Author: jmckenziend

Cinnamon Oatmeal Cookies with Raisins (Gluten-Free)

Cinnamon Oatmeal Cookies with Raisins (Gluten-Free)

jmckenziend
Cinnamon Oatmeal Cookies with Raisins (Gluten-Free)
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Cinnamon Oatmeal Cookies with Raisins (Gluten-Free)

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

24

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 3/4 cup sorghum flour (almond works well too)

  • 1/4 cup chickpea flour

  • 1/4 cup brown rice flour

  • 1/2 cup tapioca starch

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp xanthan gum

  • Pinch of sea salt

  • 3/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3/4 cup coconut oil

  • 3/4 cup honey

  • 1 tbsp vanilla

  • 2 eggs

  • 3 cups oats

  • 1 cup raisins

Directions

  • Mix dry ingredients together (except oats) in a bowl.
  • In a separate bowl, mix wet ingredients together.
  • Combine wet and dry together – add oats.
  • Once well combined, add raisins and fold in.
  • Bake at 350 degree for 12-14 minutes on parchment paper
Chophouse Sirloin Salad

Chophouse Sirloin Salad

jmckenziend
Chophouse Sirloin Salad
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Chophouse Sirloin Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • 1 tbsp pesto
    ¼ cup prepared salsa
    black pepper and salt
    1 pound lean boneless sirloin steak
    8 cups romaine lettuce, trimmed and chopped
    1 ½ cups red bell pepper strips
    1 cup vertically-sliced onion
    1 tablespoon chopped fresh parsley
    1 tablespoon vinegar
    1 teaspoon olive oil
    1 teaspoon fresh lemon juice
    1 (8 ¾ ounce) can whole kernel corn, drained and rinsed

Directions

  • Season the steak with salt and pepper then brush with pesto.
  • Heat a grill pan over medium-high heat. Add steak; cook on each side 5 minutes or until desired degrees of doneness.
  • Rest the steak then cut across the grain into thin slices.
  • While the steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Notes

  • Omit the corn for low carbohydrate or Keto diets.
Chocolate Almond Banana Smoothie

Chocolate Almond Banana Smoothie

jmckenziend
Chocolate Almond Banana Smoothie
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Chocolate Almond Banana Smoothie

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 1 large frozen banana

  • 1 tbsp almond butter

  • 1 cup almond milk

  • 1 tbsp organic cocoa powder

  • 1 tbsp ground flax seed

  • 1/2 scoop of protein powder (about 10g protein)

Directions

  • Blend until rich and creamy.
  • If adding protein powder, enjoy your all-natural post workout smoothie with the ideal 3:1:1 ratio of carbs/protein/fats.

Notes

Chickpea Blondies

Chickpea Blondies

jmckenziend
Chickpea Blondies
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Chickpea Blondies

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 1 – 15 oz can chickpeas

  • 1/2 c almond butter

  • 1/3 c maple syrup

  • 2 tsp vanilla

  • 1/2 tsp salt

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/3 cup vegan chocolate chips

Directions

  • Preheat oven to 350 degrees and coat baking pan with coconut oil.
  • In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
  • Fold in chocolate chips.
  • Spread batter evenly in prepared pan.
  • Bake for 20-25 minutes or until toothpick comes out clean.
  • Cool pan for 20 minutes on wire rack and then cut into 12 squares.
Chicken Walnut Salad

Chicken Walnut Salad

jmckenziend
Chicken Walnut Salad
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Chicken Walnut Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes

Ingredients

  • 1 c cooked chicken breast

  • 3 c washed baby spinach

  • 1/2 cucumber, sliced and halved

  • 1 stalk of celery

  • 1 c halved cherry tomatoes

  • 2 tbs extra virgin olive oil

  • 1 tsp apple cider vinegar

  • 1/2 c chopped walnuts

  • sea salt to taste

Directions

  • Bake chicken, remove skin, cut into cubes and refrigerate, or use left-over chicken.
  • In a bowl, combine all ingredients except walnuts.
  • In a small jar, combine oil, vinegar and sea salt.
  • Pour over dressing over vegetables and chicken, and toss, adding walnuts at the end.
  • Serve immediately.
Chicken Piccata with Steamed Rapini

Chicken Piccata with Steamed Rapini

jmckenziend
Chicken Piccata with Steamed Rapini
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Chicken Piccata with Steamed Rapini

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 2 small chicken breasts, skinless and boneless, butterflied and cut in half

  • Sea salt and freshly ground black pepper

  • Arrowroot powder or non-wheat flour for dredging

  • 4 tbsp. ghee/clarified butter

  • 3 tbsp. extra virgin olive oil

  • 1/3 cup fresh lemon juice

  • ½ cup chicken stock

  • ¼ cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped

  • 1 bunch rapini, washed and trimmed

Directions

  • Season chicken with salt and pepper.
  • Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of ghee with 3 tablespoons olive oil.
  • When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and transfer chicken on a plate.
  • Add the lemon juice, stock and capers to the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  • Return all the chicken to the pan and simmer for 5 minutes. Meanwhile steam the rapini for 2 minutes.
  • Remove chicken to platter. Add remaining 2 tablespoons ghee to sauce and whisk vigorously. Pour sauce over chicken and rapini and garnish with parsley.

