Adopting healthy Living in 2021 is a noble undertaking. Losing or gaining weight, or eating better requires some planning. So here we are to help you get ready and save these healthy recipes to kick off your 2021. We got in touch with the 7 Celebrity Chef to help us craft recipes idle to Kick Start 2021.
So here they are,
A renowned vegan chef! She has worked with Whole Foods, Sysco, BGood, Pressed, Prestige Hospitality, Roots, Scotland Food and Beverage, the ACLU, and Divine Diets just to name a few. She has been seen on NBC 10 Boston, NBC Washington, Fox Denver, WFLA and in Today.com, Real Simple, Shape, WSJ, Girl’s Life, Men’s Fitness, Chowhound, Livestrong, Veg News, Edible Arrangements, Prepared Foods, QSR, Supply Chain, Restaurant Management, Eat This, Not That, and many more! She has also just released a stunning new cookbook Plant-Based Gourmet!
- 4 cup vegetable broth
- 2 cups organic rolled oats (gf preferred)
- 1/2 diced yellow onion
- 1 small/medium diced green bell pepper
- 1 small diced red bell pepper
- 1 cup cherry tomatoes, quartered (approximately 12-15)
- 1/2 TBS garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp Himalayan pink sea salt
- 1/2 tsp black pepper
- 1 tbs Tahini
- 1/2 tsp ACV
- Oil, or more broth, to sauté
- Optional Garnish- cilantro, cherry tomatoes, avocado
- Put the broth and 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
- While the broth-oats mixture heats, heat a pan with a small amount of oil or more broth, then sauté the onions until they start to brown. Then add the peppers and sauté until tender.
- Add the tahini and ACV, and stir to coat, then add the spices. Heat for 1 minute.
- Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom on the pan and mix the flavors together.
- Uncover the oats and stir in the savory sauté mixture and cook until the broth is completely absorbed into the oats and they are tender.
Suzi’s Recipe for 2021
Ditch the sugar and dig into a comfort classic reimagined in a savory bowl packed with superfoods. Warm and filling for the winter, the turmeric, cumin, and garlic have anti-inflammatory and anti-microbial properties that will ease the aches of winter and give the immune system the support it needs this season. Oatmeal is an amazing source of fiber and pre-biotics, and the combo of veggies, herbs and seasonings is packed with vitamins and minerals which will keep you at peak performance all day. Stay full, longer, and for less calories!
She’s a four-time Olympic runner, has written two NYT best-selling cookbooks, and helps encourage everyday athletes to get out and exercise and enjoy good food and beer through the Dogfish Head Run Club.
Thai Quinoa Salad
This is the salad Shalane made on a near weekly basis while training for the 2017 NYC Marathon and 2018 Boston Marathon.
- 1 cup quinoa, rinsed and drained
- 2 cups grated carrots (about 2 large)
- 2 cups thinly sliced purple cabbage
- 3 green onions, white and green parts sliced
- 1 cup packed mint leaves, chopped (cilantro works too)
- 1 cup packed basil leaves, chopped
- 1 jalapeño or serrano pepper, seeds removed, minced (optional)
- 1/2 cup roasted peanuts, chopped
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lime juice (2 to 3 limes)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fish sauce (optional)
- Here is a fool proof method to cook quinoa. In a medium saucepan over high heat, bring to a boil 1 ½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
- Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
- Once the quinoa is cool, and the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for a least 1 hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
Gluten-free / Vegan: omit the fish sauce.
Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.