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Your National Nutrition Month Guide

Did you know March is National Nutrition Month? We would’ve thought for sure January would’ve claimed that title, but with the air finally warming up and Daylight Saving Time beginning, March does throw us some subtle reminders that beach season is well on its way, which for many of us means actively trying to eat better and work out more. Let us help you with that initiative. From keto to paleo to vegan to just overall clean eating, we have some delicious meal inspo planned for your busy and nutritious lifestyle.

Craving Keto?

There’s a reason keto — short for ketogenic — has become the hottest buzzword to hit the nutrition scene. This high-fat, low-carb diet trims your waistline as you trim your carbohydrate intake. But giving up carbs doesn’t mean sacrificing taste!

Some Keto Inspo:

-Beef and Zuchinni Noodle Stir Fry
-One Sheet Garlic Butter Shrimp and Asparagus

-Mustard glazed Salmon

-Lemon and Rosemary Roasted Chicken and Green Beans

Keto Pepperoni Pizza

Prep

5 min

Bake

25 min

Total

30 min

Print Recipe
Yields 4 servings

INGREDIENTS

4 eggs

6 oz. shredded mozzarella cheese

3 Tbsp. tomato paste

1 tsp. dried oregano

5 oz. shredded mozzarella cheese

1 ½ oz. pepperoni, sliced

DIRECTIONS

To make the crust, mix the eggs and 6 oz. of cheese until well combined.
Spread mixture on a parchment-lined baking sheet.
Bake at 400º F until golden brown, about 15 minutes.
Remove from oven. Spread tomato paste on crust and top with oregano, remaining cheese, and pepperoni slices.
Bake at 450º F for another 5 to 10 minutes.

You can also personalize your pizza with olives, mushrooms, sun-dried tomatoes, or anchovies. Then pair with a leafy spinach salad tossed with hot bacon-fat dressing for the ultimate Pizza Night fare. That’s amore!

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Paleo Perfection

The Paleolithic diet goes by several different names, including the Stone Age diet, caveman diet, and hunter-gather diet. But no matter what you call it, this plan produces hip-slimming results with lip-smacking menus that emphasize lean meats, low-fat dairy, fruits, and vegetables.

Some Paleo Inspo:

-Chicken Sausage, sauteed peppers and onion stuffed sweet potatoes with cilantro and pepitas
-Lime and Coconut Amino Marinated Chicken lettuce wraps
-Sweet Potato Breakfast Hash with onions, bacon, fried eggs, and green onion
-Iceberg wrapped grass-fed burgers with spicy mustard, roasted red peppers, and mayo

Roasted Sirloin + Veggies

Prep

15 min

Bake

3 hours

Total

3 hours 30 min

Print Recipe
Yields 8 servings

INGREDIENTS

3 lbs. sirloin tip roast

1 cup carrots, chopped

1 cup white mushrooms, haved

1/2 cup yellow onion, chopped

1/2 cup celery, chopped

1/2 cup red bell pepper, chopped

1 Tbsp. paprika

1 tsp. sea salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried thyme

1/4 tsp. cayenne pepper

1/4 tsp. dried oregano

2 Tbsp olive oil

2 cloves garlic, minced

DIRECTIONS

Preheat the oven to 350º F.
Create a meat rub by mixing all the dry spices in a small bowl, then stir in olive oil and minced garlic.
Set aside for approximately 12 minutes.
Place the roast on a baking sheet lined with foil and brush the rub paste on all sides.
Roast for 2 1/2 to 3 hours, depending on size, until internal temperature reads 135º to 145º F.
When there is 45 minutes left of cooking, add the chopped veggies, stirring them into the pan juices and seasoning.
Let sit 15-20 minutes before slicing.
Serve with steamed broccoli and dairy-free scalloped potatoes.
And for dessert? A colorful mélange of seasonal berries. Dee-lish!

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Very Vegan

No meat, no dairy, no problem! The booming popularity of veganism has opened up a world of delectable options for those who embrace this healthy and environmentally conscious diet. Here’s just a, um, taste of what’s possible — Butternut Squash Tacos. And it doesn’t even have to be Tuesday!

Avocados with avocado toast

Some Vegan Inspo:
-Avocado toast, of course!
-Ultimate Mango or Strawberry Smoothie Bowl with Coconut flakes, Pepitas, and fresh berries
-Butternut Squash, Arugula, Pepita, and Arugula Salad with Almond Cheese
-Dairy Free Walnut, Basil, and Mint Pasta with peas, tomatoes, and asparagus
-Roasted Tomatoes stuffed with sauteed mushrooms, spinach, orzo, garlic, and topped with olive oil toasted bread crumbs

Vegan Butternut Squash Tacos

Prep

10 min

Bake

35 min

Total

45 min

Print Recipe
Yields 4 servings

INGREDIENTS

1 medium butternut squash (2 to 2 ½ pounds), peeled and sliced into ¾-inch cubes

2 Tbsp. olive oil

1 tsp. chili powder

Salt and black pepper

8 corn tortillas

Purple cabbage slaw

Black beans

Guacamole

DIRECTIONS

Preheat oven to 425º F.
Place cubed squash in a large baking sheet and toss with olive oil.
Sprinkle with chili powder and a pinch of salt and pepper.
Bake until squash is tender, about 30 to 35 minutes.
Spoon cubes onto warmed tortillas and top with slaw, beans, and guacamole.

Want to keep the fiesta theme going? Serve with quinoa-stuffed bell peppers or quesadillas packed with melted cashew mozzarella and spicy chipotle vegan cream. Yes, please!

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

Gluten Free + Clean

Clean up your diet and nourish your body with nutritious, unprocessed foods — no wheat, refined sugars, or artificial ingredients/preservatives. It’s easier than it sounds and even more gratifying than you might expect! Once you notice the amazing changes in the way you look and feel, you’ll never go back. Here’s a delicious fish dish to jump-start your health kick:

Some GF + Clean Inspo:

-Grilled shrimp over lemony wild rice and sauteed spinach
-Salmon burgers served over roasted tomato and dill white quinoa with homemade lemon vinaigrette
-Turkey  meatballs with GF oats and egg as a binder, served over zucchini noodles
-Feta and lemon “rubbed” roasted bone-in, skin-on chicken breasts, served with roasted green beans and fingerling potatoes

Pan Roasted Pesto Cod

Prep

10 min

Bake

10 min

Total

20 min

Print Recipe
Yields 4 servings

INGREDIENTS

1 ¼ lbs. cod, sliced into 4 pieces

1 Tbsp. olive oil

1 lb. green beans, trimmed

¾ cup shallots, sliced thin

¼ tsp. salt

¼ tsp. black pepper

1 ½ cups chicken broth (low sodium)

¼ cup prepared pesto

DIRECTIONS

Heat oil over medium-high heat, add beans and shallots, and cook until shallots soften.
Sprinkle salt and pepper on cod pieces.
Spread beans into a flat layer in the skillet, place the cod slices on top, and add broth.
Increase the heat and cook, covered, until cod is cooked through, about 4 to 6 minutes.
With slotted spoon, transfer the cod and beans to plates.
Cook the broth for 5 more minutes, then stir in pesto.
Spoon sauce over the fish.

Serve with brown rice lightly tossed with olive oil. And yes, desserts are also on this menu — treat your sweet tooth to gluten- and grain-free brownies made with almond flour, coconut sugar, toasted hazelnuts, and decadent chunks of dark chocolate. You’re welcome!

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #recipes.

 

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