healthy eating Archives - Page 10 of 12

Veggie Egg Bake – AKA The Lazy Quiche

May 1, 2018

Thanks to Jennifer Fisher for this simple replacement to those difficult Quiche recipes we all want to make, but just aren't confident enough to give a try. Serves two as breakfast/brunch or 4 as a brunch side. Preheat oven 375 Ingredients 6 organic eggs 4 baby carrots shredded 4 baby Bella mushrooms sliced thin 2 scallions sliced thin 1 jalapeño deseeded and diced 1 roasted red pepper from a jar (press all of liquid out with a paper towel on both sides then dice fine) A handful of fresh spinach torn. JF Universal Salt to taste Directions Scramble eggs in a medium bowl and set aside Shred baby carrots with a coarse cheese grater (watch your fingers, I use a metal glove when doing this, get a Williams-Sonoma, and you will never grate the end of your finger off again) Wipe...

Fish Tacos with Mango Salsa

April 26, 2018

In The Kitchen

Fish Tacos are just what's needed for a hot spring night! We need to thank our friends at Yummly for this irresistible fish tacos recipe. The catfish is great but try it with another white fish such as Alaskan Cod. Enjoy! Ingredients 1 pound catfish 1 tablespoon cajun seasoning 1 mango (ripe, peeled and diced) 1/2 cup cilantro (minced) 1/2 cup red onion (minced) 1/4 cup fresh lime juice (1-2 limes) 1 jalapeno (minced, removed seeds and stem for mild salsa) Salt Pepper 1 teaspoon canola oil 12 corn tortillas Instructions Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes. While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium...

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Oven Roasted Artichokes

April 12, 2018

In The Kitchen

Oven Roasted Artichokes Artichokes add an elegant aspect to your daily diet and are simple enough to cook for your next dinner party. An additional bonus, the artichoke is a superfood typically high in polyphenols, magnesium, potassium, vitamins C and K and folate. Give it a try this weekend! Oven Roasted Artichokes with Lemon and Olive Oil Dipping Sauce Courtesy: The Candidadiet.com Author: Lisa Richards Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 6 servings Calories: 82 kcal Ingredients 1 lemon, juiced 3 artichokes 6 tsp. and 3 Tbsp. olive oil, divided 2 cloves of garlic, thinly sliced Salt and pepper to taste Fresh herbs, such as thyme, oregano or parsley, finely minced Instructions Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside. Working with one artichoke at a time, begin by trimming one inch off the...

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Raw Beet & Apple Tree

March 29, 2018

In The Kitchen

Thanks to our friends at The Naked Food, we have this delicious Beet & Apple Tree salad to share with you. It not only looks beautiful it is heart-healthy, organic, non-GMO, gluten-free, and made with all plant-based ingredients. Make this and bring it outside with you to share on these beautiful Spring days! Makes four servings Ingredients Two organic green apples Two organic red beets Juice of 1 lemon 1 Tbsp. date paste (blended dates) or maple syrup 1/2 cup raw nuts, such as pine nuts, sunflower seeds, chia seeds or almonds*** One sprig of fresh cilantro Pinch of salt-free seasoning Directions Using a mandolin or slicer, cut the apples into 1/4" slices. Set aside. Wash the beets gently and peel the skin. Slice the beet into slices of 1/4 inch or less and keep separate from the...

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Jaleh's 'Famous' Turmeric Chicken Marinade

March 22, 2018

In The Kitchen

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...

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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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Tuscan Bean Dip

February 8, 2018

Blog, Healthy Eating, Healthy Life, In The Kitchen

Tuscan Bean Dip Amy Peacock, a Thrive Personal Trainer found this Bean Dip recipe and made it for her family. They love it, and we think you will too. Ingredients: 2 (19-ounce) cans cannellini beans 2 Bay leaves 1 Small red onion, minced 5 Roma tomatoes, seeded and diced (or whichever tomato is freshest and in season) 2 Tablespoons garlic, minced 1/4 Cup fresh Italian (flat-leaf) parsley, chopped 1/2 Cup fresh basil, finely chopped 2 Cups good-quality olive oil, plus more if needed 2 Teaspoons dried oregano 1 to 2 teaspoons crushed red pepper flakes 2 Teaspoons kosher salt 1 Tablespoon black pepper Crusty bread or toasted baguette slices for serving. Directions: Drain and rinse the beans and set aside. Mix the bay leaves, red onion, tomato, garlic, parsley, basil, oregano and olive oil in a large bowl. Add the beans to the...

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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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healthy eating Tag

Veggie Egg Bake – AKA The Lazy Quiche

Fish Tacos with Mango Salsa

Oven Roasted Artichokes

Raw Beet & Apple Tree

Jaleh's 'Famous' Turmeric Chicken Marinade

Roasted Acorn Squash

Mexican Eggs Benedict

Paleo Green Guaco-Chicken Salad

Tuscan Bean Dip

Sweet Potato and Coconut Soup

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Roasted Cauliflower Hummus Dip

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