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Hallie's Featured Recipes
Baked Kale Chips (Serves 2-4)

  • 1 bunch kale
  • 1 T olive oil
  • 1 t salt or other seasoning
    (minced garlic is also good)

  1. Preheat an oven to 350 degrees F (175 degrees C).
  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 olive oil and sprinkle with salt.
  3. Bake until the edges brown but are not burnt, 8-10 minutes

Two Minute Lunch (Serves 1)

  • greens
  • 1.5 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

    *NEW U Tip: Local or garden fresh vegetables are key for best

Chicken, Green Beans, and Garden Fresh Salad (Serves 4)

  • 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

Hallie’s Guacamole (Serves 6)

  • 3 avocados-peeled, pitted and mashed
  • 1 lime juiced
  • 1 t. salt
  • ½ c diced sweet yellow onion
  • 3 T chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 t 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.

    *NEW U Tip: Simplify by using avocado, lime juice, cilantro and garlic only

Chicken (or tofu) Stir Fry (Serves 10)

  • 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.