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2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut in to strips
4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought zucchini noodles)
4 tablespoons butter, divided
2 tablespoons taco seasoning
¼ cup low-sodium chicken broth
Juice of ½ of a lemon
Minced garlic, to taste
1 tablespoon hot sauce of your choice
1 tablespoon fresh chopped parsley
Crushed red pepper, to taste
Slice of lemon, for garnish
Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside.
Heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and steaming the chicken vs. making it golden brown.
In the same skillet over medium-high heat, add two tablespoons butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
Stir in fresh parsley and the minced garlic. Then, add the zucchini noodles and toss for 2-3 minutes to heat. Allow the cooking juices to reduce for one minute if the noodles render too much water.
Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately.
Another creation from Go Figure Chef David, this salad is a light and tasty way to enjoy the flavors of summer!
1 cup olive medley: black, kalamata, or try some from grocery store olive bars
½ cup artichoke hearts Juice from ½ lemon
¼ cup apple, chopped small ½ tomato, chopped
2 thin onion slices, finely chopped ¼ cup Grapeseed oil
½ cup cucumber, chopped 1 tsp. agave
¼ cup goat cheese crumbles (optional) Dash of pepper (optional)
A few sprigs of fresh mint leaves, cut fine
Mix olives, veggies, and apple together in bowl. Lightly stir in goat cheese and mint leaves. Pour lemon juice on top and dribble agave and oil over top. Add pepper, if desired; stir lightly and serve with protein on the side or in the salad for a complete and delicious meal.
Mix bruschetta ingredients together. Place oven rack on 2nd rack down and pre-heat oven broiler to high. Lightly coat salmon with olive oil and place under broiler in broiler pan. Cook 5 minutes (set timer for best results) and turn salmon; cook for another 3 minutes. Spread bruschetta mix over the top of the salmon and cook for an additional 3 minutes.
Kale: is full of nutrients, a great veggie to get in the habit of eating regularly. Here’s a simple, but flavorful way of preparing:
½ bunch kale ¼ cup chopped onion
½ tsp. sea salt 2 Tbsp. olive oil
Put steamer basket in pan of water, turn on high to reach boiling point. Place kale in steamer and cook about 4-5 minutes until it’s soft but still bright green. (Steamed kale helps to reduce unhealthy cholesterol levels.) While kale is steaming, heat oil in sauté pan with onions at medium heat until translucent. Put steamed kale in sauté pan with onions and sprinkle with salt. Toss and serve. You are NOT sautéing kale, just mixing with other ingredients.