Eating Clean: Apple cider vinegar drinks and other healthy bites

PHOENIX (3TV/CBS 5) — With a new year comes New Year’s resolutions, and if one of yours is to eat healthier, then we’ve got you covered. We had registered dietitian Jamie Miller in the Good Morning Arizona studio to show us some delicious recipes.

Limeade Apple Cider Vinegar Drink

• 1 1/2 Tablespoons apple cider vinegar
• 1 Tablespoon fresh lime juice
• 1 teaspoon stevia
• 2 cups of cold water

Apple Pie Apple Cider Vinegar Drink

• 1 Tablespoon apple cider vinegar
• 2 Tablespoons organic apple juice
• 3/4 teaspoon stevia
• 1/4 teaspoon ground cinnamon
• 2 cups of cold water

Ginger Spice Apple Cider Vinegar Drink

• 1 Tablespoon apple cider vinegar
• 1/4 teaspoon ground ginger
• 1 teaspoon stevia
• 2 cups of cold water

Salmon with Grapefruit Cabbage Slaw

• 1 large pink grapefruit, cut into supremes, juice reserved
• 1 small shallot, finely chopped
• 5 (4-ounce) salmon filets, wild-caught sockeye/ king, skin on, pin bones removed

Sea salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil
• 1 tablespoon plain Greek yogurt or coconut yogurt
• 1/2 ripe avocado, cut into 1/2-inch dice
• 1/2 medium Savoy cabbage head, cored and very thinly sliced
• 1/4 cup fresh cilantro leaves, for serving, optional

Directions:

Combine the grapefruit juice and shallot in a small bowl; set aside. Score the skin side of the salmon and season all over with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside. In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

Lemon Chia Protein Bites

• 1/2 cup vanilla protein powder
• 2 tbsp coconut flour
• Pinch of salt
• 1 tbsp monk fruit or sweetener of choice to taste
• Zest of 1 Lemon
• 2 tbsp Lemon Juice
• 1 tbsp coconut oil, melted
• 2 tsp chia seeds

Instructions:

Mix together all the dry ingredients, then add in coconut oil and lemon juice. Use your hands to get it all fully combined, adding 1 tsp water as needed to create a thick dough. Break the dough into 6 pieces, and roll into balls. Store leftovers in an airtight container in the refrigerator.

Healing Chicken Soup

• 2 Tbsp olive oil
• 1 onion, chopped
• 3 large celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 cup mushrooms, sliced
• 10 cloves garlic, minced
• 8 cups bone broth
• 2 bay leaves
• 1/2 tsp. Turmeric
• 1/2 tsp ginger
• 1/2 tsp. crushed red pepper
• 1 1/2 tsp. sea salt
• 1 (15 oz) can chickpeas (no salt added), drained and rinsed
• 3 cups shredded chicken
• 2 cups baby kale leaves

In a large pot or Dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, and cook another 3 minutes. Stir in the bone broth, bay leaves, turmeric, crushed red pepper, salt and chickpeas, then bring to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes. Add kale, cover and simmer for an additional 5 minutes. Discard bay leaves, serve and enjoy!

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