Cooking Video Recipes

Recipes


Good Mood Sardines

Serves: 2

Prep Time 10 minutes

Ingredients:

  • 4 teaspoons freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon finely diced red onion
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh mint
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 (4.35-ounce) can sardines, packed in water or olive oil

Directions:

Put the lemon juice, lemon zest, red onion, parsley, basil, mint, olive oil, mustard, and salt in a bowl and stir to combine. Add the sardines and flake them into chunky pieces with a fork. Stir gently to combine. Taste; you may want to add a pinch of salt or more lemon juice. Serve on crackers, a sandwich or to top a fresh salad.

Recipe from The Longevity Kitchen by Rebecca Katz with Mat Edelson.

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Greek Yogurt Ranch Dip

A quick and easy creamy ranch dip that is completely guilt-free and tastes just as indulgent as the original!

Serves: 2-3

Prep Time 3 minutes

Ingredients:

  • 1/2 cup plain, non-fat Greek yogurt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper (optional)
  • Fresh, chopped chives for garnish

Directions:

In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, Worcestershire, and cayenne. Garnish with fresh chives and serve.

Refrigerate leftover ranch dip in an airtight container for up to 3-5 days.

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Roasted Broccoli

Serves: 2

Prep & Cook Time 30 minutes

Ingredients:

  • 2 large broccoli crowns
  • 2 teaspoons grated lemon zest
  • 2 Tablespoons olive oil
  • ½ teaspoon salt

Directions:

Preheat oven to 400 degrees F. Prepare broccoli by removing stems and place on baking sheet. Carefully pour olive oil on broccoli and sprinkle salt. Bake for 20 minutes.

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Broccoli Bites

Serves: 3-4

Prep & Cook Time 35 minutes

Ingredients:

  • 2 cups broccoli, florets
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 clove garlic, mashed and chopped
  • 3/4 cup panko (Japanese bread crumbs)
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil

Directions:

Preheat oven to 400 degrees F. First, steam broccoli until fork-tender. Add broccoli, egg, salt, garlic, bread crumbs, and Parmesan cheese to a food processor; pulse until finely chopped slowing adding olive oil while pulsing. Using about 1 tablespoon at a time, form into balls and place on baking sheet (you can use an ice cream scoop for this). Bake for 10 minutes on each side or until browned on top. Serve as is or with hot sauce.

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Broccoli Salad

Serves: 2

Prep & Cook Time 20 minutes

Ingredients:

  • 1 ½ lb fresh broccoli, cut into bite size pieces
  • 1 apple, chopped into bite size pieces
  • 1 tablespoon lemon juice
  • ¼ cup red onion, finely chopped
  • ½ cup raisons
  • ¼ cup walnuts, toasted
  • ½ cup chickpeas

Dressing:

  • ½ cup plain yogurt, low fat
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 teaspoon apple cider vinegar
  • ½ teaspoon salt

Directions:

First, steam broccoli until slightly tender and bright green. In a large bowl, toss apple and lemon juice. Next add broccoli, red onion, raisons, walnuts and chickpeas. In a small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss gently to combine. Serve immediately or store in the fridge for 2-3 days.

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