Healthy Eating
7-Years of Growing – what I’ve learned
Well, here we are, May 2022, and it has been a journey for this small business the last seven years. I never thought that after seven years, I would be writing a blog/newsletter like this one. Some of you who are taking the time to read this, have been with me and Restoring Bodies for…
Read MoreLet’s Celebrate Food & Nutrition
Can you believe it? March is knocking at the front door and if you open it, there it is. March is an exciting month. For some it means new life is emerging and the sun doesn’t set as early in the evening. For me as a Dietitian, it means the month that nutrition and healthy…
Read MoreThe Holidays In 2020
Can you believe it? The holiday season is here, and whether you are ready or not; it looks quite different than times past. We all have read about the viruses and plagues in our history, and none of us could even imagine that this year would be the year that we would walk through a…
Read MoreBaked Broccoli-Cheddar Quinoa Bites
These savory muffin-like quinoa bites are low in carbs and a good source of protein–plus we love their cheesy flavor. Source: Diabetic Living Magazine, Summer 2019 Ingredients ½ cup quinoa ⅛ teaspoon salt plus 1/4 teaspoon, divided ¾ cup finely chopped broccoli ¾ cup shredded Cheddar cheese ½ teaspoon baking powder ½ teaspoon garlic powder ¼…
Read MoreCreamy Mustard Chicken
From: EatingWell Magazine, September/October 2013 In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of…
Read MoreDijon Salmon with Green Bean Pilaf
From: EatingWell Magazine, September/October 2016 In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains,…
Read MoreOven-Fried Fish & Chips
From: EatingWell Magazine, May/June 2009 Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt…
Read MoreFlank Steak with Grilled Tomatoes & Cucumber Herb Relish
From: EatingWell Magazine, July/August 2016 Ingredients Flank Steak & Tomatoes 1 tablespoon sugar 1½ teaspoons paprika 1½ teaspoons ground cumin 1½ teaspoons granulated garlic 1½ teaspoons ground pepper 1¼ teaspoons kosher salt, divided 1½ pounds flank steak 3 tablespoons extra-virgin olive oil, divided 6 small firm tomatoes, halved lengthwise 2 cloves garlic, minced or finely grated…
Read MoreSweet Potato & Red Pepper Pasta
From: EatingWell Magazine, September/October 2008 Ingredients 8 ounces whole-wheat angel hair pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 3 cups shredded, peeled sweet potato, (about 1 medium) 1 large red bell pepper, thinly sliced 1 cup diced plum tomatoes ½ cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh…
Read MoreSlow-Cooker Beef Tacos with Rhubarb Salsa
From: EatingWell.com, February 2017 Ingredients 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin ½ teaspoon garlic powder 1½ teaspoons salt, divided 3 pounds beef chuck, trimmed and cut into 1-inch cubes 1 tablespoon avocado oil or grapeseed oil 1 large onion, halved and sliced 1 cup low-sodium beef broth 3 tablespoons…
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