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Latin-Style Roasted Chicken w/Potatoes

4 cloves minced garlic
3/4 teaspoon salt
1 1/2 teaspoons of dried oregano
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 1/2 pounds (3 large) Yukon Gold potatoes, scrubbed well and cut into 1/4-inch thick slices
1 1/2 teaspoons ground cumin
1 (3 1/2-pound) whole chicken, patted dry
1 lemon, quartered


1. Preheat oven to 425° with rack in bottom third. Line the bottom of a (15 1/2- x 12-inch) roasting pan with foil.

2. Combine first 4 ingredients (through pepper) in a small bowl and mash into a paste. Transfer 1 tablespoon garlic-dried oregano mixture to another bowl and stir in 1 1/2 tablespoons oil. Add potatoes to roasting pan with oil mixture and toss well. Arrange in a slightly overlapping layer in pan.

3. Add ground cumin and remaining 1/2 tablespoon oil to remaining garlic mixture. On a work surface with breast side of chicken up, tuck wings underneath. Loosen skin from top of breast and from thigh and leg. Work half of garlic mixture under skin, then rub remaining mixture over chicken. Place lemon inside cavity. Place chicken breast side up on top of potatoes.

4. Roast until a meat thermometer inserted into fleshy part of thigh registers 170°, 1 hour to 1 hour 10 minutes. Transfer to a cutting board and let stand 10 minutes before carving. Serve chicken with pan juices and potatoes alongside.

Alternatives: Replace potatoes with basmati rice, drizzle pan juice over cooked rice to add flavor.  Also check out for style alternatives.


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Kook’s Korner: Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 4 main or 8 soup course servings


  • 2 Tbsp. olive oil
  • 1 onion, roughly chopped (Spanish onion)
  • 1/2 tsp. salt, plus more to taste
  • 2 cloves garlic, chopped
  • 1 head organic cauliflower, chopped- (can use cauliflower florets)
  • 4 cups organic chicken or vegetable broth
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 – 1 cup coconut milk (optional)
  • 2 Tbsp. finely chopped parsley or chives for garnish, optional


  1. Add olive oil to a large pot over medium heat. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooked until brown (about 10 minutes) Add garlic and cook until fragrant (about 1 minute)
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender (about 10 minutes)
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add coconut milk and cook over medium-low heat until hot.

Serve soup hot, with a sprinkle of parsley or chives, to taste.
Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cream of Cauliflower Soup.

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Kook’s Korner Recipe: Mixed Fruit Breakfast Parfait


2 cups fresh pineapple, chopped
1 cup frozen raspberries, thawed
1 cup greek yogurt (Fage)
1 firm, medium banana, peeled and sliced
1/3 cup dates, chopped
1/4 cup sliced almonds, toasted
Dash cinnamon

Directions: In a dessert glass (or margarita glasses work great), layer pineapple, raspberries, yogurt, banana and dates. Sprinkle the top with almonds and a dash of cinnamon.

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Kook’s Korner: Guiltless Pumpkin Squares

Meet Aimee - our new intern and baking extraordinaire!

Recipe for Pumpkin Squares

Ingredients: 1.2.3. Gluten-Free Sugar ‘n Spice Pan Bars.  Order them online!

Directions: Just follow the ones on the box!

Recipe for Cashew Cream Topping


1 Cup of raw cashews
½ Cup water
½  Tsp lemon peel/zest
1½  Tsp Vanilla
4 Tsp maple syrup
1 pinch of salt

Soak cashews in water for an hour or more.  Place all ingredients in the blender and blend until creamy smooth.

Why we love Guiltless Pumpkin Squares:

They are Gluten Free, Wheat Free, Dairy Free, Casein Free, Peanut Free, Tree Nut Free, Corn Free & Soy Free!

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Kook’s Korner: Chestnut Stuffing


1 pound chestnuts
1 large onion, chopped
2 stalks celery, sliced
1 tablespoon grapeseed oil
1 cup chicken stock
1/4 cup minced fresh parsley
1 tablespoon Tamari Sauce (healthy soy sauce replacement)
1/2 teaspoon dried sage
1/4 teaspoon black pepper
1/8 teaspoon celery seed
3 cups millet bread cubes
1 whole egg


Carve an “X” on the flat side of each chestnut with a sharp knife.  Place in a small saucepan with just enough water to cover the tops of the chestnuts.  Cover the pan and simmer for 20 minutes or until tender.  Drain and set aside until just cool enough to handle.  Peel while still warm.  Quarter and set and aside.

In a large frying pan, saute the onions and celery in the grapeseed oil until soft, about 7 minutes.

Add the stock, parsley,  Tamari sauce, sage, pepper and celery seed.  Simmer for 3 minutes.  Add the bread cubes, chestnuts and egg.  Mix well.

Coat a 1 1/2 quart casserole with olive oil spray.  Add the stuffing.  Cover and bake at 350 degrees Fahrenheit for about 40 minutes.  Remove cover and bake an additional 15 minutes to brown the top of the stuffing.

(The stuffing can also be put inside the cavity of the turkey while cooking.  The extra can be put in the casserole and baked as above).

Per Serving: 9g Fat, 9g Protein, 72g Carbohydrate, 11g Dietary Fiber

Source: The Health Living Cookbook

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Kook’s Korner: Spiced Apples and Walnuts


3 large Granny Smith apples
2 tablespoons crushed walnuts
1/2 cup of fresh squeezed orange juice (straight from the orange)
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon grated nutmeg


1. Cut up apples.
2. Add all the ingredients (except for the walnuts) into a rice cooker for 10-12 minutes.
3. Remove from rice cooker and sprinkle 2 tablespoons of crushed walnuts over apples.


Source: The Healthy Living Program Cookbook by Deonn E. Hayes

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Kook’s Korner: Chicken Puttanesca Recipe


3 Tbs. extra-virgin olive oil
1 lb. chicken breast cutlets – thinly sliced or pounded to 1/2″ or less
4 cloves garlic, minced
4 chopped kalamata olives
1/2 tsp. dried oregano
1 15 oz. can no-salt-added diced tomatoes
1 Tbs. capers
1 15 oz. can no-salt-added cannellini or navy beans, drained


Heat the oil in a large skillet over medium-high heat until the oil is shimmering.  Saute the chicken until browned on one side, about 3 minutes, then saute the other side until just opaque, about 30 seconds.  Remove the chicken from the skillet and reduce the heat to low.

Saute the garlic, olives, and oregano for 1 minute.  Add the tomatoes, capers, and beans and simmer until slightly thickened, about 8 minutes.

Return the chicken to the skillet to heat through.  Serves 4.

Per Serving

Calories: 340
Total Fat: 15 g (Sat Fat: 2 g)
Protein: 31 g
Sodium: 390 mg
Cholesterol: 75 mg
Carbohydrates: 20 g
Fiber: 5 g

Source: Kate Sherwood, Nutrition Action Healthletter, September 2010

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