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3 Healthy Recipes to Whip Up this Week

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Beet, Carrot and Apple Salad

Courtesy of Lisa Harkins, RD, LDN, of Ideal Nutrition and Fitness in Lewes

Ingredients:

  • 2 large apples, unpeeled and chopped into bite-size pieces (Crisp, sweet apples like Macintosh, Granny Smith or Honeycrisp work best)
  • 4 carrots, grated (or 1 cup baby carrots, chopped; or 1 cup pre-shredded carrots)
  • 4 fresh, raw beets; peeled and chopped into bite-size pieces
  • 2 large stalks of celery, chopped into bite-size pieces
  • 2 tablespoons honey or agave
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin light olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh parsley, chopped
  • 1/4 cup shaved Parmesan cheese (optional)

Directions: In a large bowl, combine apples, carrots, beets and celery; set aside. In a small bowl, whisk together honey, vinegar, olive oil, lemon juice, salt and cinnamon. Pour dressing over apple mixture; toss well. Right before serving, toss in parley. Top with shaved cheese if desired. (Serves 4.)

Courtesy of Lisa Harkins, RD, LDN 
Ideal Nutrition and Fitness LLC
P.O. Box 684, Lewes, DE 19958
388-2856
lisa@idealnutritionandfitness.com
www.idealnutritionandfitness.com


Pumpkin Yogurt Parfait

Courtesy of Hockessin Athletic Club

Ingredients:

  • 1 15-ounce can of pumpkin puree
  • 1 16-ounce container of vanilla Greek yogurt
  • 2 tablespoons pumpkin pie spice
  • Granola or diced apples with cinnamon for topping (optional)

Directions: Combine all ingredients in a bowl and mix well. Divide evenly among five containers or mason jars. Refrigerate until ready to serve. Store desired toppings separately and add at the time of serving. (Serves 5.)


Superfood Salad

Courtesy of Sharon Fields of Good News Natural Foods in Dover, Milford and Rehoboth Beach

Ingredients:

  • Organic Kale and broccolini (2-to-1 ratio)
  • Handful of organic cranberries (optional)
  • 1/2 cup vegetable oil
  • 1/2 cup real maple syrup
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt, plus extra for seasoning
  • 1/2 teaspoon pepper

To make dressing, mix oil, maple syrup, vinegar, mustard, salt and pepper; set aside. Chop kale and broccolini into bite-size pieces. Pour dressing over salad and massage lightly. Sprinkle with sea salt. Top with cranberries, if desired.

Sharon Fields, Marketing Consultant
Co-Owner of Good News Natural Foods
270-4646

goodnewsnaturalfoods.com

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