Jen RizzaWhole Foods Recipes - Getting Started
From my article on January 23, I shared a few meal suggestions to explore eating whole foods. When we eat foods from the earth, we are giving our bodies natural nourishment, full of macro- and micro-nutrients, all of which contribute to the complex functions of life within us. At the end of the article, you will find the breakdown of all the health benefits for each food featured here.
I hope you’ll play with whole food cooking on your own! Your body and health will thank you!! To get started, here are some of the recipes for the meals I shared previously.
DELECTABLE BREAKFAST – makes 1 serving – 10-minute recipe
Ingredients:
1-2 free range hen eggs 3/4 tsp extra virgin olive oil (EVOO) Salt/pepper to taste Pinch of dried or freshly chopped organic parsley 1 cup rinsed and torn organic spring greens or red leaf lettuce 1/2 tbsp Bragg’s Organic apple cider vinaigrette
1/2 cup rinsed organic blueberries 1 rinsed organic pear
Hardware:
8-inch small sauté pan (ceramic non-stick preferred) Soft spatula Cutting board Paring knife
Preparation:
1. Add 3/4 tsp EVOO to small sauté pan and heat pan over medium-high heat. When the oil breaks into smaller droplets, it is hot! 2. Crack egg(s) into sauté pan. Sprinkle with salt & pepper to your preferred taste (minimal salt is best). Allow to cook until egg whites are opaque. 3. Flip eggs using soft spatula and then sprinkle on parsley. Allow egg(s) to cook until desired yolk doneness (approx. 15 secs for over-easy, 30 secs for over-medium, 45-60 secs for over-well). 4. While the egg(s) cook, place rinsed and torn greens at center of the plate. Cut up rinsed pear as desired and place around the greens. Sprinkle in rinsed blueberries with the pear. 5. After flipping eggs, drizzle 1/2 tbsp Bragg’s organic apple cider vinaigrette over greens. 6. When egg(s) ready, use soft spatula and lift egg(s) onto bed of greens.
Enjoy this delicious, flavorful and healthy breakfast! You’ll love this filling start to your day!
SIMPLY DELISH LUNCH or DINNER – makes 2-3 servings – 30-minute recipe
Ingredients:
1 lb free-range organic chicken breast(s) 3 tbsp extra virgin olive oil (EVOO) Salt/pepper to taste 2 tbsp organic granulated garlic 1 cup organic brown basmati rice (to be prepared in rice cooker) OR 1 packet of Good & Gather Organic Brown Basmati quick cook rice 8-10 oz fresh organic spinach 3 cloves of fresh organic garlic, peeled and crushed or diced 1 organic lemon, cut in half, seeds removed
Hardware:
Cutting board Chef’s knife Paring knife 2 x 12–14-inch large sauté pan (ceramic non-stick preferred) need one lid 2 x medium tongs Rice cooker (or use Good & Gather Organic Basmati quick cook rice) Garlic press (or dice garlic using paring knife)