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Spicy Shrimp Diablo

Woohoo!  A package arrived for each of these veggie-loving twins containing ingredients that were super-fresh, pre-measured and ready to whip into a delicious meal! And these registered dietitian nutritionists and personal trainers we’re pretty psyched about the nutritional value to boot!

Sure, we’re obsessed with cooking our own creations of our veggie-packed meals that include good tasty flavors like ginger, turmeric and lemon—but there’s nothing like whipping up something new without even shopping for the ingredients—and knowing they’re fresh.  Chef’d, an awesome meal delivery system (stay tuned-we’ll be teaming up with California prunes and making some yummy creations for Chef’d—and we’re super excited about it and we feel honored, especially after sampling some of their meals and seeing how fresh and delicious they are!) sent us their awesome Spicy Shrimp Diablo.

Growing up, shrimp wasn’t something that our mom cooked very often, in fact, we typically only ate it at parties and celebrations, so to this day, eating shrimp always feels festive and like a treat. Plus, this felt like an extra special treat since the meal was delivered with pre-portioned ingredients (as all of Chef’d meals are), so it was so easy to make.  In fact, it was so easy and delicious that it inspired us to create a simple shrimp dish based on theirs!  So we’re so excited to share our Spicy Shrimp Diablo with you!

 

A few other recipes you may enjoy:

Lime Shrimp with Coconut Rice

Pasta with Shrimp, Asparagus, Tomatoes and Herbs

Surf & Turf Tostadas,

Mediterranean Fish Tacos

Shrimp Cocktail Shooters

If you’re a fan of plump shrimp simmered in a spicy tomato sauce with some veggies, you’ll appreciate this as much as we do!  While some versions of this meal are loaded with fat and calories from butter and cream, not ours!

Spicy Shrimp Diablo

This scrumptious and satisfying meal is only 260 calories with 31 grams of protein and 6 g fiber.  If you’d to add a wholesome, fiber-filled carbohydrate, serve each portion over a half cup cooked whole-grain pasta. The entire meal will be only 360 calories.

Serves 2

Ingredients:

1 tsp butter

1 can, 14 ounces diced tomatoes

2 medium stalks celery (7-1/2 – 8” long)

1/2 jalapeño pepper, cut into ¼ inch pieces

8 ounces crimini mushrooms

1 large green bell pepper

small bunch basil—about ¾-1 cup, loosely packed

Small bunch fresh thyme

8 ounces large shrimp (about 14 shrimp)

Lemon

2 tbsp. Whipping Cream

6 ounce baby spinach

¼ teaspoon salt

¼ teaspoon pepper

 

Directions:

  1. Cut the celery stalks into 1/4 inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.

Nutrition Facts per serving: 260 Calories, 17 g carbohydrate, 9 g fat, 31 g protein,  5 g, saturated fat, 6 g fiber, 590 mg sodium

 

 

Spicy Shrimp Diablo
 
1 tsp butter 1 can, 14 ounces diced tomatoes 2 medium stalks celery (7-1/2 – 8” long) ½ jalapeño pepper, cut into ¼ inch pieces 8 ounces crimini mushrooms 1 large green bell pepper small bunch basil—about ¾-1 cup, loosely packed Small bunch fresh thyme 8 ounces large shrimp (about 14 shrimp) Lemon 2 tbsp. Whipping Cream 6 ounce baby spinach ¼ teaspoon salt ¼ teaspoon pepper
Author:
Serves: 2
Ingredients
  • 1 tsp butter
  • 1 can, 14 ounces diced tomatoes
  • 2 medium stalks celery (7-1/2 – 8” long)
  • ½ jalapeño pepper, cut into ¼ inch pieces
  • 8 ounces crimini mushrooms
  • 1 large green bell pepper
  • small bunch basil—about ¾-1 cup, loosely packed
  • Small bunch fresh thyme
  • 8 ounces large shrimp (about 14 shrimp)
  • Lemon
  • 2 tbsp. Whipping Cream
  • 6 ounce baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Cut the celery stalks into ¼ inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.
Nutrition Information
Serving size: 1 serving Calories: 260 Fat: 9 g Saturated fat: 5 g Carbohydrates: 17 g Sodium: 590 mg Fiber: 6 g Protein: 31 g

