Call us today at (855) 599-4888 for a free in-home consultation

Proudly Serving San Gabriel Valley, Pasadena and the Inland Empire since 2002

Category : Recipes

Lilacs & Greensleeves: American Flag Fruit Kabobs

  • Posted On July 1, 2015
  • Categorized In Recipes
  • Written By



1 cup water
3 Tbsp lemon juice
1 pint strawberries, washed, trimmed and halved
1 cup blueberries
6 bananas, cut into 1″ pieces
bamboo skewers
“Mix water and lemon juice in a medium sized bowl. Prepare fruit. Place bananas in lemon water to coat to prevent bananas from browning. Thread a strawberry piece, followed by a banana piece onto 7 skewers. Repeat the process two more times on all 7 skewers and end by adding one additional strawberry. On 5 additional skewers, thread a strawberry, banana, strawberry, banana, then follow with about 5 or 6 blueberries. Line all skewers up on a serving platter to look like a flag and serve.”

Lilacs & Greensleeves: Crunchy Garlic Chicken

  • Posted On June 12, 2015
  • Categorized In Recipes
  • Written By




1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups Whole Grain Total® cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)\


  • Heat oven to 425°F. Spray 13×9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
  • In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
  • Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).


Lilacs & Greensleeves: Grain-Free Cauliflower Crust Pizza

  • Posted On May 6, 2015
  • Categorized In Recipes
  • Written By


Grain-Free Cauliflower Crust Pizza
(makes one approx. 10-12 inch pizza)
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal

Lilacs & Greensleeves: Broccoli and Gravy Toasts

  • Posted On April 4, 2015
  • Categorized In Recipes
  • Written By




6 ounces cooked ham, cut into bite-size pieces
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
3 cups broccoli florets
4 slices crusty bread, toasted (4 to 8 ounces)
Freshly ground black pepper


  1. In a large skillet cook ham and onion in hot butter over medium heat for 6 minutes or until onion is tender and lightly browned.
  2. Add flour to skillet; cook and stir for 1 minute.
  3. Add chicken broth all at once and cook and stir until thickened and bubbly.
  4. Add broccoli and cook, covered, for 5 minutes or until tender.
  5. Serve gravy over toasted bread slices.
  6. Sprinkle with freshly ground black pepper.

Recipe Here


Lilacs & Greensleeves: Turkey Breast with Wild Rice & Cranberries

  • Posted On March 6, 2015
  • Categorized In Recipes
  • Written By




4 cups cooked wild rice

3/4 cup finely chopped onion (1 large)

1/2 cup sweetened dried cranberries

1/3 cup slivered almonds

2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)

1 boneless whole turkey breast (4-5 lb) thawed if frozen


1. In a large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.

2. In a 3 to 4 quart slow cooker, place turkey. Stuff pockets with rice mixture. Place remaining rice mixture around edge of slow cooker.

3. Cover, cook on Low Heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170­°F). Thermometer inserted in center of stuffing should read 165°F.

Source Here

Lilacs & Greensleeves: Yogurt and Spice Grilled Chicken Skewers

  • Posted On February 3, 2015
  • Categorized In Recipes
  • Written By



Recipe by Catherine Broihier, M.S., R.D., and Kimberly Mayone
Photo by Tina Rupp


1/3 cup honey mustard
2/3 cup reduced-fat sour cream
1 cup plain low-fat yogurt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2-1 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat $
12 metal or wooden skewers

1. For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.

2. In a small bowl, whisk together all marinade ingredients; set aside.

3. Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.

4. When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.

5. Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.

6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.


Lilacs & Greensleeves: Coffee Shop Oatmeal To Go

  • Posted On January 8, 2015
  • Categorized In Recipes
  • Written By



(One Serving)

2/3 cup quick cooking oats
1/2 cup mixed nuts (I used pecans, sunflower seeds and chia seeds)
1/4 teaspoon cinnamon
1 tablespoon sugar, brown sugar or honey*
2/3 cup milk

“Combine all the ingredients, besides milk, in a heat proof mug or small bowl. Steam the milk until piping hot. I did this using the steaming wand of my espresso machine, but you can also easily do this on the stove in a small pot. Whisk the milk as it heats up, incorporating air into the milk so you can get that latte foam. Foam makes this oatmeal seem more like a coffee shop. 🙂 Pour the milk into the oatmeal mixture, give it a stir and allow it to soak and soften for 4-5 minutes.” ~ Emma

Source here

Lilacs & Greensleeves: Cinnamon and Vanilla Walnuts

  • Posted On December 9, 2014
  • Categorized In Recipes
  • Written By


1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts

Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.