Pork Tenderloin with Apples

Pork Tenderloin with Apples (August or September)
Author: 
 
Ingredients
  • 2 pork tenderloins or 1 large center cut pork roast (approx 2.5 - 3# total)
  • 1 large onion, cut into ¼ inch slices
  • 6 apples, peeled and coarsely chopped
  • 2 Tbsp apricot fruit spread (St. Dalfour "Thick Apricot")
  • 1 Tbsp apple cider vinegar
  • Salt and freshly ground pepper to taste
Instructions
  1. Combine all ingredients in slow cooker.
  2. Cover and cook on low for 7-9 hours or on high for 4-5 hours.
  3. Serve with rice.

 


Homemade Applesauce

Homemade Applesauce
Author: 
Recipe type: Snack
 
Ingredients
  • 12 apples, peeled and coarsely chopped
  • 2 - 2.5 C water (depending on type of apple)
  • Dash salt
  • 1 tsp ground cinnamon (or 2 cinnamon sticks)
Instructions
  1. Combine all ingredients and bring to a boil.
  2. Simmer on low until applesauce is at desired consistency.

 


Southwest Corn Chowder (Gluten Free)

Southwest Corn Chowder
Author: 
Recipe type: Soup
Cook time: 
Total time: 
 
Ingredients
  • ½# chourico, diced (if you want less spice, use linguica...and if you don't like Portuguese sausages, use whatever ones you like)
  • 2 Tbsp olive oil
  • 1 C chopped onion
  • ½ C chopped celery
  • 1 C chopped red bell pepper
  • ½ C chopped greed bell pepper
  • 3 C fresh or thawed frozen corn
  • 1 bay leaf
  • 1 tsp dried thyme
  • 6 C broth of choice (I'm partial to Vogue GF/vegan/Yeast-free base mixed with water)
  • 2 boiling potatoes, diced
  • ¾ C rice milk (or for those w/o dairy allergy, feel free to use heavy cream)
  • 2 Tbsp chopped fresh parsley
Instructions
  1. Brown sausage and oil over moderate heat; stir as needed.
  2. Add onion, celery and peppers; cook until vegetables are soft.
  3. Add corn, bay leaf and thyme; cook mixture, stirring, for 1 minute.
  4. Add broth and potatoes; simmer mixture for 50 min, stirring as needed, until potatoes are tender.
  5. Add rice milk and simmer a few more minutes on low.
  6. Discard bay leaf; Season with salt/pepper & garnish with parsley.

 


Gluten-Free Granola

Gluten-Free Granola
Author: 
Recipe type: Snack, Breakfast
 
Ingredients
  • 1 C oil
  • 2 Tbsp Organic Vanilla Extract
  • ¼ C Honey
  • ½-1 C Sesame Seeds
  • 1 C coconut (shredded, unsweetened)
  • 1 C sunflower seeds
  • 5 C Gluten-Free Rolled Oats (not quick oats)
  • Almonds, cashews, etc can also be added if desired
Instructions
  1. In a large pot, heat the first three ingredients until they are combined.
  2. One at a time, add each of the additional ingredients.
  3. Spread onto 2 large baking sheets.
  4. Bake at 325 degrees Fahrenheit.
  5. Stir regularly (aprox. every 7 minutes) until golden brown.
  6. Check frequently as to prevent burning.
  7. Cool completely then store in an airtight container.

 


Recipe: Baked Pot Rost

Baked Pot Roast
Author: 
Recipe type: Entree - Beef
 
Ingredients
  • 3# beef roast (eye of round or round rump roast)
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 2 Tbsp Gluten Free Tamari
  • 2-3 tsp salt
  • 1 tsp sugar
  • ½ tsp fresh cracked black pepper
  • 2 C water
  • 4 Cans Butter Beans, well rinsed and drained or 1 24 oz bag frozen
  • 12 carrots, cut into chunks
Instructions
  1. In large Dutch oven, combine beef, onion, garlic, GF Tamari, salt, sugar, black pepper and water. Cover and bake in 350 degree F oven for 2 hours.
  2. Add carrot chunks and beans to Dutch oven and continue baking 1 - 1.5 hours more until the vegetables and the meat are fork-tender. Turn the meat occasionally.
  3. Transfer meat to platter and arrange vegetables around meat. Skim fat from liquid in Dutch oven and serve liquid over meat and vegetables. Garnish with parsley if desired.

