4 Healthy Recipes
This sweet and savory pie makes for a perfectly balanced, crispy summer dish. With a low-gluten crust and fresh ingredients, this pizza puts a healthy spin on an all-time favorite food.
1 apricot, peeled and sliced
2 oz. chicken breast, oven-roasted, seasoned to taste with salt and pepper
9 oz. imported softwheat flour dough ball (low-gluten)
1.5 oz. basil pesto (basil, olive oil, Parmigiano-Reggiano, lemon, garlic, salt, pine nuts; pureed together)
2 oz. buffalo mozzarella
1 oz. ricotta cheese
1 oz. feta cheese
Olive oil to taste
Thinly slice the apricots and chicken.
Press or roll out dough.
Spread pesto evenly, leaving about 1 inch uncovered around the rim of the dough.
Layer the toppings, starting with the fire roasted chicken, then apricot slices, mozzarella, and remaining cheeses.
Finish with a drizzle of olive oil.
Bake at 500°F for 6 to 10 minutes, rotating 180° halfway through.
This healthy side is easy and fast. And with the addition of apricots, it puts a refreshing twist on a traditional dish.
1 cup dried apricots, coarsely chopped
1/4 cup chopped pecans
2 tbsp. apricot preserves
1 8.5 oz. pouch precooked whole grain rice blend
1 tbsp. fresh Italian parsley, coarsely chopped
Chop apricots and place in large bowl with pecans and preserves.
Cook rice following package instructions.
Add rice to bowl, then stir in parsley; serve.
Nutritional Information (per ¼ recipe):
A fresh summer dish that presents beautifully with a unique and flavorful apricot mixture.
1 cup apricot preserves
1/4 cup white wine vinegar
2 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 whole pork tenderloin, about 1 pound
10 oz. package mixed salad greens
15 oz. can apricot halves, drained, sliced
1/2 cup dried tart cherries
4-5 oz. Provolone cheese, cut into 1/2-inch cubes
1/4 cup pecan pieces, toasted
8 green onions, sliced
In small bowl stir together preserves, vinegar, mustard, and ginger. Reserve 3/4 cup for salad dressing.
Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.)
Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during the last 2 minutes on each side.
When tenderloin’s internal temperature reads 160°F on a meat thermometer, remove tenderloin to a cutting board. Let rest during step 5.
Meanwhile, in large bowl toss together mixed salad greens, apricot halves, dried cherries, cheese cubes, pecan pieces, and onions. Divide mixture evenly among four plates.
Slice tenderloin into 1/2-inch pieces. Arrange portions of tenderloin on top of mixture on each plate; drizzle with reserved apricot dressing from step 1. Serve.
Nutritional Information (per 1/4 recipe):
From Nutrition World
Simple and chewy, these bars make a great grab-and-go breakfast and can be stored in the freezer for up to two weeks.
1 1/4 cup rolled oats
1 cup dried apricots
1/2 cup no-salt-added cashew butter
1/2 tsp. ground ginger
Line an 8-inch-square baking dish with parchment paper.
Put oats in a food processor and process until finely ground.
Add apricots, cashew butter, and ground ginger. Process until smooth and sticky. (If needed, drizzle in a little hot water so mixture comes together in a ball.)
Spread mixture out evenly in the prepared baking dish. Refrigerate for at least 1 hour, then cut into 16 squares. Bars will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
(per 1 square):
From Whole Foods