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Our Recipe Collection

PALEO SWEET POTATO BREAD

10/8/2019

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Ingredients
  1. 4 large eggs
  2. 1 cup mashed sweet potato
  3. 1/4 cup coconut oil, melted
  4. 1 tablespoon pure maple syrup or honey
  5. 1 tablespoon apple cider vinegar
  6. 3 tablespoons coconut flour
  7. 1 cup + 2 tablespoons almond flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon sea salt
  10. 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees F. Grease a loaf pan.
  2. Crack the eggs into a large mixing bowl and whisk together. Then, add the sweet potato, oil, sweetener, and vinegar. Mix until well combined.
  3. In a separate bowl, mix together the dry ingredients including the flours, baking soda, salt, and cinnamon.
  4. Blend the wet and dry ingredients together without over-mixing. Pour the batter into the loaf pan. Bake for 50-minutes or until the top is golden brown and a toothpick comes out clean when inserted.
  5. Allow the bread to cool for 10-minutes. Then, flip it out of the pan and slice into 1/2-inch thick pieces.

​Recipe and Photo from Nutrition by Erin
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HEALTHY AND DELICIOUS ZUCCHINI BREAD WITH COCONUT FLOUR

10/7/2019

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INGREDIENTS
  • 6 free-range eggs room temperature
  • 1/4 cup organic coconut oil melted
  • 1/4 cup raw honey
  • 2 Tbsp alcohol-free organic vanilla extract
  • 3/4 cup organic coconut flour
  • 3/4 tsp baking soda
  • 1 tsp  ground cinnamon
  • 1 1/2 cups shredded organic zucchini
INSTRUCTIONS
  1. Preheat oven to 325° and line bread pan with parchment paper. Set aside.
  2. Combine wet ingredients with a whisk in a large bowl until mixed well and honey is dissolved.
  3. Add coconut flour, baking soda, and cinnamon until well combined with a whisk no clumps left.
  4. Add shredded zucchini to the mixture and fold in with a spatula until evenly combined.
  5. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Cool for 15 minutes, serve with butter (optional), and ENJOY!
​
Recipe and Photo from The Fit and Healthy Baker
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Gluten-Free Blueberry Muffins Made with Coconut Flour

10/4/2019

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Ingredients
  • 1/4 cup (32g) coconut flour, sifted after measuring
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 3 tablespoons (43g) butter, melted
  • 3 tablespoons (64g) honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup (85g) blueberries (make sure they're thoroughly dry)
Instructions
  1. Preheat the oven to 400°F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
  2. Sift together the coconut flour and baking powder, and mix until well blended.
  3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
  4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  5. Scoop the batter into the prepared muffin cups, filling each about half full.
  6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Recipe and Photo from King Arthur Flour
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Peaches and Green Salad

10/3/2019

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Ingredients
  • Vinaigrette*
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced shallots
  • Salad:
  • 2 cups mixed greens
  • 1/4 ounce thinly sliced prosciutto
  • 1/2 cup sliced peaches
  • 1/2 cup sliced green tomatoes
  • 1 1/2 tablespoons toasted sliced almonds
  • 1 1/2 tablespoons crumbled blue cheese
Instructions
  1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
  2. To prepare salad, combine greens, prosciutto, peaches, and tomatoes; sprinkle with almonds and blue cheese. Add 1 tablespoon vinaigrette; toss well.
  3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
  4. *Dressing serves

Recipe from My Recipes
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Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

9/30/2019

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Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
  1. Remove the stems of the broccoli rabe and shred leaves.
  2. Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.
  3. Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl.
  4. In a small bowl mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
  5. Pour over salad, toss until coated, and enjoy, or store in fridge to have throughout the week!

​Recipe and Photo from Nutrious Life

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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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Roasted Beet and French Lentil Salad with Capers and Walnuts

9/25/2019

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Ingredients
  • 2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
  • 1 Tbs. extra virgin olive oil
  • fine sea salt and fresh black pepper, to taste
  • 1/2 cup French lentils
  • 1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
  • 4 cups water
  • 2 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 1 tsp. honey
  • fine sea salt and fresh black pepper, to taste
  • 2 Tbs. capers, drained
  • 1/2 cup walnuts, toasted + chopped
  • 1/4 cup chopped fresh parsley
  • 2-3 big handfuls arugula or baby kale, for serving
Instructions:
  1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. 
  2. Toss cubed beets with olive oil and a good pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway through, until brown around the edges and the interiors are just tender. 
  3. While the beets are roasting, add lentils, water and bay leaf to a medium saucepan. Bring to a boil, then reduce heat to medium. Cook for 20-24 minutes until the lentils are just tender, but not mushy. At the 15 minute mark, add a good pinch of sea salt. Drain well and remove bay leaf. 
  4. To assemble the salad, add olive oil, red wine vinegar, honey, a pinch of salt, and several grinds black pepper to the bottom of a large mixing bowl. Whisk until well incorporated. Add the warm lentils and beets, tossing gently to coat. Then mix in the capers, walnuts, and parsley. Taste and adjust seasoning as needed. 
  5. Serve salad warm or room temperature on a bed of arugula or baby kale.
  6. For lunches, transfer salad to individual containers - topping each serving with a handful of greens.
  7. This salad will keep for several days in the fridge and gets better as it sits. 

Recipe and Photo from Erin Parekh
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Summer Vegetable Salad

9/24/2019

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Ingredients
4 ounces shrimp, steamed
1 1/2 cups Romaine lettuce and baby spinach
1/2 cup string beans, blanched
1/4 cup grape tomatoes, sliced into halves
1/4 cucumber, chopped
2 artichoke hearts, sliced into quarters
1/4 cup sliced into 1/2 inch pieces hearts of palm
1/4 cup thinly sliced radishes
1/4 avocado, sliced
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 lemon freshly squeezed lemon juice
to taste sea salt
to taste freshly ground black pepper
​Instructions
  1. Toss all ingredients together.
  2. Mix vinegar, oil, lemon juice, salt and pepper and pour over salad.

​Recipe and Photo from Nutrious Life

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Strawberry, Avocado & Arugula Salad

9/24/2019

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Ingredients
  • 2 cups quartered strawberries
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1½ tablespoons white wine vinegar
  • ¼ teaspoon salt
  • 1 (5 ounce) package fresh baby arugula
  • 1 avocado, halved, seeded, peeled and chopped
  • ½ cup thinly sliced red onion
  • ¼ cup crumbled reduced-fat feta cheese (1 oz.)
Preparation​
  1. For dressing, in a blender combine 1 cup of the strawberries, the oil, honey, vinegar and salt. Cover and blend until smooth. If desired, cover and chill up to 48 hours.
  2. Arrange arugula on a large platter. Top with the remaining 1 cup strawberries, the avocado and onion. Before serving, drizzle with dressing and sprinkle with cheese.

Recipe and Photo from Eating Well
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Pad Thai Zucchini Noodle + Quinoa Salad

8/21/2019

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Ingredients
  • 1 medium zucchini
  • 1 cup shredded cabbage
  • 1 cup sliced red bell pepper
  • 2 scallions thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup cooked quinoa
  • 1/4 cup dry roasted peanuts
  • for the sauce:
  • 2 tablespoons creamy peanut butter or almond butter
  • Juice of 2 limes
  • 2 teaspoons gluten-free tamari
  • 1 teaspoon sriracha sauce or asian hot sauce of choice
  • 1/2 teaspoon ground ginger
  • Water as needed to thin the sauce
Instructions
  1. Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
  2. Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.
  3. In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.
  4. Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!

Recipe and Photo from Simply Quinoa
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