As we bring our Blue Zones series to an end, we wanted to share a practical day of eating for those wanting to try a new recipe or even try out the Blue Zone lifestyle and diet. From a wholesome breakfast to a satisfying dinner, these recipes celebrate nourishing ingredients and the well-documented health benefits of incorporating olive oil and vinegar into your meals.

Breakfast: Granola Yogurt Bowl

Ingredients:

• Whole milk Greek yogurt of choice
• Whole grain granola of choice (try our Bodacious Granola! The recipe was developed by our owner, Rishy Studer)
• Fresh mixed berries (we went with strawberries and blueberries)

Directions:

1. Layer your bowl by starting with the Greek yogurt, then the granola, and top with the berries. If you’re looking for a fun way to jazz up your bowl, drizzle it with one of our balsamic vinegars, like our Espresso Dark Balsamic or Chocolate Dark Balsamic.

Why balsamic vinegar?

Adding a splash of balsamic vinegar to this breakfast bowl not only enhances its flavor but also provides a dose of antioxidants, supporting cardiovascular health.

Lunch: Warm Brussels Sprouts Salad with Cilantro Lemon Vinaigrette

For the salad:

• 12 ounces Brussels sprouts
• 1 shallot, minced
• ½ cup breadcrumbs, optional
• 2 tablespoons Bodacious Cilantro & Red Onion Olive Oil
• ¾ cup crushed nuts (walnuts, almonds, or other)
• ½ cup pickled red onions
• ¼ cup vegan parmesan, optional, shredded
• Salt and pepper, to taste
• Bodacious Sicilian Lemon White Balsamic Vinegar, to taste

For the cilantro lemon vinaigrette:

• 2 teaspoons mustard
• 2 cloves garlic, minced
• 1 teaspoon maple syrup
• 2 lemons, juiced
• ⅓ cup Bodacious Cilantro & Red Onion Olive Oil
• ¾ tsp salt
• Black pepper, freshly cracked, to taste

Directions:

1. Preheat the oven to 400˚ and line a baking sheet with parchment or a reusable sheet.
2. Trim any browning bits off of your Brussels sprouts, then to make life easy, transfer to a food processor and blitz until shredded. Alternatively, you can slice the Brussels sprouts into thin strips.
3. Transfer to the baking sheet with minced shallot, bread crumbs (if using) and olive oil. Add a bit of salt and pepper, and bake for 25 minutes until the Brussels are golden.
4. While the Brussels bake, crush your nuts of choice and whisk together the ingredients for the cIlantro lemon vinaigrette.
5. Remove the Brussels sprouts from the oven and pour into a bowl with the vinaigrette, crushed nuts, pickled onions and vegan parmesan. Drizzle with Bodacious Sicilian Lemon White Balsamic Vinegar, to taste. Enjoy immediately, or store and reheat.

Why olive oil and vinegar?

The use of olive oil in the vinaigrette not only brings out the flavors but also provides healthy fats. Meanwhile, the balsamic vinegar not only adds tanginess but also brings a wealth of polyphenols with added health benefits.

Dinner: Coconutty Beans & Greens Stew

Ingredients:

• 1 medium onion, coarsely chopped
• 1 plum tomato, coarsely chopped
• 3 garlic cloves
• 1 1″ piece ginger, scrubbed
• 2 red Thai chiles or 1 Fresno chile
• 3 Tbsp. Bodacious Cilantro & Red Onion Olive Oil, divided, plus more for serving
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• 1 13.5-oz. can unsweetened coconut milk
• 1 medium sweet potato, peeled, sliced into ¼”-thick rounds
• 1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped
• 2 15-oz. cans butter, gigante, or cannellini beans, rinsed
• 2 Tbsp. (or more) fresh lemon juice
• 1 baguette, sliced on a diagonal 1″ thick
• Flaky sea salt

Directions

1. Purée 1 medium onion, coarsely chopped, 1 plum tomato, coarsely chopped, 3 garlic cloves, one 1″ piece ginger, scrubbed, and 2 red Thai chiles or 1 Fresno chile in a blender until smooth.
2. Heat 1 Tbsp. extra-virgin olive oil in a large deep skillet over medium. Add onion mixture and 1 tsp. Diamond Crystal or ½ tsp.
3. Morton kosher salt. Cook, stirring occasionally, until moisture is evaporated and mixture is paste-like in consistency and beginning to stick to bottom of skillet, 12-16 minutes.
4. Stir in ½ tsp. ground coriander, ½ tsp. ground cumin, and 1 tsp.
5. Diamond Crystal or ½ tsp. Morton kosher salt. Pour in one 13.5-oz. can unsweetened coconut milk and 2 cups water; stir to combine.
6. Increase heat to medium-high and bring to a boil. Add 1 medium sweet potato, peeled, sliced into ¼”-thick rounds, and cook, stirring occasionally, until tender, 10-12 minutes.
7. Add 1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped, and two 15-oz. cans butter, gigante, or cannellini beans, rinsed, and cook, stirring occasionally, until chard is wilted, about 4 minutes. Remove from heat and stir in 2 Tbsp. fresh lemon juice. Taste and add more kosher salt and/or lemon juice if needed.
8. Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in 2 batches and adding 1 Tbsp. extra-virgin olive oil between batches, fry 1 baguette, sliced on a diagonal 1″ thick, until golden, about 2 minutes per side. Set aside.
9. Divide stew among bowls. Season with flaky sea salt and drizzle with more extra-virgin olive oil. Serve with toasts.

Why Olive Oil & Vinegar:

The use of Cilantro & Red Onion Olive Oil adds a burst of flavor to the stew while contributing heart-healthy monounsaturated fats. Drizzling extra virgin olive oil on the toasts not only enhances taste but also complements the nutritional richness of this wholesome meal.

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We hope you enjoy this day of delicious, nutritious meals inspired by the Blue Zone lifestyle, where the inclusion of olive oil and vinegar contributes not only to flavor but also to your well-being! We’d love to know if you give one (or all!) of the recipes a try. Tag us on social media at @bodaciousshops or use the hashtag #BlueZoneBodacious so we can follow along!

For more recipes and inspiration, click here.

Cheers to health, joy, and good olive oil.