Foods, Health and Disease, Lifestyle, Uncategorized

Crock pot Low-Carb and Gluten-Free Coq au Vin

Crock pot Low-Carb and Gluten-Free Coq au Vin

 

This tasty crock-pot or stove top coq au vin (chicken in red wine) recipe is low in carbohydrates and high in protein. It is a gluten-free and dairy-free dish that can be a one-pot meal, served with a green salad or steamed or roasted vegetables.

This is an excellent recipe through the winter months, starting it in the slow cooker in the morning so it is ready when you return home for dinner. It pairs well with sides of winter vegetables such as Brussels sprouts and broccoli. But if you are eating very low-carb, be sure to select the vegetables that are lower in carbohydrates. Carrot is often included in classic coq au vin, but is eliminated here because it is a root vegetable that is higher in carbohydrates.

If you are eliminating gluten, be sure to check that the chicken broth you use is gluten-free. Some brands may add gluten-containing ingredients such as wheat, but many are labeled as gluten-free for your convenience. Use real bacon bits or make your own crumbled bacon. If you use imitation bacon bits made from soy protein, ensure that they are labeled as gluten-free.

Cornstarch contributes most of the carbohydrate grams in this recipes. Most brands of cornstarch, including Argo and Clabber Girl, are gluten-free. Cornstarch is a common thickening agent used in gluten-free and dairy-free cooking.

Nutrition: Approximately 200 calories per serving, 34 grams protein, 2 grams fat, 3 grams carbohydrate.

Makes 6 servings

Chicken in Wine and Mushroom Sauce

 

Ingredients

  • 6 (5-ounce) boneless skinless chicken breasts (or equivalent amount of boneless skinless chicken tenders)
  • 1 1/2 cup chicken broth (fat-free and gluten free)
  • 3/4 cup red wine
  • 4 ounces mushrooms (sliced)
  • 8 pearl onions (or 1 cup of chopped green onions)
  • 1/2 teaspoon bacon bits (or artificial bacon bits)
  • 1 teaspoon dried thyme
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • salt and pepper to taste

Preparation

  • Crock-pot method: Place the chicken, chicken broth, wine, mushrooms, bacon bits, and thyme in a crock-pot on low for 4 to 8 hours.
  • Stove top method: In a large, deep saucepan, pot, or dutch oven, place the chicken, chicken broth, wine, mushrooms, bacon bits, and thyme and bring to a boil and then simmer for 15 to 20 minutes until the chicken is cooked through but still tender.
  • Remove the chicken, potatoes, and most of the mushrooms, keeping the liquid in the pan or crock-pot. If using a crock-pot, turn the crock-pot up to high.
  • In a cup, mix the cornstarch and cold water, then add it to the reserved liquid and stir.
  • Bring to a boil with stirring and cook the sauce until thickened. Season with salt and pepper as desired.
  • Serve each breast with one-sixth of the sauce.

Serving Suggestions and Notes

Serve with sides of steamed or roasted vegetables. Green vegetables such as broccoli, roasted Brussels sprouts, or snow peas make a colorful and appealing plate. If you prefer to serve it with a fresh salad, that makes a nice change of textures through the meal.

What you serve with this dish is very accommodating of different dietary needs. If you are eating gluten-free and are less concerned about carbs, you can enjoy this dish with rice or a potato to sop up the tasty sauce. Guests who are not concerned with gluten or carbs may enjoy this dish with a dinner roll as well.

Refrigerate any leftovers. You can enjoy leftovers for lunch or dinner the next day. Reheat them in the microwave for one minute or more per serving, until hot. The sauce may remain gel-shaped and less appealing in appearance, so it’s best for personal enjoyment rather than serving to guests or picky eaters.

You can freeze leftovers for later use, with the same caveat that the sauce may not be visually appealing once reheated.

 

Variations

If you are not aiming to reduce carbs, you can add 1 pound baby potatoes or potatoes cut into 1-inch cubes. Cook these with the chicken and other ingredients. This adds carbohydrates and calories but makes it into more of a traditional complete meal.

If you or your family or guests have an onion food allergy, you can leave them out. Fennel is a good substitute.

If you are using frozen chicken breasts or tenders, allow them to thaw in the refrigerator before adding them, especially if using the crock pot method. The frozen chicken might keep the temperature lower in the crock-pot for long enough for bacteria to grow.

 

 

“We” can turn illness into “We”llness

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

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Diets and Weight Loss, Foods, Lifestyle, Uncategorized

Healthier Green Bean Casserole With Onion Topping

Healthier Green Bean Casserole With Onion Topping

 

Green bean casserole is a holiday meal favorite and a tradition in many American homes. The classic green bean casserole includes canned cream of mushroom soup. If you make your own sauce, however, you have much more control over the ingredients—choosing your preference of butter or oil, the type of liquid to add, and the thickener to use.

In addition, the green bean casserole we’re all familiar with features a topping of crispy, deep-fried onions, usually from a can. Both of these pre-made ingredients add fat, calories, and preservatives to the dish. This recipe uses all fresh ingredients, and replaces the fried onions with sauteed, making this green bean casserole a much healthier version while remaining familiar and delicious. One thing to note, however, is that this casserole is not very saucy and may not satisfy all diners.

 

Green bean casserole with onion and mushroom

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, thinly slice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup ​​almond meal
  • 8 ounces mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup unsweetened soy milk
  • 1/4 cup cream
  • 14-ounce bag frozen green beans, thawed

Preparation

  1. Heat oven to 350 F.
  2. Put half of oil in a skillet and add about 3/4 of the onion slices. Let them slowly cook. When they start to get soft, add salt and pepper. You want the onions to get soft and sweet, but if you let them cook down for a very long time they will start to lose too much volume.
  3. When they are soft, remove from heat and toss with almond meal. Taste and adjust seasonings.
  4. Chop up the rest of the onion slices and saute the mushrooms in the rest of the oil. Add thyme, stir, and add the thickener. Stir for another two minutes.
  1. In a measuring cup or small bowl, combine the milk with the cream; add to the sauteed onions and bring to a simmer for 1 minute. Mix in the beans and put in a casserole dish. Bake for 30 minutes. Spread the onions on top and cook for 5 more minutes or until topping begins to brown.

Ingredient Substitutions and Cooking Tips

Any type of “dairy” product works in this recipe. If you are watching your carbohydrate intake, the lowest carb count is in unsweetened soy milk. This recipe combines unsweetened soy milk and cream for richness, but you can use any fat level of milk you want to use, and any combination. Since cream adds some body and thickness, you may need to adjust the amount of thickener if you change the amount of cream.

The type of thickener you use in this recipe is up to you as well. You can use any type of flour or other lower-carb thickeners such as guar gum and proprietary thickeners.

“We” can turn illness into “We”llness!

Health and Wellness Associates

healthwellnessassociates@gmail.com

Foods, Health and Disease, Lifestyle, Uncategorized

Three-Cheese Spinach Casserole With a Twist

Three-Cheese Spinach Casserole With a Twist

 

This spinach casserole is easy to make and cheesy, yet light. This recipe can replace your traditional spinach dip appetizer. Using cottage cheese and feta instead of cream cheese and cheddar cheese in this recipe saves fat and calories, but gives a similar taste and texture. Bake this in the oven, or use a slow cooker to make ahead. Enjoy as an entree, appetizer or snack.

