The Best Alkaline Diet Recipes

Sample: Broccoli Quinoa Salad-To-Go

• 3 cups cooked quinoa- see method below
• 5 cups raw broccoli, cut into small florets and stems
• 3 medium garlic cloves
• 2/3 cup raw nuts – cashews, almonds or pine nuts
• 1/3 cup rice Parmesan (tricky to find but you’ll see it in the chillers in a small blue foiled shaker)
• sea salt to taste
• 2 tablespoons fresh lemon juice (usually 1 med. lemon)
• 1/4 cup olive oil
• 2 tbsp hemp oil (amazing omega 3-6-9′s added here)
• 1/4 cup almond milk  (unsweetened)
• yummy optional toppings- sliced avocado
, hemp nuts, raw chopped nuts or seeds

Method

Cook the quinoa: 2 cups water and 1 cup quinoa (rinsed) and bring to boil and then simmer for approx 10 mins till water is mostly absorbed then set aside with lid on for a wee bit to soften further and absorb remaining liquid.  Stir and then allow to cool.  Pour off any excess liquid.

Bring a pot of water to boil and season generously with 1 tbsp good sea salt, then add the broccoli and allow to turn bright green with just 1-2 mins max cooking time.  Drain and then run cool water over to stop it from cooking further. Set aside 3 cups of this cooked broccoli for use later.

Now combine remaining ingredients except oil and milk in a food processor creating a finely blended mixture.  Now add oils and milk and mix til just combined, not too pureed.  Combine this mixture with the remaining 3 cups of broccoli and season with sea salt to taste.

Pack your lunch box with toppings of hemp nuts, chopped raw nuts and even sliced avocado combined with a generous heap of mixed greens.  If you have 50% broccoli salad and 50% greens you’ll have approx 30-70 ratio of veggies and greens to the quinoa which is a perfect alkaline proportion.

Makes 4-6  lunches

For the complete list of the Best Alkaline Diet Recipes, Click Here!

Under 100 Calories Recipe: Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Ingredients

• 6 small Yukon gold or red potatoes (about 2 pounds)
• 1 teaspoon olive oil
• 1/2 teaspoon salt, divided
• Cooking spray
• 2 tablespoons fat-free milk
• 1 tablespoon butter
• 1/2 teaspoon black pepper
• 1/2 cup (2 ounces) finely grated white cheddar cheese
• 2 tablespoons finely chopped smoked salmon (1 ounce)

Preparation

1. Preheat oven to 400°.
2. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
3. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Under 100 Calories Recipe: Beef Teriyaki Crisps with Wasabi Mayonnaise

Ingredients

Steak:

• 1/4 cup fresh orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons honey
• 2 teaspoons grated peeled fresh ginger
• 1/2 pound flank steak, trimmed
• Cooking spray

Remaining ingredients:

• 1/2 cup reduced-fat mayonnaise
• 2 teaspoons wasabi paste
• 2 teaspoons rice vinegar
• 24 baked rice crackers
• Fresh chive pieces (optional)

Preparation

1. To prepare steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.
3. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.

Under 100 Calories Recipe: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Ingredients

Sauce:

• 1/3 cup reduced-fat mayonnaise
• 1 1/2 tablespoons chopped fresh chives
• 1 tablespoon capers, drained and chopped
• 1/4 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/8 teaspoon minced garlic
• Dash of freshly ground black pepper

Crab cakes:

• 2 teaspoons olive oil
• 1/2 cup sliced green onions
• 1/3 cup finely diced red bell pepper
• 1/3 cup finely diced green bell pepper
• 1 garlic clove, minced
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot pepper sauce
• 1 teaspoon (30%-less-sodium) Old Bay seasoning
• 1 large egg, lightly beaten
• 2 cups crumbled Buttermilk Corn Bread
• 1 pound lump crabmeat, shell pieces removed
• Cooking spray
• Fresh chives (optional)

Preparation

1. To prepare sauce, combine first 8 ingredients; chill.
2. Preheat oven to 400°.
3. To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.

Healthy Baked Honey-Mustard Chicken Bites

Ingredients

• 8 oz refrigerated bread stick dough   
• 1 pound(s) uncooked boneless skinless chicken thigh(s), cut into 24 equal-size pieces   
• 1/4 cup(s) honey mustard, 

Dipping Sauce  

• 3 Tbsp honey mustard   
• 1 1/2 tsp low sodium soy sauce   
• 2 tsp chives, fresh, minced   

Instructions

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).

Place chicken bites on prepared baking sheet. Bake until dough is golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.

Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.

Healthy Garlic Cilantro Lime Rice Recipe

Ingredients

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups long-grain rice
• 1 teaspoon kosher salt
• 3 to 4 cups low-sodium chicken broth
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Fish Tacos with Cabbage Slaw and Spicy Sriracha Sauce

Cabbage Slaw Ingredients:

• 4 cups very thinly pre-sliced Napa or Savoy cabbage 
• 1 cup chopped fresh cilantro 
• 2 tbsp fresh lime juice 
• 1 tbsp olive oil  
• 1 tsp toasted sesame oil 
• 1 cup chopped plum tomatoes (optional) 
• 1 cup thinly sliced green onions (optional)
• Pinch of salt

Cabbage Slaw Directions:

Combine shredded cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice, olive oil, sesame oil and a pinch of salt; toss well to combine. Refrigerate before use.

Fish Taco Ingredients: 

• 2 tbsp olive oil 
• 2 tbsp freshly squeezed lime juice
• 1 lime, sliced for garnish (optional) 
• 1 tsp salt 
• 1 pound white flaky fish fillet, like tilapia or halibut
• 8 flour tortillas
• Freshly ground black pepper
• 1 bottle Kelchner's Spicy Sriracha Sauce 

Fish Taco Directions:

In a small bowl, whisk together the olive oil, lime juice, salt and pepper.  Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

Heat the tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with cabbage slaw, fish, and Spicy Sriracha Sauce to taste.  Serve with lime wedges.