California Chicken Flatbread with Chipotle Ranch Sauce

Prep time      Cook time        Total time      Serves

15 mins          15 mins             30 mins            4

Ingredients

  • 1 large flatbread or naan, or 2 small (I used Stonefire brand- my favorite!)
  • 2 tablespoons olive oil
  • ½ cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
  • 1 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste
  • 2-3 slices cooked bacon, chopped
  • ½ avocado, sliced or diced
  • ½ red pepper, diced
  • 1 tablespoon packed cilantro leaves, roughly chopped
  • ½ teaspoon crushed red pepper flakes (optional)
  • ¼ cup ranch dressing
  • 1 teaspoon chipotle seasoning (see note)

Instructions

  1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
  2. Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.
  3. While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Notes

*This recipe is written as an appetizer that will feed four. If you want to use this recipe for a main dish, double the recipe!!

*For the sauce, you can use any brand of store bought chipotle seasoning or a homemade version. If you have neither, you can drizzle the ranch dressing straight up!

Pecan-Chocolate Chip Whole-Grain Blondies

 

Makes                      Active Time         Total Time

24Servings                20Minutes              2:40Hours

This whole-grain chocolate chip blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.

Ingredients

  • 8 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 3/4 cup toasted pecans (see Tips), chopped, divided
  • 3/4 cup chopped semi-sweet or bittersweet chocolate chips, divided

Steps

  1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or foil, allowing it to slightly overhang opposite edges. Coat with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown, 4 to 5 minutes. Remove from the heat. Whisk in brown sugar; let cool for 15 minutes.
  3. Meanwhile, whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in two additions, gently folding until just combined. Reserve 2 tablespoons each pecans and chocolate chips; fold the remaining pecans and chocolate into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved nuts and chocolate on top.
  5. Bake the blondies until light brown around the edges, 18 to 22 minutes. They will appear slightly underbaked in the center; but will firm up as they cool. Let cool completely in the pan on a wire rack, about 2 hours. To cut, grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into 24 bars.

To Make Ahead

Cover and store airtight for up to 3 days; freeze for up to 3 months.

Tips

  1. Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
  2. For the best flavor, toast nuts before using in a recipe. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  3. To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.
Formatted by Kristina Mancino

Grilled Chicken and Avocado Street Tacos

Grilled Chicken and Avocado Street Tacos

Yield: 4 servings

Ingredients

  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 tsp ground cumin
  • 1 1/4 tsp ancho chili powder
  • Salt and freshly ground black pepper

For serving

  • (About) 22 – 24 mini corn taco shells, warmed*
  • 1 large avocado, cored and sliced
  • 1 small red or yellow onion, chopped
  • 1/4 cup chopped cilantro
  • Lime wedges
  • Mexican hot sauce

Directions

  • Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, 1 tsp salt and 3/4 tsp pepper. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
  • Preheat a grill over medium-high heat (it should come to 425 – 450 degrees). Remove chicken from marinade. Season lightly with salt and grill until chicken has cooked through (thickest center should register from 165), turning once halfway through grilling, about 4 – 5 minutes per side. Transfer to a plate, cover with foil and let rest 5 minutes.
  • Dice grilled chicken into cubes. Layer together two tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
  • *If you don’t want to double up on the tortillas you’ll only need about 12.
By Kristina Mancino

Garlic Mushroom Quinoa

Prep Time              Cook Time              Total Time    

   10 min                    25 mins                    35 min                         

 

Ingredients

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan

Instructions

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
  3. Serve immediately, garnished with Parmesan, if desired.

Grilled Chicken Salad Lettuce Wraps with Honey Balsamic Vinaigrette

Grilled Chicken Salad Lettuce Wraps with Honey Balsamic Vinaigrette

Preparation 1 hr, 15       

Serves 4-6 servings    ADJUST SERVINGS

These grilled chicken salad lettuce wraps are a healthy addition to your lunch. Nuts, grapes, apples and chicken are joined by a honey balsamic vinaigrette.

