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Category: Recipes

Sara’s Cuban Pumpkin Soup

My chiropractor, Sara Johnson, recently passed this recipe along to me. It’s quick, easy, and delicious. Pumpkin is loaded with Vitamins C, K, and E, as well as magnesium, potassium, and iron. It also has antioxidant carotenoids, particularly alpha and beta-carotenes. Beans and pumpkin are both high in fiber. If you have the time to bake a pumpkin from scratch go for it, if not canned works just as well.

One can of pumpkin
One can of black beans
One handful of fresh cilantro, chopped
Juice of 3 limes

Warm the pumpkin and beans, top with lime and cilantro and serve!

Greek Chicken Recipe

The Greek Festival is happening this weekend! This is one of my buddy Laura’s favorite Portland traditions and this month she offers her take on a super easy and delicious baked Greek Chicken. Thanks Laura!

GREEK CHICKEN

Any chicken on the bone – I used 10 drumsticks

Plain yogurt – a cup or two

Fresh chopped garlic – two large cloves

Zest of one lemon

S&P

Salt and pepper the chicken (I left the skin on) and lay in a glass 9×13 pan. Mix chopped garlic and lemon zest into yogurt and pour on top of chicken, coating it evenly. Bake for 1.5 hours at 350, turning chicken half way thru, until golden brown.

So moist it falls off the bone – tasty! Serve with Greek salad.

Eggplant Sammies

Looking for something besides burgers and dogs to throw on the grill this summer?  How about fruits and veggies?  Some of my favorites are zucchini, eggplant, peppers, pineapple, and stone fruits like peaches and nectarines

Here are some other healthy grilling ideas.

Grilled Eggplant Sandwiches:  

  • 2 large eggplants
  • Olive oil
  • 2 red bell peppers
  • 5 plum tomatoes
  • one small handful of fresh basil
  • 6 oz cheve
  • One baguette
  • One large handful of spinach

Preheat grill to high. Cut eggplants into 1/2 inch thick slices, sprinkle them with salt and olive oil and set aside.  Slice red peppers into wide strips (you don’t want them falling through the grate) and sprinkle them with olive oil and salt and pepper.  Slice tomatoes.  Cut baguette in four pieces then slice them lengthwise down the middle.

Grill eggplant and peppers until they are soft and slightly charred – about 10 minutes. Remove your veggies to a serving platter and keep them warm.  Place the bread (inside down) on the grill and cook just until warm and grill marks have formed – about 2 minutes.

Assemble your sandwiches.  Spread the bottom piece of bread with an ounce or two of cheve (or your favorite cheese), then layer a few basil leaves, sliced tomato, eggplant, peppers, a few spinach leaves and the top piece of bread.  Serve with a green salad and maybe some grilled fruit.

*If you are avoiding dairy or gluten you could modify this recipe by using hummus instead of cheese, or stack your grilled veggies, herbs and tomatoes napolean style for a beautiful ap or side dish.

Chickpea and Spinach Curry

Looking for a meatless main dish?  Here is a hearty option the whole family will love.  Most of these spices can be found at the grocery store or definitely at the Asian market.  The tomatoes, spinach, ginger, turmeric, garlic and onions all help detoxify the body and are part of an anti-inflammatory diet.

Chickpea and Spinach Curry:

  • 1 Tbsp Olive oil
  • 1 Large onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 inch of fresh ginger root, finely chopped
  • 1 Green chili, seeded and chopped
  • 2 Tbsp curry paste
  • 2 Tsp ground cumin
  • 1 Tsp Turmeric
  • 8 oz can chopped tomatoes
  • 1 Green or Red bell pepper, seeded and chopped
  • 1 ¼ cups vegetable stock
  • 1 Tbsp tomato paste
  • 8 oz fresh spinach
  • 14oz can of chickpeas
  • 3 Tbsp chopped cilantro
  • 1 Tsp Garam Masala
  • brown rice

Heat Olive oil in a large heavy pan and cook the chopped onion, garlic, ginger, and chili over gentle heat for five minutes, until onion has softened but not browned.  Stir in the curry paste, ground cumin and turmeric and cook for one minute.

Add the chickpeas, tomatoes, red pepper, tomato paste and stock, bring to a boil, then lower heat and simmer for 15 – 20 minutes.  Check the peas to see if they are tender enough.  Stir in the spinach and cilantro and let them wilt.  Spoon into serving bowls, sprinkle with the Graham Masala and serve with rice or naan.

Easy Steamed Chicken

Easy Steamed Chicken:

  • 1-2 skinless, boneless chicken breasts
  • dry seasonings
  • steamer pot and basket

Rub the chicken breast with your choice of dry seasonings (salt, pepper, garlic, oregano, chili powder, or a mix like Grill Mates).

Fill the bottom of the pot with a few inches of water.  Place the chicken in the steamer basket (try to lay the chicken flat, not piled on top of each other).  Place the basket in the pot, cover with a lid, and turn the heat on to med-high.

Steam the chicken for 15 – 20 minutes (try cutting one breast open – the juice should run clear).  Move the pot off the burner and let it sit for 20 minutes with the lid on.

When the bird is cool enough to handle move it to a serving platter, reserving the cooking liquid.  Shred the chicken with your hands or two forks.  Add in a little of the stock to keep the meat moist.  Save the rest of the liquid  – this is your chicken stock for your next soup.