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Chicken and Savoy Cabbage Skillet

Prep Time: 40 Minutes | Source:


  • 2 chicken breasts, boneless, skinless
  • 1/3 savoy cabbage, about 2 cups, sliced
  • 1 onion
  • 2 cloves garlic
  • 1 tbs minced ginger
  • 1 carrot
  • 1/2 cup Basmati rice
  • 1 1/4 cup chicken stock
  • 2 tsp soy sauce
  • 1 tbs olive oil


  1. Chop onion.
  2. Mince garlic and ginger.
  3. Cut carrot into matchsticks.
  4. Remove outer, dark green leaves from cabbage.  Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
  5. Cut chicken into bite-size pieces.
  6. Heat oil in large skillet over medium-high heat.  Add onions, ginger, garlic, chicken and stir-fry 5 minutes.
  7. Add rice, carrot, cabbage and stir-fry 5 minutes longer.
  8. Add stock, soy sauce, reduce heat, cover and simmer for 20 – 25 minutes, (until rice is done) stirring occasionally to prevent sticking.
  9. Serve from the skillet.
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Hello New Decade!

This is the time of the year that change seems so possible. For many of us change is going to be absolutely necessary, especially coming off a 5-week dessert binge. And we better get after it, because football parties and Valentine’s day are right around the corner!  

On the brighter side, every day is a new day, and a chance to commit or recommit to a healthy new regime. Exercise, drinking more water, eating more vegetables, Eating less sugar. 

Goals or changes can be broken down into two basic types. There is the “get to” and “have to”. “Get to” are more like increasing a habit you really like. If you like to exercise, adding an extra workout is not a big deal, because you like to exercise. The “have to” goals are when you add exercise, and you rarely, or never, use your treadmill, rowing machine, or gym membership. The “have to” changes are the hardest to start and maintain, but more than likely they are the most important thing you need to work on! 

This comes down to will power. There appears to be a 15-minute reserve of will power. It is not a muscle that you can build up, and that is why it is important to tackle any new “have to” goals one or two at a time. If you add exercise, drinking more water, drinking less sugary drinks, and eating more vegetables to your regime you will definitely be healthier and in relatively short time to boot. Sadly, that will probably give your healthy goals the boot all to soon too. 

If the aforementioned goals were in the “get to” category, we wouldn’t be having this conversation, would we (wink)? We admire people who can train like no tomorrow or are not tempted by dessert, but that doesn’t mean they have more will power, that just means that those areas aren’t triggers. Rest assured, they, too, have their own “have to” goals that are extremely hard for them, they just don’t happen to be the “coveted” exercise or diet related ones. 

The long and the short of all of this is, we all have areas of our lives that need improvement, and most of us have a pretty good idea what areas those are. 

I would like to encourage you to pick one, two at the most, lifestyle change. Lifestyle changes fall into the “have to” category and they are going to require you to say “no” to something and when you say “no” it will drain your will power reserves. The beautiful thing is that once you start to win at that “have to” goal it becomes easier with time and requires less and less of your will power. YEAH! And then you can apply the same technique to another lifestyle change! 

Embrace change and get after that first goal, you know exactly which one to tackle first! 

You got this! 


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Broccolini, Onion, and Potato Soup with Roasted Broccolini



  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1½ cups broccolini
  • 1 russet potato
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • ⅛ teaspoon ground ginger
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • 3 cups water
  • ¼ cup unsweetened almond milk
  • 1 tablespoon cooking wine
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon salt
  • 1 green onion

Roasted Broccolini

  • 1 tablespoon extra-virgin olive oil
  • 6-7 stalks broccolini
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • A few sprinkles ground pepper


  1. Soup: Finely dice the onion into small cubes and chop the garlic into small pieces and put it in a saucepan with a tablespoon of extra-virgin olive oil. Turn the heat on medium high (5-6) and sauté the onions and garlic for about 10 minutes, stirring all the time.
  2. Meanwhile, cut the broccolini into small pieces, and peel the potato and cut it in small pieces too. The smaller they are, the faster they’ll cook.
  3. After cooking the onions for 10 minutes, add the broccoli, potatoes, onion powder, garlic powder, dried thyme, oregano, basil, dill, ginger, pepper and red pepper flakes. Stir and cook for 2 minutes, then add the water, almond milk, wine, extra virgin olive oil and salt.
  4. Stir and cook for about 2 more minutes.
  5. Turn the heat down a notch (4-5) and put the lid on and let it simmer for about 20 minutes. Meanwhile, chop up the green onion into small pieces and a minute before you turn the heat off, add the green onions and stir.
  6. Put everything in a high speed blender and blend until it becomes a thick soup. Add a pinch of herbs (dried oregano, thyme, basil) as garnish and serve with roasted broccolini.
  7. Roasted Broccolini: Preheat oven to 350°F.
  8. Drizzle the olive oil over the broccolini in a small bowl, then add the onion powder, garlic powder, salt and ground pepper.
  9. Massage all the spices and oil thoroughly into the broccolini until everything is evenly coated.
  10. Bake in the oven for about 8-10 minutes (may take longer if your oven hasn’t been properly heated up yet).
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Christmas Cheer

This season has been nothing short of a blur. I spent some time rereading some older newsletters. It is like strolling down memory lane. We have been producing this newsletter with a few modifications at best for over two decades. Some of you even have the physical newsletters stored in binders for that long, too.

I know this is true because I ran into a customer the other day and she has been saving them. It serves as reminder to the importance of the written word and fun recipes! I write because I like to write. I love to share – share hope and goodwill to all. I love the message of Christmas and, in some ways, I try to carry the message of hope and goodwill to all throughout the year. For me, every season is a reason to celebrate and make the world a better place. Christmas is an especially amazing season, and so much good is generated.

Think about Giving Tuesday or the myriad of choices to bless those around the globe with clean water, a farm animal, vegetable seeds, health care, education, or a micro loan, etc. We can extend good through our local food banks or serving at shelters for humans or for animals. Each of us has a unique spot to serve those around us and, quite literally, only you know what will impact those in your sphere of influence. 

This last week, someone in our office asked us to participate in loading up a good size Rosemary plant with gift cards for cancer patients. Her thoughtfulness generated over $900 dollars of gift cards for the patients and their families to forget the moment and enjoy a moment. Or another person who orders extra produce to cook up and deliver an extra meal to an inbound friend. The ideas to extend hope and goodwill are limitless.

When I see and/or am able to participate even in the smallest acts of kindness, it reminds me that Christmas is meant to be experienced throughout the year- extending hope and goodwill to all.

If you have a moment, please share an act of kindness that you experienced, participated in, or witnessed. It might be the seed that inspires/encourages another to extend hope and goodwill in a similar way to those in their sphere of influence. 

Merry Christmas and Happy New Year from our family to yours.

-Tristan Klesick

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Red Cabbage and Leek Soup

Yield: 6 Servings | Prep Time: 25 Minutes | Source:


  • 1 tbsp canola oil
  • 12 cups red cabbage
  • 1 leek, finely chopped
  • 1 clove garlic, minced
  • ½ tsp curry powder
  • 1 tbsp ginger root, grated
  • 1 pinch salt (optional)
  • Ground pepper to taste (optional)
  • ¼ cup creamy soy preparation for cooking (optional)
  • 2 green onions, finely chopped


  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).