Recipe Archives - Center for Holistic Medicine

Looking for a hearty meal that fits into a Keto-friendly diet? This dish is easy to make and the quinoa has more protein than using another starch, such as rice. You’ll love the meaty, earthy texture of this dish!

INGREDIENTS

2 cups low-sodium chicken stock
1 cup uncooked quinoa
2 Tbsp. extra-virgin olive oil (divided)
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1/2 tsp. kosher salt (divided)
24 oz. cremini baby bella mushrooms
1/4 tsp. black pepper
4 cloves garlic, minced
1 Tbsp. chopped fresh thyme
1/4 cup freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving

DIRECTIONS

Cook the quinoa and set it aside.
Saute the chicken in a skillet until fully cooked. Transfer to a plate and keep warm.
Cook the mushrooms until softened, add the garlic, and cook until the mushrooms are tender.
Increase the heat to evaporate away any excess liquid in the skillet.
Combine the mushrooms with thyme, quinoa, chicken, and 1/4 cup Parmesan cheese.

From WellPlated.com

Salmon is a great source of omega 3 fatty acids, and is always listed as one of the most healthy types of protein you can eat. This version uses a bit of garlic, lemon and spices to add a little extra zing to this favorite dish!

INGREDIENTS

4 (5 oz.) salmon fillets
3 Tbsp. extra virgin olive oil
1 large garlic clove, minced
Finely grated zest and juice of 1/2 medium lemon
1 tsp. herbes de Provence, or 1 to 2 Tbsp. mix of chopped fresh herbs (see Note)
Salt and freshly ground black pepper to taste
Slivers of lemon zest for garnish (optional)

DIRECTIONS

Preheat the oven 425 degrees F.
Place the salmon in a shallow, non-stick or parchment-lined baking dish.
Combine the olive oil, garlic and lemon zest and juice in a small bowl. Drizzle mixture over fish; sprinkle with herbs, salt and pepper.
Bake salmon 12-15 minutes, or until cooked through.
Divide salmon among four plates; spoon the pan juices over top. Serve, garnished, if desired, with a few thin slivers of lemon zest.

Note: Herbes de Provence is French-style blend available where bottled herbs and spices are sold. If using fresh herbs, a mix of basil, oregano and parsley would work well.

From ThriftyFoods.com

This recipe for beet soup looks sophisticated, but it’s actually easy to make. It’s perfect for warming you up on a cold day and it’s full of nutrients that are good for your gut. (Plus it’s vegan and gluten-free, too!)

INGREDIENTS

2 Tbsp. avocado oil, or olive oil
1 yellow onion
3 garlic cloves, minced
1 Tbsp. fresh ginger, peeled and finely chopped
Salt and pepper, to taste
3 large beets, peeled and diced (or 4 beets, if smaller)
1 medium parsnip, peeled and diced (approx 1 cup)
4 cups vegetable broth, or more for desired texture

GARNISH

Coconut cream or yogurt
Parsley
Black sesame seeds
Cracked black pepper

DIRECTIONS

Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.

From Downshiftology.com

Looking to detox your major organs to start the year feeling cleansed and energized? This soup is full of hearty, anti-inflammatory ingredients that will help support a detoxification of your liver and kidneys and will help reduce bloating.

INGREDIENTS

1 Tbsp. extra-virgin olive oil
1 yellow onion, chopped
3 carrots, chopped
3 celery stalks, chopped
5 garlic cloves, minced
1 1/2 inches fresh ginger, minced (about 1 heaping Tbsp.)
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
6 cups water
1 cup dry green or brown lentils
2 teaspoons fine Himalayan salt, divided
freshly ground black pepper
1 cup fresh cilantro, chopped
1 tablespoon freshly squeezed lemon juice (or to taste)

DIRECTIONS

In a large pot, heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won’t start to burn.
Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

From Detoxinista

Wintertime is the perfect season to warm up with a cozy bowl of soup, and this chicken soup recipe has the added benefit of nixing the noodles and adding more vegetables, which are chock full of vitamins and nutrients. Plus, the entire recipe is gluten and dairy-free.

