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Our First Open House Was a Success!

Posted by Nutrition Works on

Our first Open House was a hit and we couldn't have done it without our guests' support! Thank you to all who came out to join us! Look out for our next Open House coming soon! We hope you enjoyed all the information & goodies available including the great food! All of the food supplied was made from ingredients we carry right in the store. If you didn't get to sample the dishes, you can recreate them at home! Listed below are our recipes from the Open House along with links to the ingredients we used. Enjoy!




Lentil Soup

2 cups Brown or Green Lentils

1 cup Olive Oil

8 cups Chicken Stock

2 Carrots

1 Onion Chopped

2 Stalks Celery

8 oz Kale

¼ cup Butter

1 (14-16 oz) Crushed organic tomatoes or 1 lb fresh tomatoes

2 cloves Garlic

½ tsp Turmeric

Salt, pepper, oregano, basil to taste


In a large pot heat oil and saute garlic, onion and celery until tender. Add carrots and other spices and stir for 5 minutes. Add lentils, tomatoes, and stock; bring to a slow simmer. Reduce heat and cook for 45 to 60 minutes. Add kale 5 minutes before serving. Add seasoning to taste.

Honey Cinnamon Glazed Pecans

2 cups Pre Soaked and dried nuts

½ cup Maple syrup

¼ cup Honey

¼ tsp Cloves or allspice (optional)

½ tsp Salt

1 tsp Cinnamon

Coconut oil


Soak and dry/dehydrated 3 cups of your favorite nuts. Combine: ½ cup maple syrup, ¼ cup honey, 1 tsp cinnamon, ½ tsp sea salt in a bowl, mix well and add nuts, coat them thoroughly. Spread nuts on a parchment lined baking sheet that has been coated with coconut oil. Nuts should be in a single layer only. Preheat oven to 350 degrees and bake for 12 to 15 minutes, stirring every 3 to 4 minutes. Once you see bubbling they are done. Remove from oven and transfer to another baking sheet to cool. Gently separate as they cool to avoid clumping.



16 oz Chick peas (drained and rinse well if canned)

1 tsp Garlic

¼ cup Tahini butter

1 Tbsp Olive Oil

½ cup Lemon Juice

¼ tsp Cayenne pepper

½ tsp Salt


Combine all ingredients in food processor until desired consistency is achieved. Served chilled with vegetables, crackers or chips for dipping.

Hint: Hummus makes a great replacement for mayonnaise if thinned with extra oil.


Lemon Ginger Hemp Cookies

2 ½ cups Almond Flour

½ cup Olive, coconut, or walnut oil

½ cup Maple syrup

½ cup Hemp Hearts

1 Tbsp Lemon peel or fresh lemon zest

1 tsp Ginger

1 Egg

1 tsp Sea salt

1 tsp Baking powder

1 tsp Baking soda

Combine dry and wet ingredients in separate bowl. Whisk ingredients together. Bake at 350 degrees on greased baking sheet for 8 to 10 minutes.


Gluten Free Pancakes

½ cup Pamela’s pancake mix

¼ cup Buckwheat flour

2 Eggs

½ cup Milk

1 Tbsp Coconut oil

½ cup Pumpkin (optional) reduced milk

1 tsp Vanilla or almond extract

¼ tsp Salt

1 scoop Nutritional Frontiers Chocolate Super Shake (optional) increase milk

In a large mixing bowl, combine all ingredients with a whisk. Adjust milk to create smooth batter. Cook on buttered griddle until golden brown on both sides. Serve with maple syrup, whipped butter, and fresh fruit. Note: May be frozen for later use. Makes 6 (4 inch) pancakes


Gluten Free Granola

2 cups Oats

2 cups Coconut chips/flakes (unsweetened)

2 cups Almonds (raw soaked, slightly ground)

3 cup Sunflower seeds (raw soaked, slightly ground)

1 cup Coconut Oil, melted

¾ cup Maple syrup or Honey

1 Tbsp Cinnamon

¼ tsp Salt

1 Banana (ripe, mashed) (optional)

½ Tsp Vanilla (optional)

½ cup Raisins (optional)


Pre soak and grind almonds and sunflower seeds. Mix all dry ingredients in a large bowl. Melt coconut oil and mix maple syrup, banana, vanilla and spices together. Combine ingredients making sure even distribution of mixture. Spread on baking sheets approximately ½ inch thick and place in preheated oven (less than 100 degrees). Slowly dry mixture by turning frequently for 30 minutes. Store in sealed container in freezer.


Chicken Quinoa Salad


1 cup Quinoa (pre cooked and chilled)

1 ½ cups Chicken (pre cooked and cubed)

½ cup Green onions, chopped

½ cup Cucumbers, peeled & chopped

¼ cup Parsley

2 Tbsp Pine nuts toasted, slightly ground

½ cup Grapes, cut in quarters

Radish (optional)


¼ cup White wine vinegar

1 ½ cup Olive Oil

1 tsp Cumin

½ tsp Salt

¼ tsp Pepper

1 clove Garlic, minced

In a small bowl prepare dressing of white wine vinegar, olive oil, cumin, salt, and pepper. Set aside. Pre-cook quinoa according to directions and cool. In preheated skillet (no oil), gently roast pine nuts (3 minutes) until golden brown, cool. In a large bowl combine the quinoa, chicken, green onions, cucumbers, parsley, pine nuts and grapes. Drizzle salad dressing over salad and toss. Refrigerate before serving. Serves 10 to 12.

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