I am now officially focusing my energy on guiding Moms--especially busy Moms like myself--toward optimal nutrition. Changing the health of Americans and others truly starts with Mothers--even before conception. This is not to say that Dads' roles and nutrition status do not impact the health of our children. But Women have a lot of power here. First of all, we can choose a mate who takes care of him/herself and is committed to supporting us in doing the same. In a tie for first, we can take care of ourselves in preparation for our unborn children and as a healthy model for those already with us. Moms establish the tone of the feeding relationship from day one by being sensitive to their babies' needs, making eye to eye contact and breastfeeding. Dads, Partners and family members have supporting roles in making for a good feeding relationship as well and the value of these roles are not to be underestimated. Mothers must care for themselves first so that they may be fully engaged and attentive with their children--physically, emotionally and spiritually. Part of caring for themselves is maintaining a healthy weight, which comes with optimal eating, hydration, supplementation when necessary and exercise. Knowing what optimal eating really means will ensure that Moms (and Dads AND Grandparents) are feeding their children well and establishing lifelong good habits. Understanding the difference between adult eating patterns and child eating patterns also ensures that children will be fed and nourished optimally. Unfortunately, many of us have learned eating patterns that are far from optimal, and we are in a state of needing to unlearn our current habits. This can be confusing without the right resources and experts for guidance. So many times, Parents continue the negative eating behaviors established in their childhood with their own children. Who can blame them? We teach what we know. And, of course, who do any of us look to for advice on how to feed their children? Primarily, this tends to be the very people who taught us how to feed ourselves. And so the cycle continues.
I would like to be a positive influence in the lives of Parents and Children by focusing my practice on Mothers. Locally, I am beginning a series of classes called "Gourmet Healer Healthy Moms", which have various topics that pertain to self care, weight management, pre-natal and pre-conceptual nutrition, fostering a positive feeding relationship, childhood nutrition, eating well on a budget, cooking and more. Nationally and globally, I will soon begin providing my classes via Webinar, so that I may reach a wider audience, including those who already receive my e-newsletter. Please keep me in your thoughts and prayers as I embark on this new journey.
Blessings and Good Health,
The Gourmet Healer
We've moved! Please visit www.enlightenedwellnessfx.com to find out how to get Functional Nutrition counseling with Angie.
Saturday, March 20, 2010
Monday, March 15, 2010
Asian Noodle Stir Fry
Fresh Asian Noodle Stir Fry
Instead of Ramen: reserve 1-serving portions of this dish and store in the fridge for up to 3 days or freeze for later use. This should be used for meals, more so than for snacks. Snacks, as a general rule, should consist of fruit and vegetables paired with 1 serving of protein. That means no breads/noodles/crackers, etc.
Noodles:
½ package Whole Wheat Angel Hair Pasta, Buckwheat Soba Noodles, Gluten-Free pasta OR 1 prepared Spaghetti Squash! You can use Brown or Black rice here, too.
Stir Fry
1 tsp real butter or ghee (clarified butter with many health benefits) OR 2 tsp oil
2 minced cloves fresh garlic
1 small red or yellow onion, chopped
2-3 stalks celery, chopped
1 Red Bell Pepper, chopped
1 tsp freshly grated ginger or ½ tsp powdered ginger
1 bunch of broccoli, bite sized or 1 bag of frozen organic broccoli florets
1/2 tsp Bragg Liquid Amino (gluten-free soy sauce substitute) or Soy sauce
½ tsp Hot Pepper Sesame Oil (optional, but REALLY good)
1 tsp sesame seeds
Protein
2-3 whole free-range chicken legs, skin removed and boiled. Meat removed from bone after cool.
OR
1 pound of peeled shrimp from a good source
OR
1 package of firm tofu, cubed and marinated with 2 tsp sesame oil, 1 tsp soy sauce, ½ tsp grated ginger and ½ cup pineapple juice.
