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Our Recipe Collection

TURKEY TACOS RECIPE

7/31/2019

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Ingredients
  • 1 pound extra lean ground turkey can use higher fat for more flavor/moisture
  • 1 small yellow onion diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoon salt more to less to taste
  • 1 teaspoon pepper
  • 1/4 cup water *​
Instructions
  1. Spray a large nonstick skillet with cooking spray and heat over medium/medium-high heat.
  2. Once hot, add in turkey, onion, bell peppers, and spices.
  3. Cook, breaking up meat as you go along, until meat is no longer pink and the veggies are tender.
  4. Once the meat is almost fully cooked, stir in 1/4 cup water, and simmer until thickened.
  5. Taste and re-season, if necessary, and serve!
  6. Serving ideas: hard/soft taco shell, living lettuce for lettuce cups, shredded lettuce, shredded cheese, pico de gallo, greek yogurt, salsa, beans, corn, cilantro, etc!
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INSTANT POT LENTIL SLOPPY JOES RECIPE

7/29/2019

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​Ingredients
Instant Pot Lentil Sloppy Joes
  • 1/2 yellow onion diced (about 1/2 an onion)
  • 1/2 green bell pepper diced (about 1/2 a pepper)
  • 1 carrot peeled and diced
  • 3 cups water
  • 1 tablespoon tomato paste
  • 3/4 cup tomato sauce
  • 3 tablepsoons Worcestershire sauce make sure this is vegan and gluten free
  • 1 tablespoon white vinegar
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt + more, to taste
  • 1 (1 pound) bag green/brown lentils
​
For Serving
  •  buns
  •  ketchup
  •  mustard
  •  pickles
Instructions
  1. Spray Instant Pot with cooking spray and hit the SAUTÉ button.
  2. Once the Instant Pot say HOT, add in onion, pepper, and carrot.
  3. Cook, stirring constantly, for 5 minutes.
  4. Turn the Instant Pot OFF.
  5. Add in the rest of the ingredients (water - lentils) and stir to combine.
  6. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  7. Cook on MANUAL, HIGH pressure for 12 minutes*.
  8. Once finished, let the Instant Pot release pressure naturally; this takes about 15 minutes.
  9. Serve on buns with pickles, mustard, and ketchup!
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BREAKFAST BURRITO BOWL RECIPE

7/26/2019

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Ingredients
  • 1/2  tablespoon coconut oil
  • 1/2 pound sweet potatoes diced
  • 1/2  large red pepper diced
  • 1/2  large green pepper diced
  • 1/2  large yellow onion diced
  • 1  teaspoon chili powder
  • 1  teaspoon cumin
  • 1  teaspoon smoked paprika
  • 1  teaspoon garlic powder
  • 1/2  teaspoon salt more to taste
  • 1/2  teaspoon black pepper
  • 2  cups packed baby spinach roughly chopped
  • 1  (8 oz) package  mushrooms diced
  • 2 cloves garlic minced or pressed
  • 1 (15 oz) can black beans drained and rinsed
  •  Salsa optional for serving, but highly recommended
  •  Non fat plain greek yogurt optional for serving, but highly recommended (omit if vegan)
  •  Fried egg optional for serving, but highly recommended (omit if vegan)
Instructions
  1. Melt coconut oil in a large saute pan over medium/medium high heat.
  2. Add in sweet potatoes and cook for 10 minutes.
  3. Add in peppers, onion, and spices and cook an additional 10-15 minutes, or until sweet potatoes are tender. Add more time if they’re not.
  4. Add in spinach, mushroom, garlic, and cook for 2 minutes.
  5. Stir in black beans.
  6. Taste and re-season, if necessary.
  7. If serving immediately: top with greek yogurt, salsa, and a gooey fried egg!
  8. If serving later: store in fridge in an airtight container, then re-heat in microwave, then top with greek yogurt, salsa, and a gooey fried egg!

Recipe and Photo from Show Me the Yummy
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AMAZING PALEO CHOCOLATE CHIP COOKIES

7/25/2019

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INGREDIENTS
WET
  • 1/2 cup drippy, all-natural almond butter*
  • 1 large egg
  • 1 teaspoon vanilla extract
DRY
  • 2/3 cup coconut sugar
  • 3 tablespoons coconut flour
  • 1/2 cup finely ground almond flour (we recommend THIS product by Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1/2 cup dark chocolate chips (or dairy free)
  • sea salt (for topping)
​INSTRUCTIONS
  1. First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray. Set aside.
  2. Next, place all ingredients into a medium bowl and mix until combined. Your dough should be similar to classic cookie dough.
  3. Use a 1-tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and slightly flatten in a cookie shape and place on the baking sheet. Repeat.
  4. Add additional chocolate chips (if you love chocolate) to the tops of each cookie.
  5. Bake at 350ºF for 11-13 minutes or until the cookies have firmed up.
  6. Immediately transfer cookies from pan to a cooling rack and sprinkle on coarse sea salt for the final touch of goodness.
Recipe and Photo from Fit Foodie Finds
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Lemon Vegan Cheesecake Bars

