Beets with Feta & Walnuts

Well hello detox!

Had a few too many cocktails? Eaten a few too many things that aren’t oh-so-good for you? Spent a little too long hanging around in a polluted environment or breathing someone else’s cigarette smoke? Had your nails painted or cleaned your house with strong household cleaners?  Then eat this recipe below 😉 and check out our 5 Steps to Cleanse, “Detox” and Recharge Your Body! Or try our Veggie Detox Salad  and our Colorful Detox Salad!

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Thanks to the beets in this dish which play an important role in helping the liver to detoxify damaging particles, this delish combo may just be the thing to help your body cleanse itself!

Beets with Feta & Walnuts

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(serves 1)


Ingredients

  • 1 beet
  • 1 Tbs. fat free feta
  • 1 Tbs. walnuts, chopped

Directions

  • First, boil beet for about 35-45minutes or until tender. Once fully cooked, the skin should peel right off.
  • After the skin has been peeled from the beet, slice the beet in about ¼ inch thick slices.
  • Top the sliced beets with feta and walnuts. Enjoy!

Nutrition Facts: Serves: 1, Serving Size: 1 beet; Calories Per Serving: 101; Total Fat: 5g; Protein: 6g; Carbohydrate: 9g; Fiber: 3g; Sugar: 6g; Sodium: 194mg

 

To Check out the Sizzle Reel for our Pilot Show, please click here. http://www.youtube.com/watch?v=bG7GeClZGAw&feature=youtu.be If you like the video, please click “LIKE” on the video

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Cauliflower and Broccoli Slaw

Cauliflower and broccoli are two of the most well known veggies around, but they are also a few of the ones that people find the most boring! But that’s because people tend to cook broccoli and cauliflower the same way time and time again. Read on and you’ll never think of these nutrition powerhouses as boring again.

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Psst… looking for more healthy recipes?  Please feel free to search this site!  And here are a few to try:

 

Creamy Cauliflower Mac ‘n Cheese

Skinny Mash

Skinny Mac and Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

 

We happen to love the cruciferous veggies when they are cooked to perfection, and we think you will too! Both veggies have ample amounts of Vitamin K and Vitamin C; which help with our bone health as well as our energy.

Cooking with these veggies doesn’t have to be your typical steamed side dish which may be what has left you bored. Instead, try what we do– we like to spice it up! Try this Broccoli and Cauliflower Slaw—the kids will love it too!

Broccoli and Cauliflower Slaw
Serves: 4

Ingredients
– 1/2 bunch of broccoli, cut into thin slivers
-1/2 head of cauliflower, cut into thin slivers
– 1/4 cup red onion, thinly sliced
– 1 cup of shredded carrots
– 1-1/2 tablespoon of sugar
– 1 tablespoons of red wine vinegar
– 1 tablespoon of Dijon mustard
– 2 tablespoons of olive oil
– 2 teaspoon of lemon juice
– Ground pepper to taste

Directions

Mix together broccoli, cauliflower, onions, and carrots in a large bowl. Whisk in the sugar, vinegar, mustard, and lemon juice. Slowly mix in the oil until well combined. Add pepper to taste and enjoy!

 

 

Cauliflower and Broccoli Slaw
 
Author:
Serves: 4
Ingredients
  • - ½ bunch of broccoli, cut into thin slivers
  • - ½ head of cauliflower, cut into thin slivers
  • - ¼ cup red onion, thinly sliced
  • - 1 cup of shredded carrots
  • - 1-1/2 tablespoon of sugar
  • - 1 tablespoons of red wine vinegar
  • - 1 tablespoon of Dijon mustard
  • - 2 tablespoons of olive oil
  • - 2 teaspoon of lemon juice
  • - Ground pepper to taste
Instructions
  1. Mix together broccoli, cauliflower, onions, and carrots in a large bowl. Whisk in the sugar, vinegar, mustard, and lemon juice. Slowly mix in the oil until well combined. Add pepper to taste and enjoy!

Fig Tapenade

If you need a little inspiration and you’re looking for a healthy dish to help you stick to your healthy eating New Year’s resolution, then try this delish, ultra versatile fig tapenade recipe! It’s great as a sandwich spread as well as a dip for crackers and veggies, and even to top meats – our favorite way to use it is with chicken! Serve this up for your guests and they’ll never want to leave!

