In The Kitchen Archives - Page 35 of 37

Jaleh's 'Famous' Turmeric Chicken Marinade

March 22, 2018

I meet a wonderful woman named Jaleh who introduced me to this mouthwatering Turmeric Chicken marinade that is so great and so nutritional that it needs to be shared with you! We sauteed veggies (broccoli, onions, carrots, and mushrooms) in a soy/ginger base and plated the entire dish on a bed of jasmine rice to create a simple, healthy 30-minute recipe that the whole family will enjoy. Turmeric Chicken Marinade: 4x Chicken Breasts 1 1/2 tsp. fresh ground turmeric black pepper to taste lemon juice & zest of 1x lemon sea salt (to taste) Minced garlic (4 cloves) 1/3 cup olive oil + 1 tbls for pan Put all ingredients in a large ziplock bag and let marinade for a minimum of 3 hours Directions: Heat 1 tbls Olive Oil in a...

Michael Mosley's Phyto Burst Lunchbox

March 14, 2018

In The Kitchen

In the spirit of our Healing Your Gut series we're sharing a lovely recipe from Michael Mosley's perfect meal for the gut. This recipe is packed with vegetables that are rich in phytonutrients, which have great health benefits because of their antioxidant and anti-inflammatory properties. “Eating them helps to preserve the microbial balance in the gut." Ingredients ½ avocado ½ cup red cabbage, finely sliced 1 small-medium carrot, grated or finely sliced ½ cup red capsicum, deseeded and sliced 4 tinned artichoke hearts, drained (they taste even better scorched on a hot griddle) 1 cup spinach leaves 4-5 broccoli florets, steamed 2 hard-boiled eggs, roughly chopped 2tbsp mixed seeds, toasted Apple Cider Vinegar Dressing 200ml olive oil 50ml live (raw) apple cider vinegar 1 tbsp lemon juice ½ tsp honey...

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Grilled Pineapple & Guacamole Turkey Burgers

March 2, 2018

Blog, Healthy Eating, In The Kitchen

Grilled Pineapple & Guacamole Turkey Burger Courtesy The Creative Bite We typically like to give you healthy original recipes, but we just couldn't help our self with this Turkey Burger. It's just that yummy. Ingredients: 4 Jennie-O ⅓ lb. Seasoned Turkey Burgers 4 slices pepper jack cheese 4 slices of fresh pineapple, ½" thick 1 c. guacamole 1 jalapeño, thinly sliced 4 whole wheat buns Cooking Directions: Prepare the turkey burgers according to their package directions. Minutes before the burgers are done cooking, add the pineapple to a sprayed grill. Cook on each side for 2 minutes. While the pineapple is cooking, top each burger with a slice of pepper jack cheese and allow to melt. Top the burgers with the grilled pineapple, ¼ cup guacamole and a few slices of jalapeño. Serve immediately!...

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Roasted Acorn Squash

February 27, 2018

Healthy Eating, In The Kitchen

So simple, so tasty and so great for you! Acorn Squash is high in antioxidants to fight free radical damage it also aids in boosting your immune system, decreasing inflammation and reducing high blood pressure. In less than 5 minutes you will have this recipe in the oven and ready for dinner! Ingredients: 1x Acorn Squash 1/2 tsp. Maple Syrup Kosher Salt & Pepper to taste Directions: Pre-Heat oven to 400. Cut Acorn in half and scoop out seeds. Once the seeds are removed, score the squash with a knife in a criss-cross pattern, this allows for the flesh to cook evenly and lets the seasoning seep deeper into the vegetable. Once scored pour maple syrup into it's core. Using your hang rub maple syrup evenly over the squash then lightly...

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Mexican Eggs Benedict

February 20, 2018

In The Kitchen

Mexican Eggs Benedict We gave this recipe a taste over the weekend and we were pleasantly surprised with this recipe, adding Chipotle chilies to the Hollandaise Sauce gives it that kick we need in the morning. Recipe courtesy of Danielle Walker's Against All Grain Serves 4 Chipotle Hollandaise Sauce 1 to 2 dried chipotle chilies 3 large egg yolks 2 teaspoons lime juice 2/3 cup salted clarified butter or ghee, melted 8 large eggs, poached 1 tablespoon Whole30-compliant bacon fat or extra-virgin olive oil 8 cups baby spinach sea salt and fresh cracked pepper for serving: avocado slices, fried plantains, fresh cilantro To make the sauce: Soak the chilies in boiling water for 15 minutes, until softened. Remove the seeds for a more mild sauce, or leave them in for a spicy...

