Recipes for Energy

Your diet can have a huge effect on your energy level. Chef Marshall O’Brien shares some recipes that will help keep you up on these longer summer days.

Crunchy Quinoa Salad
Serves 4

Salad Ingredients

1 cup dry quinoa
2 cups water
1 cup sugar snap peas, strings removed, chopped
1 cup carrots, peeled and shredded
1 cup tomatoes, diced
½ cup shelled pumpkin seeds, (pepitas) or sunflower seeds

Vinaigrette Ingredients

2 TB lemon juice
1-2 tablespoons honey
1/3 cup olive oil
1/8 tsp salt
1/8 tsp pepper

Directions

Thoroughly combine vinaigrette ingredients.

Bring water and quinoa to a boil. Cover and reduce heat to low. Simmer until water is absorbed and quinoa is soft, 12-15 minutes.

Prepare vinaigrette recipe below.

Combine the cooked quinoa, vegetables and seeds in a bowl.

Toss salad with vinaigrette. Adjust seasoning with additional salt, pepper and lemon juice and serve.

 

Cheesy Chicken & Veggie Skillet
Serves 4

Ingredients

3 TB olive oil
1 ½ pounds chicken breast, cut in bite-sized pieces
½ tsp dried basil
½ tsp dried thyme
½ tsp paprika
¼ tsp salt
1 pound (about 6 cups) frozen broccoli cuts, florets and stems
1 15-ounce can (1 ½ cups) garbanzo beans, rinsed and drained
½ cup shredded cheddar cheese

Directions

Heat oil in a large skillet over medium heat. Add chicken, spices and salt. Cook chicken for 2=3 minutes, stirring periodically.

Add frozen broccoli; cook, stirring periodically, until broccoli thaws, about 3-4 minutes.

Add chickpeas and cook until mixture is heated through, 2-3 minutes.

Remove from heat and stir in cheddar cheese. Garnish with additional cheddar cheese, if desired.

 

Florentine Egg Puffs
Serves 4 (3 egg puffs per serving)

Ingredients

1 TB butter
1cup mushrooms, white or cremini, sliced
2 cups fresh spinach, loosely packed
1 cup red bell pepper, (1 medium), diced
8 eggs, whisked
½ cup shredded mozzarella cheese
¼ tsp salt
¼ tsp black pepper

Directions

Preheat oven to 400 degrees.

Heat butter in a large skillet on medium heat. Add mushrooms and bell peppers; season with salt.

Cook mushroom and pepper mixture until just tender, about 5 minutes; add spinach.

Continue cooking until water evaporates, 2-4 minutes. Remove from heat and set aside to cool.

Combine eggs with cooked vegetables and cheese in a bowl.

Portion mixture into greased 12-cup muffin tin.

Bake until eggs are puffy and firm, about 10-15 minutes.