National Nutrition Month

Today we’re celebrating National Nutrition Month! I’ll be sharing 3 nutritional recipes for breakfast, lunch, and dinner. Don’t worry, they’re mega scrumptious too!

We all know I have a mega sweet tooth so when choosing what nutritional breakfast recipe to share with you guys it was extremely hard! I’ve found one that is vegetarian and gluten-free plus it’s low-calorie and low sodium but high on fiber!

Apple Oatmeal

This recipe from EatingWell Magazine definitely caught my attention! I’m not a big fan of oatmeal but after tasting this I have to say I’ve become a fan. With this recipe, you’re getting the right amount of whole grains and some serving of fruit. This recipe is meant to feed a household of 4.

Ingredients needed:

4 crisp apples

1 cup of steel-cut oats

4 cups of water

3 tablespoons of pack brown sugar (divided)

½ teaspoon of ground cinnamon

¼ teaspoon of salt

½ cup of nonfat plain Greek yogurt

Kelapo Ghee Non-Stick Cooking Spray

You’ll want to start by shredding 2 apples while still leaving the center of the apple behind. Heat a large saucepan over medium heat and spray with the Kelapo Ghee spray on top. Now add in the oats and cook them while stirring for about 2 minutes or until they’re lightly toasted. Now, you’ll want to add in the water and shredded apples into the pan. Bring everything to a boil and then reduce the heat to low or where you can maintain the heat simmering. You’ll want to continue this for about 10 minutes all the while stirring frequently. Gather the remaining two apples and chop them. Once the oats have finished cooking add in the 2 chopped apples, two tablespoons of brown sugar, cinnamon and salt, then continue to stir. Continue to cook while stirring occasionally for about 15 to 20 minutes, or until the apples are tender and the oatmeal has become thick. Last but not least, grab 4 bowls and divide the oatmeal. Top each plate with 2 tablespoons of yogurt and ¾ teaspoon of brown sugar. Breakfast is now served!

Honey-lime Chicken and Avocado Salad

Just the name is enough to have my mouth watering! This dish is perfect for lunch. Light enough where it won’t weigh you down for the rest of the afternoon but delicious enough where you don’t feel like you’re eating just a salad.

Ingredients needed:

4 boneless chicken thighs

1 head of romaine lettuce (chopped)

½ cup of cherry tomatoes (halved)

½ red onion (thinly sliced)

2 avocados (chopped)

Chicken Marinade

1 tablespoon of Kelapo Ghee (melted)

1 teaspoon of salt

2 cloves of garlic (minced)

1 jalapeño pepper (minced)

½ teaspoon of chili powder

1 tablespoon of honey

4 tablespoons of lime juice


4 tablespoons of olive oil

2 tablespoons of honey

1 teaspoon of salt

½ teaspoon of pepper

4 tablespoons of lime juice

In a bowl, combine all the ingredients to make the chicken marinade and thoroughly stir. Then add in the chicken thighs and marinate them for at least one hour. In a cast-iron skillet, cook the chicken thighs on high heat until there is a sear on the surface of each chicken thigh, and the inside is no longer pink. That’ll be about 4 to 5 minutes on each side. Once they’re cooked, set them aside. Now, chop up your lettuce, tomatoes, onions, and avocado and place them together inside of a salad bowl. Slice up the chicken thighs and add them on top of all the chopped veggies. To make the dressing, add all of the ingredients in a small bowl and mix well. Next, drizzle the dressing over the salad and then toss the salad. Lunch is now ready!

One-pan Salmon And Veggies

Now, this is what I call a delicious and nutritional meal! This recipe is quick and easy so you’ll have no problem getting it prepared when you get home from work. Now, for the oil to drizzle over the veggies, I used Kelapo Ghee but you can use canola or olive oil as well.

Ingredients needed:

1 yellow squash (thinly sliced)

½ red onion (diced)

1 red bell pepper (diced)

½ lb of asparagus spears (chopped)

2 salmon fillets

Kelapo Ghee (melted)

Honey Ginger Sauce

2 tablespoons of honey

1 tablespoon of low sodium soy sauce

1 tablespoon of fresh ginger (minced)

Salt (to taste)

Black pepper (to taste)

Start by preheating your oven to 425 degrees and cutting up all your veggies. Once that’s done, grab a small bowl so you can make the honey ginger sauce for the salmon. Add in all your sauce ingredients and stir until well-combined. Next, on a parchment-lined baking sheet, arrange the squash, red onion, bell pepper, asparagus and salmon fillets in rows in an even layer. Drizzle the oil of your choosing over your veggies. I melted the Kelapo Ghee and drizzled that over them and then added salt and pepper to taste. Pour the honey sauce over the two salmon fillets and then toss in the oven. You’ll want to bake it for 15 to 18 minutes or until the salmon is cooked and the veggies have softened. Plate everything nice and pretty and then enjoy dinner!

If you have any recipe ideas for National Nutrition Month leave them in the comments below! 

Peace, love and Kelapo ♥


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