Cheezy Broccoli Quinoa Pilaf

Cheezy Broccoli Quinoa Pilaf | Nutrition Stripped

When I was younger, like most children in America, there was some type of dish our parents would cook using carbohydrates loaded with cheese as a way to hide green vegetables… am I right? Fortunately, my family embraced healthy foods and were on the health conscious side, but that didn’t mean I wouldn’t eat “junk”. When I was a teenager learning to cook for myself, mac & cheese with broccoli was my go-to, it was easy, moderately healthy (or so I thought) and kept me feeling good enough to do activities I wanted to all day/night long.

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Beachy Papaya Boats with Papaya Seed Drizzle

We’re getting all beachy today on Nutrition Stripped. Just picture yourself on sandy beaches, ocean sea water at your toes, and a Beachy Papaya Boats with Papaya Seed Drizzle in hand. I’m obviously trying to hold on to summer as long as I can, even though here in Nashville I don’t need to try that hard it’s been SO hot here lately! Nonetheless, even if you’re in the middle of fall or winter for all my international readers, you can still enjoy this recipe to bring a little of the tropics and beachyness to your side of the globe with this recipe.

Beachy Papaya Boats with Papaya Seed Drizzle | Papaya Seed Drizzle

Beachy Papaya Boats with Papaya Seed Drizzle has been a recipe I’ve been making for a couple summers now, since I started enjoying papaya, and have come up with several variations using these unique tropical fruits. The center of the papaya is hollowed out so we can squeeze more goodies inside such as, fresh avocado, hemp seeds, juicy figs, crunchy cashews, and a dollop with Sweet Cream. They’re truly a dessert for breakfast kind of thing… or breakfast for dessert- however you look at it, it’s delicious!

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Heirloom Tomato & Watermelon Salad with Corn Vinaigrette

This title is a long one, but I have a lot to say about it. Heirloom Tomato & Watermelon Salad with Corn Vinaigrette has so many flavor and texture components that make this a classic summer salad, it’s fresh, raw, and uses three main ingredients that are the epitome of summer product. Fresh watermelon, heirloom tomatoes, sweet corn, and a delicious dressing that contains less than 5 ingredients, makes up this recipe. It’s a great recipe to showcase summer in a sweet and savory way.

Heirloom Tomato Watermelon Salad with Corn Vinaigrette

The balance of flavors in this simple salad is amazing, you have a tart component from the fresh lime juice in the dressing with the sweet and starchy mouthfeel from the corn, juicy and sweet watermelon, and rich tomatoes. Garnishing this salad with creamy avocado and fresh parsley makes it that much better. If you have any late summer parties, BBQ’s, or last trips to the farmers market, be sure to share this one with friends and family- I promise it won’t disappoint. It’s visually beautiful, but can make a large serving very affordably because of the amount of watermelon used.

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Deconstructed Vegetable Sushi Bowl

Sushi’s so hot right now. In reality, sushi has always been a food trend because what’s better than sitting around with good company, eating fresh food with your hands, and drinking sake (…or hot green tea)? Not much in my book. I’ll jump on any chance to hang around the table with good friends and enjoy a meal. If you’ve been catching up with me on Instagram, you know exactly what I mean. We just launched our first Nutrition Stripped Supper Club and it was a hit, we had an amazing 5 course meal, great atmosphere, and lovely guests. I’ll be updating you with more details for the upcoming events!

Desconstructed Sushi Bowl

Instead of dining out all the time to enjoy this sushi experience, I love recreating this at home… and why not give it another twist and make it deconstructed and vegan friendly. The Deconstructed Vegetable Sushi Bowl may just become one of your favorite new dishes. To all my sushi lovers out there who swear they can’t make it on their own or get frustrated with the seaweed rolling process, you’re going to love this recipe. Anyone, and I mean anyone, can make this! It involves all the ingredients, flavors, and aspects of sushi only made in one pot and takes half the time to make, no rolling required. Fresh whole food ingredients like julienned carrots, bell peppers, cucumber, edamame, sliced avocado, torn nori sheets, on a bed of fluffy rice and then tossed with a sesame ginger dressing. Um yeah, I went there.

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Tri-legume Salad Stuffed Peppers

Today I’m combining a classic American dish with flavors of the border and inspiration from the summer in these Tri-legume Salad Stuffed Peppers. Stuffed peppers are one of my favorite meals to enjoy for dinner or a hearty lunch, the only downside can be cooking time. When I’m in the mood for something quick and easy, these stuffed peppers are perfect because there’s no cooking required and the legume salad can be made days in advance, all it takes is a minute of assembly. I use fresh lime, olive oil, cilantro, dill, parsley, cumin, and my favorite seasoning ground sumac to create a bright dressing to toss lentils, kidney beans, and chickpeas into. The end result is a refreshing, yet filling salad with protein, fiber, carbohydrates, and healthy fats to keep you energized.

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