Oil Free Basil Spinach Pesto

Do  the scents of certain foods take you back to happy days?  Oh the memories!  This Basil Pesto brings us back… 🙂

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As kids, every day after school we’d have a play date with our best friend and next door neighbor, Mary.  Our routine?  As soon as we got home, Mary would come over to our house for a snack.  Both our mom and Mary’s mom had super health-food filled homes.  The exception to the healthy rule? Our mom had cream cheese and Mary’s mom had Skippy peanut butter (vs. the pure crushed peanuts, where the oil often separated out, at our house).  So we’d have two snacks—first we’d stuff celery with cream cheese at our house, we’d giggle for hours as we always did when we were together, and then we’d go to Mary’s and stuff celery with Skippy peanut butter.  By the time we’d arrive at Mary’s it was closer to dinner time and her Mom always had something fragrant cooking on the stove that she was preparing for dinner.   One of the dishes that smelled the best—and that stole our attention away from celery with Skippy peanut butter was Mary’s Mom’s Basil Pesto.  Mary’s mom, Janet, would find us with our spoons in her pesto rather than in the Skippy jar where they were on other days.  We still dream about that pesto!  This Oil Free Basil Spinach Pesto was inspired by Mary’s mom’s pesto.  But as registered dietitians, we’ve lightened up traditional pesto and had to share it with you!

 

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

 

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

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Typically, pesto contains a lot of oil and dairy, and adds mega calories.  To make this zippy condiment a bit more nutritious and lower in calories, we removed the oil and cheese, added lemon juice, nutritional yeast, and spinach (we promise you can’t taste it!)—and you won’t believe how delish it is!

 

Wondering what nutritional yeast is and why we add it? We actually learned about this vegan, cheese alternative months ago and curious what it tasted like, we gave it a whirl, and we were hooked! We’ve been sprinkling it on everything we eat since! 😉 It’s got a cheesy, nutty flavor and looks like a yellow powder that is actually an inactive form of yeast.  It’s the same strain of yeast that bakers use to leaven bread, but bakers use the active form.   It’s a vegan source of protein and vitamin B12 (so it really hooks a plant-eater up!) and provides a savory quality to dishes it is added to and has zero sodium.  Yes please!

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Other star ingredients in this Oil Free Basil Spinach Pesto:

  • Walnuts | Omega 3 Fatty Acids (hello, gorgeous, moisturized skin and a healthy heart!), Copper, Manganese, Biotin
  • Spinach | Vitamin K, Vitamin A (goodbye damaging free radicals, beta carotene from vitamin A mops up these trouble-makers and fights cancer, aging and inflammation), Iron, Manganese, Vitamin C
  • Basil | Vitamin K (hello healthy bones and proper healing from cuts and blemishes), Manganese, Copper

 

Add this flavorful and nutrient-packed condiment to your summer (or spring, fall or winter, for that matter!) meals!

 

Oil Free Basil Spinach Pesto

This is one of our favorite ways to add flavor to just about any dish (think chicken, shrimp, salmon, zucchini noodles, veggie dip…)!

Makes 16 Tbsp Servings

 

Ingredients:

  • 1 1/2 cup basil leaves, gently washed
  • 1/2 cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • 1/8 tsp salt
  • 1-2 Tbsp water

Directions:

  • Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  • With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Nutrition Information per Tablespoon:

  • Calories:  20 Fat:  2g Cholesterol:  0mg Sodium:  8mg Potassium:  37mg Carbohydrates:  1g Fiber:  0.5g Sugar:  0 g Protein:  0.7g

 

Oil Free Basil Spinach Pesto
 
Nutrition Information per Tablespoon: Calories: 20.2 Fat: 2g Cholesterol: 0mg Sodium: 8mg Potassium: 37mg Carbohydrates: 1g Fiber: .5g Sugar: .1g Protein: .7g
Author:
Ingredients
  • 1½ cup basil leaves, gently washed
  • ½ cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • ⅛ tsp salt
  • 1-2 Tbsp water
Instructions
  1. Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  2. With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Skinny Spinach Artichoke Dip Bites

This is for all of you chip and dip lovers!

