Category: Grains

Health Kitchen's Favorite Oatmeal Recipe

3/29/2017

Servings: 1

Ingredients:
1/2 cup dry whole rolled oats
1 cup water
1/4 cup rasins
1/2 teaspoon cinnamon
1/2-1 cup milk or non-dairy milk
Sliced banana/berries

Directions:
1. In a medium pot boil water
2. Place oats, cinnamon and raisins in water and reduce heat to simmer
3. Simmer oats until water has absorbed
4. Remove from heat and place in bowl
place sliced fruit on top and pour milk over oats and serve.

This is a go to recipe for our family. Oatmeal in the morning is a great way to start the day and will help you stay satiated for a lot longer than boxed cereal or other breakfast options. It can also be made the day before and heated up if time in the morning is limited. You can also add various nuts and seeds on the top for extra flavor and some healthy fats (walnuts, almonds, chia seeds, flax, flax meal, etc).

Many of my clients skip out on breakfast, but this meal is one of the most important meals for the day. It sets you up for a busy day and helps to curb late night, impulsive eating.

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Mexican Black Rice

2/25/2014

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Black rice is a nutty, hearty, and wholesome grain that is full of Vitamin E and jam-packed with the same type of antioxidants that blueberries and blackberries have. It is also packed full of fiber and plant based protein.

This black rice recipe brings a little kick to dinner and pairs well with black beans or backed chicken and a side of veggies.

This recipe makes 6 servings and is a great recipe to use for left overs. I even like it for breakfast with an egg or some steamed veggies.

I hope you enjoy!

Mimi Johnson | Founder of HealthKitchen

Ingredients:
8 ounces of canned or fresh tomatoes.
3/4 medium white onion, chopped
1 1/2 cups black rice
3 tablespoons olive oil
2 cloves of fresh garlic, minced
1 tablespoon chili pepper or 1 small jalapeno pepper, seeded and minced
1 1/2 cups veggie or chicken broth
3/4 tablespoon tomato paste (not needed if you are using canned tomatoes)
salt to taste
1/3 cup fresh cilantro, chopped

Serves 6 people
45-55 minutes

Tools:
Cutting board
Knife
Blender
Measuring cup
Large oven safe straight sided pan or Dutch oven with lid
Strainer

Directions:

Preheat oven to 350 degrees
Blend tomatoes and onions in blender until pureed.
Measure 2 cups of tomato/onion puree and set aside
Place rice in strainer and rinse black rice throughly, removing any excess starch
Over medium-high heat, heat olive oil in pan
Once pan is hot place rice into pan and coat rice with oil
Stir rice in pan for 6 minutes
Reduce heat to medium
Add garlic and chili or jalapeno pepper to pan and stir for 1 minute
Add broth and tomato/onion puree and turn heat up to high
Bring rice to a boil and place lid on top
Turn burner off and transfer pan to oven
Bake in oven for 30-35 minutes
Stir every 15 minutes or so
Bake until black rice is cooked through
Remove from oven and serve 1/2 cup per person
Sprinkle chopped cilantro on top
Enjoy :-)

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Healthy Cranberry Almond Scones

12/27/2013

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Good morning friends and family of HealthKitchen! Its Friday and a great day to grab the ingredients for these healthy whole grain, low sugar scones. We have created a recipe that has a gluten and dairy free option. If you don't think you'll be able to eat all 12 servings, freeze a few of them for another day. HealthKitchen hopes that you had a healthy holiday season.

Yours in Health,

Mimi Johnson | Founder of HealthKitchen

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Fall Mushroom Pea Risotto

11/8/2013

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Risotto is a delicious comfort food and is usually made with lots of cream and butter. HealthKitchen has created a risotto recipe that tastes just as good, but cuts out all the unnecessary extras. We hope you have a chance to try this recipe.

TIP: Learn how to make your own vegetable stock...

Ingredients:
2 tablespoons olive oil
1 cup arborio rice
3-4 cups vegetable broth
1/2 medium yellow chopped onion
1 cup frozen or fresh peas
2 cups sliced button mushrooms
1/2 teaspoon dried sage
1 clove of minced garlic
1/4 cup Parmesan cheese (optional)
salt to taste

Tools:
medium pot
wooden spoon
cutting board
knife
small pan
small pot

Directions:

In a small pot bring vegetable stock to a boil, then turn down to a simmer
Over medium heat place olive oil and onions in medium pot and sauté until soft
Mix rice and onions together for 1 minute
Add 1 cup of the hot vegetable stock and continuously stir as the liquid evaporates
Once the vegetable stock has evaporated, add peas and slowly add a small amount of stock and stir
Repeat this process of adding stock and then allowing it to evaporate until the rice has cooked through, about 20-25 minutes
The rice should become thick over time and more difficult to stir
As you are cooking the risotto place olive oil and garlic in a small pan and sauté
Add mushrooms, sage, and salt in pan and sauté mushrooms until browned
Once the rice is cooked fold parmesan cheese (optional) into rice before serving
Place 1/3-1/2 cup of risotto on each plate and serve a generous amount of mushrooms on top
Enjoy!!!

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Health Kitchen's Favorite Oatmeal Recipe

Mexican Black Rice

Healthy Cranberry Almond Scones

Fall Mushroom Pea Risotto

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