Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

Total Time:​ 25 min.

Prep Time:​​​ 10 min.

Cooking Time:​ 15 min.

Yield: 4 servings

Ingredients:

1 tsp. coconut oil

1  medium onion, chopped

3 cloves garlic, chopped

1-inch slice fresh ginger, peeled, chopped

1  tsp. red curry paste

1 Tbsp. tomato paste, no sugar added

1 lb.​​​​ raw chicken breast, boneless, skinless, cut into 1-inch cubes

1 cup lite canned coconut milk

½ cup water

1 medium tomato, chopped

2 tsp. Thai fish sauce (optional)

¼ cup coarsely chopped cilantro (optional)

1½ tsp. palm sugar

Preparation:

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent.

3. Add garlic and ginger; cook, stirring frequently, for 1 minute.

4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes.

5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste.

6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes.

7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes.

Tip: Thai fish sauce is called nam pla. It can be purchased online or in an Asian market.

Baked Cauliflower Latkes

This healthy baked cauliflower latke recipe will help you cut back on calories during holiday festivities.

Total Time: 15 min.

Prep Time: 5 min.

Cooking Time: 10 min.

Yield: 16 servings, 1 latke each

Ingredients:

2 Tbsp. extra-virgin olive oil, divided use

2 cups hot water

1 (1½ lb.) medium cauliflower, cut into florets, hard stem discarded

2 large eggs

½ medium onion, finely chopped

2 Tbsp. whole wheat flour

½ tsp. sea salt

¼ tsp. garlic powder

Preparation:

1. Preheat oven to 400° F.

2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.

3. Bring water to boil in medium saucepan over medium-high heat.

4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.

5. Place cauliflower in a large bowl; mash with a fork.

6. Add eggs, onion, flour, salt, and garlic powder; mix well.

7. Using ¼-cup measuring cup, scoop mixture into patties and place on prepared baking sheet.

8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

Oven Poached Salmon

Poaching salmon guarantees succulent results every time. This delicious recipe is packed with omega-3s that are great for the heart!

Total Time: 15 min.

Prep Time: 5 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

4 (4-oz) raw wild salmon fillets

Cold water

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

4 fresh rosemary sprigs, leaves removed and chopped, stems discarded

¼ cup fresh lemon juice

4 wedges fresh lemon (for garnish; optional)

Preparation:

1. Preheat oven to 375° F.

2. Place salmon in a baking dish. Add water until the level is halfway up the side of the fillet.

3. Sprinkle salmon with salt (if desired), pepper (if desired), and rosemary; drizzle with lemon juice.

4. Bake, uncovered, for 8 to 10 minutes, or until salmon flakes easily when tested with a fork.

5. Gently remove salmon from liquid; serve.

Peppermint Mocha Chiller

Get the flavor of chocolate and peppermint with this yummy Shakeology recipe made with brewed coffee.

Total Time: 5 min.

Prep Time: 5 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

½ cup brewed coffee, chilled

½ cup unsweetened almond milk

1 scoop Chocolate Shakeology

½ tsp. pure peppermint extract

1 cup ice

Preparation:

1. Place coffee, almond milk, Shakeology, extract, and ice in blender; cover. Blend until smooth.

Quinoa with Pistachios and Dried Cherries

Dried cherries and pistachios taste great together in this colorful side dish. It’s festive for a holiday meal, and makes great leftovers!

Total Time: 3 hrs. 20 min.

Prep Time: 20 min.

Cooking Time: None

Yield: 8 servings, about ⅔ cup each

Ingredients:

4 cups cooked quinoa, cooled

3 green onions, thinly sliced

⅓ cup raw pistachios, coarsely chopped

¼ cup dried cherries (low sugar preferably), coarsely chopped

½ cup chopped fresh basil

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

¼ cup champagne (or balsamic) vinegar

Preparation:

1. Combine quinoa, green onions, pistachios, cherries, and basil in large serving bowl; mix well.

2. Season with salt and pepper; drizzle with olive oil and vinegar; toss gently to blend.

3. Refrigerate, covered, for 2 to 3 hours, or until cold. Serve cold.

Roasted Winter Vegetables

Roasting winter vegetables makes them sweeter and even more delicious.

Total Time: 1 hr. 5 min.

Prep Time: 25 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1¼ cups each

Ingredients:

1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces

1 lb. parsnips, peeled, cut into 1½-inch pieces

1 large sweet potato, peeled, cut into 1½-inch pieces

2 large carrots, cut into 1½-inch pieces

2 medium beets, cut into 1½-inch pieces

2 medium yellow onions, peeled, quartered

5 tsp. olive oil

2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

1. Preheat oven to 425°F.

2. Line two large baking sheets with foil. Set aside.

3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.

4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.

5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.

Tuscan Chicken with Olives and Capers

This chicken dish gets bold flavor from capers, tomatoes, and olives. Give it even more richness with kalamata or other specialty olives.

Total Time: 35min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 4 servings

Ingredients: 

2 tsp. olive oil, divided use

4 (4-oz.) raw chicken breasts, boneless, skinless

4 medium shallots, chopped

2 cloves garlic, chopped

1 (15-oz.) can diced tomatoes, no salt added

1 bay leaf

2 tsp. chopped fresh thyme

Ground black pepper (to taste; optional)

1 Tbsp. capers

2 Tbsp. sliced black olives

2 cups cooked brown rice

Preparation:

1. Heat 1 tsp. oil in medium skillet over medium-high heat.

2. Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.

3. Heat remaining 1 tsp. oil over medium-high heat.

4. Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add tomatoes, bay leaf, and thyme. Season with pepper if desired; cook, stirring occasionally, for 10 minutes.

7. Add capers, olives, and chicken; cook, stirring occasionally, for 10 minutes, or until chicken is no longer pink in the middle. Remove bay leaf.

8. Divide rice evenly between four serving plates. Top with chicken breast and sauce.