When we were in high school, we’d often go to Houston’s with our closest friends who were obsessed with the Spinach and Artichoke Dip.  They each would get a full order for themselves (oh those were the days…when calories didn’t catch up with you and your active lifestyle! 😉 ) and they’d devour it.  It’s not that we had so much discipline; we just were holding off for our fave—the next stop after Houston’s was frozen yogurt—that’s where we could do some real damage 😉

Despite our preference for sweets, we get it– one of the most addictive things can be a plateful of chips and dip, it’s so hard to stop eating!  That’s why we created this Skinny Tex-Mex Dip, Skinny White Bean Dip, Red Pepper Hummus and Feta Herb Yogurt DipAnd now this lil’ number!

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With this recipe, you can get the glory of chips and dip without regretting all the calories! Hellooo irresistibly scrumptious Skinny Spinach Artichoke Dip!

And that’s not all!  Since chips are fat and sodium doozys, we came up with something just as tasty. The eggplant in this recipe replaces the chips—and don’t worry, you won’t miss those little bloating buggers!  Plus this recipe still uses cheese to make the dip gooey and delicious, but the cheese is lower in fat and still high in protein!

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Next time you have a craving, choose our Skinny Spinach Artichoke Dip on Eggplant Bites!

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Skinny Spinach Artichoke Dip on Eggplant Bites

Ingredients

Dip

1 package (10 oz.) frozen chopped spinach

1 can (14 oz.) artichoke hearts

½ cup grated low-fat Parmesan cheese

½ cup 2% Greek yogurt

½ cup non-fat shredded mozzarella cheese

¼ cup green onions

½ tsp. basil leaves

½ tsp. garlic powder

Eggplant

1 eggplant (medium size)

2 tbsp. olive oil

1 cup low-sodium bread crumbs

2 tbsp. pepper

1 cup diced tomatoes

Makes about 8 servings

Serving size: two eggplant and dip bites

Directions:

Dip

1. Preheat oven to 350 degrees Fahrenheit.

2. Thaw and drain the packaged spinach.

3. Drain and finely chop the artichoke hearts.

4. Combine all ingredients in a large mixing bowl and thoroughly mix together with a large spoon.

5. Spoon the combination into a round dish (we used a 9-inch pie plate).

6. Bake for 25 minutes. Remove from oven and allow to cool for 5 minutes before placing onto the eggplant.

Eggplant

1. Cut the eggplant into quarter-inch slices.

2. Place oil into a small bowl. Very lightly brush oil (if you don’t have a brush, use a knife to spread) onto each eggplant slice.  (If you have a spray bottle with oil this is ideal for saving calories; simply spritz bread with oil.)

3. Mix bread crumbs and pepper and spread out on a plate. Dip each eggplant into the breadcrumbs to lightly coat.

4. Put  eggplant bites into the oven and bake for about 20 minutes or until tender.

5. Remove eggplant when tender, top with dip and spoon tomatoes on top. Enjoy!

Nutrition Information:

