Forget burgers and hot dogs!
Dr. Michelle McMacken, Attending Physician at NYC Health+ Hospitals/ Bellevue and Director of the Bellevue Adult Weight Management Program offers these three healthy plant-based dishes for your next beach or backyard party. Start with Overnight Oats for breakfast; Quinoa and Kale Salad for lunch; then for dinner, make room for Lentil-mushroom tacos with mango-tomato-cilantro salsa and lime juice.
These dishes deliver lots of protein, fiber, antioxidants, and countless other nutrients – great for achieving a healthy weight and staying fit.
This makes for a refreshing summer breakfast, as an alternative to hot oatmeal, or a light desert.
Recipe excerpted from: ohsheglows.com
(Serves 6)
In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.
Recipe excerpted from: foodiecrush.com
Dr. McMacken says this recipe can be modified to be even healthier by skipping the 2 tsp sugar, using veggie broth instead of oil, and using soft corn tortillas instead of hard taco shells. The salt is also optional.
Mango Salsa
Lentil Mushroom Filling
Mango Salsa
Lentil Mushroom Filling
Recipe excerpted from: veganhuggs.com