Latest Health News in Crofton - Nutritional Healing Center

Slow Cooker Blissful Butternut Squash Soup

3/21/2019

Ingredients:

16 oz (1/2 small) butternut squash, halved, seeds removed
16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot, quartered
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
pinch nutmeg
optional garnish: drizzle coconut milk, chives, pepitas

DIRECTIONS:

Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Recipe and Photo from Skinnytaste

Indian Shrimp Curry

3/21/2019

INGREDIENTS:

1 tablespoon canola oil, divided
1 pound shrimp, peeled and deveined
1/2 yellow onion, finely chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon chili powder
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
3/4 cup lite canned coconut milk
1/2 teaspoon Kosher salt
cilantro and chili peppers for garnish

DIRECTIONS:

Add 2 teaspoons of the canola oil on high heat in a large skillet.
Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
Add the remaining teaspoon of the canola oil to the skillet with the onions.
Cook the onions for 5 minutes on medium heat, stirring occasionally.
Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
Add in the coconut milk and shrimp to the pan and stir well.
Garnish with cilantro and chili peppers if desired.

Recipe and Photo from Skinnytaste

Skillet Taco Cauliflower Rice

3/21/2019

INGREDIENTS:

1 lb 93% lean ground turkey
1 1/4 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz canned tomato sauce (1/2 can)
4 cups uncooked riced cauliflower

For the toppings:

4 ounces avocado (1 small)
chopped cilantro
1 cup chopped lettuce
1/4 cup jarred salsa
lime wedges

DIRECTIONS:

Over high heat, brown the turkey in a large skillet breaking it into smaller pieces as it cooks, about 5 minutes.
When no longer pink add 1 teaspoon salt and the dry seasoning and mix well.
Add the onion, pepper, water and tomato sauce and cover.
Simmer on low for about 15 minutes.
Remove the cover and add the cauliflower, add 1/4 teaspoon salt and cook until tender, about 8 minutes.
Transfer to a plate and serve with avocado, lettuce, salsa and lime.

Recipe and Photo from Skinnytaste

No Bean Turkey and Sweet Potato Chili

3/21/2019

Ingredients

20 oz 93% lean ground turkey
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
fresh cilantro, for garnish

Stove Top:

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
Add 1/4 cup more water if needed. Remove bay leaf and serve.

Instant Pot:

Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.
When meat is browned and cooked through add onion and garlic; cook 3 minutes.
Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.
Remove bay leaf and serve.

Recipe and Photo from Skinnytaste

Chicken and Avocado Soup

3/21/2019

Ingredients:

2 tsp olive oil
1-1/2 cups scallions, chopped fine
2 cloves garlic, minced
1 medium tomato, diced
5 cups reduced sodium chicken broth
2 cups shredded chicken breast (12 oz)
8 ounces (from 2 small) ripe hass avocados, diced
1/3 cup chopped cilantro
4 lime wedges
kosher salt and fresh pepper, to taste
1/8 teaspoon cumin
pinch chipotle chile powder (optional)

DIRECTIONS:

Heat a large pot over medium heat.
Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Recipe and Photo from: Skinnytaste

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Phone: 410-721-3338
Email: info@nutritionalhealingcenterllc.com
Address: 2135 Defense Highway Crofton, Maryland 21114

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