Monthly Archives: August 2017

Pan-Seared Peaches in Yogurt

Peaches and Cream

 

Fresh peaches are pan-seared and lightly caramelized with honey, then topped with sweetened yogurt and a light sprinkling of cinnamon.

 

Pan-Seared Peaches in Yogurt

Ingredients                           Makes: 4 servings
4 peaches, peeled, quartered & pitted
2 tbsp liquid honey
1 tbsp maple syrup ~or~ liquid honey
1/2 cup plain unsweetened yogurt
4 pinches ground cinnamon

Instructions
Prepare yogurt. In a small bowl mix together the yogurt and 1 tablespoon of maple syrup or liquid honey; then set aside.

Prepare peaches. Peel the peaches and cut into four quarters, discarding the pits. Place the peaches in a large non-stick pan and heat over medium heat, about 4 on the dial of an electric stove. Drizzle 1 tablespoon of liquid honey over the peaches and cook for about 2 minutes; they will begin to release a little juice.

After searing them on one side for 2 minutes, gently flip them, drizzle another tablespoon of honey over the peaches and cook for another 2 minutes. The peaches should be lightly seared on both sides, caramelized and sticky.

Transfer the peaches to the desert dishes and top with the sweetened yogurt. Sprinkle each with a pinch of cinnamon and serve immediately. Enjoy.

Recipe shared by: J. Marshall ~ Sometimes the simplest recipes are the best!

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BBQ Pineapple Chicken Shish Kabobs

Pineapple chicken shish kabobs

 

Skewers are layered with fresh pineapple, bell peppers, red onions and chicken pieces; then seasoned with a prepared marinade and barbecued to perfection. Shish kabobs can be served with seasoned rice for a quick and delicious meal.

BBQ Pineapple Chicken Shish Kabobs

Ingredients                          Makes: 8 Shish Kabobs
~Marinade~
1/2 cup soy sauce
3 tbsp liquid honey
1 tsp fresh ginger, minced
1 garlic clove, minced
~Shish Kabob~
2 bell peppers, remove stem and deseed, cut into 1 1/2 to 2” pieces
1 red onion, peel and cut into 1 1/2 to 2” pieces
1 pineapple, peeled, thickly sliced & quartered
4 chicken breasts, cut into 1 1/2 to 2” pieces

Instructions
Prepare Marinade and marinade chicken pieces. Mince the fresh ginger and garlic. Mix all the marinade ingredients together and then divide the marinade into two. Put one half of the marinade in a ziploc bag and then set aside. Put the other half of the marinade in a small container and put in a fridge for a couple hours so that the flavours will blend.

Cut chicken breasts into approximately 1 1/2 to 2” pieces. Place chicken breasts in the ziploc bag with the marinade and refrigerate for a couple hours to marinate chicken.

Prepare the shish kabob ingredients. After the marinade has blended flavours in a fridge for a couple hours it is time to prepare the remaining ingredients for the kabobs. Remove the tops of the bell peppers, de-seed and cut pepper into approximately 1 1/2 to 2” pieces; set aside in a large bowl. Peel the red onion and quarter to create approximately 1 1/2 to 2” pieces; set aside in same bowl. Peel and thickly slice a pineapple; then quarter slices and set aside in a bowl.

Prepare the skewers. Layer the skewers with a piece of red onion, a piece of chicken, followed by pineapple and then green pepper; then repeat the same order. Prepare all the skewers in the same manner and then set aside on a large plate or platter. Throw away the remaining marinade in the bag.

Glaze skewers with marinade. Take out the marinade that has blending its flavours in the fridge. Rub the marinade onto each of the skewers with a grill basting brush and then re-stack on a large plate or platter.

BBQ skewers. Clean & prepare a BBQ to cook at medium-high heat or approximately 400F. When BBQ is hot and ready, place the skewers on the grill side by side with a little space in-between. With the grill basting brush, apply the remaining marinade to the skewers and then cook for approximately 5-7 minutes. Flip the skewers over, apply more of the marinade and cook for another 5-7 minutes or until chicken is cooked through and no longer pink inside.

