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Brain Healthy Dinners

by Tamara Castellano on 0 Comments

Looking for some brain-healthy dinner ideas?  Look no further.  We've got a few suggestions for a quick and healthy dinner.

Salmon Tostados

 

  • 2 corn tortillas
  • Olive oil
  • 2 tablespoons refried beans
  • 2-3 oz cooked salmon
  • 1/2 avocado, diced
  • 1 tablespoons jalapeños, optional
  • Handful homemade coleslaw
  • 1 tablespoon chopped cilantro
  • 1 tablespoon
  • Sour cream, optional
  • Salsa
  • Chopped scallions,
  • Lime wedge, optional

 

For the tortillas:

  • You can lightly coat these in olive oil and either crisp them in a pan or heat them in an oven (at 375°F).  Either way, you want them lightly browned.

For the coleslaw

  • You can make this yourself by thinly slicing cabbage and carrots and tossing it with a little olive oil and vinegar OR you can buy cabbage mixture.

To assemble tostadas, spread each tortilla with refried beans and top with salmon then add the coleslaw. Top with cilantro, salsa, lime and/or sour cream.

Serve and enjoy!

 

Turkey meatball, kale and white bean soup

  • 1 sweet onion
  • 2 cloves of garlic, minced
  • 3-4 carrots, peeled and sliced
  • 2-3 stalks of celery, sliced
  • Olive oil
  • Chicken stock, at least 32 oz
  • Kale, chopped
  • 1 16 oz can of white beans (drained or not)
  • 1 lb ground turkey
  • 1 egg
  • 2 tablespoons of bread crumbs
  • 1-2 tablespoons of ricotta cheese
  • Salt and pepper to taste

For the meatballs

  • In a bowl, combine ground turkey, egg, bread crumbs, ricotta and salt and pepper.  Form bite-sized meatballs. 
  • In a pan, heat olive oil and add the meatballs until they’re browned on all sides.  Set aside once browned.

For the soup

  • In a soup pot (or deep pot), heat olive oil and add onion, garlic, carrots and celery.  Season with salt and pepper (if you like heat, you can add red pepper flakes too).  Sauté vegetables until they’re soft.  DO NOT let them brown.
  • Once vegetables are soft, add the chicken stock and bring the mixture to a boil.  NOTE:  Use at least 32 oz of stock then add more water.  You can add more chicken stock if you prefer.
  • Once the soup has come to a boil, add the meatballs and continue to boil for 8-10 more minutes to ensure meatballs are cooked through.  You can remove one meatball and cut it in half to make sure they’re done.
  • When meatballs are cooked through, lower the heat to simmer and add the kale and the can of white beans.  I prefer to add the beans without rinsing. However, you can rinse them first and then add them.
  • Let the soup simmer for 30-45 minutes then serve!


Do you have a brain-friendly recipe you love?  Email it to us at support@sanusbiotech.com and your recipe might be featured in an upcoming email

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