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Healthy Family Recipes from my kitchen to yours.

2020/2021

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MY FAVORITE WINTER FRUIT! PERSIMMIONS! I am so sad

MY FAVORITE WINTER FRUIT! PERSIMMIONS! I am so sad the season is almost over. I got some delicious persimmons from @melissasproduce and made this roasted persimmon walnut salad. I simply roasted them with salt and pepper then tossed toasted walnuts in red wine vinegar, olive oil and a pinch of honey season to taste with salt and pepper and drizzle over roasted fruit and arugula! ⁣
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Two varieties are Fuyu and Hachiya. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple; it is crunchy and sweet, and best for salad or as a snack. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.⁣⁣
The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable.⁣
They are an excellent source of fiber, antioxidants and vitamins A &C! Stock up now before they are gone! ⁣⁣
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Have you ever eaten persimmons?

Chicken Pesto Chopped Cabbage Salad! This is defin

Chicken Pesto Chopped Cabbage Salad! This is definitely a new favorite of mine and perfect if you are looking for a meal prep lunch recipe it lasts in the fridge for a few days. Its filled with pesto roasted chicken, sundried tomatoes, kalmata olives, chopped cabbage, toasted pine nuts, fresh herbs and roasted red peppers! I used @primalkitchenfoods pesto mayo to roast the chicken and boy is it delicious! If you have never used mayo to roast chicken now is the time to start. Just make sure it’s Avocado oil based :)⁣
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3 boneless chicken breast ⁣
3-4 tbsp @primalkitchenfoods pesto mayo ⁣
2 cups chopped red cabbage ⁣
1/2 cup chopped kalamata olives ⁣
2 roasted red peppers chopped ⁣
1/4 cup oil packed sundried tomatoes ⁣
3 tbsp toasted pinenuts ⁣
2 tbsp fresh lemon juice ⁣
1/2 cup fresh chopped basil ⁣
1/2 cup fresh parsley ⁣
1/4 cup fresh pesto sauce ⁣
salt and pepper to taste ⁣
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Heat oven to 375’F. Season chicken with salt and pepper toss chicken in pesto mayo. Place on a baking sheet or baking dish and roast in the oven 15-20 minutes or until internal temperature is 165’F. Remove from the oven and allow to cool. Once cool chop chicken and add remaining ingredients toss and season with salt and pepper to taste. Will keep in the fridge for 3 days. ⁣
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Let me know if you give it a try!

How many colors do you eat in a day? I just read a

How many colors do you eat in a day? I just read an article that stated that only 9.3% of Americans are getting the required 2-3 cups of veggies a day! I encourage you to try and get more into your meals and a few ways to do that are:⁣
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Blend them into store bought sauces⁣
Make soup⁣
Add them into smoothies , oatmeal and baked goods⁣
Blend them into a delicious sauce ⁣
Even roast them whole like this delicious cauliflower ⁣
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The more colors you can eat in a day the better you will feel mentally and physically. Not only that but your food will taste better! ⁣
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Above is a delicious chili tahini roasted cauliflower recipe is up on the blog tomorrow!!

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