Kitchen Basics – Five Healthy Recipes to Ring in the New Year

By December 28, 2015Kitchen Basics

We’re coming up on a new year. And with it comes resolutions and plans to make changes. Some of the most common resolutions are to eat healthier and to exercise more. These can be very realistic resolutions, but they’re not always easy. With our weekly Abundant Harvest Organics box that makes the healthy eating resolution much simpler. Tons of great fruits and veggies are at our disposal. But, you still need to know what to do with those fruits and veggies once you’ve got them home. That’s the challenging part. It’s also one of the things I love to do, so here are five ideas for great recipes to kick start your new year in a healthy way.

Red Choi Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi stems, chopped
  • (could also add: turnips, snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves, chopped
  • 2 T almonds, chopped, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

 

Heart Healthy Chard Wraps

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Directions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.
Notes:
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

 

Massaged Kale and Tuna Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • ½ lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green onions, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • ½ to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • ¼ C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
  • 1 apple, roughly chopped
  • ¼ C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)

Directions:

  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.

 

Vegetable Soup 

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 onion diced or 2 shallots diced
  • 1 shoot of lemongrass cut up
  • 2 turnips peeled and diced
  • 1 bunch of bok choy chopped up
  • Couple of carrots diced
  • 2-3 potatoes cut up
  • ½ bunch collards
  • Cut up any herb that is left over that you would like to add to the pot.
  • 5 c stock (chicken, beef or turkey)
  • 1 bulb fennel diced
  • Water
  • Salt and pepper to taste
  • 14 oz can of diced fire roasted tomatoes drained.
  • Chicken beef or turkey may be added
  • Any other root veggies that you may have leftover and don’t know what to do with add them as well.

Directions:

  1. In a large stock pot: Saute onion, lemon grass and fennel or celery in butter or olive oil until translucent.
  2. Add the stock or broth. Bring broth or stock to a boil.
  3. Add in diced up root vegetables to the pot. Bring all to a boil then turn to simmer.
  4. Add the fire roasted tomatoes. Allow veggies to become slightly tender.
  5. Add the bok choy, collards, or other leafy greens that you have to the pot.
  6. If you desire to add any meat that is already cooked and diced or shredded add at this time. Also any additional water to make to your desired consistency.
  7. Add seasoning and herbs as well.
  8. Allow this to simmer for 45 min to hour.
  9. Serve hot. May sprinkle with Parmesan cheese or seasoned croutons to garnish. ENJOY!

Vegetarian Soft Tacos

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

The recipes and a weekly box of AHO produce are a great place to start (along with a good menu plan). But, it can be a challenge to keep up with all that you’ve resolved to do. Here are some suggestions/tips/things that have worked for me.

How To Make It Happen

Start Now! Don’t wait for the new year. Start today. This moment. You want to make a change? Do it. Don’t wait for tomorrow. Even if it’s just a small step in the right direction, take it. Then write it down – keep a food journal or an exercise log. Keep track and check up on yourself. Take an honest look at where you started and then track your progress. I find it much more motivating to see some improvement along the way. Inches lost, pounds shed, veggies consumed – it’s a great way to keep up the good work. As you become a healthier version of you, jot down how you feel. At the end of each week, note things that have changed (more energy, pants looser, sleeping better).

Find an accountability partner. Share your goals and plans, then keep up with how your doing. If it helps, workout together, cook together, share meals, and recipe ideas.

#FreeToFail! Be free to fail, to skip a day, to indulge. Just don’t let it become a way of life. So you skipped a workout, you ate a huge piece of cake. Not the end of the world. Tomorrow is a new day. Get back to it.

Your healthy lifestyle will look different from your best friend’s. So do what works for you. Push yourself, challenge yourself, but don’t get caught in the trap of comparison. We are all uniquely made and that’s a good thing. Own it, love it, and treat yourself with love and respect.

Happy New Year!

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply