Posts By: Inline Health and Sports Injury Clinic

Pineapple Salsa Grilled Chicken INGREDIENTS Juice of 4 limes, divided 1/4 c. plus 1 tbsp. freshly chopped cilantro 1/4 c. extra-virgin olive oil, plus more for grill 2 tsp. honey Kosher salt 1 lb. boneless skinless chicken breasts 2 c. chopped pineapple 1 avocado, diced 1/4 red onion, diced Freshly ground black pepper DIRECTIONS -Make… Continue reading →

Blueberry-Lemon Ricotta Pound Cake Ingredients: ¾ cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) ¾ cup part-skim ricotta cheese 2 tablespoons lemon zest 2 tablespoons lemon juice plus 1 teaspoon, divided 1 teaspoon vanilla extract 1 ½ cups white whole-wheat flour 2 teaspoons baking powder ½… Continue reading →

Edamame Kale Dip   INGREDIENTS: 1 Bunch kale about 5 ounces or 5 cups of chopped kale 1 CLOVE garlic 1 ½ CUPS frozen edamame defrosted (about 9 ounces) 4 TEASPOONS lemon zest Juice from 1 lemon 1 TEASPOON salt ½ Jalapeño pepper minced ¼ CUP + 2 tablespoons olive oil   INSTRUCTIONS Bring 4… Continue reading →

Roasted Veggie, Chickpea & Pesto Quinoa Salad Ingredients For the roasted veggies/chickpeas: 1 red onion, chopped 1 red bell pepper, chopped 1 cup grape tomatoes 2 cups sliced baby bella mushrooms 1 can chickpeas, rinsed and drained 1 tablespoon olive oil 2 teaspoons garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black… Continue reading →

Easy Vegetarian Chili Ingredients 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, minced 1 red bell pepper, diced 1 (14-ounce) can diced fire-roasted tomatoes 1 (14-ounce) can red beans, drained and rinsed 1 (14-ounce) can pinto beans, drained and rinsed 1 cup water or broth 3 chipotle peppers from canned… Continue reading →