Recipe of the Month Archives - Mendocino Coast Clinics

It seems we’re always rushing in the morning. This Recipe of the Month will help you to save some time by prepping your breakfast the night before. Then you can just grab and go!

Overnight Oats

INGREDIENTS

½ cup rolled oats

½ cup milk of choice

¼ cup Greek yogurt

1 tablespoon chia seeds

1 tablespoon sweetener (honey or maple syrup)

¼ teaspoon vanilla extract

Toppings (optional)

Fruit, nuts, seeds, nut butters, coconut, cinnamon, etc.

INSTRUCTIONS

1. Place all ingredients into a large glass container and mix until combined.

2. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.

3. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

It seems we’re always rushing in the morning. Save some time by prepping your breakfast the night before. Then you can just grab and go! #recipeofhemonth

Overnight Oats

INGREDIENTS

½ cup rolled oats

½ cup milk of choice

¼ cup Greek yogurt

1 tablespoon chia seeds

1 tablespoon sweetener (honey or maple syrup)

¼ teaspoon vanilla extract

Toppings (optional)

Fruit, nuts, seeds, nut butters, coconut, cinnamon, etc.

INSTRUCTIONS

1. Place all ingredients into a large glass container and mix until combined.

2. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.

3. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

Our Recipe of the Month is a quick and easy lunch for parents and kids alike. #recipeofthemonth

Turkey Wraps (makes 2)

Ingredients

• 2 ounces cream cheese, softened

• 2 (10-inch) flour tortilla

• 4 romaine or green leaf lettuce leaves

• 1 tablespoon whole cranberry sauce

• 4 slices deli turkey

• 4 slices Havarti or Swiss cheese, halved

• 1/2 medium tomato, sliced

1. Lay one tortilla flat on a cutting board and spread a layer of cream cheese all the way to the edges. Layer 2 lettuce leaves down the middle of the tortilla.

2. Layer two slices of turkey and 2 pieces of Swiss cheese on top of the lettuce. Top with several slices of tomatoes.

3. Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.

4. Wrap each tortilla rollup tightly in plastic wrap.

5. Chill the wrapped rollups in the refrigerator until serving time. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

Enjoy!

For this month’s Recipe of the Month, we are featuring a delicious pasta salad, perfect for a picnic or to enjoy in your own backyard. Remember to use chickpea, lentil, or whole grain pasta, and enjoy!

Ingredients:

1 box chickpea, lentil, or whole grain pasta

1 head broccoli

2 bell peppers (your choice in color)

¼ purple onion

1 container cherry tomatoes

1 can sliced black olives

Champagne dressing or Italian vinaigrette (to taste)

Feta cheese (optional)

Parmesan cheese (optional)

Directions

1. Cook pasta uncovered in large pot of boiling water

2. Drain pasta, rinse with cold water and add to bowl

3. Wash, chop vegetables and add to bowl

4. Add olives and cheese to bowl

5. Add dressing and mix

For our Recipe of the Month, we are celebrating spring with a beautiful salad. Fee free to improvise with the greens and vegetables you have on hand. Makes 4 servings.

For the Vinaigrette:

1 small shallot, finely diced

Salt and black pepper

¼ cup lemon juice plus 1 teaspoon zest

2 teaspoons Dijon mustard

6 tablespoons extra-virgin olive oil

For the Salad:

3 medium red or gold beets, cooked and cut into wedges

Salt and black pepper

4 handfuls salad greens, preferably a mix of arugula and lettuce

1 (2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced

1 bunch small radishes or baby turnips, trimmed and halved

1 medium fennel bulb, cored and thinly sliced

1 bunch asparagus, trimmed, briefly blanched in salted water and cooled

4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved

1 cup fresh mixed herbs, such as tarragon, basil, mint or dill

Nasturtium or calendula blossoms, for serving (optional)

Step 1

Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil. Taste, and add more salt and pepper to taste.

Step 2

Put beet wedges in a small bowl and toss with 2 tablespoons vinaigrette. Set aside.

Step 3

Put salad leaves in a large mixing bowl and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter beets, radishes and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and pepper.

Step 4

Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.

We are kicking off a new series: Recipe of the Month! Chosen by our Registered Dietitian, Susie Macias, we’ll be featuring a healthy recipe each month that’s easy to make, even on a busy weeknight.

And what better way to start us off than a fresh, delicious guacamole recipe, just in time for Cinco de Mayo!

𝗚𝘂𝗮𝗰𝗮𝗺𝗼𝗹𝗲

I͟n͟g͟r͟e͟d͟i͟e͟n͟t͟s͟:

• 3 avocados

• 3 tomatoes

• ¼ onion

• ¼ bunch cilantro

• 1 lime

• Salt to taste

D͟i͟r͟e͟c͟t͟i͟o͟n͟s:

1. Wash and chop tomatoes and cilantro, add to bowl.

2. Peel and dice avocado and onion, add to bowl.

3. Add lime and salt.

4. Mix together.

5. Enjoy!

Recipe of the Month: Overnight Oats

Recipe of the Month: Overnight Oats

Recipe of the Month: Turkey Wraps

Recipe of the Month: Pasta Salad

Recipe of the Month: Spring Salad

Recipe of the Month: Guacamole