Latest Health News in Crofton - Nutritional Healing Center

Apple and Sweet Potato Chicken Sheet Pan Dinner

5/7/2019

INGREDIENTS

1 large sweet potato, cut into ¾ inch pieces (about 3 cups)
2 cored apples, cut into ¾ inch pieces (I used Gala)
1 medium red onion, peeled and cut into ¾ inch pieces
2 tablespoons coconut oil
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon fresh or dry thyme
½ teaspoon allspice
1 pound chicken thighs

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Mix the spices together in a small bowl.
Coat the potato, apple, and onion in coconut oil.
Sprinkle half of the seasoning mixture onto the vegetables and mix to coat.
Spread the vegetables and apple mixture into a single layer on a lined 13x18 inch sheet pan.
Season both sides of the chicken with the other half of the seasoning mix.
Place the chicken on top of the vegetables.
Roast in the oven for 25-30 minutes until sweet potatoes are tender and chicken is cooked through.
Serve immediately.

Recipe and Photo from The Organic Dietitian

SHEET PAN LEMON GARLIC SHRIMP AND ZUCCHINI NOODLES

5/3/2019

Ingredients

1 pound of extra large shrimp peeled and deveined
1 1/2 pounds of zucchini spiralized on the thick noodle setting
1 pound grape tomatoes
1 tablespoon of olive oil divided
2 tablespoon of freshly squeezed lemon juice
4 cloves of garlic minced
1/2 teaspoon of crushed red pepper flakes
kosher salt and freshly ground black pepper
lemon slices for garnish
flat leaf parsley for garnish

Instructions

Preheat oven to 450 degrees.
On a large sheet pan, toss zucchini noodles and tomatoes with 1/2 tablespoon of olive oil, 1/2 teaspoon of kosher salt and several turns of freshly ground pepper.
In a medium size bowl, combine 1/2 tablespoon of olive oil, lemon juice, garlic, crushed red pepper, 1/4 teaspoon of kosher salt, several turns of freshly ground pepper and shrimp.
Add shrimp to sheet pan spreading evenly over zucchini noodles,
Cook at 450 degrees for about 8 minutes, just until shrimp is cooked through.
Sprinkle with chopped flat leaf parsley and serve with lemon wedges.

Recipe and Photo from Number 2 Pencil

One-Pan Sweet Potato Broccoli Chicken Bake

5/3/2019

INGREDIENTS

1 lb. boneless, skinless chicken breast or thighs, cubed
3–4 cups broccoli florets
1 large sweet potato, ¼ inch small cubes–small cubes are key (~1 1/2 cups cubed)
2/3 cup red onion, chopped
2 cloves garlic, minced
1/4 cup raisins or refined sugar-free cranberries (we like Made in Nature)
3 Tbsp. chopped walnuts or nuts of choice*
1/3 cup olive oil or avocado oil
1 ½ tsp. Italian seasoning, dried
1/2 tsp. sea salt
¼ tsp. pepper

INSTRUCTIONS

Preheat oven to 375 °F.
Line a baking sheet with parchment.
On the pan, combine the broccoli, sweet potato, onion, garlic, raisins and walnuts. Drizzle with oil, add seasonings, salt and pepper and toss to coat. Spread evenly amongst the pan, cover with foil and bake for 12 minutes.
After the 12 minutes remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes. Then again remove from oven, toss once more and place back in oven without foil this time and bake for another 5-10 minutes or until chicken is cooked through and sweet potatoes are soft.

Recipe and Photo from The Real Food Dietitians

Easy VeGan Strawberry Cheesecake

4/24/2019

Ingredients
Filling

1 1/2 cup raw cashews
1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
1/2 cup maple syrup Room temp.
2 tablespoons coconut milk Room temp.
1/4 cup coconut oil melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt

Crust

1 cup raw pecans
1/2 cup medjool dates

Strawberry Topping

1/4 cup strawberry preserves

Instructions
Crust

In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.

Filling

Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
In a food processor, blend the cashews until they become a pulp.
Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.

Topping

In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.

Recipe and Photo from Paleo Gluten Free Eats

No Bake Paleo Fruit Pizza

4/24/2019

Ingredients
Flaxseed Crust

1/2 cup Arrowhead Mills Flaxseed
1/4 cup unsweetened coconut flakes
2 tablespoons coconut oil
2 tablespoons cocoa powder
3 tablespoons coconut flour
10 medjool dates

Toppings

2/3 cup full fat coconut milk
2 teaspoons pure maple syrup
1 teaspoon lemon juice
fruit – strawberries, kiwi, blueberries

Instructions

Pour the flaxseed, coconut flakes, coconut oil, cocoa powder, coconut flour into a food processor and add 10 pitted medjool dates. Pulse until well combined
Flatten the mixture on a parchment-lined baking sheet or plate to create the crust for the pizza
In a bowl, combine the coconut milk (making sure to include most of the thick cream at the top of the can), maple syrup, and lemon juice. Beat for 5-8 minutes, until the mixture is light and fluffy
Spread the coconut cream mixture over the top of the flaxseed crust, then add the sliced fruit to top
Refrigerate
When ready to serve, let the fruit pizza sit at room temperature for roughly 10-15 minutes. The coconut cream will harden as it’s cooled, so warming is slightly will bring it back to it’s originally creamy state