INGREDIENTS

1 tsp. oil
½ cup diced white onions
2 cups sliced leeks (2 small leeks or 1 large one)
1.5 cups sliced carrots (about 2 large carrots)
6 cups chicken stock (or 6 cups water with 2 chicken bouillon cubes)
½ tsp. dried Oregano, divided
½ tsp. dried Thyme, divided
½ tsp. dried Parsley, divided
3 cups small Cauliflower florets, (about 1 small head)
½ of a Zucchini, sliced and halved
1 pound of chicken, organic boneless skinless tenders
½ tsp. garlic powder
A pinch of crushed chili flakes
salt and pepper to taste

DIRECTIONS

Put 1 tsp. of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes.
Add 4 cups of chicken stock/broth (or 4 cups water with 2 chicken bouillon cubes) to the pan. Top with ¼ tsp. oregano, ¼ tsp. thyme, and ¼ tsp. parsley. Mix, and simmer for 10 minutes.
While that is simmering, start making the chicken. Sprinkle oil into a frying pan and heat over medium heat, then put the chicken into the pan. Add 1 cup of sliced leeks to the pan (mix to get the rings out of each other), ½ tsp. garlic powder, ¼ tsp. oregano, ¼ tsp. thyme, ¼ tsp. parsley, and a pinch of crushed chili flakes on top of the chicken and mix. Cook for about 10 minutes, flipping every so often.
Put 3 cups of small cauliflower florets into the soup pan and add 2 cups of chicken stock to the pan (or water), let it continue simmering.
Remove the chicken from the pan leaving the leeks to caramelize. Add 2 Tbsp. of water to the leeks and mix, let them cook while cutting the chicken. Cut the chicken into tiny pieces and put them back into the pan with the leeks. Mix and then put the chicken and leeks into the soup pan.
Add the zucchini to the soup and let everything lightly boil for about 15 minutes. ( If you want your soup more liquidy add 1 more cup liquid. If you want it more chunky, leave as is). (Note: It tastes great adding some herbs de Provence to the chicken and the soup, and also some fennel with the onions.)

From Perchance to Cook

If you are trying to reduce your carbs this Thanksgiving, one great alternative to mashed potatoes is mashing root vegetables instead. This recipe uses carrots, parsnips and cauliflowers for a yummy, Paleo-friendly recipe your family and friends will love.

Serves 8 people

INGREDIENTS

1 head roasted garlic
4 tablespoons ghee, divided
½ onion, coarsely chopped
¾ pound parsnips (or about 5 small parsnips), peeled and coarsely chopped
1 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
1½ pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
½ cup bone broth or organic chicken broth
½ cup water
Kosher salt
Freshly ground pepper
minced chives (optional)

DIRECTIONS

Preheat oven to 400°F.
Peel and discard the papery outer layers of the whole garlic bulb. Leave the skins of the individual cloves of garlic intact. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves.
Place the garlic head in a baking pan, cut side up. (You can use a muffin tin for this). Drizzle a couple teaspoons of olive oil over the garlic head, using your fingers to rub the olive oil over it. Cover with aluminum foil and bake for 30 to 40 minutes, or until the cloves are lightly browned and feel soft when pressed.
While the garlic is cooking, melt three tablespoons of ghee in a large stock pot or Dutch oven over medium heat and sauté the onions until translucent (about 5 minutes).
Peel and cut the parsnips, carrots, and cauliflower.
Put the chopped vegetables into the pot and add the roasted garlic. Sprinkle on some salt and pour the broth and water into the pot and bring the contents to a boil. Then lower the heat to maintain a simmer, and cook covered for 25 to 30 minutes or until the vegetables can be easily pierced by a fork.
Season to taste with salt and pepper, and add the remaining tablespoon of ghee.
Purée the mixture with an immersion blender or blitz in a food processor until smooth.
Top with chopped chives if desired.

Can be stored in the refrigerator for up to 4 days.

From Nom Nom Paleo

It’s back-to-school time, and that means it’s a good time to think of new ways to keep kids healthy this school year. These granola bars area fun way to create a snack that is packed with protein and light on sugar that your kids will love!

