Guest Blogger: Catherine McCord’s Greek Nachos
I first discovered Catherine McCord and Weelicious.com when I was looking for healthy recipes for my young son. I love how Catherine includes recipes for different styles of eating,…
Garden Gazpacho
Last week, Team DYNS (Discover Your Nutritional Style) came to the farm for a visit—to strategize the launch of my new book, and bring me back into the fold. After a full day…
Cherry Tomato Gazpacho
I planted two cherry tomato plants this spring because my husband is one of those people who eats them like popcorn. I thought it was the least I could do….
Guest Blogger: Jennifer Mielke’s Roasted Chicken and Carrots with Olives
Every Healthy Omnivore I know loves a good chicken dish, and this one is no exception. I love easy one dish meals like this for my guys. Add a salad and you’re all set! Jennifer Mielke is the Health Coach for Eleven Eleven Wellness in New York City. Jen shared this with our recent Cleanse with Benefits group, and it was a big hit. She adapted it for her family dinner from Martha Stewart’s Real Simple Magazine. Ingredients: 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick) 1/2 cup pitted kalamata olives For sauce: 2 tablespoons olive oil juice from one lemon 1 1/2 tablespoons dijon mustard Celtic sea salt and black pepper 1 teaspoon paprika 4 bay leaves 1 lemon, cut into wedges Preparation: 1.Preheat oven to 425° F. Lay chicken on a baking pan. 2. Mix sauce ingredients with a whisk, and pour over chicken pieces, flipping chicken to cover evenly. Add carrots and olives and toss again to coat. 3. Cover dish and roast in oven for 30 minutes, uncover and cook until the chicken is cooked through. Carrots should be tender, approximately 45 minutes….
Slow Cooking Veggie Chili
My son’s friends are coming this weekend; that means 5 tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break…
Guest Blogger: Dr. Mark Hyman’s Spaghetti Squash Pad Thai
Dr. Mark Hyman sent me this recipe to share today because it’s one of his favorites. He was excited to share his Pad Thai with you, and I personally…
Camille Styles Came to the Farm!
Photographer Chelsea Fullerton and designer Jennifer Elsner joined me at our farm a few weeks ago to photograph recipes for my new website, coming later this year. Chelsea took photos…
Quinoa with Roasted Root Vegetables and Herbs
Quinoa is one of my go-to sources of protein and a great way to satisfy your cravings for heavier carbs like bread or pasta. Here’s a side dish that…
Kale Salad in a Jar
The winner of our contest to win The Blood Sugar Solution Cookbook, by Mark Hyman, MD is Abby White! Abby submitted this Kale, Cherry, Pistachio and Brussels Salad in a Jar to us, and it made us want to stop everything and try it. Brussels and kale are in season right now, so grab some fresh local veggies and start mixing! Abby tells us that this salad holds up well, even when you toss it with the dressing. I’m guessing it gives the flavors a chance to meld, and the kale and brussels time to marinate. Thank you, Abby, and thanks also to the fabulous other contestants. We received dozens of fabulous recipes, and it was a really tough call. The good news is that I decided to name a second place winner, who will receive a copy of my anthology, Optimism!. We’re announcing that winner soon, so stay tuned. Kale, Cherry, Pistachio and Brussels Salad in a Jar Ingredients 1 bunch of Lacinato Kale, thinly sliced 1 bunch of Brussels Sprouts, sliced into thin ribbons 1/2 cup of red onion, thinly sliced 1/4 cup of dried cherries 1/4 cup of pistachio nuts Dressed with 1 tablespoons of EVOO,…
Sneaky Mom’s Meatloaf–see if they catch on…
There is something about meatloaf that active, hungry children love. This recipe is yummy, hearty, and a quick fix on those busy weekdays when the family is running around from school, to music lessons, to soccer, and everything in between. Try it out, I bet you may even make it a weekly tradition! Ingredients 1 and half pounds of organic, lean ground meat 1/2 vidalia onion 1 cup diced button mushrooms 1 egg 1/2 cup Panko bread crumbs Big handful baby spinach Ketchup to top Preparation 1. Blend all ingredients in a big bowl by hand. Add to a loaf pan or mold into loaf shape on a baking sheet. Top with ketchup and bake at 350° F for 1 and 45 hours.
