Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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Veggies

Peach Spinach Salad

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The nice thing about September is there are still a lot of summer fruit and veggies still available for purchase. So take advantage of the season and fill your plate with salads until it gets too cold to eat them.

Usually my go to is arugula for the fact that it tends to stay fresh longer in my fridge. I find that other leafy greens will go bad if I buy too big a batch. However, this week I was craving spinach and picked up some fresh leafy greens to make a veggie salad. I combined organic Jersey peaches that were nice and ripe. Peaches are a great addition to make your salad a little sweeter and give it some natural color enhancement.

I topped that salad with a simple dressing that features lime juice and and extra virgin cold pressed olive oil. The lime dressing makes this salad tasty and gives you a boost of vitamin C which is great to fend off the upcoming cold season.

Don’t like hemp seeds? Add another lean protein that satisfies you.

Try this recipe out tonight before the weather gets too cold for raw veggies.

Peach Spinach Salad
 
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Jeanette Kimszal:
Ingredients
  • 2 cups organic raw spinach
  • 1 organic peach, pitted, and chopped into pieces
  • 1 lime juiced
  • 1 zucchini peeled and made into zoodles (chopped if you don't have a spiralizer)
  • 1 tsp dill (fresh or dried)
  • 3 garlic cloves, peeled and diced
  • 2 tbsp hemp seeds (i like (I like Foods Alive)
  • 1 tbsp cold pressed extra virgin olive oil (I like California Olive Ranch)
Instructions
  1. In a large bowl put the spinach, zucchini, peaches, garlic, dill, and set aside
  2. In a smaller mixing bowl take the lime juice, olive oil, and mix well
  3. Top the salad with the dressing and toss until well coated
  4. Throw in the hemp seeds on top and serve
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Watermelon Beet Garlic Salad

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Disclaimer: Some of these links are affiliate links, that means when you purchase from these links I might receive a small commission at no extra cost to you. However, I only recommend products I love to use myself.

Having veggies chopped and prepped is helpful for a last minute meal idea. Today I had some leftover beets that I roasted the night before. I chopped the beets and threw them together with some other vegetables to make a quick salad in less than 30 minutes! I topped it off with some cut up watermelon for a cool and refreshing sweetness that will offset the spicy dressing featuring Wildtree Garlic Galore. If you want to add a little protein you can top it with beans, grilled chicken or hemp seeds to get some extra protein.

Watermelon Beet Garlic Salad
 
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Use your prepped veggies and make a satisfying summer salad for in a cinch
Jeanette Kimszal:
Recipe type: Lunch
Cuisine: American
Serves: 2
Ingredients
Instructions
  1. Take a medium sized mixing bowl
  2. Place the greens, beets, cucumbers, avocado in the bowl and set aside
  3. in a medium sized bowl mix the olive oil, vinegar, garlic galore until well blended
  4. Drizzle the dressing on top of the salad ingredients
  5. Toss the dressing until it evenly covers the salad
  6. Place the salad mixture into a medium bowl
  7. Top with the hemp seeds and serve
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Cucumber Garlic Avocado Salad

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Disclaimer: Some of these links are affiliate links, that means when you purchase from these links I might receive a small commission at no extra cost to you. However, I only recommend products I love to use myself.

With only a few weeks left of summer I am trying to get as many raw veggies in as possible before the weather turns cold and I’m no longer in a salad mood. This week I opted for a no lettuce salad and let it marinate in a dressing blended with Wildtree Garlic Galore until the flavors are bursting with garlic-y deliciousness.