INGREDIENTS

1 cup very smooth creamy natural peanut butter or cashew butter
2/3 cup honey
1 tsp. vanilla extract
Heaping 1/2 teaspoon sea salt
2½ cups whole rolled oats
1/3 cup mini chocolate chips
3 Tbsp. pepitas or crushed peanuts or cashews

DIRECTIONS

Line an 8×8 baking pan with parchment paper.
In a large bowl, stir together the peanut butter, honey, vanilla, and salt, until smooth.
Add the oats, chocolate chips and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring and it’ll come together. Stir to combine and press firmly into the pan. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture. Chill for at least 1 hour, then slice into bars.
Store bars in the fridge.

From LoveandLemons.com

If you are headed to a backyard barbecue, but you’re trying to reduce the amount of carbs in your diet, you might want to try this recipe for cauliflower potato salad, which uses most of the same ingredients as in regular potato salad but you substitute the cauliflower for the potatoes. It’s a perfect Paleo-friendly summer dish!

INGREDIENTS

2 heads Cauliflower (cut into florets; about 10 cups)
2 Tbsp. Olive oil
1/2 tsp. Sea salt
1/4 tsp. Black pepper
1 1/2 cups Avocado mayonnaise
1/4 cup Yellow mustard
1 cup Dill pickles (diced)
1 cup White onion (minced)
1/2 cup Celery (diced)
6 large Hard boiled eggs
1 tablespoon Apple cider vinegar
Paprika (for topping)

DIRECTIONS

Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Bake the cauliflower until slightly soft but still a bit firm so they don’t turn mushy. Let cool.
While the cauliflower is baking, hard boil your eggs.
In a large bowl, combine the remaining ingredients. Add it to the cauliflower and 4 diced eggs, and toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika. Chill until ready to serve.

From Wicked Spatula

Looking for a yummy way to eat more protein and veggies without all the carbs? You’ll love this cobb salad, with it’s delicious, satisfying crunch. It’s paleo and keto-friendly and dairy and gluten-free, and a great dish to bring along to any potluck or backyard barbecue!

INGREDIENTS

3 eggs
6 slices bacon sugar & nitrate free
4 cups chopped romaine lettuce
2 cups cooked chicken diced
1 cup cherry tomatoes halved
1 avocado diced or sliced
3 stalks of green onions chopped

Dressing

1/4 cup extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1/4 tsp. sea salt
1/8 tsp. ground black pepper
1 garlic clove minced

DIRECTIONS

Hard-boiled eggs

Stovetop Method: Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water, then chop them.
Instant Pot Method: Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling. Chop the eggs.

Bacon

Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
Drain and roughly crumble. Set aside.

Assemble

Place romaine lettuce on the bottom of a large salad bowl.
Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
In a separate bowl, combine all ingredients for the dressing and whisk together.
Drizzle over the salad and toss together gently before serving.

From What Great Grandma Ate

Valentine’s Day is just around the corner, and nothing says “I love you” like chocolate and raspberries. Luckily, this recipe is also vegan, gluten-free and paleo, which is another great way to say “I love you” to your special someone, too!

INGREDIENTS

For the Crust

1½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
Pinch of kosher salt

For the Filling

½ cup canned full-fat coconut milk
6 oz. bittersweet chocolate, finely chopped
¼ cup raspberry preserves (100% fruit)
2 cups fresh raspberries

DIRECTIONS

Lightly grease a 9-inch pan with a removable bottom with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
Garnish the top with raspberries.
Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
Store all leftovers in an airtight container in the refrigerator.

From Bakerita.com

Tag: Recipe

Recipe: Mushroom, Chicken and Quinoa Skillet

Recipe: Roast Salmon with Extra Virgin Olive Oil and Lemon

Recipe: Beet Soup

Recipe: Ultimate Detox Soup

Recipe: Paleo Chicken and Leek Soup

Recipe: Roasted Garlic Autumn Root Vegetable Mash

Recipe: Homemade Granola Bars

Recipe: Cauliflower Potato Salad

Recipe: Whole30 Cobb Salad

INGREDIENTS

Dressing

DIRECTIONS

Bacon

Assemble

Recipe: No-Bake Raspberry Chocolate Tart