Recipe's blog
Recipe of the Month
We know this doesn’t really relate to physical therapy, but it is fun and it can be a great way to share recipes. We usually post simple, healthy recipes, but we might include the occasional treat! We have been experimenting with eating less wheat, so some of the recipes we post are gluten-free. Do you have a healthy recipe you’d like to share? Send it to us at andersonvillept@gmail.com. We’ll post our favorites here.
September 2010 Recipe of the Month: Mike's Cookies
These cookies are gluten free, dairy free, and have no processed sugar. Mike is my brother who is all of a sudden all about eating clean, and last time he visited he made these cookies:
1 cup ground oats
1 cup ground almonds
1 cup gluten free baking flour (Bob Mills has some)
½ cup olive oil
¼ cup maple syrup
½ cup agave nectar
1 teaspoon cinnamon
1 teaspoon salt
Fruit preserves or jam
Ground the oats and almonds in a food processor or coffee grinder. Combine all ingredients and mix with a hand mixer. Spoon drops of the mixture on a cookie sheet and press down in the middle with your thumb. Then dollop the jam in the middle of the cookies. Bake for 375 degrees for 12 minutes until lightly browned around the edges.
July 2010 Recipe of the Month: Summer Salad
This is a great summer salad from Lena Flavin, former owner of Big Lill’s in Andersonville. This is one is right off that menu. Thanks, Lena.
Roasted Beet Salad - 4 Servings
Baby lettuce mix
2 Oranges- peeled and segmented
4 medium Red Beets- roast at 400 with peel on or cook on grill till tender. cut in half and slice when cooled
4 Oz. mild goat cheese
3 - 4 pre-grilled chicken breasts- sliced 1/4 inch thick
1/4 of a red onion peeled and sliced very thinly
Balsamic Dressing:
1/4 Cup Balsamic dressing
1 TB spoon or to taste, frozen orange juice concentrate
1 garlic clove mashed
3/4 Cup good quality olive oil
Salt and Pepper to taste
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March 2010 Recipe of the Month: Asparagus Soup
Asparagus Soup
Spring is here and asparagus is in season. This is an excellent soup that is also healthy - there is a lot of asparagus in it. Thanks to Lena Flavin for submitting it!
3 Bunches of asparagus, cut into 1 inch pieces
1 Bunch green onions, sliced 1/4 inch
1 Horse (very large) carrot, chopped small
2 Salks celery, chopped small
3 Tablespoons canola or olive oil
6 Cups chicken stock
1 Tablespoon tarragon
1 Tablespoon dry basil
1/2 to 1 teaspoon granulated garlic
