Food Exposed Recipes

Chicken Salad with Spiced Sesame Sauce – Food Exposed

Chicken Salad with Spiced Sesame Sauce Servings: 6                    Serving Size: 4 oz. chicken plus 1/2 cup salad Ingredients: 3(4 oz.)       boneless, skinless chicken breasts ¼ tsp.cayenne pepper 1 ½  tsp.       distilled white vinegar 1tbsp.dry sherry 1tbsp.fresh cilantro, chopped 1sliceginger 1ea.green onion, diced 3 cupsromaine lettuce leaves 2tbsp.reduced sodium soy sauce ½ tsp.sesame oil 2tbsp.sesame tahini 2cupswater, plus 1 tbsp.…

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Armenian Vegetable Casserole – Food Exposed

Armenian Vegetable Casserole Servings: 3                    Serving Size: 2 ½ cups   Ingredients: 1 whole(1 lb.) can reduced sodium pear-shaped tomatoes 3 medium carrots, cut into 1/2″ thick slanting slices ½ cup catsup 1 medium eggplant, peeled and cut into 1″ pieces 1 tbsp.extra virgin olive oil ½ lb.green beans 1 tbsp. NutriFit Mediterranean Salt Free Spice Blend 2 large onions, cut into 1″ cubes 1 large green bell pepper, chopped 1 cup reduced…

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Super Foods Veggie Delight – Food Exposed

Super Foods Veggie Delight Servings: 3           Serving Size: 1 ½ cups Ingredients: 1cupquinoa, uncooked 1cupcollard greens, chopped ¼cupblack lentils 1/3cupred bell pepper, finely chopped ¼cuponion, finely minced 1tbsp.extra virgin olive oil 2tbsp.roasted soy nuts 1tsp.NutriFit Lemon Garden Salt Free Spice Blend 2 ½cupsvegetable broth Directions: 1. Rinse the quinoa in a colander three times until the…

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Vegetable Curry – Food Exposed

Vegetable Curry Servings: 3      Serving Size: 2 cups Ingredients: 1 lb.  red potato, peeled and diced 2 whole bay leaves ½ tsp. black pepper 2 cups broccoli, chopped 2 cups butternut squash, peeled, seeded, and cut into 1″ cubes 2 cups carrots, cut into 1/4″ thick slices 2 cups cauliflowerets 1 cup celery, diced 1…

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White Beans & Kale – Food Exposed

White Beans & Kale   Servings: 4            Serving Size: 2 cups Ingredients: 1tbsp.extra virgin olive oil 3cloves       garlic, minced 10cups  kale, stems removed and chopped ½cupreduced sodium vegetable broth 1tsp.NutriFit Mediterranean Salt Free Spice Blend ¼tsp.black pepper 1 ½cupspasta, cooked al dente and drained 1tbsp.fresh lemon juice 2cupswhite beans (cannellini or other) ¼cupflat leaf parsley, chopped ¼cupfeta cheese,…

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Stir Fried Turkey in Lettuce Cups – Food Exposed

Stir Fried Turkey in Lettuce Cups Servings: 6                Serving Size: 5 oz. Chicken mixture  Ingredients 1 ½ lb. turkey breast meat ¼ cup dried shiitake mushrooms 1 tbsp. cornstarch 2 tbsp. dry sherry ½ tsp. pepper 1 tbsp. canola oil 1 tbsp. ginger, peeled and finely chopped 2 clove garlic, finely minced 2 ea. scallion, chopped ½ cup…

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Apple Blueberry Delight – Food Exposed

Apple Blueberry Delight Ingredients:  4 medium apples, unpeeled 2 cups blueberries 1 tbsp. trans-fat free, lite margarine 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ½ tsp. orange peel, finely grated 1 tbsp. orange-flavored liqueur 2 tbsp. agave nectar 3 tbsp. orange juice  Directions: 1. In a small bowl, mix the agave, cinnamon, and nutmeg.…

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Chicken w/ Pistachio Citrus Sauce – Food Exposed

We can all be as active as Steve with this high protein dish – perfect for lunch or dinner – Chicken with Pistachio Citrus Sauce! Ingredients: 4 ea. orange 1 lb. chicken breast ¼ tsp. black pepper 2 tsp. canola oil 2 tsp. orange zest 2 tbsp. green onions, minced 1 tsp. dijon mustard 2…

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Rice Pilaf – Nourishing Recipes

This week, Jackie leaves the cooking to Chef D. Brandon Walker – giving him an on-the-spot challenge to cook a rice pilaf from vegetable soup broth, dried apricots, chopped almonds and cooked brown rice! Watch as he whips up a delicious and unique recipe so easy you can make it at home or challenge yourself…

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Quinoa n’ Flower Fritters – Nourishing Recipes

Quinoa n’ Flower Fritters Servings: 6       Serving Size: 3 Fitters Ingredients: ½ cup quinoa, uncooked 1 tsp. NutriFit Mediterranean Salt Free Spice Blend ¼ cup mozzarella cheese, grated 1/3 cup fat free egg substitute 3 tbsp. rice flour 1 tsp. extra virgin olive oil ¼ tsp. sea salt 2 cups cauliflower, chopped 2 tbsp. parmesan…

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Nutrific Burrito – Nourishing Recipes

Nutrific Burrito (1 serving) Serving size 1 burrito) 4 oz lean ground turkey meat ¼ cup reduced fat mexican cheese 2 tbsp enchilada sauce 1 tsp NutriFit Calypso Spice Blend 1 cup romaine lettuce, shredded ¼ cup tomato, diced 1 med sprouted grain tortillas 1.  In a nonstick skillet, saute the ground turkey with the…

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Lentil Vegetable Salad – Nourishing Recipes

Lentil Vegetable Salad (4 servings) Ingredients: 2 med carrots, chopped 2 stalks celery, chopped 1 tbsp dijon mustard 1 ½ cups dried lentils, rinsed and picked over to remove stones 1 tsp thyme leaves ¼ cup fresh Italian parsley, chopped ½ tsp ground allpsice ¼ tsp ground black pepper 1 tbsp extra virgin olive oil…

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Pasta w/ Turkey Meatballs – Nourishing Recipes

Jackie’s recipe this week is Pasta with Turkey Meatballs! Jackie’s healthy take on a family favorite is designed to optimize recovery after a long run by consuming a little protein from the turkey meatballs to repair the muscle damage and carbs from the whole wheat pasta to refuel the depleted glycogen stores. Pasta with Turkey…

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Rockin’ Kale – Nourishing Recipes

RECIPE: Rockin’ Kale (2 servings) Serving size: 1 cup Ingredients: 1 lb kale, stems removed and chopped 1 tbsp extra virgin olive oil 1 tsp NutriFit Rockin’ Moroccan salt and sugar free spice blend Directions: Note: For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp.…

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Choc-Avo Mousse – Nourishing Recipes

Jackie’s recipe this week is loaded with the most important vitamins, minerals and protective properties that improve the look of your skin and help protect your skin from aging and harmful UV rays. RECIPE: Choc-Avo Mousse (4 servings) Serving size: 2/3 cup Ingredients: 1/2 cup reduced fat coconut milk 1/2 cup avocado, halved & peeled 6…

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