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Medela Centers: Recipe for Life - Entree'

Socca Pizza Dough

November 9, 2017

Ingredients: 1 cup chickpea or garbanzo flour (Bob’s Red Mill makes a great one) 1 cup water 3 TBSP of olive oil + 1 1 TBSP of olive oil ½ tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save  …   Read More »

Falafel

November 9, 2017

Ingredients: 2 to 4 TBSP olive oil 1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not attempt this recipe with canned chickpeas!) ⅓ cup chopped onion ½ cup fresh parsley leaves ½ cup fresh cilantro leaves 3 garlic cloves, minced ¼ tsp ground cumin ⅛ tsp ground cinnamon 1 tsp ground  …   Read More »

Lentil Meatballs

November 9, 2017

Ingredients: 3 TBSP + 1 tsp olive oil, divided 1 shallot, minced 3 cloves garlic, minced 1 egg 1 1/2 cups cooked + cooled green lentils (cooked in vegetable stock) 1 1/2 TBSP dried Italian seasonings (dried basil + oregano) 1/4 cup fresh Italian parsley 1 TBSP tomato paste 5-6 TBSP Brazil nut parmesan cheese, plus more for coating Celtic Sea salt  …   Read More »

Lentil Beet Burgers

November 9, 2017

Ingredients: ½ onion, chopped 4 cloves garlic, chopped 1½ TBSP ground cumin 1½ cup shredded red beets 1½ cup cooked green lentils ½ cup walnuts ½ cup cooked quinoa ¼ cup fresh ground flax seed 2 TBSP lemon juice ½ tsp ground black pepper Instructions: Preheat the oven to 350° F. Lay a piece of parchment paper on a baking sheet. Place a  …   Read More »

Roasted Chicken

November 6, 2017

Ingredients: 1 whole organic, free range chicken handful of fresh herbs half a lemon 2-3 TBSP Herbs de Provence mixture Optional vegetables: onions leeks sweet potatoes cauliflower broccoli green beans Chop and surround chicken with vegetables, and they will roast together. Instructions: Preheat the oven to 350*F. Rinse a whole thawed chicken with  …   Read More »

Lentil-Walnut Balls with Sautéed Swiss Chard

November 6, 2017

Ingredients:  ½ cup dried lentils 2 TBSP olive oil, divided 1 TBSP shallot, diced 2 cups shiitake mushrooms, chopped fine 2 cloves garlic, minced ½ tsp sage ½ tsp basil 2 large eggs, beaten ¼ cup walnuts, chopped 2 cups Swiss chard, chopped 2 cups rainbow chard, chopped Instructions: Preheat the oven to 350 °F. Add the lentils to a medium saucepan  …   Read More »

Roasted Chicken with Crunchy Slaw

November 6, 2017

Ingredients: 2 medium boneless chicken thighs 1 TBSP grass fed butter 1 tsp rosemary 2 cups Brussels sprouts, shredded 2 cups cabbage, shredded 1 cup purple kale, chopped 1 cup purple endive, shredded 1 cup onion sprouts 1 cup broccoli sprouts 1 cup chickpeas, drained 1 TBSP lemon juice 1 avocado, peeled and chopped Wright salt, to taste Instructions: Preheat  …   Read More »

Macadamia-Crusted Salmon with Roasted Acorn Squash

November 6, 2017

Ingredients: 1 medium acorn squash, sliced into ½” thick pieces 1 TBSP maple syrup Wright salt, to taste 2 TBSP grass-fed butter, softened 2 TBSP whole-grain mustard 1 TBSP honey ¼ cup macadamia nuts, chopped ½ lb. wild Alaskan salmon fillets Instructions: Preheat oven to 400 °F. Place the squash in a single layer on a baking sheet. Brush with  …   Read More »

Spinach-Feta Bison Burgers with Pickled Carrots

November 6, 2017

Ingredients: 1½ TBSP olive oil 4 cups rainbow carrots (purple, yellow, orange), sliced 2 TBSP cider vinegar 1 clove garlic, minced 6 oz. bison, ground ½ cup spinach, cooked, drained, and chopped ½ cup feta cheese (goat or sheep’s milk), crumbled 1 tsp dill 1 tsp oregano 4 portabella mushroom caps 4 large leaves butterleaf lettuce ½ cup organic  …   Read More »

Warm Kale Breakfast Salad

November 6, 2017

Ingredients: 1 TBSP olive oil 1 clove garlic, minced 1½ cups butternut squash, cubed 1 tsp cumin ½ cup water 2 cups kale, chopped 2 large eggs 1 TBSP cider vinegar Wright salt, to taste Instructions: Heat the oil in a medium sauté pan over medium-high heat. Add the garlic, butternut squash, cumin, and water, and cover. Turn to low and cook until  …   Read More »

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