Cuisine: Fast and Fresh

Kale Cranberry Salad

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 Kale Cranberry Salad
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Course Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 15 minutes
Servings
Ingredients
  • 1/2 bunch Fresh kale
  • 1/2 fresh lemon
  • 1/2 tbsp Walnut oil
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp local honey
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp salt to taste
  • 1/4 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/4 cup crumbled feta cheese optional
Course Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 15 minutes
Servings
Ingredients
  • 1/2 bunch Fresh kale
  • 1/2 fresh lemon
  • 1/2 tbsp Walnut oil
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp local honey
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp salt to taste
  • 1/4 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/4 cup crumbled feta cheese optional
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Instructions
  1. Wash kale and tear leaves into bite sized pieces. Place in large bowl.
  2. For the dressing, squeeze juice from lemon into a small bowl. Add oils, honey, thyme and salt. Whisk until mixed well.
  3. Drizzle dressing over kale. Massage dressing into kale with hands to soften the leaves.
  4. Add cranberries, walnuts and feta cheese. Toss well and serve.

Apple Walnut Salad

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 Apple Walnut Salad
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Course Appetizer, Lunch, Salad, Side Dish
Cuisine American, Fast and Fresh, Fruit
Keyword Apple Walnut Salad
Prep Time 20 minutes
Servings
Ingredients
Vinaigrette Dressing
  • 1/4 cup Walnut oil
  • 2 tbsp white balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 2 tsp honey
Salad
  • 1 head red leaf lettuce leaves washed and dried
  • 1 Granny Smith apple medium, thinly sliced
  • 1 Gala apple medium, thinly sliced
  • 1/4 cup red onion chopped
  • 1/4 cup walnuts toasted and broken into pieces
  • 1/4 cup feta cheese crumbled
  • 1/4 cup dried cranberries
  • 1 tbsp chopped parsley leaves
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American, Fast and Fresh, Fruit
Keyword Apple Walnut Salad
Prep Time 20 minutes
Servings
Ingredients
Vinaigrette Dressing
  • 1/4 cup Walnut oil
  • 2 tbsp white balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 2 tsp honey
Salad
  • 1 head red leaf lettuce leaves washed and dried
  • 1 Granny Smith apple medium, thinly sliced
  • 1 Gala apple medium, thinly sliced
  • 1/4 cup red onion chopped
  • 1/4 cup walnuts toasted and broken into pieces
  • 1/4 cup feta cheese crumbled
  • 1/4 cup dried cranberries
  • 1 tbsp chopped parsley leaves
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Instructions
  1. Combine the 4 dressing ingredients and whisk until blended. Add salt and pepper to taste. Set aside.
  2. On a large plate or platter, layer lettuce and apples onto the platter. Sprinkle onion, walnuts, cheese, cranberries and parsley on top.
  3. Drizzle dressing over the salad and serve immediately.

Roasted Green Beans with Thyme

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 Roasted Green Beans with Thyme
Best fresh from the garden!
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Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
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Instructions
  1. Preheat oven to 425 degrees
  2. Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
  3. Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
  4. Remove from oven, sprinkle with cheese and serve.

Spinach (or any other) Pizza

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 Spinach (or any other) Pizza
You can use whatever you have on hand to make a pizza. Easy and delicious
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Course Left Overs, Lunch, Main Dish
Cuisine American, Fast and Fresh, Italian, Mediterranean, Vegetarian
Keyword Spinach (or any other) Pizza
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
Course Left Overs, Lunch, Main Dish
Cuisine American, Fast and Fresh, Italian, Mediterranean, Vegetarian
Keyword Spinach (or any other) Pizza
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
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Instructions
  1. Preheat oven to 450 degrees.
  2. Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
  3. Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.

