As we step into a new year, we’re filled with gratitude for the opportunity to continue walking alongside you on your path to wellness. January is a time for fresh starts and renewed commitment to the things that matter most—your health, your energy, and your peace of mind. In this issue, we’re sharing helpful tips for winter wellness, updates on services at Alpine Medical, and a nourishing seasonal recipe to warm you from the inside out. Whether you’re setting new health goals or simply aiming to feel your best in 2025, we’re here to support you every step of the way. Let’s make this a year of healing, strength, and vibrant living—together.
Explore January’s Recipe:
Spaghetti Squash with basil pesto and chicken cutlets.
This recipe is an adaptation of a classic dish I was raised with. My Mom would regularly make breaded chicken cutlets, sometimes with brown gravy and mashed potatoes or sometimes with spaghetti and marinara sauce. Overtime, we have aimed to include more vegetables and make smarter choices with carbohydrates. The cutlets remain as good as ever, the basil pesto is balanced nicely with the lemon. The spaghetti squash replaces the pasta and is a smarter and equally satisfying option.
Ingredients
- 1 Large Spaghetti Squash
- 4 Chicken Breasts Butterflied
- 3 Large Eggs
- Italian Bread crumbs Gluten Free
- 2 Bunches Basil Leaves No stems
- 1/2 Cup Pine Nuts
- 4 Cloves Garlic or 1 large TBS
- 1/2 Cup Olive Oil
- 1 Lemon
- 1/2 Cup Freshly Grated Parmesan
Instructions
- Preheat your oven to 400 degrees F. Wash andhalf the spaghetti squash then scoop out the seeds and stringy ribbing. Rubolive oil all over the inside of the squash and season lightly with salt andpepper.
- Place the spaghetti squash cut side down onthe baking sheet. Roast for 35 minutes or until lightly browned on the inside.The flesh should be fork tender when done. When cool to the touch, use a forkto scrape and fluff the strands from the sides of the squash into a bowl.Sometimes I add a pad of butter to keep the strands separated and easy to workwith.
- Set up a plate with your chicken breasts andtwo shallow dishes near your stovetop. I beat the eggs in one dish and fill thesecond with the breadcrumbs.
- In a large saute pan over medium high heat andadd some olive oil. Dip the chicken in the eggs, allow to drip, then transferto the bread crumb dish. Shake off any excess bread crumbs before transferringto your hot pan.
- Cook for 3 minutes each side or until goldenbrown. Flip. Repeat. Note, the internal temperature of chicken should reach 165degrees F.
- Using a food processor, combine basil leaves,pine nuts, garlic, squeeze of lemon, dash of pepper and about a tsp of salt, ina food processor and mix until very finely minced. With the machine running, slowly add in theoil until the mixture is smooth. Adjust salt, pepper, lemon, garlic to yourliking. Add the cheese and process briefly, tocombine. We have enjoyed this equally with and without cheese.
- Plate with spaghetti squash, a chicken cutletand generous serving of pesto. Mangia!!
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