Recipes

This delicious recipe comes from Maggie Christopher, CHNC,  Maggie is a holistic nutrition counselor offering individual and group nutritional counseling.

Baked Southwest Tilapia

This is a simple evening meal that takes very little prep time. Keep in mind that you can use this recipe for any type of white fish you prefer. Ideally, try to find wild versus farm raised fish. If you don’t care for too much spice, go lightly on the cayenne pepper. Serve with a whole grain and a green vegetable for a complete meal.

Ingredients

1 tsp garlic powder

1 tsp chili powder

1 tsp sea salt

½ tsp black pepper

¼ tsp cayenne pepper

4 skinless tilapia fillets, about 6 oz each

2 TBS olive oil, divided

1 lime, cut into wedges

Preheat oven to 450 degrees. Rinse and pat tilapia dry. In a small bowl, mix garlic powder, chili powder, sea salt, black pepper and cayenne. Sprinkle evenly over both sides of tilapia.

Coat a baking sheet with 1 TBS of olive oil. Arrange tilapia in a single later on the baking sheet. Drizzle the tilapia with the remaining TBS of olive oil and bake 7-9 minutes or until it’s a light golden Read More

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Another great recipe from Maggie Christopher, holistic nutrition counselor.

The Lady from Naples Red Sauce

You’ll feel like an authentic Italian cook when you serve this sauce. Consider making a double batch if you want plenty of leftovers. And I know ½ cup of olive oil sounds like a large amount, but it’s an important ingredient, so don’t skimp on it. Enjoy!

Ingredients

½ cup unrefined olive oil

½ large red onion, diced

2 large garlic cloves, minced or crushed

1 ½ tsp oregano

2 bay leaves

1 28-oz. can crushed Italian tomatoes

1 28-oz. can whole Italian tomatoes

1 cup red wine

2 TBS honey

A couple of grindings fresh black pepper

5-10 black Italian olives cut up (optional)

Salt to taste (you may not need any because the olives and canned tomatoes are salty enough)

¼ – ½ cup fresh basil leaves, chopped or torn

Directions

1.     Add olive oil, onion, and garlic to a large heavy pot. Bring heat up to medium-high. Saute until onions are soft, being careful not to burn the garlic.

2.     Add oregano and bay leaves. Cook another minute or two.

3.     Add canned tomatoes, red wine, and honey. Stir.

4.     Add Read More

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Another great recipe from Maggie Christopher, holistic nutrition counselor!

This soup is a celebration of the flavors of autumn and the abundant harvest that this season has to offer. If you don’t want to cook your own beans, simply use 3 cans of organic beans. You will be delighted at the flavor of this soup.

Serves 8-10

Ingredients:

2 cups dry pinto beans, soaked overnight

6 to 8 cups water

4 cloves garlic, peeled

One 2-inch piece kombu seaweed

2 TBS unrefined olive oil

1 large onion, chopped

5 cloves garlic, crushed

1 to 2 jalapeno peppers, seeded and chopped

2 small yams, peeled and diced

3 carrots, cut into rounds

1 TBS ground cumin

1 tsp paprika

½ tsp chipotle chili powder

8 cups bean cooking liquid and/or water

One 28-ounce can diced fire roasted tomatoes

2 to 3 ears of fresh corn, cut off the cob (or 1.5 cups of frozen, organic corn)

1 small bunch of kale, finely chopped

1 cup chopped cilantro

½ lime, juiced

2 to 3 tsp sea salt or Herbamare

Directions:

1. Rinse and drain soaked beans, place into a 6-quart pot with water, garlic and kombu; bring to a boil, then Read More

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