Breakfast Egg Muffins

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 Breakfast Egg Muffins
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Course Breakfast, Lunch, Snack, Weekday meals
Cuisine American, Fast and Fresh, Low Carb
Keyword Breakfast Egg Muffins
Servings
Ingredients
  • 12 large egg
Mix-ins of choice:
  • Veggies like spinach, mushrooms, onions, and tomatoes
  • cheese strong like extra sharp cheddar or parmesan
  • Meat like turkey sausage, turkey bacon (for the carnivores)
  • Herbs like chives, parsley, basil, etc.
  • hot sauce to taste
  • Salt and Pepper to taste
Course Breakfast, Lunch, Snack, Weekday meals
Cuisine American, Fast and Fresh, Low Carb
Keyword Breakfast Egg Muffins
Servings
Ingredients
  • 12 large egg
Mix-ins of choice:
  • Veggies like spinach, mushrooms, onions, and tomatoes
  • cheese strong like extra sharp cheddar or parmesan
  • Meat like turkey sausage, turkey bacon (for the carnivores)
  • Herbs like chives, parsley, basil, etc.
  • hot sauce to taste
  • Salt and Pepper to taste
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Instructions
Prep
  1. Preheat oven to 350 degrees. Grease a regular size muffin tin with a nonstick spray or olive oil. Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task, and a little of the cheese will go a long way).
Mix
  1. Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate. Pour into muffin tin, filling each of the cups approximately half way.
Bake
  1. Bake for 20 to 25 minutes until eggs are set in the middle.
Cool
  1. Remove from oven and use a spoon to gently dislodge muffins from the tin.
  2. Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!

Mason Jar Veggie Salad

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 Mason Jar Veggie Salad
Feel free to add any veggies you like! If you want to add salad greens use a larger mason jar. You can also add other proteins such as cheese, boiled egg, chicken.
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Course Left Overs, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean
Keyword Mason Jar Veggie Salad
Servings
Ingredients
  • 1 15 oz can garbanzo beans rinsed and drained
  • 24 grape tomatoes cut in half
  • 4 small cucumbers sliced
  • 4 small sweet peppers sliced
  • 1 small bunch Broccoli cut into bite size pieces
  • 1 small bunch Cauliflower cut into bite size pieces
  • 4 16 ounce mason jars
  • 4 tbsp vinaigrette dressing optional
Course Left Overs, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean
Keyword Mason Jar Veggie Salad
Servings
Ingredients
  • 1 15 oz can garbanzo beans rinsed and drained
  • 24 grape tomatoes cut in half
  • 4 small cucumbers sliced
  • 4 small sweet peppers sliced
  • 1 small bunch Broccoli cut into bite size pieces
  • 1 small bunch Cauliflower cut into bite size pieces
  • 4 16 ounce mason jars
  • 4 tbsp vinaigrette dressing optional
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Instructions
  1. Wash and dry all the jars. In the bottom of each jar, place 1Tbs. dressing.
  2. Add 1/4 can of beans to each jar. Layer into each jar 6 grape tomatoes, 1 cucumber, 1 pepper, 1/4 broccoli and cauliflower
  3. Screw on the top and place in the fridge. Good for 4-5 days.

Cucumber & Tomato Salad

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 Cucumber & Tomato Salad
Choose garden fresh ingredients for this classic summer salad.
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Course Appetizer, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean, Vegetarian
Keyword Cucumber and Tomato Salad
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 2 cups cucumbers sliced
  • 2 cups tomatoes cut into 8 wedges
  • 1/4 cups basil chopped
Marinade
  • 1 Tbsp olive oil
  • 2 tsp white balsamic vinegar (or your favorite vinegar)
  • 1 clove garlic minced
  • 1/4 tsp Ground black pepper
Optional
  • 1/4 tsp salt
Course Appetizer, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean, Vegetarian
Keyword Cucumber and Tomato Salad
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 2 cups cucumbers sliced
  • 2 cups tomatoes cut into 8 wedges
  • 1/4 cups basil chopped
Marinade
  • 1 Tbsp olive oil
  • 2 tsp white balsamic vinegar (or your favorite vinegar)
  • 1 clove garlic minced
  • 1/4 tsp Ground black pepper
Optional
  • 1/4 tsp salt
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Instructions
Salad
  1. Toss the sliced cumbers, tomatoes and basil together in a bowl.
Marinade
  1. Whisk oil, vinegar, garlic and pepper together. Add to salad and toss. Refrigerate until ready to serve.
Optional
  1. Sprinkle with a finishing salt (or any salt) and toss.

