molly flynn personal chef
Molly's Recipes
My recipes focus on healthy, filling easy to prepare meals that all ages will love.
Quinoa Salad
1 cup quinoa (rinsed extremely well, unless you want it to taste bitter)
2 cups vegetable stock
2 cups Kale, chiffonade
1/4 cup dried currants
1/4 cup toasted pine nuts
Dressing:
2 T flax oil
1/4 cup champagne vinegar
2 T shallots, minced
2 T garlic, minced
1/2 t salt
Cook well rinsed quinoa in veg stock, about 20 min. Spread quinoa onto a cookie sheet and cool in fridge. Mix cooled quinoa with remaining ingredients, whisk dressing ingredients together and pour over quinoa mix tossing well with fork. This makes for an easy and healthy lunch, especially paired with a cup of soup such as Butternut squash or Tomato and Roasted Red Pepper.
Fresh Fruit and Veggie Shake
2 cups Trader Joe's Blueberry Pomegranate green tea
2 tsp fresh ginger
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 T of chia seeds
2 handfuls of kale
1 sliced green apple. Throw all this into the blender and puree until you can't tell that the kale is kale anymore.
Veggie Scramble for breakfast: Sautee medium diced onions, bell peppers, asparagus, tomatoes and sliced mushrooms with a drop of olive oil, cayenne and pepper. Whisk 2 eggs in small bowl then pour in Sautee pan and scramble with veggies. Serve with small glass of V8.
Tuna Salad
1 can chunk white albacore
1T capers
1/2 T minced red onions
2 T minced celery
1/2 T flax oil
1 tsp fresh dill
1T Mayo with olive oil
Mix together and serve on whole grain organic English muffins or gluten-free equivalent, top with slice of swiss cheese and toast in a 450 degree oven until cheese is melted.
Dinner: Turkey Meatloaf, Sweet Potatoes and Green Beans​
What you need: 1 1/2 lbs lean ground turkey (the 93/7 stuff), dried onions, worcestershire, eggs, dried thyme, quick oats, salt, jar of marinara, 1/4 lb white mushrooms, spinach, sweet potatoes, green beans and a muffin pan (12 muffins).
Heat oven to 350
Mini turkey meatloafs
1 1/2 lbs lean ground turkey
3 T dried minced onions
2 T Worcestershire
3 eggs
1 tsp dried thyme
1 cup quick oats
1 1/2 tsp salt
1 cup marinara
1 cup spinach chopped
1/4 lb white mushrooms sliced thin
Put all ingredients in mixing bowl and incorporate well. Grease muffin tins and spoon portions equally in (about 4.5 oz each). Top each meatloaf with about 1 T marinara and bake for 20 min.
While meatloaves are baking slice a thin, deep line in each sweet potato and microwave for 5-6 min, then place in oven with meatloaves to crisp skins. Heat saute pan with 1/2 t of olive oil to med-high and saute green beans seasoning to taste with salt and pepper. Beans should still be bright green and crispy when done, but warm all the way through. All right, here are some variations: If you don't want the gluten from the oats you can use Ian's gluten free panko instead, and if you can't have eggs you can get away with adding another 1/2 cup of marinara. They won't hold together as well, but they will still be delicious). Enjoy kids.
Easy French Onion Soup
4 medium yellow onions, julienne
1/2 T dried thyme
1 T sugar
4 cloves garlic, minced
1 box beef broth
2 beef bullion cube
Organic whole grain sprouted English muffins or gluten-free equivalent
Part-skim shredded mozzarella (option of Gruyere slices)
Spray large saute pan with cooking spray and turn to med-high heat. Put onions, thyme, sugar and red wine in and let caramelize for 40 min, stirring occasionally. After 30 min add garlic, if onions start to stick to pan pour in a little of the beef broth and continue stirring. After onions are caramelized add beef broth and bullion cubes and stir til bullion is dissolved. Toast English muffins, put ladle full of the onions broth in soup bowl, top with English muffin and cheese and broil in a 450 oven til cheese is melted.