Recipes Archives - Center for Holistic Medicine

Looking for an tasty, weeknight dinner that’s also gluten-free? You’ll love this one-pan chicken and rice dish that uses a lemon-Dijon marinade to add a little Mediterranean flavor. This will definitely end up in your weekly rotation.

INGREDIENTS

Chicken

5 chicken thighs, skin-on and bone-in
2 Tbsp. olive oil

Marinade
2 lemons, juiced and zested (approx 1/4 cup of juice)
2 tsp. Dijon Mustard
3 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil

Rice
1 yellow onion, diced
2 cups baby spinach, lightly packed and roughly chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 cup long grain white rice
2 cups chicken stock
1/2 tsp. salt
1/4 tsp. black pepper
chopped parsley, for garnish
lemon zest or slices, for garnish

DIRECTIONS

Add all of the marinade ingredients to a bowl and stir together.
Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.
Preheat your oven to 350 degrees. In a large ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. Reserve the leftover marinade as you’ll add that back in later.
Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside.
Use your tongs to scrape and remove any browned bits, and bunch up a couple of paper towels to soak up some fat from the pan, but not all. Reserve a little bit of grease to cook the onions.
Add the diced onions and stir for 1-2 minutes, or until they start to become translucent.
Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.
Add the rice to the skillet, and stir well to coat the rice with the oil.
Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.
Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes more.
Let the chicken and rice rest for 5 to 10 minutes. The rice will look really dark as the spinach and onions rise to the surface. Just fluff the rice up with a fork to mix everything back together before serving.
Top with chopped parsley and grilled lemon slices or fresh lemon zest.

From Downshiftology.com

Looking for a yummy way to work more vegetables into your diet? You’ll love this strawberry spinach salad, which is low carb, gluten-free, keto friendly and the spinach can help boost your immune system, too!

INGREDIENTS

For the dressing:

1/4 cup full fat unsweetened chilled canned coconut milk (the top creamy part) OR coconut cream
1/4 cup avocado or olive oil
2 Tbsp. apple cider vinegar OR balsamic vinegar
3 Tbsp. lemon juice
2 tsp. dried mustard or 1 teaspoon Dijon mustard
1 1/2 tsp. poppy seeds
salt and black pepper to taste
add sweetener of your choice to taste

For the salad:

4 cups baby spinach
1 Tbsp. fresh basil or mint finely chopped
1 1/2 cups sliced strawberries
1 avocado, diced
1/3 cup chopped pecans or walnuts plus more for topping
1 cup shredded cooked chicken , leave out for meatless version
2 Tbsp. slivered almonds
1/2 Tbsp. goat cheese or crumbled feta optional, for serving
thinly sliced onions optional, for serving

DIRECTIONS

MAKE THE DRESSING: Add all of the ingredients for the dressing into a bowl or jar. Whisk or shake until combined.
COMBINE THE VEGGIES AND PROTEIN: In a large bowl, add the spinach, sliced strawberries, avocado, chopped pecans, slivered almonds and shredded chicken (if using)
TOSS THE SALAD: Pour the homemade dressing over the greens and toss to combine. Top with fresh herbs and/or goat cheese or crumbled feta (leave out for Whole30 and Paleo) and serve immediately.

NOTE: You can also toss in romaine for added crunch, or add berries such as blackberries, blueberries or raspberries for a fun variation. You can also add grilled chicken, salmon, turkey or shrimp for additional protein.

From Life Made Sweeter

Looking for something green to celebrate St. Patrick’s Day? This Spring Green Soup is great for cold days in March, and is packed with healthy vitamins, too. It can be made with other greens, but we chose spinach and chard.

INGREDIENTS

2 Tbsp. extra-virgin olive oil
1 large Vidalia onion, chopped
3/4 tsp. Himalayan sea salt, divided
2 cup plus 2 Tbsp. water
1/4 cup arborio rice
1/2 bunch green chard (about 1/2 pound)
8-10 oz. gently packed baby spinach (about 12 oz.)
4 cups vegetable broth, store-bought or homemade
1 Tbsp. lemon juice or more to taste
Big pinch of cayenne pepper
Lemon zest for garnish
Large pinch of cayenne pepper

DIRECTIONS

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

2. Meanwhile, combine the remaining 2 cups water and 1/2 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

3. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.

4. When the rice has cooked for 15 minutes, stir in the chard greens, cover and simmer for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, vegetable broth and cayenne. Cover and simmer again, stirring once, until the spinach is tender but still bright green.

5. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil and lemon zest.

Here’s a simple recipe for people who want to add fermented vegetables to their diet. Some make pickled onions with vinegar and sugar. These are real fermented onions with a light flavor and lots of probiotics, made naturally.

INGREDIENTS:

2 medium red onions, sliced into rings
1/2 – 1 Tbsp. sea salt
12 oz. filtered water
1 Tbsp. whey, optional
Herbs of your choice. Dill is good; parsley is good; thyme and rosemary also work well.

DIRECTIONS

Pack sliced onions firmly into 12-oz. glass jar. About one red onion is perfect.
Layer in any herbs you want.
In a separate container, dissolve salt in 12 ounces of filtered water and add whey (optional).
Pour brine over onions and tilt jar a few times to mix well. Leave one inch between the top of the jar and the top of the brine. Use a weight to keep the onions under the brine, if necessary.
Let sit on counter for three to seven days. Use an airlock lid or burp the jars (meaning just open them) every day to let out the gasses that are a natural byproduct of fermentation. If the water level rises, simply pour some out.
Enjoy on salads, burgers or anywhere you usually use red onions. Fermented red onions will have a sour, albeit less pungent, flavor than unfermented ones.

