Hospital:

Healthy Eats Holidays - Recipes with Lindsay Friel

December 14, 2018

 

In contribution to the New Jersey Hospital Association's #HealthyEatsHolidays campaign, Lindsay Friel, MS, RDN, Bariatric Dietician, has shared the following healthy recipes, perfect for any holiday celebration! 

View the full recipes below! 

Warm Farro & Roasted Vegetable Salad 

Ingredients: 

Salad

  • 1 head of cauliflower
  • 2 cups Farro (or Quinoa)
  • 16 oz. of Baby Bella mushrooms; quartered
  • Asparagus, sliced diagonally 
  • Fresh Thyme
  • 1/2 cup Goat cheese (or Feta)
  • Toasted pine nuts (optional)

Dressing

  • 4 Tbsp. Balsamic Vinegar
  • 3 tsp. Honey Dijon Mustard
  • 2 Tbsp. EVOO
  • 1 garlic clove; minced
  • 1 tbsp. fresh thyme
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions: 

  • Chop cauliflower and mushrooms and toss in EVOO, balsamic, salt, and pepper.
  • Roast at 400 degrees for 20-30 minutes.
  • Prepare farro as directed on the package using water or vegetable broth for added flavor.
  • Use fork and 1 tbsp. EVOO to fluff the farro.
  • Combine ingredients with dressing.
  • Garnish with goat cheese, pine nuts and fresh thyme!

Super Simple Balsamic Brussels Sprouts with Pomegranate Seeds 

Ingredients: 

  • 1 1/2 pounds Brussels sprouts
  • 3 tbsp olive oil
  • 1/2 to 2/3 cup pomegranate arils

Instructions: 

  • Cut brussels in half. Toss with olive oil, balsamic vinegar, black pepper, and a pinch of salt.
  • Roast at 375 for 20-25 minutes, tossing in between.
  • Garnish with pomegranate seeds.
  • ENJOY! 

To check out more healthy holiday eats from healthcare professionals, click here

Learn more about our Nutrition Services and Specialists, here