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This Week's Healthy Recipes

Something for everyday right now

IMMUNE BOOSTING CINNAMON THYME TEA {NATURAL REMEDY}

https://www.recipestonourish.com/cinnamon-thyme-tea/

yield: 4 cups

prep time: 5 minutes

inactive time: 15 minutes

total time: 20 minutes

This home remedy is known for helping support the immune system and soothe irritated throats.

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INGREDIENTS

4 teaspoons cinnamon chips, or a couple of cinnamon sticks

4 teaspoons dried thyme

4 cups filtered water

Sweetener of choice

INSTRUCTIONS

Add water to saucepan, cover and bring to a boil.

Remove pan from heat/stovetop, add herbs, COVER and steep for 15 minutes.

Strain tea into quart-size Mason jar (for storage).

Serve hot and sweeten with a small amount of honey or sweetener of choice.

Store extra tea in the refrigerator for up to a week.

Dosage: Drink 2-3 cups daily to support the immune system. Continue drinking for a few days to a week after illness.

Praying everyone stays well throughout this troubling time.

Meal #1

Side #1

Julienned-Carrot and Kale Salad

https://www.marthastewart.com/1521107/julienned-carrot-and-kale-salad

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Prep:

15 mins

Total:

15 mins

Servings:

4

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Ingredients

1 pound carrots, peeled and thinly julienned

2 cups thinly sliced kale (2 ounces)

2 tablespoons fresh lemon juice

1 teaspoon honey

1 1/2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons hempseeds (optional)

Directions

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

Side #2

Herbed Applesauce

https://www.nutmegnanny.com/herbed-applesauce/

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

yield: ABOUT 2 CUPS

prep time: 20 minutes

cook time: 45 minutes

total time: 65 minutes

2 pounds apples, peeled, cored and chopped 1/3 cup apple cider (more as needed) -Can substitute apple juice or water if necessary 2-4 tablespoons dark brown sugar 2 sprigs fresh thyme 1 (4 inch) piece fresh rosemary

DIRECTIONS:

In a large saucepan set over medium heat add apples, cider, 2 tablespoons dark brown sugar, thyme and rosemary.

Cook until the apples soften and all of their juice is released, about 35 minutes. As your cooking down your apples if the pan gets dry simply add more apple cider. Remove the rosemary and thyme.

If you want a chunkier applesauce simply smash them in the pan using a potato masher. If you want a smoother consistency remove the hot apples to a food processor or blender (I used my Vitamix)

If you pureed your apples add them back to the saucepan and simmer gently until you reach your desired consistency. Taste for sweetness and add more brown sugar if needed.

Eat plain or serve with savory dishes.

Main Dish

Zucchini, Carrot and Potato Pancakes

https://www.foodnetwork.com/recipes/zucchini-carrot-and-potato-pancakes-recipe-1951206

Total: 32 min

Prep: 12 min

Cook: 20 min

Ingredients

1 large zucchini

2 large russet potatoes, (10 to 11 ounces each)

2 carrots

1 medium onion, minced

2 cloves garlic, minced

2 eggs

4 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 teaspoons cumin

Salt and pepper

Canola oil, for frying

Directions

With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven.

Dessert

Golden Pear and Thyme Cake

http://mycookinggallery.blogspot.com/2010/08/golden-pear-and-thyme-cake.html

Golden delicious pear and thyme. Both have a nice light fragrant. This is the third pear recipe this month! I bought these from the market, I guess that they must be in season now, as I seldom see this variety. It is very sweet and delicious. The pairing of this pear with thymes is wonderful. The cake turns out to be very moist and soft. This recipe calls for 1 tablespoon of thyme leaves, but I think that adding a little bit more, maybe half a tablespoon more, would give a slightly more stronger fragrance of the thymes, which I find that the original amount is not enough in terms of flavour and smell, as thymes has a lighter fragrant and taste unlike other herbs which can be very strong.

Overall, this is a really nice cake to bake, it is so soft and moist. If you have some extra pears around, and some thyme in your garden, try making this lovely cake, it is great with a cup of hot tea.

