Shake up supper with these fresh and fun-to-eat rolls, made with omega-3-rich salmon, brown rice, and lots of cool, crunchy veggies. For a spicy, creamy kick, stir together a dipping sauce of mayonnaise and sriracha, or just serve these crowd-pleasers with a drizzle of gluten-free tamari.
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Thursday, February 27, 2020
Chicken and Wheat Berry Bowl
Brain-boosting whole grains and lean grilled chicken get brightness from a tangy vinaigrette, sweetness from blueberries, and a nice crunch from walnuts. Sub in farro, quinoa, or any other whole grain for the wheat berries.
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Whole-Grain Pasta Primavera
Crisp-tender green veggies complement chewy whole-grain pasta; a little olive oil, red pepper flakes, and feta tie it all together. While this dish is delicious without the cheese, that bit of briny creaminess really makes the recipe sing.
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Grilled Chicken with Mole Black Beans
Smoky, spicy black beans are the star of this show; they deliver all the deep flavor of a classic mole with much less effort. The MIND diet recommends at least three to four servings of beans or lentils a week. With this dish in your repertoire, you’re on your way to meeting that goal.
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Lentil, Arugula, and Avocado Salad
This salad is perfect for a weeknight dinner: It combines two MIND power players—lentils and greens—and comes together in just 15 minutes. The tangy, probiotic-packed yogurt dressing and avocado manage to make something as simple as salad seem indulgent.
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Hazelnut-Crusted Halibut with Beet and Spinach Salad
The MIND diet recommends eating an ounce of nuts at least five days a week. One way to get your fill is to put away the panko and coat fish (or chicken) with finely chopped nuts. We used hazelnuts here, but almonds would work equally well.
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