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Food Corner

Where you can find healthy cooking ideas......

Winter Citrus and Greens Salad

Sept 15, 2016


3 tablespoons canola oil

1/2 teaspoon grated orange peel

2 tablespoons fresh orange juice

1 tablespoon rice vinegar

2 teaspoons honey

1/4 teaspoon salt

2 bags (5 oz each) mixed spring greens

2 red grapefruit, peeled, sectioned

2 navel oranges, peeled, sectioned

1 bag (4 oz) glazed almonds with cranberries, honey and sea salt


1 In small bowl, stir together oil, orange peel, orange juice, vinegar, honey and salt with whisk.

2 On large platter or in individual salad bowls, arrange greens, grapefruit and oranges. Sprinkle almond mixture. Drizzle with dressing or serve dressing on the side.

Salmon Cakes

Sept 14, 2016

1 cup bread crumbs fresh

1/4 cup chopped green onions

¼ cup chopped bell peppers

¼ cup chopped tomatoes

2 teaspoons minced fresh dill weed

2 tablespoon hummus

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

¼ teaspoon old bay seasoning

1/4 teaspoon ground black pepper

2-3 medium salmon fillets grilled or broiled

In a large mixing bowl, place 1/2 cups bread crumbs and the rest of the ingredients .Add salmon and mix with hands, breaking up salmon into small pieces. Mix well.

Now form the mixture into small patties. And roll the patties into the ½ cup unused bread crumbs so that it forms a crust around the patties.

In a large skillet, add 2 table spoons olive oil. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more oil if necessary, and fry about 3 minutes on other side.

Quinoa with vegies and chickpeas

Sept 15, 2016

Serves 4 to 6

1 tablespoon extra-virgin olive oil

3 1/2 cups water

1 teaspoons fine-grain sea salt, plus more to sprinkle on top

2 cups quinoa, well-rinsed and drained

1 cup frozen corn

1 cup green peas

1 lemon

1 15-ounce can chickpeas, drained and rinsed 2 spring onions ½ cup chopped parsley


In a medium saucepan, heat the olive oil and water over medium heat until it comes to a boil. Salt the water well, add the quinoa and stir. Bring back to a boil, then turn down the heat to low and simmer, covered add corn , peas and garbanzo beans to the quinoa mixture after 10 minutes and then let it cook until the quinoa absorbs the water, about 20 minutes. Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa to fully absorb the water and become nice and fluffy. Run a fork through to make it fluffy.

Zest the lemon, and squeeze 3 tablespoons of lemon juice into a small bowl. When the quinoa has cooled, lemon zest and juice, parsley, and spring onions. Stir to combine.

Hot and Sour Soup

Sept 15, 2016

Hot and sour Soup


4 cups vegetable stock

2 cups water

3 tablespoon soy sauce

2 tablespoons vinegar

2 tablespoon Worcestershire sauce

½ teaspoon salt or to your taste

1 teaspoon ground black pepper

3 table spoons corn starch

1 cup chopped scallions

1 and ½ cup thinly sliced white mushrooms

1 and ½ cup matchstick carrots

1 cup corn

2/3 egg whites


  • Put the stock and water in a big deep dish and bring to boil.
  • Add the salt and pepper and then add all the vegetables cook it covered on low heat for 10 minutes.
  • Add the soy sauce, Worcestershire sauce and vinegar let it cook on low heat for another 10 minutes.
  • Now bring the heat to medium high and let it boil.
  • Wisk the egg whites and slowly put them in to the soup mixing the soup at the same time.
  • The soup will thicken with egg whites.
  • Mix the corn starch in ¾ tablespoon cold water.
  • Mix the corn starch mixture into boiling soup slowly while whisking the soup with other hand. Add the corn starch till the soup thickens and then let the soup cook on low heat for 5 minutes and close the burner and serve.

