Roasted Asparagus with Slivered Almonds

Crossroad

Roasted Asparagus with Slivered Almonds

Prep Time: 5 minutes

Cook Time: 25 minutes

This is delicious and it changes it up from just steaming them! 🙂

Ingredients

  • 15 medium asparagus spears, ends trimmed (about 1/2 lb.)
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. Himalayan salt
  • 1 Tbsp. slivered almonds

Instructions

  1. Preheat oven to 400 F
  2. Arrange asparagus in a single layer on a baking sheet
  3. Drizzle with oil and sprinkle with salt
  4. Bake for 25 minutes, or until tender-crisp
  5. Remove from oven
  6. Sprinkle with almonds; serve

Notes

This says one serving size but it could feed 2-3 people.

http://recipes.crossroadnutrition.com/lunch/roasted-asparagus-with-slivered-almonds/

Quinoa Salad

Crossroad

Quinoa Salad

Prep Time: 20 minutes

This is a delicious dish, be sure and allow yourself the 2 to 3 hours before serving so it can marinate in the refrigerator.

Ingredients

  • 1/2 cup cooked quinoa
  • 1 Tbsp. extra-virgin olive oil
  • Himalayan salt (to taste;optional)
  • Bragg Liquid Aminos (to taste; optional)
  • 1 Tbsp. fresh lemon juice
  • 1/2 medium tomato, diced
  • 1/2 medium cucumber, peeled, diced
  • 2 Tbsp. pitted, chopped kalamata olives
  • 2 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. finely chopped fresh mint leaves

Instructions

  1. Combine quinoa, oil, salt (if desired), Bragg Liquid Aminos (if desired), and lemon juice in a medium bowl; mix well.
  2. Add tomatoes, cucumber, and olives.
  3. Toss gently to blend.
  4. Gently fold in parsley and mint.
  5. Cover and let marinate in refrigerator for 2 to 3 hours before serving.

Notes

This may create more than one dish depending upon the portion size and how many people you are serving.

http://recipes.crossroadnutrition.com/lunch/quinoa-salad/

Cucumber and Tomato Salad

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Cucumber and Tomato Salad

Prep Time: 20 minutes

This is delicious!

Ingredients

  • 2 Tbsp. red wine vinegar
  • 1 tsp. balsamic vinegar
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. extra-virgin olive oil
  • 1 medium cucumber, partially peeled, cut lengthwise, sliced
  • 1 cup cherry tomatoes, halved
  • 1 Tbsp. chopped red onion
  • 1 Tbsp. chopped fresh Italian parsley
  • 1 Tbsp. chopped fresh basil leaves
  • Himalayan salt (to taste; optional)
  • Herbal seasoning (to taste; optional)

Instructions

  1. Combine red wine and balsamic vinegars, lemon juice, and oil in a small bowl; mix well. Set aside.
  2. Combine cucumber, tomatoes onion, parsley, basil, salt (if desired), and seasoning blend (if desired) in a large bowl; mix well.
  3. Drizzle dressing over cucumber mixture; toss gently to blend.

Notes

Depending upon portion size this could make more than just one serving size...

http://recipes.crossroadnutrition.com/lunch/cucumber-and-tomato-salad/

Garlic Veggies

 

Garlic Veggies

Prep Time: 15 minutes

Cook Time: 7 minutes

If you enjoy cooked veggies you will like this dish!! It's delicious!!

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 medium carrot, cut into thin diagonal slices
  • 1/2 medium head broccoli, cut in to bite-sized florets
  • 1 Tbsp. water
  • 1/4 medium red bell pepper, cut into 1-inch strips
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 tsp. Bragg Liquid Aminos (to taste; optional)

Instructions

  1. Heat oil in large skillet over medium-high heat.
  2. Add garlic; cook, stirring frequently, for 1 minute
  3. Add water
  4. Cover; cook for 1 minute, remove cover
  5. Add bell pepper; cook, stirring frequently, for 2 to 3 minutes or until tender-crisp
  6. Remove from heat
  7. Add lemon juice and Bragg Liquid Aminos (if desired); mix well

Notes

Depending upon how big your family is and how much you can consume, you may be able to split this up between two people, if you are serving more than two people then double or triple the recipe.

http://recipes.crossroadnutrition.com/lunch/garlic-veggies/

Lentil-Lime Salad

Crossroad

Lentil-Lime Salad

Prep Time: 15 minutes

Cook Time: 2 hours

This is a great dish but allow yourself a couple hours for it to marinate in the refrigerator!!

