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5-Minute Recipes for Healthcare Workers

05/20/2020

After an exhausting 12-hour day at work, the last thing you want to do is spend a lot of time in the kitchen preparing a meal.

We found four quick, easy, and healthy recipes that can be done in approximately 5 minutes to keep you out of the drive-thru.

Chicken Pineapple Salad

By Healthnut Nutrition

Ingredients:

  • 3 to 4 cups baby kale
  • ½ cup chopped red cabbage
  • 1 celery stalk chopped (or ⅓ cup)
  • ⅓ cup sliced cucumber
  • ½ cup diced pre-cooked grilled chicken
  • ⅓ cup chopped pineapple
  • 1 tbsp raw pumpkin seeds

Dressing:

  • 1 tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • Pinch of sea salt and pepper
Instructions:
  • In a medium bowl, add the baby kale, red cabbage, celery, cucumber, chicken, pineapple and sprinkle with pumpkin seeds.
  • Drizzle with olive oil, apple cider vinegar, and season well with salt and pepper. Enjoy!

Tip: Because the kale is a hearty leafy vegetable you can dress your salad the night before and take it for lunch the next day without any wilted greens.

Mexican Quinoa Burrito Bowl

By Healthnut Nutrition

Ingredients:

  • 1 cup cooked quinoa
  • ½ cup canned black beans rinsed and drained
  • ½ ripe avocado; diced
  • 1 soft boiled egg

Dressing:

  • 1 tbsp extra virgin olive oil
  • Juice of ½ lime; 1 tbsp lime juice
  • Pinch of sea salt and pepper
  • 1 tbsp medium salsa
  • 3 to 4 blue corn chips
Instructions:
  1. In a medium bowl, add the cooked quinoa in the center. Arrange the black beans on one side of the bowl and add the diced avocados next to the beans. Slice the soft boiled egg in half and add next to the diced avocado.
  2. Drizzle with olive oil and lime juice. Season well with salt and pepper.
  3. Top with salsa and a few corn chips on the side.

 Kale Mango Ginger Smoothie

 By Healthnut Nutrition

Ingredients:

  • 1 cup frozen mango chunks
  • 1 frozen banana
  • 1 cup steamed and frozen zucchini slices* see notes below
  • 1 cup (1-2 leaves) loosely packed curly kale destemmed
  • 1 Medjool date pitted
  • 1/2 inch raw ginger root
  • 1/2 lemon juiced
  • 1 1/2 cups oat milk unsweetened
  • 1/2 cup water
Instructions:
  1. Place all the ingredients in a high-speed blender and blend on high for 1 to 2 minutes, or until smooth and creamy. Divide evenly into 2 large or 3 smaller glasses. Enjoy!

Notes

  1. *To prep, the zucchini, fill the bottom of a large pot with 2 inches of water, add a steamer basket and bring to a boil. Lower the heat to medium, add the sliced zucchini, and cover. Steam for 3 to 5 minutes, until lightly steamed but still firm with a crunch. You don't want them to be fully steamed and soft. Transfer steamed veggies to a parchment-lined baking sheet and allow to cool, transfer to the freezer and freeze for 1 to 2 hours. Remove the tray from the freezer and transfer zucchini slices to a reusable freezer bag. Store for up to 3 months in the freezer.

 5 Ingredient Oat Pancakes

By Healthnut Nutrition

  • 1/4 cup oat flour
  • 1 medium ripe banana
  • 1 egg
  • 1 tsp vanilla extract
  • pinch sea salt
  • coconut oil spray for cooking
 Instructions:

On a non-stick skillet on med-high heat, cook for 2-3 min/side until golden.

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