Tag Archives: healthy lunches

Italian Orzo Salad: The Summer of Salads continues

Rejoice!!!! Broccolini Season is upon us!!!! I had to grab some right away and then figure out what to make with it. We’re well into the Summer of Salads (#summerofsalads) and last week featured the broccolini!

(I love how it is described: “A delicious cross between broccoli and Chinese kale”)

Broccolini Glamour Shot!

Italian Orzo Salad

(makes 6 meal size servings)

Ingredients

8 oz (1/2 box) of Orzo, prepared according to package instructions (rinse after prepared to wash off excess starchiness, and also to help cool to room temp)

1 lb fresh broccolini

8oz container of small baby mozzarella, chopped into small pieces

2 cans of white beans (Great Northern or Cannelini), rinsed and drained

1 package baby spinach, cut into thin strips

1 pint grape tomatoes, seeded and quartered

1/3 cup olive oil (or a little more if needed to thin it out a bit)

1/2 lemon, juiced

1 tbsp shallot, finely minced

1/2 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp ground black pepper

Directions

1. Bring a large pot of water to boil and add a pinch of salt. Add broccolini and allow to boil for 2-4 minutes. Meanwhile prepare a large bowl of cold water with ice cubes. After broccolini has cooked, drain water from pot and put broccolini into the ice bath. Allow to sit for 10 minutes, then lay out on paper towels to dry. Chop into small pieces, both head and stalk.

2. In a small bowl, combine the oil, lemon juice, shallot, parmesan, salt, and pepper.

3. In a large bowl, combine orzo, broccolini, mozzarella, beans, spinach, and tomatoes. Add dressing and toss until fully incorporated.

4. Store in an airtight container and refrigerate – enjoy for up to a week!

More summer recipes I’m loving!

I’m waiting for a recipe fail to happen soon because I feel like these past few weeks have been full of so many recipe wins! Here is what I’ve been loving so far this week:

Breakfast: Oatmeal Pumpkin Muffin

Lunch: Greek Farro Salad

Dinner: Zucchini Lasagna

Oatmeal Pumpkin Muffins

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(makes 10 large muffins – I wanted these to be breakfast worthy and filling, but smaller muffins would make a snack-sized serving)

Ingredients

1 15oz can of pumpkin puree

2 large eggs

1/3 cup light brown sugar, packed

1/4 cup maple syrup

2 tsp vanilla extract

2 tsp pumpkin pie spice

pinch of salt

3 cups old-fashioned oats

1 cup coarsely ground oats (or oat flour – I used Scottish Oatmeal that was basically just a fine oatmeal)

2 tsp baking powder

Optional streusel topping

2 tbsp canola oil

2 tbsp light brown sugar, packed

1/2 cup crushed pecan pieces

Directions

1. Preheat oven to 350 and spray a muffin tin (or use liners).

2. In the large bowl of an electric mixer, combine pumpkin, eggs, sugar, syrup, extract, spices, and salt. Mix on medium until smooth.

3. In a separate bowl, mix oats, oat flour, and baking powder.

4. Slowly incorporate the dry mixture into the pumpkin mixture, mixing until just combined.

5. Fill muffin tin with heaping 1/4 cups of batter.

6. In a small bowl combine streusel topping ingredients and sprinkle evenly amongst muffins.

7. Bake 20-23 minutes, until a toothpick inserted comes out clean.

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Nutritional Info:

Calories: 300, Fat: 11g, Cholesterol: 37mg, Sodium: 20mg, Potassium: 90mg, Carb: 49g, Fiber: 7g, Sugar: 20g, Protein: 8g, Vitamin A: 108%

Greek Farro Salad

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(Makes 6 meal-sized servings)

Ingredients

8-9oz package of farro (1 1/2 cups), prepared according to package instructions and cooled to room temperature (Trader Joe’s has a great 10 minute Quick Farro)

1 large cucumber, diced

1 large zucchini, diced

1 cup (10-15) grape tomatoes, diced

1/2 of a large red onion, diced 2 15oz cans garbanzo beans, rinsed and dried*

1/2 cup crumbled feta cheese

Red Wine Vinaigrette to taste (6tbsp is my suggestion)  Directions

1. Combine ingredients in a large bowl and add dressing to taste! Pretty darn easy!

*If you want to roast the garbanzo beans in the oven with some seasoning before adding them, that is a tasty option as well!

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Nutritional Info

Calories: 381, Fat: 6g, Cholesterol: 5mg, Sodium: 660mg, Potassium: 220mg, Carb: 50g, Fiber: 7g, Sugar: 2g, Protein: 16g 

Zucchini Lasagna

Recipe HERE

I can take no credit for this recipe — I saw a great Buzzfeed article a couple weeks ago and this recipe is a total winner. I kid you not, I have had this for dinner 6 out of the last 14 nights. It’s just so good! There are a lot of great recipes on this site that I can’t wait to try! Also, just a tip – we baked it in a glass square pan, it was easier to store the leftovers for a second night and easy reheating. Plus it can get a little liquidy during baking so the pan keeps it all in one place.

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Nutritional Info

Calories: 120, Fat: 5g, Cholesterol: 19mg, Sodium: 500mg, Carb: 10g, Fiber: 2g, Sugar: 4g, Protein: 9g

And there you have it! The recipes I am loving this week!