HEALTHY EATS!
Healthy Eats is a place where you can visit from time to time to get an idea or advice for healthy meals. The information here is received from nutritional experts and individuals alike.
Feel free to copy the recipes to use , and we encourage you to submit your favorite healthy recipe ideas.
Feel free to copy the recipes to use , and we encourage you to submit your favorite healthy recipe ideas.
This recipe is easy and delicious and without a doubt a definite crowd pleaser. You will need the following.
1 Salmon fillet cut into servings
1 cup of flour
1 tablespoon of Himalayan Pink salt
1 tablespoon of black pepper
1 clove of garlic
1 stick of butter
1\4 cup of wine (white)
1\4 cup of lemon juice
1\4 cup of capers
2 lemons cut into 1\4 inch slices
4 cups of baby spinach
Parsley leaves for the end topping
Begin by cleaning your Salmon in Kangen Water 11.5pH by fully submerging it for approximately 15 minutes as well as your spinach (in a different bowl). This process is very important because the ionized alkalized 11.5 water takes dirt and chemicals off of the food and tenderizes the meat to receive the flavor of the other ingredients. Take your flour and mix it with Himalayan Pink salt and pepper in a bowl. Next put your Salmon in the flour evenly coating it on both sides. Then take a 1\4 stick of butter and fry the Salmon over a medium\low flame for 6 minutes on each side. Remove the Salmon and put it to the side. In the same frying pan take the rest of the butter and mix in the garlic and the capers, after 2 minutes add your wine and lemon juice and lemons, then add your spinach and cook it for approximately 3 minutes. Finally you add your Salmon fillets into the pan and pour the juices over the fillets letting them cook in the marinade for only a few minutes. Take them off and garnish them with your parsley and Bon Appetite!
For side dishes these three options will go really well: brown rice, baked potato or mashed potato.
1 Salmon fillet cut into servings
1 cup of flour
1 tablespoon of Himalayan Pink salt
1 tablespoon of black pepper
1 clove of garlic
1 stick of butter
1\4 cup of wine (white)
1\4 cup of lemon juice
1\4 cup of capers
2 lemons cut into 1\4 inch slices
4 cups of baby spinach
Parsley leaves for the end topping
Begin by cleaning your Salmon in Kangen Water 11.5pH by fully submerging it for approximately 15 minutes as well as your spinach (in a different bowl). This process is very important because the ionized alkalized 11.5 water takes dirt and chemicals off of the food and tenderizes the meat to receive the flavor of the other ingredients. Take your flour and mix it with Himalayan Pink salt and pepper in a bowl. Next put your Salmon in the flour evenly coating it on both sides. Then take a 1\4 stick of butter and fry the Salmon over a medium\low flame for 6 minutes on each side. Remove the Salmon and put it to the side. In the same frying pan take the rest of the butter and mix in the garlic and the capers, after 2 minutes add your wine and lemon juice and lemons, then add your spinach and cook it for approximately 3 minutes. Finally you add your Salmon fillets into the pan and pour the juices over the fillets letting them cook in the marinade for only a few minutes. Take them off and garnish them with your parsley and Bon Appetite!
For side dishes these three options will go really well: brown rice, baked potato or mashed potato.
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga Author Notes: This isn’t a shy salad: It should be a combination of many elements—the seasonal vegetables, a powerful dressing, and a crunchy textural accent. —Sara Jenkins
Serves 4
Serves 4
- 1 clove garlic
- 1/4 cup mint leaves
- 3/4 cup thick Greek yogurt or labne
- Salt
- 2 tablespoons red wine vinegar
- 3 tablespoons estate-bottled extra-virgin olive oil
- 1 pound green beans, trimmed if you want
- 2 small Persian cucumbers
- 1 medium fennel bulb
- 2 scallions, white and light green parts, sliced on the bias
- 4 tablespoons freshly grated bottarga (I only use grey mullet bottarga as I have stopped eating bluefin tuna out of concern for the long term survival of the fish, so that includes bottarga made from tuna)
- Prepare the dressing by finely mincing the garlic and mint leaves and stirring into the Greek yogurt. Add a pinch of salt and stir in the vinegar and olive oil. You should have a slightly runny dressing capable of easily dressing the salad. If it's not quite thin enough, add a teaspoon or so of water but check and adjust the salt if you do that.