Veggie Kabobs

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 Veggie Kabobs
This recipe can easily be modified to include meat by adding marinated beef or chicken cubes.
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Course Left Overs, Lunch, Main Dish, Weekday meals
Cuisine American, Chicken, Fast and Fresh, Grilled, Low Carb, Mediterranean, Vegetarian
Keyword Veggie Kabobs
Servings
Ingredients
  • 1 cup tomatoes chopped into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 2 squashes sliced into thick rounds
  • For the Marinade
  • 1/4 cup olive oil
  • 3 cloves garlic pressed
  • 1 juiced lemon
  • 1 tbsp Oregano chopped
  • 1 tbsp basil chopped
  • Kosher salt and freshly ground black pepper to taste
Course Left Overs, Lunch, Main Dish, Weekday meals
Cuisine American, Chicken, Fast and Fresh, Grilled, Low Carb, Mediterranean, Vegetarian
Keyword Veggie Kabobs
Servings
Ingredients
  • 1 cup tomatoes chopped into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 2 squashes sliced into thick rounds
  • For the Marinade
  • 1/4 cup olive oil
  • 3 cloves garlic pressed
  • 1 juiced lemon
  • 1 tbsp Oregano chopped
  • 1 tbsp basil chopped
  • Kosher salt and freshly ground black pepper to taste
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

Simple Squash Saute

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 Simple Squash Saute
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Course Lunch, Main Dish, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Grilled, Low Carb, Mediterranean, Vegetarian
Keyword Simple Squash Saute
Servings
Ingredients
  • 3 medium Zucchini and or summer squash, sliced thinly
  • 8 oz oyster mushrooms sliced, or other
  • 2 tbsp basil fresh. or oregano or other fresh herb
  • 1 tbsp green garlic minced
  • 2 tsp white wine
  • 1/4 tsp Pepper
  • 2 tsp olive oil
  • 1 tsp butter
Course Lunch, Main Dish, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Grilled, Low Carb, Mediterranean, Vegetarian
Keyword Simple Squash Saute
Servings
Ingredients
  • 3 medium Zucchini and or summer squash, sliced thinly
  • 8 oz oyster mushrooms sliced, or other
  • 2 tbsp basil fresh. or oregano or other fresh herb
  • 1 tbsp green garlic minced
  • 2 tsp white wine
  • 1/4 tsp Pepper
  • 2 tsp olive oil
  • 1 tsp butter
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Instructions
  1. Melt butter in large skillet with olive oil over medium heat.
  2. Add vegetables with garlic and saute for about 5 minutes until they are beginning to brown. Add wine and pepper and saute another 2 minutes.
  3. Toss in fresh herbs and cook for 1 minute.

Black-Eyed Peas Hummus Wrap

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 Black-Eyed Peas Hummus Wrap
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Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
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Instructions
  1. Rinse peas, cover with water in a large pot and bring to boil. Boil for 2 minutes. Remove from heat and let stand for 90 minutes. Then cook, simmering until tender. Drain and cool.
  2. Place garlic in food processor and chop. Add peas, lemon juice, olive oil, hot sauce, salt and pepper and process until smooth. Add tahini and process until smooth, adding more lemon juice if needed.
  3. Spread 1/2 cup hummus down the center of each wrap. Sprinkle sunflower seeds and carrots. Add greens. Add extra hot sauce or vinegar, as desired. Roll into a wrap and enjoy!!

On Track Lifestyles
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Florence, SC 29505

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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative