Setting the beat to a healthier you

Welcome to the official webpage of Health Beat, our own TV series applying Biblical health principles in a modern society. Find our latest episodes here, catch up on past shows, explore helpful resources, and try some recipes featured on the show!

Fresh Air


Exercise and Greens



Vegetarian Meatballs

1 1/3 cup cracker crumbs (put 1 sleeve plus a little of another in a food processor for
1 cup pecan meal
1 tsp onion powder
¼ tsp garlic powder
1 Tbsp. Parsley flakes
3 eggs
4 Tbsp. water
1 ½ cup shredded mozzarella cheese

Mix all together in large bowl.
Spray cookie sheet with PAM® cooking spray.
Form into balls and place on cookie sheet (makes about 22)
Bake at 350 for 15 minutes.
Put in slow cooker of favorite sauce all day.

3 leeks, greens and part of whites chopped
3 potatoes, diced
vegetable bouillon

In a large pot sauté the leeks until limp.
Add potatoes and about 4 cups of vegetable bouillon; add more water if needed to cover
Cook until potatoes are done.
In small amounts, puree in a blender until creamy.

Kale Chips
Rinse kale and cut or rip into pieces; make sure the kale is dry
Toss kale in some olive oil and spread in single layer on a baking sheet
Sprinkle with a little salt and bake at 350 degrees until crispy, 5-10 min

Vegetarian Chile

3 29-ounce cans of tomato puree (scrape can, fill halfway with water and add to pot
2 tubs Knox vegetable stock
2 onions
1 large green pepper
2 Tbsp basil
2 Tbsp chili powder
3 tsp cumin
1 Tbsp garlic powder
1 tsp oregano
2 29-ounce cans kidney beans
1 cup quinoa

In a large soup pot sauté onions and green pepper in some olive oil.
Add puree, vegetable stock, spices and cook for about 5 min.
Add beans and quinoa and cook until quinoa is done

Red Lentil and Vegetable Soup

(from Good Housekeeping magazine)

1 Tbsp olive oil
4 med carrots, chopped
1 small onion, chopped
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes
1 ¾ c vegetable broth
2 cups water
1 cup dried red lentils
1 bag (5 oz) baby spinach

In large saucepan, cook carrots and onion in oil until tender about 6-8 min. Add cumin and cook another minute.

Add tomatoes, broth, lentils, 2 cups water, salt and pepper to taste, cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8-10 minutes or until lentils are tender.

Stir in spinach. Makes about 7 ½ cups.

Fajita Stoplight Pepper Soup

Adapted from Cooking Light March 2010

Spice blend:
½-2 1/2 teaspoons chipotle or chili powder (depending on how spicy you want it)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1 tablespoon canola oil, divided
½ log chickettes (Worthington veggie-“meat” product)
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups frozen roasted corn kernels (I get mine from Trader Joe’s. If you don’t have a TJ’s use regular)
1 (32-ounce) carton vegetable broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

Greek Yogurt Alfredo Sauce

2-3 cloves garlic, minced (or 2 tsp)
1 cup vegetable broth (or chicken broth)—low sodium
2 tbsp flour
1 pinch ground nutmeg
¼ tsp black pepper
2 tsp dried or fresh parsley (optional)
2 tbsp extra virgin olive oil
1 cup plain greek yogurt, fat free
¾ cup Parmesan cheese
¼ cup skim milk

In a medium sauce pan, simmer the minced garlic in the olive oil on medium-low heat. Stir frequently until the garlic is golden brown.
Whisk in the flour until smooth. Gradually whisk in the broth, greek yogurt, milk, pepper, and nutmeg. Bring to a low boil while stirring constantly. Lower the heat and simmer. Stir gently until the mixture thickens and then add the parmesan and parsley.
Spread over 8 ounces of cooked pasta of your choice.

For a pound of pasta, double the recipe.

Breakfast Enchiladas

½ a bag of Morning Star Griller Crumbles (meatless sausage substitute)

2 cups frozen cubed potatoes
1 medium red pepper, chopped
1 small onion, chopped
½ cups Chopped Green Onions
2 cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
1 cup ½ and ½

1 cup milk
1 cup egg substitute (equals 4 eggs)

2 eggs
1 Tablespoon Flour
Salsa, avocado and Sour Cream, To Serve

In a large pan, cook the Griller Crumbles, frozen potatoes, pepper and onion together until the onion is cooked and potatoes warmed through. Let cool slightly. Stir together crumbles-potato mixture, green onions and 1 ½ cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish sprayed with cooking spray. Repeat until all the tortillas are squeezed into the pan.

Whisk together half-and-half, milk, egg substitute, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.

Serve with salsa, avocado and sour cream.

God’s Free Health Plan

Great medical care is priceless – but wouldn’t it be great if we didn’t need doctors anymore? Did you know there is a proven way to put a lot of doctors out of work? Take care of your body! Check out this resource that looks at health principles from a Biblical perspective.

Amazing Health Facts

Get a sneak peek at this incredible magazine that teaches you about the vital physical, mental, and spiritual connection that leads to a longer & stronger life. Plus, be sure to check out even more inspiring and informative articles on nutrition, exerice, and more.

NEWSTART Lifestyle Program

The NEWSTART Lifestyle Program is based on 8 simple points, each bearing its part to giving complete health. Learn more here.

Vibrant Life

Jesus spent a lot of time healing mind, body, and spirit. Vibrant Life shares His ministry by meeting people where they are and by providing information and encouragement that will help them live abundantly. Explore this resource, which presents health principles in a modern way that works for people who are busy. You’ll find practical, affordable suggestions that fit into demanding schedules and help people prevent and fight disease.