In The Kitchen Archives - Page 17 of 39

Braised Chicken in Mustard and White Wine Sauce

August 30, 2022

Do you think you are too busy to cook now that school is in session? Try making this wholesome Chicken dish as an alternative to takeout or processed meals. Most of the preparation time is spent in the oven, giving you time to help with homework, make a salad and sides, or get a quick workout. This can be served over rice or noodles along with a big salad and some steamed green beans. Ingredients: 2 T olive oil 2 lb of chicken thighs, bone-in ( about 7-8 ) 4 shallots, chopped 3 garlic cloves, chopped 1/3 cup of white wine or sherry 1 cup organic chicken broth or bone broth 1⁄4 cup of whole grain mustard 1 T fresh thyme leaves ( or 1 t...

chicken

Creamy Artichoke Dip

August 30, 2022

In The Kitchen

You can't go wrong with this Creamy Artichoke Dip. It's packed with gut health nutrients, simple, and a perfect addition to your next picnic or cookout! Ingredients: • 1 cup pre-cooked artichoke hearts • (Can use a can of artichoke hearts or frozen artichoke hearts, defrosted and heated slightly) • 1 cup fresh baby spinach • 1 cup live plain yogurt • 1 BPA-free can of organic cannelloni beans • 2 garlic cloves • Juice of half a lemon or 2 T • 1 tbsp extra virgin olive oil or oil from the artichokes • Pinch of salt and pepper to taste • 1 tbsp nutritional yeast • 1 t white miso • ¼ cup organic Italian parsley Direction: Add all ingredients to a food processor or high-speed blender and blend until smooth. Can top crackers with this dip or...

artochoke

Guacamole

August 23, 2022

In The Kitchen

This Guacamole recipe is from the Food As Medicine and Elimination Diet programs, and it's one of our favorites because it's simple, quick, and packed full of health benefits! Ingredients: 3 ripe avocados 2 cloves garlic 1 onion 1/3 cup organic cilantro 1 serrano chili pepper Juice of 1 lime ½ t sea salt or Himalayan salt 1 tomato, chopped Directions: Place all ingredients except tomatoes into the food processor. Chop until chunky and combined. Add tomato and pulse until desired consistency. ...

guacamore

Farro Salad with Broccoli, Goat Cheese, Cashews and Barberries

August 16, 2022

In The Kitchen

Challenge yourself to eat new foods. This recipe may introduce you to new ingredients and flavors. Farro A traditional food of the Mediterranean. It is a hearty grain with a chewy texture and rich, nutty flavor that is an excellent source of fiber and can easily be substituted for rice in soups, casseroles, or pilafs. Barberries A tart red berries of the Berberis vulgaris plant. The berries have been used in traditional medicine for centuries to treat digestive issues, infections, and skin conditions. They contain many beneficial compounds but most notable is berberine which is a powerful antioxidant and helps to manage conditions like diabetes, dental caries, and acne. Ingredients: 1 ½ cup cooked farro 2 stalks of broccoli cut up into small florets 3 scallions sliced thinly ¼ cup...

cashnews farro recipe

Coconut Brown Rice Bowls with Brussel Sprouts and Soy

August 9, 2022

In The Kitchen

This rice bowl is a light summer dish that has Unami and will leave you quite satisfied. If you cannot find Fresno peppers can substitute chili peppers or jalapeno peppers. Ingredients: 3 T coconut milk 2 T rice vinegar, seasoned 1 T white miso 2 T gluten-free soy sauce 8 oz Brussel Sprouts, trimmed and cut into halves 2 T toasted sesame oil 1⁄2 cup thinly sliced shiitake mushrooms 2 cups cooked brown rice 1 1⁄2 cup frozen edamame, thawed 1 medium red Fresno Chile, thinly sliced 1⁄4 t pepper 1 medium avocado, diced 1⁄4tsalt 1⁄2 cup cashews tossed with 2 tsp coconut oil and browned Sriracha chili sauce Cilantro Directions: Preheat the oven to 350 degrees. Stir together milk, vinegar, and soy sauce in a bowl....

