Delicious Recipes Just For You!

Category: Blog

Delicious Recipes Just For You!
By Jesse Daya-Washburn EAMP, Dipl.OM
Pinnacle Integrative Health

At Pinnacle Integrative, we believe it is possible for healthy food to be delicious and fun!

But don’t take our word for it! Here some of our favorite recipes that you can start practicing with, to the delight of your friends and loved ones.
Perfect for a quick breakfast or a snack

Make a batch of Egg Muffins. – Gluten Free – Flourless

6 whole eggs (salt and pepper and a little almond milk, optional)
Veggies: chopped broccoli, peppers, spinach, onions, mushrooms (put whatever veggie you want in here!)
Jumbo 6-muffin tin

Mix the eggs together and pour into lightly greased muffin pan.
Top with veggies of your choice.
**Bake at 350′ for 25 minutes
(ovens may vary, watch closely)
Top with salsa or avocado and ENJOY!

Almond Flour Pancakes – Gluten Free – Dairy Free
1/2 cup almond flour/meal
Stevia to taste (optional)
Cinnamon (a pinch)
Nutmeg ( a pinch)
1/8 cup organic dried cherries/cranberries (no sugar added)
Water or almond milk until right consistency.

Stir ingredients together and cook on greased pan or gridle
Top with almond butter or Kerry gold butter, if desired, and ENJOY!
Makes 6-8 delicious pancakes
Perfect for a weekend prep and savor all week!

Harvest Minestrone with Quinoa and Kale  —

1 sweet onion – medium diced
2 celery stalks – medium diced
3 carrots – medium diced
2 tablespoons olive oil – or enough to cover the bottom of the pot
2 cloves garlic – finely chopped
2 cups fresh zucchini – medium diced (about 1 medium or 2 small)
2 cups green beans – cut in 1 inch pieces
1 bell pepper – medium diced
1 28-ounce can crushed tomatoes
2 28-ounce cans of water
1 15-ounce can of cannellini beans
1 15-ounce can of chickpeas
1 cup quinoa
2 cups kale – stems removed
1 teaspoon turmeric (or to taste)
Pinch of red pepper flakes
Salt and pepper to taste
Garnish with parmesan to taste (optional)
Garnish with slivered basil or finely chopped rosemary
Place a large stockpot over medium heat and add the onions, carrots and celery and the olive oil.
Cook for about 5 minutes or until softened
Add the garlic and a pinch of red pepper flakes
Cook for about one minute or until garlic begins to color
Add the zucchini and the green beans
Season with salt and pepper
Add the turmeric, stir and cook for about 3 minutes.
Add the tomatoes and the water
Raise heat to high and bring to a boil
Then lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes
Remove the cover, add the kale and the canned beans (more water if needed)
Bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender
Grate in the parmesan, add the basil and serve (or do this for individual servings)

Did you like any of these recipes today? Let us know!