As Chanukah and the holidays approach, the feeding frenzy begins. We make it through New Year’s Eve eating and drinking whatever we want. Then, we wake up one morning in January and resolve to get fit, be healthy, start fresh!
That’s why we want your favorite healthy recipes.
Submit your recipe here to enter.
Need some ideas or inspiration? Search our recipes database now.
All submissions will be entered to win one of three 3-month memberships to LifeBridge Health & Fitness, good through March 31, 2018.
Winners will be randomly selected out of all healthy recipe submissions we receive between Dec. 1 and Dec. 15, 2017. Winners will be contacted on Dec. 19, 2017, to arrange delivery of certificates.
Additionally, you’ll have the opportunity for your submitted recipes to be included online in our recipes database! (Submitting a recipe does not guarantee its inclusion in Jmore’s recipes database.)
See the recipe for Charm City Chummus, submitted by Dr. Kenneth Friedman:
Charm City Chummus!
Ingredients
- 1 can chick peas
- 4-5 cloves fresh garlic I use more.
- 2-3 tbs. tehina paste
- 1 whole fresh lemon cut and squeezed
- 2-4 tbs. olive oil
- 1/2-1 tsp. salt freshly ground, depending on taste
- 1/2-1 tsp. black pepper freshly ground, depending on taste
- 1-2 tsp. Old Bay Seasoning
Instructions
- Place drained chick peas in food processor.
- Add cloves of garlic.
- Add tehina paste.
- Squeeze in lemon juice.
- Add 2 tbs. olive oil.
- Process till you achieve your desired texture whether coarse or smooth.
- Add salt and pepper to taste and blend in.
- Dish into serving dish, top with olive oil and Old Bay seasoning.
- Perfect accompaniment to gefilte fish or mock crab salad.
Notes
And Peanut Chicken Zucchini Noodles submitted by Katie Ketchen:
Peanut Chicken Zucchini Noodles
Ingredients
- 2 tbs. sesame oil You'll need more for the peanut sauce
- 2 tsp. garlic minced or chopped
- 1 pkg (12 oz.) broccoli slaw
- 1 large red bell pepper thinly slided
- 3 large zucchini spiralized into noodles
- 2 large chicken breasts cooked & shredded (about 2-3 cups)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tbs. sesame oil
- 2 tbs. rice vinegar
- 2 tsp. fresh ginger minced
- 1-2 tsp. Sriracha
Optional Toppings
- 1 tbs. sesame seeds
- 1/4 cup cilantro
- 1/2 cup peanuts
- 1/4 cup green onion chopped
Instructions
- Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the broccoli slaw and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
- Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
- Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
- Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Notes
- Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
- I simply boiled chicken until cooked through-- about 12-15 minutes, then shredded it. If you have leftover shredded chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
- Rice vinegar is also KEY in the signature flavor of this dish. It's a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar-- they're much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
Or The Blocks’ Frugal Frittata from Marcy Block:
The Blocks' Frugal Frittata
Ingredients
- 8 large eggs cage-free
- 1/2 cup heavy whipping cream
- 2 cloves garlic minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups freshly grated cheese
- 1 tbs. olive oil EVVO or cooking spray
- 2 cups broccoli chopped into 1 inch sections (or broccolini)
- 2 cups spinach roughly chopped
Instructions
- Preheat your oven to 425 F. In a large bowl wish together eggs, cream, ½ of the garlic, salt, and pepper. Mix until well blended. Then fold in 1 cup of cheese and set aside.
- In a frying pan cook the broccoli florets at medium-high heat covered for about 3 minutes. Once broccoli is tender when poked with a fork, add the remaining garlic and spinach to pan. Cooking another 2-3 minutes until spinach is wilted but not browned. It should be a healthy green color.
- Transfer vegetable mixture to a casserole dish spreading the mixture evenly across the bottom of the bowl. Whisk the egg mixture once more and pour over the vegetable lined dish.
- Take remaining cheese and sprinkle on top of the egg-vegetable mixture. Put the dish in the oven and bake for no more than 20 mins. A light browning will occur on the tops and edges of the dish.
- Once the frittata is done baking, sprinkle a little more salt and pepper to taste and serve immediately.
Notes
- Covered and refrigerated the dish can keep for about 3 days.
- Get fancy and use your artistic side! This recipe lends itself well to alterations. I have added tomato slices to the top of the dish before baking. Other vegetables can be substituted like Swiss chard, arugula, green onions, etc. Have fun cooking!
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Above photo: Tomato smoothie by James Loew, Flickr Creative Commons
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