Category: Fresh Recipes

Mediterranean Tuna Salad

 

Mediterranean Tuna Salad Main

The new year is in full swing; and for most people, so are their new years resolutions. If you are like most people this time of year (and probably last year too), high on your list of priorities is to get into shape. You may also be looking for new healthier recipes to add to your diet. During the work week it can be hard to find a healthy and satisfying lunch. This Mediterranean Tuna Salad is the perfect high protein lunch to keep you from reaching for unhealthy office treats during your work day. The recipe is full of fresh herbs like basil and dill, with heart healthy fats from olive oil and chopped olives. No need for mayo, this recipe has enough flavorful ingredients to satisfy your lunch hour cravings without the added calories. Serve it over bread or mixed greens and you are set for a healthy lunch break!

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Mediterranean Tuna Salad

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Tuna Salad

Ingredients

  • 16 oz white albacore tuna packed in water, drained
  • 1/2 c sun dried tomato, julienned
  • 1/3 c green or black olives, chopped
  • 1 can chickpeas, drained
  • 1/4 c green onion, finely chopped
  • 4 large basil leaves, finely chopped
  • 1 handful dill, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Sea salt and pepper to taste

Instructions

  1. Combine all ingredients in a large bowl.
  2. Stir in olive oil and red wine vinegar. Season with salt and pepper to taste. Keep refrigerated until serving.
http://freshandfit.org/mediterranean-tuna-salad/

Thai Crunch Salad with Sesame Ginger Vinaigrette

Thai Crunch Bulgar Salad

I always enjoy grains added to my salads, this is especially true in the colder months. Adding exotic and chewy grains create a heartier salad with a more satisfying texture. Today’s recipe is inspired by the fresh flavors of Thai cooking. Raw veggies like cucumber and purple cabbage meld deliciously with the nutty aroma of sesame oil and spicy tang of ginger.
Topped with peanuts and fresh cilantro, this Thai crunch salad is perfect for lunch or as a side dish for dinner. I enjoy this salad cold, but you could eat it hot and have it as a sort of Thai take on fried rice. You can even add a little grilled chicken, beef or salmon to make it a complete entree. Keep this dish in your recipes to start the new year, which is fast approaching, on a super healthy note.

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Thai Crunch Salad with Sesame Ginger Vinaigrette

Yield: 6 servings

Serving Size: 1 cup

Thai Crunch Salad with Sesame Ginger Vinaigrette

Ingredients

  • 2 c bulgar, uncooked
  • 1 c purple cabbage, finely chopped
  • 1/2 c green onion, finely chopped
  • 1/2 c shredded carrots
  • 2/3 c bean sprouts
  • 1 c cucumber, sliced and quartered
  • 1 handful cilantro, chopped
  • 1/3 c chopped peanuts, divided
  • 1/4 tsp chili flakes (optional)
  • Sea salt to taste
  • FOR DRESSING
  • 1/3 c sesame oil
  • 1/3 c rice wine vinegar
  • 1/2 tsp fresh grated ginger

Instructions

  1. Cook bulgar according to package. Refrigerate 2 hours. Fluff with a fork.
  2. Stir in chopped vegetables, half of peanuts and chili flakes.
  3. Mix together dressing ingredients. Pour over bulgar and stir well. Season with salt to taste.
  4. Top with cilantro and remaining chopped peanuts. Refrigerate until serving.
http://freshandfit.org/thai-crunch-salad-with-sesame-ginger-vinaigrette/

Maple Nut Cheesecake

Maple Nut Cheesecake FF

Today’s recipe is the reason we eat healthy all year long and take great care of our bodies – so that we can eat lots and lots of pie during our holiday celebrations. We want to eat healthy and still fit into our jeans come the new year. I can promise you that as long as you are mindful of your eating in the weeks between Thanksgiving and Christmas, you won’t have to feel guilty indulging when the holidays come around. Like I say again and again, it is balance that is key. You shouldn’t think twice about indulging at holiday parties and get togethers. This is a time for celebration and joy. Like I said, be mindful in the days between and stay on your workout schedule, so that you already have a plan in place by the time January 1st rolls around. Part of a fresh and fit lifestyle is indulging!
Now, back to the pie. Who doesn’t love cheesecake piled with sweet, buttery, maple syrup coated hazelnuts, almonds, and pecans?! This maple nut cheesecake recipe is super easy to whip up and cooks all at once. Chill it for a few hours and it is ready to go. You can even freeze it if you are making it ahead of time. Best of all, this recipe is for 2 pies; so you can save one for holiday parties and one for you!

