Here are some recipes submitted from our clients.
Pesto - by Sandra
1/2 cup of pignolis or walnuts or a combination of both.       1 - 3 tablespoons diced garlic.
5 cups fresh basil leaves, packed.                                                           1 teaspoon kosher salt.
1 teaspoon freshly ground pepper.                                                       1 1/2 cups good olive oil.
1 cup freshly grated Manchego Cheese.

Place the nuts and garlic in the bowl of a food processor fitted with a steel blade.
Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor

running, slowly pour the olive oil into the bowl through the feed tube and process until

the pesto is finely pureed. Add the Manchego and puree for a minute. Serve, or store the

pesto in the refrigerator or freezer with a thin film of olive oil on top.

Gluten Free Meatballs - by Lisa
2 lb ground turkey or ground beef                                                       1 cup parmesan cheese
1/2 cup oatmeal                                                                                               1 egg
2 cloves garlic minced                                                                                  1/4 cup Italian seasoning
1/4 cup sweet basil                                                                                       1/8 cup parsley                                                                                      

1 tbs oregano

Combine all ingredients in large bowl and mix together well with hands. Roll into balls and place

on greased cookie sheet. Bake at 400?? for 10-15 minutes, flip meatballs over and bake

another 5-10 minutes until cooked through.


Chicken and Rice with Lemon, Peas, and Scallions - by Sandra From Cooks Illustrated
4 split chicken breasts, bone-in, skin-on, 10 to 12 ounces each
Salt and ground black pepper
2 teaspoons vegetable oil
1 large onion, chopped fine
1 ½ cups long-grain or basmati rice
1/8 teaspoon hot red pepper flakes
1-3 medium cloves garlic, minced or pressed through a garlic press
1 ½ teaspoons grated zest and 2 tablespoons juice from 1 lemon, plus 1 lemon, cut into wedges
1 ¾ cups canned low-sodium chicken broth
1 cup frozen peas
5 medium scallions, green and white parts, sliced thin.


Dr. Angela H. Baylis DC

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Submit Your Favorite Healthy Recipe!

1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. Season the chicken liberally with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Add the chicken, skin-side down, and cook until golden brown, about 6 minutes. Transfer the chicken, skin-side up, to a casserole dish and bake until it reaches 160 degrees on an instant-read thermometer, 30 to 35 minutes.
2. Meanwhile, remove all but 2 tablespoons fat from the pot and return it to medium heat. Add the onion and 1 teaspoon salt and cook, scraping the browned bits off the bottom of the pot, until soft and translucent, 3 to 4 minutes.
3. Add the rice and red pepper flakes and cook, stirring often, until the rice begins to turn translucent, about 3 minutes. Add the garlic and lemon zest and cook until fragrant, about 30 seconds. Add the broth and 1 cup water, scraping any browned bits off the bottom of the pot.
4. Turn the heat to low, cover, and cook until all the liquid is absorbed, 16 to 18 minutes.
5. Remove the pot from the heat. Sprinkle the peas over the rice, place a towel across the top of the pot, and replace the lid. Allow the rice to stand for 10 minutes.
6. When ready to serve, gently fold the lemon juice and scallions into the rice with a fork and season with salt and pepper to taste. Serve the rice and chicken with lemon wedges.