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

Sweet Potato Chili

2/12/2020

0 Comments

 
Picture
INGREDIENTS
  • 2 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 1 lb. Italian sausage
  • 1 tbsp. chili powder 
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 4 large sweet potatoes, peeled and cubed into 1" pieces
  • 3 c. low-sodium chicken broth
  • 1 (14.5-oz.) can diced tomatoes
  • Freshly chopped parsley, for serving
DIRECTIONS
  1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until well coated. Add sausage and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper. 
  2. Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes. 
  3. Garnish with parsley before serving.

​Recipe and Photo from Delish
0 Comments

Paleo Chicken Soup

2/3/2020

0 Comments

 
Picture
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
0 Comments

Low Carb Chipotle Chicken Lettuce Wraps

12/2/2019

0 Comments

 
Picture
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
0 Comments

Vegan Gluten Free Breadless Eggplant Sandwich

11/21/2019

0 Comments

 
Ingredients
  • 1 eggplant, about 7-8
  • 1 cup cashews (soaked in warm water for at least 1 hour)
  • 2 tbsp soy sauce
  • 2 tsp liquid sweetener
  • 1 tsp olive oil
  • 2 tsp white miso
  • 1 tsp nutritional yeast
  • 1 tbsp red wine vinegar
  • to taste sea salt
  • 1-2 kale leaves
  • 1/4 tomato, sliced
  • optional other sandwich fillings as desired
Directions
*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time). 
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.  
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet. 
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.” 
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich. 
Enjoy!!

​Recipe and Photo from Peaceful Dumpling
0 Comments

Tuna Avocado Lettuce Wraps

11/18/2019

0 Comments

 
Picture
Ingredients
    • 1 can tuna
    • ½ very ripe avocado
    • 2 tbsp paleo mayo
    • ¼ cup green olives
    • 2 tbsp diced green chiles
    • 1 scallion
    • 2 large leaves of green leaf lettuce (or your favorite green!)
Directions
  1. Cut olives in half and dice scallion.
  2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
  3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
  4. Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

​Recipe and Photo from Paleo Grubs
0 Comments

MUSHROOM MEAT TACOS WITH ROASTED BROCCOLI GUACAMOLE

11/11/2019

0 Comments

 
Picture
INGREDIENTS
  • MUSHROOM MEAT
  • 1 cup portobello (about one med mushroom cap) chopped
  • ½ shiitake chopped
  • 1 green onion chopped
  • 1 TBS roasted unsalted sunflowers seeds
  • ½ tsp liquid aminos (or soy sauce)
  • ½ tsp Worcestershire
  • 1 clove garlic minced
  • ½ tsp cumin
  • ½ tsp hot sauce
  • ¼ tsp garlic powder
  • pinch of salt
  • 1 TBS lime juice
  • BROCCOLI GUACAMOLE
  • 1 cup broccoli flowerettes
  • ¼ avocado
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • 2 TBS tomato finely chopped
  • ½ TBS lime juice
  • OPTIONAL TOPPINGS
  • Cilantro, hot sauce,1 TBS plain yogurt of choice (coconut milk, almond, greek), cheese of choice
INSTRUCTIONS
  1. Preheat oven to 400 degrees
  2. Spray baking sheet with non-stick cooking spray
  3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
  4. Bake for about 20 min or until browned
  5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
  6. Transfer to a bowl, and add remaining ingredients
  7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
  8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
  9. Chop broccoli, and transfer to a bowl
  10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
  11. Spoon ingredients into desired "wrap/shell"
  12. Top with optional hot sauce, cilantro and salsa
  13. ENJOY!

Recipe and Photo from Cookies to Kale
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

INSTANT POT LENTIL SLOPPY JOES RECIPE

7/29/2019

0 Comments

 
Picture
​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!
0 Comments

Turkey & Sweet Potato Breakfast Hash

7/3/2019

1 Comment

 
Picture
​INGREDIENTS
  • 1 tbsp coconut oil or avocado oil
  • 1 lb ground turkey
  • 1 medium sweet potato, diced
  • 1.5 cups brussels sprouts, halved
  • 1 pink lady apple, diced
  • 2 cups kale, chopped
  • 2 tsp rosemary
  • 2 tsp sage
  • 1 tsp sea salt
INSTRUCTIONS
  1. Using a large cast iron skillet, or a pan, cook the ground turkey on medium heat until cooked through, lightly seasoning with some of the seasonings (reserve the majority for later). Set aside, reserving some of the fat in the pan.
  2. Add in the coconut/avocado oil and saute the sweet potato for 5 minutes, before adding in the brussels sprouts. Saute for another 15 minutes until the veggies have softened and crisped to liking.
  3. Add in the diced apple and kale and saute for another 4-5 minutes or until slightly softened.
  4. Reincorporate the ground turkey, and add the remainder of the seasonings. Stir until fully combined, and season further to taste.
  5. Serve warm and enjoy!
Recipe and Photo from Unbound Wellness
1 Comment

20-Minute Sheet Pan Chicken and Veggies

5/29/2019

0 Comments

 
Picture
INGREDIENTS
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 pounds broccoli, cut into bite-sized florets
  • 2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
  1. Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.
  2. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.
  3. Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

Recipe from The Kitchn
0 Comments
<<Previous

    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