Rhiana’s Recipes: Horseradish Crusted Flank Steak or Chicken Breast

25 Wednesday Apr 2012

Posted by in Gluten Free, Healthy Meat, Homemade Gluten Free Bliss, Monthly Menu, Rhiana's Recipes

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We are back with another installment of the joyous, Rhiana’s Recipes!  And for this installment we have the ingredients to a meal that hasn’t been on our menu long, but in that short time it has taken a strong hold of the titles “Most Loved,” “Most Ordered,” “Most Begged For,” and so forth.  In other words, it is a really really tasty meal.  And we recommend you get started on your first batch soon.  That said, we also think that our Healthy Creations Almond Millet Dinner Rolls are the best breadcrumbs for this creation, so we suggest you come in or go to Jimbo’s and pick up a batch today!

Horseradish Crusted Flank Steak or Chicken Breast

Ingredients:

  • 1lb Flank Steak or 1lb Chicken Breasts- for both you’ll want them cleaned and fat trimmed off
  • ½ Tbls  Steak Seasoning- can make your own or purchase a prepared one from the store
  • ½ Cup  Provolone Cheese- shredded
  • 1 Tbls  Parsley- minced fine
  • ¼ Cup  Spinach- frozen or fresh
  • ½ Tbls  Garlic- minced
  • ¼ Cup  Leeks- sliced very thinly
  • ½ Cup  Breadcrumbs- we make them fresh from our house made almond millet dinner rolls but you can use any unseasoned breadcrumbs
  • 3 Tbls  Prepared Horseradish- trader joe’s or jimbos has this in the refrigerated section- read the ingredients to make sure it does not have a lot of additives
  • 1 Tbls  Olive Oil
  • 1/8 tsp  Salt  (we recommend Himaliayan Pink Salt)
How to Cook
  1. Season flank steak or chicken breasts with steak seasoning and let rest on the counter while you prepare the rest of the meal.
  2. Preheat oven to 425d for Flank Steak, 350d for Chicken.  Leave steak on a plate until time to cook. Put chicken breasts into an ovenproof baking dish sprayed with oil.
  3. In a small skillet, heat about 1 teaspoon of olive or grapeseed oil until hot.  Add Leeks, spinach and garlic.  Saute on medium heat for about 5 minutes, until the leeks are translucent and lightly browned.
  4. Let sit for about 5 minutes to cool, then add provolone cheese and parsley to the mixture.
  5. In a small bowl, combine breadcrumbs, horseradish, olive oil and salt.  Mix together.
  6. Top Flank Steak or Chicken breasts with sautéed spinach/leek/cheese mixture.  The put breadcrumb mixture on top of spinach and cheese, pressing in so stays on top.
Bake Meat  as follows:

Steak- Place an ovenproof skillet, cast iron pan or baking sheet in the oven for 5 minutes to preheat.  Take skillet out and carefully put steak on skillet.  Bake for 6-8 minutes for medium/rare, 8-10 minutes for medium and 10-12 minutes for well done.

 Chicken-  Bake for 30-35 minutes, until the chicken is no longer pink inside.  If the breadcrumbs get too dark cover with foil.

Hope you enjoy your dinner!  And remember, Jimbo’s has all the Healthy Creations Almond Millet Dinner Rolls you will need! :)

Label GMO’s, a message from a Healthy Mom

23 Monday Apr 2012

Posted by in Celiac Disease, Gluten Free, Healthy, Helpful Healthy Initiatives, Organic

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Editor’s Note: Here at Healthy Creations, healthy food is very important to us.  So too is the source of this food.  Recently our Manager ran into a regular customer, Suzanne, at the Leucadia Farmers’ Market.  Funny enough, he ran into Suzanne working for petition signatures in the name of a stand against Genetically Modified Organisms.  We tend to agree with the idea, and although it is too late to sign the petition…it is not too late to get informed and vote in November. Read this great little informative article by the mom herself!