Cucumber Garlic Avocado Salad
 
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Jeanette Kimszal:
Ingredients
  • 2 cucumbers peeled and chopped into pieces
  • 1 pint of cherry tomatoes cut in half
  • 1 onion diced
  • 1 cup shredded carrots
  • 1 cup low sodium cannellini beans drained and rinsed
  • 1 tbsp extra virgin olive oil (I like California Olive Ranch)
  • 3 tbsp apple cider vinegar (I like Bragg's Apple Cider Vinegar)
  • 2 tsp Wildtree Garlic Galore)
  • 1 half avocado pitted, peeled, and diced
Instructions
  1. In a sealable mixing bowl place the cannellini beans, cucumbers, cherry tomatoes, onion, avocado, and carrots
  2. In a smaller mixing bowl add the olive oil, apple cider vinegar, Garlic Galore, and mix well
  3. Top the salad with the dressing, seal the container and then shake
  4. Place in the fridge for 30 minutes and serve
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Bacon Wrapped Asparagus

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Disclaimer: Some of these links are affiliate links, that means when you sign up or purchase from these links I might receive a small commission at no extra cost to you. However, I only promote products and services I love!

While you may be thinking why is a nutritionist advocating to eat bacon? There is room for bacon in a healthy diet (in moderation).

Bacon does have some fat, but it also is a high quality protein source according to the USDA. The fat content is a mix of saturated and un-saturated fats. The downside of bacon is that it is high in sodium but if eaten in moderation it can be part of a healthy diet. However, if you suffer from high blood pressure you may want to avoid or limit your intake of bacon. You also want to make sure you are getting enough veggies on a daily basis (strive for 4 to 5 cups a day).

Don’t just settle for any type of bacon. Be sure your meat is organic and nitrate free. One brand I like is Butcher Box. This brand is free of horones, nitrates, and added sugar. The best part is that it is delivered straight to your door. It is like a CSA for your meat.

With this recipe I wanted to show you a creative way to get more veggies into your day. Asparagus alone to some may be not the most appealing but adding a little bacon to it can make those scared of veggies love the way they taste.

Bacon Wrapped Asparagus
 
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Jeanette Kimszal:
Ingredients
  • 1 lb asparagus rinsed, dried, and the ends cut off
  • 1 lb uncured nitrate no added sugar bacon ((I like bacon from Butcher Box)
  • Baking sheet
Instructions
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Take 1 piece of bacon and wrap the asparagus with it and place on the baking sheet
  3. Continue until all pieces of bacon are used
  4. Bake for 30-40 minutes until bacon is cooked through
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Berry Pork Breakfast Patties

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Berry Pork Breakfast Patties

Disclaimer: Some of these links are affiliate links, that means when you sign up or purchase from these links I might receive a small commission at no extra cost to you. However, I only promote products and services I love!

Most breakfast patty recipes will call for maple maple syrup but wanting to limit my added sugar intake I used berries instead for this recipe. The addition of raspberries gives the patties a sweetness with the benefit of added fiber. This breakfast pork patty also features the zesty arugula with shredded carrots and zucchini for an extra boost of nutrients. If you don’t eat pork you can substitute poultry in its place

Berry Pork Breakfast Patties
 
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Jeanette Kimszal:
Serves: 6
Ingredients
  • 1 lb ground pork (I like to use organic meats from Butcher Box)
  • 1 cup arugula
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 clove garlic diced
  • 1 tsp cinnamon
  • 1 cup raspberries
  • Parchment paper
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Take the ground pork and place in a large mixing bowl
  3. Add the arugula, zucchini, carrots, garlic, cinnamon, berries, and mix well
  4. Line a baking sheet with parchment paper
  5. Make some of the pork mixture and round into a patty the size of your palm and place on the baking sheet
  6. Continue until all the meat is used up
  7. Bake for 50-60 minutes until golden brown and cooked all the way through
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Avocado Arugula Beef Meatballs

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There is nothing better than adding an avocado to make a good dish a creamy and delicious one. It is a great substitute for cheese with it’s creamy goodness.

Avocado Arugula Beef Meatballs
 
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Ingredients
  • 2 cups arugula
  • 1 avocado smashed
  • 2 cups shredded carrots
  • 1 lb grass-fed beef
  • 1 onion diced
  • 2 cloves garlic
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit
  2. In a large bowl mix the meat, arugula, carrots, onion, and garlic mix well
  3. Take a spoonful of the mixture and roll into a ball about 12" inches in diameter and place on a baking sheet
  4. Bake for 25 minutes until golden brown and serve
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