We firmly believe that with the right recipes; cooking healthy meals every night of the week doesn’t have to be difficult or boring. Just ask our Heinen’s Wellness Consultants and they’ll tell you that with minimal effort, you can easily create great tasting meals made with simple, wholesome ingredients.
Open up your recipe box and be sure to add these simple (and tasty) recipes that are time-tested favorites in the homes of our Wellness Consultants. These recipes are perfect for the whole family and we think that they’ll become mainstays in your home.
-Provided by Jaclyn Sztul – Wellness Consultant, Shaker Heights Heinen’s
- 1 pound chicken breast (Gerber’s thin sliced cutlets)
- 1 large vidalia onion, diced
- 2 garlic cloves, minced
- 1 tablespoon Braggs Seasoning Blend
- 1/2 tsp pink Himalayan salt
- 1/2 tsp pepper
- 5 cups chicken stock
- 1 14.5 ounce can diced tomatoes
- 1 15.5 ounce can great northern beans drained
- 2 cups kale
- 1/2 pound brown rice pasta (Tinkyada), cooked
- Add all the ingredients (except the pasta) to the Slowcooker, on High, for about 3-4 hours.
- Take chicken out to shred and return to crockpot.
- Add brown rice shaped cooked pasta and cook 10 more minutes.
*Make it Vegan: To make this recipe Vegan; remove the chicken, double the beans and substitute vegetable stock for the chicken stock.
-Provided by Deb Piper – Wellness Consultant, Strongsville Heinen’s
- 1 apple, diced, with skin
- ¼ c. chopped walnuts
- ¼ c. chopped celery
- ¼ c. blueberries
- 2 Tbsp. Grapeseed Oil Vegenaise “Better than Mayo”
- Fresh beet root
- ¼ tsp. matcha powder
- In a medium sized bowl, gently combine the apple, walnuts, celery, blueberries and Veganaise.
- Sprinkle with microplaned fresh beet root and ¼ tsp. matcha. Enjoy!
-Provided by Heather Lentz – Heinen’s Wellness Director
- 1/2 cup Heinen’s wild rice blend
- 2 cups boiling water
- 1/2 tsp. salt, plus more, to taste
- 3 cups sliced wild mushrooms, such as maitake, shitake, or baby bellas
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 1 celery stalk, finely chopped
- 1/2 cup dry white wine
- 3.5 cups vegetable stock
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- Place the rice in a saucepan and add the boiling water and the 1/2 tsp. salt.
- Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
- In a soup pot over medium heat, melt the butter. Add the onion, carrots and celery and sauté; stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium; add the fresh mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and simmer for 5 minutes more to blend the flavors. Season to taste with salt and pepper.
- Ladle the soup into bowls, garnish with the parsley and serve immediately.