5 Min. Meals

Mushroom Gravy

Ingredients:

  • 1 tbs. Olive Oil
  • 1/3 cup finely chopped onions
  • 3 cloves garlic - minced
  • 2 tbs. Unbleached flour (or substitute with gluten-free flour)
  • 1 lb. mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button) sliced
  • 2 cups chicken broth (low-sodium)
  • 1 tbs. chopped fresh thyme
  • Salt and Pepper to taste

Directions:

Heat oil in skillet over medium heat. Add onions and garlic and cook for 2 min. Add flour and stir until combined. Add mushrooms. Cook about 5 minutes, until the mushrooms are tender. Add stock mixture to the roux, whisk constantly. Bring to a boil over medium- high heat. Continue to stir constantly. Add thyme and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. 

Grapefruit Caesar Salad

Salad Ingredients:

1 head of romaine lettuce

6 oz of cooked and chilled shrimp

12 oz grapefruit segments

Dressing Ingredients:

1/2 cup low fat cottage cheese (sub. dairy-free yogurt for dairy-free option)

1/4 tsp black pepper

2 anchovies (optional)

1 tbs regular milk or dairy free

1/4 cup grapefruit juice

2 cloves garlic

1 oz. parmesan cheese

Directions:

Tear lettuce into pieces and place in bowl with shrimp and grapefruit segments. 

Mix all dressing ingredients except Parmesan cheese in blender at high speed. Fold in Parmesan, and chill for 1 hour. Add dressing to salad and enjoy!

Serves 6

Add protein to make it a dinner

Asparagus Salad with Lemon Vinaigrette

Ingredients:

8 Spears of Asparagus - Cooked to Crisp Tender and Sliced into Bite-Sized Pieces 

8 Cups Chopped Romaine Salad 

1/2 Cup Slivered Almonds

1/4 cup Chopped Onion

Juice of 1/2 Large Lemon (for a more citrusy taste use more lemon juice)

1/4 Cup Olive Oil

Salt and Pepper to Taste

2 oz. Crumbled Goat Cheese (optional)

Directions:

Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss. Place on 4 plates and crumble goat cheese over salads. 

Servings: 4 Salads

 

 

Kale & Avocado Salad

  Ingredients   2 Cups Chopped Kale  1/2 Avocado - Diced  Juice of 1.4 of a Large Orange  1 Tbsp of Olive Oil  1 Tsp. Parmesan Cheese (omit for dairy-free option)  Salt and Pepper To Taste   Directions   Put all ingredients in a bowl, stir and enjoy!!

Ingredients

2 Cups Chopped Kale

1/2 Avocado - Diced

Juice of 1.4 of a Large Orange

1 Tbsp of Olive Oil

1 Tsp. Parmesan Cheese (omit for dairy-free option)

Salt and Pepper To Taste

Directions

Put all ingredients in a bowl, stir and enjoy!!

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