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Maple Nut Cheesecake

Maple Nut Cheesecake

Ingredients

  • For Cheesecake Layer
  • 2 9 inch Graham cracker crusts
  • 2 packages cream cheese at room temperature
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • For Maple Nut Layer
  • 1/2 c maple syrup, at room temperature
  • 1/3 c brown sugar
  • 2 tbsp melted butter
  • 2 cups unsalted nuts (I used pecans, hazelnuts and almonds)
  • 2 eggs

Instructions

  1. Preheat oven to 350.
  2. For Cheesecake Layer: Using a hand mixer on low-medium speed, beat together the cream cheese and powdered sugar.
  3. Add eggs and vanilla extract. Beat again until well combined and smooth.
  4. Evenly distribute amongst two pie crusts.
  5. For Pecan Layer: In a medium mixing bowl, whisk together eggs, sugar, melted butter, maple syrup.
  6. Add nuts and stir well.
  7. Gently spoon mixture evenly over cheesecake layer.
  8. Fold foil around edges. This helps prevent burning.
  9. Bake in oven for 50 minutes. Allow to completely cool at room temperature for 2 hours. Chill until serving, at least 2 hours.
http://freshandfit.org/maple-nut-cheesecake/

Maple Nut Cheesecake Pin

Baked Apple Holiday Nachos

Baked Apple Holiday Nachos 1

In the weeks between Thanksgiving and January 1st, most of us gain weight without even trying. We indulge in the nostalgic dishes of the season and fill our glasses with festive punches, ciders and spiked nog. It’s the holidays, a time of togetherness and joy. The clinking of glasses and celebrating the excitement of a new year. Until we come to a screeching halt on January 2nd and suddenly we are wearing a different size pants than we were back in October.

This year, go into the holidays with a festive dessert recipe that won’t pile on the pounds. This recipe for Baked Apple Nachos is a festive take on my traditional Apple Chips. These addictive crispy apples  get topped with a drizzle of melted butterscotch, dark chocolate, and toasted hazelnuts for a crowd pleasing dish that doesn’t scream “healthy!” This recipe is also a great snack idea for kids and makes the house smell absolutely incredible.

Don’t be afraid to indulge this season, but keep a few recipes like this in your back pocket to keep things balanced.

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Baked Apple Holiday Nachos

Baked Apple Holiday Nachos

Ingredients

  • 3 large apples
  • 1 tbsp ground cinnamon
  • 1/3 c butterscotch chips
  • 1/3 c dark chocolate chips
  • 1/3 c roasted hazelnuts, coarsely chopped

Instructions

  1. Preheat oven to 200. Line 2-3 baking sheets with parchment paper.
  2. Using a mandolin slicer or sharp knife, thinly slice apples and spread out on baking sheets. Remove any seeds.
  3. Sprinkle with cinnamon. Bake apples in oven 1 hour.
  4. Carefully flip apples. Bake 1 hour longer. Allow to cool in oven to room temperature. If you are going to do another batch, put that batch in the oven now.
  5. Toast hazelnuts in a small pan over medium heat, about 5 minutes.
  6. Coarsely chop hazelnuts.
  7. Melt butterscotch chips in microwave in a glass bowl working in 30 second intervals. Stir.
  8. Melt chocolate chips in microwave in a small glass bowl also in 30 second intervals. Stir.
  9. Arrange apple slices on serving platter. Drizzle with chocolate, butterscotch and chopped hazelnuts.
http://freshandfit.org/baked-apple-holiday-nachos/