Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)

2 medium ripe peaches, sliced

1 oz. fresh mozzarella cheese, thickly sliced

1 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Preparation:

1. Place rocket on a large serving plate.

2. Top with peaches and cheese.

3. Drizzle salad evenly with oil and vinegar.

4. Serve immediately.

Portobello Burgers

These hearty portobello burgers feature the gourmet flavors of garlic and balsamic vinegar, but, once marinated, only take minutes to make. They are a great vegetarian option for grilling season, and can also be made in an oven.

Total Time: 1 hr. 15 min.

Prep Time: 5 min.

Cook Time: 10 min.

Yield: 4 servings

Ingredients:

4 large portobello mushroom caps, about 5 inches in diameter

⅓ cup balsamic vinegar

½ cup water

1 Tbsp. sugar

1 clove garlic, finely chopped

2 Tbsp. olive oil

4 whole wheat buns, toasted, sliced lengthwise to open

4 slices medium tomato

4 thin slices red onion

4 lettuce leaves

Preparation:

1. Place mushrooms in a baking dish, stem side up. Do not use glass.

2. Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.

3. Preheat grill or broiler.

4. Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.

5. Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.

Burgers with Roasted Garlic and Rosemary

Roasted garlic and fresh rosemary make these burgers extra flavorful. Adding grated zucchini to the lean ground beef helps keep the burgers moist, and is an inexpensive way to add bulk. It’s almost undetectable, so it’s a clever way to sneak extra veggies into your diet. If you like the zucchini, experiment with adding a second grated zucchini! Try this with turkey burgers, too.

Total Time: 1 hr. 17 min.

Prep Time: 10 min.

Cooking Time: 1 hr. 7 min.

Yield: 4 servings

Ingredients:

1 whole garlic bulb

1 lb. raw 95% lean ground sirloin

1 medium zucchini, coarsely grated

6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded

¼ tsp. sea salt

½ tsp. cracked black pepper

4 whole-grain hamburger buns

4 slices medium tomato

4 lettuce leaves

4 red onion slices

Preparation:

1. Preheat oven to 400° F.

2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.

3. Preheat grill or broiler to high.

4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.

5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.

6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.

7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Watermelon and Arugula Salad

Salads don’t have to include a lot of ingredients to taste phenomenal. This 21 Day Fix-inspired recipe has only 4 ingredients that work perfectly together. Peppery arugula is topped with juicy watermelon and fresh mint leaves. A sprinkling of feta cheese is the finishing touch. This salad takes just a few minutes to make, so even people with busy schedules can find time to eat a healthy meal. A drizzle of good balsamic vinegar is all the dressing you need.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
2 cups fresh arugula
1 cup cubed watermelon
2 Tbsp. crumbled feta cheese
10 coarsely chopped fresh mint leaves

Preparation:
1. Place arugula on a serving plate.
2. Top with watermelon, cheese, and mint.
3. Top with your favorite dressing and enjoy!

Fig Salad with Honey-Lemon Dressing

Figs add dimension and sweetness to this easy salad. Serve this fig salad alongside your favorite protein for a delicious meal.

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 Tbsp. extra virgin olive oil

½ cup fresh lemon juice

1 tsp. raw honey

1 clove garlic, finely chopped

1/4 tsp. sea salt

1/4 tsp. ground black pepper

4 cups mixed organic greens

1 cup baby spinach leaves

4 medium ripe figs, cut in quarters

20 raw almonds, coarsely chopped

Preparation:

1. Combine oil, lemon juice, honey, garlic, salt, and pepper in small bowl; whisk to blend. Set aside.

2. Combine greens, spinach, figs, and almonds in serving bowl. Drizzle with dressing; toss gently to blend. Serve immediately.

Zucchini, Red Pepper, and Sweet Potato Frittata

Frittatas are healthy, easy, and packed with protein. Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.

Total Time: 41 min.

Prep Time: 15 min.

Cooking Time: 26 min.

Yield: 4 servings

Ingredients:

2 tsp. olive oil

3 medium zucchini, thinly sliced

1 medium red bell pepper, chopped

½ medium onion, chopped

1 cooked medium sweet potato, cut into 1-inch cubes

¼ cup chopped fresh basil

¼ tsp. sea salt

6 large eggs, lightly beaten

Preparation:

1. Heat oil in a 10-inch nonstick skillet over medium heat.

2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.

4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.

5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

6. Garnish with reserved basil; serve immediately.

Baja Black Beans and Rice

Here’s a fun nutritional trick, especially for vegetarians. If you eat rice and beans together (or eat them within a few hours of each other), they count as a complete protein. This dish combines both!

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

¾ cup cooked brown rice (or quinoa)

¾ cup cooked black beans (or canned black beans, drained, rinsed)

½ cup canned diced tomatoes

½ tsp. chili powder

¼ tsp. ground cumin

1 Tbsp. crumbled queso fresco (or feta cheese)

3 fresh cilantro sprigs, chopped

Preparation:

1. Combine rice, beans, tomatoes, chili powder, and cumin in medium saucepan; mix well.

2. Cook, stirring frequently, over medium-low heat for 5 minutes, or until heated through.

3. Place in serving bowl; garnish with cheese and cilantro.

Margarita Chicken

Get festive with tequila, without the embarrassing side effects! This marinade gives chicken a tangy citrus flavor with extra kick. (Most of the alcohol evaporates during cooking.)

Total Time: 2 hrs. 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

1 Tbsp. tequila

½ cup 100% natural orange juice

2 Tbsp. fresh lime juice

½ medium onion, chopped

1 clove garlic, chopped

4 (4-oz.) raw chicken breasts, boneless, skinless

1 dash sea salt

1 dash cayenne pepper

Preparation:

1. Combine tequila, orange juice, lime juice, onion, and garlic in a medium bowl; whisk to blend.

2. Place chicken in glass dish. Pour marinade over; toss gently to coat. Refrigerate, covered for 30 minutes to 2 hours.

3. Preheat grill or broiler on high

4. Remove chicken from marinade. Season with salt and cayenne. Discard marinade.

5. Grill or broil chicken for 5 minutes on each side, or until chicken is no longer pink in the middle.