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Malibu Beach Recovery Diet: Avoiding Rush Time

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Malibu Beach Recovery Diet: Avoiding Rush Time

By Chef Licia Jaccard
In Uncategorized

Recipes that will bring family together


I’m in a rush and I’m hungry…

Isn’t that what we commonly hear when we get home?  And if we have a large family gathering around the table, this constant summoning is sometimes the only needed trigger to rush to the closest fast food roasted chicken.jpgplace and get it over with, the very thing anyone eating healthy wants to avoid.

This is the perfect time for all of us to leave our individual lives behind and come together as a family unit, catch up on the latest news and happenings, and get a little quality time to share our feelings and slow down that hectic pace that gobbles up our lives.

How many times have I wondered where the year went, how I could have months go by, one after the other, barely noticing any specific event that would stand out in my memory, gaining one birthday after another only to notice that, the older I get, the faster it goes… That fleeting image in the back of my mind that I had better start enjoying every single of those moments before they spin out of reach.

If you are like me, all of the moments that I vividly remember are those that involve friends and families sitting around a table, as if the commitment we made to sit down slowed down the pace of time as well.

I now find myself rewording invitations with my children or friends, that, instead of “grabbing a bite” we should find a time and space where we can slowly enjoy each other’s company, allowing the moment to linger on for as long as we enjoy it, as long as the conversation flows, and as long as the food sustains our appetites for both nourishment and company.

To make this easier at my house, I have printed all of our favorite recipes to make for those types of gatherings and placed them in a binder so I don’t have to open numerous books to find them.  They are right there at my fingertip and any new recipe that commends rave reviews and “oohhs” and “aaahs” at the table gets to make it to the “Best of” binder.  Each recipe is in a plastic sleeve so I can easily grab it and clip it to the fridge magnet for execution, then place it back into the binder at the end on the night.

I have attached to this post three recipes that are prone to no-rush, lingering execution, that are also fail-proof and will allow you to sit comfortably at the table and enjoy.  No last minute grilling and hurrying to get things ready, but instead, pop it in the oven an hour before serving, go take a long bath and come back ready to share some quality time with your friends and family.

The fact that these recipes also make awesome leftovers is also one more reason to make a little extra on the side.

So go ahead, and allow yourself some little pockets of memory-making time and enjoy!

— Licia



Oven Roasted Chicken

Cooking Time: 50 minutes
Serves: 6


1 whole free-range chicken, broken down into 8 pieces or 8 of your favorite chicken pieces, skin on and bone- is preferable
2 Tbsp soy sauce
1 Tbsp Coconut or Palm sugar
2 Tbsp red wine vinegar
3 Tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Salt and Pepper
Handful of fresh parsley for serving


1. Preheat oven to 425 degrees.

2. In a large baking dish, combine marinade (up to salt and pepper) and toss with chicken. Season well.

3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4. Garnish with lots of fresh parsley

Stewed Vegetables

Total Time: 40 min
Prep: 15 min
Cook: 25 min

Yield: 4 servings


1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
1 large squash, peeled and cubed (or 1 bag prepared butternut squash)
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-wheat crusty bread
1/2 cup grated pecorino


1. Preheat broiler.

2. Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them cook slowly while you prepare the rest of the veggies. As you chop your vegetables, add them to the pot in order of longest cooking time: squash, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.

3. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

4. Toast bread under broiler until slightly charred. Top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-wheat toast with bowls of vegetable stew.

Frozen Fruit Parfaits

Serves 4


1 16-oz bag of mixed berries (save 4 berries)
1 Tbsp Coconut sugar
1/4 cup water
2 cups greek yogurt
1 cup whipping cream
4 raspberries or blueberries saved from the package


1. Place the water in a medium saucepan with the sugar and bring to a boil.  Add the berries carefully and bring back to a boil.  Let cook for 5 to 10 minutes until the consistency of the juices is a heavy syrup and the fruit is cooked through.

2. Remove from the heat and let cool.

3. Beat the whipping cream until it forms soft peaks but holds its shape.  Beat the yogurt to break it up a little and slowly, fold in the whipping cream.

4. Layer the fruit in each of 4 transparent bowls or ice cream glasses using half of the fruit and top with half of the yogurt.  Repeat the layers.  Place 1 of the reserved fruit on top of the last layer of yogurt.

5. Refrigerate until serving time. 

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