In The Kitchen Archives - Page 26 of 32

Super Fudgy Paleo Brownies

December 18, 2018

Super Fudgy Paleo Brownies Just in time for the holidays! These super fudgy Paleo brownies are made with plenty of chopped chocolate, almond flour and a touch of coconut flour. They’ll be your new favorite treat – whether you’re Paleo or not! Yes, their is sugar in these brownies, but coconut sugar does have some nutrients, and the recipe calls for significantly less sugar than most brownie recipes. Thanks to our friend Nicole Hunn at Gluten Free on a Shoestring for sharing this tasty recipe! Ingredients: (Servings: 16 brownies) 5 ounces dark chocolate, chopped (you can try using a mix of unsweetened chocolate and dark chocolate, for a richer, less sweet brownie) 6 tablespoons (84 g) virgin coconut oil ¼ cup (84 g) honey 3 eggs (150 g, weighed out of...

5 Ingredient Mexican Brown Rice

December 11, 2018

In The Kitchen

This recipe might just be the simplest most flavorful rice dish you’ll ever cook. It comes together so easily and quickly in one skillet, which makes for less mess. You can even throw in your favorite veggies if you wish. Thanks to our friends at Kim's Cravings for sharing this tasty easy to make recipe! Ingredients: (Servings: 6, Calories: 470, Minutes: 15) 1 ½ cups corn (frozen or fresh) 15 ounces black beans (drained and rinsed) 3 cups brown rice (whole grain, Minute® Ready to Serve Rice) 1 tablespoon chili powder 1 cup fresh salsa Fresh cilantro Avocado Directions: Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes. Add Minute® Ready to Serve Rice and...

5 ingredient Mexican brown rice avocado black beans chili powder fresh cilantro healthy eating salsa

15 Minute Easy Lo Mein Dinner

December 4, 2018

In The Kitchen

The easiest lo mein dish you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out! Thanks to our friends at Damn Delicious for sharing this tasty noodle dish! Ingredients: (Servings: 4, Calories: 320, Minutes: 25) 8 ounces egg noodles (lo mein) 1 tablespoon olive oil 2 cloves garlic (minced) 2 cups cremini mushrooms (sliced) 1 red bell pepper (julienned) 1 carrot (julienned) ½ cup snow peas 3 cups baby spinach Sauce: 2 tablespoons reduce sodium soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil ½ teaspoon ground ginger ½ teaspoon sriracha (or more, to taste) Directions: In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In...

healthy eating healthy noodle dish lo mein

Grilled Lemon Garlic Chicken Kabobs

November 27, 2018

In The Kitchen

These grilled lemon garlic chicken kabobs are a healthy and flavorful source of protein that have a tasty Greek flair! Pair it with a whole-grain pita, roasted potatoes, brown rice or with a nice salad for a refreshing and light meal that requires minimal prep and clean up {Gluten-free & Paleo}. There’s something about those flavors of lemon and garlic mixed with chicken on a skewer grilled to perfection that make for such an appetizing meal. Thanks to our friends Haute and Healthy Living for sharing this healthy recipe! Ingredients: (Servings: 6, Calories: 130, Minutes: 45) 8 ounces chicken breasts 2 tablespoons olive oil 1 lemon 3 garlic cloves (minced) 1 teaspoon dried oregano ¼ teaspoon salt (each, and freshly ground pepper) Directions: Cut chicken breasts into one-inch cubes. Place in a deep dish and add the...

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One Pan 15 Minute Healthy Roasted Chicken and Veggies

November 20, 2018

In The Kitchen

Thanks to our friends at Gimme Delicious for sharing this healthy and flavorful dish! This oven roasted chicken breast and rainbow veggie are tender, juicy and ready in 15 minutes. A perfect way to wrap up your Thanksgiving holiday! Ingredients: (Servings: 2, Calories: 320, Minutes: 20) 2 chicken breasts (medium, chopped) 1 cup bell pepper (chopped, any colors you like) ½ onion 1 zucchini (chopped) 1 cup broccoli florets ½ cup tomatoes (chopped or plum/grape) 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon Italian seasoning ¼ teaspoon paprika (optional) Directions: Preheat oven to 500°F. Chop all the veggies into large pieces. In another cutting board, chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet...

