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WishfulHealth, Youngtown (2026)

20/03/2021

Garlics And Herb Grilled Lamb Chops..

Ingredients :
rack of lamb
coarse salt and ground black pepper
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
4 to 5 garlic cloves, pressed
2 to 3 tbsp balsamic vinegar
1/4 cup red wine
For Tzatziki Sauce:
1 1/2 cups greek yogurt (higher fat content)
1 English cucumber, or 4 cocktail cucumbers
4 garlic cloves, pressed
2 tbsp olive oil
2 tbsp fresh chopped dill
1 tbsp fresh chopped mint
salt and pepper, to taste

Instructions :
1-This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it's done.
2-Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
3-While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
4-Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
5-For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you'll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

Servings 4

19/03/2021

Sautéed Garlic Butter Shrimp ..

4 tablespoons unsalted butter
1 pound large raw shrimp peeled and deveined
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
1 lemon sliced in half
1 tablespoon fresh parsley chopped

Instructions
1-In a sauté pan over medium heat, add butter. Once melted and hot, add shrimp. Season with salt and pepper. Cook for about 2 minutes, then flip shrimp over.
2-Cook for 1 more minute, then add minced garlic, stirring to combine. Cook for 1 additional minute, or until shrimp have turned pink and begin to curl up slightly. Remove from heat.
3-Squeeze lemon over shrimp and add fresh parsley. Toss to coat. Serve immediately.

Servings 4

17/03/2021

BBQ Chicken Stuffed Baked Potatoes..

Ingredients :
6 large russet potatoes
olive oil
kosher salt
3 cups cooked chicken chopped bite-size
2 cups barbecue sauce store-bought or homemade
Optional toppings: sour cream shredded cheese, chopped fresh chives

Instructions :
1-Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place in the oven. Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.
2-When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.
3-When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the barbecue chicken mixture. For ease of serving, you can also simply chop a baked potato onto a plate and top with the chicken. Garnish with cheese, sour cream and chives as desired. Enjoy!

Servings 6

17/03/2021

“Happiness is not a goal...it's a by-product of a life well lived.”
― Eleanor Roosevelt

16/03/2021

Breaded Chicken Cutlets ..

Ingredients :
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Instructions :
1-Preheat the oven to 350 degrees F.
2-To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
3-With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
4-Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
5-Serving suggestion: Lemon wedges, thyme sprigs for garnish .

Servings 4

15/03/2021

Chili-Orange Veggie Bowl..

Ingredients :
½ cup forbidden rice (uncooked)
1 small sweet potato, cubed
A few scallions (optional)
1 bunch of broccolini
2 small carrots, peeled into ribbons
A few slabs of tofu
¼ cup pomegranate seeds
Handful of sprouts
Sprinkle of sesame seeds
Extra-virgin olive oil
Sea salt & pepper, as needed

Chili-orange vinaigrette:
2 tablespoons fresh orange juice
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon sambal chili paste or sriracha
1 teaspoon rice vinegar

Instructions :
1-Cook the rice according to the instructions on your rice cooker.
2-Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath. Place the sweet potatoes and broccolini in separate steamer trays. Add the scallions on top and a few pinches of salt & pepper. Start the sweet potatoes first (they'll take longer). Cover and let them steam, checking around the 20 minute mark. Once they're almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.
3-Meanwhile, whisk together the dressing, set aside.
4-Assemble bowls with rice & toppings. Drizzle with the dressing and serve extra on the side.

Servings 2

14/03/2021

“Don't fear failure. — Not failure, but low aim, is the crime. In great attempts it is glorious even to fail.”
― Bruce Lee

12/03/2021

Ginger Tea..

Ingredients :
4 cups filtered water
3.5 oz ginger fresh
1 lemon sliced
honey or another natural sweetener (optional)

Instructions :
1-In a small saucepan, bring the water to a boil over medium-high heat.
2-Meanwhile, clean and chop your fresh ginger into 1-2" pieces. I use roughly 1-2 slices of ginger per cup of tea.
3-Add the ginger to the saucepan* and stir, then reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.
4-Strain the tea into mugs/teacups and then add a thin slice ( or two) of fresh lemon to each cup ( or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!

Servings 4

11/03/2021

Butternut Squash, Mushroom, & Goat Cheese Ravioli..

