“Tamaraized” Chicken Pot Pie (CANDIDA APPROVED... gluten free)

“Tamaraized” Chicken Pot Pie  

(CANDIDA APPROVED... gluten free)

Serves 4-meal size or 8 side servings in case you wish to put it with a side salad – 40 minutes total 20 to prep and 20 to cook – worth it!

This dish may amaze you.  Old fashion comfort food dish made Candida friendly and makes you want to curl up to a fireplace.  You will need arrowroot (thickener) from the natural food store but all other ingredients you will be able to find anywhere.

INGREDIENTS FOR FILLING

2 tablespoons organic coconut oil

½ cup yellow onion, minced

1 leek, white part only, thinly slices

1 yellow squash, halved lengthwise, thinly sliced

1 zucchini, halved lengthwise, thinly sliced

8 asparagus spears cut into 1-inch pieces

1 cups chicken bone broth, plus an additional cup if needed http://www.thebrothery.com/?Click=530

½ cup coconut milk, from can

1 tablespoon arrowroot powder

½ teaspoon sea salt

½ teaspoon pepper

2 to 3 cup cooked chicken, cubed or use rotisserie if in a hurry

1 tablespoon fresh parsley, minced

1 teaspoon fresh tarragon, minced

INGREDIENTS FOR TOP CRUST

1 cup coconut flour

½ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon pepper

4 organic pasture raised eggs

½ cup coconut oil, melted (put in small container in warm water to melt, do not microwave oil ever)

¼ cup coconut milk

2 teaspoons apple cider vinegar

Minced parsley for garnish

INSTRUCTIONS

1.  Heat oil in a large skillet over medium heat.  Add onion, leek, yellow squash and asparagus.  Sauté until tender, about 5 to 6 minutes.  Add 2 cups bone broth and coconut milk, and bring to a gentle boil.

2.  In a small bowl, add arrowroot powder and a tablespoon of cold water.  Whisk to combine. Add gradually to vegetable mixture, stirring consistently, until mixture thickens.  If your mixture becomes too thick, add a bit more broth, stirring consistently until you reach a desired consistency.  Season with salt and pepper.  Then stir in cooked chicken and herbs.  Pour pot pie filling into a 13 x 9 inch basking dish, set aside.

3.  Preheat oven to 400 degrees.

4.  In a large bowl, add coconut flour, baking soda, salt and pepper.  Whisk to continue.  In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy.  Pour liquid ingredients into bowl with dry ingredients, and stir to combine.

5.  Spoon topping batter over pot pie filling in eight equal portions.  Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and little crusty.  Serve with a garnish of minced parsley.

Turkey or Chicken or Pork Paprikash

Serves 4

 

Full of flavor and easy... put over a Caprese salad, sautéed peppers and onions or spinach salad or serve with grilled zucchini

 

INGREDIENTS

 

2 medium sized zucchini, cut lengthwise

1 tablespoon raw butter or ghee

1 organic turkey, chicken or pork tenderloin (about 1 pound, excess fat and silver skin removed, halved lengthwise, then cut)

2 tablespoons sweet or smoky paprika

2 tablespoon organic avocado oil (high heat oil(

1 organic onion, medium size and chopped

14 oz. whole peeled tomatoes & the juice it comes in

½ cup organic sour cream

Sea salt and pepper

INSTRUCTIONS

 

1.  Preheat broiler. Broil zucchini without any oil until slightly browned then turn over and to the other side.  Set aside and put as the base of the pork dish.

 

2.  Meanwhile, in medium bowl, combine pork with 1 tablespoon paprika; season with sea salt and pepper, and toss to coat.  In a large skillet, heat 1 tablespoon oil over medium-high heat, cook pork tossing occasionally, until lightly browned on all sides, 3 to 5 minutes.  Transfer to a plate (reserve skillet).

 

3. Return skillet to stove; reduce heat to medium.  Add remaining tablespoon of oil and add onion, cook until soft, 4 to 6 minutes.  Add pork, then remaining tablespoon paprika, tomatoes and their juice, and ½ cup water, bring to a boil.  Reduce to simmer, cook, until seems to slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.

 

4.  Remove skillet from heat, and stir in sour cream; season with sea salt and pepper.  Serve over zucchini, garnish with parsley, if desired.

Sushi Salad

Serves 4

Give this fat burning, nervous system calming and palate pleasing salad a try.

INGREDIENTS

1 lb.  Salmon filets  - or see egg option below under “optional”

1 cup shelled frozen edamame

3 cups cooked brown rice

1 English cucumber, sliced into matchsticks

2 carrots, shredded

1 avocado, thinly sliced

2 cups fresh gala apples, cubed

2 toasted nori sheets, sliced into matchsticks

INGREDIENTS for DRESSING

3 tablespoons coconut amino’s; soy sauce alternative

1 tablespoon raw local honey

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

2 teaspoon minced ginger

INSTRUCTIONS

1.  Place the fish in a large saucepan and cover with fresh water.  Bring to a simmer and cook for 5 minutes, or until fish is cooked through.  Remove fish from pot and place on a plate. 

2.  Prepare edamame according to the package.  In a large bowl combine edamame, brown rice, cucumber, carrot, avocado and the apple.

4.  In a separate bowl mixed all dressing ingredients until blended well.  Put the dressing mix over the edamame mix and toss.  Serve on a plate and top with grilled salmon.  Top all with the toasted nori sheets, sliced into matchsticks.