Sauce
½ cup Peanut Butter
1-2 TBSP Hot Water
1 tsp Toasted Sesame Oil
1 tsp Rice Vinegar or Apple Cider Vinegar
½ tsp Soy Sauce or Bragg Liquid Amino
Directions:
1. Heat oil in pan on medium to medium-high..
2. Add onion, celery and garlic andcook for 1-2 min.
3. Add Bell Pepper and cook for an additional 1-2 min, stirring.
4. Add ginger and stir.
5. Add Broccoli, Soy Sauce/Bragg and Hot Sesame Oil and stir.
6. Cover and let simmer on low for about 5 minutes or until broccoli is getting tender.
7. Bring a large pot of water to boil and cook noodles until al dente (easily cut with a fork) or as directed.
8. Meanwhile combine sauce ingredients in a small glass bowl and mix well. Add more hot water if necessary to come to a pourable consistency.
9. Uncover stir-fry and add chicken or tofu (stir gently). If using shrimp, either push veggies to the side and cook or remove veggies, cook the shrimp and add them back. Shrimp only takes a few minutes, so careful not to overcook it!
10. Add ½ sauce, mixing evenly.
11. Add noodles and stir, adding the rest of the sauce and sesame seeds and stirring until all is evenly mixed.
12. Serve immediately with a green side salad.
13. Remember that 1 actual serving of pasta is ½ cup, so have no more than 1 cup of noodles and pile on the veggies, using just enough meat or tofu.
14. Feel free to add 1 tsp of Extra Virgin Olive Oil to your Fresh Asian Noodle stir-fry just before enjoying, for added health benefits and increased flavor and lasting fullness!
Instead of Ramen: reserve 1-serving portions of this dish and store in the fridge for up to 3 days or freeze for later use. This should be used for meals, more so than for snacks. Snacks, as a general rule, should consist of fruit and vegetables paired with 1 serving of protein. That means no breads/noodles/crackers, etc.
Noodles:
½ package Whole Wheat Angel Hair Pasta, Buckwheat Soba Noodles, Gluten-Free pasta OR 1 prepared Spaghetti Squash! You can use Brown or Black rice here, too.
Stir Fry
1 tsp real butter or ghee (clarified butter with many health benefits) OR 2 tsp oil
2 minced cloves fresh garlic
1 small red or yellow onion, chopped
2-3 stalks celery, chopped
1 Red Bell Pepper, chopped
1 tsp freshly grated ginger or ½ tsp powdered ginger
1 bunch of broccoli, bite sized or 1 bag of frozen organic broccoli florets
1/2 tsp Bragg Liquid Amino (gluten-free soy sauce substitute) or Soy sauce
½ tsp Hot Pepper Sesame Oil (optional, but REALLY good)
1 tsp sesame seeds
Protein
2-3 whole free-range chicken legs, skin removed and boiled. Meat removed from bone after cool.
OR
1 pound of peeled shrimp from a good source
OR
1 package of firm tofu, cubed and marinated with 2 tsp sesame oil, 1 tsp soy sauce, ½ tsp grated ginger and ½ cup pineapple juice.
Sauce
½ cup Peanut Butter
1-2 TBSP Hot Water
1 tsp Toasted Sesame Oil
1 tsp Rice Vinegar or Apple Cider Vinegar
½ tsp Soy Sauce or Bragg Liquid Amino
Directions:
1. Heat oil in pan on medium to medium-high..
2. Add onion, celery and garlic andcook for 1-2 min.
3. Add Bell Pepper and cook for an additional 1-2 min, stirring.
4. Add ginger and stir.
5. Add Broccoli, Soy Sauce/Bragg and Hot Sesame Oil and stir.
6. Cover and let simmer on low for about 5 minutes or until broccoli is getting tender.
7. Bring a large pot of water to boil and cook noodles until al dente (easily cut with a fork) or as directed.
8. Meanwhile combine sauce ingredients in a small glass bowl and mix well. Add more hot water if necessary to come to a pourable consistency.
9. Uncover stir-fry and add chicken or tofu (stir gently). If using shrimp, either push veggies to the side and cook or remove veggies, cook the shrimp and add them back. Shrimp only takes a few minutes, so careful not to overcook it!
10. Add ½ sauce, mixing evenly.
11. Add noodles and stir, adding the rest of the sauce and sesame seeds and stirring until all is evenly mixed.
12. Serve immediately with a green side salad.
13. Remember that 1 actual serving of pasta is ½ cup, so have no more than 1 cup of noodles and pile on the veggies, using just enough meat or tofu.
