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3 Recipe Trends to Try

Author: The Tipp Jar

August 12, 2016

3 Recipe Trends to Try

Author: The Tipp Jar

August 12, 2016

Eating healthy can be a challenge, especially when you’re used to eating out. Food from restaurants tends to be rich or heavy and it’s hard to tell what ingredients are actually in it. Because of this, many people are getting back to basics and eating in a cleaner, “old world” way. Meals highlighting foods like vegetables, fruits and meat are equally delicious and alluring as they are healthy. Diets like Paleo, Whole 30 and Ketogenic are popular and encourage more protein, fewer carbs and no processed or refined sugar and flour. Furthermore, those who eat in this way have reaped benefits such as more energy, better skin and, of course, the maintenance of a healthy weight.

Here are our 3 favorite healthy and delicious recipe trends to try and are based on a menu of whole, nutritious foods:

Breakfast – Yummy Yam Hash With Bacon

Hashes are a great way to incorporate tons of vegetables and easily prepare tasty breakfasts meals for the entire week! This recipe incorporates two of the latest food trends by making use of celery root and bacon. Bacon has been popular for years, but the use of celery root is taking the chef philosophy of preventing waste by leveraging the whole ingredient.

Ingredients

  • 6 to 7 pieces of bacon, diced
  • 1 large yam, peeled and cut into 1/2 inch cubes
  • 1 celery root, peeled and cut into 1/2 inch cubes
  • 1-2 tbsp avocado oil
  • 1/2 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • Sea salt
  • Freshly cracked black pepper
  • 1-2 tbsp fresh parsley, minced

Directions

  1. Get a large pot that allows your yam room to move. Fill the pot with water, add a pinch of salt, and bring to a boil. Add your yam cubes and boil for 15 minutes or until they are tender. Leave them slightly uncooked, as they will cook more when they are sautéed. Drain well and set aside.
  2. In a large pan, sauté the bacon pieces well. They should be crispy but not burnt.
  3. Add the onions to the same pan with the grease from the bacon left in for flavor. Sauté the onions for about 5 minutes until they’re soft.
  4. Add a little avocado oil to the pan and sauté the celery root along with the onions until all is soft.
  5. Add the yam cubes and garlic and sauté until the cubes are browned.
  6. Season to taste with salt and pepper, then add paprika and bacon.

 

Lunch – Grab and Go Tuna Salad Jars

Tuna salads have been around forever, but instead of the staple “tuna on rye” try making a tuna salad in a convenient mason jar. Not only does the packaging allow you to see every ingredient piled on top of one another in a beautiful, colorful stack but it can easily be thrown into your bag and ready to go! This recipe concept allows you to get creative! If tuna isn’t for you, try replacing it with chicken, steak or hardboiled egg—and as always, the vegetables and fruits you include are up to you.

Ingredients

  • 2 cans of tuna fish, drained and crumbled
  • 2-3 tbsp of Greek yogurt
  • Salt
  • Freshly cracked black pepper
  • 1/2 cup marinated beets
  • 1/4 cup Kalamata olives
  • 1 carrot, shredded
  • 1/4 red onion, thinly sliced
  • 1 cup sugar snap peas, chopped
  • 1 small apple, chopped
  • Several handfuls of spring mix salad
  • 1/2 cup roasted pumpkin seeds

Directions

  1. Start by mixing the tuna and Greek yogurt together in a large mixing bowl. Use your discretion here for consistency and taste. Once you have the right mix, split it evenly between 2 quart-sized mason jars.
  2. In layers, add the marinated beets and olives, the sugar snap peas, and the carrots. Top off each jar with a handful of salad greens, apple and roasted pumpkin seeds. Close the lids and refrigerate.
  3. When you’re ready to eat, you can put your tuna jar contents into a bowl and mix it up or eat it right out of the jar. Your salads will stay fresh in the fridge for up to 48 hours.

 

Dinner – Green Bean Garlic Stir-Fry

Next Meatless Monday, try a vegetarian take on a delicious stir-fry. You can always add any additional protein of your choice, but this recipe uniquely capitalizes on the use and benefits of coconut aminos. With it’s recent surge in popularity, coconut seems to be popping up everywhere via coconut water, flour and oil, so incorporating coconut in a seasoning sauce seems like a great exploration.

Ingredients

  • 1-2 tbsp coconut oil
  • 1 tbsp avocado
  • 8 oz green beans, trimmed and roughly chopped
  • 8 oz sliced mushrooms (white, brown or shiitake)
  • 1/2 medium yellow onion, sliced
  • 1 clove fresh garlic, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil
  • Sea salt
  • Freshly cracked black pepper
  • Sesame seeds for garnish, optional

Directions

  1. Heat coconut oil in a large skillet on high heat.
  2. When the oil is heated, add the green beans, mushrooms and onion, stirring often until the ingredients begin to soften (approximately 5 minutes). If the onion starts to brown, reduce the heat to medium-high.
  3. In a small bowl, whisk together the garlic, ginger, coconut aminos, avocado and sesame oil. Pour this mixture over the veggies in the skillet and cook for another minute or so until you can smell the garlic.
  4. Remove from the heat, add salt and pepper to taste.
  5. Garnish with sesame seeds.

 


Quick TIPP

“The five S’s of sports training are: stamina, speed, strength, skill and spirit; but the greatest of these is spirit.” – Ken Doherty


 

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Munch on carrots! Carrots are a valuable source of vitamin A. Not only are these veggies delicious, they can help improve vision and maintain healthy eyes.

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