Ahhh, summertime. My favorite season of the year has practically arrived and we’ve officially dusted off our grill! Best. Feeling. Ever.
Our first grilling recipe this summer is veggie skewers! This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. My 10-minute chimichurri sauce adds the perfect, citrusy-spicy touch. Let’s get to grilling! Continue reading “Grilled Veggie Skewers With Chimichurri Sauce”
People call beets a lot of things ― earthy, or even dirty, gets thrown around a lot ― but beautiful is not often one of them. And it should be. Beets, with their ruby red or golden yellow hue, are stunners. When put to work in the right recipes, they will easily impress.
That’s not all beets are good for, either. These roots are a nutritional powerhouse. They’re high in betaine, which helps fight inflammation. They’re rich in nitrates, which could help lower blood pressure. And they’re a great source of folates, which is vital in disease risk reduction. Continue reading “Smoky Black Bean Beet Burgers”
Juicing a watermelon is work. There’s a lot of tough rind to cut through, and if you’ve got a good watermelon on your hands, a lot of drippy, juicy mess that happens as you’re cutting.
Turns out, there is a better, easier, less messy way, and Alton Brown has shared it with us.
This is what you’re going to need: the watermelon (of course), a three-inch biscuit cutter, a knife and an immersion blender. The biscuit cutter is a great tool that’ll help you cut a hole in the top of the watermelon. That hole is needed to fit in the blade of the immersion blender. And the immersion blender is responsible for juicing up the watermelon in a matter of seconds. It’s a beautiful sight. Continue reading “How to Juice a Watermelon”
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined1
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
Tired of eating vegetables the ordinary way? Switch it up with these vegan veggie muffins. You can make this recipe all your own by using other natural sweet produce of your choosing. Let’s get creative!
Call us today for more inspiration on how you can live a healthier lifestyle. Natural Healing Care Center – 520-323-0069 Continue reading “Vegan Veggie Love Muffins”
Oprah knows best! For more healthy recipes and wellness tips call Natural Healing Care Center today to set up a time to speak to one of our nutritionists – 520-323-0069
“This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!” —Oprah Winfrey
- 1 cup quinoa, preferably multicolored, rinsed and drained (if necessary)
- ¼ cup minced shallots (from 1 to 2 large shallots)
- ¼ cup white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- Finely grated zest and 2 Tbsp. juice from 1 lemon
- ½ tsp. kosher salt
- Ƅ tsp. ground black pepper
- ⅛ tsp. cayenne pepper
- ¼ cup extra-virgin olive oil
- 1 large orange
- 4 hearts of palm (from one 14-ounce can), drained and thinly sliced
- 1 ripe mango, peeled, pitted and chopped
- ½ English cucumber, thinly sliced into half moons
- ½ cup Marcona almonds or toasted pine nuts
Active time: 30 minutes
Total time: 1 hour
In a medium pot, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to medium-low and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside, covered, for 5 minutes more. Uncover, fluff with a fork and spread out on a baking sheet or large platter to let cool.
Meanwhile, in a medium bowl, whisk together shallots, vinegar, mustard, garlic, lemon zest and juice, salt black pepper and cayenne. Whisk in oil.
Zest orange into a large bowl. Using a paring knife, cut and discard peel and pith from orange. Cut between membranes to release segments; roughly chop and add to bowl with zest. Add cooled quinoa, hearts of palm, mango, cucumber and almonds. Toss gently to combine. Drizzle vinaigrette on top and toss again to coat. Serve immediately
Invite spring to your table with this simple side dish. The recipe easily doubles for company; just make sure the asparagus spears are not crowded on the baking sheet.
- 1 bunch asparagus (about 1 pound)
- 1 tablespoon lemon juice or white wine vinegar
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
- pinch fine sea salt
When you roast chickpeas at a high temperature, they become golden and crisp on the exterior and buttery on the interior. They’re as addictive as french fries, and I’ve been known to eat the entire batch standing at the stove straight from the baking sheet.
When it comes to healthy eating, preparation is the key to success. (Those Boy Scouts are onto something.) In fact, one study published in the American Journal of Preventative Medicine suggests that spending time on preparing and cooking meals at home is linked with better dietary habits. But if you love the convenience of prepackaged foods and restaurant meals, it might be hard to go cold turkey on your take-out routine.
Luckily, planning and preparing your meals ahead of time will make healthy choices a no-brainer. Instead of running to the deli for a cold cut calorie bomb, you’ll have a home cooked feast on hand that can be heated up faster than you can walk two blocks. (Leaving you with more time to squeeze in your daily workout!) And hey, you’ll save money while you’re at it.
Plus, if you’re intimidated by cooking, there are tons of sneaky tricks that can help make assembling delicious meals a cinch. From easy breakfast options to methods for whipping up meals in bulk, we’ve got expert tips to set yourself up for a fuss-free and healthy week. Whip out your favorite Tupperware (we’re loving these leak-proof options) and get started.
12 Meal Prep Ideas to Try Now
1. Season meat three ways using just one pan.
If you’re sticking to lean meats like chicken, chowing down on the same flavors can get tedious after a while. Save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminum foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all. Three birds, one pan! Photo and recipe: Kevin / Fit Men Cook Continue reading “12 Brilliant Meal Prep Ideas to Free Up Your Time”