Avocado Shake


Preparation:
1. Bring 3 quarts water to a boil and add farro. Cook for 10-15 minutes, or until tender, then drain and set aside.
2. While farro is cooking add olive oil, garlic, onion, and pepper to saute pan on medium heat and saute for 2-3 minutes. Next add artichokes and continue to saute for 5 minutes stirring frequently. Then add broccoli, asparagus, and sun-dried tomatoes. Continue cooking for 5-10 minutes, or until all vegetables are tender.
3. Once vegetables are cooked add farro and parsley to pan and mix well on medium heat for 1-2 minutes.
Can be served hot or as cold salad.

Ingredients: (Serves 4)

1 pound asparagus spears, ends trimmed 
2 teaspoons extra virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced, fresh garlic
2 tablespoons balsamic vinegar
2 tablespoons olive oil
season with sea salt and pepper


 

Ingredients: (Serves 4)

12 organic eggs                                    8-10 asparagus spears chopped         

1 cup broccoli chopped small              

1 cup coarsely chopped baby spinach      1 red bell pepper chopped                      1 medium red onions diced small              4 tbsps olive oil                                      3/4 cup grape tomatoes halved                sea salt, fresh pepper, and garlic powder  



 

Vegetable Frittata

Ingredients: (Serves 4)
1 cup farro

1 cup chopped asparagus
1/2 chopped red bell pepper
2 tbsp fresh chopped parsley
3 cloves minced garlic
1/2 cup chopped sun-dried tomatoes
8oz frozen artichokes, thawed
1 cup fresh broccoli chopped 
1/2 diced onion
2 tbsp olive oil

 

Asparagus with balsamic tomatoes


Preparation:
Combine all ingredients in a bowl. Season with salt, pepper, and garlic powder. Add olive oil and apple cider vinegar and toss until well combined.

Farro with sauteed Vegetables


Preparation:
1. Broil asparagus on high for 3-5 minutes until crisp and tender. Remove from oven.
2. Heat skillet on medium heat 1 minute. Add olive oil and heat on medium heat 1 minute.
3. Add tomatoes and garlic; cook 3 minutes. Stir in vinegar; cook 3 minutes. Add salt.
4. Arrange asparagus on platter; top with tomato mixture. Sprinkle with pepper if desired.



Ingredients: (Serves 1)

1/2 frozen banana (freeze in chunks)

1/2 small-medium ripe avocado
1 cup of baby spinach
1/3 cup walnuts
1/2 tsp locally grown honey
1 cup almond milk

 

Ingredients: (Serves 1)
1/2 can chickpea, drained and rinsed
1/4 cup tomatoes diced
1/4 cup diced cucumbers
1/2 diced red bell pepper
1 celery stalk, diced
1/4 cup diced red onion
1/2 avocado diced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
season with sea salt, fresh pepper, and garlic powder





Chickpea and Avocado Salad


Preparation:
Combine all ingredients into a blender and blend until well combined. Can add ice if too thick, or not chilled to your liking.

JackieKleinNutrition

Jackie Klein Nutrition


Preparation:
1. Preheat oven 350°
2. In a large mixing bowl add 12 eggs and season with sea salt and pepper. Beat until mixed, then set aside.
3. In an oven safe cast iron, or saute pan add 2 tbsp olive oil on medium to high heat. Coat the entire pan including sides with oil.
4. Add broccoli, asparagus, and red onion to pan and saute for 5 minutes.
5. Next add spinach and season with sea salt, pepper, and garlic powder. Continue to cook for 5 minutes.
6. Add remaining 2 tbsp olive oil to pan, stir and coat sides. Pour in egg mixture, add tomatoes, and lower to a medium heat. Allow to cook until sides are formed about 10 minutes.
7. Transfer pan to the oven and bake for 15-20 minutes. Can be served hot or cold.

Spring RECIPES

With in season vegetables

Jackie Klein Nutrition
186 Fairfield RoadFairfield , NJ07004US
Phone: 973-439-9355 Website: http://www.jackiekleinnutrition.com/