Healthy Outlook – JULY 2017 Watermelon

OK it’s not a recipe this month. But one of my favorite summer foods is watermelon, so I thought I would give you some nutritional facts about that! Serving size 3.5 ounces raw 30 calories 0 g fat 8 g carbohydrates 0 mg cholesterol 1 mg sodium 6 g sugar 1 g protein 11% RDA vitamin A 13% RDA vitamin C 1% RDA Calcium 1% RDA Iron    Read More

Healthy Out Look – June 2017 Wild Rice with Shiitake & Roasted Almonds

Wild Rice with Shiitake and Toasted Almonds 2 ¼ Cups reduced-sodium chicken broth or vegetable broth 2 Cups Sliced shiitake mushroom caps 1 Cup wild rice 6 Tablespoons sliced almonds Salt and fresh ground Pepper to taste 1 teaspoon butter 1 bunch of scallions thinly sliced freshly ground pepper Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer... Read More

Healthy Outlook MAY 2017 Roasted Broccoli

  Roasted Broccoli Ingredients 1 ¼ lbs fresh Broccoli Florets (about 8 cups) 3 ½ Tbsp Olive Oil 4 cloves Garlic, minced ¼ tsp crushed Red Pepper Flakes Salt and fresh ground Pepper to taste grated Parmesan cheese (optional) Preheat oven 450°. Combine broccoli and 3 tablespoons olive oil in a resealable plastic baggie and toss to coat. Transfer broccoli to a baking sheet and roast for 15 minutes. Remove from oven and set aside. Combine remaining... Read More

Healthy Outlook APR 2017 Mediterranean Zucchini Sticks

  Ingredients 3 zucchini, medium 1 cup red bell pepper, minced ½ cup tomatoes, minced ½ cup Kalamata olives, pitted and minced ¼ cup garlic minced 4 Tbsp. oregano, dried 1 tsp black pepper ¼ cup feta cheese crumbles ¼ cup parsley, finely chopped Preheat oven 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller.  Discard flesh (or reserve for another purpose). Set Aside. In a medium bowl,... Read More

Healthy Outlook MAR 2017 Lemon Limade Margarita + Probiotics

Ingredients 3 oz Tequila 1 oz Cointreau 4 oz GoodBelly Lemon Limeade Probiotic Drink ice Fresh cut limes   In a larger mason jar (or bar shaker) add the tequila, Cointreau and GoodBelly Lemon Limeade. Add a few ice cubes to the jar. Place the lid on and mix vigorously for about 30 seconds.  Add a few ice cubes to your glasses and pour in the Margarita.  Add a fresh lime wedge and serve with a smile! Serving size: 8 oz 60 calories 0 g fat 15... Read More

Healthy Outlook FEB 2017 Shrimp with Mango & Basil

Shrimp with Mango & Basil (although you don’t get enough curcumin from the amount in this recipe I thought it would be fun to share) Ingredients 1 pound raw shrimp (21-25 count) peeled and deveined, tails on ¼ teaspoon salt ¼ to ½ teaspoon cayenne pepper ¼ teaspoon ground turmeric 1 tablespoons extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into ½ inch cubes 1 bunch of scallions, green tops only, thinly sliced ¼ cup firmly... Read More

Healthy Outlook FEB 2017 Beef & Green Pepper Stir Fry

Beef and Green Pepper Stir Fry  Ingredients 1 tablespoon canola oil 12 oz. flank or flat iron steak, cut diagonally across the grain into thin slices (you can substitute chicken or tofu) 2 green bell peppers cut into thin strips 3 tablespoons low sodium soy sauce (tamari or Braggs Amino) 1 ½ tablespoons rice wine vinegar 1 tablespoon minced peeled fresh ginger 2 teaspoons chili garlic sauce 4 green onions cut into 2 inch pieces 2 teaspoons toasted... Read More

Healthy Outlook: JAN 2017 Coriander & Lemon Crusted Salmon with Asparagus Salad and Poached Egg

Ingredients 1 tablespoon coriander seeds 1 teaspoon lemon zest ¾ teaspoon fine sea salt, divided ½ teaspoon crushed red pepper 1 pound wild salmon skin on, cut into 4 portions 1 pound asparagus, trimmed 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh tarragon ¼ teaspoon ground pepper, plus more fro garnish 8 cups water 1 Tablespoon white vinegar 4 large eggs Position rack... Read More

Autumn Soup Recipe

Autumn Soup Recipe | 10 Servings | Prep: 10 min. Cook: 30 min. | Ingredients 1 can (28 ounces) stewed tomatoes (organic) 1 pound ground beef 1 cup chopped onion 1 cup diced carrot 1 cup diced celery 1 cup diced peeled potato 1 cup diced peeled rutabaga 1 bay leaf 1/8 teaspoon dried basil 4 cups water Directions Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes... Read More

New Recipe

Savory Peach Salad Serves two as a main course or three as a side dish 1 small sweet onion (use your judgment, if you’re not a huge onion person, use half) 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 2 tablespoons olive oil juice of 1/4 lemon 3 ears of corn, shucked 4 peaches small bunch arugula 1/2 cup torn basil leaves 2 strips of bacon 1/2 cup cubed feta salt and pepper Slice the onion in quarters and cut into very delicate... Read More