Easy Gourmet Dishes

Light, healthy, and irresistible gourmet meals that are quick and easy to make and won’t weigh you down. 

You don’t need to sacrifice taste to eat healthy. Upgrade your plate in 30 minutes or less with one of these delicious meals rich in protein, good-for-you carbs and fats, fresh veggies, and fruit. Made with natural, whole, every-day ingredients, these healthy dishes created by chef Haley Allen will satisfy your craving for gourmet while keeping your physique in check. Bon appetite!

SHRIMP CEVICHE LETTUCE WRAPS

SERVES 4 | PREP 15 MIN | TOTAL 30 MIN

Shrimp Ceviche on a plateSALAD:

  • 2 cups raw shrimp (authentic version) or cooked shrimp (quick version)
  • 1 red pepper, diced
  • 1 Royal Gala apple, diced
  • 1 mango, diced
  • ½ cucumber, diced
  • 1 avocado, diced
  • ¼ cup red onion, diced
  • 1 tsp paprika
  • ½ -1 jalapeño, minced
  • 1 head iceberg lettuce
  • 2 stalks green onion, sliced

MARINADE:

  • Juice of 2 freshly squeezed limes
  • ½ tbsp freshly squeezed lemon juice
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • ½ tsp cayenne pepper (optional)

DIRECTIONS:

1. Mix together all marinade ingredients. For the quick method, allow cooked shrimp (tails removed and diced) to soak in marinade while prepping other ingredients. 

2. For the authentic method, soak raw shrimp (peeled and diced) in marinade for three hours, refrigerated. Prepare the other ingredients as directed when shrimp has about 15 minutes left to marinade.

3. Mix all ingredients together in a big bowl to ensure the marinade covers everything with an even spread of ingredients. 

4. Cut the head of lettuce in half vertically (so the root is halved) and separate natural chunks of lettuce into individual bowls. 

5. Fill each one with equal amounts of the ceviche mix, and then garnish with green onion as desired.


GRILLED SALMON WITH LEMON DILL SAUCE

SERVES 4 | PREP 15 MIN | TOTAL 30 MIN

Lemon Dill Salmon on a plateSALAD: 

  • 4 4-5oz salmon filets

SALMON SAUCE:

  • 1 cup low fat cream cheese
  • 1/4 cup unsweetened almond milk
  • 2 tbsp of buckwheat honey, beaten until smooth
  • 2 tbsp lemon zest
  • 1/2 cup fresh dill (stem removed)
  • Pinch of freshly ground black pepper
  • Pinch of sea salt
  • 2 tbsp freshly squeezed lemon juice

SALAD:

  • 6 cups baby greens
  • 2 cups Brussels sprouts, cut lengthwise, very finely
  • 1 cup red grapes, halved
  • ½ cup raw walnut halves
  • ¼ cup sultana raisins
  • ¼ cup goat cheese, crumbled
  • ¼ cup raw pepitas (pumpkin seeds)

VINAIGRETTE:

  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp freshly squeezed lemon juice
  • Pinch of sea salt
  • Pinch of freshly ground pepper

DIRECTIONS:

1. Preheat grill on high heat. While the grill is heating up, mix salmon sauce ingredients. Divide and set half the sauce aside.

2. Place salmon filets on tinfoil and cover with half the sauce, then close foil. Place salmon on grill, reduce heat to medium and  cook for 10 minutes or until fish flakes easily  with a fork.

3. Prepare salad and place in fridge. Combine vinaigrette ingredients and set aside.

4. When salmon is about 75 percent cooked, add 2 tbsp lemon juice to remaining salmon sauce and heat in a small saucepan for a few minutes.

5. Plate the cooked salmon filets and drizzle a small amount of sauce on each. Garnish with fresh dill and lemon medallion and/or zest and a little freshly ground pepper

6. Mix vinaigrette into salad, and plate with the salmon. Serve.


CHICKEN QUINOA SALAD

SERVES 4 | PREP 15 MIN | TOTAL 30 MIN

Chicken Quinoa Salad on a plateINGREDIENTS:  

  • 1 cup quinoa, rinsed well under cold water
  • 2 cups low-sodium chicken broth
  • 4 chicken breasts, boneless, skinless, cut into equal-sized chunks
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 2 large carrots, peeled and cut into medallions
  • 1 zucchini, grated
  • 15 stalks asparagus, steamed and cut into three pieces
  • 1 large onion, diced
  • 1 tbsp olive oil
  • 3 medium sized cloves of garlic, minced
  • 2 tbsp fresh sage, chiffonade
  • 8 cups spinach

DRESSING:

  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 ½ tsp grainy Dijon mustard
  • 2 tsp raw honey
  • 2 tsp freshly squeezed lemon juice
  • Pinch of sea salt
  • Pinch of freshly ground black pepper

DIRECTIONS:

1. Combine all dressing ingredients in a small bowl, and whisk or a fork. Set aside.

2. Cook quinoa as directed, using chicken broth instead of water. While quinoa is cooking, heat olive oil in a frying pan on medium-high heat and sauté chicken.

3. In another pan, heat remaining olive oil on medium-high heat and sauté onions and carrots. Once onions begin to brown, add peppers and garlic. Then, reduce to medium heat and add sage, zucchini, and asparagus to pan, and cook until slightly tender.

4. Stir 2 cups of spinach in to the cooked quinoa and cover with lid to wilt the spinach. In a large bowl, toss remaining spinach in ¾ of the dressing. Divide salad between four plates.

5. Combine vegetables, chicken, quinoa, and remaining dressing in another large bowl and toss. Serve warm or cold. If serving warm, do not place quinoa on top of spinach salad; instead place beside the spinach to avoid wilting the salad.


BROCCOLI APPLE SOUP

SERVES 4 | PREP 10 MIN | TOTAL 15 MIN

Brocolli Apple Soup in a bowlINGREDIENTS:  

  • 4 cups broccoli
  • 2 granny smith apples, cored
  • 2 cups spinach
  • ¾ cup unsweetened almond milk
  • 2 tsp freshly squeezed lemon juice
  • Broccoli water, as required
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup nonfat Greek yogurt

DIRECTIONS:

1. Lightly steam broccoli being careful not to overcook, and reserve left over water.

2. Add all ingredients, except for yogurt and broccoli water, into your food processor and blend until smooth. If soup is too thick, add a little broccoli water until you achieve the desired consistency.

3. Blending will have cooled the soup down, so reheat in the pot used to steam the broccoli or serve cold. Garnish with Greek yogurt. Serve.

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