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5 Healthy and Easy Recipes to Enjoy

Preparing and eating healthy meals can seem like an overwhelming task, but it doesn’t have to be. Elderwood Dining Services Director Daryl Cronk has created five healthy recipes for you.  Not only are they healthy, but they’re delicious.

1. Mediterranean Quinoa Salad


1 Cup – White Quinoa (rinsed)

2 Cups – Chicken Stock

1 tsp – Extra Virgin Olive Oil

Salt and pepper to taste


  1. Bring the stock to a simmer and add the olive oil.
  2. Add the Quinoa and stir.
  3. Cover and cook on low heat for about 15 minutes.
  4. Pull from the heat and keep covered for an additional 5 minutes.
  5. Fluff with a fork and cool in your refrigerator.

 Vegetable prep:

½ English Cucumber (peeled and diced)

8 each Cherry Tomatoes (cut in half)

5 each Scallions (chopped)

2 Tbl – Capers

½ lemon – Juiced

1 Tbl – Olive Oil

½ Cup – Crumbled Feta Cheese

½ Avocado – (sliced and hold for garnish)

 Add all ingredients together and coat with olive oil and lemon juice.

  1. Add the Vegetable prep to the chilled Quinoa and toss until well incorporated.
  2. Garnish with slices of Avocado.

***Chopped Olives are also a great addition to this salad if desired***

2. Mixed Green Salad w/ Fresh Berries and Almonds

3 Cups – Mixed Greens (washed)

6 each – Raspberries (rinsed)

6 each – Blackberries (rinsed)

4 each – Strawberries (rinsed and sliced)

12 each – Blueberries (rinsed)

2 Tbl – Sliced Almonds

Strawberry Vinaigrette – (see recipe) use as needed

***Feta Cheese or Farmers Cheese are great additions if desired***

 Place the Greens on a plate and top with the berries and almonds.

  1. Drizzle desired amount of strawberry vinaigrette on the salad
  2. This recipe yields 2 - 3 servings.

3. Strawberry Vinaigrette

10 Each – Fresh Strawberries (chopped)

3 Tbl – Honey

2 1/2 Tbl – Olive Oil

2 ½ Tbl – Apple Cider Vinegar

½ tsp – English Mustard

½ tsp – Poppy Seeds

Salt and Pepper to taste 

  1. Blend all ingredients together in a blender until smooth. It will look like a typical salad dressing.
  2. Refrigerate and use as needed for salads.

4. Shallow Poached Lime and Wine Mahi-Mahi

3 each – Mahi-Mahi Filets (6-8oz each)

1 tsp – yellow bell pepper (minced)

1 tsp – red bell pepper (minced)

1 tsp – Fresh Minced Garlic

1 each – Lime (juiced and zested)

1 Cup – Dry Riesling wine

½ each – Red Onion (minced)

2 Tbl – Fresh Tarragon (minced)

1 Tbl – Old Bay Seasoning

1 tsp - Coconut Oil (melted)

Salt and Pepper to taste

 Preheat oven to 375 degrees.

  1. Place Mahi-Mahi in a 5x7 baking dish and sprinkle with old bay, salt and pepper.
  2. Add all remaining ingredients in a mixing bowl and blend together.
  3. Cover the fish with the mixture and cover tightly with foil.
  4. Place the dish in the oven for 25 minutes.
  5. Garnish with lime slices and enjoy.

5. Curry and Cumin Roasted Cauliflower

2 Tb – Coconut Oil (melted)

1 Head – Cauliflower (cut into florets)

6 each – Cherry Tomatoes (halved)

1 tsp – Curry Powder

½ tsp – Cumin

1 Tbl – Fresh Cilantro (Chopped and reserved for garnish)

Salt and Pepper to taste 

  1. Preheat the oven to 375 degrees.
  2. Toss all the above ingredients in a bowl except the cilantro.
  3. Roast for about 20 minutes on a roasting pan
  4. Remove from the oven and toss with the chopped cilantro.

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