Ingredients

dressing

  • 1 cup low-fat mayo or Greek yogurt
  • 6 teaspoons honey
  • 4 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

salad

  • 4 cups diced grilled chicken breasts
  • 1/2 cup crushed almonds
  • 1/2 cup red grapes, sliced in half
  • 1 red apple, diced
  • iceberg lettuce pieces

Instructions

  1. To make the salad dressing, combine the mayo/yogurt, honey, balsamic vinegar, salt and pepper in a bowl. Whisk together until creamy and well-mixed.
  2. To prepare the salad, combine the chicken, almonds, grapes, apple and salad dressing in a bowl using a wooden spoon. Stir until the ingredients are well coated with the dressing. Let chill for 1 hour in the refrigerator before preparing wraps.
  3. To prepare wraps, put a large piece of iceberg lettuce on a plate. Spoon a generous portion of chicken salad into the wrap.
  4. Optional: roll the lettuce to create a wrap and secure using a toothpick.

For more information click: www.honeyandbirch.com/grilled-chicken-salad-lettuce-wraps

Chocolate Hazelnut Breakfast Protein Cookie

Chocolate Hazelnut Breakfast Protein Cookie

(VEGAN)

Cuisine: american | Recipe Type: breakfast/dessert/snack

Ingredients

  • 8 ounce hazelnuts
  • 1/2 c dark chocolate chips (we use Enjoy Life Brand to keep GF and Vegan)
  • 2 tbsp Coconut Oil
  • 1 ripe Banana
  • 1/2 cup coconut sugar (see notes for substitutes)
  • 1/2 cup chocolate Vegan Protein Powder
  • 1 tbsp or more 100% cocoa Powder
  • 1 tsp Vanilla extract
  • pinch of salt
  • Optional Hazelnut Extract (1/2 tsp)
  • Extra dark Chocolate (melted) and hazelnuts for topping

Instructions

  1. First Blend your hazelnuts and chocolate chips together in a food processor. Make a “mealy” base. It will be moist from the chocolate.
  2. Place in bowl.
  3. Add in your banana and coconut oil and extracts. Beat until blended.
  4. Add in your sugar, protein, extract, and cocoa. Mix again until blended.
  5. Roll dough into golf size balls and place on greased baking sheet. Press flat with hand or back of spoon.
  6. Bake at 350F for 10-12 minutes or until cookies are browned a bit on the corners. They will still be soft but will harden later in fridge.
  7. While cookies or cooling, melt extra dark chocolate and drizzle the dark chocolate on top.Then crush extra hazelnut (you can crush in ziplock bag or food processor really quick) and sprinkle on top.
  8. Place cookies in fridge for 30 minutes so harden
  9. Makes 20-22 protein cookies.

 

Notes

For best baking texture, use a plant protein with pea protein in it. We used Vega Chocolate All in One
from GNC.

Brown Sugar or Palm Sugar will also work in place of coconut sugar but are unrefined.

You could also reduce sugar by using xylitol or baking stevia. The baking times will be a little different though so check cookies before 10 minutes if using a sugar substitute.

Asian Crab and Avocado Spiralized Cucumber Salad

(Gluten Free & Paleo)

Prep Time:         Total Time:

10 Mins                   10 mins

Ingredients

  • 2 cucumber (peeled if desired)
  • 6.5oz wild caught lumb crab meat (fresh or canned)
  • 2 tbsp chopped cilantro
  • 1 tsp dried red pepper (flakes)
  • 1/2 tsp minced garlic
  • 2 -3 tsp sesame oil (divided)
  • 2 tsp rice vinegar (more dressing if desired)
  • splash of lime
  • 1/2 to 1 whole avocado (sliced or chopped)
  • 1 large plum
  • sesame seeds (optional)
  • sea salt / black pepper to taste

Instructions

  1. Wash and dry your veggies/fruit. Next spiralize your cucumber or slice julienne style. Peel first if desired. Pat dry your cucumber spirals so they are oversaturated with water. Add spiralized cucumber to a bowl then mix in 1 tsp or more of sesame oil and rice vinegar.
  2. In another small bowl, combine your crab meat, cilantro, pepper, garlic, vinegar, and 1 tsp sesame oil. Mix and add some fresh ground pepper if desired.
  3. Slice up your plum and avocado.
  4. Arrange all your ingredients in a large salad bowl or two small salad bowls. Season with salt/pepper and splash of lime.
  5. Garnish with sesame seeds.

