Healthy Veggies Recipes (3 Ways) – Made by Chef Robert Irvine’s

Chef Robert Irvine’s healthy recipes are a great way to get your family eating more veggies. These three recipes will help you make the most of every vegetable in your kitchen.

Chef Robert Irvine’s Healthy Veggies Recipes are great for those who want to be healthy, but don’t have the time or energy to cook. These recipes are easy and quick to make so you can enjoy them at home without having to spend hours in the kitchen.

Ingredients

1- Broccoli Slaw with Orange

Broccoli is a real nutritional powerhouse due to its high antioxidant and fiber content. With bright green broccoli as its foundation, this salad boosts protein with an egg, adds sweetness with grapes, and adds crunch with sunflower seeds.

• 4 oz. broccoli
• 1 ounce. red grapes
• 1 hard-boiled egg
• 1/2 orange, orange juice
• 1 tbsp olive oil
• 1 tbsp rice wine vinegar
• 1 tablespoon sunflower seeds
• season with salt to taste
• to taste black pepper

Nutritional Information

• 1 serving of each side
• 1 serving (about)
• 314 calories
• 23 g fat
• Carbohydrates: 20 g
• 12 g protein

2- Carrot Salad with Pesto

The highlight of this pesto meal is the colorful carrots! Feel free to experiment with the pesto while making it. If you don’t have Marcona almonds on hand, use any other nut. If your nuts aren’t fully mixed, don’t worry. The additional crunch contrasts well with the delicate carrots.

• 2 carrots
• 1 tablespoon Marcona almonds (or nut of choice)
• 1 oz. cilantro
• 1 tbsp grapeseed oil
• season with salt to taste
• to taste black pepper

Nutritional Information

• 1 serving of each side
• 1 serving (about)
• 219 calories
• 18 g fat
• Carbohydrates: 14 g
• 3 g protein

3- Beet Salad with Cream

Oven-roasted beets are a wonderful foundation for this salad because of their earthiness. They’re hearty and take on a lovely purple color when plated, in addition to being a great dose of potassium. It’s a meal you’re guaranteed to love, thanks to the orange essential oils and the acidic flavor of the sour cream.

Marinade:

• Beet, 1
• 1/4 cup sour cream
• 1 orange (with juice and zest)
• 1 teaspoon poppy seeds
• to taste black pepper

Nutritional Information

• 1 serving of each side
• 1 serving (about)
• 212 calories
• 14 g fat
• Carbohydrates: 20 g
• 4 g protein

Instructions

1- Broccoli Slaw with Orange

1. Separate the florets from the stalks of broccoli.
2. Blanch the florets for two minutes in boiling, salted water. In cold water, refresh.
3. Combine the cut grapes, shredded egg yolk, and grated egg whites in a mixing bowl. Toss in the seeds.
4. Combine the olive oil and rice wine vinegar in a mixing bowl. To make the dressing’s base, mix together all of the ingredients using a whisk. Season with salt and pepper before squeezing in the orange juice.
5. Toss the salad with the dressing. Serve on a plate.

2- Carrot Salad with Pesto

1. Fresh carrots should be peeled and sliced into bite-sized pieces.
2. Blanch for two minutes in salted boiling water. In cold water, refresh.
3. In a blender, combine Marcona almonds, cilantro, grape seed oil, salt, and pepper. Blend.
4. Toss the carrots with the dressing.

3- Beet Salad with Cream

1. Fresh beets should be roasted. Place the dice in a bowl.
2. In a mixing dish, combine the sour cream and the mayonnaise. Orange juice and zest (freshly squeezed) (make sure not to grate the bitter, white pith).
3. Toss in few poppy seeds to your salad dressing.
4. Dress the beets with the dressing. Mix until a lovely blush hue is obtained.
5. As a garnish, scatter orange segments and cilantro on top. Season with salt and pepper to taste.

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Alma Bax

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