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Cod With Beans, Corn, and Pesto

July 16th, 2010

You can use any white fish (cod, tilapia, halibut, etc.) for this recipe, but just remember to get it from a sustainable source.  Super easy recipe from the 15 minute Real Simple collection.  Try this with the July Wine of the Month or a Sauvignon Blanc!




Parmesan Pasta With Chicken and Rosemary

July 16th, 2010

All you need is 15 minutes and 5 ingredients.  This chicken pasta side dish will accompany a host of other main courses and is also great for the outdoor bbqs.  Add some garlic powder and give it an extra kick.  We love garlic!




July Wine of the Month

July 16th, 2010

So we prefer reds, but sometimes the food pairings or weather call for a white.  This month we stumbled along a Riesling from the Wallula vineyard atop the Columbia River in Washing ton State.  This Pacific Rim Riesling tastes dry and contains pineapple and apricot flavors that pairs well with salads and seafood.  Also, we have to give a thumbs up to the winery for adhering to the strictest Demeter Certified Biodynamic® farming and viticulture standards.




July Beer of the Month

July 16th, 2010

Coming from Bend, Oregon’s Deschutes Brewery, the Mirror Pond Pale Ale is a gem.  Even ask our friend Ericka, who confirmed the monthly choice with rave reviews.  This American style pale ale is great for all different kinds of foods and drink great just by itself.  But try it with pizza, bruschetta, or pears and goat cheese.  There is a little sweetness that just makes it a great, easy drinking ale.  Try the 2009 silver medal winner at the American beer festival and let us know what you think.




Tuna and Chickpea Salad With Pesto

June 8th, 2010

Here is another pseudo salad that can be a side dish or a main meal.  And since there is no cooking involved, this recipe is great for a day at the beach, picnic, or hike.  If you want to make a healthier version of pesto try Caitlin’s pesto recipe of  a few tablespoons olive oil, a bunch of basil, 1 cup cashews, 1 garlic glove, pinch of salt and pepper.  Blend all ingredients in blender.  Healthy and yummy!




Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

June 8th, 2010

This dish can be a meal or a side dish.  The recipe calls for a lot of herbs and spices but it is super easy to make and absolutely delicious to eat.  Adding asparagus, since it’s in season, is great and adds even more nutrients to the dish.  This can be served warm or cold and is great for picnics.




Grilled Halibut with Tatsoi (Spinach) and Spicy Thai Chiles

June 8th, 2010

This fish recipe is excellent with fresh halibut and the tatsoi can be replaced by your everyday spinach.  The sauce is the perfect blend of sweet and spice.  The sauce can be prepared earlier and you will want to use it on everything.  This meal will delightfully fill you but is quite low in calories.  Avery healthy and satisfying meal and pairs well with a dry Gewurztraminer or Riesling.




June Wine of the Month

June 8th, 2010

This month’s wine is the chardonnay from Lincourt Winery in Santa Barbara County.  Lincourt has been turning out exceptional wines for a long time and has another label called Foley.  Lincourt is actually the combined names of the wine maker’s daughters.  The chardonnay has some strong fruit flavors but definitely not sweet.  Try this wine with salads, chicken, or fish and with sauces containing spiciness, pesto, or vinaigrette.  Delicious for a price around $12.99.




June Beer of the Month

June 8th, 2010

This month’s installment of the beer of the month comes from Brewery Ommegang in Cooperstown, New York.  Since the weather is getting more comfortable and outside activities more plentiful, why not find a beer that pairs well with the outdoors.  Hennepin, the  Belgian Farmhouse Saison style beer, is the perfect choice and one of our favorite beers ever!  This is a super smooth beer with ginger and coriander that gives it a kick of spice.  And at 7.7% alcohol, a 22 oz. is all you need.  This beer is great with spicy eastern dishes, chicken, sushi, and other fish.




Minted Orzo and Zucchini Salad

May 6th, 2010

I guess mint will be the theme of this month in the herb category.  If you let this orzo salad sit a bit before serving, the flavors infuse the orzo, tomatoes, and zucchini a lot more.  This is a great side dish to grilled fish and a glass of dry white wine.  One thing, if you like garlic, add some more to get an extra kick!




 
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    Here at Thrive Wellness we are passionate about healthy, organic food from local, sustainable sources. We also enjoy pairing this food with great wine and beer. Check out and enjoy the recommendations and recipes.
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