Make: Recipes from Be Well Boot Camp

Davio's chef David Boyle demonstrates his puttanesca recipe

>> See also: Be Well Boot Camp Recap, Photos, and Video

Summer Grain Salad
Created by Katie Cavuto Boyle, Healthy Bites Delivery

4 cups cooked quinoa* or whole-grain couscous
½ cup diced red onion
1 cup chopped bell peppers (use red, orange or yellow)
1 cup chopped cucumber (leave skin on for green color)
1 cup halved cherry tomatoes
1 cup black beans
2 tablespoon extra-virgin olive oil
1 tablespoons red wine vinegar
Juice of one lime (zest is optional)
1 teaspoon ground cumin
¼ cup chopped parsley (or cilantro)
Salt and pepper to taste

Mix all ingredients together in a bowl and serve. Makes eight servings.

*To cook quinoa: Rinse quinoa well. Combine 1 part quinoa with 2 parts water in a saucepan. Bring to a boil then cover. Reduce heat and simmer for 15 to 20 minutes.

Puttanesca with Gluten-Free Pasta
Created by chef David Boyle, Davio’s

1 pound fresh gluten-free Tuscan fusilli pasta
2 tablespoons butter
1 teaspoon minced garlic
1 tablespoon capers
4 fresh anchovy fillets
10 San Marzano tomatoes
1/4 cup of white wine
6 Kalamata olives (chopped)
1 bunch basil chiffonade
Salt and pepper to taste

In a large saucepan add butter, garlic and capers. Cook until garlic is translucent. Add anchovy, tomatoes and wine, and combine until juices begin to boil. Add olives, basil, salt and pepper. Finally, add freshly cooked gluten-free fusilli pasta. Toss and serve. Makes four servings.

Super Foods Strawberry-Kale Lemonade
Created by Jennifer Vanheeswyk-Richmond, Jar Bar and Catalyst Cleanse

4 frozen strawberries
Juice from 1 lemon
8 ounces of water
Agave to taste or stevia
2 bunches of kale with stems removed
1 tablespoon Goji berries
1 tablespoon hemp seeds
1 teaspoon spiralina
1 teaspoon maca

Blend strawberries, lemon, water, agave, and kale. Add goji, hemp, maca and spirulina until smooth and well blended. Makes two six-ounce servings.