Nutrition Corner
The kitchen is the last place you want to be in the summer time heat. The recipes below are easy tomake, packed with flavor, and require minimal time in the kitchen,whichmeansmore time for fun! Fuel your body with these gluten-free, protein and fiber filled recipes that are sure to be a hit!
Peanut Butter and Jelly Balls Total time: 10 minutesYield: 8-10 balls
Ingredients: 1/2 cup coconut flour 1/2 cup natural peanut butter 2 tablespoons raspberries preserves (Or pick your favorite flavor!) Drizzle of honey Directions: In a food processor combine all of your ingredients until incorporated throughout. The texture will be crumbly, but you should be able to pack the dough into balls. If it feels too dry, add a drizzle of honey to help the ingredients stick
together.You can store the balls in the fridge or for a creamy treat, freeze them!
Quinoa with Fresh Dill, Peas, and Onion Prep time: 5 minutes Cook time: 15 minutes Total Time: 20 minutesYield: 4-6 servings Ingredients:
1 cup white quinoa 1 cup frozen peas 1/2 cup fresh dill, chopped 1/4 cup white onion, chopped Lemon wedge Salt, to taste Olive oil to drizzle Directions: 1. Take out your frozen peas and set aside. 2. Place 1 cup quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. 3. Reduce to a simmer, cover and cook until all water is absorbed, for about 10 to 15 minutes. When done, set aside to
cool.As it is cooling add your 1 cup of peas to the quinoa. 4. Next chop your dill and onion then mix into your quinoa.
5. Season with salt and drizzle with olive oil to keep it moist. Squeeze a wedge of lemon and stir to ensure all ingredients are incorporated throughout. 6. Serve warm or allow to cool and serve room temperature. Optional: Sprinkle in fresh feta cheese or pine nuts!
Spicy Panfried Tilapia Prep time: 5 minutes Cook time: 15 minutes Total Time: 20 minutesYield: 4 servings
Ingredients: 4 tilapia filets 3⁄4 tsp paprika 1 1/2 teaspoons extra virgin olive oil 2 cloves garlic, chopped
Salt and pepper Lemon wedges Directions: 1.Heat 1 1⁄2 teaspoons olive oil overmediumheat in a large skillet. 2. Pat fish dry and season with salt and pepper then sprinkle with paprika. 3. Cook fillets until opaque throughout, about 3-4 minutes per side. Squeeze fresh lemon over the top of your tilapia and serve alongside your quinoa with fresh dill, peas, and onion.
Kelsey Schobert is a Certified Holistic Health Coach from the Institute from Integrative Nutrition. She specializes in teaching clients one-on-one on how to eat and prepare healthier meals. She is a lover of nutrition, laughing, and all things that taste delicious!
Connect with her by emailing
kelsey@kelseyschobert.com
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