Fourth of July is right around the corner! Many of you will be throwing or attending parties with family and friends. The big question is always what to make or bring for guests to enjoy. Here are some delicious healthy recipes to choose from:
Caribbean Lettuce Wraps (4 servings):
- 400g chicken breast, bone & skin removed
- 1/8 cup lime juice
- 1 tsp. ginger root
- 2 tsp. orange zest
- 1 scallion, chopped
- 4 cloves garlic, chopped
- 1 tbsp. oregano
- 1 tbsp. cumin
- 1½ tsp. salt
- ½ tsp. course ground pepper
- ¼ tsp. red pepper flakes
- 1 tsp. Allspice
- 2 stalks celery chopped
- Juice from 1 orange
- 1 head of savory green cabbage
Wash chicken breast and pat dry. Rub with a portion of oregano, salt and pepper. Broil or grill chicken breast without any oil. When browned on both sides transfer to oven and finish cooking, approx. 15 minutes at 350 F.
Cube chicken and chop finely with hand chopper or food processor. Place chopped chicken in medium sauce pan, with orange juice, lime juice, and scallions. Cook on medium for 5 minutes. Add remaining ingredients and simmer for 20 minutes or until juices are reduced to a dry loose mixture. Place filling in serving bowl.
Clean cabbage leaf and peel into full leaf sections and place on serving tray. At the table place chicken mixture in trimmed leaf sections, roll cabbage leaf and eat.
Dairy/Gluten-Free Edamame Guacamole (16 servings):
- 1 cup shelled edamame (about 12 oz. unshelled)
- ½ cup unflavored almond or hemp milk
- 2 tbsp. chopped fresh cilantro (coriander), without stems
- 2 cloves garlic, minced
- 1 tsp. chopped chipotle chile (optional)
- 1 large ripe avocado
- 2 tsp. fresh lime juice
- Salt and pepper to taste
Cook edamame in salted boiling water for 5 minutes. Drain and cool to room temperature. Combine edamame, nut milk, 1 tbsp. cilantro, and garlic (and chile if using) in food processor. Process until mixture is very smooth, about 3 minutes. Set aside. Peel and seed avocado and place in a medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks. Add edamame mixture and stir just to combine. Season with salt and pepper. Garnish with remaining 1 tbsp. cilantro.
Dairy-Free Quinoa Salad (6-8 servings):
- 1 cup quinoa
- 1 tsp. sea salt
- 1 3/4 cup vegetable or free-range chicken broth
- 2 medium carrots, sliced into rounds
- 1/2 cup parsley, minced
- 1/2 cup frozen petite peas, thawed
- 1/4 cup almonds
- 4 cloves garlic, minced
- 1/3 cup fresh lemon juice
- 3 tbsp. olive oil
- 1 tbsp. Bragg’s Amino Acids (a gluten-free soy replacement)
- Salt and pepper to taste
Rinse quinoa well with warm water and drain in a fine strainer. Quinoa has a bitter coating, so it’s important to rinse well. Place rinsed quinoa in a pot. Add salt and broth and bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes until all the water is absorbed. Cool for approximately 20 minutes. Add carrots, parsley, peas, and sunflower seeds. Combine dressing ingredients and mix with a wire whisk. Drizzle dressing over salad, toss, and add salt and/or pepper to taste. Quinoa salad is delicious served warm or cold.
All of these recipes are part of the Studio Lean program offered at Doctors Studio. Check out the Doctors Studio website today to learn more about this fat loss program, as well as others that we offer. Stay healthy this Fourth of July, while enjoying these delicious recipes! Don’t forget that we are closed on Tuesday, July 4th, but we will reopen on Wednesday, July 5th. Have a great holiday!