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Our Recipe Collection

Purple Sweet Potato Collard Wraps with Cashew Honey Mustard

11/7/2019

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Ingredients
For the wraps
  • 3-4 purple sweet potatoes
  • 6 large collard leaves
  • 3/4 tsp chili powder
  • 1/4 tsp garlic powder
  • red pepper flakes (optional)
  • salt/pepper
  • olive oil
  • 2 large carrots, shredded
  • sliced red onion
  • sprouts
  • roasted red pepper, sliced
  • 1-2 ripe avocados, sliced
  • chopped cashews
For the cashew honey mustard
  • 1 cup cashews (preferably soaked for several hours prior)
  • 1 tbs light olive oil
  • 1.5 tbs yellow mustard
  • 1 tbs honey
  • 1 tsp apple cider vinegar
  • 1/2 tsp ground ginger
  • salt to taste
  • water to thin
Instructions
  1. Bring a pot of salted water to a boil. While waiting, peel and cube sweet potatoes. Add to water, reduce heat slightly and boil for 12-15 minutes, until soft.
  2. While potatoes boil, add cashews, honey, mustard, light olive oil, vinegar, and ground ginger to a food processor. Pulse, adding water until you have a smooth sauce. Salt to taste.
  3. Drain sweet potatoes and add salt, pepper, chili powder, garlic powder, and olive oil. Mash and add more oil as needed.
  4. Wash collard leaves under very hot water (this will help them be a little bit malleable) Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
  5. Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash, followed by a sprinkling of chopped cashews. Next, add your shredded carrots, roasted red pepper strips, and avocado slices. Top with sprouts.
  6. Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.
  7. Repeat for the remaining wraps and serve with cashew honey mustard.
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Berry Quinoa Salad

9/27/2019

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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
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Olive Oil-Braised Summer Squash

8/16/2019

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Ingredients  
  • 4 cloves garlic, crushed
  • ½ teaspoon anchovy paste
  • ¼ teaspoon crushed red pepper
  • 1 pound summer squash, cut into ½-inch pieces
  • 1 pound zucchini, cut into ½-inch pieces
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon salt
Preparation​
  1. Heat oil, garlic, anchovy paste and crushed red pepper in a large skillet over medium heat until the garlic is sizzling and fragrant, 2 to 4 minutes. Add squash and zucchini. Cook, stirring occasionally, until very tender, 12 to 16 minutes. Stir in oregano and salt.

​Recipe and Photo from Eating Well

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EASY COCONUT KEY LIME PIE BARS

8/9/2019

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INGREDIENTS
For the Crust
  • 1.5 cups almond flour, superfine
  • 1/4 cup unsweetened shredded coconut
  • 2.5 tablespoons coconut oil, melted
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
For the Filling
  • 4 eggs, large
  • 1/2 cup key lime juice (normal lime juice works, too!)
  • 1/2 cup honey
  • 4 teaspoons coconut flour
Optional toppings
  • Greek yogurt
  • lime zest
  • toasted coconut
INSTRUCTIONS
  1. Preheat oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.
  2. Prepare the crust by mixing together all ingredients, forming a ball. Transfer dough into pan and use your hands and/or a spatula to spread to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
  3. Bake crust for 8 minutes at 350ºF.
  4. While the crust is baking, prepare filling. Whisk 4 eggs in a medium-size bowl and then add the rest of the ingredients. Whisk again until there are no more coconut flour chunks.
  5. Once the crust has baked for 8 minutes, remove from oven and pour on filling. Place back in oven and bake for an additional 18-22 minutes.*
  6. Remove from oven and let sit on the stove top for 10 minutes before transferring into the fridge. Chill for 2 hours before slicing.
  7. Slice into 16 squares and serve with a dollop of Greek yogurt, lime zest, and toasted coconut.
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BLUEBERRY BANANA BREAD

8/5/2019

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​INGREDIENTSDRY INGREDIENTS
  • 1.75 cups white whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1.5 cups fresh blueberries
WET INGREDIENTS
  • 2 large eggs
  • ½ cup maple syrup
  • 3 medium ripe bananas, mashed (1.5 cups mashed)
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil
​INSTRUCTIONS
  1. First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray.
  2. Set aside ½ cup of blueberries for later. Mix dry ingredients together in a medium-sized bowl and set aside.
  3. In a separate mixing bowl, mash the 3  bananas with a fork (or alternatively you can place them in a blender to get extra smooth). Then, mix in the rest of the wet ingredients minus the melted coconut oil.
  4. Slowly add dry ingredients to wet. Then, add in melted coconut oil and mix again.
  5. Pour batter into greased bread pan, sprinkle the last half cup of blueberries on top, and bake at 350ºF for 45-50 minutes.
  6. Remove banana bread from oven, let cool for 5 minutes, and remove from pan to finish cooling.

Recipe and Photo from Fit Foodie Finds
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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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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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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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  • About
  • Services
    • Nutrition Response Testing
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    • PureLife PEMF
  • Recipes
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  • Contact