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Hallie's Featured Recipes

(Serves 2-4)

Baked Kale Chips
  • 1 bunch kale
  • 1 T. olive oil (organic sunflower oil for fruit free)
  • 1 t. sea salt
  • 1 clove minced garlic
  • Dash of black pepper
  1. Preheat an oven to 350 degrees F.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with oil and sprinkle with salt, garlic and black pepper.
  3. Bake until the edges brown but are not burnt, 8-10 minutes.

(Serves 1)

Two Minute Lunch
  • Greens
  • 4 oz tuna drained tuna fish (Wild Planet is delicious!)
  • Grape tomatoes
  • 1 red pepper
  • 1 T. balsamic vinegar
  1. Fill your plate with seasonal or your favorite greens
  2. Top with tuna fish
  3. Top with grape tomatoes
  4. Serve with a side of sliced red peppers tossed in 1 T. balsamic vinegar (No need for dressing)

Chicken, Zucchini and Tomatoes
  • 1.5 lbs chicken cubed
  • 4 zucchini diced
  • 2 T extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 - 4 tomatoes (roma are great but this time of year any will do)
  • 4 leaves basil cut into strips or dried basil (2 t)
  • ½ c parmesan cheese, freshly gratedSea salt, to taste
  1. In a medium separate skillet, cook chicken in 1 T olive oil on medium high heat until thoroughly cooked
  2. Season zucchini with sea salt
  3. Heat olive oil in large skillet add garlic and sauté for 2 minutes
  4. Add zucchini to the skillet and sauté for 2 minutes
  5. Add tomatoes and sauté until the skins are slightly blistered, about 2 minutes
  6. Add cooked chicken to vegetables and heat through. Toss with fresh parmesan
  7. !*NEW U Tip: Local or garden fresh vegetables are key for best flavor!

(Serves 4)

Chicken, Green Beans, and Garden Fresh Salad
  • 4 t light brown sugar
  • 4 t dry mustard
  • 2 t garlic powder
  • 1 t kosher salt
  • 1/2 t white pepper
  • 1 lb chicken breasts
  • 1 lb green beans
  • 1 T olive oil
  • 2 T freshly grated parmesan cheese
  • fresh spring greens
  • garden fresh tomatoes
  • garden fresh cucumber
  1. Prepare chicken rub: Combine light brown sugar, dry mustard, garlic powder, kosher salt and white pepper
  2. Coat chicken breasts with dry rub up to 30 minutes before grilling – set aside
  3. Toss green beans with olive oil and parmesan – set aside
  4. Mix fresh spring greens, garden fresh tomatoes and garden fresh cucumber with 1 T of your favorite vinaigrette dressing – set aside
  5. Preheat grill to medium high. Oil the grill rack. Grill 4 chicken breasts for about 4-8 minutes per side
  6. While grilling chicken, put green beans in a preheated 350 degree oven and bake for 7 minutes

(Serves 6)

Guacamole--Hallie's Best
  • 3 avocados-peeled, pitted and mashed (fruit free for some)
  • 1 lime juiced
  • 1 t. sea salt
  • ½ c diced sweet yellow onion
  • 3 T chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 clove minced garlic
  • 1 pinch ground cayenne pepper (optional)
  1. In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
  2. !*NEW U Tip: Simplify by using avocado, lime juice, cilantro and garlic only

(Serves 10)

Chicken (or tofu) Stir Fry
  • 1 lb Chicken breast cubed or 1 block of firm tofu (I like herb flavored Bountiful Bean) OR ½ pound chicken breast and ½ block tofu
  • soy sauce
  • 2 T balsamic vinaigrette dressing
  • 1 T yellow mustard
  • 1/2 c brown sugar
  • 6 or 7 peeled carrots, sliced in half and diced
  • 1 large pepper diced (any color)
  • 1 c broccoli (not pictured here but easily fits in)
  1. Lightly cover chicken with soy sauce. Mix together brown sugar, dressing and mustard. Pour over chicken and marinate while preparing vegetables.
  2. Heat 1 t sunflower or olive oil in a large skillet or wok on medium high heat and add onions and garlic until soft and slightly brown. Add carrots and Cajun seasoning and cook 15 minutes. Add peppers and continue cooking over medium heat while chicken is cooking.
  3. In a separate heated skillet, cook chicken and marinade and cook until chicken is cooked all the way through.
  4. Add cooked chicken and marinade to skillet with vegetables and cook another 3 minutes.
  5. Serve over ½ cup cooked brown rice or alone.

(Serves 4)

Green Soup
  • 1 bag of frozen broccoli
  • 15 ounces of chicken broth (homemade broth for potato and fruit free)
  • 1 can cannellini beans, rinsed and drained
  • 1/2 cup sharp cheddar (Organic Valley raw, sharp, white cheddar for potato and fruit free) (Daiya cheese for dairy free)
  1. Cook broccoli until tender in chicken broth.
  2. Add beans, broccoli and broth to food processor and blend until smooth.
  3. Pour into pan and heat.
  4. Top with cheese.

(Serves 4)

Thai Chicken Drumsticks
  • ½ bunch cilantro leaves and stems separated, coarsely chopped
  • 3 cloves garlic
  • 2 tablespoons oyster sauce
  • 1 lime, juiced
  • Salt and pepper
  • 8 chicken drumsticks (2 pounds)
  • 1 ½ cups jasmine (or brown) rice
  • 2 cucumbers, peeled, halved lengthwise and thinly sliced crosswise
  1. In a food processor, pure the cilantro stems, garlic, oyster sauce, half of the lime juice and ½ teaspoon each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
  2. Position a rack in the upper third of the oven and preheat to 400 F. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 35-45 minutes.
  3. Meanwhile, in a medium saucepan, combine the rice, 2 ¼ cups water and ½ teaspoon salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with fork.
  4. In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.

(Serves 2)

Egg White Omelet and Stir Fry
  • ½ red onion, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, sliced and quartered
  • 1 tablespoon unsalted butter
  • 8 egg whites (may use 4 whole eggs)
  1. Heat a large skillet on medium high heat and add butter. Add onion and cook to soften.
  2. Add peppers and zucchini and cook, stirring often, until vegetables are cooked as desired. Less than 10 minutes.
  3. In a small skillet heated over medium heat, add scrambled eggs and cook through, about 2 minutes.
  4. Mix veggies and eggs together on a plate. Enjoy!

(Serves 4)

Orange Roughy-Baked
  • 1 ¼ pound Orange Roughy fillets
  • 1 teaspoon seasoning salt (or less, to taste) (Check your food list for your food intolerance options)
  • Freshly ground black pepper
  • Paprika (Check your food list for your food intolerance options)
  • 2 tablespoons unsalted butter or ghee melted
  1. Butter an 11 x 17 baking dish. Place fish fillets in dish.
  2. Drizzle with melted butter or ghee.
  3. Sprinkle with seasoned salt, pepper and paprika.
  4. Cover and bake at 400 degrees for 15-20 minutes or until fish flakes easily.