We've moved! Please visit www.enlightenedwellnessfx.com to find out how to get Functional Nutrition counseling with Angie.
Friday, March 18, 2011
CTS Ribbon Cutting Ceremony
Wednesday and Thursday of this week were spent preparing to serve healthy AND yummy snacks for the Creative Therapy Services ribbon cutting ceremony. I served some of my best healthy snack/side dishes like Spiced Asparagus Fries, Black Bean Dip (Eating Well), Basil Hummus (recipe postin soon!) and Healthy Almond Butter Dip , along with cut apples, carrots, celery, an assortment of gluten-free and regular chips and crackers. I also put out an assortment of cheeses and made sample smoothie shooters, which was a real hit! I LOVE the opportunity to show through food what Gourmet Healer is all about!
Friday, January 21, 2011
Creative Therapy Services
Above is my new headshot for Creative Therapy Services in Rio Rancho, NM. Catch me there practicing Integrative and Functional Nutrition every Tuesday and some Fridays! I'm working alongside a wonderful team of healers including wholistically-minded Physical and Occupational Therapists; a Speech Language Pathologist; Licensed Massage Therapists; a Brain Integration Therapist; Wholistic Kinesiologists; a Reiki Master and Intuitive Healer; and last but not least, an amazing Doctor of Oriental Medicine! We also have an amazing staff who all play a role in keeping the energy of Creative Therapy Services loving, fun and healing. A large portion of our patient/client population are kids, but our aim is to help parents and families heal on all of the necessary levels. When the family heals, the child heals!
Thursday, January 20, 2011
Friday, January 14, 2011
Realizations in Meal Planning
It all started last weekend, when my husband told me in a serious tone that he wants us to save money on our food budget. This is touchy, me being the foodie that I am, but I will admit, I can go overboard, and I need to scale it back. Something that I had already been thinking about was saving time in the kitchen, so I decided meld the two concepts together. I sprung into action on Sunday and planned our meals for the week and made my grocery list in a way that incorportated items that I already had and minimized what I had to buy. I also made sure that nothing would go to waste, by choosing recipes that called for or could accomodate some of the same ingredients so that perishable ingredients like Cilantro and Parsley would not go to waste. It's the end of the week, and still I have some of both. I'll be making a pesto of them tomorrow and freezing that.
We definitely saved some money, and the fridge is almost empty. We dined on some really great dishes, such as Santa Fe Black Bean Salad with Quinoa and Sauteed Broccoli, Asain Noodle Salad with Tofu and Sauteed Brussels Sprouts, Split Pea Soup, Coconut Curry Garbanzos with Brown Rice and Goat Cheese-Creamed Spinach.
I prepped quite a bit Sunday afternoon, chopping veggies, making black beans, soaking the garbanzos and prepping/marinating tofu. With all of that, I thought that I would spend very little time in the kitchen during the week. I was wrong for the first couple of days--I still spent just as much time on Monday and Tuesday as usual, prep cooking for the next days. But on Wednesday, I felt the difference, spending perhaps 30 min, if that, in the kitchen. On Thursday, all I needed to do was heat up our split pea soup. My husband and I both had delicious left overs for lunch everyday this week, which was a major benefit. I am going to do it all over again this weekend, and I can see this getting easier and easier as time goes on.
One thing that helped us save money, was buying less meat and using more beans. We buy only grass-fed/free-range/wild meats, which are more expensive. I believe that meat should only be taken in medicinal amounts, so this wasn't too difficult of a change for us. My husband would rather have meat with every meal, but he understands why we don't. The only meat I made this week was a roasted leg of lamb, which we used in small amounts throughout the week to accompany some of our meals.
Downsizing isn't always the most welcomed concept, but we learn a lot about ourselves when we do, including our ability to be resourceful. I've enjoyed this week of following as well as creating new recipes and learning new aspects of being a Gourmet Healer. Like I said, it will become easier and easier with time and practice.
We definitely saved some money, and the fridge is almost empty. We dined on some really great dishes, such as Santa Fe Black Bean Salad with Quinoa and Sauteed Broccoli, Asain Noodle Salad with Tofu and Sauteed Brussels Sprouts, Split Pea Soup, Coconut Curry Garbanzos with Brown Rice and Goat Cheese-Creamed Spinach.
