Go ahead, tantalize your tastebuds…we dare you
HealthKick has paired up with two of our favorite partners Almond and OurHarvest to inspire you in the kitchen with some healthy, fresh summer recipes. Almond nutritionist and overall health nut, Jessica Katz has shared three of her favorite fresh, healthy go-to recipes with us, all with ingredients you can easily find on OurHarvest.
Receive 25% OFF your OurHarvest orders this week only, using promo code: HEALTHKICK (plus free delivery for first-time customers only). Happy cooking!
SWEET AND SPICY AVOCADO TOAST
Yield: 1 slice (can be doubled)
1 slice multigrain pullman bread
¼ ripe avocado
1 to 2 tsp. fresh lemon juice
Crushed red pepper flakes, to taste
Pink Himalayan salt
1 to 2 tsp. olive oil
½ small tomato, diced
1 large egg, lightly fried and/or 1 to 2 oz. smoked wild salmon, optional
HOW:
Serves: 1
Olive oil
1 4- to 6-oz. Organic Scottish Salmon
Everything Bagel Topping
Lemon juice
Salt
Black Pepper Simple Syrup
HOW:
Preheat broiler to high; line a baking sheet with foil and oil foil. Place an oven rack about 4 inches from heat source. Lightly brush salmon filet all over with olive oil. If there is skin on the fish, place it skin side down on the sheet. Generously spoon Everything Bagel Topping over salmon, sprinkle with lemon juice and lightly season with salt. Broil fish until desired doneness, about 6 to 10 minutes, depending on thickness of fish and how well done you like it. (Use a fork to open up the thickest part to check.)
AVO DEVILED EGGS
Yield: 4 egg halves
2 large eggs
¼ ripe avocado, chopped
Pinch of crushed red pepper flakes
1 Tbsp. lemon juice
Salt (preferably Himalayan pink salt)
HOW:
- To hard-boil eggs, place them in a saucepan with a lid. Cover with cold water. Turn stove on to high and bring to a rolling boil. Turn off heat, cover pan and let stand for 9 minutes.
- Drain eggs and run under cold water. Peel eggs, cut in half and remove yolks. (Save yolks for another use.)
- In a small bowl, combine avocado, crushed red pepper flakes and lemon juice; mash with a fork until well combined. Taste and season with salt (add additional red pepper flakes, if desired). Spoon avocado mixture into egg white halves, filling the space where the yolk was.
—
Jessica Katz M.S. R.D. After graduating Phi Beta Kappa and Cum Laude from Princeton University, Jessica began her career at Vogue magazine, working for the Editor in Chief. Jessica studied nutrition science at New York University, where she completed clinical rotations at NYU Langone Medical Center. Jessica is a Registered Dietitian and holds a Master of Science degree in Clinical Nutrition.