Hi, my name is Suzanne!  I’m a wife to a wonderful husband of fifteen years and mother of two amazing girls.  I’m also a volunteer for the Label GMOs campaign.  I became a volunteer earlier this year because my eldest daughter has had food allergies since the moment she came into this world in 2004.  She is allergic to corn, soy, sesame (tahini), egg and cod (fish).  She has many other allergies but these are the foods mostly found in the American diet, fed to animals for human consumption and in prepackaged foods.

Now, don’t we all know at least one child if not many children with food allergies these days?  I remember when I was a kid, nobody had allergies except to dust or animals.  We would have birthday celebrations in class and share treats.  But now parties are banned in school because of these allergies.  You might ask yourself, why are there so many allergies now?

Like many other people, I first found out about GMOs (Genetically Modified Organisms) by watching the movie Food Inc.  Do you know when you are eating GMOs?  If we don’t know what we are eating, how can we protect ourselves and our children with food allergies?

Here is an example of how GMOs could affect a person with food allergies, like my daughter.  Let’s say a scientist took tomato DNA and inserted fish DNA into it.  This resulted in a “food” looking like a tomato but there is a fish gene in the tomato so if there was a frost after the plant is planted than the fish-tomato would survive.  This has already been done.  In the grocery store, this product would be marketed as a tomato because it looked like a tomato.  But how do I know this is a tomato I can’t give to my child with fish allergies?  Say, unknowingly I feed it to my daughter and now we are back in the ER because she can’t breathe.  Also, let’s say, the doctors ask for a list of the foods I fed her.  I list tomato (not a fish-tomato) but allergy tests show she isn’t allergic to tomatoes.  Now this leads to why we should label GMO foods.  Children in America have a growing number of food allergies and if we don’t know what we are eating than we can’t protect ourselves or our little ones.

Furthermore, there is NO ACCOUNTABLITY for the makers of GMOs.  There was no label in the supermarket to say I was purchasing something other than a tomato.  Therefore, GMO makers won’t be held ACCOUNTABLE because their product is hidden. This is why GMO companies will spend millions of dollars in California to convince voters to not label GMOs, but I tell you, I need them and so do you.

As you may know, this is just the tip of the iceberg.  GMOs have antibiotics, viruses or bacteria and often have built in pesticides in them too.  If you haven’t registered to vote this is a great reason to register today.  You can register by filling out paperwork at the post office.  If you are registered, please join me and stand up for your rights.  YOU HAVE THE RIGHT TO KNOW WHAT YOU ARE EATING!  Please sign the Label GMO initiative to put this important issue on the November 2012 ballot.  To lean more go to http://www.labelgmos.org/sandiego and see other ways you can help get GMOs labeled.  Here is a great video of a mother, Robyn O’Brien with a child with food allergies.  http://www.youtube.com/watch?v=rixyrCNVVGA&feature=player_embedded

If you want to learn about what GMOs are please watch this free documentary online, http://www.thefutureoffood.com/onlinevideo.html Also, you can find out more by going to http://responsibletechnology.org/

Healthy Creations Helps Women!

19 Thursday Apr 2012

Posted by in Change, Local

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At Healthy Creations serving women is an every day occurrence.  And, considering our owner is a (young) woman, it is safe to say that we strive to make a positive impact for the women of San Diego County.

Last month when a regular customer, Jonette Burk came to us asking about a partnership with the St. Elizabeth Seton MOPs, an organization focused on supporting stay-at-home moms, we didn’t think twice before saying “YES PLEASE!!!”  No we work with MOPs to help spread healthy organic meals throughout San Diego County’s families!

Thus month, another regular, Marcie Peters, came in telling us about an already classic event, the Vagina Monologues.  So now, here we are getting ready to help spread the word about the upcoming Vagina Monologues, sponsored by Eve Ensler’s organization VDay.

VDay is a global movement of grassroots activists dedicated to generating broader attention and funds to stop violence against women and girls. VDay creates dialogue and shatters taboos around violence against women and girls and supports thousands of events in over 140 countries and local activists in producing benefit performances of The Vagina Monologues and other creative vehicles, the proceeds of which are invested in local anti-violence activities.

