A native Sacramentan, Kristen had a passion for cooking and nutrition. She dreamed of combining them into a service to promote health and wellness while satisfying tastebuds.

After an acquaintance asked for her assistance preparing healthy meals for his family while his wife recovered from an illness, she found the inspiration to create Kristen’s Healthy Kitchen in 2010. Demand for her services grew quickly and her business thrived. 

Kristen’s Healthy Kitchen specializes in personalized menus instead of large volume preparation techniques in order to cater to individual needs while using high quality ingredients that are fresh, organic and minimally processed.

Whether you have a fast-paced lifestyle or would just like assistance eating a more healthy diet, Kristen can create a convenient and customized menu for you or your family’s desires. She has the talent to prepare meals that are both delicious and healthy.


Phone-  Kristen O’Connell - 916-284-1455

Email: kristenshealthykitchen@gmail.com

On Facebook - Kristen’s Healthy Kitchen

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Recipe: Holiday favorite - Braised Root Vegetables and Cabbage with Fall Fruit

 

2  tablespoons unsalted butter

2  tablespoons extra-virgin olive oil

1  small white onion

4  carrots sliced 1/3 inch think

4  large radishes

4  baby turnips, peeled and quartered

3/4 pound Savoy Cabbage, cored and coarsely chopped

1  Golden Delicious apple - peeled and cut into 1-inch pieces

2  garlic cloves

Salt and pepper

1/2  cup low-sodium chicken broth

1  Bosc pear- peeled, cored and cut into 1-inch pieces

 

1. Preheat the oven to 350. In a large, deep skillet, melt butter in the oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and pepper and cook over high heat, stirring, until vegetables are lightly browned in spots, 6 minutes. Add broth and bring to boil. Cover and braise in the oven for 25-30 minutes, until tender.

2. Stir in pear and cook over high heat until the liquid is evaporated and the pear is tender, 5 minutes; transfer to a bowl and serve.

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