Ingredients :
-Butternut Squash/Mushroom Filled Raviolis
-1-2 tbsp of extra virgin olive oil
-1/4 tsp of sea salt
-2-3 Finely minced garlic cloves
-2 Cups of cooked, organic baby spinach

Instructions :
1-Leave Raviolis into boiling water for 7-8 minutes
2-•In salad bowl, toss the spinach, sea salt, olive oil, garlic, and raviolis together (when finished).
3-Add crumbled goat cheese when done tossing the salad

10/03/2021

Potato Croquettes ..

Ingredients :
2 lbs. Russet Potatoes
2 Garlic cloves minced
4 Tbs. Unsalted Butter
2 Egg Yolks
2 tsp Freshly Grated Nutmeg
2 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
1 1/2 C Flour seasoned with salt to taste
2 Eggs beaten
1 1/2 C Bread Crumbs seasoned with salt and pepper
Frying Oil
Fine Sea Salt

Instructions :
1-Preheat oven to 300°F.
Peel and quarter the potatoes. Place them in a medium pot and cover with water and a couple tablespoons of kosher salt. Bring to a boil, lower the heat and simmer until tender – about 20-25 minutes.
3-In a separate small saucepan, melt the butter over low heat and add the minced garlic. Gently heat the garlic for 10 minutes. Stir occasionally and avoid browning. Transfer the butter to a small bowl and set aside to cool completely.
4-Drain the potatoes and transfer to a sheet pan. Smash and spread the potatoes across the sheet pan to maximize surface area. Heat potatoes in the oven to draw out moisture for about 15 minutes.
5-Use a ricer or a food mill to purée the potatoes into a large mixing bowl. Add the garlic butter, egg yolks, nutmeg, salt, and pepper. Incorporate ingredients using a combination of a fork and a gentle hand without compressing the potato mixture. Cover with plastic and refrigerate for one hour.
6-Prepare a breading station with seasoned flour, beaten eggs, and seasoned breadcrumbs.
7-Scoop out equal portions of the potato mixture; 50 grams or 1-1/2” ball. Firmly but gently use your hands to form the mixture into a ball. Mold the ball into a 3” x 1” cylinder by placing the ball in the cup of four fingers of your right hand and pressing firmly with two finders of your left hand then pressing and rolling between both palms (or whatever works best for you).
8-Dredge all sides of each croquette in flour, egg, and breadcrumbs. Transfer to a lined sheet pan. Once all croquettes are breaded, place the sheet pan in the freezer for 20 minutes.
9-Heat frying oil in a medium pot (or a deep fryer) to 375°F. In batches, fry 3-4 croquettes at a time for 3-4 minutes or until golden brown. Transfer with a slotted spoon to paper towel and sprinkle with fine sea salt.
10-Serve warm with a mayo/mustard sauce. Can be made the day ahead and reheated in the oven at 300°F for 10-12 minutes.

Servings 6

09/03/2021

Grilled Eggplant Salad..

Ingredients :
6 small thin Asian Eggplants
1 T olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning eggplants
1 cup grape tomatoes, cut in half
1/2 cup crumbled Feta (or more)

DRESSING INGREDIENTS:
2/3 cup fresh basil leaves
1/3 cup parsley leaves (flat or curly)
2 large garlic cloves, sliced
1 T Dijon mustard
3 T capers
2 T fresh lemon juice
1/4 cup extra-virgin olive oil

Instructions :
1-Preheat the grill to medium-high.
2-Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper
3-Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.)
4-Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned.
5-Remove eggplant to a cutting board and let them cool. Cut grape tomatoes in half and make the amazing dressing while the eggplants cool.
6-If needed, wash and spin dry the basil and parsley leaves.
7-Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic.
8-Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more.
9-When eggplant is cool enough to handle, cut it into slices about 1 inch thick.
10-Gently combine the eggplant and tomato halves in a bowl and stir in enough dressing to coat the ingredients (about 1/4 cup). Save the rest of the dressing for another time; it's good on so many things!
11-Stir in the crumbled Feta and serve salad warm or at room temperature.
12-Even though tomatoes are best when they haven’t been refrigerated, this was not bad after it had been the fridge overnight. It didn’t last much longer than that though.

Servings 6

WishfulHealth

20/03/2021

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09/03/2021

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Monday	9am - 5pm
Tuesday	9am - 7pm
Wednesday	9am - 7pm
Thursday	9am - 7pm
Friday	9am - 5pm
Saturday	9am - 5pm
Sunday	9am - 7pm