14. Feel free to add 1 tsp of Extra Virgin Olive Oil to your Fresh Asian Noodle stir-fry just before enjoying, for added health benefits and increased flavor and lasting fullness!
Wednesday, March 3, 2010
Gluten Free Fish Tacos
Gabe's Chia (Portuguese for Aunt) Mause came to visit for the night last night, and I had one chance to live up to my reputation of being an amazing cook. So I threw this fairly simple but SO delicious dinner together. I knew she would appreciate something light and vegetal, but I wanted the flavor to be explosive at the same time. I also wanted it to be colorful. So, I decided to make fish tacos--but not just any fish tacos. Gourmet Healer Fish Tacos...
*Keep in mind that you can create your own variation of this, so don't be scared off by ingredients uncommon to you. I RARELY make a recipe I find on-line or elsewhere exactly like the original version.
Gourmet Healer Fish Tacos with Coconut Rice and Spiced Asparagus Fries
Ingredients
1.25 pounds Chilean Sea Bass (Cod will do as a cheaper substitute, but do the Sea Bass if your budget will allow)
2 tsp Organic Ghee or Butter
Extra Virgin Olive Oil
Cumin
Chile Powder
Coriander
2 Limes (use juice and zest)
1 package of mini sweet peppers (orange, red and yellow. Reserve 2-3, finely minced)
1 large yellow or red onion (reserve 1/4, minced)
1/4 tsp freshly grated ginger
2-3 cloves garlic, chopped
Garlic Sea Salt or Sea Salt and Garlic Powder
1 pkg Organic Corn Tortillas
2 cups cooked brown rice
3/4 cup shredded colby jack cheese (or your favorite)
Bib lettuce
Edible Flowers
Turn oven on at Warm temp. Place desired amount of corn tortillas in a covered glass dish and place in oven.
Cut fish fillet into 2 inch wide pieces and cut in half. You'll get about 10 pieces. Place them into a 9x11 glass baking dish. Combine 1 tsp each of Cumin, Chile Powder, Coriander, along with a pinch of garlic sea salt in a small bowl. Dust each side of the fish pieces with the spices. Spoon freshly squeezed lime juice over fish and turn them in the pan to make sure they are evenly coated in juice and spices. Zest the lime peel over the pieces of fish. Set aside.
Chop onion, peppers (in rounds, pith and seeds removed) and garlic. Heat 1 tsp Organic Ghee or Butter in a large cast iron skillet. Add garlic when pan is hot and cook/stir for about 30 sec. Add onions and peppers. Cook and stir until they soften.
Meanwhile, remove corn tortillas from oven and set aside. Keep covered. Turn oven to 375 degrees. Prepare Asparagus (ahead of time, say, the night before will make it really easy!) and put it in the oven. Specific instructions.
Add remaining spices from spice mixture to onion/pepper mixture. Zest peel of 1 lime over the cooking peppers and onions. Add 1/4 tsp grated ginger. When the mixture begins to dry up a bit and crisp, add juice of 1/4 a lime and stir.
Move mixture aside in the pan. Add 1 tsp ghee. When ghee is melted and spread out in the pan, add fish pieces. Cook for about 4 minutes on each side. Set fish back into cleaned 9x11 dish and cover.
Move onion/pepper mixture back into the middle of the pan. Add the 2 cups brown rice and stir. Add about 2 tsp Virgin Unrefined Coconut Oil and stir. Add additional Garlic Sea Salt to taste. Add juice of 1/4 a lime and stir.
Relish
In a medium bowl, pour juice of 1/4 lime. Add 1/4 finely minced onion. Add 2-3 finely minced peppers. Add about 2 tsp finely chopped Basil or Cilantro. Add 1/2 Avocado, cubed. Gently stir mixture and add a pinch of Garlic Sea Salt.
Unfortunately, I left the relish out to of the picture!
Building Your Taco
Place 1 TBSP of cheese on each corn tortilla and follow with fish. Place clean, chopped/torn Bib lettuce atop fish. Place Edible Flowers atop lettuce for amazing presentation.
Plate Rice and Asparagus . Lightly drizzle Extra Virgin Olive Oil over the top of the plated food and Bon Appetit!
