Author: Ede B

Makes: 4 servings (about 12 ounces each).
Per Serving: 43 calories, 0 g total fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 0 g dietary fiber, 3 mg sodium.
Ingredients:
8 (6-inch) mint sprigs
4 green tea bags
1 1/3 cups apple cider, refrigerated
4 Tbsp. fresh lime juice
4 mint sprigs, for garnish
4 lime wedges, for garnish
Directions:
In heatproof pitcher or container, combine mint and tea bags.
In medium saucepan, heat 4 cups water until bubbles start to form around edge of pot. If possible, use instant-read thermometer to tell when water is 180 degrees F.
Pour hot water over mint and tea in pitcher. Steep for 6 minutes. Discard tea bags, leaving mint in pitcher. Cool tea to room temperature. Cover and refrigerate tea with mint for 4 to 24 hours.
Just before serving, add cider and lime juice to chilled tea. Pour tea into 4 tall, narrow glasses. Garnish each glass with mint spring and lime wedge.

Source: http://www.aicr.org/health-e-recipes/2016/green-tea-cooler-with-fresh-mint.html

A Something Different Recipe
Developed by Dana Jacobi

Makes 4 servings (about 12 ounces each).
Per Serving: 43 calories, 0 g total fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 0 g dietary fiber, 3 mg sodium.

Ingredients:

• 8 (6-inch) mint sprigs
• 4 green tea bags
• 1 1/3 cups apple cider, refrigerated
• 4 Tbsp. fresh lime juice
• 4 mint sprigs, for garnish
• 4 lime wedges, for garnish

Directions

In heatproof pitcher or container, combine mint and tea bags.

In medium saucepan, heat 4 cups water until bubbles start to form around edge of pot. If possible, use instant-read thermometer to tell when water is 180 degrees F.

Pour hot water over mint and tea in pitcher. Steep for 6 minutes. Discard tea bags, leaving mint in pitcher. Cool tea to room temperature. Cover and refrigerate tea with mint for 4 to 24 hours.

Just before serving, add cider and lime juice to chilled tea. Pour tea into 4 tall, narrow glasses. Garnish each glass with mint spring and lime wedge.

Source: http://www.aicr.org/health-e-recipes/2016/green-tea-cooler-with-fresh-mint.html?referrer=https://www.google.com/

Hi! I am excited to share with you my favorite recipes website, www.budgetbytes.com. I LOVE this site as it’s full of simple, quick, budget-friendly, and healthy recipes to fit any diet.  Enjoy one of the recipes from the site and check them out for many more recipes! This is my go-to place when I don’t quite know what to make for my meal or if I’m feeling like I need to change my usual recipes a bit.

Prep Time: 20 min        Cook Time: 15 min       Total Time: 35min         Serves: 4

INGREDIENTS

CHIMICHURRI

½ cup olive oil

¼ cup red wine vinegar

1 cup Italian (flat leaf) parsley, packed

½ cup cilantro*, packed

3 cloves garlic

1 tsp dried oregano

½ tsp cumin

¼ tsp red pepper flakes

½ tsp salt

SALAD

1 cup uncooked orzo

1 medium zucchini (0.75 to 1 lb.)

Pinch of salt and pepper

1 pint grape or cherry tomatoes

INSTRUCTIONS

1.     Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

2.     Cook the orzo according to the package directions, drain in a colander, and then let cool.

3.     Slice the zucchini into ¼ inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

4.     While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about ¾ of the batch). Taste and add salt or pepper to the salad if needed.

Source: http://www.budgetbytes.com/2016/08/zucchini-orzo-salad-chimichurri/

Makes about 10 3oz popsicles, 68 calories each

3 medium ripe peaches, pitted and quartered (optional: leave the peel on)
1 medium banana
1 cup Chobani non-fat plain Greek yogurt
1/2 cup 1% low fat milk
3 tbsp honey
1 tsp vanilla extract
1/4 tsp ground allspice

1. Mix all ingredients together in a blender until smooth.
2. Pour into popsicle molds and freeze. If you don’t have popsicle molds, you can freeze the mixture in ice cube trays or small paper cups. When your smoothie mixture is slightly frozen, just stick a plastic spoon or wooden popsicle stick in each serving and continue to freeze.
3. Remove popsicles from their mold. Serve and enjoy!

Source: http://offbeatandinspired.com/2013/07/13/clean-eating-peach-banana-smoothie-popsicles/

MAKES 4 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 4 minutes

DRESSING:
½ cup coarsely chopped cilantro
¼ cup coarsely chopped parsley
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 jalapeño, seeded and chopped
1 clove garlic, peeled and smashed
¼ teaspoon sea salt
2 large ripe avocados
Freshly squeezed lemon or lime juice
Sea salt
1 pound cooked shrimp, cut into bite-size pieces
1 Granny Smith apple, cut into bite-size pieces
2 scallions, sliced
1 tablespoon pumpkin seeds, toasted (optional)

 
To make the dressing, combine the cilantro, parsley, olive oil, lime juice, cumin, coriander, jalapeño, garlic, and salt in a food processor and process until smooth.
Cut the avocados in half and remove the pits. Spritz the cut flesh with lemon or lime juice and sprinkle with salt. Make a well in the avocado halves by scooping out some, of the flesh, leaving a ½-inch border. Place the flesh in a bowl and mash it lightly with a fork. Add the shrimp, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)
Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each. Sprinkle with toasted pumpkin seeds and serve immediately.

