Eating Healthy Blog

FOR THE LOVE OF Minestrone

Published December 5, 2011

This soup to end all soups is a recipe that takes on a life of it's own. One of Italy's signature dishes, it widely said that Italians eat more minestrone than pasta. There is no set recipe for this dish. I'll include my favorite, but the wide range of variation for this soup is endless. Using any fresh vegetable that's in season, makes this definitely one of the heartiest of Italian soups. The thick rich density of flavors of this rustic recipe combined with ditalini pasta will fill your stomach and your soul. This soup served with nice fresh foccacio bread topped with garlic and fresh basil, this soup will surely become a family fa...

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Old Fashioned Sheperd’s Pie with Fresh Herbs

Published November 28, 2011

Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup 1% milk 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Sweet paprika and fresh parsley – to sprinkle on top For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lean beef, lamb, or turkey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary lea...

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A Gluten Free Thanksgiving Treat

Published November 21, 2011

A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this gluten-free pumpkin pie recipe the only one you'll need to bake this Thanksgiving- everyone will enjoy this recipe. Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour, 10 minutes Yield: 8 servings Ingredients: 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix) 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon amaranth flour 2 lightly beaten large eggs 1 cup evaporated canned milk 2 tablespoons water 1/2 teaspoon vanilla Heavy, whipping cream for garnish (o...

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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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