• Zucchini Pasta with Salmon

    7/2/2014 7:25:00 PM | www.itrim.com

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    2 zucchinis
    8 ounces of smoked salmon 1 yellow onion
    1 tbsp of olive oil
    1 lemon
    Freshly ground black pepper
    1⁄2 cup of sour cream
    4 ounces of sugar snap peas
    Dill for garnish
    Lettuce (optional)


    1. Shred the zucchini with a peeler; don’t use the cores.

    2. Slice the salmon. Peel and chop the onion finely. Heat olive oil in a pan and soften the onion but don’t let it brown. Add the salmon and fry for 30 seconds. Press lemon juice on top and add black pepper. Add sour cream and sugar snap peas. Let simmer for a couple of minutes.

    3. Put the sauce on top of the zucchini so that it softens. You can also put the zucchini strips in a strainer and immerse in boiling lightly-salted water for 10–15 seconds and then let them drain before you add the sauce.

    4. Garnish with dill and serve immediately.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition, Recipes: Itrim employees and members and Mia Gahne, recipe edits and styling: Mia Gahne.

  • Chickpea Veggie Sandwich Spread

    5/31/2014 1:10:00 AM | www.allrecipes.com


    1 (19 oz.) cans  garbanzo beans (also called chickpeas), drained and rinsed
    1 stalk celery, diced
    2 green onions, chopped (or ½ small white onion)
    1 tbsp. mayonnaise or vegan mayonnaise
    Juice of about one lemon
    1 tsp. dried dill weed
    Salt, pepper and garlic powder, to taste


    Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice and dill. Add salt, pepper and garlic powder to taste.  Serve on whole wheat crackers or bread.

  • Mango Salsa

    5/1/2014 5:24:00 PM | www.simplyrecipes.com

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    1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
    1/2 medium red onion, finely chopped
    1 jalapeño chile, minced with seeds removed
    1 small cucumber, peeled and diced (about 1 cup)
    3 tbsp fresh cilantro leaves, chopped
    3 tbsp fresh lime juice
    Salt and pepper to taste
    Optional: Add diced red bell pepper and jicama.


    Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa is a little too hot or acidic for your taste temper it by adding some diced avocado.

  • Strawberry Spinach Salad

    4/2/2014 2:44:00 AM | yummly.com

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    Makes 4 servings. Total Time: 15 minutes.


    For the Salad:
    10 ozs baby spinach (fresh)
    3/4 red onion (small, thinly sliced)
    1 cucumber (medium, seeded and sliced, you can peel it first if you want)
    1 pint strawberries (sliced)
    1 cup sliced almonds
    1 vinaigrette (recipe Lemon Poppy Seed)
    1/2 lb chicken breasts (grilled, sliced or diced, optional)
    Your favorite low-fat balsamic vinaigrette dressing


    Combine ingredients and toss with your favorite low-fat balsamic dressing, tossed or on the side.

    Nutritional Info Per Serving:
    300 calories; 13g fat (1.5g sat); 35mg cholesterol; 27g carbohydrates;
    22g protein; 8g fiber; 200mg sodium; 1070mg potassium. Nutrition Bonus: Vitamin A 140%, Vitamin C 130%, Calcium 20%, Iron 20%.

  • Mini Shepherd’s Pies

    3/4/2014 9:47:00 PM | www.eatingwell.com

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    Makes 4 servings. Active Time: 30 minutes. Total Time: 40 minutes.


    2 teaspoons extra-virgin olive oil
    1/2 cup chopped onion
    12 ounces 93%-lean ground beef
    2 tablespoons all-purpose flour
    1 tablespoon tomato paste
    1 cup reduced-sodium beef broth
    6 ounces baby spinach, chopped
    3/4 teaspoon salt, divided
    1/2 teaspoon garlic powder, divided
    2 12-ounce packages frozen winter squash puree, thawed
    1/3 cup finely shredded Parmesan cheese


    1. Position rack in upper third of oven; preheat broiler.

    2. Heat oil in a large skillet over medium-high heat. Add onion and cook until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste and cook until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

    3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.

    4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

    Nutritional Info Per Serving:
    310 calories; 13 g fat ( 5 g sat...Read More

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