I prepped quite a bit Sunday afternoon, chopping veggies, making black beans, soaking the garbanzos and prepping/marinating tofu. With all of that, I thought that I would spend very little time in the kitchen during the week. I was wrong for the first couple of days--I still spent just as much time on Monday and Tuesday as usual, prep cooking for the next days. But on Wednesday, I felt the difference, spending perhaps 30 min, if that, in the kitchen. On Thursday, all I needed to do was heat up our split pea soup. My husband and I both had delicious left overs for lunch everyday this week, which was a major benefit. I am going to do it all over again this weekend, and I can see this getting easier and easier as time goes on.
One thing that helped us save money, was buying less meat and using more beans. We buy only grass-fed/free-range/wild meats, which are more expensive. I believe that meat should only be taken in medicinal amounts, so this wasn't too difficult of a change for us. My husband would rather have meat with every meal, but he understands why we don't. The only meat I made this week was a roasted leg of lamb, which we used in small amounts throughout the week to accompany some of our meals.
Downsizing isn't always the most welcomed concept, but we learn a lot about ourselves when we do, including our ability to be resourceful. I've enjoyed this week of following as well as creating new recipes and learning new aspects of being a Gourmet Healer. Like I said, it will become easier and easier with time and practice.
Sunday, January 9, 2011
Moby's Kitchen
http://bcove.me/h7z6v3ha
I love Moby's music, so I was happy to see that he shared his kitchen with Epicurious. I do hope he has more perishables, like fruits and veggies when he's not on the road. I love that he has a super small and organized kitchen. It doesn't take a "gourmet" kitchen to produce gourmet (and healthy) food. I certainly don't have a fancy kitchen yet at this point, and my food rocks...Click on the link above and check it out!
I love Moby's music, so I was happy to see that he shared his kitchen with Epicurious. I do hope he has more perishables, like fruits and veggies when he's not on the road. I love that he has a super small and organized kitchen. It doesn't take a "gourmet" kitchen to produce gourmet (and healthy) food. I certainly don't have a fancy kitchen yet at this point, and my food rocks...Click on the link above and check it out!
Tuesday, December 28, 2010
Baking with Less Sugar
Ann from California asked me if I have a cupcake recipe with less sugar for her son's first birthday.
My response:
I don't have one off hand, as I don't do much baking of sweets; however, a book that I LOVE as a mom is Feeding the Whole Family by Cynthia Lair. Cheap on Amazon--I highly recommend it. She says you can "replace 1 cup of sugar with 1 cup overripe banana puree (blended with a few TBSP water until smooth). Freezing them first and then thawing before using makes an even sweeter puree".
She also says:
"When using any liquid concentrated sweetener in place of granulated white sugar, reduce liquid content by 1/4 cup. If no liquid is called for, add 3-5 TBSP flour for each 3/4 cup liquid concentrated sweetener (maple syrup, banana puree, etc). When replacing a sweetener with a dry (eg, replacing honey with date sugar), increase the liquid content of the recipe by 1/4 cup or reduce flour by 3-5 TBSP".
So I would use my normal recipe and follow the above instructions.
I don't have one off hand, as I don't do much baking of sweets; however, a book that I LOVE as a mom is Feeding the Whole Family by Cynthia Lair. Cheap on Amazon--I highly recommend it. She says you can "replace 1 cup of sugar with 1 cup overripe banana puree (blended with a few TBSP water until smooth). Freezing them first and then thawing before using makes an even sweeter puree".
She also says:
"When using any liquid concentrated sweetener in place of granulated white sugar, reduce liquid content by 1/4 cup. If no liquid is called for, add 3-5 TBSP flour for each 3/4 cup liquid concentrated sweetener (maple syrup, banana puree, etc). When replacing a sweetener with a dry (eg, replacing honey with date sugar), increase the liquid content of the recipe by 1/4 cup or reduce flour by 3-5 TBSP".
So I would use my normal recipe and follow the above instructions.
Thanks, Ann! I learned something from this one that I will definitely use!
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