Happy Australia Day weekend! All of us at Active One would like to wish everyone a fun filled safe long weekend. With the increased heat remember to keep hydrated and if you are in the sun don’t forget to slip, slop, slap. If you are looking for a healthy Australian lunch option for the weekend barbie try this garlic prawns recipe. This delicious salad along with a game of backyard cricket will make for a […]
Garden Vegetable Soup Ingredients 2⁄3 cup sliced carrot 1⁄2 cup diced onion 2 cloves garlic, minced 3 cups fat free broth (beef, chicken or vegetable) 1 1⁄2 cups diced green cabbage 1⁄2 cup green beans 1 tablespoon tomato paste 1⁄2 teaspoon dried basil 1⁄4 teaspoon dried oregano 1⁄4 teaspoon salt 1⁄2 cup diced zucchini Directions Spray a large saucepan with non-stick cooking spray. Saute the carrot, onion and garlic over low heat until softened, about […]
Ingredients 4 cups rotini pasta (tricolor or regular) 1 avocado, diced 1 large tomatoes, diced 1⁄4 cup white cheddar cheese, in small cubes 1 red pepper, cubed 1 yellow pepper, cubed 2 tablespoons olive oil salt and pepper 1 tablespoon dill, dried, to taste or 3 fresh basil leaves, chopped 1⁄4 teaspoon dried chili Directions Cook pasta. Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand. Peel and dice avocado (scoop […]
Ingredients 1 1/2 pounds broccoli 4 1/2 tablespoons olive oil 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon crushed red pepper 1 1/2 teaspoons vinegar 3/4 cup water Directions Peel and slice thick stems from broccoli; separate florets. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes. […]
Ingredients 2 pounds asparagus, trimmed 2 tablespoons olive oil 4 garlic cloves, thinly sliced Coarse salt and ground pepper Directions Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.
Ingredients 2 pints grape tomatoes, halved 1 teaspoon olive oil 1/2 teaspoon crushed dried rosemary Coarse salt and ground pepper 1/4 cup coarsely chopped fresh chives Instructions Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.
Ingredients 1 lemon Salt 1 pound trimmed green beans 1 1/2 tablespoons olive oil Directions Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. In a saucepan of boiling salted water, cook green beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Ingredients 1 pound bok choy 1 pound broccoli 2 tablespoons vegetable oil, such as safflower 1 garlic clove, chopped 1 tablespoon finely grated fresh ginger 1 to 2 tablespoons soy sauce Directions Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer […]
