Tammy Brown
Culinary Team
We serve the people of God and help keep the dining
area and kitchen clean.”

Our Culinary Ministry promotes healthy eating. Healthy eating is the best choice to make for your diet. 3 John 1-2 states, “Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.” Recently my employer gave me a Healthy Living By Choice calendar that includes one healthy meal per month composed by a group of employees at the company. You’re probably thinking, “How can eating only one healthy meal per month improve my diet?” The truth is, that it’s the little choices we make every day that can make a major difference in the quality and lengths of our lives. A commitment to healthy living is the most important choice we will ever make. I have decided to share their recipes with you. Together we can being Eating Healthy By Choice and enjoy these Healthy Living By Choice recipes.

Healthy Living By Choice Recipes

Southwestern Salad
1-Can Black Beans
1-Can Sweet Corn
Brown Rice or Wild Rice
Pico de Gallo
Mix it all together and eat by itself or pour it over a bed of rice. Very healthy. A great source of fiber and proteins.
Cranberry -Almond Broccoli Salad
1/2 Cup Red Onion
1/3 Cup Canola Mayonnaise 
1 tbsp. Cider Vinegar
1 tbsp. Honey
 1/2 tsp. Salt
1/2 tsp. black Pepper
4 cups coarsely chopped Broccoli Florets
(about 1 bunch)
1/2 Cup Silvered Almonds toasted
1/3 cup dried Cranberries
Soak onion in cold water 5 minutes and drain. Combine all other ingredients stirring well with a whisk. Add onions back to salad. cover and chill 1 hour before serving.
Yummy Blue Baby Salad
1 core Watermelon, bite sized pieces
1 cored pineapple, bite sized pieces
1 pint of fresh blueberries
Combine fruit and juices from cutting for a great snack. Enjoy your delicious salad!  
Roasted Apples with Oats
1/4 cup quick cooking oats
2 tbsp. flour
2 tablespoons sugar
1/4 tsp, flour
2 tbsp. sugar
1/4 tsp ground cinnamon
2 apples, halved with core removed
Adjust oven rack to middle-position and preheat to 375 degrees. In a small bowl mix together oats, flour, sugar, and cinnamon so that all ingredients are evenly incorporated. Place the apples in an 8×8 inch roasting pan, cut side up then divide oat mixture between the apples. Place in the oven and cook until the oats are browned and the apples soft, about 45 minutes. Serve hot with vanilla ice cream or whipped cream
Chicken Breast Cooked in Salsa
 Flavorful and no fat
Mom’s Cholesterol Lowering Juice
Fresh Ingredients
1 bunch of Celery
1 bunch of Beets
1 large Pineapple
Peel pineapple, cut ends of beets and bottom of celery, cut all in pieces to fit your juicer or bullet, this yields about a quart of juice. Drink a 6oz. cup in the morning before breakfast.
Peanut Butter &
Banana Shake
1 Banana, sliced & frozen
1 tbsp. Creamy Peanut Butter
5 Hershey’s Dark kisses
1 cup of Unsweetened vanilla Almond Milk
Blend all ingredients and Enjoy!
Oat Chip Cookies
2 cups mashed Bananas
1 Cup oatmeal
desired amount of chocolate chips 
Mix mashed bananas with oats and chocolate chips into a ball and place on a cookie sheet, bake at 350 for 12 minutes.

Chicken Crockpot Tacos


2 Chicken Breasts
1 Jar of Salsa
Taco Toppings
(Lettuce, Shredded, Cheese, Guacamole)
Place the chicken breast in the crockpot and pour the jar of salsa over them. Cook on low for 8 hours. Using two forks, shred the chicken in the crockpot, then drain off the excess liquid. makes 8-10 tacos. For extra spice, use hotter salsa.
Soy and Ginger Salmon
1/2 Cup Low-Sodium Soy sauce
2 tbsp. Honey
1 Clove Garlic, finely chopped
1 tbsp. granted fresh Ginger
1/4 tsp. red pepper flakes(optional)
 4 6 – ounce Salmon fillets
Step 1 In a glass baking dish or large resalable plastic bag, combine the soy sauce, honey, garlic, ginger, and pepper flakes(if using). Add the salmon, skin-side up. Cover and refrigerate for 30 minutes.
Step 2 Heat broiler on high. Transfer the Salmon in the same color throughout and flakes easily, 7 to 10m minutes. If desired, pour the marinade info a small saucepan and boil for 1 minute. Spoon the sauce over the Salmon.  
Overnight Oats
1 cup of Oatmeal
1 cup of Almond Milk or regular Milk
Blueberries, Strawberries,
Blackberries, Almonds
Mix ingredients and refrigerate overnight. Serve cold for breakfast.
Cilantro Lime Shrimp
with Zucchini
1 pound Shrimp, shelled
1 tablespoon Olive Oil
4 cloves Minced Garlic
1/4 cup Vegetable Broth
1 tsp. Honey
Juice of 1 Lime
3 med. Zucchini, spiraled or cut into Noodles, Salt & Pepper to taste
1 tsp Honey
1 tsp Lime Zest
2 tbsp. Cilantro Chopped
In a bowl combine Olive Oil, Garlic, Cilantro, Honey, Lime Juice & Lime Zest. Add uncooked Shrimp and toss, then marinate for 15-20 minutes. Heat marinate mix for 1 more min in skillet and the set aside. In skillet add Vegetable Broth and shimmer for 2 minutes.., add Zucchini Noodles  and cook until tender, about 2 minutes. Add Shrimp mix back in and stream to done. Toss and Serve.