First Lady, Michelle Obama welcomes young runners participating in Run Across America health campaign at the South Lawn of the White House…
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First lady of the United States, Michelle Obama has become an advocate for healthy eating, veterans and military families, poverty awareness and women’s rights. Here are some recipes created with Michelle’s veggies in the White House kitchen, and served to the Obama family on a fairly regular basis….
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Enjoy…!
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Grilled Chicken Salad with Herb Sherry Vinaigrette (serves 6)
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2 pounds assorted seasonal garden greens like arugula and and baby spinach
6 chicken breasts (6 ounces each)
1 tablespoon thyme
zest from 1 lemon
6 sprigs chives, chopped
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For the Vinaigrette
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1 cup sherry vinegar
juice from 2 lemons
1 shallot, finely minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons honey
1 cup extra virgin olive oil
salt and pepper to taste
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Combine sherry vinegar, lemon juice, shallots, oregano, basil, and honey in a bowl. Slowly whisk in olive oil until the mixture is emuslified. Chill.
Wash greens, and set aside.
Marinate chicken with lemon, thyme, and olive oil. Season with salt and pepper and then grill.
Serve chicken on a bed of greens, drizzled with vinaigrette
Warm baked apples with dried cherries, raisins, and blueberries (serves 6)
6 Golden Delicious or Granny Smith apples
3 tablespoons frozen orange juice concentrate
1 cup mixed dried cherries, blueberries, and raisins
1/2 cup light brown sugar
6 teaspoons honey
2 tablespoons safflower or canola oil
Brush 6 cupcake molds or a muffin tray with oil to prevent sticking.
Remove the stem and core of each apple with a melon baller. Poke a few holes into the top of the apple with a fork, and place apple in cupcake molds or muffin tray.
Place half a tablespoon of orange juice concentrate into the center of each apple. Fill each apple with dried fruits and sprinkle brown sugar over the tops. Drizzle with honey and bake at 300 degrees F for 30 minutes or until apples are soft.
Serve warm.
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Fruit and oatmeal bars (serves 9)
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6 tablespoons grape-seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
pinch of salt
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple. Use at least three kinds, and cut large fruits into dime-size pieces)
1 teaspoon ground cardamom or cinnamon
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Heat oven to 350 degrees F.
Line a 9-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
Spread oats and seeds on another baking pan and toast in the oven until they’re golden and fragrant, about 6 to 8 minutes, shaking the pan once during toasting.
In a sauce pan, combine oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
Transfer toasted oats and seeds to a large mixing bowl. Pour the hot sugar mixture over the oats and seeds and stir until well combined.
While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula
Bake until brown, 25 to 30 minutes.
Transfer pan to a wire rack and allow it to cool completely.
Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1 1/2-inch by 3-inch bars.
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All recipes courtesy of “Healthy Recipes from the White House to You.”
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