Memorial Day is coming up and with it, the calorie-filled cookouts that have come to define the holiday. From hot dogs to potato salad, it’s tough to stick to your diet with temptation lurking on every picnic table.
With the help of Dr. Weil’s True Food cookbooks, we’re providing you with a few healthy alternatives for your long, relaxing weekend.
French Bean Salad
1 pound fingerling potatoes, cubed
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped basil
1/3 cup vegetarian Caesar dressing
1. Preheat the oven to 400° Line a baking sheet with aluminum foil.
2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
3. Bring a saucepan of salted water to the boil. Add the green beans and cook for 4 to 5 minutes. Rinse under cold water through a strainer. Set aside.
4. In a large bowl combine all ingredients and toss to coat evenly with the Vegetarian Caesar Dressing. Adjust seasonings with salt and pepper. Let marinate 15 minutes before serving. Transfer to a serving dish and serve.
1 pound beets
2 cups red quinoa
1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1⁄2 teaspoon salt
pinch of red pepper flakes
1⁄3 cup chopped fresh Italian parsley
1⁄4 cup chopped fresh mint
3 scallions, chopped
2 ounces arugula
1⁄2 pomegranate, seeds removed and reserved
1⁄4 cup chopped Marcona almonds
1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil.
Pierce the beets in a few places with a fork. Bake for 45 minutes to one hour, until tender and easily pierced with a knife.
2. Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins or your hands will be pink for days. Cut into cubes and set aside.
3. Meanwhile, bring four cups salted water to a boil. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
4. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
5. Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.