Featured Recipes

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Check out all of Jim's Gym's fabulous recipe finds.

• Baked Asparagus & Cheese Frittata
• Enlightened Miso Power Bowl
• Maxine's Jalapeno Edamame Dip
• Zhoug (Middle Eastern Cilantro Sauce)
• Spring Vegetable Shepherd's Pie
• Valentines Smoothies
• Left Over Turkey Enchiladas
• Peppermint Fudge No Bake Energy Bites
• Curried Split Pea Soup
• Smoky Corn Quesadillas
• Moroccan Quinoa Salad
• Triple Fruit Popsicles
• Raw Sprouted Buckwheat Bars
• Vegan Avocado Pasta Salad
• Detox Grapefruit Smoothie
• Split Pea and Ham Soup
• Black Bean Chocolate Cake
• Cranberry-Ginger Smoothie
• Chili Chicken Mac
• Seven-Layer Mediterranean Dip
• Low Fat Breakfast Bars
• Wild Rice Stuffed Butternut Squash
• Baked Oat Crust
• Gym Rat Smoothie
• Asian Lentil Lettuce Wraps
• Quinoa Black Bean Tacos
• Pasta with Broccoli, Pesto, and Chicken
• Whole Wheat Pancakes with Strawberry Sauce
• Easy Vegetarian Chili
• Vegan Tourtiere (French Canadian Savoury Pie for Christmastime)
• Creamy Pumpkin Soup
• Thai Vegan Stew
• Apple Blackberry Crisp
• Mediterranean Yogourt Dip
• Lemon Herb Mediterranean Chicken Salad
• Spinach Enchiladas
• Vegetarian Split Pea Soup
• Heart-Shaped Pizza
• Meatless Shepherd's Pie
• Sweet Potato Toast
• Strawberry and Date Salad
• Kale Salad with Apples, Cranberries, and Pecans
• Turmeric Drink and Spring Salad
• Strawberry Spinach Salad
• Go Green Juice
• Oatmeal Crock Pot Recipe
• Cheese and Corn Chowder
• Radicchio Flatbread with Whipped Ricotta
• Overnight Chia Oatmeal
• No Bake Vanilla Protein Bars
• Energizing Protein Power Salad
• White Wine Clams
• Glowing Strawberry-Mango Guacamole
• Butternut Squash Cookies
• Edamame Soup
• Asian Quinoa Meatballs
• Oh-So-Easy Energy Bars
• Christmas No bake Energy balls
• Pistachio Cranberry Protein Bars
• Slow Cooker Sweet Potato, Chicken, and Quinoa Soup
• Kale Quinoa Patties
• Pasta Meatballs
• Peanut Butter Cookie Dough Bites
• Grilled Salmon Recipe with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
• Melissa's meal replacement protein shake
• Teisha Lowry's Raw Coconut Balls
• Quinoa Veggie "Fried Rice"
• Fish and Kale Salad
• Creamy Avocado Hummus
• Sweet Corn and Black Bean Salad
• Pumpkin Oatmeal
• No bake Energy balls
• Chopped Thai Chicken Salad
• Santa Fe Salad
• Svelte Crispy Chicken Strips
• Summer Time Fish Tacos
• Guilt-Free Cookie Dough
• PIZZA!
• Fruity Quinoa and Feta Salad
• Baked Stuffed Peppers
• Bulgur Waldorf Salad
• Double Chocolate Oat Bars
• Grilled Vegetable Ratatouille Pasta
• Falafel Burgers
• Breakfast Energy Balls
• Roasted Sweet Potato and Black Bean Salad
• Hearty Lentil and Vegetable Soup

Ingredients:

• 2 Tbsp fine dry breadcrumbs
• 1 lb thin asparagus
• 1 1/2 tsp extra-virgin olive oil
• 2 onions, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt, divided
• 1/2 cup water
• Fresh ground pepper to taste
• 4 large eggs
• 2 large egg whites
• 1 cup part-skim ricotta cheese
• 1 Tbsp chopped fresh parsley
• 1/2 cup shredded Gruyere cheese

Directions:

1. Preheat oven to 325 F.   
2. Coat a 10 inch pie pan or quiche dish with cooking spray.  
3. Sprinkle with breadcrumbs, tapping out excess.
4. Snap tough ends off asparagus, slice off top 2 inches and reserve. 
5. Cut stalks into 1/2 inch long slices.
6. Heat oil in large nonstick skillet oer medium-high heat.  
7. Add onions, bell pepper, garlic and 1/4 tsp salt.  
8. Cook, stirring until softened - 5 to 7 min.  
9. Add water and asparagus stalks to skillet.  
10. Cook, stirring until sparagus is tender and liquid has evaporated - about 7 min. 
11. Season with salt and pepper.
12. Arrange vegetables in an even layer in the prepared pan.
13. Whisk eggs and egg whites in a large bowl.  
14. Add ricotta, parsley, remaining 1/4 tsp salt and pepper, and whisk to blend.  
15. Pour egg mixture over the vegetables, gently shaking pan to distribute.
16. Scatter reserved asparagus tips ovr the top and sprinkle with Gruyere.
17. Bake the frittata until a knife inserted in the centre comes out clean - about 35 min.  
18. Let stand for 5 min. before serving.

INGREDIENTS:

Salad Assembly:

• 1 sweet potato, cut into 1/2-inch (1-cm) rounds
• 1 1/2 teaspoons (7mL) olive oil or coconut oil, melted
• Fine-grain sea salt and freshly ground black pepper
• 1 cup (250mL) uncooked quinoa
• 1 cup frozen shelled edamame, thawed
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1/4 cup (60mL) fresh cilantro leaves, chopped
• 1 tsp (5ml) sesame seeds (optional)
• 1 Tbsp (15mL) hemp seeds (optional)
• 1/2 cup (125mL) sprouts (optional)
• Dressing:
• 3 Tbsp (45mL) light miso
• 2 Tbsp (30mL) rice vinegar
• 1 Tbsp (15mL) toasted sesame oil
• 1 Tbsp (15mL) tahini
• 1/4 cup fresh orange juice
• 1 Tbsp (15mL) water
• 1 teaspoon (5mL) maple syrup

PREP TIME: 20mins

COOK TIME: 28-30mins

gluten-free, nut-free, refined-sugar-free, soy-free option

INSTRUCTIONS:

1. Preheat the oven to 400⁰F (200⁰) Line a large rimmed baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle them with the olive oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt ad pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
2. Meanwhile, cook the quinoa in 1 1/2 cups (375mL) of water for 15 to 17 minutes, plus 5 minutes of steaming.
3. To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season with salt and pepper. Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the sesame seeds, hemp seeds, and sprouts. Drizzle with the orange-maple miso dressing and enjoy!