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Paleo Green Guaco-Chicken Salad

February 13, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen

This tasty Green Guaco-Chicken Salad recipe is a Paleo-friendly option for when you're needing a boost! The avocado dressing is a nice replacement for the typical mayonnaise. Bring this salad with you and Go Green this weekend!This is an extra-creamy version of chicken salad. The avocado 'mayo' is the perfect thick dressing for the chicken salad. If your normal Paleo mayo turns out runny, tastes weird, or the ideas of raw egg grosses you out, this recipe is for you! It is a fairly simple chicken salad recipe that is perfect for picky eaters.Prep time: 15 minutesCook time: 20 minutesServes: 4-6 Ingredients: 4 chicken breasts4 green onions¼ of a white onion3 stalks celeryslivered almonds (optional)Dressing1 large avocado¼ cup water1 teaspoon olive oil1 teaspoon mustard2 teaspoons lemon juice1 teaspoon apple cider vinegar¼...

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Sweet Potato and Coconut Soup

January 30, 2018

Blog, Healthy Eating, In The Kitchen

We featured this yummy sweet potato & Coconut Soup dish during our 30 Day Detox Series and it did not disappoint. It's simple, sweet and tasty enough for the kids. Give a try this weekend! Ingredients 1 1/2 lbs sweet potatoes ( about 3 large) rinsed One tablespoon oil 1 onion, roughly chopped 1 2-in piece of fresh ginger, peeled and thinly sliced One tablespoon red curry paste 15 oz. can unsweetened coconut milk 3 cups chicken or vegetable broth 3 1/2 tablespoons lemon juice 1 teaspoon toasted sesame oil 1/2 cup fresh cilantro Directions Preheat oven to 400 F. Put sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium...

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Banana Walnut Muffins

January 23, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen

We shared this delicious banana walnut muffin recipe at our first Thrive 30 Day Detox seminar. Give they a try this weekend! Best of all, they are not only delicious They're Gluten and Dairy Free too! Ingredients: 1 1/2 c almond flour 1/2 c coconut flour 2 t aluminum free baking powder 1 1/2 t ground cinnamon 1/2 t sea salt 1 1/2 vanilla 3 large organic eggs 1 1/2 t vanilla 3 ripe bananas 1/3 cup coconut sugar 1/4 c full fat coconut milk 1 c raw walnuts Directions: Preheat oven to 350 degrees Toast walnuts in 350 degree oven for 12 minutes. Allow to cool then chop into small pieces. While nuts are toasting combine all dry ingredients in a bowl and set aside. In a mixer combine bananas, eggs, coconut sugar, vanilla and coconut milk and mix until smooth. Add dry...

Almond Cocoa Smoothie

January 16, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen, Uncategorized

Almond Cocoa Smoothie It's that time of the year. We're all trying to lose those pounds we put on during the holidays. Some of you might be in our 30 Day Detox program, other's still working on those New Year Resolutions. Regardless, this Almond Cocoa Smoothie is the healthy, filling, sweet and ever so yummy way to fix that sweet tooth while staying on track! Ingredients: 2 cups unsweetened almond milk 1 T cacao nibs or cocoa powder 1 scoop vegan protein powder 1 small avocado 1 teaspoon of almond extract 1⁄2 cup of ice cubes 1-2 cups loosely packed chopped kale or spinach Directions: Put all ingredients in a blender in order listed. Blend all the ingredients together in a blender on low speed and work up to a higher speed until smooth. Add more or less ice to...

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Arugula Pesto Cauliflower Pizza

January 11, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen

Pizza Night!! A staple around many family dinner tables. This Pizza uses a Cauliflower Pizza crust to cut down on those carbs while providing a tasty dinner everyone (even the kids) will eat! Give it a try next time. So Good. So Simple. So needed needed in your life. Arugula Pesto Cauliflower Pizza For the Pesto: 1 cup extra virgin olive oil ½ cup toasted pine nuts (or walnuts) 1 large garlic clove 4 cups fresh arugula 1 teaspoon fresh lemon juice ½ cup parmesan cheese (optional) sea salt to taste In a blender or food processor(I used my Vitamix), layer ½ cup olive oil, nuts, parmesan cheese (if using), lemon and arugula. Blend until it is chopped very fine. Slowly add the remaining ½ cup of olive oil through the hole at the top...

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Women’s Care

Women’s Care

Women’s Care

Women’s Care

In The Kitchen

Jaleh's 'Famous' Turmeric Chicken Marinade

Michael Mosley's Phyto Burst Lunchbox

Grilled Pineapple & Guacamole Turkey Burgers

Roasted Acorn Squash

Mexican Eggs Benedict

Paleo Green Guaco-Chicken Salad

Sweet Potato and Coconut Soup

Banana Walnut Muffins

Almond Cocoa Smoothie

Arugula Pesto Cauliflower Pizza

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Roasted Cauliflower Hummus Dip

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