Eating Healthy Blog

Mediterranean Quinoa Salad

Published November 14, 2011

Quinoa Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Mediterranean Quinoa Salad serves 4 Ingredients: 1 cup dry quinoa 2 cups water 2 cups sliced grape tomatoes 1 cucumber, peeled and chopped 1/2 cup sliced k...

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BMH Homemade Pies & Breads for Thanksgiving

Published November 9, 2011

Vermont (organic Apples) Pie - $12.00 Pumpkin Pie - $10.00 Sugar Free Pumpkin - $10.00 Vermont Maple Walnut - $15.00 Pumpkin Cheesecake - $18.00 Pumpkin Bread - $6.00 Apple Spice - $6.00 Cranberry Orange Walnut - $6.00 Whole wheat pumpkin, nut, and raisin - $9.00 Whole wheat apple date nut - $9.00 Soft Dinner Rolls - $5.00/Doz Multi Grain Rolls - $5.00/Doz To place an order or for any questions please contact Jamie Baribeau, Director of Food Services  at 257-8324. Check payable to BMH please All pie and bread orders must be in by Tuesday, November 22. All orders must be pre-paid please. Pick up is Wednesday, November 23 from 8:...

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Light and Delicious Wild Alaskan Salmon

Published November 7, 2011

The American Heart Association recommends eating fish, especially fatty fish such as salmon, at least twice a week to ensure you get plenty of heart-healthy omega 3 fatty acids. Fresh or farmed: Dr. Jampolis revisits her answer. To get a few more answers for you, I consulted Jane Houlihan, senior vice president for research of the Environmental Working Group, a nonprofit organization that has examined this subject in detail. She told me the following: "Nearly all salmon Americans eat are farm-raised -- grown in dense-packed pens near ocean shores, fed fish meal that can be polluted with toxic PCB chemicals, awash in excrement flushed ou...

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Roasted Chestnut Soup with Thyme Cream

Published October 31, 2011

Roasting bottled chestnuts brings back fresh-toasted flavor. Nutritional Information Amount per serving Calories: 172 Fat: 5.5g Saturated fat: 2.3g Monounsaturated fat: 2.3g Polyunsaturated fat: 0.7g Protein: 3.5g Carbohydrate: 27.5g Fiber: 3.6g Cholesterol: 11mg Iron: 0.8mg Sodium: 364mg Calcium: 38mg Ingredients 3 Cups whole roasted bottled chestnuts 2 cups chopped yellow onion 3/4 cup thinly sliced carrot 1 tablespoon olive oil 6 cups fat-free, lower-sodium chicken broth 5/8 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1/3 cup heavy whipping cream 1 1/2 teaspoons ...

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Braised Chicken with Spelt and Vegetables Recipe

Published October 24, 2011

Heart Healthy 1 chicken , about 1.8kg/4lb in weight (You can use whole chicken, quartered pieces, or boneless chicken) 2 onions - sliced 6 celery stalks – coarse chop 6 carrots - sliced ½ lb sliced mushrooms 1 Eggplant - cubed 1 fresh zucchini - sliced 2 thyme sprigs 1 Fresh rosemary sprig 1 tsp black peppercorn ¼ cup extra virgin olive oil 1 cup red wine 2 Cup LS chicken broth Salt & pepper to taste 2 tbsp wholegrain mustard 6 whole fresh garlic cloves good handful parsley , chopped Brown chicken in skillet with salt & pepper, add onions, celery, mushrooms, garlic sauté., and mustard A...

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