NutriHealth MA

07/25/2025

Carne Asada

1 ½ lbs flank steak
⅓ cup olive oil
3 limes, juiced (about 6 tablespoons juice)
4 garlic cloves, minced
½ cup fresh cilantro, chopped
1 teaspoon cumin powder
½ teaspoon chili powder
Himalayan sea salt and pepper, to taste

1. Whisk all of the oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper together in a bowl.

2. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1 to 4 hours. Alternatively, you could marinate in a plastic bag.

3. Heat a grill on medium-high heat. Add the carne asada and cook for 5 to 7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes.

4. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you'd like.

*Reference your nutrition guide for serving sizes*

07/24/2025

07/24/2025

Flakey Salmon Salad

For the Salmon:
1 ¼ pounds salmon filet
½ tablespoon olive oil
1 teaspoon smoked paprika
Himalayan sea salt and freshly ground black pepper, to taste

For the Dressing:
½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
3-4 tbsps Dijon mustard
1 garlic clove, minced
Himalayan sea salt and freshly ground black pepper, to taste

For the Salad:
½ small red onion, finely diced
3 large radishes, grated
2 stalks celery, small diced
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives

1. Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with olive oil and season with smoked paprika, salt, and pepper.

2. Bake and flake the salmon. Bake the salmon for 16 to 18 minutes (depending on size and thickness), or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 5 to 10 minutes in the fridge.

3. Dice the vegetables. Top the flaked salmon with the onion, radish, celery, dill, and chives.

4. Make the dressing. In a separate small bowl make the dressing. Stir together the lemon zest and juice, mustard, garlic, salt, and pepper.

5. Stir it all together. Pour the dressing on top of the salad, and gently stir to combine.

6. Serve the salmon salad chilled straight out of the bowl or on butter lettuce leaves.

*Reference your nutrition guide for serving sizes*

07/23/2025

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07/23/2025

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07/23/2025

Dijon Baked Salmon

1 ½ pounds salmon, King, Sockeye or Coho salmon
¼ cup fresh parsley, finely chopped
¼ cup Dijon mustard
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely chopped
Himalayan sea salt and pepper, to taste

1. Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, garlic, salt, and pepper in a small bowl.

2. Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.

3. Bake the salmon for 18 to 20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

*Reference your nutrition guide for serving sizes*

07/22/2025

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07/22/2025

Greek Chicken Kabobs

Marinade:
¼ cup olive oil
2 tablespoons apple cider vinegar
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon Himalayan sea salt
¼ teaspoon black pepper

Chicken Kabobs:
1 ½ pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 ½-inch pieces.
1 red bell pepper, seeded, cut into 1 ½-Inch pieces
1 yellow bell pepper, seeded, cut into 1 ½-inch pieces
1 red onion, cut into 1 ½-inch chunks
1 zucchini, sliced

1. Make the marinade. In a bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

2. Marinate the chicken. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

3. Thread skewers. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.

4. Grill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes. Serve with lemon wedges.

*Reference your nutrition guide for serving sizes*

07/21/2025

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07/21/2025

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07/21/2025

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07/20/2025

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