brussel sprouts coconut recipe

Tangy Apricot Sauce

August 2, 2022

In The Kitchen

Summer is the perfect time to enjoy apricots. Do not knock this small fruit as it is packed with Vitamin C, fiber, and polyphonic antioxidants linked to reducing oxidative stress and inflammation. Enjoy fresh summer apricots in this versatile tangy sauce. 1 cup of fresh apricots, pit removed and cut into small chunks, skin intact (about 5 small apricots) 2 cups of filtered water 2-3 T coconut or date sugar (start with 2 if apricots are ripe and sweeter) ½ t cinnamon 1 t lemon juice 1 T soy sauce 1 T apple cider vinegar Place all ingredients in a high-speed blender and pulverize until it develops sauce. Can add additional filtered water if needed to achieve the correct consistency. Use this as a sauce over fish, tempeh, or chicken, or use it as a...

apricots recipe

Peach Ginger Smoothie

July 26, 2022

In The Kitchen

In the South, summer is synonymous with peaches. Pick up some fresh peaches from the Farmers Market (Freestone are best) and enjoy them in a smoothie. Never peel the peaches as many of the phytonutrients are contained in the skin. Ingredients: 2-3 ripe peaches 1 banana 3⁄4 cup coconut milk, full fat 1 cup baby spinach leaves 1-2 scoops of collagen or unflavored protein powder 2 T chia seeds One 2-inch piece of peeled ginger, cut into slices 1 T maple syrup (optional) 5 cups of cubed ice Directions: Combine all ingredients in a high-speed blender and blend until smooth. ...

peach smoothie

Vegan “Cheesy” Kale Chips

July 12, 2022

In The Kitchen

You will be surprised at how tasty (and cheesy) these kale chips are. Try using purple kale to get extra phytonutrient benefits. Ingredients: 4-5 cups purple kale, washed and removed from tough stems, and torn into chip-sized pieces Avocado spray Salt to taste 1/2 t garlic powder 1⁄4 cup Nutritional Yeast Directions: Preheat the oven to 300 degrees or 250 degrees if you have a convection setting. Place kale pieces in a large bowl and spray lightly with avocado oil. Mix with hands and spray another layer of avocado oil. Sprinkle with the salt, garlic powder, and nutritional yeast and toss with two spoons. Bake in the oven for 12-15 minutes. Remove the kale chips when they are crispy but not too browned. ...

kale vegan

Pan-Roasted Carrots with Mint and Parsley

July 6, 2022

In The Kitchen

Ingredients: 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise 1/2 cup low-sodium vegetable or chicken broth 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1/3 cup chopped mint 1/3 cup chopped parsley 2 - 3 teaspoons fresh lemon juice 1/2 teaspoon lemon zest Directions: Place the carrots, broth, and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium, and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, combine the mint,...

carrots

Rosemary Roasted Purple Fingerling Potatoes

June 29, 2022

In The Kitchen

Purple potatoes feature unique cancer-fighting properties that traditional white potatoes do not thanks to their specific phytochemicals. Ingredients: 2 T avocado oil or olive oil 2 T rosemary, chopped 1⁄4tseasalt 1 lb purple fingerling potatoes Directions: Preheat the oven to 400 degrees. Combine all ingredients in a large bowl. Place on a baking sheet and roast for 25 minutes or until tender and slightly browned. ...

Purple potatoes

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In The Kitchen

Braised Chicken in Mustard and White Wine Sauce

Creamy Artichoke Dip

Guacamole

Farro Salad with Broccoli, Goat Cheese, Cashews and Barberries

Coconut Brown Rice Bowls with Brussel Sprouts and Soy

Tangy Apricot Sauce

Peach Ginger Smoothie

Vegan “Cheesy” Kale Chips

Pan-Roasted Carrots with Mint and Parsley

Rosemary Roasted Purple Fingerling Potatoes

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Monday Motivation: Garlic & Gut Health

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