Welcome to our Recipe Page! We love to share recipes that we either created or that we have tried and loved.
Pecan Chicken |
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| Contributor: | Jennifer Bonde |
| Category: | Gluten Free Recipes |
| Ingredients: | 1/4 cup of spicy brown mustard 1/4 cup of yellow mustard 2 TBSP of raw organic honey (optional) 1 cup of pecans 4 boneless skinless chicken breast |
| Directions: | Preheat oven to 350º Whisk together the mustards and honey Grind pecans in food processor and pulse till finely chopped. Taking one chicken breast at a time, roll the chicken in the mustard honey mixture and coat on both sides. Then roll in the chopped pecans and cover both sides. Place in a greased glass baking dish and add some sea salt. Bake 45 minutes. |
| Number Of Servings: | 4 |
| Preparation Time: | 10 |
Spaghetti Squash Pasta |
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| Contributor: | Jennifer Bonde |
| Category: | Gluten Free Recipes |
| Ingredients: | 1 spaghetti squash 1 lb ground turkey or chicken Organic Pasta sauce- with no added sugar mushrooms (optional) onions (optional) garlic |
| Directions: | Wash outside of the spaghetti squash and poke holes in it with a fork. Place on a cookie sheet and bake in the oven for about 45 minutes. Turn every 20 minutes. Cook ground turkey with onion and garlic. Add mushrooms. When cooked thru add pasta sauce. Simmer and wait until squash is cooked. When squash comes out of oven, cut in half and remove the seeds. Shred with a fork and add the sauce. Salt as needed. |
| Number Of Servings: | 3-4 |
| Preparation Time: | 10 minutes |
Panzanella Salad |
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| Contributor: | Sharen Howard
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| Category: | Soups, Salads and Sauces | |
| Ingredients: | 2/3 cup olive oil 1/3 cup Red Wine Vinegar 1/3 cup fresh lemon jui8ce 1/3 cup finely chopped Italian Parsley 1 tsp. sea salt 6 cups cubed Italian Bread, crusts removed, toasted in oven 6 large tomatoes, cut in wedges 4 ripe Roma tomatoes, cut in wedges 2 cups cherry & yellow par tomatoes 1 large red onion, cut in slices 1 cup ripe olives, drained ,pitted & chopped 1 cup loosely packed basil leaves 1 cup grated Parmesan cheese or pecorino |
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| Directions: |
In large salad bowl, whisk together olive oil, vinegar, lemon juice, parsley, and salt.
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Please check out Chef George's (The Vegetarian Guy) Cookbook in our BWC Store or Online at Amazon.com.
Here are just a few recipes of my own............
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Baked Chicken |
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Contributor: |
Jennifer Bonde
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Category: |
Quick and Easy |
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Ingredients: |
2-4 Free Range Organic Chicken
breasts (per person count) |
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Directions: |
Preheat oven to 375º. |
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Number Of Servings: |
Variable |
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Preparation Time: |
5-10 minutes |
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Gluten Free Peanut Butter Balls |
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| Contributor: | Jennifer Bonde |
| Category: | Desserts, Pies, Cakes and Cookies |
| Ingredients: | 16 oz organic crunchy Peanut Butter 1/2 container of Suzanne's Mellow Creme (rice) 1/2 cup honey 1/2 bag of Chocolate chips or Sunspire sundrops 1/4 to 1/2 cup of Coconut Flour |
| Directions: | Mix together all ingredients except coconut flour. Then slowly add coconut flour until mix is not sticky and you can roll it into a ball in your hand without it sticking. *Best if kept in refrigerator |
| Number Of Servings: | 12-18 balls |
| Preparation Time: | 5 minutes |
This recipe has been viewed 2 times since Saturday, August 20, 2011
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