Food Fairytales with Healthfully Every After's Carlene Thomas, RDN // April Edition

carlenethomas.jpg

if she's cooking, We're eating

 

Carlene is a registered dietitian nutritionist, food and beverage content creator and spokesperson based in Virginia. She and her husband run a food and beverage content creation company that focuses on videography, photography and stop motion on digital platforms for national brands. On her blog, Healthfully Ever After, she shares a balance of recipes that are healthy but craveable, allowing readers to explore more unusual flavor marriages and techniques like using sous vide.

SALTY | SWEET | CRUNCHY

ADAPTOGEN SPRING CHOCOLATE BARK 

SERVES: A PARTY FOR SURE | TIME: 25 MINUTES INCLUDING REFRIGERATION

INGREDIENTS

  • 1 1/3 cups bittersweet chocolate chips ( 60% cacao)
  • 1 cup semisweet chocolate chips 
  • 1 Tablespoon bee pollen
  • 1/2 Tablespoon rose crystals
  • 1/8 teaspoon French grey sea salt
  • a handful of yogurt covered pretzels
  • edible flowers 
Photo Courtesy of Healthfully Ever After

Photo Courtesy of Healthfully Ever After

DIRECTIONS

  1. Prepare parchment lined baking sheet.
  2. Microwave or double boil chocolate until liquid. Whisk until smooth and fully melted.
  3. Pour chocolate onto parchment and smooth into an even layer with an offset spatula or spoon.
  4. Add toppings (except edible flowers unless serving immediately-see below).
  5. Refrigerate for 10 minutes until fully solidified.
  6. Chop into pieces.
  7. Store in fridge.
  8. Note: If eating over several days, do not add edible flowers directly to bark, but serve with as garnish (these are the fastest to spoil, but other than the flowers, the bark will keep). 

See the original recipe + more info on Healthfully Ever After here. 


CREAMY | SPICED | ONION-Y

CASHEW CREAM DUKKAH SPICE CHICKEN SALAD 

SERVINGS: 4 | TIME: 40 TO COMPLETE, 2 ADDITIONAL HOURS CHILL

INGREDIENTS

  • 3 large chicken breasts (boneless, skinless, fat trimmed)
  • 1/4 white or yellow sweet onion
  • 1 garlic clove, peeled
  • 1 cup raw, unsalted cashews
  • 1/2 lemon, juiced
  • pinch kosher salt
  • 1 Tablespoon fresh ginger, finely grated
  • 1 large green onion, chopped whites and greens 
  • 1 large rib of celery, sliced
  • 2 Tablespoons dukkah spice blend
  • salt and pepper to taste
Photo Courtesy of Healthfully Ever After

Photo Courtesy of Healthfully Ever After

DIRECTIONS

  1. Place chicken breast, garlic and onion in a large pot and cover with water over medium heat.
  2. Cook 15-20 minutes or until the internal temperature of the chicken is 165 F, or when sliced open, the centers are no longer pink.
  3. While the chicken is cooking, place cashews in a bowl and cover with filtered water. Refrigerate at least two hours to soak. 
  4. When chicken is done cooking, strain and allow chicken to cool. 
  5. When cashews are ready, strain and rinse. Add to a food processor with 1/2 cup water and lemon juice with a pinch of salt. Blend until smooth, adjusting thickness with additional liquid if desired. Cashew cream should be thick enough to coat chicken pieces.
  6. Cube cooled chicken into equal pieces and toss with preferred amount of cashew cream in a bowl. Note: You will have extra cashew cream remaining. 
  7. Add celery, grated ginger, dukkah, green onion, salt and pepper to a bowl and toss to combine. 
  8. Cover and refrigerate at least two hours.
  9. Serve with crackers, bread or a bed of greens.

See the original recipe + more info on Healthfully Ever After here