Kelly's Fresh Meals

08/15/2017

Arugula dressed with a splash of balsamic vinegar and a dollop of California olive oil.
Top with watermelon, feta cheese, grape tomatoes, fresh cracked pepper & chopped fresh basil. Drizzle with balsamic glaze.

07/26/2017

Suggestion: Buy yourself a Cauliflower crust in the frozen section at Trader Joe's and get creative!
We had an abundance of those enormous Zucchini(you know, the ones your friends give you because they planted too many!)
So I grilled one up. First I removed the seeds in the middle, then I added some seasonings (garlic powder, Himalayan pink salt, and oregano), then I put a little sauce, a little cheese on the pizza crust, then layered slices of the grilled zucchini a little more cheese, then put it under the broiler (you have to pre-bake the crust).
After I pulled it out of the oven, I topped it with fresh tomatoes, drizzled it with balsamic glaze and garnished it with Arugula that I had dressed with balsamic vinaigrette. Super tasty and zero guilt!

07/05/2017

MARINATED GRILLED CHICKEN WITH HINTS & TIPS

07/02/2017

Refreshing Summertime Salad:

Romaine Lettuce, chopped fine
1 Cucumber, peeled, seeds removed & diced
1 lg. red bell pepper, diced
1 Avocado, sliced lengthwise
1 large Heirloom tomato, chopped
2 Chicken Breasts from a rotisserie chicken or grilled
3 hard boiled eggs, peeled & sliced lengthwise-sprinkled with pink Himalayan salt, and pepper
Juice of 1 lemon, plus 3 T good olive oil, 2 tsp agave nectar or honey
Optional-cheese (I would have used a high quality feta, or a hard Spanish cheese like Manchego, sliced thin)

Directions: mix up the lemon juice, oil, and honey or agave & dress the romaine with it. Continue to toss (I like to use tongs) until all leaves are covered. Pile all the veggies, etc on top of it and squeeze a bit more lemon juice over the top.

06/22/2017

Looking for an easy way to add greens to your smoothies AND keep your spinach from going bad in the fridge?
Blend 1 Cup coconut water (Zico brand has no added sugar & is not from concentrate) with 1 regular size bag organic spinach.
Pour into an ice cube tray, allow to freeze overnight & presto! Cubes of greens.
Store them in a Ziploc freezer bag & pop a couple into each smoothie.

05/07/2017

I'm going to start posting recipes here again very soon!!

03/13/2016

Here's a delicious way to eat kale!

Kale & Quinoa Salad w/ Lemon Vinaigrette

1 Bunch curly leaf Kale – entire center stem removed and discarded, then chop kale into bite-size pieces and wash in salad spinner
1/2 Cup quinoa, rinsed well + 3/4 cup water or vegetable stock. Bring to a boil, cover and simmer 18 - 20 minutes. Fluff with a fork and let cool to room temperature.
1 Lg or 2 sm Lemons- Peel the lemon zest into strips with a vegetable peeler, then dice into quarter inch pieces.
1/4 cup simple syrup +2 tablespoons lemon juice (marinate the lemon zest for 12 to 24 hours in this mixture)
1 sm red bell pepper diced
1/2 Cup finally grated Parmesan cheese
1/3 Cup each sunflower seeds and Pepitas

Lemon Vinaigrette:
3 T Lemon juice
6 T Olive oil
1 T Agave nectar
Kosher salt to taste
1 t Lemon zest
Place all ingredients in a jar with a tight fitting lid and shake it up

Dress the kale with the lemon vinaigrette, and let it sit for five minutes or so. Add all other ingredients (strain the lemon zest!) & toss it all together.

03/03/2016

03/03/2016

Quinoa & Brown Rice Bowl with roasted Sweet Potato, Salmon, and Citrus-dressed Arugula
4 lunch sized servings

1. Cook Quinoa & Brown rice separately according to package directions.

2. Scrub sweet potato & dice into 2" pieces (skin on). Place sweet potatoes in a mixing bowl and drizzle with olive oil, pink Himalayan salt, and garlic powder. Roast in 425° oven for 15 minutes

3. Place salmon fillets in shallow baking dish, sprinkle with Himalayan pink salt, garlic powder, and may lemon slices over the top. Bake 12-15 min at 425°.

4. Make dressing:
1 T Lemon Juice
2 T orange champagne vinegar
1 tsp lemon zest
6 T good grassy tasting olive oil (California olive oil is best)
2 tsp Agave Nectar, or honey, or maple syrup
Sprinkle of salt, garlic powder & pepper
Shake it up in a jar with a tight-fitting lid.

When you're ready to assemble, dress the arugula leaves with dressing (a little goes a long way)& set aside.
Put brown rice, & quinoa (about 1 cup total per bowl) in the bowl, place a handful of sweet potatoes on top, break up the salmon on top, then add the dressed arugula & top with sliced almonds, and a bit of Parmesan cheese.

11/04/2015

Perfect Autumn Meal, especially if you find yourself with a lot of persimmons & pomegranates this time of year!

11/04/2015

Arugula & Roasted Persimmon Salad:

2 lg. Handfuls Arugula
3 Fuyu Persimmons, diced & tossed with 2 Tbsp olive oil + salt & pepper
1/2 Cup Quinoa, rinsed & drained
3/4 Cup water or broth
5-6 large basil leaves, finely chopped
1/3 Cup dried cherries or fresh Pomegranate Seeds
1/4 Cup Candied Walnuts or Pecans (or Pepitas, Pistachios, or toasted Pine Nuts)
Parmesan cheese (grate with micro plane)

Dressing:
1/4 Cup Orange Muscat Champagne vinegar (Trader Joes)
1/2 Cup good quality olive oil
2 Tbsp honey or agave nectar
1/4 tsp salt
1/4 tsp garlic powder
2 T chives, finely chopped
(Put all ingredients in a jar with a tight fitting lid and shake it up)

Heat oven to 425°- roast persimmons approximately 15 to 20 minutes, until tender but not soft!
Well the persimmons are roasting, place the quinoa and 3/4 cup water or broth in a sauce pan. Bring to a boil, cover with lid and turn down to simmer. Let simmer for 15 minutes or until fluffy.

Dress arugula with 1/2 of the dressing
Put dressed leaves on 2 separate plates or salad bowls, then top with the remaining ingredients.
Drizzle more dressing on top of each salad, to taste.

03/23/2015

"HAYSNOB" (Honey, Almond milk, yogurt, seeds, nuts, oats, berries)

This is a great way to start your day! My friend, Jay made this for me last weekend after he tried to kill me at beach bootcamp. :)

1/4 Cup oats + 1/4 cup Almond milk (put in jar with lid to soak overnight)

In the morning, put the softened oats in a bowl & top with
1/3-1/2 cup Greek yogurt
1 T honey,
1/3 Cup berries (I used blueberries)
1-2 T Nuts (I used almonds today)
1-2 T seeds of your choice (chia, h**p, flax-I used h**p & flax)
You'll feel full for at least 3 hours after you eat this!