healthy eats Archives - Page 4 of 4

Strawberry Jalapeño Salsa

June 12, 2018

This Strawberry Jalapeno Salsa is really really good ~ juicy strawberries are tossed with lime, cilantro, and finely minced red onion, with the added kick of jalapeño. You can use it on fish, tacos, chicken, meats, or just scoop it up with chips. It’s the perfect spring and summer appetizer! Thank you to our friends at The View From Great Island for this recipe! Strawberry Jalapeño Salsa Ingredients 15-20 strawberries, hulled and chopped into a very small, even dice 1/3 medium red onion, finely minced handful of cilantro, well rinsed and finely chopped 1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat) juice of 1 lime fresh cracked black pepper Instructions Mix everything in a bowl. Taste the salsa and adjust any of...

Caribbean Chicken and "Rice"

May 30, 2018

In The Kitchen

Thankful for our friends at the Good Housekeeping Test Kitchen for this delectable Caribbean Chicken and "Rice" recipe. Ingredients 4 c. riced cauliflower 1/4 c. water 4 skinless, boneless chicken breast cutlets 2 tsp. olive oil 1/4 c. sweetened cream of coconut 2 tbsp. Hot sauce 2 limes, halved 1 (15-oz.) can black beans, rinsed and drained Cilantro, chopped, for garnish Directions Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes. Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes. Toss cooked...

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Red Pepper & Walnut Dip with Naan Bread

May 15, 2018

In The Kitchen

A bold, vibrant red pepper & walnut dip that has just enough spice, and tons of rich flavor. By Kayla Howey Originally posted by The Original Dish If there’s one dip I’d want for the rest of my life… it is this one! Red peppers get roasted until blackened and soft, peeled, and then pureed with classic flavors that add a ton of depth to the dip. I found some dried chipotle morta chiles, but you can use any type of dried chiles that you can find. These get plumped up in hot water until they’re soft enough to work with. I then toast two things: walnuts in a dry pan and grainy bread in a touch of olive oil. The walnuts add that nutty, rich bite to the dip and...

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CHICKEN SALAD WITH QUINOA AND ORZO

May 8, 2018

In The Kitchen

Chicken Salad with Quinoa and Orzo What a wonderful combination of flavors and textures that is sure to get you craving more! This delightful dish comes to us from our friends at FoodNess Gracious. Give it a try and let us know what you think. Ingredients FOR THE DRESSING 2 tablespoons white wine vinegar 1/2 tablespoon sugar 1/3 cup extra-virgin olive oil 5-6 leaves sprigs fresh thyme pulled from the stem 1 teaspoon balsamic vinegar Sea Salt and black pepper to taste FOR THE SALAD 2 cups orzo pasta cooked 1 cup quinoa cooked 1 1/2 cups cooked grilled chicken cubed 1/2 cup kalamata olives cut in half 1 tablespoon fresh thyme 1 cup spinach leaves 3 tablespoons chopped pistachios Half of an avocado diced into cubes Grated Parmesan to garnish INSTRUCTIONS Combine all of the dressing ingredients in a small plastic container and shake vigorously to mix. ...

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Veggie Egg Bake – AKA The Lazy Quiche

May 1, 2018

In The Kitchen

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...

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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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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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healthy eats Tag

Strawberry Jalapeño Salsa

Caribbean Chicken and "Rice"

Red Pepper & Walnut Dip with Naan Bread

CHICKEN SALAD WITH QUINOA AND ORZO

Veggie Egg Bake – AKA The Lazy Quiche

Michael Mosley's Phyto Burst Lunchbox

Grilled Pineapple & Guacamole Turkey Burgers

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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