Tuesday, June 10th at 7pm – Clinical Nutritionist, Christa from The Whole Journey will be hosting the June Healthy Store tour. Complimentary samples and recipes to make your everyday lifestyle a little healthier.

Can’t make it on Tuesday? Below are the recipes she will be featuring AND the 2nd Tuesday of every month at 7pm – she’ll be here for you!

Christa’s Healthy Recipes:

Garbanzo Bean Salad

1/4 cup fresh mint, finely chopped
1/4 cup fresh basil, finely chopped
2 Tablespoons lemon juice, fresh
6 Tablespoons olive oil
2 cups plum tomatoes, chopped
1 can garbanzo beans, drained
4 ounces goad feta cheese, crumbled
1/2 red onion, chopped
1 fresh or dried chili, chopped
salt & pepper to taste

1. Mix red onion, chili and tomatoes together
2. Add the lemon juice & olive oil
3. Gently heat the chickpeas and then add 90% chickpeas to the tomato mixture
4. Mash up the remaining chickpeas and add the rest to give it a slightly creamy consistency.
5. Season with salt & pepper to taste
6. Just before serving add the chopped basil & mint over the crumbled feta
7. Add the feta and serve

Quinoa Protein Brekkie Bowl
1 cup rinsed quinoa
1/4 cup toasted unsweetened coconut flakes
1/4 cup toasted slivered almonds, walnuts, or pecans
2 Tablespoons hemp seeds
1 teaspoon cinnamon
1 pinch cardamom
1 Tablespoon maple syrup
1 pinch of salt
unsweetened almond milk or coconut milk

1. Cook 1 cup quinoa with 2 cups water
2. When quinoa is cooked mix remaining ingredients
3. Top with almond or coconut milk to taste

Asian Salad with Sesame Crusted Chicken

Chicken:
6 chicken breast halves, skinless and boneless (about 1 ½ pounds)
2 large eggs
1 ¼ teaspoon Himalayan pink salt
1 cup sesame seeds (mixture of black and white work great)
3 Tablespoons grape seed oil
gluten free bread crumbs
salt & pepper to taste
1. Pound chicken to ½ inch thick
2. Whisk together egg in shallow dish
3. In another dish mix the bread crumbs, sesame seeds, salt & pepper
4. Pat dry chicken with paper towel
5. Dip the chicken first in egg mixture, then in sesame seed mixture
6. Heat oil in large skillet over moderate-to-high heat, until hot
7. Reduce heat down to medium and cook three pieces until golden brown (approx. 10-12 mins), turn chicken only once.
8. Remove chicken and browned sesames seeds from the skillet and cook remaining chicken, add more oil if needed

Asian Salad:
Napa Cabbage, sliced thin
Baby Spinach, and/or mixed greens
Sliced almonds, lightly toasted
1 red bell pepper, roasted and skinned
-       Mix all ingredients in a large bowl

Asian Salad Dressing:
1 shallot
1 garlic clove
Juice of 1 lime
¼ cup minced cilantro
2 tablespoons toasted sesame oil
2 tablespoons fish sauce
-       Mix all ingredients together in a salad dressing container