CLE Best Docs: Three Cleveland Clinic-Approved Easy Recipes To Try At Home

Go Green Smoothie Bowl

Serves 2

Smoothie Base

½ frozen banana

¼ cup seedless green grapes

¼ cup fresh or frozen mango chunks

1 cup fresh baby spinach, packed firmly

 ½ apple

¼ cup plain yogurt

1 cup ice

Toppings

1 teaspoon hemp seeds

1 teaspoon goji berries

Cinnamon (dash)

Directions: Blend all smoothie base ingredients together until smooth, adjusting for sweetness and thickness. Serve immediately in a bowl with toppings.

Orange Baked Salmon

Serves 4

Ingredients

1 pound salmon fillet,
with skin

2 oranges, washed, sliced
thinly with peel on

Black pepper to taste

¼ cup finely minced fresh
flat-leaf Italian parsley

Directions: Lay aluminum foil in a 9-inch-by-12-inch cake pan, with enough extra space on either end to bring together on the top. Lay salmon fillet on the foil inside the pan and sprinkle with black pepper to your taste. Cover surface of fillet with orange slices first, then parsley. Seal foil tightly. Bake at 400 degrees Fahrenheit for 30 to 40 minutes until salmon is cooked thoroughly. Cut into four even pieces, removing the skin as you do. Divide orange slices between each serving.

Quinoa, Black Bean, Arugula and Spinach Ragout

Serves 6

Ingredients

4 cups onion, medium dice

3 tablespoons extra virgin olive oil, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon hot sauce

3 cups firmly packed broccoli florets

1 tablespoon fresh garlic, minced

15-ounce can black beans, drained and rinsed

1/2 cup arugula

1/4 cup spinach, stems removed

2 23-to 25-ounce jars tomato sauce with no added sugars

2 cups red quinoa (about 2/3 cup uncooked)

Directions: In large non-stick skillet on medium heat, add 2 tablespoons of the extra virgin olive oil, onions, salt and pepper, and saute until light golden brown. Add broccoli florets and saute five minutes. Add black beans and make a well in the middle of the beans. Add remaining olive oil and garlic to the well, and cook the garlic until aromatic, about one minute. Add tomato sauce, hot sauce and cooked quinoa. Mix and bring to a simmer. Add spinach and arugula, and stir until thoroughly mixed and heated and greens begin to wilt. Serve.

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