- Blanch the green beans in abundantly salted boiling water just until they turn bright green. Drain and spread in a single layer on a plate or tray to cool. Cut the fennel in half and remove the core, then slice into 1/2-inch pieces. Peel and cut the cucumber into 1/2-inch half-moons. Mix all the vegetables together with the scallions and toss with the dressing. Season with a pinch of salt (go easy because the bottarga is on the salty side) and black pepper, and then grate the bottarga over the salad on a microplane. Serve and eat.
Buffalo Chicken Potato Skins (Not so healthy but....hea!)
- 1 pound fingerling potatoes (larger is better) or your preference
- Olive oil
- Salt
- 1pound boneless, skinless chicken thighs, cut into small 1/4-inch cubes
- 1/4cup cornstarch
- Grapeseed oil
- 1/2cup Frank's RedHot hot sauce (or your favorite hot sauce)
- 2tablespoons butter
- 1/4cup crumbled blue cheese (I used Stilton)
- 1/4cup sour cream
- 1tablespoon mayonnaise
- 1teaspoon white wine vinegar
- A handful of thinly sliced chives
- Preheat the oven to 425° F. Place the potatoes on a foil-lined rimmed baking sheet, drizzle them with olive oil so they are barely coated, and season with salt. Cook for approximately 20 minutes, until they are tender when pierced with a fork. When the potatoes are cool enough to handle, slice them in half, and using a small spoon, remove about 2/3 of the flesh from the inside of each potato. You can discard this potato flesh or save it for another purpose.
- Arrange the potato skins on a foil-lined rimmed baking sheet, drizzle each one with a tiny bit of olive oil, and roast in the oven for an additional 8 to 10 minutes at 425° F, until the edges of the potatoes appear crispy and brown. Remove the potatoes from the oven and set aside.
- In a large mixing bowl, season the chicken with salt, and then toss it with the cornstarch so that the pieces of chicken are lightly dusted. Set a large skillet over high heat, and add grapeseed oil until the bottom of the skillet is covered with 1/8 inch of oil. When the oil begins to lightly smoke, add the chicken. Be aware that the hot oil may splatter. Stir the chicken regularly, and cook until the chicken begins to brown and become crispy. If you cannot cook all of the chicken in a single even layer, cook it in batches—otherwise your chicken will not get crispy. When the chicken is crispy, remove it to a rimmed baking sheet lined with paper towels to drain any excess fat.
- Set a large skillet over medium heat. Add the hot sauce and the butter, and when the butter melts, stir to combine. Add the chicken, and toss to fully coat. Set aside.
- In a mixing bowl, beat together the blue cheese, sour cream, mayonnaise, and white wine vinegar. Fill each potato skin with a small about of the blue cheese mixture. Top each potato skin with a few small pieces of chicken. Place the filled potato skins into the oven at 425° F, and cook until the cheese mixture begins to bubble, approximately 5 minutes. Transfer the potato skins to a serving platter, garnish with chives, and enjoy.
Trying to cut the carbs? Avoid Gluten? Sugar calories?
Replace pasta with sautéed "vegetable ribbons" Use zucchini, portabellas, sliced bell peppers and red onion for a delicious twist on a family favorite! Keep fresh herbs on the counter to take it up a flavor notch.
This is super easy! I use bagged broccoli slaw, I thinly slice red, yellow and orange bell peppers, and the large mushrooms.
For the zucchini, cut the end off, half, stand on flat side and slice long ways. Then stack the slices, and cut into "ribbons".
Start a saute pan with abt 2 tbs evoo, a clove of garlic (minced, yes, you can use jarred) once the garlic comes to a nice smell, add the onion and then peppers, once they are soft, toss in the broccoli slaw, then lay the zucchini over top and start to saute the batch while tossing on the mushrooms.
