For Nutrition Awareness Month, we’ve asked a few of the amazing young women we support for inspiration on healthy, delicious recipes making it easy to eat right!
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil and season to taste with salt, garlic salt, and cayenne pepper. Spread on a baking sheet and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully during the last few minutes to avoid burning.
Chicken Dill Lemon Rice Soup
Submitted by Lindsey, diagnosed at 35
“I love this recipe because it’s simple and delicious. It’s super health and can be easily adapted to meet dietary preferences. It’s 2 points on the weight watchers plan!”
1 pound chicken breast
6 cups chicken broth
1 cup wild and Basmati rice
1 -2 lemon (depends on preference)
3 tablespoon dry dill or 1/3 cup fresh dill
1 small onion
3 celery stalks
3 handfuls of baby spinach
1 tablespoon kosher salt (or to taste)
1 tablespoon pepper (or to taste)
Fresh Cucumber Salad with an Asian flair
Submitted by Amy, diagnosed at 37
“This is a family recipe that comes from my dad, who worked his way through college by cooking at a Chinese restaurant. He has been a professor for the past 40 years. My dad taught me this recipe a year ago because it is simple, healthy and delicious.”
3 fresh, firm Kirby cucumbers
3 tablespoons light soy sauce
1 teaspoon of good quality Japanese Sesame Oil
Dash of Black pepper to taste
Dash of sugar to taste
Dash of red pepper flakes (optional)
Wash and pat dry the Kirby cucumbers. Cut off two ends, slice the cucumbers at a 45 degree angle in 0.2 cm thick 1 inch wide by 1.5 inch long slices. Mix the soy sauce, sesame oil, pepper and sugar together, then spread over the cucumbers so they’re well coated in the mixture. Refrigerate for 30-40 minutes, then serve and enjoy!
1 cup raw pepitas (pumpkin seeds)
1 cup raw sunflower seeds (not in shells)
1 cup shredded coconut (unsweetened)
1 cup sliced almonds
2 cups chopped pecans
20 dates, chopped finely
1/3 cup coconut oil
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (optional)
(Mikala’s tip: Add berries and almond milk for a delicious healthy breakfast cereal!)
Preheat the oven to 325 degrees.
Mix all of the dry ingredients together in a large bowl.
Melt the coconut oil and pour it in a small bowl. Add the cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well.
Pour the oil mixture over the dry mixture and stir to combine and evenly coat.
Spread the granola on a baking sheet* and bake for 20 minutes. Stir, then bake an additional 5 minutes.
Allow the granola to cool completely, then store it in an airtight container.
Do you have a favorite healthy recipe? Share it with us by submitting it in the comments below. We’ll select a few to share on Facebook!