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New Recipes


4 healthy recipes we’re going to try in 2017

Bree here, from Home Zone Furniture.

Did you make a resolution to eat better in the new year? You’re not alone!

The recipes we look forward to trying in our home this month are not only healthy, but delicious and easy to make, too. Your whole family will rave about these tasty dishes the next time you sit down at your dining table!

Caprese Quinoa Salad


  • 1 cup quinoa
  • 8 oz. diced mozzarella
  • 1 cup halved cherry tomatoes
  • 1/2 cup fresh basil leaves, sliced thin
  • 1 diced avocado
  • 2 Tbsp pine nuts
  • 1/4 cup balsamic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper


1. Cook quinoa in a large saucepan according to package directions, then set aside.

2. In a large bowl, combine quinoa, mozzarella, tomatoes, basil, avocado and pine nuts. Stir in olive oil and balsamic vinegar, then season with salt and pepper to taste.

3. Serve salad immediately.

Mediterranean Chicken


  • 2 Tbsp all-purpose flour
  • Pinch of cayenne
  • 2 Tbsp extra-virgin olive oil
  • 3 large chicken breast cutlets, pounded or thinly sliced
  • Juice of half a lemon, plus 4 slices of lemon
  • 2 large sliced garlic cloves
  • 1/3 cup sliced, pitted kalamata olives
  • 1/3 cup pitted green olives
  • 3 tbs chopped fresh Italian parsley
  • 1/2 tsp salt
  • 2 tsp butter
  • Fresh pepper


1. Combine flour and cayenne in a shallow bowl, and heat the olive oil in a skillet over medium heat.

2. Cover the chicken in the flour mixture and shake off any excess. Place the chicken in the hot skillet and cook 3 minutes or until golden.

3. Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tbs of parsley, and salt and pepper. Cook 8 to 10 minutes, and stir the mixture gently to avoid burning the garlic.

4. Add butter to the pan, and shake to combine the sauce.

5. Place the chicken breasts on a place, then pour the olive mixture on top. Garnish the dish with the remaining fresh parsley.

Pumpkin Soup


  • 6 cups chicken stock
  • 1 1/2 tsp salt
  • 4 cups pumpkin puree
  • 1 tsp chopped fresh parsley
  • 1 cups chopped onion
  • 1/2 tsp chopped fresh thyme
  • 1 clove minced garlic
  • 1/2 cups heavy whipping cream
  • 5 whole black peppercorns


1. In a large pot, bring stock, salt, pumpkin, onion, thyme, garlic and peppercorn to a boil, then reduce heat to low and simmer for 30 minutes uncovered.

2. Puree the soup one cup at a time in a food processor or blender.

3. Return the pureed soup to the pan and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes uncovered. Slowly stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Green Tea Coconut Ice Cream


  • 1 can full-fat coconut milk
  • 1 cup unsweetened vanilla almond milk
  • 2-3 Tbsp matcha green tea powder
  • 1/4 cup pitted medjool dates
  • 1/4 cup honey
  • 1/4 tsp xanthan gum


1. Place coconut milk, almond milk, matcha, dates and honey in a blender and blend until combined. Add xanthan gum and mix again. Add more green tea powder, dates or honey, depending on personal preferences.

2. Transfer to a mixing bowl and let chill for a few hours. Pour into a pre-chilled ice cream maker and operate according to instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, cover, freeze and stir or whisk every hour to aerate.

3. Once the mixture finishes churning, you can eat it soft-serve, or transfer it to a freezer-safe container and let it harden for 4-6 hours.

4. Set the ice cream out for 20-30 minutes before serving to allow it to soften. Serve alone or topped with cacao nibs or fruit compote. This ice cream is best when consumed fresh, but will keep in the freezer for a week or so.

Happy cooking!