Pork Tenderloin with Apples
- 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
- Combine all ingredients in slow cooker.
- Cover and cook on low for 7-9 hours or on high for 4-5 hours.
- Serve with rice.
- 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)
- Combine all ingredients and bring to a boil.
- Simmer on low until applesauce is at desired consistency.
Southwest Corn Chowder (Gluten Free)
- 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
- Brown sausage and oil over moderate heat; stir as needed.
- Add onion, celery and peppers; cook until vegetables are soft.
- Add corn, bay leaf and thyme; cook mixture, stirring, for 1 minute.
- Add broth and potatoes; simmer mixture for 50 min, stirring as needed, until potatoes are tender.
- Add rice milk and simmer a few more minutes on low.
- Discard bay leaf; Season with salt/pepper & garnish with parsley.
- 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
- In a large pot, heat the first three ingredients until they are combined.
- One at a time, add each of the additional ingredients.
- Spread onto 2 large baking sheets.
- Bake at 325 degrees Fahrenheit.
- Stir regularly (aprox. every 7 minutes) until golden brown.
- Check frequently as to prevent burning.
- Cool completely then store in an airtight container.
Pot Roast, Baked
- 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
- 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.
- 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.
- 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
- 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
- Sautee onions, peppers, spices/seasonings with dash of salt until onion is translucent.
- Add chicken, water and vegetable broth; simmer for 1 hour (or until chicken is cooked through).
- Add kale and beans and simmer for an additional 20-30 min, until beans are tender and kale is cooked.
- Serve over brown/wild rice or quinoa.
Maple Roasted Acorn Squash
- Acorn Squash
- 2 Tbsp Earth Balance
- 2 Tbsp of Real Maple Syrup
- Sea Salt
- Select dark green acorn squash. Plan for half a medium squash per person.
- Cut squash in half, lengthwise.
- Clean out seeds with a grapefruit spoon.
- Place the squash in roasting pan.
- Slice a thin piece off the bottom of each half to help it sit without tipping.
- Add 1 Tbsp Earth Balance and 1 Tbsp of Real Maple Syrup to each half. Season w/ sea salt.
- Place squash into preheated oven.
- Roast at 400 degrees F until fork tender.
- 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.