This production is benefiting Humanity in Motion, an awareness campaign to end violence against women through performance art and global partnership with supporting organizations.

Event is May 17 with doors open at 7:30 pm. at the Carlsbad Village Center 2822 State Street Carlsbad. Ca
*VIP seats available*
* General seating system, so make certain to arrive early to get a great spot and enjoy specialty Vagina Cupcakes*
* Raffle with amazing prizes and super special surprise pieces of art*

buy tickets by clicking on the picture above!

We want to know what you think!

16 Monday Apr 2012

Posted by in Uncategorized

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At Healthy Creations, our number 1 priority is customer happiness.  Sounds cliche (and it is), but let’s be honest.  We work to make the best tasting, healthy, gluten-free goods in San Diego and that means you should be happy whilst eating them.  Thus, here are a quick few polls to gain some insight into how we can better serve you!

keeping it Raw, a Healthy Creations special

09 Monday Apr 2012

Posted by in Bakery, Healthy, Organic, Specials

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Chances are you have come into the shop recently and been disappointed by the lack of our now famous Raw Protein Superfood & Fiber Nut Bars.  You know, those beautiful little rectangles of the most natural proteins topped in a delicate zig-zag by the most delicious raw chocolate we have to offer…yea that hunger igniting picture above.

Well, we aren’t making excuses, but we must be honest to inform you that we were suffering too. There has been a chia shortage and we just couldn’t get our hands on those lively little seeds…and it hurt us to not have Raw Bars for you (and ourselves).  But, with a little hard work we found a large supply and are now back in Raw Bar making mode! And we going to be making them often!  In fact, we just finished a huge batch earlier this morning.

So come in and tell us about your favorite Raw Bar experience and get yourself $1 off your Raw Bar!

(for example, our deli man Ian Lang says his favorite was when he brought one home to his girlfriend…who loved it so much she gave him a big ol’ hug!)

Rhiana’s Recpie: Lovely Lemon Cupcakes (goes national)

04 Wednesday Apr 2012

Posted by in Gluten Free, Organic, Rhiana's Recipes

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We all know Rhiana has created some recipes that keep our mouths and stomachs begging for more, heck we all beg her for the recipes.  Well, as you can see by the title of this post, here is one of those beloved recipes!  And guess what, AllRecipes.com took this one and published it big…guess it must just be that good!

We make these Gluten Free Lovely Lemon Cupcakes so that you can eat them in store, but we felt like that wasn’t enough…so here is the recipe:

Ingredients:

  • 2 cups almond flour
  • 3/4 cup gluten-free all-purpose baking flour
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 2 cups sucanat (crystallized sugar cane juice)
  • 1 (15 ounce) container ricotta cheese
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure lemon oil
  • 1/2 cup prepared lemon curd
  • 14 ounces cream cheese, softened
  • 1 cup butter, softened
  • 1 1/3 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 14 muffin cups with paper liners.
  3. Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
  4. Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
  5. Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
  6. Fill the prepared muffin cups about 2/3 full.
  7. Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
  8. Allow cupcakes to cool thoroughly.
  9. Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
  10. Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners’ sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

Nutritional Facts:

Amount Per Serving  Calories: 664 | Total Fat: 43.7g | Cholesterol: 178mg

We are teaming up with Energy Lab Training!

02 Monday Apr 2012

Posted by in Healthy, Specials

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Yes, you read that right; Healthy Creations and Energy Lab Training are teaming up to help make San Diego that much healthier!

Energy Lab Training is a human movement company focusing on each individual.  Key factors for Energy Lab trainers are your personal biochemicals and your personal goals.  Whether you are training for a triathlon or a busy mom looking to get into better shape, Energy Lab Training will design unique training and conditioning programs for you.  These programs are created to optimize flexibility, stability, manual treatment, strength, and endurance.

