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WINTER VEGETABLE SOUP

2/14/2020

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Ingredients
  • 1 red onion, chopped;
  • 2 large carrots, chopped;
  • 2 sticks celery, chopped;
  • 1 medium sweet potato, chopped;
  • 2 garlic cloves, minced;
  • 1 can (28 oz.) diced tomatoes;
  • 4 cups vegetable or chicken stock;
  • 2 tsp. fresh sage leaves, chopped;
  • 2 cups of cooked chicken or turkey;
  • A few cabbage leaves, shredded;
  • 2 tbsp. clarified butter or other cooking friendly fat;
  • Sea salt and freshly ground black pepper to taste;
Preparation
  1. In a large saucepan placed over a medium heat, warm the clarified butter and add the onion and the garlic. Cook 3 to 5 minutes or until onion starts to brown.
  2. Add the carrots, celery, and sweet potatoes, and stir well and cook for 2 to 3 minutes.
  3. Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
  4. Reduce the heat to a simmer. Cover and cook for 20 minutes.
  5. Add the chicken or turkey and cabbage and cook for another 10 minutes.
  6. Adjust the seasoning if necessary and serve warm.

​Recipe and Photo from Paleo Leap
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Paleo Chicken and Leek Soup

2/5/2020

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Ingredients
  • 1 tsp oil
  • ½ cup diced white onions
  • 2 cups sliced leeks, , this was 2 small leeks or 1 large one for me
  • 1.5 cups sliced carrots, , this was 2 large carrots for me
  • 6 cups chicken stock, (or 6 cups water with 2 chicken bouillon cubes)
  • ½ tsp dried Oregano, , divided
  • ½ tsp dried Thyme, , divided
  • ½ tsp dried Parsley, , divided
  • 3 cups small Cauliflower florets, , this was 1 small head of cauliflower for me
  • ½ of a Zucchini, , sliced and halved
  • 1 pound of chicken, , organic boneless skinless tenders (200 grams)
  • ½ tsp garlic powder
  • A pinch of crushed chili flakes
  • salt and pepper to taste
Instructions
  • Put 1 tsp of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes.
  • Add 4 cups of chicken stock/broth (or 4 cups water with 2 chicken bouillon cubes) to the pan. Top with ¼ tsp oregano, ¼ tsp thyme, and ¼ tsp parsley, mix, and simmer for 10 minutes.
  • While that is simmering, start making the chicken. Sprinkle oil into a frying pan and heat over medium heat, then put the chicken into the pan. Add 1 cup of sliced leeks to the pan (mix to get the rings out of each other), ½ tsp garlic powder, ¼ tsp oregano, ¼ tsp thyme, ¼ tsp parsley, and a pinch of crushed chili flakes on top of the chicken and mix. Cook for about 10 minutes, flipping every so often.
  • Put 3 cups of small cauliflower florets into the soup pan and add 2 cups of chicken stock to the pan (or water), let it continue simmering.
  • Remove the chicken from the pan leaving the leeks to caramelize. Add 2 Tbs of water to the leeks and mix, let them cook while cutting the chicken. Cut the chicken into tiny pieces and put them back into the pan with the leeks. Mix and then put the chicken and leeks into the soup pan.
  • Add the zucchini to the soup and let everything lightly boil for about 15 minutes. ( If you want your soup more liquidy add 1 more cup liquid, if you want it more chunky, leave as is).

Recipe and Photo from Perchance to Cook
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Paleo Chicken Soup

2/3/2020

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Ingredients
  • 1 clove garlic (cut in 3 pieces)
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon ground thyme
  • 6 cups chicken broth
  • 3 cups medium carrots (approximately 1 and 1/4 sliced)
  • 3 cup stalks celery (approximately 1 diced small)
  • 1 cups cooked chicken breast (shredded (approximately 2 )
  • 2 tablespoons fresh chopped parsley
  • 1/4 teaspoon fine sea salt and ground pepper (to taste)
Instructions
  1. Place olive oil in a soup pot along with the garlic on the medium-low heat. Heat for 2 minutes and then remove the garlic. (Note: removing the garlic makes the recipe low fodmap.  I also make this recipe sometimes without any garlic at all.)
  2. Add the celery, carrots, and thyme and cook the vegetables for about 5 minutes on medium-low heat until they become softened.  (Another option:  skip the olive oil and cook the celery and carrots in several cups of chicken bone broth for about 20 minutes until tender.)
  3. Add the chicken broth, salt, and pepper and continue to cook on medium-low for about 20 minutes.
  4. Add shredded chicken and parsley and cook another 5 minutes until completely heated.
  5. It is ready to serve. Can be stored for leftovers also.
  6. Notes: If not on a low fodmap diet, you may mince garlic and leave in soup (or omit completely). There are recipes for Chicken Broth (Bone Broth) and Roasted Chicken Breasts on my site, which I used to make this recipe.

​Recipe and Photo from 24 Carrot Kitchen
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Turkey Avocado Wraps

12/5/2019

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Ingredients:
Turkey slices.
An avocado.
Shredded carrots.
Instructions
For each wrap, I laid out two turkey slices, overlapping them.  Next, I sprinkled on some shredded carrot and topped with sliced avocado.  Lastly, I drizzled a Whole30 vinaigrette dressing over it all
Now roll it all up, and enjoy!

