Veggies don’t have to be boring! Chef Robert Irvine has three amazing recipes that will turn your vegetable dishes into superstars.
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Of the meats that make their way onto our plate, steak is the best in protein. But, since it’s harder for the body to break down, it’s not often a staple, like chicken or turkey. Make the most of your biweekly steak nights by trading in boring and plain for one of these Irvine-approved recipes.
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| Broccoli Orange Slaw |
Because it’s so rich in antioxidants and fiber, broccoli is a true nutritional powerhouse. With vibrant green broccoli as the base, this salad pumps up the protein with egg, adds a touch of sweetness with grapes, and includes a bit of crunch with sunflower seeds.
Ingredients
Broccoli, 4 oz.
Red grapes, 1 oz.
Egg, hard-boiled, 1
Orange juice, 1/2 orange
Olive oil, 1 tbsp
Rice wine vinegar, 1 tbsp
Sunflower seeds, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Separate broccoli florets from the stems.
2. Blanch florets in boiling, salted water for about two minutes. Refresh in cold water.
3. Add sliced grapes, grated egg yolk, and grated egg whites. Add seeds.
4. Combine olive oil and rice wine vinegar. Mix with a whisk to form the base of your dressing. Add salt and pepper, then squeeze in orange juice.
5. Add dressing to dish. Plate and serve.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 314
Fat: 23 g
Carbs: 20 g
Protein: 12 g
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| Pesto Carrot Salad |
Colorful carrots are the stars of this pesto dish! When creating the pesto, feel free to make it your own. If you don’t have marcona almonds on hand, add any kind of nut you’d like. Don’t worry if your nuts aren’t completely blended. The added crunch over the tender carrots makes for a perfect pairing.
Ingredients
Carrots, 2
Marcona almonds, 1 tbsp (or nut of choice)
Cilantro, 1 oz.
Grape seed oil, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Peel fresh carrots and cut them into bite-sized pieces.
2. Blanch in boiling, salted water for about two minutes. Refresh in cold water.
3. Add marcona almonds, cilantro, grape seed oil, salt, and pepper to a blender. Blend.
4. Mix dressing into carrots.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 219
Fat: 18 g
Carbs: 14 g
Protein: 3 g
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| Creamy Beet Salad |
The earthiness of oven-roasted beets makes them a great base for this salad. In addition to being a stellar source of potassium, they’re hearty and take on a beautiful purple hue when plated. Combined with the essential oils of the orange and tangy taste from the sour cream, it’s a dish you’re sure to enjoy.
Ingredients
Marinade:
Beet, 1
Sour cream, 1/4 cup
Orange juice (and zest), 1 orange
Poppy seeds, 1 tsp
Black pepper to taste
Directions
1. Roast fresh beet. Dice, and place in a bowl.
2. Place sour cream in a bowl. Add fresh squeezed orange juice and zest (make sure not to grate the bitter, white pith).
3. Add poppy seeds to your dressing.
4. Spoon dressing over beets. Mix until you’ve achieved a beautiful blush color.
5. Place orange segments and cilantro on top as garnish. Add pepper to taste.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 212
Fat: 14 g
Carbs: 20 g
Protein: 4 g
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| Broccoli Orange Slaw |
Because it's so rich in antioxidants and fiber, broccoli is a true nutritional powerhouse. With vibrant green broccoli as the base, this salad pumps up the protein with egg, adds a touch of sweetness with grapes, and includes a bit of crunch with sunflower seeds.
Ingredients
Broccoli, 4 oz.
Red grapes, 1 oz.
Egg, hard-boiled, 1
Orange juice, 1/2 orange
Olive oil, 1 tbsp
Rice wine vinegar, 1 tbsp
Sunflower seeds, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Separate broccoli florets from the stems.
2. Blanch florets in boiling, salted water for about two minutes. Refresh in cold water.
3. Add sliced grapes, grated egg yolk, and grated egg whites. Add seeds.
4. Combine olive oil and rice wine vinegar. Mix with a whisk to form the base of your dressing. Add salt and pepper, then squeeze in orange juice.
5. Add dressing to dish. Plate and serve.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 314
Fat: 23 g
Carbs: 20 g
Protein: 12 g
=============================================
| Pesto Carrot Salad |
Colorful carrots are the stars of this pesto dish! When creating the pesto, feel free to make it your own. If you don't have marcona almonds on hand, add any kind of nut you'd like. Don't worry if your nuts aren't completely blended. The added crunch over the tender carrots makes for a perfect pairing.
Ingredients
Carrots, 2
Marcona almonds, 1 tbsp (or nut of choice)
Cilantro, 1 oz.
Grape seed oil, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Peel fresh carrots and cut them into bite-sized pieces.
2. Blanch in boiling, salted water for about two minutes. Refresh in cold water.
3. Add marcona almonds, cilantro, grape seed oil, salt, and pepper to a blender. Blend.
4. Mix dressing into carrots.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 219
Fat: 18 g
Carbs: 14 g
Protein: 3 g
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| Creamy Beet Salad |
The earthiness of oven-roasted beets makes them a great base for this salad. In addition to being a stellar source of potassium, they're hearty and take on a beautiful purple hue when plated. Combined with the essential oils of the orange and tangy taste from the sour cream, it's a dish you're sure to enjoy.
Ingredients
Marinade:
Beet, 1
Sour cream, 1/4 cup
Orange juice (and zest), 1 orange
Poppy seeds, 1 tsp
Black pepper to taste
Directions
1. Roast fresh beet. Dice, and place in a bowl.
2. Place sour cream in a bowl. Add fresh squeezed orange juice and zest (make sure not to grate the bitter, white pith).
3. Add poppy seeds to your dressing.
4. Spoon dressing over beets. Mix until you've achieved a beautiful blush color.
5. Place orange segments and cilantro on top as garnish. Add pepper to taste.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 212
Fat: 14 g
Carbs: 20 g
Protein: 4 g
I just made the Broccoli Salad and substituted Apple Cider for Rice Wine and added Pumpkin Seeds. OMFG! It’s beyond delicious!!!
Hmmmm eating veggies….. I don't care to put veggies back into there wheel chairs
Broccoli is very high in proteins so egges+ proteins that's a lot and vegetarian don't eat eggs
Likely yummy but His handsomeness distracted me sorry
Love how he doesn't use the citrus squeezer. His mighty hands are the squeezer!
I so love chef Robert, ooh Jesus!
A Chef not tasting the dressing before adding it?
me watching this video while eating a whole bag of m&ms
0:36 so weed is good huh
Omg I remember him watching his show . Wow he still got it . 🤩
Show us some of your work out
Does anyone know how he prepared the broccoli? He said anything with water but I didn't get it
Isn’t oil bad for us though ? Clogs arteries
You are amazing chefs! Thank you for sharing!
love his dishes!!
it is really worth to watch, really cool stuff and good advices, thanks man – i would just replace the sour cream with half and half with yogurt / maybe for fewer calories…
OMG thanks, this just that I was looking for ♥️
Excellent!
Orange segments work on the broccoli salad too!
that would be great if this channel share vegan recipes for building muscles.
Thank Yooooouuuuu Chef
"anything that green is good for us"
me: gets motivated and goest to smoke weed…