Cashew Chicken with Cauliflower Rice

INGREDIENTS

1 head cauliflower, cut into florets

1 tbsp. extra-virgin olive oil

kosher salt

1/4 c. sweet chili sauce

3 tbsp. low-sodium soy sauce

1 tbsp. sriracha

1 clove garlic, minced

Juice of 1 lime

1 tbsp. sesame oil

2 red bell peppers, sliced

1 large zucchini, sliced into half moons

1 lb. boneless skinless chicken breasts, cut into cubes

1/2 c. raw cashews

Scallions, for garnish

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Top 10 Benefits of Exercise to help with Mental Illnesses

Regardless of age or fitness levels, studies have shown that making time for exercise provides some serious mental benefits. People gain from exercising on a regular basis in several ways, such as boosting self-confidence, creating a daily routine, and even promoting smarter thinking.

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July 2019 Newsletter

Dear HCCUA Members:

Millions of Americans live on a daily basis with various types of mental illness and mental health problems, such as social anxiety, obsessive compulsive disorder, attention deficit/ hyperactive disorder, eating disorders and personality disorders. There are so many layers of mental illnesses, it is difficult to simply scratch the surface on each.

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Flank Steak with Watermelon Salad

INGREDIENTS

1 tbsp. brown sugar

1 tsp. garlic powder

1 tsp. chili powder

flank steak

2 tbsp. balsamic vinegar

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

4 c. arugula greens

1/4 c. Chopped red onion

1 c. croutons

2 c. watermelon, cut into chunks

1/2 c. feta

Sea salt (such as Maldon)

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June 2019 Newsletter

Dear HCCUA Members:

Summer is approaching! Time to bring out the bug spray, hats, and most importantly, sunblock. The mystery linked between sunlight and different skin types can astonish us all. As the numbers grow to approximately 4.5 million cases of non-melanoma skin cancer diagnosed each year in the United States, and more than 96,480 cases of melanoma expected in 2019, there is no doubt that we must pay attention to the importance of taking care of our skin when under the sun.

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Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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The Power of Magnesium

Eating on the run? Tired of experimenting with new diets? Forget to eat your veggies? These are all common factors among many of us. Busy schedules, fad diets, and bad eating habits get in the way of proper nutrition. Luckily, there are mineral supplements and multi-vitamins to help replace much needed nutrients such as zinc, calcium, potassium and magnesium.

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May 2019 Newsletter

Dear HCCUA Members:

With full time jobs, children with hobbies and everyday tasks, millions of adults are leading unhealthy lifestyles. Even though we are living in an age of medical advancements that can keep you alive longer than before, too many people ignore the importance of leading a healthy, balanced lifestyle

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.