Cook it, tossing lightly until they are softened, not mushy. Add a pop of herbs, plate up and top with your favorite lean sauce, parmesan cheese and freshly ground black pepper. Of course, all produce has been cleaned with our outstanding Enagic water technology, with the Strong Kangen water that removes oil based pesticides and toxins.
This is super easy! I use bagged broccoli slaw, I thinly slice red, yellow and orange bell peppers, and the large mushrooms.
For the zucchini, cut the end off, half, stand on flat side and slice long ways. Then stack the slices, and cut into "ribbons".
Start a saute pan with abt 2 tbs evoo, a clove of garlic (minced, yes, you can use jarred) once the garlic comes to a nice smell, add the onion and then peppers, once they are soft, toss in the broccoli slaw, then lay the zucchini over top and start to saute the batch while tossing on the mushrooms.
Cook it, tossing lightly until they are softened, not mushy. Add a pop of herbs, plate up and top with your favorite lean sauce, parmesan cheese and freshly ground black pepper. Of course, all produce has been cleaned with our outstanding Enagic water technology, with the Strong Kangen water that removes oil based pesticides and toxins.
Salmon Burgers with Avocado Aioli
Serves 3
Salmon Burgers
Serves 3
Salmon Burgers
- 1 pound boneless, skinless salmon fillet
- 2 tablespoons chives, minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 red onion, thinly sliced
- 3 handfuls mixed greens
- 3 burger buns, toasted
- Avocado aioli, recipe below
- Canola oil, for brushing
- Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
- Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil.
- Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.
- To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.
- 1very ripe avocado
- 1serrano pepper, de-seeded and chopped
- 1/4scant cup mayonnaise
- 2garlic cloves, peeled and chopped
- 2tablespoons fresh cilantro
- 1/2lime, juiced
- Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.
- Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.
BBQ Chicken with Peach and Feta Slaw
Yield:Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)
Ingredients5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12-oz.) pkg. broccoli slaw
3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
1/4 cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about 1/4 cup)
2 center-cut bacon slices, cooked and crumbled
Preparation1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
Yield:Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)
Ingredients5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12-oz.) pkg. broccoli slaw
3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
1/4 cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about 1/4 cup)
2 center-cut bacon slices, cooked and crumbled
Preparation1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
APPLE CAKE
2 cups grated zucchini
1 cup honey
¾ cup applesauce
2 teaspoons vanilla
½ teaspoon sea salt
1 teaspoon cinnamon
2 teaspoon baking soda
2 cups whole wheat flour
3 cups diced apples
2 cups walnuts
cream grated zucchini, honey and applesauce
add vanilla, salt, cinnamon and soda
beat until well blended
Gradually add flour
Fold in apples and walnuts
Pour into a 9x13 glass baking dish
Bake at 350 for 30 – 45 mins Can take longer. Depends on how juicy the apples are. Insert a toothpick in center. Needs to come out clean.
May lightly sprinkle top of cake with sucranat (Raw sugar) while it is still warm.
The Healing Connection Wellness Center 323 S. Washington Street
Shelby, NC 28150
Phone: 704-487-4727
Submitted by Gerene Butterfield
1 cup honey
¾ cup applesauce
2 teaspoons vanilla
½ teaspoon sea salt
1 teaspoon cinnamon
2 teaspoon baking soda
2 cups whole wheat flour
3 cups diced apples
2 cups walnuts
cream grated zucchini, honey and applesauce
add vanilla, salt, cinnamon and soda
beat until well blended
Gradually add flour
Fold in apples and walnuts
Pour into a 9x13 glass baking dish
Bake at 350 for 30 – 45 mins Can take longer. Depends on how juicy the apples are. Insert a toothpick in center. Needs to come out clean.
May lightly sprinkle top of cake with sucranat (Raw sugar) while it is still warm.
