Recipes

Previ Culinary: Honey Almond Chicken

To us, simple ingredients are the best ingredients and they should always equate to delicious. This honey almond chicken is all of this and more. It contains only five ingredients and couldn’t be easier to make. Even your kids will love it! Gluten free, grain free, and dairy free, this chicken is a delectable topper to a hearty salad or an entree to serve with lots of roasted veggies and simple smashed potatoes.

Honey Almond Chicken

Adapted from: http://www.scdrecipe.com/recipes-chicken/oven-fried-honey-chicken/

Serves: 6

Ingredients: 

  • 1/4 cup honey
  • 1 tbsp. vinegar
  • 1 tbsp. dry white wine
  • 1 ½ cups almond flour/crushed almonds
  • 1 tbsp. olive oil
  • 6 boneless, skinless chicken breasts, halved

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a shallow bowl, whisk together honey, vinegar and wine. Pour almond flour into separated bowl. Set bowls aside.
  3. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
  4. Roll chicken pieces in honey mixture, then in almond flour; place in pan.
  5. Bake for 30 minutes, or until cooked thoroughly.


 

 

Stefanie Gates, chef, is a regular contributor to our blog and a culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about her here.

Previ Culinary: Roasted Cauliflower & Garlic Soup

Try something different with cauliflower and make soup! This recipe is easy, healthy, and will warm your tummy on even the coldest of days. Not to mention, cauliflower is packed with nutrients to keep those germs at bay during cold and flu season.

 

Roasted Cauliflower and Garlic Soup

(Adapted from: http://www.honestbody.com)

Serves:

Ingredients:

  • 10 – 15 cloves of garlic, unpeeled
  • 1 head of cauliflower
  • 7 Tbsp. ghee
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 2 onions, coarsely chopped
  • 4 c. homemade chicken stock

Directions:

  1. Preheat oven to 400 degrees.
  2. Divide the cauliflower into florets.
  3. Put the cauliflower pieces and unpeeled garlic into a large bowl.
  4. Melt 3 Tbsp. of ghee in a saucepan and pour over vegetables. Stir to coat.
  5. Pour vegetables into shallow roasting pan and roast for 30 – 40 minutes.
  6. In a large soup pot, melt the remaining butter/coconut oil and sauté’ the onions until soft.
  7. Stir in the dried basil, add the stock and bring to a boil.
  8. Put the roasted vegetables in the pot.
  9. Peel the garlic and add as well.
  10. Blend with immersion blender and cook for another 5 minutes.


Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

Previ Culinary: Cranberry Balsamic Chicken

Cranberries are in season and they aren’t just for Thanksgiving dinner. This recipe combines the sweetness of maple and balsamic along with the ever-so-tart cranberry, to produce the perfect mouthwatering sauce. Cranberries are high in antioxidants and fiber (nutritional speaking they are similar to blueberries!) so while they are in season be sure to include them where you can.

 

One Pan Cranberry Balsamic Roasted Chicken

Recipe from: www.cottercrunch.com

Ingredients:

  • 2 ½ chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
  • Fresh thyme
  • Sprinkle of dried Italian herbs (optional)
  • 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
  • 1 tbsp. each maple syrup and balsamic vinegar mixed together to coat chicken during roasting

Marinade Ingredients:

  • 1/3 cup cranberries
  • 2 tbsp. olive oil
  • 2 tbsp. gluten free tamari sauce or coconut aminos (optional)
  • 2 tbsp. maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves (or 1 tsp minced)

Directions:

  1. Clean your chicken then place in a roasting or baking dish. Set aside.
  2. Prepare your marinade.
  3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
  4. Pour this over the chicken, coating evenly.
  5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
  6. Preheat oven to 375F.
  7. Remove chicken from fridge.
  8. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
  9. Bake skin side down first for 22 minutes.
  10. Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
  11. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
  12. Broil for about 2-4 minutes or until skin is crispy and chicken is cooked evenly inside.
  13. Updated If using boneless chicken, cooking time will be around 35 minutes total.
  14. After thoroughly cooked, remove from oven.
  15. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
  16. Serve with the roasted cranberries on top and any extra fresh herbs desired.

Cranberry-balsmaic-chicken-recipe

 

 


 

 

Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

Previ Culinary: Dairy Free Hot Chocolate

Baby, it’s cold outside! Sometimes nothing will do the trick except a steaming mug of hot chocolate, and when you’re avoiding dairy it may be a bit more challenging to make. This recipe is simple, decadent, and it will warm you from the inside out without the dairy.

Dairy Free Hot Chocolate

Written by: PreviMedica Culinary Team

Ingredients:

  • 4 cans coconut milk (full fat or lite)
  • 1 cup granulated sugar
  • 1 cup cocoa powder
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • Pinch of salt

Directions:

  1. Pour coconut milk, sugar, cocoa powder, vanilla, cinnamon, and salt into a large saucepan and cook over medium high heat.
  2. Stir continually until all ingredients are dissolved and mixture is smooth and steaming hot. Serve and enjoy!

