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Grilled Lemon Herb Salmon
Salmon is a fantastic source of omega-3 fatty acids and high-quality protein, making it a perfect centerpiece for your healthy New Year's Eve celebration. Seasoned with fresh herbs and lemon, this dish is both flavorful and nutritious.
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Preheat your grill to medium-high heat.
- Rub the salmon fillets with olive oil and season generously with salt and pepper.
- Place lemon slices and a sprinkle of parsley and dill on each fillet.
- Grill the fillets, skin side down, for about 6-7 minutes, or until the salmon flakes easily with a fork.
- Serve hot, garnishing with extra fresh herbs and lemon wedges if desired.
Colorful Quinoa & Veggie Bowl
This vibrant quinoa bowl is packed with a variety of colorful vegetables and high in fiber and protein, thanks to the quinoa. It's a delicious, nutrient-rich dish that helps with weight management.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup fresh basil leaves, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, bell pepper, cucumber, and avocado.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss well.
- Garnish with fresh basil before serving.
Zesty Shrimp & Avocado Lettuce Wraps
These lettuce wraps are a refreshing and low-carb option for your New Year's Eve feast. Shrimp provides lean protein, while avocado adds healthy fats and creaminess.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 avocados, diced
- 1 lime, juiced
- 1 head of butter lettuce, leaves separated
- Fresh cilantro, for garnish
Instructions:
- In a medium bowl, mix shrimp with olive oil, paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side, until pink and opaque.
- In another bowl, gently mix diced avocado with lime juice, salt, and pepper.
- Assemble the wraps by placing a few shrimp onto a lettuce leaf and topping with avocado mixture.
- Garnish with fresh cilantro and serve immediately.
Citrus & Pomegranate Farro Salad
Farro is an ancient grain rich in fiber and protein, making it an excellent addition to this salad. Citrus fruits and pomegranates add a burst of flavor and antioxidants for a truly healthy dish.
Ingredients:
- 1 cup farro
- 2 cups water
- 1 orange, segmented
- 1 grapefruit, segmented
- 1 cup pomegranate seeds
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
- Rinse farro under cold water. In a medium saucepan, bring water to a boil, add the farro, reduce heat, and simmer until tender (about 20-30 minutes). Drain and set aside.
- In a large bowl, combine the cooked farro with the orange and grapefruit segments, pomegranate seeds, mint, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the salad and toss to combine.
- This dish can be served immediately or chilled for a more refreshing flavor.
Roasted Winter Vegetable Tray
This tray of roasted winter vegetables is not only beautiful but also packed with vitamins and minerals. It's a low-calorie, high-fiber side dish that can help make your New Year's resolution a success.
Ingredients:
- 1 butternut squash, cubed
- 3 carrots, sliced
- 2 parsnips, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash, carrots, parsnips, and red onion with olive oil, maple syrup, rosemary, thyme, salt, and pepper.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until they are tender and caramelized on the edges.
- Serve warm as a delightful side dish.
Spiced Lentil & Sweet Potato Stew
This hearty stew is incredibly filling and features lentils as the primary source of protein and fiber, while sweet potatoes provide a sweet depth of flavor and essential vitamins.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
- Stir in curry powder, cumin, and paprika, cooking until fragrant.
- Add sweet potatoes, lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to simmer for about 20-25 minutes, or until sweet potatoes are tender and lentils are cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro for an exotic touch.