Serving suggestion. Serve the pineapple chicken shish kabobs with seasoned rice and enjoy.

Recipe shared by: J. Marshall

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Spicy Stuffed Bell Peppers

 

 

 

Roasted green bell peppers are stuffed with seasoned rice mixed with green onions, jalapeños, tomatoes and feta cheese.

Spicy Stuffed Bell Peppers

Ingredients                               Makes: 4 servings
2 cups chicken broth ~or~ vegetable broth ~or~ salted purified water
1 cup uncooked long-grain white rice
4 green bell peppers, halved and seeded
2 tbsp extra-virgin olive oil
4 green onions, thinly sliced
2 garlic cloves, minced
1 jalapeño, minced
2 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1 pinch ground black pepper
2 tomatoes, diced
1/2 cup crumbled feta cheese

Instructions
Prepare rice. Rinse the uncooked white rice a couple times or until the water runs clear; then set aside. In a large saucepan, bring the broth to a boil. Stir in the rinsed rice and then reduce the heat, cover with a lid slightly cracked and simmer for 10 minutes without further stirring.

Check the rice after 10 minutes to see if the water has largely reduced and steam holes can be seen through the rice. When the steam holes can be seen, turn off the heat and cover the rice completely with a fitting lid and leave for another 10 minutes. After this time the rice should have absorbed all the water moisture. Fluff the rice with a fork and set aside covered until ready to use.

Prepare the bell peppers. Preheat oven to 400 degrees F (200 degrees C). Cut the tops off the peppers, leaving enough of a top to form a type of lid. Lightly oil the bottoms of the peppers tops and the cut edges of the peppers. Place the peppers cut-side down on a baking sheet. Roast the peppers in a preheated oven for approximately 20 minutes or until tender and skin starts to turn brown.

Prepare seasoning for rice mixture. While the peppers are roasting, mince the garlic cloves and the jalapeños and thinly slice the green onions. Heat oil in a medium skillet over medium-low heat. Cook the onions, garlic, jalapeños, basil, oregano, sea salt, and black pepper in the oil for 4 to 5 minutes. Dice the tomatoes and then stir into the onion mixture and cook for another 5 minutes. Spoon in the cooked rice, and stir until heated through. Then remove the seasoned rice mixture from heat.

Stuff the peppers. When the peppers are ready, remove them from the oven to cool for a couple minutes. Mix the crumbled feta cheese into the rice mixture and stir just until combined. Spoon the rice mixture into the pepper halves. Return the peppers to the oven for 5 minutes to reheat. Serve immediately with the tops of the peppers on top for a nice display. Enjoy.

Recipe shared by: J. Marshall

Try our Chicken Bone Broth recipe or our Vegetable Herb Broth recipe for more flavourful rice!

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Greek Orzo Salad

Greek Orzo Salad

 

 

A delicious greek salad made with orzo pasta, fresh vegetables and herbs and topped with feta cheese.

 

Greek Orzo Salad

Ingredients                               Makes:  10 servings
1 1/2 cups uncooked orzo pasta
3 Tbsp extra-virgin olive oil
2 tomato, seeded and chopped into 1/2” pieces
1 cucumber, seeded and chopped into 1/2” pieces
1 red onion, sliced and chopped
2/3 cup feta cheese, crumbled
1/4 cup black olives, drained & chopped
1/4 cup fresh parsley, de-stem and chop
3 Tbsp lemon juice
1/2 tsp dried oregano
sea salt & black pepper to taste

Instructions
Prepare pasta. Bring a pot of lightly salted water to a boil. Add the orzo pasta and cook for 7 to 9 minutes or until al dente. When pasta is cooked, drain the water using a sieve and then rinse the pasta with cool water. Allow pasta to drip dry for a few minutes, then stir in 1 tablespoon of olive oil to keep pasta from sticking together.

