Healthy eating is about feeling great, having energy, improving your outlook, and stabilizing your mood. Here are some of our favorite recipes:
Thanks to Joe Whiting (our Category Manager) for sharing the following recipe with us!
Baked Chicken Strips (Serves 2 adults, 2 children)
- 1.5 lb Mary’s chicken breast.
- 1.5 to 2 cups of Ian’s Panko Bread Crumbs
- 2 TBS Simply Organic Italian Seasoning
- I TSP Simply Organic Granulated Garlic
- ½ TSP salt
- ½ TSP fresh ground pepper (use more or less based on your families tastes)
- 2/3 cup of olive oil
- Preheat oven to 375 degrees
- Cut chicken into one inch pieces
- Mix dry ingredients in a bowl or bag
- Coat chicken with olive oil.
- Cover chicken with Bread Crumb mixture, make sure to press firmly to get an even coating.
- Arrange in a baking dish
- Bake for 35 to 45 minutes until lightly browned
- Serve with mashed potatoes and your favorite vegetable. We often use frozen peas.
This next recipe comes from our Annex Kitchen. It is a customer favorite. Perhaps it will become a favorite in your house as well!
[one-half-first]COCONUT CURRY LENTIL SOUP
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6 depending on appetite
Ingredients
• 4 tbsp Sunflower oil
• 1 cup yellow onion, chopped
• 5 quarts vegetable stock
• 1 tbsp fresh ginger, minced
• 1 cup celery, diced
• 1 tbsp garlic, minced
• 1/8 cup tumeric powder
• 1/8 cup cumin powder
• 1 tsp curry powder
• 1 cup diced Roma tomatoes
• 2.5 cups dry green lentils
• 1 can of coconut milk (13.66 ounces)
• Salt and a squeeze of lemon or lime, to taste
• Garnish: chopped cilantro (fresh coriander) [/one-half-first][one-half]Instructions
1. In a stockpot, sautee the onions for about 5 minutes.
2. Add the dry spices, garlic and ginger until the aromatics bloom. Be careful not to burn the garlic. It’s best to keep the heat on low to medium after the onions are fully translucent in step one.
3. Add the vegetable stock and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender.
4. Once the lentils are cooked, add the coconut milk, tomatoes, celery, cilantro, lemon or lime juice and salt to taste.
5. Before serving, garnish with cilantro.[/one-half]
[one-half-first]FIG ARUGULA SALAD W/ PISTACHIO PESTO
Salad Ingredients:
- 2 big handfuls of arugula
- 8-10 figs, sliced into halves or quarters
- ½ avocado, cubed
- 1 ball of Burrata or Mozzarella, torn
- a few splashes of balsamic (reduce in a saucepan to thicken)
- drizzle of olive oil
- sea salt & freshly ground pepper
Pistachio Pesto: (this makes extra):
- ⅓ cup toasted pistachios (reserve a few to top the salad)
- 1 big handful of basil leaves
- juice of ½ a small lemon
- sea salt & freshly ground pepper
- ¼ – ⅓ cup olive oil[/one-half-first][one-half]
Make pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse. Taste and adjust salt content.
Arrange the arugula, sliced figs, avocado, and cheese on a plate. Drizzle with olive oil and balsamic. Sprinkle with salt and pepper.
Dollop pesto and gently toss. Crush extra pistachios and sprinkle them on top.
Salad recipe from: loveandlemons.com [/one-half]