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Recipes
Healthy Corn Chowder
By ShoDav
Cook and shred chicken breast, if not already complete
- 1 boneless, skinless chicken breast, cooked and shredded (approximately 8 ounces)
- 1 tablespoon extra virgin olive oil
- 1 cup chopped yellow onion (about 1/2 large onion)
- 2 teaspoons minced garlic
- 32 ounces frozen corn, thawed
- 3 cups low-sodium chicken or vegetable stock, divided.
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cored and chopped (about 1 and 1/2 cups)
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup plain Greek yogurt (non-fat, 2% or whole, depending upon your preference)
Lemon Raspberry Chia Pudding
By ShoDav
Combine all ingredients in a large storage container that has a lid
- 1 cup Greek yogurt, plain
- 1 cup coconut milk, full fat
- 1 tbsp Lemon peel, raw
- 2 tablespoon lemon juice
- 1 cup raspberries
- 1 1/2 tablespoon honey
- 1/4 cup chia seeds
Quinoa Pancakes
By ShoDav
In a medium bowl, whisk together quinoa, flour, baking powder, and salt
- 1 cup cooked quinoa
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon course salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet (or olive oil)
- 1/4 cup low-fat milk
- 2 tablespoons pure maple syrup, plus more for serving (or honey)
- Fresh fruit or fruit preserves (optional) for serving
Orange Lemon & Ginger Infused Water
By ShoDav
Slice fruits or vegetables of your choice into bite-sized pieces
- Orange slices
- Lemon slices
- Chopped ginger
Strawberry and Goat Cheese Mason Jar Salad
By ShoDav
Place the strawberries in the bottom of the Mason jar, holding off on the salad dressing
- 2/3 c. strawberries, sliced
- 3 c. spinach leaves
- 1/3 c. walnuts, chopped
- 1.5 ounces crumbled goat cheese
- 2-3 tbsp. balsamic vinaigrette or blueberry vinaigrette
- 1 quart mason jar
Chipotle Shrimp (or Chicken) Bowls with Cilantro-Lime Cream Sauce
By ShoDav
Bring water and salt to a boil in a medium sauce pan over medium-high heat
- Rice:
- 3 cups water
- 1/4 tsp salt
- 1 1/2 cups long-grain brown rice
- 1/2 cup cilantro, chopped
- lime juice from 1/2 of a lime
- Shrimp (can just as easily be made with chicken breast)
- 1 lb shrimp, peeled and deveined
- 1/4-1/2 can chipotle chiles in adobo sauce
- 3 cloves of garlic
- Toppings
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/4 cup red onion, thinly sliced
- Cream Sauce:
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup chopped cilantro
- 1 Tbsp fresh lime juice
Garlic Mushroom Quinoa
By ShoDav
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
Quinoa Tortillas
By ShoDav
Combine all ingredients in a bowl
- 4 cups quinoa flour
- 3/4 cup brown rice flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1-1/4 cup hot water
Pico de Gallo (w/ avocado)
By ShoDav
Toss together first 6 ingredients in a medium bowl
- 2 medium tomatoes, seeded and diced
- 1 medium-size ripe avocado, diced
- 1/4 cup diced white onion
- 1 serrano or jalapeño pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- Salt to taste
Veggie Burgers
By ShoDav
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat
- 3 tablespoons olive oil
- 1/2 cup frozen or fresh corn kernels (no need to thaw the frozen ones)
- 6 About 6 mushrooms, coarsely chopped
- 2 scallions, coarsely chopped
- 1/2 red (or green) bell pepper, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne (red) pepper
- 1 small potato, peeled and chopped into big chunks (sweet potato was used in the picture which gave the burger an orange tint)
- 1 cup chopped fresh spinach
- 1/4 cup carrot, peeled and coarsely chopped
- 1 egg, lightly beaten
- 1/2 cup fresh bread crumbs (see recipe below)
- 3/4 cup grated cheese (I used cheddar)
- Stale Bread