CarePoint Health System’s Post

Get ready for Thanksgiving dinner with a twist on the "green bean casserole" which is loved and hated! Green Bean Almond Potatoes Ingredients: - 1 lb green beans, trimmed - 2 lbs baby potatoes, halved - 1/3 cup slivered almonds - 3 tbsp olive oil - 1 tbsp garlic, minced - Salt and pepper to taste Instructions: 1. Boil the potatoes and green beans until tender, then drain. 2. Heat olive oil in a skillet and sauté garlic until fragrant. 3. Toss potatoes and green beans in the skillet with the garlic. Season with salt and pepper. 4. Top with slivered almonds and serve. Serves: 8-10 #thanksgivingdinner #greenbeans #notagreenbeancasserole #transformedculinarysolutions #chefdarin

Beef and Broccoli **save this ½ cup (115g) rice ½ broccoli head 7 oz. (200g) beef tenderloin 1 tbsp. coconut oil 2 tbsp. sesame seeds, to garnish   For the sauce: 3 cloves garlic, crushed 1 tbsp. ginger, grated 2 tsp. coconut sugar 5 tbsp. soy sauce 2/3 cup (150ml) of water 2 tbsp. sesame oil 2 tsp. potato starch Cook the rice according to instructions on the packaging. Wash the broccoli and separate it into small florets.   Mix all the sauce ingredients in a bowl and set aside until required.   Heat ½ of the coconut oil in a wok or deep pan over medium heat. Stir-fry the broccoli with some salt, adding a few tablespoons of water now and then and cook in this way for about 7 minutes. Remove broccoli from the pan and set aside.   Cut the beef into thin strips or chucks. Heat the remaining oil over high heat and stir-fry the meat for about 3-4 mins.   Pour in the sauce and bring to a boil. Simmer for another 2-3 minutes, then add in the broccoli. Serve with the cooked rice, and garnished with sesame seeds.

Stone Fruit Salad INGREDIENTS Salad: 6 cups mixed greens (we used baby kale and radicchio) 1 ½ cups total of thinly sliced stone fruit (peaches, nectarines, plums, and/or apricots) ½ cup fresh cherries, pitted and halved 1 cup cooked quinoa or wild rice, cooled ½ cup vegan or regular feta cheese Dressing: ⅓ cup olive oil or grapeseed oil 2 tbsp champagne vinegar (or white wine vinegar) 2 tsp maple syrup ½ tsp salt Pepper 2 tbsp finely chopped fresh mint Walnut and Pumpkin Seed Brittle (optional): ½ cup raw, unsalted walnuts ¼ cup pumpkin seeds 2 tbsp maple syrup 1 tsp olive oil ½ tbsp fresh thyme, finely minced ¼ tsp salt ¼ tsp pepper

Slow Cooker Vegetable Curry Ingredients: 2 cups cauliflower florets 2 cups diced sweet potatoes 1 can chickpeas, drained and rinsed 1 onion, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 can coconut milk 1 can diced tomatoes 2 tablespoons curry powder 1 teaspoon ground cumin Salt and pepper to taste Instructions: Place cauliflower, sweet potatoes, chickpeas, onion, garlic, ginger, coconut milk, tomatoes, curry powder, cumin, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for 8 hours. Serve with rice or naan. #FathersWithAMission #VegetarianCurry #HealthyComfortFood

𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐋𝐢𝐦𝐞 𝐒𝐡𝐫𝐢𝐦𝐩 𝐒𝐚𝐥𝐚𝐝 🥑🍤 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🍤 14oz Jumbo Cooked Shrimp (peeled, devined, chopped) 🍤 1.5 Cup Tomato (diced) 🍤 4.5oz Avocado (diced) 🍤 1/4 Cup Jalapeño (seeds removed, diced) 🍤 1/4 Cup Green Onion (chopped) 🍤 2 Tbsp Lime Juice 🍤 1 Tsp Olive Oil 🍤 1 Tbsp Cilantro (chopped) 🍤 1/8 Tsp Salt 🍤 1/4 Tsp Pepper 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 🥑 In a small bowl, combine lime juice, olive oil, green onion, salt, & pepper. Mix together and let sit to marinate flavors together. 🥑In a large bowl, combine shrimp, avocado, tomato, and jalapeño. Then combine all ingredients together. Add cilantro and gently toss. Makes 2 servings | Each serving provides: 1 Leanest | 2 Greens | 3 Condiments | 2 Healthy Fats 𝓔𝓷𝓳𝓸𝔂!! 🙌🏽