Ingredients

  • 1 cup cooked green lentils
  • 1 medium carrot, shredded
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 tsp. sesame oil
  • 2 Tbsp. fresh lime juice
  • Bragg Liquid Aminos
  • Himalayan salt (to taste; optional)
  • 1/4 tsp. ground cumin (to taste; optional)
  • Herbal seasoning (to taste; optional)

Instructions

  1. Combine lentils, carrot, cilantro, oil, lime juice, Bragg Liquid Aminos, salt (if desired), cumin (if desire), and seasoning blend (if desired) in medium bowl.
  2. Toss gently to blend
  3. Cover and marinate in refrigerator for 2 hours before serving

Notes

This recipe says serves one but this makes so much, we didn't consume all of it in one day between the three of us, we had plenty for a couple of days.

http://recipes.crossroadnutrition.com/lunch/lentil-lime-salad/

Greek Salad

Crossroad

Greek Salad

Prep Time: 15 minutes

This is a delicious and quick recipe for changing up your "typical" green salad!

Ingredients

  • 1 head romaine lettuce, chopped
  • 1 medium cucumber, peeled, cut lengthwise, sliced
  • 1 medium tomato, cut in wedges
  • 5 kalamata olives, pitted, sliced

Instructions

  1. Combine lettuce, cucumber, tomato, and olives in large bowl; mix well and enjoy

Notes

Again, serving size says one but we were able to share this between the two of us and have left overs for the next day. 🙂

http://recipes.crossroadnutrition.com/lunch/greek-salad/

Curried Cauliflower

Crossroad

Curried Cauliflower

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1/2 to 1 tsp. curry powder
  • 1/2 medium head cauliflower, stems removed, trimmed into large florets
  • 1/4 tsp. Himalayan salt

Instructions

  1. Preheat oven to 400 F.
  2. Heat oil in small skillet over medium-low heat
  3. Add curry powder; cook, stirring constantly, for 15 to 30 seconds or until fragrant, taking care not to burn.
  4. Remove from heat.
  5. Combine cauliflower and curry powder in glass baking dish.
  6. Add salt if desired; mix well.
  7. Bake, stirring gently 2 to 3 times, for 20 to 25 minutes or until tender.

Notes

Again, this says it makes 1 serving but we were able to split it up between the two of us with plenty left over.

http://recipes.crossroadnutrition.com/lunch/curried-cauliflower/

Quinoa

Crossroad

Quinoa

Prep Time: 5 minutes

Cook Time: 25 minutes

Quinoa = Deliciousness

Ingredients

  • 1 cup dry quinoa
  • 2 cups cold water

Instructions

  1. Rinse quinoa thoroughly
  2. Combine quinoa and water in small saucepan, place over high heat and bring to a boil
  3. Reduce heat to maintain a gentle boil, cook, covered, for 20 to 25 min. or until all water has been absorbed.
  4. Remove pan from heat and let quinoa sit, covered, for 10 minutes without lifting or removing lid
  5. Fluff with a fork and serve.

Notes

You can make this ahead of time to cut down on preparation time during the week.

http://recipes.crossroadnutrition.com/lunch/quinoa/

Pinto Beans and Rice

Crossroad

Pinto Beans and Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

This is an dish everyone will enjoy!

Ingredients

  • 1/2 cup canned pinto beans, with liquid
  • 1 cup cooked brown rice
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. ground smoked paprika
  • 1 dash ground cumin
  • 1/4 tsp. ground coriander
  • 1 tsp. Bragg Liquid Aminos
  • Himalayan salt (to taste; optional)

Instructions

  1. Heath beans in medium saucepan over medium heat for 3-5 minutes, or until hot. Drain.
  2. Add oil, paprika, cumin, coriander, Bragg Liquid Aminos, and salt if desired; mix well.
  3. Gently fold beans into warm cooked rice and enjoy!

Notes

Although this says 1 serving size we were able to serve 2 with left overs for the next day and our kiddo loved it the next day.

http://recipes.crossroadnutrition.com/lunch/pinto-beans-and-rice/

Sweet Potato and Roasted Red Pepper Bisque

Crossroad

Sweet Potato and Roasted Red pepper Bisque

Prep Time: 30 minutes

Cook Time: 15 minutes

We are not huge fans of Sweet Potatoes but this soup was really good, the entire family enjoyed it!!