Recipe and Photo from Physical Kitchness

Spiced Paleo Sweet POtato Cookies

4/24/2019

INGREDIENTS

1 c. mashed sweet potato
1/4 c. coconut oil, melted and cooled slightly
1/3 c. honey (local is best)
3 organic or farm-fresh eggs
1/2 t. sea salt
1/4 t. ground nutmeg
1/2 t. ground ginger
1/8 t. ground cloves
1 t. ground cinnamon
1 t. baking soda
1/2 c. coconut flour (I like to make my own)

INSTRUCTIONS

Preheat oven to 350.
Place all ingredients in a blender, with dry ingredients on top, and puree until smooth.
Scoop rounded spoonfuls of dough onto a parchment-lined cookie sheet.
Bake for 25 minutes, or until cookies are golden-browned on top and spring back slightly when you touch them.
Devour.

Recipe and Photo from Raias Recipes

Cinnamon Roasted Sweet Potatoes & Cranberries

4/24/2019

Ingredients

6 cups chopped sweet potatoes
8 ounce bag of cranberries
1 tablespoon coconut oil (melted)
1 tablespoon maple syrup
2 teaspoons cinnamon
1 teaspoon salt

Instructions

Preheat oven to 400 degrees.
In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup.
Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly.
Pour onto a cookie sheet lined with parchment paper.
Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes.
Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Enjoy!

Recipe and Photo from Little Bits Of

Paleo Sweet POTATO Tortillas

4/24/2019

Ingredients

1 1/2 cup mashed sweet potato
1/4 cup + 2 tablespoons tapioca flour
2 tablespoons + 2 teaspoons coconut flour
1/4 teaspoon salt
*optional spices to add: cinnamon, onion powder, garlic powder, paprika, cayenne

Instructions

Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
Heat a pan over medium heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
Serve immediately or cool and store in the refrigerator or freezer for later use

Recipe and Photo from Physical Kitchness

Sweet Potato Curry with Cilantro Lime Cauliflower Rice

4/24/2019

Cauliflower Rice Ingredients:

1/2 head medium cauliflower, grated into rice
2 green onions, sliced
Juice of 1/2 lime
1/2 tablespoon coconut oil or ghee
1/4 cup cilantro, chopped
Himalayan salt to taste

Curry Ingredients:

2 medium sweet potatoes, cubed
1 medium zucchini, sliced
2 medium carrots, grated or chopped
1/2 head purple cabbage, sliced thinly
2 cups full-fat canned coconut milk (BPA-free)
1 cup bone broth or filtered water

1 tablespoon coconut oil or grass-fed ghee
1 teaspoon Himalayan salt
1 tablespoon curry powder
1 tablespoon ground ginger
1 tablespoon ground turmeric
1/4 cup fresh basil, chopped, to garnish
1/4 cup fresh cilantro, chopped, to garnish

Instructions:

Prepare sweet potato curry: In a large pot on medium heat, add oil or ghee. When heated, add sweet potato and carrots and saute until tender. (8-10 minutes)
Add ginger, turmeric, curry powder, and salt. When sweet potatoes and carrots are tender, add zucchini and cabbage.
Add bone broth and coconut milk and reduce heat to low. While curry simmers, prepare cauliflower rice.
In a separate pan, heat oil or ghee. Add riced cauliflower and saute for 2-3 minutes, or until tender. Remove from heat and add green onion, lime juice, and cilantro. Toss until well combined.
Serve sweet potato curry in bowls with cauliflower rice, garnishing with basil and cilantro.

Recipe from BareNutrition and Photo from Bulletproof

Red Cabbage Steaks

4/2/2019

INGREDIENTS

1 medium/large red cabbage
1 Tbsp olive oil
1 Tbsp garlic, chopped
1 tsp sea salt
1 tsp black pepper
1 cup balsamic vinegar

INSTRUCTIONS

Preheat oven to 425.
Slice the cabbage steaks ½ inch thick starting from the top all the way through the bottom (leave the core in).
Lay the ‘steaks’ on a baking sheet and sprinkle with olive oil, garlic, salt and pepper.
Bake at for 20-25 minutes
While the steaks are cooking heat the balsamic in a sauce pan over medium-high heat. Lightly simmer until mixture has reduced by half.
Start with drizzling a ¼ cup of balsamic reduction on the steaks and top with more if desired

Recipe from Jessi's Kitchen

Site Links

Home
About
Services
Recipes
Testimonials
Announcements
Contact

Hours of Operation

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

Contact Information

Phone: 410-721-3338
Email: [email protected]
Address: 2135 Defense Hwy, Suite 1 Crofton, Maryland 21114

Member Affiliations

© 2019 Nutritional Healing Center | Sitemap
Site powered by Weebly. Managed by FreeLogoServices.com