Acupuncture Maitland

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237 Lookout Place, Maitland, FL 32751   

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Baked Curry Cauliflower

 

Ingredients

 

  • 1 Large Head of Cauliflower= 8 Cups cauliflower florets

  • 5 T. Coconut oil

  • 2 1/2 T. Curry powder

  • 2 t. Garlic powder

  • 1/2 t. Turmeric

  • 1 t. Himalayan Sea Salt (optional)

Instructions

 

  • Pre Heat oven to 360' F.

  • In a large bowl mix bite sized florets w coconut oil until coated.

  • Mix dry ingredients together and sprinkle on florets while stirring to evenly coat them with spices.

  • Spread cauliflower onto glass baking dish and bake for 45-50 mins, stirring every 15 mins to evenly bake.

  • Enjoy!

 
Bok Choy Stir Fry

 

Ingredients

 

  • 1 bunch bok choy

  • 2 tablespoons olive oil

  • 2 cloves garlic, diced

  • ½ red or yellow bell pepper, diced

  • Pinch of sea salt

Instructions

 

  • Wash bok choy and separate greens from stems, chopping stems into smaller pieces.

  • Heat oil in a skillet and add garlic, sauté for 1 minute.

  • Add bell pepper and cook for 2 minutes.

  • Add stems of bok choy and sea salt and cook until stems become tender.

  • Add greens, cook until wilted & enjoy!

Breakfast Fit for a King 

 

Ingredients

 

  • Gluten Free Waffle

  • Organic Greek Yogurt

  • Organic Apples

  • Local Honey

  • Cinnamon

Instructions

 

  • Toast Gluten Free Waffle

  • Spread organic Greek Yogurt over waffle

  • Add thinly sliced organic apples on top of the yogurt

  • Sprinkle with local honey and cinnamon

  • Enjoy!

 
 
Instructions

 

  • Heat oil over med low heat in big sauté pan.

  • Slide in big bite sized squash, careful of oil splashing.

  • Stir to coat oil on squash. Let simmer. Stir occasionally to prevent squash from sticking.

  • Wash and strip kale leaves off of thick stem, then slice kale. Add leaves to squash, stir a couple more minutes. Add sugar if desired.

  • Enjoy! The squash helps curb sweet cravings.

Butternut Squash & Kale

 

Ingredients

 

  • Butternut squash, 2 lbs
  • 2 T coconut oil
  • 12 (Dinosaur) Kale leaves
  • 1 T raw sugar (optional) to bring out sweetness of squash.

 
Chicken with Chunky Veggies Soup

 

Ingredients

 

  • Leftover chicken

  • Any veggie chunks -- I used carrots, onions, and kale, but be creative and add others

  • 64 oz of organic chicken broth

  • Himalayan sea salt

Instructions

 

  • Put leftover chicken in crock pot.

  • Add chunks of veggies.

  • Add chicken broth

  • Season as desired or simply Himalayan sea salt.

  • Set on Low for 8+ hours in morning. Enjoy a nourishing soup when you get home!

 
Chicken Zoodle Soup

 

Ingredients

 

  • Zucchini

  • Carrots

  • Parsley

  • Chicken or vegetable broth

Instructions

 

  • Spiralize zucchini

  • Cut carrots into strips

  • Chop fresh parsley

  • Add spiralized zucchini, strips of carrot and fresh parsley to (preferably home made) chicken broth or vegetable broth. It is that easy to nourish yourself.

 
Cranberry Relish

 

Ingredients

 

  • 1 12 oz. bag of whole fresh cranberries

  • 1 navel orange

  • 3/4 c. sugar

  • 1/2-1 t. orange zest (optional)

Instructions

 

  • Wash, drain and dry cranberries.

  • Wash and dry orange. Zest orange rind with a grater on the peel. Use 1/2 t. to 1 t. of zest.

  • Peel, seed and divide orange into sections. Add several sections w 1/3 the cranberries to food processor and pulse until chopped into small pieces. Repeat two more times. Add zest and sugar and stir into cranberries. Best if used next day so flavors may meld. Store in refrigerator & enjoy! Lasts 4 days.

 
Garlicky Sweet Potatoes & Greens

 

Ingredients

 

  • 2 Sweet potatoes, large, cubed

  • head of green cabbage, chopped

  • bunch of fresh collard greens, washed and chopped

  • 1 onion, chopped

  • 4 cloves garlic (or more), minced

  • Sea salt

  • Pepper, ground

  • Coconut oil

     

Instructions

 

  • Melt coconut oil in large saute pan over medium low heat, add onion & garlic, stir often, cook until translucent

  • Add chopped cabbage, cook covered but stir often.

  • Add coconut oil to another saute pan and stir in cubed sweet potato so it is coated with oil. Cook until some potato pieces become golden brown.

  • Add chopped collards to potatoes and cabbage, continue to cook 5-10 mins.

  • Add sea salt and fresh ground pepper to both pans, stir and combine all ingredients in a large serving bowl.

  • Enjoy your feast! Even those who don't really like veggies love this! Packed with nutrients. Not only is it beautiful on your plate, but it beautifully nourishes your body!
 
