Dr. Pamela Nathan DHM L.Ac. has been delivering health to your front door since 1998. Happy patients in over 78 countries. Want an Appointment? Book Now

Free Shipping Over $69**

Shopping Cart

Your cart is currently empty.

Asparagus Basil Salad Recipe

Asparagus Basil Salad

Jane Rosen chef

Jane Rosen

This Asparagus Basil salad is my favorite summer salad.
A big hit for potluck meals.

Easy to make.
Guests love it.
Read my special tips at the end of the recipe.


Asparagus Basil Salad Ingredients

asparagus for asparagus basil salad

  • 1 lb. asparagus, trimmed and halved
  • 1 cup grape tomatoes, halved
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • ¼ cup olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons dijon mustard
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper

Here’s how to put the Aparagus Basil Salad together

1. Steam asparagus for 3-5 minutes until fork tender.
2. Place asparagus, tomatoes, avocado and basil in a large bowl.
3. Stir in olive oil, lemon juice and mustard.
4. Sprinkle with salt and pepper.
5. Serve.


Jane’s personal note to make her Asparagus Basil Salad the best ever!
— I prefer to serve this salad right away, with the asparagus a little warm and the tomatoes at room temperature. But it’s good chilled too. Since the ingredients are one of everything, it’s easy to double the recipe. When you double the other ingredients, you don’t need to double the oil.

Veggies with Benefits: DIY Fermented Veggies

homemade pickles

A five-year study headed up by the Human Microbiome Project, which includes 200 researchers from 80 universities, found that the human body is made up of more microbes than human cells.

That’s right–we’re all just sacks of seething bacteria! Now before you freak out, remember that the word ‘bacteria’ has been given negative connotations by the hand sanitizer-fueled paranoia of the germ police. Bacteria come in good varieties too.

Continue reading

Sautéed Broccoli, Squash, and Carrots Recipe

Jane Rosen chef

Jane Rosen

Choose three vegetables with a variety of colors, approximately 2 cups of each and slice or chop them into a variety of shapes.  For this dish, I chose a green, yellow, and orange vegetable, broccoli, squash and carrots. I cut them into florets, half-rounds, and matchsticks.  Variety in color and shape will add to the eye appeal and nutritional value of the food.

In Deepak Chopra’s list of Buddha’s favorite vegetables in his 2001 book, ‘Grow Younger, Live Longer’, he lists a dozen vegetables in order of how long they should be cooked.  The higher on the list, the more cooking is required.

Sauteed Broccoli, Squash  Carrots Recipe

Simply Sauteed Broccoli, Squash Carrots Recipe

  • Carrots
  • Cauliflower
  • Broccoli
  • Celery
  • Asparagus
  • Bok choy
  • Cabbage
  • Red or green pepper
  • Green beans
  • Mung bean sprouts
  • Spinach
  • Snow peas

There are lots of possibilities when it comes to shapes when cutting and slicing:  large, medium or small dice, matchsticks, mincing, julienning, slicing into rounds or half-rounds, slicing diagonally, long thin slices made with vegetable peeler, wedges.


  • 2 tsp. olive oil
  • 2 tsp. Italian seasoning
  • 4-6 carrots, sliced diagonally and then cut into matchsticks
  • 1 large crown broccoli, cut into bite-size florets
  • 2 yellow squash, sliced into ¼ inch rounds and then halved

Cooking instructions for sauteed Broccoli, Squash and Carrots:

  1. Heat oil over medium high heat in a 10-inch skillet.
  2. Add carrots first, stirring constantly for 2-3 minutes.
  3. Add Italian seasoning, stirring constantly for 1 minute more.
  4. Add broccoli florets, continuing to cook for 2-3 minutes.
  5. Add squash pieces, cooking for 2-3 minutes more.
  6. Continue to cook until all vegetables are crisp tender. Do not overcook.  Remember that food will continue to cook after it is removed from the heat.
  7. When necessary, add 1-2 tablespoons of water at a time to prevent sticking.

Ground Chicken Lettuce Wraps Recipe

Asian Inspired Ground Chicken Lettuce wraps are delicious. These ground chicken lettuce wraps are an Asian-inspired dish that has many, many delicious flavors in it. As in this recipes the chicken may be put in lettuce. However, its possible to use any kind of wrap, tacos or even over a salad.

Asian Ground Chicken Lettuce Wrap RecipeThis Asian style ground chicken lettuce wraps recipe is very simple and very easy to make. Your whole family will love it as much as mine does. The number of servings will depend on if this is an appetizer or main course that you may be serving and also how big you make each of them.