Makes 15 Preparation time : 1 hour and 20 minutes You will need a lightly buttered, deep roasting pan or cake tin measuring 20 x 30 cm/8 x 12 inches 280 gm/10 oz butter 280 gm/10 oz caster sugar 4 firm, but ripe pears, peeled, cored and diced 4 eggs 250 gm/9 oz self-rising flour, sifted ( see note) 1 tablespoon thyme leaves 1 tablespoon caster sugar, for sprinkling Set the oven to180C/350F/gas mark 4. Heat 30 gm/1 oz of butter and 30 gm/1 oz of the sugar together in a pan, until the sugar has dissolved. Add the diced pear and cook for about 5 minutes, until the pear is golden and caramelized. Leave to cool slightly. Cream the remaining butter and sugar together until light and fluffy. Add the eggs, a little at a time, stirring in between each addition, until the mixture is smooth, and all the eggs are incorporated. Add the flour, and then stir in the cooled pears with any buttery juices, and the thyme. Spoon the mixture into the prepared tin and bake for 40 minutes, or until the cake is golden and springy. Allow the cake to cool in the tin, scatter with the extra caster sugar, and then cut into squares. Store in an airtight container

*** NOTE

1 CUP SELF-RISING FLOUR SUBSTITUTE

1 cup (4.25 oz, 119 gr) all-purpose flour (plain flour)

1 1/2 tsp (0.3 oz, 7.5 gr) baking powder

1/4 tsp (0.05 oz, 1 gr) salt

Meal #2

Side

Glazed carrots with orange and thyme

https://recipes.sainsburys.co.uk/recipes/sides/glazed-carrots-with-orange-and-thyme

Kate Titford's glazed carrots with orange and thyme from Sainsbury's magazine will liven up your Sunday roast or Christmas dinner

READY IN30 minutes

COOKING TIME10 minutes

PREP TIME20 minutes

Ingredients

1.5 kg carrots, peeled and sliced on the diagonal

zest and juice of 1 large orange

25 g caster sugar

50 g butter

6 sprigs lemon thyme

Method

Put the carrots in a large pan of boiling salted water and cook until almost tender. Mix the orange zest and juice, sugar and butter together in a bowl with some seasoning.

Drain the carrots and return them to the pan. Add the orange butter to the carrots, along with the lemon thyme. Stir over a low heat until the carrots are glazed and heated through.

Side

Romaine Salad with Parmesan Vinaigrette

https://www.foodnetwork.com/recipes/melissa-darabian/romaine-salad-with-parmesan-vinaigrette-recipe-2109330

Total: 5 min

Prep: 5 min

Yield: 4 servings

Ingredients

3 tablespoons grated Parmesan

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 hearts romaine lettuce, chopped

Directions

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

Main Dish

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

https://www.food.com/recipe/pasta-primavera-with-kale-zucchini-and-carrots-514199

READY IN: 1hr

SERVES: 4-6

INGREDIENTS

1⁄2 cup shredded carrot

1 cup finely chopped kale

2 -3 garlic cloves, minced

1⁄2 cup chopped onion

4 cups crushed tomatoes

2 tablespoons extra virgin olive oil

1⁄2 – 1 teaspoon crushed red pepper flakes, to taste

1⁄2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)

1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)

1 cup breadcrumbs, mixed with

1⁄4 cup grated parmesan cheese

1⁄4 cup cream

1⁄2 cup grated parmesan cheese

salt

1 (16 ounce) package linguine, of choice (I use a quinoa blend)

DIRECTIONS

Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.

In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.

Add crushed tomatoes, then carrots and kale.

Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.

Start on the zucchini. Preheat oven to 350 degrees.

Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.

Add fresh herbs to red sauce, and let it cook for another 15 minutes.

Finish primavera sauce with cream and add salt to taste.

Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesan cheese and enjoy!

Dessert

Mashed Potato Truffles

https://www.dessertfortwo.com/mashed-potato-truffles/

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Makes 1 dozen.

PREP TIME5 minutes

COOK TIME5 minutes

TOTAL TIME10 minutes

Ingredients

1/2 cup cold mashed potatoes*

1 cup dark chocolate chips

1/2 teaspoon vanilla

1/2 cup of topping for rolling (cocoa powder, coconut flakes, powdered sugar or finely chopped nuts)

Instructions

In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in a double boiler. Melt slowly and stir often. When they have melted entirely, stir in the mashed potatoes. Add the vanilla. Stir, stir, stir. And stir til you can't stir no more.

Place the mixture in the fridge to firm up for 30 minutes.

Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks and roll between the palms of your hands. Roll in desired topping, then place on a baking sheet and refrigerate until firm.

They will keep in the fridge for 1 week.

Notes

*I do not recommend using leftover mashed potatoes that contain garlic, herbs, sour cream or excessive spices. I used Russet potatoes that I peeled, boiled, and mashed with a splash of cream, milk, butter and salt.

