Our Three Favorite Recipes From Half Baked Harvest's Favorite Healthy Recipes For 2023 Browns Kitchen

Our Three Favorite Recipes From Half Baked Harvest's Favorite Healthy Recipes For 2023

Immune Boosting Winter Citrus Smoothie

Author: Tieghan Gerard
Prep Time: 15 MINUTES
Total Time: 15 MINUTES
Servings: 2 smoothies
Calories Per Serving: 356 kcal
 
 

Ingredients

1 cup frozen mango chunks
 
juice of 1 lemon
1/2 teaspoon ground turmeric
 
 
1/4 teaspoon ground cayenne pepper
 
3/4 cup fresh squeezed orange juice
 
2 teaspoons fresh grated ginger
 
1 small raw red beet, chopped
 
1 cup frozen raspberries
 
1/2 cup pomegranate juice
 
honey to taste (optional)
 
1 cara cara orange, blood orange, or grapefruit, peeled and segmented 		 
 
 
 
 
1. In a blender, combine the mango, lemon juice, turmeric, cayenne, ginger, and orange juice. Blend until completely smooth, adding more honey if needed to sweeten. Pour into a tall glass
 
 
2. Rinse the blender out. Combine the beets, raspberries, orange, and pomegranate juice. Blend until smooth and creamy, adding more pomegranate juice if needed to reach your desired consistency. Pour over the mango mixture and stir gently to swirl. Top with seeds, if desired. Enjoy!
 
 
 
 
 
 

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

 
 
Author: Tieghan Gerard
Prep Time: 20 MINUTES
Cook Time: 40 MINUTES
Total Time: 1 HOUR
Servings: 6
Calories Per Serving: 683 kcal
 
 

Ingredients

 3 tablespoons extra virgin olive oil
 
2 tablespoons Dijon mustard
 
4 cloves garlic, chopped
 
2 small shallots, chopped
 
2 tablespoons chopped fresh rosemary
 
1 teaspoon smoked paprika
 
kosher salt and black pepper
 
2 pounds boneless chicken breasts 
 
3 tablespoons salted butter
 
1 lemon, sliced
 
1 1/2 cups orzo pasta
 
3 cups low sodium chicken broth
 
2 cups chopped kale
 
chopped fresh dill, for serving
 
 

FETA SAUCE

 4-6 ounces feta cheese
 
1/4 cup plain Greek yogurt
 
1 clove garlic, grated
 
juice from 1 lemon
 
1/4 teaspoon smoked paprika
 
crushed red pepper flakes
 
 

Instructions

1. Preheat oven to 400° F.
 
 
2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
 
 
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
 
 
4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
 
 
5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
 
 
6. Serve the chicken and orzo topped with the feta sauce and dill.
 
 
 
 

Chocolate Peanut Butter Oatmeal Bars

Author: Tieghan Gerard
Prep Time: 30 MINUTES
Cook Time: 30 MINUTES
Total Time: 2 HOURS
Servings: 24 bars
Calories Per Serving: 322 kcal
 
 

Ingredients

OATMEAL COOKIES

 2 1/2 cups old fashioned oats
 
2 cups almond flour
 
2 teaspoons baking soda
 
1 teaspoon kosher salt
 
3/4 cup melted coconut oil
 
1/2 cup pure maple syrup
 
2 large eggs
 
2 teaspoons vanilla extract
  
 
PEANUT BUTTER MIX
 
 1 cup, plus 1/3 cup creamy peanut butter (just peanuts and salt)
 
1/4 cup pure maple syrup
 
1/4 cup melted coconut oil
 
12 ounces dark chocolate, chopped
 
sea salt		  
 
 

Instructions

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 
 
 
2. To make the cookies: In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden.
 
 
3. To make the peanut butter mix: In a medium pot, mix 1 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the oatmeal cookies. Freeze 30 minutes, until firm.
 
 
4. Melt together the chocolate and 1/3 cup peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.
 
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