Vegan Chocolate

 

Ingredients

 

  • 1/2 Cup Coconut Oil

  • 1/2 Cup high quality Cocoa Powder

  • 1//2 Cup Smooth Almond Butter

  • 1/4 Cup Maple Syrup*

  • 1/2 teaspoon vanilla

Instructions

 

  • Melt coconut oil.
  • Blend all ingredients in a food processor or blender.
  • Pour into paper lined muffin cups or silicon muffin cups and fill half in full.
  • Chill for 30 minutes or freeze for 10 minutes. When firm, remove.
  • Store in a sealed container in the fridge. Makes 10.
  • *Can substitute maple syrup for raw honey.
 
Lemon Broccoli with Avocado

 

Ingredients

 

  • 2 bunches broccoli

  • 1 lemon, juiced

  • 1 tablespoon olive oil

  • ¼ teaspoon sea salt

  • 1 avocado

Instructions

 

  • Chop broccoli into bite-size pieces, keeping stems separate from crowns.

  • Fill a pot with 1 inch of water, place a steamer basket inside, cover and heat to boiling. Add stem pieces and steam for 2 minutes. Then add crown pieces, cover and steam for 5 minutes while you prepare other ingredients.

  • In a mixing bowl, combine lemon juice, olive oil and salt.

  • Chop the avocado into chunks and add to the bowl.

  • Add the warm broccoli to the bowl, mix gently and serve.
 
Shayla’s Yummy Pineapple Quinoa Breakfast

 

Ingredients

 

  • 1 package traditional quinoa

  • 1 package Inca red quinoa

  • 1 cup pineapple, fresh is best, chopped into smaller than bite sized pieces

  • almond milk, or other milk for topping

  • maple syrup for sweetening

Instructions

 

  • Prepare 2/3 traditional to 1/3 red Inca quinoa according to package directions together in one pot.

  • A minute before quinoa is done, stir in pineapple and replace lid, steam through.

  • Serve in bowls, add maple syrup and milk to taste yummy breakfast!
 
Swiss Chard

 

Ingredients

 

  • 10-12 Swiss Chard leaves

  • 1/2 white onion

  • Olive oil

  • Veggie Broth

  • Granulated kelp

Instructions

 

  • Warm olive oil in pan.

  • Sauté chopped onion.

  • Wash chard. Strip Swiss chard leaves from the stems.

  • Roll up and slice or chop leaves. Add to onions. Add veggie broth and simmer. Ready to eat when wilted.

  • Add granulated kelp as seasoning.

  • Serve and enjoy!
Wam Gingery Oatmeal

 

Ingredients

 

  • 2 cups water
  • 1 cup rolled oats
  • ¼ cup raisins
  • ¼ cup goji berries
  • 2 teaspoons grated ginger
  • Pinch of salt
  • ¼ cup sunflower seeds
  • 1 tablespoon agave nectar

Instructions

 

  • Bring water to boil.
  • Add oats, raisins, goji berries, ginger and a pinch of salt.
  • Reduce heat to low.
  • Cook until water is absorbed and oats become creamy (about 7 minutes).
  • Remove from heat and add sunflower seeds.
  • Note: If you would like oatmeal creamier, try using rice, almond. or hemp milk instead of water.
 
 
My Favorite Smoothie

 

Ingredients

  • 12 oz. Coconut Water

  • 1 c. frozen or fresh pineapple

  • 1 c. fresh or frozen mango

  • 1 kiwi peeled

  • 1-2 handfuls of spinach

  • 1-2 handfuls baby kale leaves

Instructions

 

  • *I like the baby kale leaves because they are more tender, but it is not necessary.

  • Blend well and enjoy!  

  • I am a right brain creator in the kitchen, so play around with the amount of ingredients.  

  • This smoothie should be sweet, but have a delicious green flavor. And I prefer a thicker, more dense smoothie, feel free to adjust for your preferences.

 
Asian Turkey Meatballs

 

Ingredients

  • 1 tbsp fish sauce

  • 5 tsp rice vinegar, distilled

  • 3 1/2 tsp sesame oil, divided

  • 1 pinch red pepper flakes

  • 1 lb ground turkey 

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 2 tsp soy sauce, less sodium or Bragg's Aminos

  • Rice bran oil or 1 spray cooking oil

  • 12 large Boston lettuce leaves, washed and patted dry

  • 1 small cucumber, cut into matchsticks* (optional)

  • 1 cup fresh mint leaves, chopped* (optional)

Instructions

 

  • In a small bowl whisk together fish sauce, 3 tsp of rice vinegar, 1/2 tsp of sesame oil and red pepper flakes for the dressing; set aside at room temperature.

  • In a large bowl, stir together turkey, garlic, ginger, 3 tsp sesame oil, 2 tsp rice vinegar and soy sauce. Form mixture into 24 (2") meatballs. I find if I use a teaspoon to scoop the meat mixture it makes the right size.

  • Lightly coat a skillet with rice bran oil and heat to medium-high. Add meatballs in two batches to cook, turning often until browned on all sides, 5 to 7 minutes each batch.

  •  Lay 3 lettuce leaves on each plate. Place 2 meatballs on top of each lettuce leaf. (Option: Top with chopped cucumber and mint leaves.) Drizzle with dressing or dip in a separate small bowl for each person.

  • Serve and Enjoy! Makes 4 servings, 6 meatballs.