*Feel free to stir in other additions such as peppermint extract, whipped coconut cream or even dairy free chocolate chips or chocolate shavings!

**This recipe can also be made in the slow cooker.  Simply combine all ingredients and cook with the slow cooker on high heat for two to three hours, stirring every once in a while.

df-hot-chocolate

 


 

Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

 

{Nourished Kids} Hidden Veggies Mac N’ Cheese

It seems that around every corner on the internet there is a recipe about hiding vegetables in the meals that you make for your kids. Although this recipe does hide veggies (an added bonus!), it’s really a way to use your leftovers! We all could use a little inspiration with re-using leftovers and getting healthy vegetables into our kids.

 

 

IMG_4666

 

Hidden Leftover Veggie Mac-n-Cheese

Written By: Stefanie Gates, PreviMedica Culinary Advisor

Makes: 4 servings

Ingredients:

  • `1 cup roasted butternut squash (bonus if it’s leftover from a previous dinner!)
  • 1 cup roasted cauliflower (bonus if it’s leftover from a previous dinner!)
  • 1 tsp. garlic, minced
  • ½ cup chicken broth (unsalted)
  • 2/3-3/4 cup milk (I used whole)
  • 1 cup shredded mild cheddar cheese (you can use any type you’d like)
  • 2-3 tbsp. grated Parmesan cheese (or more if desired)
  • ½ tsp. Himalayan salt
  • 1 tsp. olive oil
  • 2 cups cooked whole grain elbow macaroni

Directions:

  1. In a medium sized saucepan, heat olive oil over medium high heat and add garlic. Saute for one minute.
  2. Stir in cauliflower and butternut squash and heat through. Pour in broth and milk and using an immersion blender, blend until the mixture is smooth.  (You may need to add more broth or milk to thin as needed.  It depends on your taste.)
  3. Heat the puree until you start to see bubbles coming through and it’s heated through. Turn the heat down to low and stir in the cheese.  Stir until it’s melted.  Don’t let the mixture simmer or the cheese will separate.
  4. To finish, stir in the Parmesan cheese and taste. Add the salt as needed.  Mix with pasta.
  5. Serve warm.

IMG_4663

IMG_4670

 


 

Stefanie Gates, chef, is a regular contributor to our blog and culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. Her main recipe tester is her 23 month old son.  You can learn more about her here.

 

Previ Culinary: Slow Cooker Cranberry Orange Turkey

Thanksgiving is just a few days away and if you don’t want to cook a whole turkey or didn’t thaw one out in time, this recipe is for you! The Thanksgiving flavors of cranberry and orange infuse this tender turkey breast as it cooks low and slow. This turkey breast is incredibly moist and will make this a recipe that you will go back to time and time again.

Cranberry Orange Turkey

Adapted from: www.thecreativebite.com

Serves: 8-14

Ingredients:

For the turkey:

  • 5-8 pound turkey breast
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. ground mustard
  • ½ tsp. paprika
  • ½ tsp. cayenne
  • ½ tsp. salt
  • 1 tbsp. olive oil
  • 4-6 orange slices (optional)

For the Cranberry Sauce:

  • 12 oz. bag cranberries (fresh or frozen)
  • 2/3 cup brown sugar
  • ¼ cup minced ginger
  • 1 tbsp. fresh orange zest
  • ½ cup orange juice
  • 1 cup water
  • 3 tbsp. gluten free flour blend

Directions:

  1. Combine the dry rub ingredients for the turkey and rub all over the turkey breasts.
  2. In a slow cooker, combine the cranberry, brown sugar, ginger, orange zest, and orange juice.
  3. In a separate small bowl, combine the gluten free flour with the water and then whisk it into the cranberry mixture.
  4. Place the turkey breasts into the slow cooker on top of the cranberry mixture and drizzle with olive oil and top with orange slices.
  5. Cook on low for 4-8 hours depending on the size of the turkey breast or until an internal temperature of 165 is achieved.
  6. Remove turkey from slow cooker and let rest for a few minutes. Slice and serve topped with cranberry sauce.

Cranberry Orange Turkey

 


 

Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

 

Previ Culinary: Healthy Four Ingredient Flax Crackers

We all love crunchy snacks and if you are avoiding gluten, grains, or even nuts it can be hard to find something suitable. These homemade flax crackers are easy to make and free of gluten, grains, and nuts. Not to mention flaxseed is full of omega-3 fatty acids and lignans which are a good source of antioxidants. 

