Staying in Balance Acupuncture
  • 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

Staying in Balance Acupuncture

Yummy Healthy Food


​


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


​
Schedule a Free Online Consultation

Greens and Poached Eggs

1/24/2021

0 Comments

 
Yummy Healthy Lunch
​This is a great dish to make for lunch. It’s light and healthy.
 
It takes just 20 minutes and serves 2 people.
 
Enjoy!

Ingredients:
-1/2 medium shallot
-1/2 c grape tomatoes
-2 TBS red wine vinegar
-1/3 tsp Dijon mustard
-1 TBS extra-virgin olive oil
-1/2 tsp white vinegar
-2 eggs
-4 cups salad greens
 
Steps:
1) Prep
-Bring medium pan of water to almost a simmer
-mince shallots
-Slice tomatoes in half
-Add olive oil to skillet on medium heat
 
2) Sauté shallots and tomatoes
-Sauté shallots until they soften, stirring frequently, several minutes
-Add tomatoes and sauté a few minutes more
 
3) Poach eggs
-While veggies are sautéing, stir white vinegar and ½ tsp of salt into water
-Crack one egg into a teacup
-Lower the teacup into the water to collect some water, keeping the egg in place
-Wait till the egg white begins to turn opaque, at least 30 seconds
-Gently pour the egg into the almost simmering water
-Repeat with second egg
-Poach until egg whites are set & yolks are slightly thickened, about 4 minutes
-Remove eggs to paper lined plate
 
4) Make dressing
-Remove sautéed shallots and tomatoes from heat
-Add mustard and red wine vinegar and whisk together
 
5) Serve
-Mix greens and dressing in bowl
-Divide onto 2 plates
-Place poached egg on each
 
0 Comments

Chinese Beef and Asparagus Salad with Brown Rice

6/11/2020

0 Comments

 
​I love to start grilling at this time of year.  This dish mixes together grilled meat and asparagus with an amazing marinade. If you don't eat red meat, you can substitute chicken or other grilled vegetables.  Also, you can substitute cabbage for asparagus.
 
This takes about 35 minutes to prepare and serves 4 people.  It tastes best if you let the dish sit at room temperature for 1/2 hour.  If you don't have time, it's fine to serve it right away.

Ingredients:
-2 lb London Broil
-1lb asparagus
-1c  uncooked brown rice
-olive oil to grease grill
-1/2 c cashews
 
Marinade
-4 scallions
-2 large garlic cloves
-2 TBS cilantro
-1 inch piece fresh ginger
-3 TBS toasted sesame oil
-1/3 c dry sherry or mirin
-3 TBS low-sodium soy sauce
-2 TBS bottled hot sauce

Steps:
1) Prep
-Preheat a gas grill by turning half the burners to high. Cover grill for 5-10 minutes
-Remove meat from package and season with salt and pepper on both sides
-Wash asparagus and trim ends
-Place asparagus in grill basket
-Brush asparagus with olive oil and lemon or lime juice
- Clean and oil the cooking grate of the grill
 
2) Prepare Marinade
-Thinly slice scallions
-Mince garlic
-Chop cilantro
-Mince ginger
-Mix all marinade ingredients together
 
3) Prepare Brown Rice and Cashews
-Make pre-boiled brown rice in microwave or in boiling water following instructions on package
-Toast cashews for about 4-5 minutes in toaster oven or stove (careful they don't burn)
 
4) Grill meat and asparagus
-Cook meat, uncovered on hot side of grill, until lightly charred on both sides and the center of the thickest part is pink when cut into, 5-10 minutes total, flipping once halfway through
-Let meat cool for 10 minutes
-Cook asparagus, uncovered on hot side of grill, until lightly charred on both sides -- about 5 minutes on each side
 
5) Mix everything together
-Cut meat into very thin slices
-Combine meat, asparagus, cashews and marinade
-Let this sit at room temperature to enhance the flavor for 1/2 hour
0 Comments

Summer Composed Vegetable Salad with Silken Tofu Aioli

5/28/2020

0 Comments

 
Picture
I love to make this salad this time of year when the local asparagus begins to be harvested.  All the different parts of this can be prepared beforehand.  Then just put it altogether and serve.  

The silken tofu horseradish aoili turns this into the perfect meal for vegetarians.  

Ingredients:
-package of baby lettuce
-bunch of beets
-1/2 lb red bliss potatoes
-1/2 lb asparagus
-1/2 lb grape tomatoes
-4 oz. jar capers
-1/2 c kalamata olives
-4 hard-boiled eggs (optional)
-steamed or broiled salmon (optional)
-extra virgin olive oil
-balsamic vinegar
-1  10 oz. package silken tofu
-2 medium cloves garlic
-2 TBS prepared horseradish
-1/2 tsp salt
-2 TBS lemon juice
-1 TBS olive oil
-up to 1/2 c mayonaise (optional)
-Small sprigs of fresh herbs like parsley, dill, chives

Steps:
1) Prepare all the different pieces which should take about 2 hours
Beets
-Preheat oven to 375 degrees
-Pierce beets with a fork; wrap in tin foil
-Place in oven on tray for 2 hours

Potatoes and Carrots
-While beets are cooking, slice potatoes
-Bring 2-3 inches of water to a boil in large saucepan with steamer tray
-Add potatoes, sprinkle with 1/2 tsp salt and steam for 15 minutes until just tender
-Add carrots to steamer and steam for an additional 5 minutes
-Remove potatoes and carrots

Eggs
-Remove steamer from saucepan
-Fill with water 2 inches from top
-Add eggs and set timer for 15 minutes
-Bring water to boil and then reduce to simmer
-Remove eggs when timer goes off
-Cool, peel and quarter

Capers
-Wash & drain capers and dry with paper towel
-Heat medium skillet with 2-3 TBS olive oil to medium heat
-When a droplet of water bounces on contact, add capers
-Fry for 3-5 minutes
-Remove capers with slotted spoon to plate with paper towel

Horseradish Aoili
-Grate or dice garlic
-Put garlic, silken tofu, horseradish, salt, lemon juice and 1 TBS olive oil in blender or food processor and whisk until smooth
-Transfer to a bowl and add mayonnaise if desired
-Cover tightly and refrigerate until serving time

Olives, Tomatoes and Herbs
-Slice olives in half
-Wash and dry herbs
-Wash and dry tomatoes


Asparagus
-Trim ends of asparagus, place in oiled baking dish; pour on  1/2 TBS olive oil and 1/2 TBS balsamic vinegar
-During last 15 minutes of beets cooking, add to oven for 15 minutes
-Remove beets and asparagus from oven
-Wait for beets to cool, skin should peel off easily
-Dice beets into 1/2 inch pieces
-Add beets to jar or small bowl with 1/2 TBS olive oil & 1/2 TBS balsamic vinegar

2) Put salad together
-Arrange lettuce on serving platter or individual plates
-Place potatoes, carrots, beets and tomatoes on top of lettuce
-Arrrange asparagus spears over this
-Add egg quarters
-Tuck herbs around eggs and veggies
-Sprinkle with olives and capers
-Drizzle horseradish aoli over this

Enjoy!!

Note:  The aoli works with any of the vegetables individually.  I had it over beets for lunch today.
-
0 Comments

    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


​
Get information on other complementary health resources recommended by Staying in Balance.
 Western Mass Community Resources




Copyright 2000-2024 All rights reserved.
  • 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