Ingredients

  • 1 cup water
  • 1 medium sweet potato (or yam), peeled, cubed
  • 1/4 medium red bell pepper
  • 1 tsp. finely grated ginger root
  • 1 1/2 tsp. extra-virgin olive oil
  • 1 cup vegetable broth (or water)
  • Bragg Liquid Aminos (or Himalayan salt, to taste; optional)
  • Herbal seasoning blend (to taste; optional)

Instructions

  1. Bring water to a boil in a small saucepan over medium heat
  2. Add sweet potato; cook for 5 to 7 min. Drain. Set aside.
  3. Roast bell pepper on grill or gas stove-top. Turn frequently until skin is evenly charred.
  4. Place roasted bell pepper in a medium bowl, cover with a kitchen towel for 10 minutes.
  5. Peel skin under running water, remove seeds, chop into 1/2 inch cubes.
  6. Place sweet potato, bell pepper, ginger, oil, and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel.
  7. Blend until smooth, if consistency is too thick, add water.
  8. Heat soup in a medium saucepan over medium heat; cook, stirring frequently for 4-5 min, or until hot.
  9. Add Bragg Liquid Aminos and seasoning blend if desired and enjoy!

Notes

Although this says it makes 1 serving, the two of us were able to split it up amongst ourselves and there was plenty with some left over.

http://recipes.crossroadnutrition.com/lunch/sweet-potato-and-roasted-red-pepper-bisque/

Lean Burger

Crossroad

Lean Burger

Prep Time: 10 minutes

Cook Time: 7 minutes

This is filling and oh so good! 🙂

Ingredients

  • 4 oz. extra-lean ground beef
  • Mixed greens
  • 1/2 cup mixed berries and/or melon

Instructions

  1. Grill or broil a 4 oz. lean hamburger patty.
  2. Serve without a bun over a large green salad, with a side of 1/2 cup mixed berries or melon balls.

Notes

For a 500-calorie meal: Serve hamburger on a whole wheat English muffin with 1 slice of reduced-fat cheese and the salad on the side.

Nutrition Facts

Lean Burger

Serves 1

Amount Per Serving
Calories 302
% Daily Value*
Total Fat 14 21.5%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://recipes.crossroadnutrition.com/lunch/lean-burger/

Chicken Ranch Wrap

Crossroad

Chicken Ranch Wrap

Prep Time: 10 minutes

Cook Time: 15 minutes

This wrap is delish!

Ingredients

  • 1 6-inch whole-grain tortilla
  • 3 oz. grilled chicken breast
  • Sliced tomato
  • Lettuce
  • Red bell pepper, diced
  • Celery sticks
  • 1 Tbsp. ranch dressing, reduced-fat

Instructions

  1. Fill tortilla with 3 oz. of grilled chicken breast, sliced tomato, lettuce leaves and ranch dressing.
  2. Serve with red pepper slices and celery sticks.

Notes

31 grams protein 33 grams carbohydrate 5 grams fiber

*For a 400-calorie meal: Add 1/3 of a small avocado into the wrap. *For a 500-calorie meal: Add 1/3 of a small avocado in the wrap and serve with sliced apple.

Nutrition Facts

Chicken Ranch Wrap

Serves 1

Amount Per Serving
Calories 307
% Daily Value*
Total Fat 8 12.3%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://recipes.crossroadnutrition.com/lunch/chicken-ranch-wrap/

Microgreen Salad

Crossroad

Microgreen Salad

Prep Time: 15 minutes

This is a family favorite for lunch!!

Ingredients

  • 3 cups baby salad greens
  • 1/4 medium carrot, shredded
  • 1/2 medium cucumber, chopped
  • 1/2 medium red bell pepper, sliced
  • 1/4 cup sprouts (like radish, alfalfa, or broccoli)
  • 1/2 medium tomato, chopped
  • 1 Tbsp. fresh chopped cilantro (optional)

Instructions

  1. Combine greens, carrot, cucumber, bell pepper, sprouts, tomato, and herbs (if desired) in a large bowl; toss gently to blend.

Notes

We found prepping all the veggies the day before helped cut down on the prep time and if you prep more servings upfront, then you will have a few days prepped and ready to put together.

http://recipes.crossroadnutrition.com/lunch/microgreen-salad-2/