Being in business for almost thirty years, our staff has accumlated recipes that are delicious and healthy. After giving our many of these recipes to our clients, we have become known as having some of the best recipes for healthy eating. Below are some of our favorite receipes for you to enjoy:
"Banister and Associates saved me! They are some of the most genuine people and understood what I was going through. After dealing with a serious eating disorder, the counselors helped get me back on track for a healthy lifestyle. I am so thankful I was able to work with them." - Stacy Adams
Come visit us and let us help you meet your nutritional goals
We understand what it takes to
get you on a healthy lifestyle.
It takes planning, encouragement,
and patience. Our team of expert clinicians is ready to help you meet the goals you have for yourself. Most of us have even been there personally.
Fresh Salsa
Oven baked tortilla chips
So-Fancy Fish Pack
Orange Roughy
Honey Glazed Carrots
Sauteed Spinach and Peppers
WELLNESS I MINDFUL I REALISTIC
Being in business for almost thirty years, our staff has accumlated recipes that are delicious and healthy. After giving our many of these recipes to our clients, we have become known as having some of the best recipes for healthy eating. Below are some of our favorite receipes for you to enjoy:
"Banister and Associates saved me! They are some of the most genuine people and understood what I was going through. After dealing with a serious eating disorder, the counselors helped get me back on track for a healthy lifestyle. I am so thankful I was able to work with them." - Stacy Adams
Come visit us and let us help you meet your nutritional goals
We understand what it takes to
get you on a healthy lifestyle.
It takes planning, encouragement,
and patience. Our team of expert clinicians is ready to help you meet the goals you have for yourself. Most of us have even been there personally.
Fresh Salsa
Oven baked tortilla chips
So-Fancy Fish Pack
Orange Roughy
Honey Glazed Carrots
Sauteed Spinach and Peppers
Healthy Recipes - Salads
Strawberry and Spinach Salad
1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 tablespoons sesame seeds
1. Wash strawberries under cool running water. Remove caps and set aside to drain.
2. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Drain.
3. In a medium bowl, combine remaining ingredients and whisk together.
4. Slide strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss. Yields 8 servings.
Per serving: Calories 215
Fat 14 gFiber 3 g
Fiber 3 gSodium 76 mgProtein 3 g
Protein 3 gCarbohydrates 21 g
Mixed Berry Salad with Balsamic Vinaigrette
(to go with recipe below)
1 T balsamic vinegar
1 tsp. honey
3 T extra virgin olive oil
salt and freshly ground black pepper, to taste
1 pkg. (8 oz.) bag
Mediterranean or Spring Mix Salad Blend
1/2 c sliced fresh strawberries
1/2 c fresh raspberries
1/2 c fresh blueberries
1/4 c shaved parmesan cheese
1/4 c toasted sliced almonds
Directions:
Mix vinegar and honey in a small bowl. Whisk in olive oil, and season lightly with salt and pepper. Combine salad blend and berries in large bowl. Add vinaigrette and gently toss to coat. Arrange salad on plates Sprinkle with parmesan cheese and almonds. Yields: 6 servings
Nutrition Information:
127 Calories
10 gram Fat
9 gram Carb
3 gram Protein
91 mg Sodium
Fruit Salad with Poppy Seed Dressing
1 8 oz. can pineapple tidbits (juice pack)
1 ½ cups small strawberries or seedless red grapes
1 medium apple, cored and cut into bite-size pieces
1 10 ½ ounce can mandarin orange sections (water pack), drained
½ cup pineapple low-fat yogurt
½ teaspoon poppy seed
Lettuce leaves
Directions:
Drain pineapple, reserving 1 tablespoon of the juice. If using strawberries, cut them in half. For the fruit mixture, in a medium mixing bowl combine the pineapple, strawberries or grapes, apple, and orange sections. Toss lightly to mix. For dressing, combine yogurt, poppy seed, and the reserved pineapple juice. To serve, line salad plates with the lettuce leaves. Arrange fruit mixture on lettuce. Drizzle dressing over fruit.
Yield: 5-6 servings
Nutrition Information:
114 Calories
1 g Fat
27 g Carbohydrates
2 g Protein
18 mg Sodium
Quinoa Salad with Mediterranean Flavors
3/4 cup quinoa, rinsed thoroughly
1 1/2 cups water
2 cups (8 oz) green beans, stem ends trimmed, cut into 1/2 inch pieces
1/2 tsp grated fresh lemon zest
1/4 cup lemon juice
1/3 cup finely chopped shallot (1 large)
1/4 tsp salt or to taste, divided
Pepper to taste
1/4 cup olive oil
2 cups cherry tomatoes or grape tomatoes, halved
1/3 cup pitted Kalamata olive, coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup snipped fresh chives
Directions:
Combine quinoa, water and 1/8 tsp salt in medium saucepan. Bring to a simmer. Cover and simmer over low heat until quinoa is tender and most of the liquid has been absorbed, 12-15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl and let cool.
Meanwhile, bring large saucepan of water to a boil. Add green beans and cook until crisp-tender, 3-5 minutes. Drain and refresh under cold running water.
Whisk lemon zest, lemon juice, shallot, pepper and remaining salt in small bowl. Gradually whisk in oil.
Add cherry tomatoes, olives, parsley, chives and green beans to quinoa. Add lemon dressing; toss to coat. Salad will keep, covered in refrigerator for up to 1 day. To make it the day before, store the blanched green beans separately and toss them into salad shortly before serving (the acid in the dressing causes green beans to discolor).
Yield: 6 (generous 3/4 cup) servings
Nutrition Information: 3/4 cup
209 calories
13 gm fat
21 gm carb
Oriental Slaw
1 package of coleslaw blend (16 oz.)
1 can mandarin oranges (11 oz.)
1/4 cup catalina dressing
2 tablespoons mayonnaise
1 tablespoons soy sauce
1/3 cup honey roasted peanuts
Mix coleslaw blend and oranges in bowl. Mix dressings and soy sauce. Pour dressing mix over slaw. Cover and refrigerate at least 2 hours. Sprinkle peanuts over salad just before serving.
Makes 12 servings of 1/2 cup each.
Nutrition Information: 1 serving
85 calories4 gm fat
4 gm fat11 gm carb
Caramel Apple Salad
8 apples, chopped
1 tub Light Cool Whip
1 pkg instant fat free, sugar free
Butterscotch pudding
Lg can crushed pineapple in juice
Directions:
Mix all ingredients together in large bowl.
Makes seventeen ¾ cup servings
Nutrition Information: 3/4 cup
85.4 calories
1.5 gm fat
18.6 gm carb