Prepare vegetables and herbs. De-seed a tomato and chop into half-inch pieces. Peel and de-seed a cucumber and chop into half-inch pieces. Thinly slice the red onion and chop lengths into half to full inch pieces. Drain the olives. De-stem the parsley and roughly chop. Set prepared vegetables aside in a bowl.

Combine Ingredients. In large bowl combine the pasta, prepared vegetables and herbs, lemon juice, oregano, crumbled feta cheese, the remaining olive oil and then the sea salt and black pepper to suit taste. Toss and chill for 1 hour before serving. Keeps for a few days in refrigerator. Enjoy.

Recipe shared by: J. Marshall

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Cucumber and Snap Pea Salad

 

 

An attractive and refreshing summer salad made with cucumber, snap peas, radish and red onion in a creamy lemon-dill dressing.

 

Cucumber and Snap Pea Salad

Ingredients                           Makes: 4 servings
1 cup cucumber, peeled, de-seeded & julienned
1 cup snap peas, ends trimmed & halved
3-4 radish, thinly sliced & halved
1/4 cup red onion, thinly sliced & chopped
2 tbsp plain Greek yogurt
2 tsp maple syrup
1 tsp fresh lemon juice
1 tsp fresh dill leaves ~or~ dry dill if fresh is unavailable
Sea salt and black pepper to taste

Instructions
Prepare vegetables. Peel and de-seed a cucumber and then julienne the cucumber by cutting it into one and a half to two inch lengths by half of an inch wide. Trim the ends off of the sugar snap peas and the half length-wise. Slice the radish in thin slices and then halve the slices. Thinly slice the red onion and then chop up in half inch pieces. Set vegetables aside in a medium bowl.

Prepare the dressing. In a small bowl mix together the Greek yogurt, maple syrup, lemon juice and dill leaves. Add sea salt and black pepper to suit taste.

Combine ingredients. Gently toss the cut vegetables together then mix in the prepared dressing just until combined. Cover and chill the salad for one hour before serving. Keeps for up to five days in the fridge. Enjoy.

Recipe shared by: J. Marshall

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Chicken Salad Sandwich

Chicken Salad Sandwich

 

A flavourful chicken salad sandwich mix made with healthy greek yogurt instead of mayonnaise; as well diced celery, red onion, fresh dill weed and parsley herb.

 

Chicken Salad Sandwich

Ingredients                           Makes: 6 sandwich servings
1 tbsp extra-virgin olive oil
4 chicken breasts (approx. 2 cups of cooked chicken, chopped into 1/4-1/2” pieces)
2 celery stalks, diced
1/4 cup red onion, diced
2 tbsp fresh dill weed ~or~ diced dill pickle
3 tbsp fresh parsley, de-stemmed & chopped
1/4 cup plain Greek yogurt
1/2 tsp Dijon mustard
1 tsp lemon juice
sea salt & black pepper to taste
bread, spinach leaves and sliced tomato for serving

Instructions
Prepare chicken. Chop the chicken breasts into one quarter to one half inch pieces. In a skillet over medium-low heat add a tablespoon of extra-virgin olive oil and the chopped chicken. Cover and cook, stirring occasionally until the juices run clear and chicken is cooked through; approximately 7-9 minutes. Transfer chicken to a bowl and chill in a fridge.

Prepare vegetables. Dice the celery and red onion into one quarter inch pieces or smaller and set aside in a bowl. Chop up fresh dill weed and set aside. If using dill pickle, dice and add to bowl of vegetables. De-stem parsley and then chop up parsley leaves and also set aside in the same bowl.

Prepare dressing. In a small bowl mix together the Greek yogurt, Dijon mustard and lemon juice. Add sea salt and black pepper to suit taste.

Combine Ingredients. In a medium size bowl combine the chilled chicken pieces, the prepared vegetables and the creamy yogurt dressing. Spread the chicken salad mix on toasted bread with sliced tomatoes and fresh spinach leaves to make sandwiches, or store in a sealed container in the refrigerator for up to 5 days. Enjoy.