The Healing Connection Wellness Center 323 S. Washington Street
Shelby, NC 28150
Phone: 704-487-4727
Submitted by Gerene Butterfield
Chicken & Summer Vegetable Tostadas
Yield: 4 servingsIngredients2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
PreparationPreheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Yield: 4 servingsIngredients2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
PreparationPreheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
SEASONED BASMATI RICE
1 cup brown basmati rice, rinsed and set aside
½ cup chopped celery
¼ cup chopped onion
¼ cup red and or green pepper
3 cups distilled water
Steam sauté the celery, onion and peppers in water or vegetable soup stock, until onion is translucent. Add rice and sauté a few minutes (do not let it burn). Then add 3 cups of distilled water and bring quickly to a boil. Cover, reduce heat and simmer for 30 minutes. Turn burner off and allow it to sit covered for an additional 15 – 30 minutes. Do not lift lid. Stir, season with Celtic sea salt to taste. Serve alone or as a base on which to place stir-fried or steamed vegetables.
Submitted by Gerene Butterfield
½ cup chopped celery
¼ cup chopped onion
¼ cup red and or green pepper
3 cups distilled water
Steam sauté the celery, onion and peppers in water or vegetable soup stock, until onion is translucent. Add rice and sauté a few minutes (do not let it burn). Then add 3 cups of distilled water and bring quickly to a boil. Cover, reduce heat and simmer for 30 minutes. Turn burner off and allow it to sit covered for an additional 15 – 30 minutes. Do not lift lid. Stir, season with Celtic sea salt to taste. Serve alone or as a base on which to place stir-fried or steamed vegetables.
Submitted by Gerene Butterfield
VERY VEGGIE LASAGNA
Use uncooked rice or uncooked whole-wheat noodles. Spray ret. Baking dish with Olive Oil.
Pour a can of organic diced tomatoes with basil and garlic on bottom of dish. Place noodles next then the following vegetables.
1 medium zucchini, sliced
2 yellow squash, sliced
1 small onion, diced
2 cups broccoli florets
Saute 1 small onion and 1 clove of garlic in water. Add 1 ½ jars of organic pasta sauce
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon chili powder
1 teaspoon salt
leave on med heat until flavors have blended. Pour ½ of the sauce over the above vegetables.
Add: another layer of noodles
1 cup baby spinach
1 stalk celery, diced
1 cup pepper, diced
1 cup mushrooms
Pour remaining sauce over vegetables. Bake covered in a 350 degree over for 45 mins.
Remove from oven and add shredded rice mozzarella cheese. Put back in over for a few minutes to melt cheese.
Let stand for 10 mins before cutting.
THE HEALING CONNECTION WELLNESS CENTER, INC.
323 S. Washington Street
Shelby, NC 28150
Phone 704-487-4727
Submitted by Gerene Butterfield
Pour a can of organic diced tomatoes with basil and garlic on bottom of dish. Place noodles next then the following vegetables.
1 medium zucchini, sliced
2 yellow squash, sliced
1 small onion, diced
2 cups broccoli florets
Saute 1 small onion and 1 clove of garlic in water. Add 1 ½ jars of organic pasta sauce
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon chili powder
1 teaspoon salt
leave on med heat until flavors have blended. Pour ½ of the sauce over the above vegetables.
Add: another layer of noodles
1 cup baby spinach
1 stalk celery, diced
1 cup pepper, diced
1 cup mushrooms
Pour remaining sauce over vegetables. Bake covered in a 350 degree over for 45 mins.
Remove from oven and add shredded rice mozzarella cheese. Put back in over for a few minutes to melt cheese.
Let stand for 10 mins before cutting.
THE HEALING CONNECTION WELLNESS CENTER, INC.
323 S. Washington Street
Shelby, NC 28150
Phone 704-487-4727
Submitted by Gerene Butterfield
HONEY MUSTARD DRESSING
½ CUP Dijon mustard
¼ cup mayonnaise (optional)
½ cup honey
1 teaspoon tarragon
½ teaspoon chili powder
½ teaspoon garlic powder
½ cup lemon juice
½ cup olive oil
Combine all of the ingredients, except olive oil, in a small bowl whisking briskly or in a food processor. Slowly whisk to blend the olive oil into the dressing. Add salt or pepper to taste, if you like.
