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PHONE: (480) 684-2233

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Wednesday: 11 am - 9 pm

Thursday: 11 am - 9 pm

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Nourish Yourself

With so much external drama around, we either forget to nourish ourselves or simply don't know how. Much of the information available on healthy eating, weight loss, proper nutrition, fitness, and self care is either incorrect, incomplete, or provided by people without your best interest in mind. Here you will find a variety of items to help you nourish your body, mind, and soul in the best possible way for YOU!
  • Nourish Exec Chef Dan Santos is Featured Chef in Southern Wine & Spirits Magazine
    http://www.poweredbyprisma.com/sws/ (page 33) Party with us on 
Friday, August 6th from 11 am to Midnight! Nourish Executive Chef Dan Santos 
is the Featured Chef in Southern Wine & Spirits magazine for the July/August/September issue. So we’re celebrating and want you to be there! Get featured Southern Wine & Spirits beverages at special prices: • […]
  • College Times: A Healthy Alternative
    by Ed Baker © Copyright 2010 College Times With today’s trends in eating, it’s becoming increasingly difficult to get together a big group of diverse people – say a study group or a business group – and figure out a place everyone can agree on for lunch or dinner. They’re vegetarian, or the even more restrictive vegan. Or they’re [...] […]
  • Help! How Do I Cook Gluten-Free or Wheat-Free?
    Learning that you, or someone you need to feed, has Celiac’s Disease (This is where gluten injures the lining of the small intestine resulting in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies.) or an allergy to wheat may make you feel frustrated or limited in your options.  Don’t despair!  Here [...] […]

Nourishing Quotes

"One cannot think well, love well, sleep well if one has not dined well." ~Virginia Wolf.

Grilled Teriyaki Chicken

Ingredients:

  • 4 chicken breasts
  • ¼ c soy sauce
  • 3 Tbs honey
  • 1 lime, juiced
  • 3 Tbs olive oil
  • 2 Tbs mirin, rice wine vinegar or white wine vinegar
  • 2 cloves garlic, chopped
  • 1 Tbs ground ginger
  • 1 Tbs salt
  • ¼ Tbs ground black pepper
  • Two dashes of red pepper flakes

IDEAS ON HOW TO USE CHICKEN:

  • Salad with chicken: Add sliced chicken to mixed garden salad with mandarin oranges and top with teriyaki sauce (recipe below)
  • Chicken wraps: Wrap thinly sliced chicken with shredded lettuce, shredded carrots, and chopped broccoli.  Sprinkle teriyaki sauce on wrap or use as a dip.
  • Rice bowl: Chop chicken and mix with brown rice, shredded or sliced carrots, steamed broccoli and/or snap peas, and teriyaki dressing. (This dish works well hot or cold.)

RECIPE:

Pound chicken to even thickness.   Cut each breast in half.  Sprinkle with salt and pepper on both sides.

Line bowl with gallon sized ziplock bag.  Add ingredients and mix.

Add chicken to bag.  Squeeze all air from bag and seal.  Massage marinade into chicken and refrigerate for at least 30 minutes but NO MORE than an hour.   Flip bag over half way through marinating time.

Grill chicken on hot grill approximately 8-10 mins on each side depending on thickness of chicken.  (Internal temp should reach at least 165 degrees.)

TERIYAKI DRESSING

  • ¼ c soy sauce
  • 3 Tbs honey
  • ½ lime, juiced
  • 3 Tbs olive oil
  • 2 Tbs mirin, rice wine vinegar or white wine vinegar
  • 1 clove garlic, finely chopped
  • 1 tsp ground ginger
  • Two dashes of red pepper flakes

Prepare vinaigrette 30 minutes to three days before use.  Refrigerate dressing when not in use.

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