Adapted from Cultures for Our Health

Are you having a family movie night or special party? Add some fun with these super healthy banana splits!

INGREDIENTS

Plain or vanilla yogurt, enough to serve 8
8 Bananas
1 cup chocolate chips
1 cup pecans
1 cup granola
2 cups strawberries
2 cups blueberries
2 cups pineapple
Cinnamon
Honey

DIRECTIONS
Each person opens and splits a banana. Add a scoop of yogurt in between the two slices. Then add whatever you like sprinkled on top!

Even though the Bears aren’t headed to the Super Bowl this year, we can still start getting ready for the big game. Here’s an idea for an appetizer that is crunchy and delicious — and also vegan and gluten-free!

INGREDIENTS

1 English cucumber, sliced into thin rounds
1 10 oz. tub of Sabra Roasted Red Pepper Hummus
16 cherry tomatoes, cut in half
Freshly chopped parsley

DIRECTIONS

Slice the cucumber into thin rounds and lay them out on serving platters. Using a small teaspoon spoon a small amount of the roasted red pepper hummus onto each cucumber slice.
Top with the cherry tomato half and the freshly chopped parsley.
Serve chilled or store in an airtight container before serving.

Everyone loves appetizers for holiday gatherings. They allow us to talk and hold our food at the same time. And this is one that both Dr. Seuss and the Grinch would love. Here is a great paleo recipe for Green Deviled Eggs.

INGREDIENTS:

6 large eggs, hard boiled
1 medium avocado (about 5 oz.)
2-3 tsp. fresh lime juice
1 tsp. red onion, minced
1 Tbsp. minced jalapeno
1 Tbsp. fresh cilantro, chopped
kosher salt and fresh ground pepper, to taste
1 Tbsp. diced tomato
pinch chile powder (for garnish)

DIRECTIONS:

Peel the cooled hard boiled eggs.
Cut the eggs in half horizontally, and set the yolks aside.
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest.
Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of the guacamole into the 12 halved eggs.
Sprinkle with a little chile powder for color and arrange on a platter.

From SkinnyTaste.com

If you are eating Paleo or Keto, or just have a conflict when you eat beans, try this no bean chili that is easy to make and delicious!

INGREDIENTS
1 lb. grass fed ground beef
1 lb. grass fed ground chuck
2 (29 oz.) cans tomato sauce
2 (15 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
1/2 white onion, diced
1 green bell pepper, diced
1 tsp. minced garlic
1/8 tsp. cayenne pepper
1 1/2 tsp. ground cumin
5-6 Tbsp. chili powder
1/2 tsp. coconut sugar or maple syrup
3/4 tsp. dried oregano
Salt and pepper, to taste

DIRECTIONS
In a large skillet, brown and crumble ground beef and ground chuck until cooked through. Drain and add to slow cooker.

Add tomato sauce, diced tomatoes, tomato paste, onion, pepper, minced garlic, cayenne pepper, ground cumin, chili powder,coconut sugar or maple syrup, oregano, salt and pepper to slow cooker. Stir to combine.

Cover and cook on low for 8 hours or high for 4 hours.

Serve with shredded cheddar cheese/tortilla chips/sour cream/chopped avocado, if desired.

Stay warm.

Adapted from Pumpkin N Spice www.pumpkinnspice.com

We love easy dinners for weeknights, and this dish is made all on one pan for super easy clean-up. Plus, it’s gluten-free, sugar-free, and a Whole 30 recipe, too!

INGREDIENTS

1 lb. baby red potatoes, cut into 1-inch pieces
3 Tbsp. olive oil, divided
2 Tbsp. chopped fresh rosemary, divided
1 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
2 lbs. thin asparagus, tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
1 1/2 lbs. boneless skinless chicken breasts, or thighs, cut into 1-inch pieces
1 tsp. garlic powder
1 large lemon, juice and zest (you should have about 1/4 cup lemon juice total)
Salt and freshly ground black pepper

DIRECTIONS

Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 Tbsp. olive oil, 1 Tbsp. rosemary, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 Tbsp. olive oil, 1 Tbsp. rosemary, 1/2 teaspoon kosher salt, and 1/4 tsp. black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.From WellPlated.com

The fall is a perfect time to make a hearty soup, and this paleo recipe is both healthy and easy to make. Whip up a batch for dinner or divide the servings and save them for lunch.

INGREDIENTS

8 to 10 oz. shank bone with meat

6 large carrots, sliced

1 medium tomato, cut in 1-inch pieces

1 clove garlic

Small red potatoes, cut to quarters

4 celery stalks, cut to 1-inch pieces

Salt and pepper to taste

1 yellow squash, sliced to half moons

2 Tbsp. coconut oil

1 Tbsp. olive oil

DIRECTIONS

Turn the Crock-Pot or Instant Pot on to saute. Add the oil, and add the clove of garlic, allowing it to soften. Add the shank bone and brown the meat.

Add all the cut vegetables.

For Crock-Pot, put on the lid, and cook approximately 6 hours on high.

For Instant Pot, seal and program for soup for 55 minutes. Use rapid release.

Ladle into bowls and enjoy!

Recipe by Susan Rosecrans of the Center for Holistic Medicine

Category: Recipes

Recipe: One-Pan Chicken and Rice

Recipe: Strawberry Spinach Salad

Recipe: Spring Green Soup

Recipe: Pickled Onions

Recipe: Banana Split Raw Dessert Bar

Recipe: Cucumber Bites

INGREDIENTS

DIRECTIONS

Recipe: Green Deviled Eggs

Recipe: No Bean Chili

Recipe: Baked Lemon Chicken

Recipe: Simple Soup