In an effort to help our clients stay healthy and avoid from using their long term care insurance policy as long as possible, we are committed to featuring health tips and tricks found on the health tab of our website. Here you can find news, videos, and “Feature Friday’s Healthy Recipes”, available to you every Friday.

This Friday’s Featured recipe includes five delicious and healthy Vegetarian recipes for those of you who keep a vegetarian diet!  (Please note none of these recipes belong to LTC TREE)

 

Tomato risotto

Ingredients:

  • 1 lb cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 2 tablespoons olive oil
  • 4–6 cloves garlic, rough chopped
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 1/2 cups arborio rice or Spanish short-grain rice
  • pinch saffron
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 6–8 cups veggie stock or chicken stock, warmed
  • 1 tablespoon butter
  • 1/4 cup grated parmesan
  • 16 ounces large shrimp -raw, peeled, deveined (or sub a white fish)
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons granulated garlic
  • 1 teaspoon salt
  • oil for searing

Broccoli Pasta

Ingredients:

  • 12 ounces broccoli florets- cut or broken into very small florets about equal size
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 2 tablespoons olive oil
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes
  • generous pinch salt and pepper, more to taste
  • 1 teaspoon miso paste
  • 2 cups veggie broth or chicken broth

Chiles rellenos

Ingredients:

  • 4–6 extra-large poblano peppers, leave whole with stems on.
  • 6 ripe, medium tomatoes, ( roma, or vine-ripened)
  • 6 fat garlic cloves
  • one large onion, sliced into ½ inch wedges or slices
  • 2 small jalapeños
  • 2 tablespoons olive oil
  • 14 ounce can black beans, drained and rinsed -seasoned (see notes)  or Cuban Style are nice
  • 6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )

Celery soup

Ingredients:

  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 fat garlic cloves, rough chopped
  • 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish
  • 2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.
  • 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely.

Kale & figs Bowl

Ingredients:

  • 1 ½  cups cooked farro
  • 2 large handfuls of chopped lacinato kale
  • 4 figs, halved or sliced
  • 1–2 tablespoons crushed toasted walnuts 1– 2 ounces goat cheese ( aged or crumbled)
  • garnish: 1 teaspoon hemp seeds or make Maple pecans!
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic
  • 2 teaspoons maple syrup
  • 1 teaspoon whole grain mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

If you or someone you love is interested in Long Term Care or Long Term Care Insurance be sure to visit: LTC TREE for more information.