Looking forward to trying these new bars. They are whole food and well balanced. :)

Posted on May 08 by
in Blog

Celiac Disease Awareness Month - Check Out the Below Newsletter

Posted on May 01 by
in Blog

Spicy Cauliflower Rice Recipe

Posted on April 30 by
in Blog

Ingredients

4 cups cauliflower “rice” (grated or processed into very small pieces)
1 teaspoon coconut oil
1/2 medium onion, finely diced
3/4 cup tomato sauce
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon Himalayan salt
1/4 teaspoon ground black pepper
1 jalapeno, finely chopped

Directions

1. Heat oil in a large skillet over medium-high heat.

2. Add onions and jalapenos, and then sauté until tender, about two to three minutes.

3. Add the garlic and cauliflower, sauté until the cauliflower is tender, approximately two minutes.

4. Add tomato sauce, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Cook for three to four minutes, or until tender and heated through.

cauliflower-rice

Zucchini Noodle Mei Fun with Chicken

Posted on April 26 by
in Blog

Ingredients

2 medium zucchinis
2 tablespoons reduced-sodium tamari
2 tablespoons rice wine vinegar
½ tablespoon honey
½ tablespoon chili garlic paste (optional)
2½ tablespoons sesame oil, divided
1 egg
1 chicken breast, cubed
½ tablespoon garlic, diced
Black pepper to taste
½ cup yellow onion, diced
1 red bell pepper, sliced thin
5 ounces bean sprouts, washed
5 scallions, chopped

Directions

1. Spiralize zucchini into a mixing bowl using a small noodle blade (similar size as angel hair pasta).

2. Combine tamari, rice wine vinegar, honey and optional chili garlic paste in a small bowl and mix with a fork.

3. Heat a large frying pan or wok over medium-high heat and add ½ tablespoon sesame oil and egg. Scramble egg until fully cooked, remove from pan and set aside in a small bowl.

4. In the same large pan or wok, add 1 tablespoon sesame oil, followed by cubed chicken and garlic. Add black pepper to taste. Stir-fry chicken with a spatula for 3 to 5 minutes, until it is no longer pink and has reached an internal temperature of 165°F (74°C).

5. Add onion, pepper and bean sprouts to the pan or wok and stir-fry with a spatula for 2 to 3 minutes.

6. Add egg back into the pan or wok. Toss and cook for about 1 minute.

7. Add sauce mixture to pan or wok and reduce to low heat.

8. Meanwhile, heat a medium-sized frying pan over medium heat. Add 1 tablespoon sesame oil, followed by zucchini noodles. Using tongs, toss to coat and continue tossing to cook for 2 to 3 minutes. Be careful not to overcook, as zucchini noodles will become soggy.

9. Place zucchini noodles in a serving bowl and top with the chicken and vegetable mixture. Toss with tongs and garnish with chopped scallions.

Nutrition Information

Serving size: 1½ cups
Serves 4

CALORIES 296; TOTAL FAT 13g; SODIUM 433mg; CARB. 23g; FIBER 5g; (NET CARBS: 18g); PROTEIN 25g

zucchini noodles-f138786d

Request Appointment

Fill out form below or call 480-540-7865