​Recipe and Photo from All Things G & D
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Low Carb Chipotle Chicken Lettuce Wraps

12/2/2019

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Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 lb. boneless skinless chicken breast
  • 3 chipotle peppers
  • Juice of 1 lime
  • 4 tbsp adobo sauce
  • 1/3 cup cilantro, chopped
  • 1/2 red bell pepper, diced
  • 2 scallions, thinly sliced
  • 1 head lettuce, rinsed
  • Salt and freshly ground pepper
Directions
  1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
  2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.
  3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.
Recipe and Photo from Paleo Grubs
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Easy Chicken Salad

10/1/2019

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Ingredients
  • 4 ounces grilled chicken breast, skin removed
  • 2 cups romaine lettuce, chopped
  • 1/3 cup sliced carrots
  • 1/3 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1 ounce goat cheese, crumbled
  • to taste Raspberry vinegar
Instructions
  1. Cut the chicken into bite-size pieces.
  2. Toss chicken with the lettuce, vegetables, and cheese.
  3. Add raspberry vinegar and toss again.
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Chicken, Sweet Potato, and Coconut Stew

8/19/2019

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Ingredients
  • For the Spice Mixture:
  • 1/4 cup freshly squeezed orange juice
  • 1 TB paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1/4 tsp cayenne (less if you’re sensitive to spice)
  • For the Stew:
  • 3 TB coconut oil
  • 1 large onion, chopped
  • 2-inch piece fresh ginger, peeled and minced
  • 8 cloves fresh garlic, chopped
  • 1 can (15 oz) diced tomatoes and their juices
  • 1/2 cup unsweetened, whole coconut milk from a can (shake well)
  • 2 cups regular chicken broth
  • 1 lb sweet potatoes, peeled and cut into 1/2 inch pieces
  • 2 lbs boneless skinless chicken thighs, towel-dried and cut into bite size pieces
  • kosher salt and freshly ground black pepper
  • Garnishes: chopped cashews, unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor.)
​Instructions
  1. In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
  2. In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
  3. Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
  4. Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won’t brown.) Add browned chicken to the hot stew; stir to combine.
  5. Serve stew with garnishes, over rice or just as is.

Recipe and Photo from Chew Out Loud
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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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Healthy Orange Peel CHicken

7/12/2019

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​INGREDIENTS
  • 1 cup 100% orange juice (bottled or fresh squeezed)
  • Peel from 1/2 orange, sliced into very thin strips
  • 2 tbsp low-sodium soy sauce*
  • 3 cloves garlic
  • 1 tbsp grated fresh ginger
  • 2 tsp red pepper flakes
  • 4 tsp corn starch**
for the orange peel chicken:
  • 2 tsp Chosen Foods spicy sesame oil***
  • 2 boneless skinless chicken breast, cut into 1-inch cubes
  • Pinch salt
  • Pinch freshly cracked black pepper
  • 2 medium carrots, thinly sliced
  • 1 cup snow peas
  • 1/2 cup frozen edamame, thawed
for serving:
  • Sliced green onions
  • Cooked brown rice, cauliflower rice or quinoa
INSTRUCTIONS
  1. In a medium bowl, whisk together sauce ingredients. Set aside.
  2. Heat a large nonstick skillet over medium heat. Add oil. Season chicken with salt and pepper and add to skillet, stirring occasionally so that all sides get browned. Continue cooking until chicken is cooked through, 5-8 minutes. Remove from chicken from skillet and set aside.
  3. Add carrots, snow peas and edamame to skillet and cook, stirring, until carrots are softened, about 5 minutes. Add chicken back to the skillet and pour in sauce. Cook until sauce is thickened, about 5 more minutes. Sprinkle with green onions before serving.
  4. Serve with cooked brown rice, quinoa, or cauliflower rice.

Recipe and Photo from Lively Table
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Sheet Pan Honey-Chipotle Chicken and Sweet Potatoes

6/26/2019

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INGREDIENTS
  • 2 to 3 individual chipotle chiles from a can of chipotles in adobo, plus 1 tablespoon adobo sauce
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1 medium lime, halved, divided
  • 1/2 teaspoon kosher salt
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 large sweet potatoes (about 2 pounds total), peeled and cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch chunks
  • 1/4 cup coarsely chopped fresh cilantro
  • Cooked rice, for serving
INSTRUCTIONS
  1. Place the chipotle chiles, adobo sauce, garlic, oil, honey, cumin, juice of half a lime, and salt in a blender or food processor and blend until smooth
  2. Place the chicken, sweet potato, and red onion in a large zip-top bag and pour in the marinade. Seal the bag and shake to evenly coat everything in the marinade. Refrigerate for at least 2 hours or up to overnight.
  3. Arrange a rack in the middle of the oven and heat to 425°F.
  4. Place the chicken skin-side up and the vegetables on a rimmed baking sheet. Roast until the chicken registers 165°F in the thickest part of the meat not touching bone and the vegetables are tender and lightly caramelized, 30 to 35 minutes.
  5. If the chicken skin isn't as crispy as you'd like, broil for a few minutes until the skin is browned and crisp. Remove from the oven, squeeze the remaining lime half over the chicken and vegetables, and let cool for 10 minutes. Sprinkle with the cilantro and serve over rice.
Recipe from Kitchn
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