Staying in Balance Acupuncture
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Staying in Balance Acupuncture

Yummy Healthy Food


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Want to learn how to cook & eat to achieve your health & weight goals?


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Moroccan Chicken with Carrots & Artichokes

11/25/2024

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Ingredients:
-2TBS extra virgin olive oil
-2 ½ bone-in chicken thighs or drumsticks
-1 tsp salt
-1/4 tsp pepper
-1lb carrots, either baby carrots or sliced
-1 medium yellow onion (1 ½ cups) diced
-5 cloves garlic, minced
-2 ½ tsp ground ginger
-2 tsp ground cumin
-1 tsp ground cinnamon
-1/2 tsp ground coriander
-1 cup green olives (River Valley Coop has green olives with garlic & lemon is their refrigerator section)
-1 can artichokes (cut in half)
-1 lemon sliced if not using RVC product
-2 TBS lemon juice
-2 cups low sodium chicken broth
-1 c whole wheat couscous
 
Steps:
1) Heat oil in Dutch Oven or large, deep skillet with tight fitting lid
2) Sprinkle chicken with salt & pepper on both sides & cook in a single layer until browned on both sides
3) This may take a few batches.
4) Removed browned chicken from pan & place on plate.
5) Add onions & carrots to pan, stir occasionally until veggies have started to soften, about 4 minutes.
6) Reduce heat to medium & add garlic, ginger, cumin, cinnamon & coriander. Stir for about 1 minute, making sure the spices don't brown
7) Return chicken to pan.
8) Add olives & artichokes.
9) Add chicken broth & lemon juice, stirring to scrape up any brown bits from bottom of pan.
10) Increase heat to high & bring to a boil.
11) Reduce heat to medium low & simmer for 20-30 minutes until chicken is fully cooked.
12) Add couscous making sure that it’s stirred into the broth.
13) Cover pot, turn heat off & let sit for 5-10 minutes.
14) Enjoy!
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Salmon, Asparagus and Couscous Dinner

5/18/2020

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This is actually three of the simplest recipes that have become by go-to meal when I don't have a lot of time, but want a dinner that will taste delish.  Substitute brown rice for couscous for a gluten-free meal.
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Ingredients:
-1 1/2 lb salmon
-2 TBS mustard
-1 TBS honey
-1 bunch of asparagus
-extra virgin olive oil
-1 TBS lemon juice
-1 c dry whole wheat couscous

Steps:
1) Prepare salmon
-Place salmon on a foil-covered baking dish skin-side down
-Rub with olive oil
-Season with salt and pepper
-Heat under broiler for 20 minutes

2) Prepare asparagus
-Rinse asparagus
-Break off and dispose of bottoms of spears
-Place in large rectangular pyrex baking dish 
-Pour about 1 1/2 TBS of olive oil and 1 TBS lemon juice over asparagus
-Season with salt and pepper
-Cook on high in microwave for 10 minutes

3) Prepare couscous
-Bring 1 1/4 c water to a boil
-Place 1 c dry whole wheat couscous in a bowl
- Pour boiling water over couscous and cover with a plate for at least 5 minutes

4) Finishing touches
-Mix together mustared and honey
-Brush on salmon 2 minutes before it is finished
-Place back under broiler for 2 minutes
-Fluff couscous
-Serve salmon, asparagus & couscous

​Enjoy!


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Spicy Eggplant, Red Pepper, Tomatoes and Couscous

5/13/2020

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​There is just enough heat in this recipe so that the spices linger in your mouth.
This takes 45 minutes to prepare start to finish and serves 4 people.

Ingredients:
-1 c of Israeli couscous
-1 eggplant
-1/2 pint cherry tomatoes
-1/2 red pepper
-olive oil for roasting and sauteing
-1/4 c chopped parsley
-2 TBS lemon juice
-2 cloves garlic
-1/4 tsp ground cumin
-1/4 tsp group coriander
-1/8 tsp cayenne

Steps:
1) Roast eggplant, tomatoes, red pepper
-Preheat oven to 400 degrees
- Put eggplant in the oven for 30 minutes
-Remove seeds from red pepper & chop into 1 inch pieces
-Place red pepper and tomatoes in baking dish
-Toss with olive oil & put in oven
-Check on tomatoes and pepper every 10 minutes; stirring to keep from burning
-Remove tomatoes and pepper when they are browned but not burnt
-Remove eggplant when until soft when poked
-Slice eggplant in half & let cool
 
