Healthy Recipes

Cold Black-Eyed Pea Salad

INGREDIENTS: For the vinaigrette 2 Tbsp. apple cider vinegar Juice of 1 lime 1 tsp. Dijon mustard 1 tsp. honey ¼ cup olive oil ½ small shallot ½ tsp. ground cumin ½ tsp. cayenne pepper Salt & pepper to taste For the Salad 2 (15 oz.) cans of low sodium black-eyed peas, rinsed 1 cup

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Easy Roasted Vegetables

INGREDIENTS: 1 lb. of broccoli florets, cut into pieces (Can use other veggies or mix them up) 2 Tbsp. of olive oil 2 cloves garlic, sliced ½ tsp. salt ¼ tsp. pepper 1 Tbsp. lemon juice Pinch of red pepper flakes (Optional) Directions: Preheat oven to 425 degrees On a large rimmed baking pan, toss

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Pan Seared Red Snapper

INGREDIENTS: ¼ cup chopped green onions 1 lemon, juiced 2 Tablespoons rice wine vinegar 1 Tablespoon olive oil 1 Tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon ground ginger 1 4 ounce snapper fillets Directions: Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard and ginger in a shallow bowl, set aside. Rinse

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Grilled Asparagus with Balsamic Vinegar

INGREDIENTS: 1 lb. Thin Asparagus spears 1 tsp. Olive Oil (infused olive oil is good to use) 1/4 tsp. Salt 1/8 tsp. Ground Pepper Cooking Spray 1 Tablespoon Balsamic Vinegar PREPARATION: Prepare the grill. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper,

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Pecan Granola

INGREDIENTS: 1 large egg white 2 Tablespoons honey 2 tsp. ground ginger 1 tsp. ground ginger 1 tsp. salt (optional) 1 1/2 cups pecan halves 3/4 cup toasted coconut flakes 3/4 cup banana chips 1 cup dried pineapple or dried tropical fruit mixture PREPARATION: Preheat oven to 275 degreesWhisk together egg white, honey, ground ginger

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