20460852 - fig tapenade prepared with figs, kalamata olives and fresh herbs.

20460852 – fig tapenade prepared with figs, kalamata olives and fresh herbs.

This tapenade is packed with flavor so a little bit goes a long way, enjoy!

Fig Tapenade

Ingredients:

  • 1 cup pitted black olives
  • 1 cup peeled and pitted fresh figs
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tsp rosemary
  • 1 tsp thyme
  • Pepper to taste
  • 1 tbsp olive oil

Directions:

  • Add everything but olive oil to a food processor. Pulse until smooth.
  • While the food processor is running, slowly add oil.

Photo Credit: Christiescorner.com

Beet Pesto

If sticking to your New Year’s resolution to eat healthier is challenging because you don’t know simple, tasty, and healthy dishes, then try this delish Beet Pesto! Its’ flavor goes a long way so you don’t have to use that much—so it will keep the meal light, so you won’t feel sluggish. It’s not only delish, but super versatile! We love to eat it on whole wheat pasta with veggies, as a spread on sandwiches, as a dip for crackers, and as an alternative to bruschetta on toast!

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Beet Pesto

Ingredients:

  • 1 medium beet
  • 3 cloves of garlic, minced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup low fat parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup sesame oil (you can also use olive oil if you prefer)

Directions:

  • Roast the beet in the oven until soft (this can be done ahead of time). Once cooked, peel the beet.
  • In a food processor or blender, combine the beet, garlic, pine nuts, cheese, salt, and pepper until smooth. While the food processor is turned on, slowly add the oil until slightly more liquid.

This pesto tastes great topped with low fat ricotta cheese as well! Keep in mind that a little bit goes a long way in terms of flavor!

Do you make variations on the typical basil pesto? What ingredients do you use?

 

Broccoli-White Bean Soup

Broccoli-White Bean Soup

Looking for a cozy soup that will fill you up but won’t weigh you down? We call this our COZY SOUP. This broccoli-white bean soup is creamy and delicious and totally vegetarian, so it’s light and yummy. Soup helps to hydrate you and fight fatigue and headaches while the magnesium in the beans will help you to turn your food into energy. Vitamin-rich broccoli, onions and garlic will give you an immune boost and keep you feeling strong.

Broccoli_soup

 

Psst… looking for a few great drinks to save calories and “flush” bloat?  Please feel free to search this site!  And here are a couple to try:

Cucumber Blueberry Water Flush

Lemon Ginger Detox drink

Vitamin C Infused “Detox” Water

 

 

Broccoli White Bean Soup

Grab a bowl of this deliciousness!

Ingredients:

  • 1 large head broccoli (1 pound), cut into florets and thinly sliced stems
  • 2 Tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups vegetable broth
  • 1/2 ounce shaved Parmesan (optional)
  • Freshly ground pepper to taste
  • Salt to taste

Instructions:

  1. Steam broccoli until tender.
  2. Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes.
  3. Add beans and broth and bring mixture to a simmer.
  4. Remove from heat.  Add broccoli and puree in batches in a blender until smooth.
  5. Garnish each bowl with  shaved Parmesan (optional).

Makes 8 servings

Nutrition Facts per serving: Calories 128 Total Fat 4g Cholesterol 0mg Sodium 51mg Total Carbohydrate 19g Dietary Fiber 5g Sugars 3g Protein 6g Vitamin A 42% Vitamin C 91% Calcium 8% Iron 12%

For a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out

The Nutrition Twins’ Veggie Cure!

 

Broccoli-White Bean Soup
 
Grab a bowl of this deliciousness!
Serves: 8
Ingredients
  • 1 large head broccoli (1 pound), cut into florets and thinly sliced stems
  • 2 Tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2½ cups vegetable broth
  • ½ ounce shaved Parmesan (optional)
  • Freshly ground pepper to taste
  • Salt to taste
Instructions
  1. Steam broccoli until tender.
  2. Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes.
  3. Add beans and broth and bring mixture to a simmer.
  4. Remove from heat.  Add broccoli and puree in batches in a blender until smooth.
  5. Garnish each bowl with  shaved Parmesan (optional).
Nutrition Information
Calories: 128 Fat: 4 Carbohydrates: 19g Sugar: 3g Sodium: 51mg Fiber: 5g Protein: 6g Cholesterol: 0mg