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Lunch & Dinner

Spinach Salad

Dressing:
  • Juice from 1 large lemon
  • 1 tbsp grainy Dijon mustard 
  • 2 tbsp pure maple syrup (or substitute with honey)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp hemp hearts 
  • dash of garlic powder 
  • dash of ground black pepper

Put all ingredients in a blender and process until smooth.

Salad:
  • 1 large bunch of spinach
  • 1/4 small purple onion, chopped
  • 1/2 red pepper, chopped
  • 3-4 white mushrooms, chopped
  • 1/4 cup almonds, chopped

Salad Dressing Recipes

These salad dressings are best made fresh, but can be stored in the refrigerator in sealed glass jar for 2-3 days.

Lemon Olive:
  • 1 part lemon juice
  • 2 parts Extra Virgin Olive Oil
  • 1/3 cup chopped kalamata olives

Basic Balsamic:
  • 1/3 cup Balsamic vinegar
  • ¾ cup Extra Virgin Olive Oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced
  • Salt and pepper to taste


Sundried Tomato Vinaigrette:
  • ¼ cup sundried tomatoes, chopped finely
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp oregano, fresh or dried
  • 1/3 cup Extra Virgin Olive Oil
  • Salt and pepper to taste

Italian:
  • 1 cup Extra Virgin Olive Oil
  • 1 cup red wine vinegar
  • 1 clove garlic chopped
  • 2 tsp onion, minced finely
  • 2 ½ tsp oregano, fresh or dried
  • 2 ½ tsp  basil, fresh or dried
  • 2 tsp mustard powder
  • Salt and pepper to taste


Thai Grilled Chicken Thighs

Ingredients
  • 12 boneless, skinless Chicken Thighs
  • 1/3 Cup fresh Basil, chopped
  • 1/3 Cup fresh Cilantro, chopped
  • 1 Tbsp. ginger, minced
  • 1 Tbsp. garlic, minced
  • ½ jalapeno Pepper, seeds removed and minced 
  • 2 Tbsp. tamari (or Soy Sauce)
  • 1 ½ Tbsp. olive oil
  • 1 ½ Tbsp. honey

Combine all ingredients, except Chicken in a bowl that has a lid and can be sealed.  Mix well.
Add Chicken.  Coat the Chicken with the sauce and seal bowl.  Refrigerate for one hour or longer.

Grill Chicken on the BBQ on medium heat with the BBQ lid open.  Cook until the Chicken is golden brown and cooked through 
(approximately 12 minutes per side).

Brown Rice Meatloaf

Ingredients
  • 1 lb.  lean ground turkey or chicken or bison
  • 1 cup cooked brown rice
  • 1 egg
  • ¾ cup plain, organic yogurt 
  • ½ cup onion, diced
  • 1 clove garlic, finely chopped
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • 1 tbsp tamari or low sodium soy sauce
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp extra-virgin olive oil

Directions
Preheat oven to 350 F. 

In a large mixing bowl, combine all ingredients and mix well.  Line a loaf pan with parchment paper and brush with olive oil.  
Put meat mixture into lined pan and pat down until smooth. Bake for about an hour, test for doneness. 
Remove from oven and let stand for 10 minutes before cutting. 

Oven-Roasted Brussels Sprouts

Ingredients
  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp ground black pepper 

Directions
Preheat oven to 400 F. 

Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, 
crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve. 

Three Twists:

Rosemary Parmesan Brussels sprouts

Add 1 tbsp chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add ¼ cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with ¼ cup shredded Parmesan cheese. 

Cranberry Pecan Brussels sprouts

During the last 5 minutes of roasting, add 1 cup dried cranberries and ¼ cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.

Brussels sprouts and Kale Salad

After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, ¼ cup crumbled goat cheese and ¼ cup balsamic vinaigrette. 
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