7/24/2019

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INGREDIENTS
RAW CRUST
  • 2 cups pitted Medjool dates, packed (~20)
  • 2 cups raw unsalted cashews
  • 1/8 teaspoon sea salt (or more, to taste)
VEGAN CHEESECAKE FILLING
  • 2 cups raw cashews, soaked
  • 1 cup coconut cream
  • 2 tablespoons coconut oil
  • 2 tablespoons honey (or maple syrup for vegan option)
  • juice from 1 lemon (~1/3 cup)
  • pinch of sea salt
  • zest from one lemon
INSTRUCTIONS
  1. First, place two cups of cashews into a medium/large size bowl and cover them with boiling water. Let them soak for at least an hour or overnight. These cashews are for the filling.
  2. Next, place crust ingredients into a high-speed food processor and process until crumbly.
  3. After ingredients are blended, spray a 9×9-inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.
  4. Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor or Vitamix and blend until smooth.
  5. When the filling is a smooth consistency, add coconut oil and mix one more time to fully combine all ingredients.
  6. Pour filling contents on top of crust. Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.
  7. When bars are hard and ready to eat. Remove from freezer, top with shredded coconut and lemon zest.

Recipe and Photo from Fit Foodie Finds
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ONE SKILLET TILAPIA VERACRUZ

7/24/2019

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Ingredients
  • 3 Tbsp extra virgin olive oil
  • 2 tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup tomato sauce
  • 3 garlic cloves, minced
  • 1/2 cup black pitted olives, pitted and halfed
  • 1 Tbsp capers, rinsed and drained
  • 1 Tbsp jalapeño pepper slices, chopped
  • 1/4 cup white wine
  • 1 Tbsp oregano
  • salt and ground black pepper, to taste
  • 4 tilapia filets
​INSTRUCTIONS
  • In a large skillet (I used 11" cast iron skillet) heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.
  • Add tomato sauce, minced garlic, olives, capers, jalapeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
  • Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 - 6 minutes, or until fish flakes easily with a fork.
Recipe and Photo from Delicious Meets Healthy
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Harissa Portobello Mushroom “Tacos”

7/22/2019

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​INGREDIENTS
Portobello Mushrooms
  • 1 pound (450g) portobello mushrooms
  • 1/4 cup (60g) spicy harissa, or use a mild harissa
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 6 collard green leaves
Guacamole
  • 2 medium ripe avocados
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons chopped red onion
  • 1 1/2 to 2 tablespoons lemon or lime juice
  • pinch of salt
  • 1 tablespoon chopped cilantro
Optional Toppings
  • cashew cream
  • chopped tomatoes
  • chopped cilantro
​INSTRUCTIONS
  1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
  2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
  3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
  4. Rinse collard greens. Chop off the tough stems and set aside.
  5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
  6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
  7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

​Recipe and Photo from Healthy Nibbles and Bits
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Sweet Potato, Kale and Shrimp Skillet

7/18/2019

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Ingredients
  • 2 tablespoons extra virgin olive oil or ghee
  • ½ cup onions — diced
  • pinch crushed red pepper — to taste
  • 2 cloves garlic — minced
  • 2 cups sweet potatoes — diced
  • 2 cups shrimp — peeled, deveined, and thawed if frozen
  • 3 cups trimmed and coarsely chopped kale leaves
  • salt and ground black pepper
​Instructions
  1. In a cast iron skillet, heat the olive oil over medium heat.
  2. Add the onions and crushed red pepper.
  3. Cook until the onions are soft and golden.
  4. Add the garlic, and cook for about 30 seconds.
  5. Add the sweet potatoes, and cook until soft. Add a few tablespoons or ¼ cup of water to help steam the sweet potatoes, if necessary.*
  6. Add the shrimp, and cook for 2-3 minutes or until they turn pink.**
  7. Turn the heat to low, and add the kale, stirring until wilted.
  8. Season to taste with salt and pepper.

Recipe and Photo from Primavera Kitchen
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A DELICIOUS AND EASY FISH CURRY IN JUST 30 MINUTES

7/16/2019

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​Ingredients
  • 2 Tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic thinly sliced
  • 2 Tablespoons freshly grated ginger about a 5cm piece
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground turmeric
  • 10 - 15 fresh curry leaves
  • 400 ml (13 ozs) coconut milk
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon salt
  • 600 g (21 oz) firm white fish cut into 3cm chunks
  • 20 g (1 cup) chopped fresh coriander (cilantro)
  • 1/2 lime juiced
Instructions
  • Melt the coconut oil in a medium saucepan.
  • Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
  • Add the garlic and ginger, and cook, stirring gently for 1 minute.
  • Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.  
  • Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan.  Bring the pan to a gentle simmer.
  • Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
  • Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
  • Gently stir in the coriander and lime juice.
  • Serve.
    Recipe and Photo from The Cooks Pyjamas

1 Comment

Sweet Potato Hash Browns Made with a Waffle-Iron

7/16/2019

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Ingredients
  • ​2 medium sweet potatoes, peeled
  • 1 medium russet potato, peeled
  • 3 tablespoons butter, melted
  • Salt and freshly ground black pepper, to taste
Instructions
1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.
2. Use the medium-holed side of a box grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and toss to combine. Season with salt and pepper.
3. Divide the mixture into 6 even portions. Mound a portion onto the heated waffle iron and then spread it toward the edge to form an even layer. Close the waffle iron and cook on high heat for 4 to 5 minutes, until golden and crisp.
4. Repeat with the remaining potato mixture. Serve immediately (preferably with a side of eggs).

Recipe and Photo from Pure Wow
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  • Services
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