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Great Lunch and Learn

Lemon Chicken

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish

  Prep time: 10 minutes

Cook time: 45 minutes

Marinating time: 1 hour

Yield: Serves 4-6

Recipe courtesy of Simply Recipes

Lemon Arugula with Parmigiana – Reggiano cheese

4 cups baby Arugula
1/3 cup raw, unsalted sunflower seeds
8 – 10 shavings of Parmigiano- Reggiano cheese
Juice from 1 lemon
6 TBSP olive oil
Salt and pepper to taste

  Combine arugula, sunflower seeds, cheese and lemon juice is a salad bowl. Drizzle with olive oil, toss, salt and pepper and serve

Serves 2

Recipe courtesy of Grain Brain by David Perlmutter, MD


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