Calories: 139

Carbs: 16 g

Fat: 3 g

Protein: 14 g

Cholesterol: 5 mg

Sodium: 374 mg

Sugars 4 g

Fiber: 6 g

Skinny Artichoke Dip Bites Collage

Skinny Spinach Artichoke Dip Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 package (10 oz.) frozen chopped spinach
  • 1 can (14 oz.) artichoke hearts
  • ½ cup grated low-fat Parmesan cheese
  • ½ cup 2% Greek yogurt
  • ½ cup non-fat shredded mozzarella cheese
  • ¼ cup green onions
  • ½ tsp. basil leaves
  • ½ tsp. garlic powder
  • 1 eggplant (medium size)
  • 2 tbsp. olive oil
  • 1 cup low-sodium bread crumbs
  • 2 tbsp. pepper
  • 1 cup diced tomatoes
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Thaw and drain the packaged spinach.
  3. Drain and finely chop the artichoke hearts.
  4. Combine all ingredients in a large mixing bowl and thoroughly mix together with a large spoon.
  5. Spoon the combination into a round dish (we used a 9-inch pie plate).
  6. Bake for 25 minutes. Remove from oven and allow to cool for 5 minutes before placing onto the eggplant.
  7. Cut the eggplant into quarter-inch slices.
  8. Place oil into a small bowl. Very lightly brush oil (if you don’t have a brush, use a knife to spread) onto each eggplant slice. (If you have a spray bottle with oil this is ideal for saving calories; simply spritz bread with oil.)
  9. Mix bread crumbs and pepper and spread out on a plate. Dip each eggplant into the breadcrumbs to lightly coat.
  10. Put eggplant bites into the oven and bake for about 20 minutes or until tender.
  11. Remove eggplant when tender, top with dip and spoon tomatoes on top. Enjoy!
Nutrition Information
Serving size: 2 eggplant bites Calories: 139 Fat: 3 g Carbohydrates: 16 g Sugar: 4 g Sodium: 374 mg Fiber: 6 g Protein: 14 g Cholesterol: 5 mg

Kale and Spinach Cubes

Short on time in the morning but still looking to get in a quick, nutrient-packed breakfast? Then good for you for trying to get healthy despite a hectic lifestyle!—and great news, we‘ve got the perfect way to help you to get your nutrients and save on time!  And you know us, as registered dietitians, we’re constantly trying to find easy ways to make getting healthy easier.  So try out our latest little dreamsicube 😉 — in smoothies like our Kale Recharge Smoothie, our Skinny Green Smoothie and our Detoxifying Green Tea Smoothie.  We can’t wait to hear what ya think!

Kale_spinach_smoothie_cubes_stacked_smLOGO
As you know, we’re always looking for ways to help you to easily get more veggies. If you’re like many of our clients, you’ll love making smoothies (hello Nutribullet lovers! ;)) and seem to have no problem getting plenty of fruit, thanks to frozen fruit, that you can easily toss in, but struggle to get those veggies! Whether you struggle to have time to prep veggies in the morning to get in the smoothie or if they spoil before you get to them, you’re about to meet your new bestie!

 

A client of ours asked us about these and said she spotted something similar on pinterest—and we grew up in a house where our mom was always freezing things to prevent things from spoiling. Say hello to these Spinach and Kale Ice Cubes! These are a great way to cut down on waste and add a boost of nutrition to your smoothie in the morning. Add two to three ice cubes to your smoothie for a great way to pack your morning with disease fighting phytonutrients that also help the liver in its detoxification process!

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Kale and Spinach Cubes
Makes 12 Cubes

Ingredients
3 cups kale and spinach, tightly packed
½ cup water

Directions
1. Wash the fresh produce thoroughly.
2. Place the kale and spinach into a blender and add the water.
3. Blend until smooth which typically takes less than 10 seconds.
4. Pour mixture into an ice or muffin tray. Once each slot is full, place the tray in the freezer.
Note: 2 Cubes can replace 1/2 cup of greens in a smoothie recipe

Nutrition Per Serving:
Serving Size – 2 cubes
20 calories, 0 g fat, 0 g saturated fat, 26.5 mg sodium, 4 g carbs, 1 g fiber, 1 g sugar, 1.5 gram protein

Simply replace some of the kale with the kale cubes in our Kale Recharge Smoothiekale_recharge_frozen_smooth_collagePssst… we’re not the only nutrition experts who recommend this as a way to get your veggies!  We just spotted a colleague of ours, registered dietitian Lindsay who made some beautiful spinach cubes! 🙂