Asian inspired Chicken Lettuce Wraps

Meal Type: Lunch or dinner
Level of difficulty: Easy
Prep time: 20 minutes- instead of chopping vegetables finely with a knife, I used my electric chopper which saved a lot of time.
Cooking Time: 30 minutes
Servings: Original recipe makes 6 servings


1 1/2 pounds ground chicken

2 tablespoons  soy sauce/Braggs aminos

2 tablespoons rice wine vinegar

1 tablespoon grated fresh ginger

1 tablespoon sriracha sauce (chili sauce)

1/3 cup bottle plum sauce

1 head iceberg lettuce

1 red bell pepper, chopped finely

2 carrots, finely chopped

2 celery stalks, finely chopped

3 scallions (spring onions), thinly sliced

1 tablespoon chopped fresh cilantro

1 can water chestnuts, drained and chopped finely

1/4 cup chopped roasted cashews (or peanuts)

Salt & Pepper to taste


1. Coat a large pan with a dash of olive oil or coconut oil.
2. Add all vegetables – carrots, celery, spring onion, ginger, bell pepper, water chest nuts,  and garlic. Let vegetables simmer in pan until soft.
3. Add ground chicken to vegetables.  Keep stirring and breaking chicken into a fine crumble so chicken does not get lumpy. Cook chicken until it is no longer pink.
4. Add salt and pepper.
5. Add plum sauce, soy sauce, vinegar and chili paste and stir to coat.
6. Reduce heat  and simmer until fully cooked.
7. Clean lettuce and present on a dish.
8. When serving chicken in lettuce wrap, sprinkle cilantro and cashews.



Almond Meal Breaded Chicken Recipe

This is one of my first Paleo recipes that tasted absolutely delicious. In fact, I think it was better than the real thing.  I wanted to share this amazing chicken recipe with you. Believe me when I tell you, I have made a lot of chicken recipes before, but this almond meal breaded chicken recipe is definitely worth paying attention to and trying.

Totally a la Paleo, I used almond meal instead of breadcrumbs or flour and it turned out really well. The almond meal helped to create a thick crust around the chicken and the bit of (healthy) fat in the nuts made the chicken really moist.

I have to say that this was the closest “healthy” version I’ve ever made that tasted ‘better’ than the true bread-crumbed or floured chicken fried in oil.

It was just as well I made extra – everyone had seconds.

Almond Meal Breaded Chicken Recipe

Meal Type: Dinner or Lunch or snack (I like it cold too)
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook time: 20-30 minutes
Serves: 6
Dietary Considerations: Paleo, Grain Free, Sugar Free, Dairy Free,

Chicken + Breaded Almond Meal Ingredients

  • 11/2 lb boneless, skinless chicken ( I used thighs)
  • 2 cups almond meal
  • 1 tbsp paprika
  • ½ tsp fresh garlic
  • ½ sweet yellow onion
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • Coconut oil (you can use olive oil)
  • 1 lemon


Just remember to season your almond meal  BEFORE you bread the chicken with it! This way the chicken has the best taste..

1.   In one bowl – beat eggs, squeeze lemon juice, add paprika, salt, pepper
2.   In another bowl – mix together 2 cups almond meal, paprika, salt and pepper.
3.   Dip chicken into egg mixture then into almond meal mixture
4.   Place in a large pan coated with coconut oil/ or olive oil, fresh garlic and sliced yellow onion. ( I used coconut oil) Repeat with all chicken pieces
5.   Cook for 20-30 minutes, until golden brown on medium fire
6.   Serve hot or cold!

Paprika:  Did you know?
The plant that makes the Hungarian version of the paprika spice was first grown in 1529 by the Turks at Buda, which is now part of the capital of Hungary, Budapest.
The first recorded use of the word “paprika” in English is from 1896.
It came from the Hungarian word “paprika”, which was a diminutive of the Serbo-Croatian language word “papar” (meaning “pepper) which in turn, came from the Latin “piper” or Modern Greek “piperi”.


Paprika, Chili and Cayenne are not the same.

Paprika – there are a lot of different types and grades. Commercial paprika is produced in Spain, South America, California, and Hungary. Hungarian paprika is of the highest quality with its rich red color and smooth texture. Usually, the container will say if the paprika is sweet or hot; if it doesn’t say, it’s most likely sweet. Spanish paprika, known as pimentón, is made of smoked peppers that have been ground. Only smoked paprika from the La Vera region of Spain can carry the name pimentón.

Cayenne are peppers. They are really hot and cayenne powder is ground dried cayenne pepper.

Chili Powder is a mix of chili pepper powder and other spices like cumin and garlic powder and sometimes other spices like cinnamon or nutmeg. Remember that chili powder can be really hot depending on the ratio and type of chiles to other ingredients are used together.

Bon Appetit!

Copyright © 2017 Good Gut Solution.