Healthy Four Ingredient Flax Crackers

Written By: www.cleansimplegreen.com

Ingredients:

  • 2 cups ground flaxseed
  • 1 cup water
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, combine all of the ingredients and mix until a dough forms. You may need to let the mixture sit a few minutes for the flax to absorb some of the moisture.
  3. Roll the dough out onto a non-stick baking sheet or a baking sheet lined with parchment paper. Roll or press the dough out evenly until it’s 1/8 to ¼ inch thick.
  4. Score the dough with a knife (but don’t scratch your pan!) or a sharp edge of some sort once it’s rolled out, so it will break into cracker shapes once cooked.
  5. Bake for 20-30 minutes or until the edges are crisp and browned.
  6. Remove and let cool, then break into crackers along the scored lines.

Flax Crackers


Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

Previ Culinary: Dairy Free Pumpkin Pudding

This pumpkin pudding is light, creamy, and reminiscent of pumpkin pie. Best of all, it is gluten free AND dairy free! Enjoy this silky pumpkin treat with whipped coconut cream and maybe a little sprinkle of cinnamon. 

Dairy Free Pumpkin Pudding

A delicious (and healthier!) alternative to pumpkin pie, this pumpkin pudding will leave you wanting more! Warm spices and sweet pumpkin create the flavors of Thanksgiving that we all swoon for. Enjoy with a dollop of homemade whipped coconut cream or by itself!

Ingredients:

  • 1 can full fat coconut milk
  • 3 teaspoons gelatin
  • 1 1/4 cup pumpkin puree
  • 3/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 pinch of salt

Directions:

  1. Pour half of the coconut milk into a small bowl and sprinkle the gelatin on top. Allow it to soak up the liquid for about 15 minutes.
  2. Whisk together the remaining coconut milk, pumpkin puree, maple syrup, pinch of salt and pumpkin pie spice in a saucepan over medium heat for five minutes.
  3. Pour in the gelatin mixture and whisk until completely dissolved, without letting it boil.
  4. Immediately pour into a glass bowl and cover the surface of the pudding with plastic wrap so that a skin doesn’t form. Refrigerate overnight.
  5. Remove from the refrigerator and whisk well, or alternately, you can place the pudding in a food processor for 3 minutes for a lighter, fluffier version.
  6. Enjoy!

pumpkin_pudding


Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

Previ Culinary: Dairy Free Pumpkin Spice Latte

Nothing says “fall” like pumpkin and we love our version of a delicious pumpkin spice latte. This creamer is dairy free and keeps refrigerated for up to one week. You would never know how easy it is to make! Enjoy it in coffee, as a dairy free milk flavoring, or anything else you may think of!

Pumpkin Spice Latte

Makes: about 3 ½ cups “creamer”

*This recipe is based on your own taste.  The amounts shown below are the maximum amounts that we used in our kitchen.  Feel free to adjust them as necessary!  This creamer will keep in the refrigerator for up to one week.  It is also good in iced coffee!

Ingredients:

For creamer:

  • 2 – 13.66 oz. cans full fat coconut milk
  • 1 – 15oz. can organic pumpkin puree
  • 2 tbsp. pumpkin pie spice
  • 1 tbsp. pure maple syrup
  • Cinnamon sticks or ground cinnamon to taste

For one serving:

  • 1 cup freshly brewed hot coffee

Directions:

  1. Heat the coconut milk over medium high heat until it is smooth and warmed, but not boiling.
  2. Whisk in ¼ cup pumpkin and taste the mixture. Add up to one can of pumpkin puree to taste.
  3. Whisk in 1 tbsp. pumpkin pie spice. Taste and add more if needed.
  4. Whisk in maple syrup.
  5. Pour “creamer” to taste into a cup of hot coffee, garnish with cinnamon and enjoy!
  6. Pour remaining creamer in a jar. It will keep in the refrigerator for one week.

PumpkinSpiceLatte


Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

 

Previ Culinary: Homemade Spiced Apple Cider

The scent of apples and cinnamon cooking gets rid of the fall chill and this cider is sure to warm you from the inside out. By cooking this cider in the slow cooker long and slow, the flavors are rich while the aromas linger long after it’s finished. Enjoy sipping your way into the fall and winter seasons with this slow cooker cider!

Homemade Spiced Apple Cider

Written By: PreviMedica Culinary Advisors

Ingredients:

  • 4 apples of different varieties, sliced
  • 1 pear, sliced
  • 1 orange, sliced
  • 4-5 star anise
  • 1 tsp. ground cloves (or whole cloves if you can find them)
  • 1 tsp. ground nutmeg
  • 4-6 cinnamon sticks (to taste)
  • 1 tsp. peppercorns
  • 1 tsp. ground allspice
  • ¼ cup pomegranate arils (optional)

Directions:

  1. Combine all ingredients in a stockpot or slow cooker with nine cups of water. Bring to a simmer and simmer covered for at least two hours.  If you are cooking in a slow cooker, you can cook on low for 6-8 hours.
  2. Once all fruit is broken down, strain the cider and serve hot or chilled.

apple_cider


Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

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