Nova Health Naturopathic Centre Blog

True Health and Well Being

Three Healthy Recipes July 19, 2011

Filed under: diabetes,recipes,weight loss — novahealthnaturopathic @ 4:33 pm

Chicken Apple Salad

  • 6 oz chicken
  • 1 tsp olive oil
  • ½ tsp allspice
  • 1/8 tsp cloves
  • 6 cups shredded cabbage
  • ½ Granny Smith apple
  • Sea salt and pepper to taste
  1. Dice the chicken. Heat 1 tsp olive oil in a skillet over medium heat.
  2. Add the chicken, allspice and cloves to the hot skillet. Sauté, tossing often, until the chicken is thoroughly cooked.
  3. Shred the cabbage into a large salad bowl.  Slice half of an apple into very thin slices and set them aside.
  4. Once the chicken is done, add it to the cabbage, then top with the sliced apple. Add salt and pepper to taste, then drizzle with olive oil. Use an appropriate quantity of olive oil to meet your individual needs. 

Turkey Carrot Quiche

  •  ½ lb ground turkey
  • 1 tbsp olive oil
  • 1 cup shredded carrot
  • 6 omega-3 eggs
  • 5 tbsp coconut milk
  • ½ cup broth
  • 4 tbsp fresh parsley
  • ½ tsp coriander
  • Coconut oil
  1. Brown the turkey in a bit of olive oil in a skillet over medium heat. Meanwhile, shred the carrots.
  2. Crack the eggs into a bowl; beat well with wire whip. Add the meat when done, the shredded carrots, and all of the remaining ingredients except the coconut oil. Stir.
  3. Grease a baking dish or pie pan with some coconut oil. Pour the mixture into the dish, then bake at 375F for 30-40 mins, or until edge is set and centre still slightly jiggly.

 Greek Scallops

  • 1 lb. Sea scallops
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 cloves minced garlic
  • 1 cup chopped tomatoes
  • ¼ cup chopped parsley
  • 2 tbsp lemon juice
  • Oregano to taste
  • Pepper to taste
  • 1 hard-boiled egg, chopped
  • 2 tbsp pine nuts
  1. In a large saucepan, heat the scallops in 1 tbsp olive oil until they are opaque (around 5 mins). Transfer the scallops and liquid to a bowl and set aside. Rinse and dry the pan.
  2. Now heat 1 tbsp olive oil in the pan; add the onions and sauté for 2 mins. Add the mushrooms and sauté 3-5 mins more, then add the minced garlic and sauté for 1 more minute. Add the tomato, chopped parsley, lemon juice, oregano and pepper. Boil, then reduce heat and simmer 5 mins. Stir in the scallops and liquid and bring to a boil. Serve into bowls, top with chopped hard-boiled egg and pine nuts.

(*If pine nuts are unavailable, substitute with crushed walnuts.)

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