Recipes Archives - Page 21 of 23

Chicken Verde Recipe

March 11, 2012 | Recipes, Wellness Blog

Another great recipe from Maggie Christopher, holistic nutrition counselor.

Chicken Verde – Serves 4 to 6. This chicken dish can simply be eaten over brown rice or you can roll the filling into enchiladas. These enchiladas can easily be frozen into serving sized containers before baking. Using 4 small Serrano chilies makes this dish a medium spice so adjust accordingly. Just a reminder to start this recipe with baking the chicken covered at 425 for approximately 40 minutes.

Sauce
1 pound fresh tomatillos, husks removed

1 small onion, skins removed and ends trimmed

4 or 5 cloves garlic, peeled

4 Serrano chilies, seeds removed

¼ cup tightly packed cilantro

1 tablespoon extra virgin olive oil

1 cup organic chicken broth

Sea salt to taste

Enchiladas
1 tablespoon extra virgin olive oil

1 small onion, finely diced

3 cloves garlic, crushed

2 teaspoons cumin

½ teaspoon sea salt

2 small zucchini, diced small

2 cups chopped fresh spinach

½ cup chopped cilantro

2 to 3 cups shredded cooked organic chicken (about 3 chicken breasts)

Brown rice or whole grain wraps depending on how you’re preparing this dish.

Preheat oven to 375 degrees F. Oil a 9 x 13-inch casserole dish.

Turkey Chipotle Chili

January 16, 2012 | Recipes, Wellness Blog

A Chili Cook-off Winner! Another winning recipe from Maggie Christopher, holistic nutrition counselor, learn more about her at www.maggiechristopher.com.

Turkey Chipotle Chili – Serves 8

I’ve tried many chili recipes and I landed on this one as my favorite. It’s thick, flavorful and the bottle of gluten-free beer adds a great flavor. If you haven’t had your greens for the day, add some kale or spinach.

Ingredients:

1 large yellow onion, diced

2 carrots, sliced thin

4-6 cloves of garlic, crushed

3 TBS unrefined olive oil

½ to 1 tsp chipotle chili powder (based on the spice level you prefer)

2 to 3 tsp regular chili powder

2 heaping teaspoons oregano

2 tsp ground cumin

1 lb ground organic turkey

1 cup of frozen corn

1 28oz can fire roasted crushed tomatoes

1 15oz can fire roasted crushed tomatoes

2 15oz cans of mixed chili beans (use bean liquid if needed for consistency)

1 15oz can refried beans (Amy’s organic with green chilies works well)

1 gluten-free beer (Optional ingredient. Daura is a good brand.)

2 TBS honey

2 TBS red wine vinegar

¼ to ½ cup chopped cilantro

Sea Salt to taste (start with ½ tsp)

Directions:

Sauté

Savory Rice Stuffed Squash

September 22, 2011 | Recipes, Uncategorized, Wellness Blog

A great THANKS to Maggie Christopher, holistic nutrition counselor, for another fabulous recipe!

This recipe is great for holiday gatherings or as a warm autumn meal. Try adding some sautéed organic turkey sausage to the rice mixture for a little extra flavor.

Serves 6
3 small acorn squash, cut in half crosswise
1 cup organic brown rice
2 cups water
Pinch of sea salt
1 TBS unrefined olive oil
1 leek, chopped
3 cloves garlic, crushed
2 celery stalks, chopped
2 links cooked, organic sage chicken sausage (optional)
1 tsp dried sage
1 tsp dried thyme
½ tsp sea salt
½ cup chopped fresh parsley
½ organic dried cranberries (fruit juice sweetened)
¾ cup pecans, chopped

1. Preheat oven to 400 degrees F. Scoop out seeds and pith from squash and place squash halves flesh side down in a casserole dish filled with ¼ inch of water. Bake uncovered for 40 minutes or until the squash is fork tender.

2. While squash is cooking, prepare the rice. Place brown rice in a heavy bottomed two quart pot. Add water and sea salt. Cover and bring to a boil. Reduce to low and simmer for 45 minutes or until all Read More

The Loaded Bowl

June 21, 2011 | Recipes, Uncategorized, Wellness Blog

This delicious recipe is courtesy of Maggie Christopher, holistic nutrition counselor.

The Loaded Bowl

Serves 8 generously

This dish has everything you need . . . protein (quinoa and beans), healthy fat (avocado & olive oil), greens (fresh spinach) and an energy sustaining whole grain!

The dressing is just for drizzling right before you eat it. Do NOT mix the quinoa with the dressing when you are preparing this dish or it will get soggy.

Ingredients:

2 cups quinoa, rinsed and drained

1 15oz can of organic black beans, drained and rinsed

1 pint cherry tomatoes, halved

1-2 cups fresh spinach, chopped

1 cup fresh cilantro (adjust to your taste)

2 avocados, pitted and peeled

Fresh lemon juice, to prevent avocado from browning

Sea salt and ground black pepper to taste

Juice from 2 limes

Zest 1 lime

Dressing:

¼ cup olive oil

¼ cup brown rice vinegar

2 cloves of garlic, minced

Sea salt and pepper, to taste

Directions:

1. Prepare quinoa. Boil the water, add quinoa, reduce to a simmer until all of the water is absorbed. When done, store in the refrigerator to cool completely.

2. In a large mixing bowl, add beans, tomatoes and cilantro, Read More

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