Naked Food Recipes

Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
3. Meanwhile, spread the cherry tomatoes, red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Add the lemon juice, chopped parsley, salt, and pepper. Toss gently to combine.
6. Serve the quinoa salad warm or chilled as a side dish or a light lunch.

Baked Salmon with Lemon and Dill

Ingredients:

• 4 salmon fillets
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons chopped fresh dill
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine the lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper. Stir well to combine.
4. Drizzle the lemon and dill mixture over the salmon fillets, coating them evenly.
5. Bake the salmon for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
6. Remove from the oven and let it cool for a few minutes before serving.
7. Serve the baked salmon with steamed vegetables or a side salad for a healthy and delicious meal.

Chickpea and Vegetable Stir-Fry

Ingredients:

• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup sliced mushrooms
• 1 can chickpeas, drained and rinsed
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the onion and garlic to the skillet and sauté until the onion becomes translucent.
3. Add the red and yellow bell peppers, zucchini, and mushrooms to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
4. Add the chickpeas to the skillet and stir to combine.
5. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey (if using).
6. Pour the sauce over the vegetables and chickpeas in the skillet. Stir-fry for an additional 2-3 minutes to coat everything evenly.
7. Remove from heat and garnish with sesame seeds and fresh cilantro (if desired).
8. Serve the chickpea and vegetable stir-fry over steamed brown rice or quinoa for a nutritious and satisfying meal.

Banana Oat Pancakes

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup almond milk (or any other milk of your choice)
• 1 teaspoon vanilla extract
• Maple syrup, fresh berries, or sliced banana for serving

Instructions:

1. Place the rolled oats in a blender or food processor and blend until they form a fine flour-like consistency.
2. Add the ripe banana, eggs, baking powder, ground cinnamon, almond milk, and vanilla extract to the blender. Blend until the batter is smooth and well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Pour 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface.
5. Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
6. Repeat with the remaining batter.
7. Serve the banana oat pancakes with maple syrup, fresh berries, or sliced banana for a wholesome and satisfying breakfast.

Zucchini Noodles with Pesto

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Using a spiralizer or vegetable peeler, turn the zucchini into noodles.
2. In a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth.
3. Heat a tablespoon of olive oil over medium heat in a large skillet.
4. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened.
5. Remove from heat and toss the zucchini noodles with the pesto sauce until well coated.
6. Serve immediately as a light and flavorful pasta alternative.

Roasted Vegetable Medley

Ingredients:

• 1 sweet potato, peeled and cubed
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato, carrots, bell peppers, zucchini, and red onion with olive oil, dried herbs, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly browned.
5. Remove from the oven and serve as a flavorful side dish.

Caprese Salad

Ingredients:

• 2 large tomatoes, sliced
• 1 ball fresh mozzarella cheese, sliced
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange tomato and mozzarella slices alternately on a serving plate.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle balsamic glaze over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately as a refreshing salad.