 

Kale and Spinach Cubes
 
As you know, we’re always looking for ways to help you to easily get more veggies. If you’re like many of our clients, you’ll love making smoothies (hello Nutribullet lovers! 😉 and seem to have no problem getting plenty of fruit, thanks to frozen fruit, that you can easily toss in, but struggle to get those veggies! Whether you struggle to have time to prep veggies in the morning to get in the smoothie or if they spoil before you get to them, you’re about to meet your new bestie!
Author:
Serves: 12 cubes
Ingredients
  • 3 cups kale and spinach, tightly packed
  • ½ cup water
Instructions
  1. Wash the fresh produce thoroughly.
  2. Place the kale and spinach into a blender and add the water.
  3. Blend until smooth which typically takes less than 10 seconds.
  4. Pour mixture into an ice or muffin tray. Once each slot is full, place the tray in the freezer.
  5. Note: 2 Cubes can replace ½ cup of greens in a smoothie recipe
Nutrition Information
Serving size: 2 cubes Calories: 20 Fat: 0 g Saturated fat: o g Carbohydrates: 4 g Sugar: 1 g Sodium: 26.5 mg Fiber: 1 g Protein: 1.5 g

 

Cucumber and Yogurt Soup

We’re big fans of eating hot foods in the winter to warm us up (works like charm! 😉 ) and we generally stick to eating our cold foods in the summer—with two exceptions. We eat frozen yogurt all year round and we eat this Cool Cucumber & Yogurt Soup in the summer and in the winter—it’s that good! It uses Dannon® OIKOS® Greek nonfat yogurt, so it’s creamy, delicious and an absolute showstopper! Plus it’s easy to make so you can whip it up in no time!

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(Psst… if you like yogurt as much as we do and love the calcium and protein creamy boost it gives you, check out some of our other recipes that use yogurt, like our Yogurt Paprika Chicken  or our Nutty Banana Chia Yogurt or our Easy Strawberry-Lemon Frozen Yogurt or our Yogurt Covered Frozen Cherry Poppers, just to name a few!)

 

Cucumber & Yogurt Soup

Prep time 15 Minutes

Yields 4 servings

 

Ingredients

1 large European cucumber, divided
4 scallions cut into 1-inch pieces
4 cups baby spinach leaves
2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
1 cup vegetable stock* (we use a low-sodium stock)
Salt and red pepper sauce to taste

 

Directions
1.Cut cucumber into 2 inch chunks and reserve 2 chunks. In a blender or food processor combine cucumber, scallions, spinach, 1 3/4 cups yogurt and vegetable broth* process until smooth. Add salt and pepper and continue to process.
2.Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt, diced reserved cucumber.

* add more if needed

Nutrition Facts (Per serving without salt and pepper sauce to taste): 87 Calories, 9 g carbohydrate, 0 g fat, 16 g protein, 0 g saturated fat, 5 g fiber, 252 mg sodium

For more delicious recipe ideas, please visit www.oikosrecipes.com

OIKOS® IS A REGISTERED TRADEMARK OF STONYFIELD FARM, INC. AND USED UNDER LICENSE BY THE DANNON COMPANY, INC.

The Nutrition Twins work with Dannon OIKOS to help people make healthier choices.

 

Cucumber and Yogurt Soup
 
Nutrition Facts (Per serving without salt and pepper sauce to taste): 87 Calories, 9 g carbohydrate, 0 g fat, 16 g protein, 0 g saturated fat, 5 g fiber, 252 mg sodium
Author:
Serves: 4
Ingredients
  • 1 large European cucumber, divided
  • 4 scallions cut into 1-inch pieces
  • 4 cups baby spinach leaves
  • 2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
  • 1 cup vegetable stock* (we use a low-sodium stock)
  • Salt and red pepper sauce to taste
Instructions
  1. Cut cucumber into 2 inch chunks and reserve 2 chunks. In a blender or food processor combine cucumber, scallions, spinach, 1¾ cups yogurt and vegetable broth* process until smooth. Add salt and pepper and continue to process.
  2. Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt, diced reserved cucumber.
  3. * add more if needed

