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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Schedule a Free Online Consultation

Turkish Stuffed Eggplant

12/29/2024

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Ingredients:
-4 shallots or 1 onion, chopped
-1/4 c extra-virgin olive oil
-1 red pepper, chopped
-3-4 cloves of garlic, minced
-1 lb lean ground turkey, chicken or lamb
-2 cooked brown rice (1 cup raw); you can use rice in a bag & cook in microwave
-2 cups canned tomatoes; pureed in mini food processor
-1/2 - 1 tsp red chili flakes (depends on how spicy you like food)
-1/2 tsp cinnamon
-1 TBS dried mint
-1 TBS ground cumin
-1 tsp salt, pepper to taste
-3 large eggplants
-1/4c flat leaf parsley, minced
-1/3 c parmesan cheese (optional)

Steps:

Roast Eggplant
1) Preheat oven to 350 degrees
2) Wash eggplants & cut in half lengthwise
3) Score surface in crisscross pattern no more than 1/2 inch deep
4) Lightly oil roasting pan, place eggplant in side & lightly brush with olive oil
5) Bake for 45 minutes until flesh is soft when you press into it

While eggplant is roasting prepare stuffing
1) Prep all remaining ingredients
2) Saute shallots or onion over medium low heat in 2 TBS olive oil until it starts to soften (about 5 minutes)
3) Add red pepper & cook for another 10-15 minutes until soft but not brown
4) Add garlic & stir for a few minutes
5) Remove vegatables from skillet
6) Raise heat to medium high & add meat
7) Cook until browned 
8) Return veggies to pot & add 
8) Remove excess oil from skillet
9)Return onion/pepper/garlic to skillet
10) Add pureed tomatoes and all the seasonings
11) Mix well until sauce has thickened
12) Remove skillet from heat & mix in rice & parsley

Make stuffed eggplants
1) Remove eggplants from oven & with a fork push down flesh
2) Pile stuffing on top of flesh
3) Raise oven temperature to 450 degrees
4) Add 1/2 inch of boiling water to roasting pan
5) If using cheese, sprinkle a little over each eggplant
6) Bake for 15-20 minutes until tops are brown

Enjoy!!

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Moroccan Eggplant & Pepper Dip

8/13/2024

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This is great as a dip.  It also can be using if you're baking white fish -- just spoon on top.

Ingredients:
-2-3TBS olive oil
-1 medium onion
-3 Japanese eggplants or 1 Italian eggplant
-3 peppers (red, green or hot peppers)
-2 large tomatoes
-2 cloves garlic

Steps:
1) Heat olive oil to medium in cast iron skillet or large frying pan

2) Add onions & saute for 5-10 minutes stirring occasionally until they soften

3) Add eggplants & continue cooking until they are lightly browned

4) Add peppers & saute another 5 minutes

5) Add garlic & saute another 2-3 minutes stirring constantly

6) Be sure to cook long enough so that all the veggies soften into a jam like consistency.

7) Serve with pita or rice cakes.

​8) Enjoy!
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Spicy Eggplant, Red Pepper, Tomatoes and Couscous

5/13/2020

0 Comments

 
Picture
​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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Roasted Chicken and Summer Vegetables

5/11/2020

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A  good roast chicken makes almost anything possible.  It's great for company or a comfort food meal at home.  This is one of my favorite recipes. It's a whole meal in one roasting pan.

This takes about 20 minutes of prep time, requires 1 1/2 - 2 hours in the oven and serves 4 people.

Ingredients:
-whole chicken
- 2/3 c extra virgin olive oil
-1 lemon
-few sprigs of fresh rosemary, thyme or oregano
-8 garlic cloves, unpeeled
-1 lb small, new potatoes
-1 eggplant
-1 red pepper

Steps:
1) Prepare chicken
-Preheat the oven to 400 degrees
-Rub chicken all over with olive oil
-Place 1/2 of the lemon & 1-2 sprig of herbs inside the cavity of the chicken
-Please bird breast side down in large roasting pan
-Roast for about 30 minutes

2) Prepare vegetables
-Chop eggplant into 1 inch pieces
-Remove seeds from red pepper & cut into 1 inch pieces
-If potatoes are on the larger side, cut into quarters
 
3) Add potatoes to chicken
-Remove chicken from the oven & season with salt
-Turn chicken over
-Paste with juices from pan
-Add potatoes to roasting pan, pour enough olive oil to coat
-Roast for an additional 30 minutes

4) Add vegetables
-Add eggplant, red pepper, garlic cloves, remaining sprigs of herbs to pan
-Slice remaining 1/2 lemon and add to pan
-Drizzle vegetables with remaining olive oil
-Season with salt and pepper
-Return to oven for additional 30-50 minutes
-Baste and turn vegetables every 15 minutes
-Chicken is finished when meat thermometer is at 165 degrees or when juices run clear
 
5) Serve and enjoy!!
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    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
​

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