Source: The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

INGREDIENTS

2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated lime peel
1 garlic clove, minced
2 cups 1/2-inch pieces peeled seedless watermelon
1 large bunch watercress, thick stems trimmed (about 2 cups packed)
1 cup 1/2-inch pieces peeled seeded cucumber (about 1/2 large)
4 green onions, thinly sliced diagonally
1/4 cup chopped fresh cilantro

PREPARATION

Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.

Per serving: calories, 76; total fat, 5 g; saturated fat, 1 g; cholesterol, 0

YIELD: Makes 4 servings

Source: http://www.epicurious.com/recipes/food/views/watermelon-and-watercress-salad-with-ginger-106624

Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes.

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Instructions

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately. Yield 6 servings

Source: http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

2 oz. sugar snap peas

3 medium red radishes

1 can (15 oz.) no salt added navy beans, rinsed and drained

1 large green onion, green and white parts, thinly sliced

1 Tbsp. finely chopped shallot

1 Tbsp. light mayonnaise

1 Tbsp. reduced-fat sour cream

1 tsp. Dijon-style mustard

Pinch cayenne pepper

Salt and freshly ground black pepper

1/3 cup snipped fresh dill, plus 16 small sprigs for garnish

4 hard-cooked eggs, quartered lengthwise

16 cherry tomatoes, halved

 

In small pot of boiling water, cook sugar snap peas 1 minute. Immediately drain in colander. Run cold water over peas while tossing until cool. Cut peas into 1/2-inch pieces and place in medium mixing bowl.

Slice radishes, stack slices and cut into quarters making wedges. Add radishes to mixing bowl. Add drained beans, green onion and shallot and toss to combine.

In small bowl, combine mayonnaise, sour cream, mustard and cayenne pepper. Mix to blend and season to taste with salt and pepper.

Add dressing to bean mixture, using fork to toss gently until well combined. Add chopped dill and mix gently. Adjust seasoning with salt and pepper, as needed.

To serve, spoon one-fourth of bean salad in center of 4 salad plates. Place 4 egg wedges around bean salad on each plate. Add 8 tomato halves and 4 dill springs to each plate and serve.

Makes 4 servings. Per serving: 215 calories, 8 g total fat (2 g saturated fat), 22 g carbohydrate, 13 g protein, 8 g dietary fiber, 127 mg sodium.

Source: http://www.aicr.org/health-e-recipes/2015/her-566-white-bean-salad.html

 

1 medium beet (or 3/4 cup pre-shredded)
2 medium carrots (or 3/4 cup pre-shredded)
1 large peeled Granny Smith apple
1/4 cup walnut halves, chopped
3 Tbsp. chopped flat-leaf parsley or dill or combination
1 Tbsp. fresh lemon juice
1/2 tsp. salt
Freshly ground black pepper
1 Tbsp. extra virgin olive oil

To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get 3/4 cup. Save remaining beet for another use. Shred carrots and apple. Place shredded beets, carrots and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.

For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed. Serve salad within 1 hour of combining with herbs and dressing.

Makes 4 servings. Per serving: 112 calories, 8 g total fat (<1 g saturated fat), 11 g carbohydrate, 2 g protein, 2 g dietary fiber, 330 mg sodium.

Source: http://www.aicr.org/health-e-recipes/2014/beet-carrot-and-apple-salad.html

 

 

1/2 cup uncooked white quinoa
1/4 cup honey
1 large sprig fresh rosemary, leaves removed and coarsely chopped
2 oranges, divided
2 tsp. balsamic vinegar
2 Tbsp. plus 2 tsp. extra virgin olive oil, divided
Freshly ground pepper and salt, to taste
4 oz. arugula
1? lbs. skinned salmon fillet

Preheat oven to 400 degrees F. Arrange baking rack in middle of oven.

In small pot, cook quinoa according to package directions. Spread cooked quinoa on sheet pan lined with paper towels to absorb excess liquid. Place dry cooked quinoa in shallow dish and fluff with fork.

In small pot, bring honey to simmer, add rosemary, turn off heat and cover pan.

Zest and juice 1/2 orange. In small bowl mix together juice from orange and vinegar. Whisk in 2 tablespoons oil and orange zest. Season to taste with pepper and salt.

Cut salmon fillet into twelve equal pieces and brush each piece with rosemary honey. Sprinkle cooked quinoa over top of salmon pieces and press down into salmon.

In shallow baking pan, spread remaining oil. Place salmon pieces, quinoa side up, on oiled pan. Bake for 10-12 minutes, until light pink throughout. To brown quinoa crust, set under broiler for 1-2 minutes.

While fish bakes, peel remaining 1? orange and trim off white pith. Separate orange segments and cut into 1/2-inch pieces. Toss arugula with vinaigrette and orange pieces. Arrange small handful on an individual serving plate and place salmon on top. This can also be served on a platter, family style.

Makes 12 servings. Per serving: 180 calories, 8 g total fat, (1g saturated fat),
13 g carbohydrate, 13 g protein, 1 g dietary fiber, 31 mg sodium

*Note, I used panko to coat the salmon when I ran out of quinoa.

This recipe is not only delicious but also smells good!

Source: 

http://www.aicr.org/ccap/recipes/ccap-quinoa-crusted-salmon-with-rosemary-honey-over-orange-arugula-salad.html