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Healthy Recipes for Eid al-Adha

Discover delicious and nutritious Eid al-Adha recipes. Celebrate with healthy dishes that blend tradition and wellness for a memorable feast.
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Grilled Lemon Herb Chicken with Quinoa Salad

 

This recipe combines lean protein with a nutritious quinoa salad, offering a hearty yet healthy option for Eid al-Adha.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons balsamic vinegar

Instructions:

  1. In a large bowl, combine olive oil, lemon juice, zest, thyme, rosemary, garlic, salt, and pepper. Add the chicken breasts and marinate for at least 1 hour in the refrigerator.
  2. Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side or until fully cooked.
  3. Meanwhile, rinse quinoa under cold water. In a pot, bring water to a boil and add quinoa. Reduce heat to low, cover, and cook for 15 minutes or until water is absorbed.
  4. Once quinoa is cooked, fluff with a fork and let it cool. Mix in cherry tomatoes, cucumber, and parsley.
  5. Toss quinoa salad with balsamic vinegar and season with salt and pepper.
  6. Serve the grilled chicken on top of the quinoa salad.

Why It's Healthy: This dish is high in protein, low in unhealthy fats, and incorporates quinoa, which is a high-fiber, nutrient-rich grain.

Spiced Lentil and Vegetable Stew

 

This hearty stew is rich in plant-based protein and fiber, making it an excellent choice for a healthy Eid meal. Lentils are both filling and low in calories.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup dried lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 zucchini, diced
  • 1 sweet potato, cubed
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large pot. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
  2. Stir in garlic, cumin, coriander, and cayenne, cooking for another minute.
  3. Add the lentils, vegetable broth, tomatoes, zucchini, and sweet potato. Bring to a boil.
  4. Reduce heat to low, cover, and let simmer for 30 minutes, or until lentils are tender.
  5. Season the stew with salt and pepper.
  6. Garnish with fresh cilantro before serving.

Why It's Healthy: This stew is fiber-rich and packed with vitamins and minerals from the vegetables, aiding in digestion and keeping you full longer.

Baked Stuffed Bell Peppers

 

Stuffed bell peppers are colorful, nutritious, and satisfying. This version is low in calories but high in flavor, featuring turkey and brown rice.

Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes
  • 1 cup cooked brown rice
  • 1/4 cup fresh basil, chopped
  • 1 cup grated low-fat mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil. Sauté onion and garlic until soft.
  3. Add ground turkey, breaking it up as it cooks. Stir in smoked paprika, salt, and pepper.
  4. Mix in diced tomatoes and cooked rice, blending well. Remove from heat and stir in basil.
  5. Stuff each bell pepper half with the turkey mixture and place in a baking dish.
  6. Sprinkle mozzarella cheese over each stuffed pepper.
  7. Bake for 25-30 minutes until the peppers are tender and cheese is melted.

Why It's Healthy: The use of lean turkey and whole grains makes this dish rich in protein and fiber, aiding in weight loss and muscle maintenance.

Zucchini and Eggplant Parmesan

 

A healthier twist on the classic, this baked, not fried, dish delivers all the flavors you love without the extra calories.

Ingredients:

  • 2 medium zucchinis, sliced into rounds
  • 1 large eggplant, sliced into rounds
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup grated low-fat mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 cup whole wheat breadcrumbs

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. Season zucchini and eggplant slices with salt and pepper.
  3. Layer the zucchini and eggplant in the baking dish.
  4. Pour marinara sauce over the vegetables.
  5. Top with mozzarella, Parmesan, and breadcrumbs.
  6. Bake for 30-35 minutes until the cheese is bubbly and golden brown.
  7. Garnish with fresh basil before serving.

Why It's Healthy: This dish is a low-calorie, nutrient-dense option thanks to the vegetables, and the baked preparation reduces the fat content.

Cauliflower Rice Pilaf

 

Cauliflower makes a fantastic low-carb alternative to rice. This pilaf is full of flavor and pairs perfectly with many Eid dishes.

