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Scrumptious Recipes For A Healthy And Balanced Diet

Loaded Scrambled Eggs

(Courtesy of realsimple.com)

Ingredients:

  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 2 tbs olive oil or coconut oil, plus more for serving
  • Kosher salt and black pepper
  • 8 large eggs, beaten
  • 3 ounces cheddar, grated (about ¾ cup)
  • 1 cup halved cherry tomatoes
  • 1/3 cup finely chopped flat-leaf parsley leaves
  • Crusty bread, for serving (optional)

Directions:

  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.
  2. Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
  3. Remove from heat and stir in the tomatoes and parsley.
  4. Drizzle the bread with oil and serve alongside the eggs.

For nutritional information on this recipe, click here.

Black Bean and Feta Stuffed Burrito

(Courtesy of realsimple.com)

Ingredients:

  • ½ cup brown rice
  • 1 cup Greek yogurt
  • ¼ cup chopped fresh cilantro leaves plus 1 cup whole leaves
  • 2 tbs fresh lime juice
  • Kosher salt
  • 2 avocados, sliced
  • 4 ounces Feta, crumbled (1 cup)
  • 1 cup shredded red cabbage (from 1/8 small head)
  • 1 15.5-ounce can black beans, rinsed
  • ½ cucumber, halved and thinly sliced
  • 2 cups shredded rotisserie chicken (optional)
  • 1 tbs hot sauce (optional)
  • 4 burrito-size tortillas, warmed

Directions:

  1. Cook the rice according to the package directions. Combine the yogurt, chopped cilantro, lime juice, and ¼ teaspoon salt in a small bowl.
  2. Divide the yogurt mixture, avocados, Feta, cabbage, beans, cucumber, chicken (if desired), and hot sauce (if desired) among tortillas, dividing evenly. Roll into 4 burritos.

For nutritional information on this recipe, click here.

Red Rice Stir-Fry with Mushrooms and Greens

(Courtesy of realsimple.com)

Ingredients:

  • 1 ½ cups red rice or brown rice
  • 2 tbs canola oil
  • 8 ounces mushrooms (such as shitake or oyster), sliced
  • 2 cloves garlic, sliced
  • ½ small head napa cabbage, sliced
  • 3 tbs oyster sauce
  • 2 tbs rice vinegar
  • 1 11-ounce package curly spinach
  • Kosher salt
  • 1 tbs toasted sesame seeds

Directions:

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing once, until brown, 4 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the cabbage and cook, tossing, until wilted, 2 to 3 minutes. Add the oyster sauce and rice vinegar. Cook until the liquid is evaporated, 2 to 3 minutes. Add the spinach and ¼ teaspoon salt. Cook until partly wilted, 1 to 2 minutes.
  4. Serve the mushrooms and spinach over the rice, topped with toasted sesame seeds.                 

For nutritional information on this recipe, click here.

MedicAlert Team Member