 


Chicken with Turmeric

Chicken with Turmeric
Author: 
Recipe type: Entree - Poultry
 
Ingredients
  • 3-4# boneless/skinless chicken thighs
  • 2 large onions, chopped (approx 2 C)
  • 1-2 peppers, chopped
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • 1 pinch saffron
  • 1 pinch chili powder
  • 4 C water
  • 1.5 Tbsp Vogue Instant Vegebase (low sodium, GF/YF vegan vegetable broth base)
  • 1 bunch kale, chopped
  • Dash freshly grated nutmeg
  • Salt & Pepper to taste
  • 2-3 C cannellini or white beans
Instructions
  1. Sautee onions, peppers, spices/seasonings with dash of salt until onion is translucent.
  2. Add chicken, water and vegetable broth; simmer for 1 hour (or until chicken is cooked through).
  3. Add kale and beans and simmer for an additional 20-30 min, until beans are tender and kale is cooked.
  4. Serve over brown/wild rice or quinoa.

 


Maple Roasted Acorn Squash

Maple Roasted Acorn Squash
Author: 
Recipe type: Side Dish
 
Acorn squash is in season just in time to have as a side for Thanksgiving dinner!
Ingredients
  • Acorn Squash
  • 2 Tbsp Earth Balance
  • 2 Tbsp of Real Maple Syrup
  • Sea Salt
Instructions
  1. Select dark green acorn squash. Plan for half a medium squash per person.
  2. Cut squash in half, lengthwise.
  3. Clean out seeds with a grapefruit spoon.
  4. Place the squash in roasting pan.
  5. Slice a thin piece off the bottom of each half to help it sit without tipping.
  6. Add 1 Tbsp Earth Balance and 1 Tbsp of Real Maple Syrup to each half. Season w/ sea salt.
  7. Place squash into preheated oven.
  8. Roast at 400 degrees F until fork tender.
  9. Baste halfway through with the melted Earth Balance/Maple Syrup mixture to help them brown.

 


Thank you for the Opportunity


I am excited to join a team focused on wholism, where nutrition is integral to disease prevention and health promotion.  I would like to help you cultivate a new relationshiop with food. On a continuum where healthy eating represents one end of the axis and poor eating represents the opposite end, the most important issue is the direction in which one faces. Anyone’s state of health, be it one of disease or vitality, can be transformed. That transformation begins with an evaluation of nutritional, lifestyle and psychosocial concerns with the goal of developing a personalized wellness plan. I look forward to working with the Visions team as your functional and integrative nutritionist and lifestyle coach.


Health as Wholeness


What is health these days?
Health is balance; it is an inner resilience that allows us to meet the demands of living without being overwhelmed.
Health is not static.  In order to come back to health in a better way, it is normal to lose it periodically.  Our natural healing mechanisms attempt to re-establish body equilibrium whenever it breaks down.  In other words, any breakdown in health activates healing as an automatic process.

Have our expectations for health changed?
Our perceptions of health are greatly influenced by our expectations.  The trend and emphasis should be on positive health, as opposed to the mere absence of disease.  We appear to be less willing to tolerate minor problems which detract from our life quality and we demand more in terms of physical and mental well-being.

Transforming health then, requires transforming perception and/or expectation.
If you are expecting too much from yourself, perhaps you should consider what investment you are making to preserve and transform health.  A great place to start is to evaluate nutritional, lifestyle and psychosocial issues, the results of which will develop into a personalized wellness plan to establish new priorities and increase vitality.  Food is not only the most effective preventive measure, it is the best alternative medicine.  My goal is to help you embrace non-traditional nutritional treatment plans that incorporate lifestyle changes you can sustain for a lifetime.


Thank you for the Opportunity

I am excited to join a team focused on total-body health, where nutrition is integral to disease prevention and health promotion.  I would like to help you cultivate a new relationshiop with food. On a continuum where healthy eating represents one end of the axis and poor eating represents the opposite end, the most important issue is the direction in which one faces. Anyone’s state of health, be it one of disease or vitality, can be transformed. That transformation begins with an evaluation of nutritional, lifestyle and psychosocial concerns with the goal of developing a personalized wellness plan. I look forward to working with the Visions team as your functional and integrative nutritionist and lifestyle coach.


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