In The Kitchen Archives - Page 37 of 39

Roasted Acorn Squash

February 27, 2018

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...

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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Blueberry-Coconut Baked Steel Cut Oatmeal

January 4, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen

Feed a crowd with this delicious blueberry oatmeal. If pressed for time, prepare this dish the night before - it holds well and is still just at yummy the next day. Courtesy: Marla Meridith Ingredients For Oatmeal 1 1/2 cups steel cut Irish oats 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 4 cups unsweetened vanilla almond milk 2 cups light unsweetened coconut milk 1 1/2 cups fresh blueberries (frozen are OK, too) 1/4 cup unsweetened dried blueberries 1/4 cup unsweetened coconut flakes Pure maple syrup, honey or any natural sweetener to taste Blueberry Sauce 2 cups fresh or frozen blueberries Directions Oatmeal Preheat oven to 350 degrees with the rack in the center. Lightly coat a 13x9x2' inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste. Bake for about one...

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Vegan Baked Pears with Gluten Free Crumbles and Coconut Milk Whipped Cream

December 20, 2017

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

[caption id="attachment_1628" align="aligncenter" width="494"] Photo Courtesy of Kraft Canada[/caption] Baked Pears with Gluten Free Oat Crumbles and Coconut Milk Whipped Cream Are you looking for a naturally sweet gluten free vegan dessert to add to your Holiday Menu? Then give these Baked Pears with Oat Crumbles and Coconut Milk Whipped Cream. It is sure to impress your guests and leave them wanting more! Ingredients 4 D'Anjou Pears, rinsed and patted dry 2tsp melted coconut oil, plus extra for greasing 1/4 cup pure maple syrup 1 cup almond flour 1/4 tsp cinnamon 1/8 teaspoon sea salt Coconut whipped cream, for topping Directions: Preheat the oven to 375 degrees. Lightly grease a 9x13 baking dish with coconut oil. Slice each pear in half. Using a cookie scoop or melon baller, scoop out the seeds of each pear half. Add...

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Breakfast (Or Anytime) Cookies

December 14, 2017

Blog, Healthy Eating, In The Kitchen

Who says you can’t have cookies for breakfast? These gluten-free, vegan delights are packed with protein and are delicious, too. These cookies are great for busy mornings or as a nutritious snack! Ingredients 2/3 cup almond butter ¼ cup coconut oil ¼ cup maple syrup 1/3 cup unsweetened applesauce 1 cup gluten-free oats ½ cup gluten-free oat flour (or ground oats) ¼ cup almond meal 2 Tablespoons flaxseeds 2 Tablespoons raw, shelled hemp seeds 1 teaspoon cinnamon ½ teaspoon salt ½ cup raisins ½ cup crushed walnuts Cooking Instructions Preheat the oven to 350 degrees (F). In a small saucepan over low heat, melt the almond butter, coconut oil, maple syrup, and applesauce until fully combined and melted – about 3 minutes. In a large mixing bowl, whisk...

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Women’s Care

Women’s Care

Women’s Care

Women’s Care

In The Kitchen

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

Blueberry-Coconut Baked Steel Cut Oatmeal

Vegan Baked Pears with Gluten Free Crumbles and Coconut Milk Whipped Cream

Breakfast (Or Anytime) Cookies

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Monday Motivation: Garlic & Gut Health

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