Submitted by Gerene Butterfield
¼ cup mayonnaise (optional)
½ cup honey
1 teaspoon tarragon
½ teaspoon chili powder
½ teaspoon garlic powder
½ cup lemon juice
½ cup olive oil
Combine all of the ingredients, except olive oil, in a small bowl whisking briskly or in a food processor. Slowly whisk to blend the olive oil into the dressing. Add salt or pepper to taste, if you like.
Submitted by Gerene Butterfield
CRUNCHY GREEN APPLE SALAD
1 PACKAGE MIXED BABY GREENS
½ PACKAGE BABY SPINACH
¼ HEAD CABBAGE
1 PINK LADY APPLE
DRIED RASBERRIES
½ CHOPPED PECANS
WASH PRODUC E IN 11.5 KANGEN WATER AND RINSHED WITH CLEAN WATER
Chop cabbage and add to greens
Slice apples into thin slices and add to greens
Add Raspberries and pecans and enough dressing to cover greens, mix well and serve.
Submitted by Gerene Butterfield
½ PACKAGE BABY SPINACH
¼ HEAD CABBAGE
1 PINK LADY APPLE
DRIED RASBERRIES
½ CHOPPED PECANS
WASH PRODUC E IN 11.5 KANGEN WATER AND RINSHED WITH CLEAN WATER
Chop cabbage and add to greens
Slice apples into thin slices and add to greens
Add Raspberries and pecans and enough dressing to cover greens, mix well and serve.
Submitted by Gerene Butterfield
Cranberry Salsa
Prep Time: 10 minutes Serves 1 1/2 Cups
Ingredients
1/2 can canned whole cranberry sauce
1/4 cup fresh chopped cilantro leaves
zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion, coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Rotel or plain canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Serving suggestion: Serve with lime tortillas
Directions: Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt and pepper to taste, in a food processor and pulse until blended, but still chunky. Serve with lime tortillas or cinnamon-sugar tortillas.
What a GREAT appetizer!!!
Submitted by Lynette
Ingredients
1/2 can canned whole cranberry sauce
1/4 cup fresh chopped cilantro leaves
zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion, coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Rotel or plain canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Serving suggestion: Serve with lime tortillas
Directions: Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt and pepper to taste, in a food processor and pulse until blended, but still chunky. Serve with lime tortillas or cinnamon-sugar tortillas.
What a GREAT appetizer!!!
Submitted by Lynette
Grilled Chicken with Tomato & Black Bean Salsa Salad
Ingredients -
1 boneless chicken breast (6-7 ozs) trimmed & grilled,
1/2 tbsp. chili powder; 1 tsp brown sugar; 1/2 tsp coriander, 1/2 tsp ground cumin, pink Himalayan salt, 6 tbsp. extra virgin olive oil, 2 tbsp. plus 2 tsp fresh lime juice, 1 tbsp. plus 2 tsp chopped fresh cilantro, plus leaves for garnish, 2 tsp honey, fresh ground black pepper, green tobacco or fresh grilled Mexican chilis, 1 cup cooked or canned (rinsed) black beans, 4 oz small cherry tomatoes, 1 lge scallion, thinly sliced, 2 small heads Bibb lettuce or Romaine, 1 avocado, 1/4 c toasted pine nuts or pepitas,
- Healthy & Delicious with all veg's cleaned properly with Kangen Water!
Submitted by Lee Pomroy
1 boneless chicken breast (6-7 ozs) trimmed & grilled,
1/2 tbsp. chili powder; 1 tsp brown sugar; 1/2 tsp coriander, 1/2 tsp ground cumin, pink Himalayan salt, 6 tbsp. extra virgin olive oil, 2 tbsp. plus 2 tsp fresh lime juice, 1 tbsp. plus 2 tsp chopped fresh cilantro, plus leaves for garnish, 2 tsp honey, fresh ground black pepper, green tobacco or fresh grilled Mexican chilis, 1 cup cooked or canned (rinsed) black beans, 4 oz small cherry tomatoes, 1 lge scallion, thinly sliced, 2 small heads Bibb lettuce or Romaine, 1 avocado, 1/4 c toasted pine nuts or pepitas,
- Healthy & Delicious with all veg's cleaned properly with Kangen Water!
