Points of Wellness Blog

This is a fast and easy recipe that adults and kids will like. There are two variations of this recipe, very fast and easy using canned tomatoes and frozen prepared cheese tortellini or not as fast using fresh tomatoes and fresh homemade pasta…you choose!!
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Perfect for the summer time heat and with no fat or added sugar it won’t add to your waist line!  Our variation on a Cranberry-Raspberry cooler will whet your whistle and cool you down!  Read the rest of this entry »

Local honey is a great remedy for seasonal allergies and adding it to pumpkin puree gives this smoothie a smooth and frothy texture.  Perfect for a mid morning snack. Read the rest of this entry »

Quick recipe that dresses up frozen gnocchi.  High in protein and taste makes for a perfect week night dinner.

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This zucchini soup is a very simple recipe perfect as a side dish or a light lunch or dinner.  Broccoli or cauliflower may be used in place of zucchini.  Pair with a crusty bread and some cheese, delish!

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Ingredients:

1 1/2 lbs haddock, cod or halibut fillets
1/8 tsp salt
1/8 tsp pepper
1 med. chopped onion
1/3 cup minced fresh parsley
2 tsp grated lemon peel
2 tsp grated orange peel
4 tsp canola oil

Directions:

Place a 18 X 12 inch piece of heavy duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together and crimp to seal-forming a large packet.

Bake at 450 degrees for 15-20 minutes or unitl fish flakes easily with a fork. Open foil carefully to allow steam to escape.

This gluten free tabouli is packed with protein without using wheat!

• 1 cup Quinoa (cooked as directed on package)
• 2 cups water
• 1/3 cup Olive Oil
• 1/2 cup fresh lemon juice
• 2 large ripe garden tomatoes
• 3/4 cup fresh parsley, chopped
• 1 1/2 cups scallions, chopped
• sea salt to taste

Directions

1. Prepare Quinoa as noted on package.  Be sure to rinse quinoa several times to remove the outer bitter layer.

2.  Chop tomatoes, parsley, scallion and mix with lemon juice and olive oil. 

3. Stir in quinoa, salt to taste and mix.

4. Refrigerate for the day to infuse flavors.  Then remove 1 hour before serving to reach room temperature.

Gluten free burgers

•  1 lb  ground turkey breast
• 1 small  onion, finely chopped
• ½  red bell pepper, finely chopped
• ½  green bell pepper, finely chopped
• 2  eggs, beaten
• 4 tbsp rice flour
• 2 tsp dried mixed herbs (your favorites)
• 2-3 dashes Tabasco sauce (optional)
• rice flour to stop burgers sticking when being shaped

1. Put all the ingredients except the eggs into a large mixing bowl and combine thoroughly. 

2. Add approximately ¾ of the eggs and mix until all the egg is absorbed into the mixture. You will probably need to add the rest of the egg if the mixture does not look sticky enough. 

3. shape into patties (use flour if sticking)

4. Grill patties until cooked all the way through, turning over halfway into the cooking time. Check they are cooked all the way through by cutting into the centre of one. 

Serve in a wheat free roll with lettuce and relish or with crispy oven baked potato wedges and salad or steamed greens.

• 3 ½ cups peeled, seeded and thinly sliced cucumbers
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon lemon juice
• 1 1/2 cups chicken or veggie broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of cayenne pepper (optional)
• 1 avocado, finely chopped
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/2 cup plain yogurt

 Heat olive oil in a large saucepan on medium-high.  Add onion and garlic and cook about 5 minutes-under tender and translucent.  Add lemon juice and cook for 1 minute. Add cucumber, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a low simmer until the cucumbers are soft about 7 minutes.

2. Pour into blender. Add avocado and parsley; blend on low until smooth.  Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled.  Garnish with parsley.