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