Let's Feast!
Stability Nutrition
PROFESSIONAL NUTRITION AND WELLNESS COACHING FOR WOMEN
Nourish & Thrive: Healthy Recipes & Tips for a Vibrant Life
Let's Feast!
March 27, 2024 | Healthy Recipes, Heavenly Hummus, Nourishing Lunches, Satisfying Salads, Smart SnacksCelebrate this weekend with a beautiful table and a burst of vibrant flavors!
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Hello Stability Nutrition Friends!
Hello Stability Nutrition Friends,
Happy Wednesday!
There's a holiday right around the corner - are you ready? This weekend is a wonderful time to gather, celebrate spring, and feast. I've got a wonderful collection of recipes for you today that are easy to prepare, can be made ahead, and will help keep your healthy goals in mind. Featuring a delicious Roasted Asparagus, Beet and Egg Salad, Rosemary Roasted Rainbow Potatoes, and a Hummus Trio. This lineup promises to bring a rainbow of color and a burst of vibrant flavors and textures to your gathering this weekend.
Whether your celebrating with loved ones, or simply need some recipes for meal prep for the upcoming work week, I've got you covered!
No matter how you choose to spend your weekend, if you find yourself in the midst of spring celebrations or enjoying a bountiful feast, remember the importance of savoring every bite. Eating slowly and mindfully, and tuning into the joy of the experience, will allow you to eat until you're comfortably satisfied and help you stay on track with your health goals. This approach not only enhances your enjoyment of food, but also keeps you in tune with your body's needs, making each meal a step toward ongoing wellness.
Wishing you a weekend filled with happiness, health, and delicious food. Enjoy the beauty and flavors of spring with these delightful dishes!
Roasted Asparagus, Beet and Egg Salad
Author: Elisa | Stability Nutrition
Yield: Approximately 4 servings
Ingredients:
1 bunch of asparagus, washed, dried, and woody ends trimmed
2 tsp olive oil
pinch of sea salt
4 hard-cooked eggs, quartered (excellent use of dyed Easter eggs)
2 medium beets, steamed or roasted, peeled, and diced large (a mix of golden and red beets works well, and is so pretty) Use pre-cooked beets for a quicker recipe.
1 tbsp olive oil
1 tbsp fresh squeezed lemon juice
flaky sea salt and black pepper for garnish
Instructions:
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy clean up. Place the trimmed asparagus on the prepared sheet pan and drizzle with 2 tsp olive oil. Toss gently until the asparagus is coated. Sprinkle with sea salt.
Roast in the preheated oven for about 15 minutes, until crisp tender. Set aside to cool, then slice into bite size pieces.
In a large serving bowl, place the roasted beets, quartered eggs, and top with the asparagus. Don't stir too much as the red beets will turn everything pink. Drizzle the remaining 1 tbsp olive oil over the top. Squeeze the lemon juice over that. Garnish with flaky sea salt and black pepper. Taste, and adjust seasonings to your liking.
This salad is best served fresh. However, if you'd like to make it ahead, store the hard-cooked eggs, cooked beets, and asparagus in separate airtight containers in the refrigerator. Eggs and beets can last up to 1 week, while asparagus is best used within 3-4 days. Right before serving, drizzle with olive oil, lemon juice, and add salt and pepper to taste.
Rosemary Roasted Rainbow Potatoes
Author: Elisa | Stability Nutrition
Yield: Approximately 10 servings
Ingredients:
2- 24oz (48 oz total) bags baby rainbow potatoes, or baby potatoes of choice
2 Tbsp olive oil
1/2 tsp sea salt
1 tbsp chopped fresh rosemary
Parsley and extra rosemary for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy clean up. Place the potatoes on the prepared pan and toss with the olive oil. Sprinkle with sea salt and toss again, then sprinkle the rosemary over the top. Bake in the preheated oven stirring (or shaking the pan) halfway through, for about 30 minutes until golden and cooked through. Place in a large serving bowl, and garnish with a sprinkle of fresh rosemary and parsley if desired.
If not serving right away, cool, then place in an airtight container. These will keep well in the refrigerator for 3-5 days.
Hummus, Three Ways
Author: Elisa | Stability Nutrition
Yield: Approximately 2 cups each variety
Ingredients:
Classic Hummus
2 cloves garlic
1 - 15.5oz can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp fresh squeezed lemon juice
2 tbsp olive oil
¼ cup filtered drinking water
½ tsp sea salt
½ tsp ground cumin
½ tsp onion granules
¼ tsp garlic granules
¼ tsp smoked paprika
Beet Hummus
Add 1 cup steamed cooked and cooled beets to the above recipe.
Edamame Hummus
Add 1 cup shelled and steamed edamame to the Classic Hummus Recipe, along with 1/4 cup packed parsley leaves. Omit the smoked paprika. Add an additional 2 tbsp water, along with 1 additional tbsp olive oil.
Instructions:
For the classic hummus:
In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, tahini, lemon juice, olive oil, water, salt, cumin, onion, garlic and smoked paprika, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired. Add more water if you like a thinner consistency.
Garnish with a drizzle of olive oil and smoked paprika. Optional, but recommended.
For the Beet Hummus:
In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, steamed beets, tahini, lemon juice, olive oil, water, salt, cumin, onion, and garlic, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired.
If desired, garnish with a drizzle of olive oil, chickpeas, diced parsley and a dash of black pepper.
For the Edamame Hummus:
In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, tahini, parsley, lemon juice, 3 tbsp olive oil, 1/4 cup plus 2 tbsp water, salt, cumin, onion, and garlic, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired. Add more water if you like a thinner consistency.
Garnish with a drizzle of olive oil and shelled edamame. Optional, but recommended.
Storage:
For all flavors, if your not serving immediately, transfer to an airtight container, refrigerate and consume within 7 days for optimal freshness.
In Summary
I hope these recipes bring as much joy to your table as they do to mine. I wish you a weekend filled with happiness, health, and delicious food! Enjoy the vibrant flavors and colors of spring with these easy, make-ahead dishes, and have a fantastic weekend!
Enjoy this recipe and share the love!
I'm excited to see what you create! Follow @stabilitynutrition on Instagram, and share your recipe photos using the hashtag #stabilitynutrition.
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In good health and happiness,
Elisa