Connection between Health & Wealth article -  Dr. Mehmet Oz, Ms. Suze Orman episode further concurred a Stanford Study conduced by Jay Bhattacharya, M.D., PhD.

Is There A Health/Wealth Connection to Fat/Debt? Ask Dr. Oz  

Is there a connection between health and wealth, fat and debt?  Dr. Oz and Suze Orman weigh in on the burdensome aspects of this relationship.

The logical answer to questions about whether there is a connection between health and wealth or fat and debt was put forward recently on an episode of The Doctor Oz Show, featuring guest Suze Orman.  Orman, a successful financial consultant, author and talk show host, joined with Dr. Mehmet Oz to explain how a recent Stanford University study linked the two problems together.

The study, “Economics of Obesity,” was conducted by Jay Bhattacharya, M.D., PhD., in May, 2010.  Dr. Bhattacharya has published numerous studies on the relationship between weight and economics.  Dr. Oz and Ms. Orman demonstrated the relationship between health and wealth and fat and debt with three female guests, each who had elevated BMI levels and were in debt from $20,000 to $40,000. 

After some questions were asked, it became evident that the women were, in fact, hiding the facts of their problems from themselves and others.  The audience was also tested and had their FICO credit scores calculated, showing again the relationship that exists between overweight and wealth.  Over 41% of the audience registered poor FICO scores in the range between 560-659, a total of 59% were overweight or obese, and their BMI average was 27.  With BMI calculations, points above 25 indicate overweight.  Only 26% of the audience had excellent FICO scores between 720 and 850. 

The study from Stanford University showed that on average, overweight individuals earn $3.41 per hour less than normal weight persons, or $7000 per year less.  Other costs related to obesity include higher medical expenses, greater impact by diabetes and heart disease, income losses, and higher rates of bankruptcy due to medical costs.  Ms. Orman related the stress of financial woes leading to overeating, and a reverse effect of spending too much to compensate for being overweight and under stress.  As weight goes up, so does credit card debt for many persons.  Another important factor related to both debt and overweight is that the person affected not only hides the truth of their situation from themselves, but also from others. 

Ms. Orman, a recognized financial expert, and Dr. Oz, a cardiothoracic surgeon, have put together a 4-step plan for successful management of wealth/health and fat/debt problems. In brief, the four steps include the following tactics:

1. Write down all expenses and all food that is eaten.

2. Make changes in very slow, small increments.

3. Cut up credit cards, but do not close accounts or that will negatively affect credit scores.  Cut out all junk food.

4. Stand in the truth to yourself and others.

There is a statistical relationship between debt load and excess weight.  Tackling both problems at once, with the same techniques can help those who are overweight and overburdened financially.  As one aspect improves, the other should statistically also show improvement.  Relief from debt lifts a load, and relief from overweight lifts the stress that can lead to overspending.

Sources:

* Jay Bhattacharya, M.D., PhD., “Economics of Obesity,” May 2010http://aic.ucdavis.edu/obesity/obesitypdf/BHATTACHARYA.pdf

 (accessed 3-30-2011)

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Disclaimer: The information contained in this article is for educational purposes only and should not be used for diagnosis or to guide treatment without the opinion of a health professional. Any reader who is concerned about his or her health should contact a doctor for advice

Best FAUX Bread Recipe

Best Faux Bread

GRAIN Free and flavored filled bread recipe you and your family will love!

INGREDIENTS

1 cup smooth raw Cashew Butter at room temperature

4 large eggs, separated

2 teaspoon raw local honey

2 ½ teaspoon apple cider vinegar, raw

¼ cup almond milk, unsweetened

¼ cup coconut flour

1 teaspoon baking soda

½ teaspoon sea salt

2 tablespoons Coconut oil, divided

INSTRUCTIONS

1.  Preheat oven to 300 degrees.  For a white colored loaf, place a small dish of water on the bottom rack of oven.

2.  Line the bottom of an 8.5x4.5 glass loaf pan with parchment paper, then spread a very thin coating, 1 teaspoon, of coconut oil on the sides of the pan.

3.  Beat the remaining coconut oil, cashew butter with the egg yolks, then add the honey, vinegar and milk.  Mix with electric hand blender.

4.  Beat the egg whites in a separate bowl until peaks form.  Electric blender will save your biceps J.

5.  Combine the dry ingredients in another small bowl. 

6.  Make sure your oven is completely reheated before adding the egg whites and the dry ingredients to the cashew butter mixture.  You don’t want your whites to fall and the baking soda will activate once it hits the eggs and vinegar.

7.  Pour the dry ingredients into the wet ingredients, and beat until combined.  This will result in more of a wet batter than a dough.  Make sure to get all of the sticky butter mixture off the bottom of the bowl so you don’t end up with clumps.

8.  Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.  You don’t have to be gentle with this, but don’t over mix

9.  Pour the batter into the prepared loaf pan, then immediately put it into the oven.

10.  Bake for 45-50 minutes, until the top of golden brown and the toothpick comes out clean.  ***Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.

11.  Remove from oven, let cool 15-20 minutes.  Use a knife to free from the sides from the loaf pan, then flip it upside down and release the loaf pan, then flip- it upside down and release the loaf onto a cooking rack.  Cool right-side up for an hour before serving. 

12.  Wrap the loaf up tightly and store in the fridge for 1 week.  I actually think the loaf gets better as the days go on.