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Shape Your Future Healthy Kitchen: Meals Ready to Eat Shape Your Future Healthy Kitchen: Meals Ready to Eat Posted at 10:15 AM, Jan 10, 2021 and last updated 2021-01-11 13:01:09-05 Mike Brooks in the Shape Your Future Healthy Kitchen with Chef Valarie from OU TU Culinary Medicine to show you how to make Meals Ready to Eat. Ingredients 1 tablespoon Dijon mustard 4 cloves garlic, minced and divided 4 teaspoons olive oil, divided 1 teaspoon kosher salt, divided ½ teaspoon ground black pepper, divided 1 cup intact grain (barley, brown rice, wheat berries, quinoa etc.) **low-sodium vegetable ...

Shape Your Future Healthy Kitchen: Christmas Kale Salad Shape Your Future Healthy Kitchen: Kale Christmas Salad and last updated 2020-12-21 09:05:15-05 Mike Brooks in the Shape Your Future Healthy Kitchen with Chef Valarie from OU TU Culinary Medicine to show you how to make Christmas Kale Salad. Ingredients: Zest and juice of one orange ½ teaspoon kosher salt 1 green apple, unpeeled, small dice 1 cup chopped pecans or walnuts, toasted Instructions: Using clean hands, massage kale until it loses some volume and turns bright green. Stir in oil and fruit. Mix well. Cover salad with plastic w...

Shape Your Future Healthy Kitchen: Cabbage Roll Casserole Posted at 9:36 AM, Dec 13, 2020 and last updated 2020-12-13 10:37:59-05 Recipe from Shape Your Future Healthy Kitchen with Chef Valarie from OU TU Culinary Medicine for Cabbage Roll Casserole Serves 8 ½ cup brown rice, rinsed 1 cup brown lentils, picked through and rinsed ½ medium onion, finely chopped 4 cloves garlic, finely minced 4 ounces cremini mushrooms, finely chopped 2 teaspoons dried Italian herb blend 4 cups low sodium vegetable stock or water 1 head cabbage, thinly sliced or chopped ½ teaspoon kosher salt Chop...