Ingredients:

  • 1 head of cauliflower, chopped into florets
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1/4 cup slivered almonds
  • 1 tablespoon soy sauce
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pulse cauliflower in a food processor until it resembles rice grains.
  2. Heat olive oil in a pan. Sauté onion and garlic until fragrant.
  3. Add carrot and slivered almonds, cooking for another 5 minutes.
  4. Mix in cauliflower and season with soy sauce, turmeric, salt, and pepper.
  5. Sauté for 5-7 minutes until cauliflower is tender.
  6. Garnish with cilantro before serving.

Why It's Healthy: Cauliflower is low in calories and carbs but high in fiber, making it a great option for those looking to reduce caloric intake while still feeling full.

Spiced Chickpea and Spinach Curry

 

This flavorful curry is both vegan and nutrient-rich, featuring chickpeas for protein and spinach for a dose of iron.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 6 cups fresh spinach leaves
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh coriander, for garnish

Instructions:

  1. Heat olive oil in a pot. Sauté onion, garlic, and ginger until soft.
  2. Stir in cumin, coriander, paprika, and turmeric, cooking until fragrant.
  3. Add chickpeas and coconut milk. Bring to a simmer and cook for 10 minutes.
  4. Stir in the spinach and cook until just wilted.
  5. Season with lemon juice, salt, and pepper.
  6. Garnish with fresh coriander before serving.

Why It's Healthy: Chickpeas provide plant-based protein and fiber, while spinach is rich in iron and antioxidants, making this a balanced meal.

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Healthy Recipes for Eid al-Adha

Grilled Lemon Herb Chicken with Quinoa Salad

 

This recipe combines lean protein with a nutritious quinoa salad, offering a hearty yet healthy option for Eid al-Adha.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons balsamic vinegar

Instructions:

  1. In a large bowl, combine olive oil, lemon juice, zest, thyme, rosemary, garlic, salt, and pepper. Add the chicken breasts and marinate for at least 1 hour in the refrigerator.
  2. Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side or until fully cooked.
  3. Meanwhile, rinse quinoa under cold water. In a pot, bring water to a boil and add quinoa. Reduce heat to low, cover, and cook for 15 minutes or until water is absorbed.
  4. Once quinoa is cooked, fluff with a fork and let it cool. Mix in cherry tomatoes, cucumber, and parsley.
  5. Toss quinoa salad with balsamic vinegar and season with salt and pepper.
  6. Serve the grilled chicken on top of the quinoa salad.

Why It's Healthy: This dish is high in protein, low in unhealthy fats, and incorporates quinoa, which is a high-fiber, nutrient-rich grain.

Spiced Lentil and Vegetable Stew

 

This hearty stew is rich in plant-based protein and fiber, making it an excellent choice for a healthy Eid meal. Lentils are both filling and low in calories.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup dried lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 zucchini, diced
  • 1 sweet potato, cubed
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large pot. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
  2. Stir in garlic, cumin, coriander, and cayenne, cooking for another minute.
  3. Add the lentils, vegetable broth, tomatoes, zucchini, and sweet potato. Bring to a boil.
  4. Reduce heat to low, cover, and let simmer for 30 minutes, or until lentils are tender.
  5. Season the stew with salt and pepper.
  6. Garnish with fresh cilantro before serving.

Why It's Healthy: This stew is fiber-rich and packed with vitamins and minerals from the vegetables, aiding in digestion and keeping you full longer.

Baked Stuffed Bell Peppers

 

Stuffed bell peppers are colorful, nutritious, and satisfying. This version is low in calories but high in flavor, featuring turkey and brown rice.

Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes
  • 1 cup cooked brown rice
  • 1/4 cup fresh basil, chopped
  • 1 cup grated low-fat mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil. Sauté onion and garlic until soft.
  3. Add ground turkey, breaking it up as it cooks. Stir in smoked paprika, salt, and pepper.
  4. Mix in diced tomatoes and cooked rice, blending well. Remove from heat and stir in basil.
  5. Stuff each bell pepper half with the turkey mixture and place in a baking dish.
  6. Sprinkle mozzarella cheese over each stuffed pepper.
  7. Bake for 25-30 minutes until the peppers are tender and cheese is melted.

