Nutritious Recipes Toronto

Fit Squad Healthy Recipes

Here you will find a collection of recipes created especially for you by our Fit Squad team.

Zucchini Quinoa

Serves 2

Ingredients:

1 large cup quinoa

2 large cups water

2 large zucchinis, slived finely

1 small red onion, diced

4 large tomatoes, chopped

1 Tb Olive Oil

1/2 Tb Sunflower Oil or Coconut Oil (Extra Virgin)

1 large red pepper, choped

1 - 2 Tb Ground Cumin

2 tsp Paprika

1 tsp Chilli

Salt and Pepper to taste

Instructions:

In a medium sized pot, combine the quinoa with the 2 cups of water. Bring to a boil and then quickly reduce to a simmer. Cover the pot and leave (the quinoa should take 15 to 20 minutes to cook). While the quinoa cooks, sautee the red onion in either the sunflower or coconut oil. When the onion is tranluscent, add the zucchihi. Cook for 5 minutes. Next, add the tomatoes and red pepper. Continue to slowly cook the vegetable mixture.

When the quinoa has absorbed all the water and is fluffy remove it from the heat and set aside for 4 minutes. Next add the quinoa to the vegetable mixture. Sprinkle the cumin, chilli, and paprika over and combine all ingredients. Add a dash of salt and pepper to taste, and remove from heat. At this point you pour the olive oil over the mixture and again combine.

Serve on its own or on a bed of lettuce!

Christine's Simple Grilled Chicken Salad

Serves 2

Ingredients:

Large bunch of Romaine Lettuce

Julienned Celery

2 Sliced green onions

4 Roma tomaotes

1 Sweet orange pepper, chopped

1/2 Cucumber, diced

1/2 Avocado, chopped into small cubes

1 medium to large chicken breast, grilled and sliced into small pieces

Vinaigrette (Olive oil, lemon juice, and balsalmic vinegar)

Instructions:

In a large bowl, combine all ingredients except the avocado and toss to mix well. Serve the salad into a bowl or onto a small plate, then drizzle 1 - 2 tbs of dressing over the top.

Easy Asian Salmon Salad

Serves 2

Ingredients:

2 fillets of salmon, grilled

2 cups baby spinach

1 cup cooked bean sprouts

2 julienned tomatoes

1 cup sugar peas

For the dressing:

4 Tbs Organic Hoisin Sauce

1 - 2 Tb Olive Oil

Dash of sesame oil

Sprinkle of seseame seeds (if desired)

Instructions:

Grill the salmon fillets lightly until cooked to your liking (always cook on low heat and slowly).

While the salmon cooks mix the spinach, bean sprouts, tomatoes, and sugar peas together in a bowl. On 2 separate plates, layer 1 to 2 cups of salad mixture in the centre. When the salmon fillets are ready, layer ithem gently over the top of the salad. Lastly, slowly drizzle 2 to 3 tablespoons (depending on your preference) of the dressing over the top - and serve!

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