Mediterranean Lentil Soup (serves 6-8) Ingredients: - 1 cup dried green or brown lentils, rinsed and drained - 4 cups vegetable broth - 1 onion, chopped - 3 cloves garlic, minced - 2 carrots, chopped - 2 celery stalks, chopped - 1 can (14.5 oz) fire-roasted tomatoes - 1 cup chopped fresh kale - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper, to taste - 2 tablespoons olive oil (optional) - Pumpkin seeds and crusty bread, for serving (optional) Instructions: 1. In a large pot, sauté the onion, garlic, carrots, and celery in olive oil until tender. 2. Add the lentils, broth, tomatoes, kale, oregano, thyme, and bay leaf. Season with salt and pepper. 3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender. 4. Serve hot, garnished with pumpkin seeds and crusty bread, if desired.

🍚 Sausage and Rice: ✨ What You’ll Need: 🍖 Sausage (your choice of type, sliced) 🍚 Rice 🧅 Onion (diced) 🧄 Garlic (minced) 🍅 Diced tomatoes (canned or fresh) 🥄 Chicken broth 🌿 Italian seasoning or your preferred herbs 🌶️ Bell peppers (optional) ✨ How to Make It: 1️⃣ In a large skillet, brown the sausage over medium heat, then set aside. 2️⃣ Sauté onions, garlic, and bell peppers in the same skillet until soft. 3️⃣ Add rice, diced tomatoes, chicken broth, and seasonings to the skillet. 4️⃣ Stir to combine and bring to a boil. Reduce heat, cover, and simmer until the rice is cooked (about 20 minutes). 5️⃣ Stir the sausage back into the rice mixture and cook for a few more minutes. Serve hot and enjoy! #SausageAndRice #OnePanMeals #ComfortFood #EasyDinners

Chicken Fried Rice Recipe

Friday night check-in: Are you reaching for takeout to self-soothe, or fuelling your body out of self-worth? Salmon with Roasted Vegetables & Cauliflower Mash What you need: 6 oz salmon fillet 1 cup cauliflower florets (for mash) 1 tsp olive oil Salt, pepper, garlic powder Mixed vegetables (e.g., bell peppers, courgette, broccoli) What to do: Salmon: Season salmon with salt, pepper, and garlic powder. Sear in a skillet with olive oil over medium heat, 3-4 minutes per side until cooked through. Cauliflower Mash: Steam cauliflower until tender, then mash with a pinch of salt and a dash of olive oil for creaminess. Roasted Vegetables: Roast the mixed vegetables at 400°F (200°C) for 20 minutes or until tender and slightly caramelised. Serve the salmon alongside the cauliflower mash and roasted vegetables for a balanced, high-protein dinner. #TransformationalCoaching #PeakHealth #MindsetMatters

Pumpkin Soup Ingredients: 1 tbsp olive oil 1 onion (chopped) 2 garlic cloves (minced) 4 cups pumpkin puree (fresh or canned) 2 cups vegetable or chicken broth 1 cup coconut milk (or heavy cream) 1 tsp ground cinnamon 1/4 tsp nutmeg Salt and pepper to taste Pumpkin seeds (for garnish) Instructions: Heat olive oil in a pot and sauté the onion until soft. Add garlic and cook for 1 minute. Add the pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Simmer for 10-15 minutes. Stir in the coconut milk and blend the soup until smooth using an immersion blender. Serve hot, garnished with pumpkin seeds.