Submitted by Lee Pomroy
Best Ranch Dressing you'll ever taste and its homemade.
Recipe lasts forever too.
Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts
Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts
Crispy Roasted Garlic Chicken
This is yet another way to prepare and present chicken breasts. The flavors of the herb paste permeate the meat and makes for a great presentation.
Ingredients
3 large garlic cloves, pressed or finely chopped
1 teaspoon dried oregano
1/4 – 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves (bone-in with skin)
Preheat oven to 500°F with oven rack in upper third.
Mash garlic into a paste with 1/2 teaspoon salt. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long slit, about 1 1/2 inches deep, in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a shallow baking pan until just cooked through, 20 to 25 minutes.
Ingredients
3 large garlic cloves, pressed or finely chopped
1 teaspoon dried oregano
1/4 – 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves (bone-in with skin)
Preheat oven to 500°F with oven rack in upper third.
Mash garlic into a paste with 1/2 teaspoon salt. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long slit, about 1 1/2 inches deep, in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a shallow baking pan until just cooked through, 20 to 25 minutes.
Lemon-Garlic Stuffed Baby Eggplant
Nutrition is vital to a healthy lifestyle so we create gourmet recipes that offer both savory taste and nutritional value. Quality foods are the first step in promoting health and healing but that doesn't mean you have to skip out on all the flavor! By choosing quality organic ingredients and using healthy fats such as olive oil and coconut oil complimented with the right herbs you are making a step in the right direction for better health.
Enjoy this healthy, vibrant and delicious appetizer or side dish for its beautiful presentation, full flavor with the zests of lemon, oregano and mouth watering texture of baby eggplant.
It can be difficult to find baby eggplant at times so make sure you grab them up when you see them!
6 baby or small eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Directions
Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.
Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.
Enjoy this healthy, vibrant and delicious appetizer or side dish for its beautiful presentation, full flavor with the zests of lemon, oregano and mouth watering texture of baby eggplant.
It can be difficult to find baby eggplant at times so make sure you grab them up when you see them!
6 baby or small eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Directions
Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.
Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.
Make This Tonight: Shades of Green Chopped Salad
It's not exactly in vogue to celebrate monochromatic dishes. After all, the best diets are those that derive nourishment from varied and colorful foods, each hue representing a different cocktail of essential nutrients. But with this particular salad, a loss for the sense of sight is a gain for another: bite.
Ingredients:
Serves 2-3
For the Chive Dressing:
1 small clove garlic
2 tablespoons Champagne vinegar
1 teaspoon crème fraîche
1 tablespoon honey
1 tablespoon chopped chives
2 tablespoons extra-virgin olive oil
Sea salt and black pepper, to taste
For the Salad:
1 Granny Smith apple, chopped
1 Hass avocado, chopped
1 tablespoon freshly squeezed lemon juice
1/2 English cucumber, chopped
1/4 cup chopped pistachios
1/4 cup green raisins
1/4 to 1/2 cup crumbled gorgonzola cheese, at room temperature
Chive dressing (recipe above)
Salt and black pepper, if necessary
Chopped chives, for garnish, optional
Ingredients:
Serves 2-3
For the Chive Dressing:
1 small clove garlic
2 tablespoons Champagne vinegar
1 teaspoon crème fraîche
1 tablespoon honey
1 tablespoon chopped chives
2 tablespoons extra-virgin olive oil
Sea salt and black pepper, to taste
For the Salad:
1 Granny Smith apple, chopped
1 Hass avocado, chopped
1 tablespoon freshly squeezed lemon juice
1/2 English cucumber, chopped
1/4 cup chopped pistachios
1/4 cup green raisins
1/4 to 1/2 cup crumbled gorgonzola cheese, at room temperature
Chive dressing (recipe above)
Salt and black pepper, if necessary
Chopped chives, for garnish, optional