 

(by Kristina Mancino)

Breakfast Smoothie: Frozen Cranberry Orange Smoothie

by Kristina Mancino

IMMUNITY BOOSTING FROZEN CRANBERRY ORANGE SMOOTHIE [VEGAN FRIENDLY]

Great for breakfast!

Vegan immunity boosting frozen cranberry orange smoothie! A triple whammy smoothie of Vitamin C without a ton of extra sugar. Just naturally fruit sweetened with orange and cranberry! Plus it’s anti-oxidant rich and dairy free, not to mention tastes pretty darn delicious.

Ingredients

  • 10 oz fresh squeezed orange juice
  • 1 cup frozen raw cranberries (can use fresh but will not be as thick)
  • 4 oz coconut or almond milk
  • 1 small banana
  • 1 tbsp lemon juice or few drops lemon essential oils
  • 1 tsp honey or maple syrup
  • optional – ice for more thickness or protein powder of choice.

Instructions

  1. Pretty simple. Juice orange. Combine with rest of ingredients in blender. Blend until smooth.

SMOKEY CHICKEN WITH AVOCADO SAUCE

SMOKEY CHICKEN WITH AVOCADO SAUCE

Ingredients

  • Chicken
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon onion powder
  • 14 ounces boneless chicken breast
  • Avocado Sauce
  • 1 avocado, chopped
  • 1/4 cup Greek Yogurt or Homemade Mayo
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 jalapeno, chopped
  • 1 tablespoon lime juice.

Instructions

  1. In a small bowl combine oil, salt, smoked paprika and onion powder. Place chicken in a large zip top plastic bag and pour oil mixture over. Allow to marinate for 30 minutes.
  2. Meanwhile, make the avocado sauce by combining the avocado, Greek Yogurt, red onion cilantro, jalapeño and lime juice in a blender. Process until smooth. Refrigerate until ready to serve.
  3. Preheat grill pan to medium heat. Remove chicken from marinate and place on grill pan. Cook about 8 minutes per side, or until cooked through.
  4. To serve, place chicken on a plate and top with avocado sauce.

Why Hungry Seniors Aren’t Getting Enough To Eat

When we picture hungry Americans, we may see the faces of children, or single moms. But many of the people who struggle to fill their bellies are beyond age 65. Some of them are even malnourished, a condition that sets them up for all kinds of other health risks, like falling.

Malnutrition may go undetected — by the general public and by doctors — until the seniors show up in the emergency room, often for an injury or other reason.

A study published online on Aug. 12 in the Annals of Emergency Medicine found that more than half of the elderly patients who visited an emergency room were malnourished or at risk for malnutrition. Other studies have estimated that about 6 percent of elderly people living on their own are malnourished, but rates are as high as 85 percent in hospitals and long-term care facilities.

Timothy Platts-Mills, an assistant professor of emergency medicine at the University of North Carolina at Chapel Hill, was the lead author of the paper. He says malnourished seniors “fly under the radar.” And he was surprised to see the prevalence rate of malnutrition as high as it was – 60 percent — among the 138 elderly patients surveyed for the study. Each had visited the emergency department during the study’s two-month period in 2013.

Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J.

Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J.

John Moore/Getty Images

When Platts-Mills and his co-authors asked the seniors who were diagnosed with malnutrition through a screening process why they weren’t getting enough to eat, they cited a variety of reasons — depression, dental problems, other difficulties in eating and difficulty buying groceries.

The good news, Platts-Mills says, is that if they can be identified, many seniors who are at risk can be linked to services like Meals-On-Wheels and food pantries that can help them get access to good quality food.

“For some of these patients, we’re not going to change what happens — they may have a terminal illness,” he says. “But for others, we can have a lasting impact on health and quality of life. That’s a group we should be identifying nationally, and we’re talking about a relatively inexpensive intervention.”

According to Feeding America, a national food assistance organization, seniors are among the most food insecure of all people in the U.S.; one in three recurrent food bank clients is 60 or older.

Some food banks are now specifically targeting the elderly, like one in rural Arkansas profiled in this National Geographic multimedia feature on hunger.

Article source, NPR

If you are noticing your aging loved one’s daily needs or hygiene declining, it may be time to look into their senior care choices.

Give us a call today at 407-630-0111