Recipe shared by: J. Marshall

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Buttery Garlic Green Beans with Toasted Sesame Seeds

Buttery Garlic Green Beans with Toasted Sesame Seeds

 

Perfectly prepared green beans sautéed and seasoned with finely chopped garlic and then topped with toasted sesame seeds in this easy, healthy, and flavourful side dish.

 

Buttery Garlic Green Beans with Toasted Sesame Seeds

Ingredients                            Makes: 4 servings
1/2 pound fresh green beans, trimmed and snapped in half
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
few shakes of black pepper
sea salt to taste
2 Tbsp sesame seeds, toasted

Instructions
Toast sesame seeds. Rinse the seeds in a fine mesh strainer under running water, until the water runs through clear. Transfer the rinsed seeds to a dry skillet over medium-low heat. Stir constantly with a wooden spoon to avoid burning the seeds and cook for about 10 minutes.

When the seeds are fully toasted, they will turn a light brown colour, glisten and a few may start to pop and jump in the pan. Pinching a few seeds between your fingers as they should crush easily when they are done. Perfectly toasted sesame seeds will produce a nice nutty taste but be careful not to over-toast as burnt seeds will not taste so good.

Prepare the beans and the garlic. Wash the green beans, trimming off the ends and snapping them or cutting them in half; set aside. Mince the garlic cloves and set aside separately.

Cook the green beans. Place green beans into a large skillet and cover with purified water, then bring to a boil. When the water begins to boil, reduce the heat to medium-low and simmer until beans start to soften; about 5 minutes. Drain the water from the pan. Add the butter and olive oil to the green beans and cook, stirring occasionally until the butter is melted, 2 to 3 minutes.

Add the minced garlic and cook with green beans, stirring constantly until the garlic is tender and fragrant; about 3 to 4 minutes. Season with black pepper and sea salt.

Transfer the green beans to a serving dish and top with the toasted sesame seeds. Enjoy.

Recipe shared by: J. Marshall

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Spicy Egg Salad Sandwiches

Egg Salad Sandwich

 

Traditional egg salad sandwich mix made with healthy greek yogurt instead of mayonaise; as well mixed with minced jalapeño and served with thinly sliced radishes for a spicy twist.

Spicy Egg Salad Sandwiches

Ingredients                                    Makes: 4 sandwich servings
3 large eggs, hard boiled, chilled and peeled
2 Tbsp plain unsweetened greek yogurt
1/4 tsp dijon mustard
1/4 tsp fresh lemon juice
1 small garlic clove, minced
1 jalapeño, minced
2 Tbsp fresh parsley leaves, minced
1 medium celery stalk, finely diced
2 Tbsp scallions, finely diced
sea salt and freshly ground black pepper to taste
bread, lettuce, and thinly sliced radishes, for serving

Instructions
Prepare the eggs. Place eggs in a medium pot and fill with just enough water to cover the eggs. Bring the water to a boil and then reduce the heat to a medium low and gently boil the eggs for 12 minutes, then remove eggs from heat source. With a slotted spoon remove the eggs from the hot water and place in a bowl of cold water. Refresh the cold water after a couple minutes with more cold water until eggs are cool.

When the eggs are cool, gently crack the eggs and roll on a hard surface with the palms of your hands until the entire surface is cracked. Under cool running water peel the eggs and then place the eggs in a small bowl and refrigerate until totally cool.

Dice vegetables and seasonings. Mince the garlic clove, jalapeño pepper and fresh parsley leaves and then set aside in a bowl. Finely dice the celery stalk and scallions and also set aside in the bowl.

Prepare dressing. In a medium sized bowl add the plain greek yogurt, Dijon mustard and fresh lemon juice and then add a few shakes of sea salt and black pepper to taste. Combine ingredients and then set aside.

Putting the ingredients together. Remove the cooled eggs from the fridge and finely chop. Add the finely chopped egg to the bowl of mixed dressing along with the finely diced vegetables. Mix to combine all the ingredients. Add any additional sea salt and/or pepper to suit taste. Serve egg salad with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

Recipe shared by: J. Marshall

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