2) While veggies are roasting, prepare couscous
-Boil 1 1/4 c water in a saucepan
-Add 1 c couscous and 1/2 tsp salt
-Lower heat & simmer 15-20 minutes until water is absorbed
 
3) Saute herbs, tomatoes & peppers
-Mince or grate garlic
-Spoon out inside of eggplant
-Chop by hand or in food processor
-Chop tomatoes & pepper in food processor
-Chop parsley
-Add about 2TBS to skillet and heat medium low
-Add garlic & let soften (not brown)
-Add tomatoes, peppers, cumin, coriander & cayenne to skillet
-Saute for about 10 minutes, stirring frequently
-Add eggplant, lemon juice, parsley, salt & pepper
-Remove from heat & mix with couscous
 
Enjoy!
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Israeli Couscous with Roasted Veggies, Tofu and Caramelized Tomato

4/23/2020

1 Comment

 
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This recipe was the inspiration for this blog.  It's my take on a dish created by James Beard Award winning chef, Alon Shaya, who's restaurant in New Orleans is one of the best I've ever eaten in.  I've added tofu and switched up some of the vegetables.  So yummy!

The recipe is a little complex and takes about 1 1/2 hours to prepare, but it's so worth it.  You can make each step separately and the roasted veggies and tofu are tasty on their own -- just add a sprinkle of lemon juice or vinegar.

Ingredients:
large pot of water
2 TBS salt
1 eggplant
1 red pepper
8 oz tofu (1/2 container)
1 onion
1/2 cup Israeli couscous
4 sprigs of fresh oregano or thyme
1 cup lightly packed parsley leaves
5 cloves of garlic sliced
1 cup tomato paste
1/2 cup assorted olives, black or green, pitted and halved
8 fresh basil leaves, torn

5 Steps:
1) Prep 
- preheat oven to 375 degrees
- bring pot of water w/ 1 TBS salt to a boil
-chop eggplant, pepper, onion and tofu into approximately 1/2 inch pieces & mix with 1/4 c olive oil and 1 TBS salt
-measure 1 c dry Israeli couscous
-slice garlic & chop herbs
-measure 1 c  tomato paste (~1 1/2 6 oz. cans)
-chop olives
- tear basil leaves
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2) Roast veggies
- spread out veggies and tofu on 2 rimmed baking sheets
-put in oven for about 15-25 minutes, stirring every 5 minutes until eggplant is tender and lightly browned

3) Cook couscous
-add couscous to boiling water & cook for about 6 minutes till chewy with a slight bit of texture
-drain and set aside

4) Saute herbs and tomato paste
-warm 1/4 c olive oil in a large skillet over medium heat
-saute herbs and garlic for ~1 minute till garlic is fragrant but doesn't burn
-stir in tomato paste and continue stirring to break it up for 10-15 minutes

5) Combine everything and eat!!
Mix together roasted veggies, couscous, caramelized tomato paste, 1/4-1/2 c water, olives & basil

​If you like this recipe and would like to sign up to receive an email with my weekly YUMMY HEALTHY FOOD blog, click here.


1 Comment

    Author

    I love to cook, eat and entertain.  Here are some of my favorite recipes.

    Bon Appetit!

    ​To get started eating healthy, read Update Your Kitchen for Optimum Health​.

    Take a look at my Pantry List to keep your kitchen well-stocked.