Meal #3

Side

Orange Broccoli Smoothie

https://www.kroger.com/r/orange-broccoli-smoothie-recipe/171390

Thanks to the fiber, vitamins, and minerals in each of these ingredients, this smoothie is tasty and hearty enough to replace any meal.

1 Cup Chopped Romaine

1 Cup chopped Broccoli

1 medium Zucchini, chopped

2 medium oranges, peeled and seeded

2 cups purified Water

Place romaine, broccoli, zucchini, oranges, and 1 cup water in a blender and blend until thoroughly combined.

Add remaining water while blending until desired texture is achieved. Serves 2.

Side

Sautéed Romaine Lettuce

https://www.marthastewart.com/892732/sauteed-romaine-lettuce

Prep:

20 mins

Total:

20 mins

Servings:

8

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Ingredients

3 tablespoons extra-virgin olive oil

1 garlic clove, smashed and peeled

1 small celery stalk, chopped

Pinch of red-pepper flakes

2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups

Coarse salt and freshly ground pepper

Directions

Step 1

Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; sauté until celery is softened and golden, about 5 minutes.

Step 2

Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Main Course

Apple Potato Bake

https://www.cookforyourlife.org/recipes/apple-potato-bake/

My English Grandma taught my Mum to make a dish for my Dad called Lancashire Hotpot, a dish consisting of meat, usually lamb, covered by alternating layers of thinly sliced potatoes and onions and baked with stock. It was a family favorite. When I left home to go to school, I developed my own version made with layers of sliced apple, onion, and potato.

Ingredients:

3 tablespoons olive oil, plus more for greasing

3 medium yellow onions, sliced into ¼-inch slices

Salt and pepper, to taste

1 tablespoon chopped fresh rosemary

2 tablespoons cider vinegar

1½ pounds potatoes, sliced into ¼-inch rounds

1½ pounds tart apples ,peeled, cored and cut into ¼-inch slices

2 tablespoons unsalted butter, cut into small cubes

Preparation

1. Preheat the oven to 400. Lightly grease a 13 x 9 x 2-inch baking pan with a lid. If you do not have a lid, use aluminum foil lined with parchment paper to create a lid. Set aside.

2. Heat the olive oil in the wide skillet over medium heat. Add the onions and sauté until translucent, about 5 to 7 minutes. Sprinkle with salt and pepper, then stir in the rosemary and cider vinegar. Raise the heat to medium-high and cook, stirring occasionally until the onions begin to brown, about 7 to 10 minutes. Be careful not to let the onions burn. Let onions cool slightly.

3. In a bowl, toss the sliced potatoes and apples with the onion mixture, sprinkle with some salt and pepper.

4. Lay the potatoes and apples evenly in the prepared baking pan. Dot with butter, cover, then bake for 25 minutes or until the potatoes are tender. Uncover, then continue to bake for 10 minutes or until well browned on top. Serve.

Dessert – PURE INDULGENCE

CHOCOLATE ORANGE CUPCAKES

https://realhousemoms.com/chocolate-orange-cupcakes/

Prep Time:15 minutes

Cook Time:22 minutes

Total Time:37 minutes

Servings: 15 -16

Calories: 291kcal

Author: Allison Miller

Sometimes you need to indulge a little

Ingredients

1/2 cup cocoa powder

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1/4 cup oil

1 egg

2 tsp vanilla

1/2 cup hot coffee

1 Tablespoon orange zest

Frosting:

2 sticks butter softened

Juice from 1 orange

5-6 cups powdered sugar

Orange food coloring if desired

Instructions

Preheat oven to 350.

Prepare a 12 cup cupcake pan with liners.

In a mixing bowl, combine your cocoa powder, flour, sugar, baking powder, baking soda and salt, set aside.

In another bowl mix together your milk, oil, egg, and vanilla.

Slow beat your wet ingredients into your dry ingredients until combined.

Add in your hot coffee and continue mixing until incorporated.

Fold in your orange zest.

Fill your cupcake liners about halfway full with batter and bake for about 18-22 minutes or until toothpick comes out clean and center springs back when touched.

Remove from oven to cool, repeat with remaining batter.

Meanwhile to make frosting beat your butter until fluffy, about 3 minutes.

Add in your orange juice and continue to beat until smooth.

cup at a time add in your powdered sugar until you reach your desired consistency.

Mix in your food coloring as desired.

Once cupcakes are cool pipe your frosting on top of cupcakes.

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