For dessert, we all shared 1 cup of Lime in Da Coconut Gelato (locally made in Santa Fe!) with a lit match in the middle-- in honor of Chia's birthday. Hey, I didn't know her birthday was in a couple of days! I was amazed at how wonderful the gelato tasted, especially being dairy-free! I LOVE COCONUT!!
By the way, this meal was Gluten Free and Fabulous!
*Keep in mind that you can create your own variation of this, so don't be scared off by ingredients uncommon to you. I RARELY make a recipe I find on-line or elsewhere exactly like the original version.
Gourmet Healer Fish Tacos with Coconut Rice and Spiced Asparagus Fries
Ingredients
1.25 pounds Chilean Sea Bass (Cod will do as a cheaper substitute, but do the Sea Bass if your budget will allow)
2 tsp Organic Ghee or Butter
Extra Virgin Olive Oil
Cumin
Chile Powder
Coriander
2 Limes (use juice and zest)
1 package of mini sweet peppers (orange, red and yellow. Reserve 2-3, finely minced)
1 large yellow or red onion (reserve 1/4, minced)
1/4 tsp freshly grated ginger
2-3 cloves garlic, chopped
Garlic Sea Salt or Sea Salt and Garlic Powder
1 pkg Organic Corn Tortillas
2 cups cooked brown rice
3/4 cup shredded colby jack cheese (or your favorite)
Bib lettuce
Edible Flowers
Turn oven on at Warm temp. Place desired amount of corn tortillas in a covered glass dish and place in oven.
Cut fish fillet into 2 inch wide pieces and cut in half. You'll get about 10 pieces. Place them into a 9x11 glass baking dish. Combine 1 tsp each of Cumin, Chile Powder, Coriander, along with a pinch of garlic sea salt in a small bowl. Dust each side of the fish pieces with the spices. Spoon freshly squeezed lime juice over fish and turn them in the pan to make sure they are evenly coated in juice and spices. Zest the lime peel over the pieces of fish. Set aside.
Chop onion, peppers (in rounds, pith and seeds removed) and garlic. Heat 1 tsp Organic Ghee or Butter in a large cast iron skillet. Add garlic when pan is hot and cook/stir for about 30 sec. Add onions and peppers. Cook and stir until they soften.
Meanwhile, remove corn tortillas from oven and set aside. Keep covered. Turn oven to 375 degrees. Prepare Asparagus (ahead of time, say, the night before will make it really easy!) and put it in the oven. Specific instructions.
Add remaining spices from spice mixture to onion/pepper mixture. Zest peel of 1 lime over the cooking peppers and onions. Add 1/4 tsp grated ginger. When the mixture begins to dry up a bit and crisp, add juice of 1/4 a lime and stir.
Move mixture aside in the pan. Add 1 tsp ghee. When ghee is melted and spread out in the pan, add fish pieces. Cook for about 4 minutes on each side. Set fish back into cleaned 9x11 dish and cover.
Move onion/pepper mixture back into the middle of the pan. Add the 2 cups brown rice and stir. Add about 2 tsp Virgin Unrefined Coconut Oil and stir. Add additional Garlic Sea Salt to taste. Add juice of 1/4 a lime and stir.
Relish
In a medium bowl, pour juice of 1/4 lime. Add 1/4 finely minced onion. Add 2-3 finely minced peppers. Add about 2 tsp finely chopped Basil or Cilantro. Add 1/2 Avocado, cubed. Gently stir mixture and add a pinch of Garlic Sea Salt.
Unfortunately, I left the relish out to of the picture!
Building Your Taco
Place 1 TBSP of cheese on each corn tortilla and follow with fish. Place clean, chopped/torn Bib lettuce atop fish. Place Edible Flowers atop lettuce for amazing presentation.
Plate Rice and Asparagus . Lightly drizzle Extra Virgin Olive Oil over the top of the plated food and Bon Appetit!
For dessert, we all shared 1 cup of Lime in Da Coconut Gelato (locally made in Santa Fe!) with a lit match in the middle-- in honor of Chia's birthday. Hey, I didn't know her birthday was in a couple of days! I was amazed at how wonderful the gelato tasted, especially being dairy-free! I LOVE COCONUT!!
By the way, this meal was Gluten Free and Fabulous!
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