Whole Wheat Couscous with Citrus Champagne Vinaigrette

Wwheat_Cousco_CitrusCham_horiz_collageWhole Wheat Couscous with Citrus Champagne Vinaigrette (can also use quinoa instead of couscous)

We’ve been getting a lot of requests for vegetarian (and vegan) recipes that are easy (actually the words we’ve been hearing together are “weeknight easy ”) that help to break you out of the supper time, same fast dinner rut! This meal if satisfying and filling (thank you–16 g protein & 13 g fiber!) but leaves you feeling light. It’s perfect in the summer time as it’s great cold (or hot!). So we’ve got you covered—dig in! 🙂  (pssst…If you’re vegan, go for the vegan dressing alternative below (which is super delish too!)

 

 

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The best thing about whole wheat coucous is that you simply boil water pour in the couscous and cover it for five minutes. You fluff it with a fork and you’ve got your healthy, quality high fiber and protein grain! You can prepare the in advance if you want, and from there, you basically are just mixing in wholesome ingredients—couldn’t be easier!

 

Whole Wheat Couscous with Citrus Champagne Vinaigrette (can also use quinoa)

Serves 4

 

Ingredients:
1 Cup quinoa or Whole wheat Couscous, uncooked
1 large Roma Tomato, roughly chopped
1 navel orange, roughly chopped
1 can pinto beans, drained
½ cup spinach
6 ounces nonfat vanilla (low-sugar) yogurt (like Stonyfield organic or for vegan option 6 ounces of Vanilla Cultured Almond Milk)
1-1/2 tbsp champagne vinegar (we used pear cranberry, which is so good we’d drink it on it’s own! .
Salt (optional)

 

Directions:
1. Prepare quinoa or couscous according to package directions.
2. Meanwhile mix orange and tomato together with spinach in a medium sized bowl (large enough to hold at least 6-7 cups).
3. When couscous is ready stir in it and the beans into the orange mixture.
4. Whisk together champagne vinegar and yogurt.
5. Pour over the couscous mixture and stir in. YUM! (We didn’t feel adding salt was necessary but add to taste if you desire)

 

Nutrition Facts Per Serving with whole wheat couscous: (about 1-1/2 cups): 315 Calories, 61 g Carbohydrate, 16 g protein, 1 g fat, 0 g saturated fat, 13 g fiber, 147 mg sodium

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Whole Wheat Couscous with Citrus Champagne Vinaigrette
 
Nutrition Facts Per Serving with whole wheat couscous: (about 1-1/2 cups): 315 Calories, 61 g Carbohydrate, 16 g protein, 1 g fat, 0 g saturated fat, 13 g fiber, 147 mg sodium
Author:
Serves: 4
Ingredients
  • 1 Cup quinoa or Whole wheat Couscous, uncooked
  • 1 large Roma Tomato, roughly chopped
  • 1 navel orange, roughly chopped
  • 1 can pinto beans, drained
  • ½ cup spinach
  • 6 ounces nonfat vanilla (low-sugar) yogurt (like Stonyfield organic or for vegan option 6 ounces of Vanilla Cultured Almond Milk)
  • 1-1/2 tbsp champagne vinegar (we used pear cranberry, which is so good we’d drink it on it’s own!
  • Salt (optional)
Instructions
  1. Prepare quinoa or couscous according to package directions.
  2. Meanwhile mix orange and tomato together with spinach in a medium sized bowl (large enough to hold at least 6-7 cups).
  3. When couscous is ready stir in it and the beans into the orange mixture.
  4. Whisk together champagne vinegar and yogurt.
  5. Pour over the couscous mixture and stir in. YUM! (We didn’t feel adding salt was necessary but add to taste if you desire)