For a limited time, Healthy Creations and Energy Lab are offering you a sweet deal.  When you come into Healthy Creations and purchase $0 – $75 of food, mention Energy Lab and receive 1 FREE Group Strength Class!  If you buy more food…you get more classes, see below!Energy Lab offers private and small group classes for strength and mobility, sports nutrition, swimming (with video analysis), running (with gait analysis), and cycling.

Stop in and ask about it today!

Helpful Healthy Initiatives: Ingredients to Avoid!

26 Monday Mar 2012

Posted by in Healthy, Healthy Meat, Helpful Healthy Initiatives, Local, Organic

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As you probably have discovered from our last blog post, or maybe you discovered it the moment you walked in our doors; we are very, very, very conscious of the ingredients used in our foods.  Not only is it our goal to avoid unhealthy ingredients, but to point them out as bad, and find the healthy alternatives whilst preserving taste.  This was well documented in our last piece on our new commitment to Himalayan Pink Salt (which is part of a special at the shop, click here to find out more).

This post walks along a similar line, however, sways a bit to highlight the “evil ingredients” we make certain to not allow in our product.  This first installment will highlight 3 ingredients we hate, not only because of their footprint on the environment, but more so because of their footprint on our digestive systems!  And yes, you read that correctly, this is the first installment of 3 “evil ingredients”…there are more installments ahead.

Evil Ingredient #1: Corn Syrup

Ever wondered why those large corporations can sell their Twinkies and Hostess for so cheap while making so many, so fast; and we at HC sometimes are out of stock?  Well, the answer is pretty simple: corn syrup; they use it, we don’t.  Corn syrup, or High Fructose Corn Syrup, as you will most often find it labeled is a lab created liquid sugar.  Similar to wheat or soy, you will find corn syrup in more places than you would like (i.e. pizza marinades, salad dressings, sweetened iced tea) due to its cheapness, easy to make process, and ability to mix well with all things chemical.

So, how do we avoid this corn syrup at a place with such crazy tasty baked goods?  Well, to start we dedicate ourselves to the healthy ingredients, which means the thought to use the product never came to mind.  And, to go a step further, we dedicate ourselves to avoiding processed sugar all together; choosing instead, to utilize the natural sweetness of ingredients such as agave, sucanat, palm sugar, maple syrup, and more.  We go through long processes of refining our recipes until both the taste and the health meet our standards.  For example, we are in the midst of creating a Gluten-Free and yeast free baguette…not a simple task!

the beauty that is corn syrup

Evil Ingredient #2: Salt

So, we went over the positive alternative we use at Healthy Creations, Himalayan Pink Salt, but what we didn’t go over really, was why we avoid the standard plain white salt.

We avoid plain white salt because it is a processed salt, stripped of all nutritional value as its minerals are taken by machines while it is packaged.  Fortunately, other salts, such as sea salt or Himalayan Pink Salt do contain nutritional value thanks to their mineral content.  However, it is not too difficult for a food industry big wig to relabel salt into “sea salt;” thus research is necessary to ensure you are not subjecting your digestive system to plain white salt.

Here at Healthy Creations, we have done the research, and if we are not using Himalayan Pink Salt we are using verified sea salt…and more importantly, we are not using a whole lot of either. And you shouldn’t either!

Our favorite salt, Himalayan Pink Salt…we often mix it with our personal water!

Evil Ingredient #3: Sodium Nitrate

There is no nice way to introduce sodium nitrate, often labeled as a “coloring agent” is instead, a chemical preservative often added to meats in an effort to make them look fresh and tender.  To put into perspective how dangerous this coloring ingredient is, the USDA has already tried to ban it, and the USDA doesn’t make moves to outright ban an ingredient often (the ban was of course blocked by the meat industry).  Sodium Nitrate is known to be a poison, and is the source for countless children deaths.  How is it a poison? Well, once it enters your stomach, sodium nitrate befriends other substances to form nitrosamines, which are pretty quick to mutate and alter genetic material.  Take that one step further, and understand that these chemicals are incredibly simple and can replicate with undeniable ease.  The dangers of sodium nitrate don’t slow down, rather, increase with each bite.