    Food Charts
    sugar_in_foods_chart.docx
    File Size: 18 kb
    File Type: docx
    Download File

    fiber_in_foods--new.docx
    File Size: 15 kb
    File Type: docx
    Download File

    protein_in_foods.docx
    File Size: 19 kb
    File Type: docx
    Download File

    Recipes

    Breakfast
    • ​​Miracle Breakfast
    • Fitness Bread with 4 Toppings
    • Healthy Homemade Granola

    Soup
    • Carrot Ginger Soup
    • Cauliflower & Almond Soup
    • ​Chicken Soup
    • Coconut Curry Soup
    • Sausage and Kale Soup with Farro 
    • Simplest Tomato Soup
    • Zucchini and Pumpkin Seed Soup​

    Salad
    • Cucumber & Peanut Salad
    • ​Moroccan Carrot Salad
    • Summer Composed Vegetable Salad with Silken Tofu Aioli
    • ​Greens and Poached Eggs
    • Kale Salad with Roasted Beets and Squash
    • Summer in a Bowl

    Veggies
    • Roasted Corn
    • ​Couscous with Sauted Onion, Spinach & Pepper
    • Roasted Cauliflower
    • ​Quinoa Tabouli​​
    • ​Spicy Eggplant, Red Pepper, Tomatoes and Couscous ​
    • Stuffed Eggplant
    • Sweet Potatoes with Tahini Butter Sauce

    Main Course

    Vegan
    • Barbecued Tempeh
    • Israeli Couscous with Roasted Veggies, Tofu & Caramelized Tomato
    • Mushroom-Tofu-Pecan Stuffed Squash​
    • ​Tofu, Broccoli and Penne with Capers, Olives and Sun-Dried Tomatoes

    Fish
    • Fish Cakes with Capers and Quinoa Tabouli 
    • Haddock with Roasted Tomatoes & Potatoes​
    • Salmon Poached in Basil-Tomato Sauce
    • Simplest dinner --Salmon, Asparagus, Couscous
    • ​​Zucchini, Peppers, Sardines & Anchovies

    ​Poultry
    • Chicken with Peaches, Red Onion & Basil
    • Chinese Chicken & Veggie Wraps
    • ​Mexican Rice with Chopped Salad
    • Moroccan Chicken with Carrots & Artichokes
    • Roasted Chicken and Summer Vegetables
    • Spicy Grilled Chicken
    • Bonnie's Fried Rice​​
    • ​Sesame-Ginger Chicken Meatballs with Brown Rice & Steamed Broccoli​
    • Chicken Meatballs with Penne & Tomato Sauce​
    • ​Turkish Stuffed Eggplant
    ​
    ​Beef
    • Chinese Beef & Asparagus Salad with Brown Rice

    Beverages
    • Ginger Lemon Tea ​

    Categories

    All
    Almonds
    Asparagus
    Beef
    Beets
    Breakfast
    Broccoli
    Brocolli
    Capers
    Carrots
    Cauliflower
    Chicken
    Chicken Sausage
    Chinese
    Chopped Salad
    Chopped Turkey
    Coconut Milk
    Corn
    Couscous
    Cucumber
    Eggplant
    Eggs
    Farro
    Fish
    Flaxseed
    Fruit
    Ginger
    Greens
    Kale
    Lamb
    Lemon
    Mexican
    Mushrooms
    Oatmeal
    Olives
    Parsley
    Pasta
    Peaches
    Peanut
    Pecans
    Penne
    Poetry
    Pumpkin Seeds
    Quinoa
    Red Pepper
    Rice
    Salad
    Salmon
    Soup
    Spinach
    Squash
    Sun-dried Tomatoes
    Tempeh
    Tofu
    Tomatoes
    Tomato Sauce
    Veggies
    Walnuts
    Zucchini

Serving Easthampton, northampton, Holyoke, Springfield, Chicopee, Westfield and Western Massachusetts
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Hours are Tuesday-Thursday, 11am-7pm


247 Northampton Street, #27
​Easthampton, MA 01027
​781-718-6325

​Get directions


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  • Home
    • Bio
  • Services
    • Conditions Treated >
      • Back Pain
      • Chronic Fatigue Syndrome & Fibromyalgia
      • Colds, Flus & Viruses
      • Depression, Anxiety, Stress
      • Insomnia
      • Multiple Sclerosis
      • Neck & Shoulder Pain
      • Preventative Care
      • Sciatica
      • Side Effects of Chemo and Radiation
      • Sports Injury
    • Craniosacral Therapy
    • Japanese Acupuncture
    • Yummy Healthy Food Nutritional Counseling
  • Testimonials
    • Google Reviews
  • Appointments
    • Free Consultation
    • Initial Visit
    • Contact
    • Forms
    • Directions
  • Blog
    • Yummy Healthy Food
  • Gift Cards