Healthy Diets & Recipes

It is just as important to feed your body as you do your soul, mind and heart.

Mediterranean Tomato & Cucumber Salad (Vegan)

  • Makes 2-3 servings

  • Easy

    • 4 Large Tomatoes

    • 3 Cucumbers

    Dressing:

    • 3 Cloves of Garlic

    • 1/4 Cup Red Wine Vinegar

    • 2 Tsp Dried or fresh parsley

    • 2 Tsp Oregano

    • 1 Tbs Lemon juice

    • 1 Tsp Dried or fresh basil

    • 1/2 Cup Extra Virgin Olive Oil

    • Maple Syrup or Sugar (to taste)

    • Salt & Black Pepper (to taste)

    • Make sure to wash those beautiful veggies, then dice into bite-size pieces.

    • Peel and crush garlic, then mince.

    • Combine 1/2 cup of oil, 1/4 cup of red wine vinegar, minced garlic, 1 tbs of lemon juice, syrup and spices in a blender or bowl. Blend in a blender or hand mix until everything is well incorporated.

    • Add Salt and Pepper to taste.

    • Now, plate your diced cucumbers and tomatoes, pour over dressing and Enjoy!

    • Extra dressing can be stored in an air tight bottle or container, refrigerated up to a month.

Asian Beef & Broccoli

  • Makes 2 Servings

  • Intermediate

    • 3 Broccoli Crowns

    • 1.5 lb Beef of choice

    • 5 Cloves of Garlic

    • 1/4 Cup Oyster sauce

    • 1/4 Cup Extra Virgin Olive oil

    • 1/2 Cup Beef Broth

    • Sesame Seeds

    • 2 Tbs Cornstarch

    • 1 Tsp Onion powder

    • Salt & Pepper (to taste)

    • 2 Cups of White rice

    • Make sure to wash your beautiful vegetables. Cut broccoli crown into bite-size pieces. Set a-side.

    • Peel and Mince 5 Garlic Cloves. Set a-side.

    • Rinse 2 cups of rice and strain into a small-medium pot. Add 3 cups of water. Cook, covered, over low-medium heat (Cook time: approx. 15-20 minutes).

    • Cut 1.5 lb of beef into thin, bite-size slices and set to side.

    • In a medium pot, boil water over medium-high heat (we’ll use this to blanch the broccoli later).

    • In a large pan or wok, add 1/4 cup of Extra Virgin Olive oil. Set over medium-high heat.

    • Add thin cut beef to the wok/pan, cook until it starts to brown (approx. 5-7 minutes).

    • Add cut broccoli into your pot of boiling water, stir. Let it sit in the boiling water for about 4-5 minutes, then strain into a separate bowl.

    • Add minced garlic and 1 tsp of onion powder into beef. Stir over low-medium heat.

    • After your broccoli has been strained, add broccoli into your large pan or wok. Mix broccoli in with beef. Let cook over medium heat (3-4 minutes).

    • Add in 1/2 cup of beef broth and 1/4 cup of oyster sauce. Stir and let simmer over medium-high heat (approx. 5-7 minutes).

    • Add in 2 Tbs of cornstarch and mix well. This should thicken your sauce. Allow the mixture to cook until broccoli is soft enough to bite through. Add salt & pepper to taste.

    • Place cooked rice into bowl & add beef and broccoli on top (don’t forget to get some of that sauce!). Top off with some sesame seeds and enjoy!

Side Fried Rice

  • Makes 2 servings.

  • Easy - Intermediate

    • 2 Cups White Rice

    • 3 Cups Water

    • 1 Tsp Oyster sauce

    • 1 Tbs Sugar

    • 1 Tbs Green Mountain Soy seasoning sauce (substitute: any preferred soy sauce)

    • 3 Cloves of Garlic

    • 1 large egg or 2 small eggs

    • Salt & Pepper (to taste)

  • Day old rice works best for fried rice dishes. If you have left over rice you’d like to use, you can skip the rice cooking process.

    • Start by rinsing and straining rice into a small-medium pot. Add 2 1/2 cups of water. Cook, covered, over low-medium heat (Cook time: approx. 15-20 minutes). Rice may not be cooked all the way through (that’s what we want).

    • Peel and mince 3 Garlic cloves. Set a-side.

    • While the rice is cooking, you can premix the sauce. Start by adding soy sauce, oyster sauce, sugar into a small mixing bowl. Mix well.

    • After the rice is cooked, transfer the rice into a large bowl, allow the rice to steam off and stick the bowl into the refrigerator (uncovered) for about 10-15 minutes. You can help the cool down process by rolling and tossing the rice in the bowl.

    • Once rice is finished cooling down, add 3 Tbs of Vegetable oil into a large wok or pan over medium-high heat.

    • Crack egg(s) into oil and scramble until almost cooked. Cooking the egg should be very quick, be careful not to over-cook the egg.

    • Add garlic and rice into wok/pan. Turn heat up to high and continuously mix (Trick: As soon as you add the rice, get the cooked egg on top of rice to avoid the egg burning).

    • Add pre-mixed sauce and stir over high heat for about 5 minutes. Add Salt & Pepper to taste. Once everything is well incorporated, test the rice (rice should have a good texture, not too hard or mushy), turn off heat and plate to enjoy.

      This side of fried rice is great as a side dish. Pairs well with grilled veggies or seafood. You can change this recipe up a bit and even add your own veggies and protein.