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Sunday, September 28, 2014

Lemon Garlic Chicken

Have you ever come across a recipe that you just HAD to try?  This recipe sparked my interest by featuring two of my favorite ingredients: garlic and lemon. Simple ingredients that pack a punch!
If you have children, I am sure that they love to help in the kitchen (that is if they are still young enough to want to help out mom).  I gave my daughter the job of trimming the green beans by snapping off the ends.  Some of the best memories are when you are creating something together with your children. This recipe provides a great opportunity to do just that along with creating something healthy and delicious to eat!

Let us know what you think!

Lemon Garlic Chicken


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


1. Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 

If you like the simplicity of this recipe, we encourage you to check out The Healthy Edge Cookbook for over 100 simple recipes, just like this one featuring all whole food ingredients and even gluten-free friendly! www.thehealthyedgecookbook.com.  

Friday, September 12, 2014

No Bake Granola Bars

School is back in full swing and so are the kid’s appetites after a long day!  If you are a parent who tries pack your kids healthy and filling this one is for you. Kids are probably a bit hungry after a full day of using brainpower and not having the luxury to freely snack throughout the day.  What a great treat to welcome them home from school with these delicious No Bake Granola Bars from The Healthy Edge.  

Whether you pack them in your kid’s lunch, serve them while they do their homework at the kitchen table or grab them for the ride to soccer or football practice, these snack bars are perfect to satisfy and make your life less hectic.  Try crumbling these bars into a bowl and topping them with organic skim milk or organic yogurt for a delicious treat!  

No Bake Granola Bars
Makes about 14 bars

2 ½  cups whole rolled oats
¾ cup raw, unsalted pecan pieces
¾ cup raw, unsalted cashew pieces
¼ cup unsweetened shredded coconut flakes
1/3 cup raisins or dried cranberries (no sugar added)
6 Tbsp coconut oil
¾ cup evaporated cane juice crystals
1 tsp ground cinnamon
6 Tbsp honey

1.      In a large bowl, mix oats, nuts, coconuts and raisins or cranberries.
2.      In a medium saucepan, add coconut oil, cane juice crystals, cinnamon and honey.  Heat to nearly boiling and stir until smooth.  Remove from heat and add mixture to the rest of the ingredients.
3.      Using a wooden spoon, stir mixture together until well combined.
4.      Line a 7x11 inchh pan with parchment paper.
5.      Pour mixture into pan and press (using another sheet of parchment paper) to compact.  Chill in refrigerator for approximately 20-30 minutes until firm enough to cut.

*Store in an air tight container for up to one week.  Remember, if you have a gluten or wheat allergy; be sure that all canned and packaged products are manufactured in a gluten-free facility.  Contact the manufacturer for this information.

Friday, September 5, 2014


Future Browns Fan!!
Fall is here so bring on the football!  We have always been a Sunday Football watching family!  I can remember going to grandma and grandpa's every Sunday for hotdogs, chips and CLEVELAND BROWNS!  Now that I am older and have my own family to start Football Sunday memories with, I think I will keep the Browns and pass on the hotdogs!

On Sundays (and Saturdays) we are usually gathered around the t. v. for most of the day so we need easy finger foods that can be easily brought out anytime of the day.  One of my favorites is salsa!  I LOVE spending Friday night (after the kids are in bed) with my husband making salsa!  Make it Friday and it is ready for Sunday!  Easy, healthy snack that can be pulled out anytime during game day!

Want something hot?  Try these Chipotle Turkey Meatballs!!

Chipotle Turkey Meatballs
• 1 lb organic ground turkey
 • 1 cup low-sodium tomato sauce
• 1 organic egg
 • 2 chipotle chiles in adobo sauce,
• ½ cup cooked brown basmati rice including 1 tbsp sauce
• 1 tsp sea salt
 • 1 garlic clove, minced
• ½ cup finely diced white onion
• 1 bay leaf
• 1 ½ cups low-sodium chicken broth
• 3 tbsp fresh cilantro 

1. In a large bowl, combine turkey, egg, rice, onion, and sea salt. Mix well and form
into 10-12 balls. Cover and place in refrigerator while you prepare the sauce.
2. In a blender or food processor, combine chicken broth, tomato sauce, chipotle chiles
and sauce, and garlic. Blend until mixture is smooth.
3. Pour sauce into a medium saucepan and add meatballs and bay leaf. Bring to a boil,
then reduce heat to low and simmer. Cover saucepan and cook meatballs in the
sauce, stirring occasionally to ensure coverage, until they’re cooked through, about 25
minutes. Sprinkle with fresh cilantro when ready to serve. 

Brian’s Tips
• You can use canned chipotle chiles in adobo sauce (check ingredients) or make
your own. Combine 12-15 dried chipotle chiles (stemmed and seeds removed),
with 3 cups water, ½ medium sweet onion (diced), 6 tbsp organic ketchup, ½ tsp
sea salt, 2 cloves garlic (diced), and 1/3 cup apple cider vinegar in a covered
saucepan. Bring to a boil, reduce heat and simmer for approximately 1 hour,
stirring occasional or until liquid reduces to about a cup.

Another favorite is Hummus. Check out The Health Edge Cookbook for four different Hummus recipes and many more easy, healthy appetizers perfect for Sunday gatherings!
What is your favorite Football Team and healthy Game Day snack??
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