Dinner

Dinnertime is more than just a meal, it’s an occasion. Whether you’re making dinner for your family, friends, or just for yourself, it’s worth it to try out one of these nutritious, mouth-watering recipes.


VEGAN SPINACH ARTICHOKE PASTA

Cook the pasta according to the instructions on the package. Set aside.
Make the sauce: place all ingredients in a high speed blender and process until smooth.
Roughly chop the artichoke hearts and wash the spinach.

Crispy Honey Garlic Chipotle Salmon

STEP 1
Preheat oven to 400°F.
STEP 2
Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through.
STEP 3
Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes.

ONE POT PAD THAI NOODLES

Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.

One Pan Vegetarian Gnocchi

Heat oil in a medium pan over medium heat.
Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
Remove from pan.

CREAMY SPINACH AVOCADO PASTA

Fill a large stovetop pot halfway with water. Add a good pinch of salt and bring to a boil.
Add in penne (or pasta of your choice) and let boil for 10-12 minutes (depending on your preferred tenderness).
Meanwhile, in a blender (a Vitamix or other power blender is perfect here) add oil, avocado, garlic, parmesan, spinach, pine nuts, lemon, and salt and pepper.

Coconut Lime Shrimp

In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.

Vegetarian Mushroom Stroganoff

Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)

Best Steak Marinade

In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended. Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours. Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*.

CHICKEN BACON RANCH CASSEROLE

Preheat the oven to 375 degrees F (191 degrees C). If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated.