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Recipes
Dinner-Week 3-Roasted Beets with Edamame and Arugula
By KrissyW330
Detox Cred: Soy provides as complete a protein as steak, without the saturated fat
- 3 medium golden beets
- 2 tablespoons plus 1 teaspoon olive oil, plus more for drizzling
- 1 cup thawed frozen shelled edamame
- Coarse salt and pepper
- 1 tablespoon red-wine vinegar
- 3 cups baby arugula
- 1/2 cup fresh basil leaves
Seared Scallops with Pinot Gris Butter Sauce
By KrissyW330
Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shal...
- 2 tablespoons pine nuts
- 4 teaspoons extra-virgin olive oil
- 2 medium shallots, minced
- 2 cups Pinot Gris
- 2 thyme sprigs
- 1 cup fish stock
- 1 tablespoon heavy cream
- 1 stick unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon minced chives
- Salt and ground pepper
- 1 packed cup baby spinach
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 16 large sea scallops
- 1/2 teaspoon Aleppo pepper flakes (optional)
Lunch-Week 1-Spiced Butternut Squash Soup
By KrissyW330
2012 Whole Living Action Plan
- Butternut squash, 2 medium
- Carrots, 2
- Tart apple (such as Granny Smith or Jonagold), 1
- Onion, 1
- Garlic, 2 cloves
- Fresh ginger, 1 inch
- Ground turmeric, 1/2 tsp
- Ground cinnamon, 1/8 tsp
- Cardamom, 1/8 tsp
- Ground cloves, dash
- Extra-virgin olive oil, 2 Tbsp
- Coarse salt and pepper
Dinner-Week 1-Roasted Peppers, Cauliflower and Almonds
By KrissyW330
2012 Whole Living Action Plan
- 1 red bell pepper, quartered and seeds removed
- 1/2 head cauliflower, cut into florets
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup Kalamata olives
- 1/4 cup toasted slivered almonds
- 1/4 cup fresh parsley leaves
Lentil Soup
By KrissyW330
Directions Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Breakfast-Week 1-Carrot, Mango, Herb Smoothie
By KrissyW330
2012 Whole Living Action Plan
- 2 cups frozen mango chunks
- 1 cup fresh carrot juice
- 1 cup freshly squeezed orange juice
- 1/4 cup fresh herbs, such as mint, tarragon, or basil
Antipasto Sausage Skewers
By KrissyW330
Recipe courtesy Ellie Krieger for Food Network Magazine
- Cooking spray
- 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
- 1/2 cup lightly packed fresh basil
- 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
- 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
- 1 14-ounce can artichoke hearts, drained and quartered
Dinner-Week 1-Roasted Garlic and Beet Soup
By KrissyW330
2012 Whole Living Action Plan
- 3 medium beets
- 2 tablespoons olive oil, plus more for drizzling
- 6 unpeeled garlic cloves
- 1 large leek, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Coarse salt and pepper
- 2 tablespoons lemon juice
Breakfast-Week 1-Mango Coconut Water Smoothie
By KrissyW330
2012 Whole Living Action Plan
- 2 cups ripe mango chunks (from 1 to 2 mangoes)
- 2 to 3 tablespoons fresh lime juice
- 2 cups unsweetened coconut water
- Pinch of cayenne powder
Breakfast-Week 1-Orange Berry Smoothie
By KrissyW330
2012 Whole Living Action Plan
- 2 navel oranges, peel and pith removed, cut into chunks
- 1 cup frozen blueberries
- 1 cup frozen raspberries