Baked Zucchini and potatoes

Sept 15, 2016

Serves 4 to 6


2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Watermelon Feta Salad

Serves 4 to 6


1/4 cup extra virgin olive oil

2 tbsp. vinegar

1/2 tsp Himalayan salt

3 cup cubed seedless watermelon

1 cup medium cucumber, chopped

1 cup crumbled feta

1/2 cup red onion, thinly sliced

1/2 cup chopped mint

ground black pepper to taste


In a large bowl, whisk together olive oil, vinegar, and salt.

In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour the dressing over, tossing to combine.

Garnish with mint and pepper.

Fresh Vegetable Rice Paella

October 25, 2016

Servings: 8

Prep Time: 10mins.

Cook Time: 25mins.

Total Time: 35mins.


1 1/2 Pint broccoli florets

1 red bell peppers

1 medium zucchini , diced

1 medium yellow onions , diced

1 1/2 Pint tomatoes , dicede

1 Pint cooked garbanzo beans

1 Quart cooked brown rice , or white rice

1/2 tsp saffron

1 tsp ground ginger

1 1/2 Cup fresh or frozen peas

1/2 Cup sliced mushrooms

Fresh Vegetable Rice Paella


Directions: Boil broccoli in a 2 quart sauce pan for 4 minutes, drain. Heat oil in a skillet over medium heat, Saut\'e peppers, zucchini, and onion for five minutes. Stir in remaining ingredients, including broccoli, cook for 5 more minutes stirring frequently until hot. Season to taste.

Pumpkin and Butternut squash soup

October 14, 2016

• 1-2 large butternut squash (about 3 pounds), halved vertically and seeded

• 1 can organic pumpkin

• 1 cup milk

• 1 tablespoon olive oil, plus more for drizzling

• ½ cup chopped onion (about 1 large shallot bulb)

• 1 teaspoon salt

• 2 garlic cloves, pressed or minced

• 1 teaspoon ginger

• 1 teaspoon hot sauce

• ⅛ teaspoon ground nutmeg

• Freshly ground black pepper, to taste

• Up to 4 cups (32 ounces) vegetable broth

• 1 to 2 tablespoons olive oil to taste


1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped onion, ginger , garlic and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.

4. If you have a high performance blender like a Vitamix transfer the cooked onion and garlic to your blender. Add the reserved butternut, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.

5. Now transfer the mixture to big soup pot and add the pumpkin puree’ and rest of the broth or water to thin it a bit and let it cook for 30-40 minutes. Add the hot sauce for a little kick.

6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Red Lentil Soup

Sept 15, 2016


Whole Lentil – 1 cup

Water – 3 cups

Oil – 1 Tbsp

Cumin Seeds – 1/4 tsp

Cilantro seeds ¼ tsp

Turmeric powder– 1/4 tsp

Onion – 1 small, finely chopped

Garlic – 4 cloves, finely chopped

Ginger – 1 tsp, finely grated

Green Chilies – to taste, finely chopped

Tomato – 1 medium, chopped

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Red Chili Powder – 1/4 tsp or to taste

Salt – 1/2 tsp or to taste

Cilantro/Coriander Leaves – 5 sprigs, chopped for garnishing


1. Wash Lentil in running water until water runs clear. Soak for approx 1 hour. Drain water.

2. Heat Oil in a pan.

4. Add Mustard Seeds and Cumin Seeds and allow them to splutter and add chopped onion and let it get golden brown, then quickly add garlic and ginger and fry for 2 minutes in the same oil.

5. Add the washed and soaked lentils into the onions and add 3 cups water cover the pan/dish and let it cook for 20 minutes or low to medium heat.

6. Add Turmeric Powder, Coriander Powder, Cumin Powder and Red Chili Powder – cook for 10 minutes on high heat the color of lentils should be yellow now and the mixture should start getting thick.

7. Add Tomato – mix and cook for another 10 minutes on low heat and cover the pan/cooking dish.

8. Add Salt and a little extra water if the mixture is too thick.

9. Allow to boil on high heat for 5 minutes. Garnish with cilantro