15 minute recipe chicken breasts healthy eating rainbow veggies

Immune Building Vegetable Stock

November 13, 2018

In The Kitchen

Vegetable stock is a healthy alternative to stocks cultivated from meats such as chicken and fish. Along with being flavorful, it's jam-packed with plenty of gut and immune health benefits and an overall low caloric intake. Thanks to our friends at Bon Appétit, you can easily prepare this vegetable stock recipe to enjoy with friends and family! Ingredients: 1 tablespoon olive oil 2 medium onions, unpeeled, cut into 1-inch pieces 10 celery stalks, cut into 1-inch pieces 2 large carrots, peeled, cut into 1-inch pieces 8 ounces crimini (Baby Bella) or button mushrooms, halved if large 1 small fennel bulb, cut into 1-inch pieces 1 head of garlic, halved crosswise 6 sprigs flat-leaf parsley 1 bay leaf 1 teaspoon whole black peppercorns Preparation: 1. Heat oil in a large stockpot...

healthy eating vegetable broth vegetable stock

Tuscan Chicken, Bean and Spinach Soup

November 6, 2018

In The Kitchen

Tuscan Chicken, Bean and Spinach Soup is a complete meal containing very little fat and loads of fiber and flavor that the whole family will enjoy! Thanks to our friends at MyRecipes for sharing this healthy pick for the upcoming holidays! Ingredients: 1 Tablespoon olive oil 1 Tablespoon grass-fed butter (unsalted) 2 garlic cloves, minced 1 cup chopped carrots (3 medium) 1 medium onion, chopped 1-1/2 cups sliced mushrooms (about 6 oz) 2 cups chopped peeled butternut squash (about 1-3/4 pounds) 2 (15 ounce) cans cannellini beans, rinsed and drained 4 cups organic chicken broth (preferably homemade) 2 cups organic vegetable broth (homemade) 1 Tablespoon Italian seasoning 3 cups shredded, cooked chicken (from the homemade broth) 2 slices Applewood-smoked bacon, cooked and crumbled (optional) 10 ounces fresh...

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Baked Acorn Squash with Chestnuts, Apples and Leeks

October 15, 2018

In The Kitchen, Uncategorized

Thanks to our friends at Food and Wine for this perfect addition to our fall taste palette. Ingredients 4 acorn squash (about 1 pound each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1 1/2 cups diced celery 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick 2 Granny Smith apples, peeled and diced 2 teaspoons finely chopped thyme 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups) 7 ounces vacuum-packed cooked chestnuts 1/2 cup chopped parsley 1/3 cup heavy cream 1/3 cup vegetable stock or low-sodium broth Directions Step 1 Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and...

acorn squash chicken Functional Medicine healthy eating healthy eats healthy food lose weight squash Thrive wellness

Big Game Black Bean Salsa

October 9, 2018

In The Kitchen

It's hard not to enjoy a salty snack while watching the Big Game. For me, it can be a problem finding healthy snacking options on game day, which is mostly my own doing. But that's ok because we have the perfect alternative for you. Our Game Day Black Bean Salsa is where it's at, and it's so good you won't be able to stop eating. Enjoy! Ingredients: two cans black beans, drained & rinsed two cans sweet corn, drained & roasted on the stovetop 4 - 5- Roma tomatoes, seeded diced one medium red onion, diced one jalapeno, seeded & diced Cilantro (to taste) julie of one lime (to taste) Directions: Combine all ingredients in large refrigerator safe bowl, let sit for 3 hours and serve cold with...

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Mini Salmon Cakes

October 2, 2018

In The Kitchen

People raved about this Mini Salmon Cakes recipe at our Let's Cook: Fish event last week. So much so that we felt necessary to share it with the world. Serves 10 Ingredients: 2 Salmon Filets or 2 large cans of Salmon 1 1/2 t salt 1 1/2 t pepper One onion diced, sauteed 2/3 cup plain breadcrumbs (Almond Flour as a Vegan option) 1/3 cup light mayo (Avocado Mayo as a Vegan option) 1/4 cup Dijon mustard One egg 4 T lemon juice Directions: Preheat oven to 400 degrees Salt & Pepper the salmon and cook in preheated oven for 15 minutes. Let fish cool down and flake it apart with a fork. Mix ingredients and scoop into 1 1/2 inch scoops or roll and place on a parchment lined sheet pan. Bake in a 400-degree oven for...

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In The Kitchen

Super Fudgy Paleo Brownies

5 Ingredient Mexican Brown Rice

15 Minute Easy Lo Mein Dinner

Grilled Lemon Garlic Chicken Kabobs

One Pan 15 Minute Healthy Roasted Chicken and Veggies

Immune Building Vegetable Stock

Tuscan Chicken, Bean and Spinach Soup

Baked Acorn Squash with Chestnuts, Apples and Leeks

Big Game Black Bean Salsa

Mini Salmon Cakes

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Roasted Cauliflower Hummus Dip

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