Week 6: Nourish Your Week - Tasty and Light Menu

APPETIZER / SIDE
Smoked Salmon on Cucumber Slices with Dill Cream

INGREDIENTS (serves 4)
1 cucumber, sliced
4 oz smoked salmon, cut into small pieces
¼ cup Greek yogurt
1 tbsp fresh dill, chopped
1 tsp lemon juice

INGREDIENTS (serves 8-10)
2 cucumbers, sliced
8 oz smoked salmon, cut into small pieces
½ cup Greek yogurt
2 tbsp fresh dill, chopped
2 tsp lemon juice

DIRECTIONS

1. Mix Greek yogurt, dill, and lemon juice in a bowl.

2. Top each cucumber slice with a small dollop of dill cream and a piece of smoked salmon.

MAIN COURSE
Egg and Spinach Frittata with Mushrooms and Herbs

INGREDIENTS (serves 4)
6 eggs
1 cup spinach, chopped
½ cup mushrooms, sliced
1 tbsp fresh herbs (e.g., chives or parsley), chopped
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
12 eggs
2 cups spinach, chopped
1 cup mushrooms, sliced
2 tbsp fresh herbs (e.g., chives or parsley), chopped
Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 375°F (190°C).

2. In a bowl, whisk eggs with salt, pepper, and herbs.

3. Sauté mushrooms and spinach in a skillet, then pour in egg mixture.

4. Transfer skillet to the oven and bake for 15-20 minutes, until set.

DESSERT
Cranberry Orange Sorbet

INGREDIENTS (serves 4)
1 cup fresh cranberries
¼ cup orange juice
1 tbsp honey

INGREDIENTS (serves 8-10)
2 cups fresh cranberries
½ cup orange juice
2 tbsp honey

DIRECTIONS

1. Blend ingredients until smooth.

2. Freeze for 1-2 hours, stirring occasionally.

COCKTAIL / MOCKTAIL
Clementine Mimosa

INGREDIENTS (serves 4)
½ cup fresh clementine juice
½ bottle of Champagne (optional) or 2 cups sparkling water
Clementine slices for garnish

INGREDIENTS (serves 8-10)
1 cup fresh clementine juice
1 bottle Champagne (optional) or 4 cups sparkling water
Clementine slices for garnish

DIRECTIONS

1. Pour clementine juice into a glass and top with champagne (optional) or sparkling water.

2. Garnish with a clementine slice.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE
Avocado and Roasted Red Pepper Toasts

INGREDIENTS (serves 4)
4 slices whole-grain bread, toasted
1 avocado, mashed
½ cup roasted red peppers, sliced
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
8 slices whole-grain bread, toasted
2 avocados, mashed
1 cup roasted red peppers, sliced
Salt and pepper, to taste

DIRECTIONS
Spread avocado on each toast, top with roasted red pepper slices, and season with salt and pepper.

MAIN COURSE
Vegetable Frittata with Sweet Potatoes and Spinach

INGREDIENTS (serves 4)
6 eggs
1 medium sweet potato, diced
1 cup spinach, chopped
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
12 eggs
2 medium sweet potatos, diced
2 cups spinach, chopped
Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 400°F 375°F (190°C).

2. Sauté sweet potato until tender, add spinach, and cook until wilted.

3. Pour beaten eggs over veggies, season, and cook on the stovetop for 5 minutes, then finish in the oven for 10 minutes.

DESSERT
Chia Pudding with Raspberry Coulis

INGREDIENTS (serves 4)
½ cup chia seeds
2 cups almond milk
¼ cup raspberries
1 tbsp honey

INGREDIENTS (serves 8-10)
1 cup chia seeds
4 cups almond milk
½ cup raspberries
2 tbsp honey

DIRECTIONS

1. Mix chia seeds with almond milk and refrigerate overnight. 

2. Puree raspberries with honey for coulis and serve over pudding. 

MOCKTAIL
Clementine Mint Cooler

MOCKTAIL INGREDIENTS (serves 4)
1 cup fresh clementine juice
1 tbsp fresh mint, chopped
2 cups sparkling water

MOCKTAIL INGREDIENTS (serves 8-10)
2 cups fresh clementine juice
2 tbsp fresh mint, chopped
4 cups sparkling water

MOCKTAIL DIRECTIONS
Mix clementine juice and mint, then add sparkling water. Garnish with mint leaves.