Why It's Healthy: The use of lean turkey and whole grains makes this dish rich in protein and fiber, aiding in weight loss and muscle maintenance.

Zucchini and Eggplant Parmesan

 

A healthier twist on the classic, this baked, not fried, dish delivers all the flavors you love without the extra calories.

Ingredients:

  • 2 medium zucchinis, sliced into rounds
  • 1 large eggplant, sliced into rounds
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup grated low-fat mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 cup whole wheat breadcrumbs

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. Season zucchini and eggplant slices with salt and pepper.
  3. Layer the zucchini and eggplant in the baking dish.
  4. Pour marinara sauce over the vegetables.
  5. Top with mozzarella, Parmesan, and breadcrumbs.
  6. Bake for 30-35 minutes until the cheese is bubbly and golden brown.
  7. Garnish with fresh basil before serving.

Why It's Healthy: This dish is a low-calorie, nutrient-dense option thanks to the vegetables, and the baked preparation reduces the fat content.

Cauliflower Rice Pilaf

 

Cauliflower makes a fantastic low-carb alternative to rice. This pilaf is full of flavor and pairs perfectly with many Eid dishes.

Ingredients:

  • 1 head of cauliflower, chopped into florets
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1/4 cup slivered almonds
  • 1 tablespoon soy sauce
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pulse cauliflower in a food processor until it resembles rice grains.
  2. Heat olive oil in a pan. Sauté onion and garlic until fragrant.
  3. Add carrot and slivered almonds, cooking for another 5 minutes.
  4. Mix in cauliflower and season with soy sauce, turmeric, salt, and pepper.
  5. Sauté for 5-7 minutes until cauliflower is tender.
  6. Garnish with cilantro before serving.

Why It's Healthy: Cauliflower is low in calories and carbs but high in fiber, making it a great option for those looking to reduce caloric intake while still feeling full.

Spiced Chickpea and Spinach Curry

 

This flavorful curry is both vegan and nutrient-rich, featuring chickpeas for protein and spinach for a dose of iron.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 6 cups fresh spinach leaves
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh coriander, for garnish

Instructions:

  1. Heat olive oil in a pot. Sauté onion, garlic, and ginger until soft.
  2. Stir in cumin, coriander, paprika, and turmeric, cooking until fragrant.
  3. Add chickpeas and coconut milk. Bring to a simmer and cook for 10 minutes.
  4. Stir in the spinach and cook until just wilted.
  5. Season with lemon juice, salt, and pepper.
  6. Garnish with fresh coriander before serving.

Why It's Healthy: Chickpeas provide plant-based protein and fiber, while spinach is rich in iron and antioxidants, making this a balanced meal.

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Depending on your treatment goals, other medications such as metformin may also be considered. We recognize the importance of managing side effects, so your care plan might include medication to ease symptoms like nausea. Your well-being is always our top priority!

Please note that compounded medications are customized to meet individual patient needs and are not FDA-approved for safety or effectiveness. A prescription is necessary. Results may vary from person to person.

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These compounded medications are made by state-licensed pharmacies that follow both federal and state regulations, including quality standards. However, when compounded in accordance with these laws, these medications are not subject to FDA approval and are not evaluated for safety or effectiveness.

Is compounded medication the same as generic medication?

Compounded medications differ from generic drugs. Generics require FDA approval by demonstrating bio-equivalence to the brand-name drug. In contrast, compounded medications are not FDA-approved. They are made based on a personalized prescription that may not be commercially available elsewhere or when a drug appears on the FDA’s shortage list. Compounding pharmacies must have the proper licensed facilities and comply with state and federal regulations before dispensing these medications.

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Our providers focus on personalized medications and dosages that aren’t commercially available at your local pharmacy. While we don’t prescribe Ozempic®* or Wegovy®* directly, we may prescribe treatments containing the same active ingredient. These medications are specially compounded for you by a licensed pharmacy to meet your specific needs.

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