Notes

  • Adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html
Chicken Curry with Brown Rice

Chicken Curry with Brown Rice

jmckenziend
Chicken Curry with Brown Rice
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Chicken Curry with Brown Rice

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

Ingredients

  • 1 lb chicken, chopped into bite-sized pieces

  • 3 green chilies

  • 1 tbs cumin

  • 1/4 tsp sea salt

  • 1 tbs coconut oil

  • 2 onions, diced

  • 4 tomatoes, diced

  • 3 cloves of garlic, chopped

  • 1/2 tsp turmeric powders

Directions

  • Cook brown rice according to package directions.
  • In a frying pan, heat oil to medium.
  • Add tomatoes, chicken, green chilies, garlic, ginger, cumin seeds, coriander and turmeric.
  • Cover and cook on moderate high heat for 10 – 15 minutes. Remove lid and stir.
  • Add onions and leave on stove until rice is cooked.
  • Serve over brown rice.

Notes

  • Use water to thin the sauce to the desired consistency.
    Add 60 ml of coconut milk for a creamier sauce.
Chicken, Broccoli and Tomato on Pasta

Chicken, Broccoli and Tomato on Pasta

jmckenziend
Chicken, Broccoli and Tomato on Pasta
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Chicken, Broccoli and Tomato on Pasta

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • ½ cup whole wheat or gluten-free pasta

  • ½ cup water

  • 5 oz. pre-cooked chicken pieces/slices

  • ¾ cup fresh or frozen broccoli

  • ½ cup diced tomatoes

  • Salt and pepper to taste

  • ½ tsp. of oregano

  • ½ tsp. of garlic powder.

  • (Optional) 1 tbsp. mozzarella cheese, shredded

Directions

  • Cook pasta according to directions.
  • Heat pan on medium heat. Add half cup of water. Add 5 oz. precooked chicken and broccoli to pan. Cover with lid, and let cook for 5 minutes. Add diced tomatoes. Add seasonings. Turn heat to low. Cover with lid and cook for another 10 minutes.
  • Once pasta finished, drain and plate. Pour chicken and vegetable mixture on top of pasta. Top with shredded cheese if desired.

Recipe Video

Notes

  • Adapted from You Tube: High-Protein Bodybuilding Chicken & Tomato Pasta
Chicken and Rapini with Feta Cheese on Toast

Chicken and Rapini with Feta Cheese on Toast

jmckenziend
Chicken and Rapini with Feta Cheese on Toast
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Chicken and Rapini with Feta Cheese on Toast

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

17

minutes

Ingredients

  • 4 thick slices whole-wheat country bread

  • 1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic

  • 4 teaspoons extra-virgin olive oil, divided

  • 1 pound chicken tenders, cut crosswise into 1/2-inch pieces

  • 1 bunch rapini, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped

  • 2 cups cherry tomatoes, halved

  • 1 tablespoon red-wine vinegar

  • 1/8 teaspoon salt

  • Freshly ground pepper, to taste

  • 3/4 cup crumbled feta cheese

Directions

  • Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
  • Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking.
  • Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
  • Add the remaining 2 teaspoons oil to the pan.
  • Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  • Add rapini (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes.
  • Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes.
  • Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes.
  • Serve warm over garlic toasts.

Notes

  • Save time by using leftover chicken. Add it when you add the tomatoes.
Chia Pudding

Chia Pudding

jmckenziend
Chia Pudding
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Chia Pudding

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 cup chia seeds

  • 1 1/2 cups of water or dairy/non-dairy milk , or yogurt

  • 1 tsp vanilla extract

  • 1 tbsp maple syrup

Directions

  • Measure the chia seeds into a large mixing bowl.
  • Combine liquid ingredients in a large measuring cup.
  • Pour the liquid ingredients onto the chia seeds, mixing thoroughly to ensure all the seeds are coated with liquid.
  • Continue to mix, breaking up any lumps that occur to create a smoother consistency.
  • Pour into a storage container or dishes for individual servings.
  • Allow to set in the refrigerator for at least two hours.

Notes

  • Optional: top with fruit and/or nuts, add cinnamon, nutmeg to taste
  • Substitutions: you can use agave or honey as the sweetener instead of maple syrup for more intense sweetness.