This Lemon, Pea and Mint Risotto it summer on a plate and perfect for #meatfreemonday #RecipeOfTheDay http://www.pritchitts.com/recipes/lemon-pea-mint-risotto …
Lemon, Pea and Mint Risotto @lakelandFS
Southwestern All-Veggie Wraps
Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!
Ingredients
1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste
Directions
- In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
- Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
- Top each leaf with the rice mixture. Add a few dashes of hot sauce.
- Roll up like a burrito.
Nutrition information
Makes 4 servings
Per serving:
185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg
Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness
Southwestern All-Veggie Wraps
Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!
Ingredients
1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste
Directions
- In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
- Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
- Top each leaf with the rice mixture. Add a few dashes of hot sauce.
- Roll up like a burrito.
Nutrition information
Makes 4 servings
Per serving:
185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg
Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness
Southwestern All-Veggie Wraps
Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!
Ingredients
1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste
Directions
- In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
- Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
- Top each leaf with the rice mixture. Add a few dashes of hot sauce.
- Roll up like a burrito.
Nutrition information
Makes 4 servings
Per serving:
185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg
Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness
Nice veggie brekkie of mushroom topped with @greensaffron curried buckwheat & lentils with @GlenilenFarm
Glenilen Farm Retweeted
East Cork Nutrition @eastcorknutri 24h24 hours ago
Nice veggie brekkie of mushroom topped with @greensaffron curried buckwheat & lentils with @GlenilenFarm … http://instagram.com/p/BcminG5gv5f/
Avocado, Feta and Spinach Sandwich for your lunch
A healthy, vegetarian classic with Dairygold Lighter. Full of good fats and protein, it’s proven to please even the fussiest of eaters!
Ingredients
- Dairygold Lighter
- Half an Avocado, mashed
- 50g of Spinach leaves
- 15g of feta, crumbled
- Salt and pepper
Instructions
Thinly spread some Dairygold Lighter on the outside of the bread, and place them on a hot grill.
Grill each side until toasted about 2 minutes.
Mash avocado with a fork, add the chopped spinach leaves, sprinkle a pinch of salt and pepper and spoon it evenly in bread slices.
Crumbled the feta inside, slice and serve immediately!
https://www.yourdairygold.ie/recipe/avocado-feta-and-spinach-sandwich/
Grilled Watermelon Pineapple Teriyaki Burger
Looking for a dish with a twist for tonight’s dinner? Our Grilled Watermelon Pineapple Teriyaki Burger is sweet, tasty and only takes about 15 minutes to prep and cook.
Ingredients
1 avocado
2 teaspoons lemon juice
Salt
1 teaspoon jerk seasoning
1 veggie burger patty
1 pineapple round
1 seedless watermelon round
Teriyaki sauce
Sesame seed bun
How you make it
For the avocado spread, mash the flesh of one avocado with lemon juice and salt. Cook the veggie burger patty according to package instructions; cut the pineapple and watermelon to the size of your patty. Season the pineapple with the Jerk seasoning and grill the watermelon on preheated grill until marks are etched onto the watermelon. Build your burger, bottom bun, avocado, burger patty, teriyaki sauce, pineapple, watermelon, top bun.
Bord Bia strawberry, feta salad..
bordbia
A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website.
#CelebrateStrawberrySeason
Avocado, Feta and Spinach Sandwich for your lunch
A healthy, vegetarian classic with Dairygold Lighter. Full of good fats and protein, it’s proven to please even the fussiest of eaters!
Ingredients
- Dairygold Lighter
- Half an Avocado, mashed
- 50g of Spinach leaves
- 15g of feta, crumbled
- Salt and pepper
Instructions
Thinly spread some Dairygold Lighter on the outside of the bread, and place them on a hot grill.
Grill each side until toasted about 2 minutes.
Mash avocado with a fork, add the chopped spinach leaves, sprinkle a pinch of salt and pepper and spoon it evenly in bread slices.
Crumbled the feta inside, slice and serve immediately!
https://www.yourdairygold.ie/recipe/avocado-feta-and-spinach-sandwich/
Nice veggie brekkie of mushroom topped with @greensaffron curried buckwheat & lentils with @GlenilenFarm
Glenilen Farm Retweeted
East Cork Nutrition @eastcorknutri 24h24 hours ago
Nice veggie brekkie of mushroom topped with @greensaffron curried buckwheat & lentils with @GlenilenFarm … http://instagram.com/p/BcminG5gv5f/
