Latest Health News in Crofton - Nutritional Healing Center

Paleo Sweet Potato Blueberry Breakfast Bars

4/24/2019

Ingredients

3/4 cup mashed sweet potato
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon raw honey
1 egg
1/2 cup almond meal
1/8 cup coconut flour
3/4 teaspoon baking powder
1/2 cup blueberries

Instructions

Preheat oven to 350 degrees
Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
Add the almond meal, coconut flour, and baking powder. Mix well
Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
Place the blueberries in a single layer on the top and gently press the berries into the batter
Bake for 35-40 minutes, or until the middle is set
Let cool and cut into small bars. Serve immediately or refrigerate to store

Recipe and Photo from Physical Kitchness

Skillet Taco Cauliflower Rice

3/21/2019

INGREDIENTS:

1 lb 93% lean ground turkey
1 1/4 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz canned tomato sauce (1/2 can)
4 cups uncooked riced cauliflower

For the toppings:

4 ounces avocado (1 small)
chopped cilantro
1 cup chopped lettuce
1/4 cup jarred salsa
lime wedges

DIRECTIONS:

Over high heat, brown the turkey in a large skillet breaking it into smaller pieces as it cooks, about 5 minutes.
When no longer pink add 1 teaspoon salt and the dry seasoning and mix well.
Add the onion, pepper, water and tomato sauce and cover.
Simmer on low for about 15 minutes.
Remove the cover and add the cauliflower, add 1/4 teaspoon salt and cook until tender, about 8 minutes.
Transfer to a plate and serve with avocado, lettuce, salsa and lime.

Recipe and Photo from Skinnytaste

Chicken and Avocado Soup

3/21/2019

Ingredients:

2 tsp olive oil
1-1/2 cups scallions, chopped fine
2 cloves garlic, minced
1 medium tomato, diced
5 cups reduced sodium chicken broth
2 cups shredded chicken breast (12 oz)
8 ounces (from 2 small) ripe hass avocados, diced
1/3 cup chopped cilantro
4 lime wedges
kosher salt and fresh pepper, to taste
1/8 teaspoon cumin
pinch chipotle chile powder (optional)

DIRECTIONS:

Heat a large pot over medium heat.
Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Recipe and Photo from: Skinnytaste

Cauliflower Rice Chicken Biryani

2/20/2019

Ingredients:

1 pound NeverAny! Fresh ABF Chicken Breasts, cut into 1 inch chunks
2 teaspoon kosher salt
1 teaspoons grated ginger
1 teaspoons minced garlic
1 teaspoon garam masala
3/4 teaspoon ground turmeric
1/4 teaspoons chili powder
1 tablespoon fresh lemon juice
3 teaspoons Carlini Ghee Clarified Butter
1 large yellow onion, diced
1 to 2 hot green chili pepper, sliced
2 packages (6 cups) frozen Season’s Choice Plain or Garlic Riced Cauliflower
1/4 cup chopped cilantro
lemon wedges, for serving

DIRECTIONS:

Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
Set aside and repeat with the remaining ghee and chicken. Set aside.
Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
Cook, stirring until tender, about 6 minutes.
Stir in chicken and garnish with cilantro.
Serve with lemon wedges.

Recipe and Image from Skinnytaste

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Tuesday: 2-6
Wednesday: 9-6
Thurs: 2-6
Fri: 9-12
Sat: 10-2
Sun: Closed

Contact Information

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

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