1786 Bath Road, Kingston ON, CA
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Hearty Chicken Stew with Butternut Squash & Quinoa

  • October 29, 2013
  • by Staff
  • Dinner

Gluten free • Serves 6

  • 1 1/2 lb Chicken thighs, boneless skinless
  • 1 1/2 lb Butternut squash
  • 1/4 cup Flat-leaf parsley, fresh
  • 4 cloves Garlic
  • 1 1/2 tsp Oregano, dried
  • 1 can Tomatoes, petite
  • 1 Yellow onion, medium
  • 3 1/2 cups Chicken broth
  • 3 1/2 cups Chicken broth
  • 1 Black pepper, Freshly ground
  • 1/2 tsp Kosher salt
  • 1 tbsp Olive oil

  • Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  • Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  • In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  • Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  • Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  • Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  • To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  • Stir in reserved chicken broth and quinoa (I use this organic quinoa). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  • Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.

Apple Chips

  • October 15, 2013
  • by Staff
  • Snack

Left over apples from apple picking this year? Make these delicious chips out of them. Healthy and yummy!

  • 2-3 of your favourite apples
  • 3 tbsp. granulated sugar
  • 2 tbsp. cinnamon

  • Preheat oven to 200 degrees F
  • Slice each of the apple into very thin slices (The thinner, the crunchier)
  • Line two baking sheets with silicone baking mats or parchment paper, then lay the apple slices out evenly making a single layer
  • Sprinkle each apple slice with the sugar and cinnamon
  • Bake in oven for 1 hour; turn apple slices over and allow to bake for 1 more hour and 30 minutes
  • Shut the oven off and let chips cool for another hour to crisp
  • Serve warm or store in an airtight container

Honey Mustard Chicken

  • January 12, 2012
  • by Staff
  • Chicken

The sweet and spicy marinade makes this chicken a sure hit. Serves 4.

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon ground paprika
  • 1 teaspoon ground paprika
  • 1/2 teaspoon curry powder
  • 3 tablespoons Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apricot jam

  • Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
  • In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
  • Bake in oven for 30 minutes, basting frequently.

Green Bean Casserole

A savory casserole with a crispy cheddar cheese topping. Serves 10.

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup onion (chopped)
  • 1 cup sour cream
  • 45 ounces canned green beans (drained)
  • 2 cups Cheddar cheese (shredded)
  • 1/2 cup butter cracker crumbs
  • 1 tablespoon butter (melted)

  • Heat oven to 350 F (175 C).
  • In a large pan over medium heat, melt two tablespoons of butter.
  • Add in the flour and stir until smooth, let cook for 1 minute.
  • Then, add in the salt, white sugar, diced onion and the sour cream; stir to combine.
  • Mix in the green beans to coat in flour mixture.
  • Pour into casserole dish and sprinkle cheddar on top.
  • Combine the crumbs and melted butter in a bowl, add over cheese.
  • Bake in the oven for half an hour or until golden brown.

Coconut Lemon Bars

A fresh a sweet dessert perfect for any occasion. Serves 24.

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup butter (chilled)
  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened, flaked coconut

  • Mix together the flour and powdered sugar, cut in cold butter until coarse crumbs form.
  • Grease a 9 x 13 baking dish and press into bottom to form a crust.
  • Bake at 350 F for about fifteen minutes.
  • In another bowl, beat together the eggs, juice, white sugar and baking powder until smooth.
  • Pour into dish on top of prebaked crust, sprinkling coconut on top.
  • Bake for an additional twenty minutes or until golden.
  • Let cool then cut into squares.