Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Chicken and Broccoli Stir-Fry

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice




  In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Recipe courtesy of Food Network





American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper



  In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Copyright 2001 Television Food Network, G.P. All rights reserved.





Recent Posts


Tags

roasted Roasted Brussels Sprouts green beans Fruit Smoothie Arugula tomato paste chicken salad tomato juice chia seeds Glaze Bartlett pears brussel sprouts olive oil greek yogurt parsley ham yogurt rosemary Almonds Zucchini Parmesan Crisps apple sunflower seeds horseradish lemon peppers gluten free pumpkin puree cashews bell pepper butter quinoa black bean quesadillas Honey Chipotle vanilla bean Kiwi Squash bacon dr axe Chicken summer gorgonzola ACV mayo cheese tahini sugar Carrot hoisin sauce apricots grapes Italian seasonings Guacamole medjool dates onion Lemon juice Giada's Herbed Quinoa cambozola pomegranate roasted veggies Chicken and Broccoli Stir-Fry raisins chard leaves avocados hummus honey sweet potatoes eggplant roasted beets pastry cream eggs cranberries pie crust vegetables white beans walnuts Gruyère cheese MACA pear Organic 3-Bean & Vegetable Soup spinach garlic soup pomegranate molasses Salsa Cinnamon red wine vinegar coconut casserole Salmon cloves Wraps almond milk banana Southwestern Salsa salad cashew hash browns pistachios beets zucchini pasta pecans pumpkin clove kalamata olives tomatoes cucumbers Broccoli potato croutons almond butter carrots chili cucumber Reggiano Cheese Shallot peaches macaroni salad Ginger protein powder Roast Chicken croissants oregano apple cider vinegar berries roasted carrots Beet-and-Apple Salad curry powder chicken broth bell peppers thyme lime garbanzo beans goat cheese dressing cumin sandwiches cauliflower crust white wine vinegar Gazpacho stir-fry gnocchi


Archive