How to avoid…how to avoid?  Well, to start, stop buying meats from large corporations and start buying local.  OR, you can come into Healthy Creations where are meat products are sourced from free range organic farms…that’s a good option too :)

Where we get our beef!

Stay tuned for more Helpful Healthy Initiatives!

Helpful Healthy Initiative: Himalayan Pink Salt

19 Monday Mar 2012

Posted by in Healthy, Helpful Healthy Initiatives, Organic

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Welcome to the start of the new blog show: Helpful Healthy Initiatives!  This week on the “show:” Himalayan Pink Salt, a new and important ingredient to the Healthy Creations Menu!

Healthy Creations is constantly working to make our meals, bakery, and deli not only as tasty as possible, but also as healthy as possible.  We do this by utilizing the most organic and natural ingredients we can get our hands on.  A recent development in this effort is our new passion for the use of Himalayan Pink Salt in our dinner menu.

Over the last few months we have heard a rising call amongst our customers and our own stomaches for lower sodium content.  We started by lowering the amount of natural sea salt we put into our recipes and heard very positive feedback from all involved.  But, for us health freaks, that wasn’t enough; we want our meals to have health benefits, not to avoid possible dangers.  And knowing that we can’t cook without salt completely Rhiana set out on some research looking to see what we could do about the little situation…and that led us to the beautiful Himalayan Pink Salt.

So, what are the benefits of Himalayan Pink Salt you might ask, and more importantly…is it going to look that rocky when I am cooking my meals?

Well, let’s start with what Himalayan Pink Salt is.  Himalayan Pink Salt is hand-mined, hand-washed, sun-dried salt mined from the ancient seas.  The process of its extraction has benefits alone, both to the environment and our bodies.  First, let’s start with the mere fact the salt is not being mined from an environment containing a natural habitat for living creatures; no matter how clean the process, just this action alone can cause environmental damage.  The hand-mining process involved in extracting this salt is an ancient technique, avoiding machinery and explosions, thus posing zero harm to in natural habitat.  Next, is the fact that the source is an ancient source, one untouched by the pollutants and chemicals of today’s oceans and seas.  In other words, Himalayan Pink Salt could be considered the most “organic” salt of them all.  Lastly, it is much nicer to know your salt was hand-washed and sun-dried as opposed to finding its life through a factory.

We at Healthy Creations like all of these facts…a lot.  And now that we are on the same page with you, let’s go into all the nutritional benefits.

Himalayan Pink Salt contains 84 minerals, including calcium, potassium, and magnesium.  The benefits hidden within these minerals are almost beyond explanation, but, we will do the best we can.  To start there is the simple benefit that if your body is receiving the proper amount of minerals it has an easier time digesting vitamins and other nutrients.  This means that with Himalayan Pink Salt you are not going to experience the digestive problems that normal sea salt can often produce; in fact, you are going to experience benefits to your digestive system.  Further, each and every cell of Himalayan Pink Salt operates through pH, thus helping your body to maintain optimum levels of pH.  And remember that comment about the minerals?  Well, perhaps the most notable of these minerals is calcium, providing strength for your bones while reducing the risks of gout, rheumatism and arthritis.  And this is just the start of the Himalayan Pink Salt benefits.

Has any of this got you excited yet?  Either way, keep reading…

You know of all those pesky toxins floating around in modern day-to-day life?  Ever wonder how you could fight them off without some pills?  Well, how about Himalayan Pink Salt!  Yes, you heard us right on that one.  The salt helps your body to maintain the proper amount of water, thus keeping your body hydrated and your digestive system efficient.  This helps your body to flush out toxins before they can settle, helping you to avoid those nasty coughs and flus that can make a sunny day rainy. This is further optimized by the electrolytes it works to create, keeping your immune system always in ready mode.

And not to end the conversation completely, but rather to put a short bookmark, all of those above qualities of Himalayan Pink Salt work to balance blood pressure. So, we ask…is there any reason not bring Himalayan Pink Salt into your daily diet…and then we answer…no.

Oh yea, this is what the salt will look like in your dish…if you can even see it.

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