Nutritional Healing Center
  • Home
  • About
  • Services
    • Nutrition Response Testing
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
  • Blog

​Stay Up To Date

Our Recipe Collection

Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

9/30/2019

11 Comments

 
Picture
Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
  1. Remove the stems of the broccoli rabe and shred leaves.
  2. Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.
  3. Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl.
  4. In a small bowl mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
  5. Pour over salad, toss until coated, and enjoy, or store in fridge to have throughout the week!

​Recipe and Photo from Nutrious Life

11 Comments

Berry Quinoa Salad

9/27/2019

0 Comments

 
Picture
Ingredients
1 cup cooked quinoa
1/2 cup olive oil
1-2 limes fresh squeezed lime juice
to taste freshly ground black pepper
1 cup blueberries
1 cup sliced strawberries
1 cup sliced peaches
6 cups spinach
​Instructions
  1. Drizzle cooked quinoa with olive oil and lime juice; toss with fork to separate grains and season with pepper to your liking.
  2. Add blueberries, strawberries, and peaches to quinoa and toss lightly.
  3. Serve quinoa mixture on top of spinach.

​Recipe and Photo from Nutrious Life
0 Comments

Grilled Watermelon, Avocado, and Shrimp Salad

9/26/2019

0 Comments

 
Picture
Ingredients
  • 1 lb. peeled and deveined shrimp
  • 3 lb. watermelon, cut into 2-inch wedges
  • 3 spring onions, trimmed, green parts thinly sliced, white parts left whole
  • 2 avocados, peeled, pitted, and cut into 1/2-inch wedges
  • 5 tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 lemons, zested and juiced
  • 1⁄2 cup basil leaves
  • 1⁄2 cup mint leaves
  • 1 English cucumber, cut into 1/2-inch pieces
Instructions
  1. Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions, and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper and transfer to a platter.
  2. Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and cucumber and toss carefully to combine; transfer to a serving platter.

​Recipe and Photo from Saveur
0 Comments

Roasted Beet and French Lentil Salad with Capers and Walnuts

9/25/2019

0 Comments

 
Picture
Ingredients
  • 2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
  • 1 Tbs. extra virgin olive oil
  • fine sea salt and fresh black pepper, to taste
  • 1/2 cup French lentils
  • 1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
  • 4 cups water
  • 2 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 1 tsp. honey
  • fine sea salt and fresh black pepper, to taste
  • 2 Tbs. capers, drained
  • 1/2 cup walnuts, toasted + chopped
  • 1/4 cup chopped fresh parsley
  • 2-3 big handfuls arugula or baby kale, for serving
Instructions:
  1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. 
  2. Toss cubed beets with olive oil and a good pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway through, until brown around the edges and the interiors are just tender. 
  3. While the beets are roasting, add lentils, water and bay leaf to a medium saucepan. Bring to a boil, then reduce heat to medium. Cook for 20-24 minutes until the lentils are just tender, but not mushy. At the 15 minute mark, add a good pinch of sea salt. Drain well and remove bay leaf. 
  4. To assemble the salad, add olive oil, red wine vinegar, honey, a pinch of salt, and several grinds black pepper to the bottom of a large mixing bowl. Whisk until well incorporated. Add the warm lentils and beets, tossing gently to coat. Then mix in the capers, walnuts, and parsley. Taste and adjust seasoning as needed. 
  5. Serve salad warm or room temperature on a bed of arugula or baby kale.
  6. For lunches, transfer salad to individual containers - topping each serving with a handful of greens.
  7. This salad will keep for several days in the fridge and gets better as it sits. 

Recipe and Photo from Erin Parekh
0 Comments

Summer Vegetable Salad

9/24/2019

0 Comments

 
Picture
Ingredients
4 ounces shrimp, steamed
1 1/2 cups Romaine lettuce and baby spinach
1/2 cup string beans, blanched
1/4 cup grape tomatoes, sliced into halves
1/4 cucumber, chopped
2 artichoke hearts, sliced into quarters
1/4 cup sliced into 1/2 inch pieces hearts of palm
1/4 cup thinly sliced radishes
1/4 avocado, sliced
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 lemon freshly squeezed lemon juice
to taste sea salt
to taste freshly ground black pepper
​Instructions
  1. Toss all ingredients together.
  2. Mix vinegar, oil, lemon juice, salt and pepper and pour over salad.

​Recipe and Photo from Nutrious Life

0 Comments

Strawberry, Avocado & Arugula Salad

9/24/2019

0 Comments

 
Picture
Ingredients
  • 2 cups quartered strawberries
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1½ tablespoons white wine vinegar
  • ¼ teaspoon salt
  • 1 (5 ounce) package fresh baby arugula
  • 1 avocado, halved, seeded, peeled and chopped
  • ½ cup thinly sliced red onion
  • ¼ cup crumbled reduced-fat feta cheese (1 oz.)
Preparation​
  1. For dressing, in a blender combine 1 cup of the strawberries, the oil, honey, vinegar and salt. Cover and blend until smooth. If desired, cover and chill up to 48 hours.
  2. Arrange arugula on a large platter. Top with the remaining 1 cup strawberries, the avocado and onion. Before serving, drizzle with dressing and sprinkle with cheese.

Recipe and Photo from Eating Well
0 Comments

    Archives

    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019

    Categories

    All
    Beef
    Breakfast
    Chicken
    Dinner
    Drinks
    Fish
    Gluten Free
    Keto
    Lunch
    Recipes
    Shrimp
    Sides
    Slow Cooker
    Soup
    Treats
    Vegetarian
    Whole30

    RSS Feed

Site Links

Home
About
Services
Recipes
Testimonials
Announcements 
​Contact
​

Hours of Operation

Monday: 9-6
Tuesday: 2-6
Wednesday: 9-6
Thurs: ​2-6
Fri: 9-3
Sat: 9-2
Sun: Closed

Contact Information

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

Member Affiliations

Picture
Picture
Picture

© 2019 Nutritional Healing Center  |  Sitemap
Site powered by Weebly. Managed by FreeLogoServices.com
  • Home
  • About
  • Services
    • Nutrition Response Testing
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
  • Blog