The following blog posts are categorized under Recipes

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Pattypan Squash Sauté

  I’ve always loved the name, Pattypan, for those cute little squash. I just like to say it.. Don’t you? What’s for dinner, honey? Pattypan squash, dear. But this time…

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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…

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Cuke Juice w/ Lemon and Mint

Recently, I put the word out to friends: I’ll take your overabundance of cukes and turn them into liquid gold. Now, my refrigerator is bulging with cucumbers, and I love…

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Watermelon-Strawberry Lassi

  As I was cutting a ripe watermelon today, and continued to carve the sweet melon from it’s rind (and carve and carve and carve…), I realized that I was…

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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….

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Apple Cider Vinaigrette

Apple Cider Vinegar (ACV) is good for you in many ways; it helps to balance your PH level because it’s alkalizing, it aids in detoxification, it fights candida and yeast,…

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, and manages their Be Well program, including the Cleanse Kit that I love.  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…

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Tomato, White Bean & Coconut Soup

  The photo shoot for my upcoming book took place in Richmond, VA, last month and although we were shooting a “summer” scene, it was actually 22 degrees and snowing…

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Green cannellini bean Dip

  I was pressed to deliver a green snack to a group of lower school kids for St. Patrick’s day, and having contributed guacamole one too many times, I made…

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Guest Blogger: Melissa Kathryn’s Cranberry Quinoa Salad

I was recently asked to be a guest speaker for a weight loss summit, hosted by Melissa Kathryn, so I asked Melissa to submit a recipe for her favorite salad…

 
 
 
 
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