 

Spinach Casserole with Cheese

 

Ingredients

  • 2 10-ounce boxes frozen chopped spinach
  • ¼ chopped onion
  • 1 teaspoon olive oil
  • 1 8-ounce package cottage cheese, low-fat 2%
  • ½ cup feta cheese
  • ½ cup Monterrey jack cheese
  • 2 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt or other spice mixture to taste
  • 1 teaspoon lemon juice
  • 2 tablespoons grated Parmesan cheese, hard (not the dried kind in a can)

Preparation

1. Preheat oven to 350F.

2. Defrost spinach in the boxes or in a 2-quart casserole dish.

3. Fry chopped onions in oil until they are translucent and begin to soften.

4. Mix all ingredients except for the Parmesan cheese in the casserole dish. Sprinkle Parmesan on top.

5. Bake for 40-45 minutes or until knife inserted in the center comes out clean and cheese on top begins to brown. Let stand for 10 minutes.

Serve warm with crudites or chips of your choice.

Ingredient Substitutions and Cooking Tips

This recipe is easy to adapt, so if you have certain spice mixtures or salad dressing seasonings that you like, feel free to add them. For example, you can add ½ teaspoon of Chinese Five Spice Powder or another spice mix to give the spinach casserole some depth. It’s not unusual to add dried ranch dressing mix or dried vegetable soup mix to the recipe to give your spinach casserole a distinct flavor.

Speaking of spice, you can make this spinach dip spicy too. Add some kick to this spinach dish by adding jalapeno peppers, red pepper flakes or cayenne pepper. Simply add these when preparing the onion.

Spinach is full of iron, folate, and fiber, but who says you can’t add more. Add shredded artichoke hearts, broccoli, carrots or zucchini to boost the nutritional value of the dish. Instead of crackers, corn chips, or bread, serve with cucumbers, jicama, cauliflower florets or bell pepper strips.

Kale can be substituted for spinach if you want to try different greens with this recipe. Another excellent addition is fresh garlic for extra flavor. A cup of cooked quinoa or chopped chicken breast can also be added to this recipe to boost protein, although the Greek yogurt addition in this recipe provides plenty of it.

 

 

We can turn an Illness into Wellness

Health and Wellness Asssociates

healthwellnessassociates@gmail.com

Foods, Health and Disease, Lifestyle, Uncategorized

A Way To Healthy Hair – 5 Foods: Healthy Resolution Series

A Way To Healthy Hair – 5 Foods: Healthy Resolution Series

 

Whole foods rich in protein, omega-3 fatty acids, zinc and biotin may help promote a healthy scalp and hair. Add these foods to your grocery cart – think of them as ingredients in a healthy hair recipe!

Bronze Highlights for Brown Hair

  1. Dark leafy greens. Kale, Swiss chard, spinach and other dark leafy greens are good sources of vitamins A and C, which the body needs to produce the oily substance sebum, a natural conditioner for your hair.
  2. Salmon. Omega-3 fatty acids, of which wild-caught salmon is a top source, are important to a healthy scalp. Salmon (always look for wild Alaskan or sockeye salmon) is also a good source of protein. If you don’t like the taste of fish, be sure to get omega-3 in other ways like a high-quality fish oil supplement.
  3. Beans and legumes. They are a good source of protein which helps promote hair growth, as well as iron, biotin and zinc. (Biotin deficiencies can occasionally result in brittle hair.) Another good source of zinc is raw pumpkin seeds or pepitas. Add a small handful per day like you would use nuts.
  4. Nuts. Specific varieties of nuts contain vitamins and minerals that can help promote the health of your scalp. Brazil nuts are a good source of selenium (limit yourself to no more than two Brazil nuts per day). Walnuts provide the omega-3 fatty acid alpha-linolenic acid, which may help condition your hair, as well as zinc, which can minimize hair shedding. Cashews, almonds and pecans are other hair-healthy choices. Aim for raw varieties as often as you can, or lightly toast it yourself if an added crunch is preferred.
  5. Eggs. A good source of protein, which helps prevent dry, weak and brittle hair. Choose organic, omega-3 fortified eggs from cage-free hens.

 

Dr Anne Sullivan

Health and Wellness Associates

healthwellnessassociates@gmail.com

Diets and Weight Loss, Health and Disease, Lifestyle, Uncategorized

The One Grocery Store Item To Avoid In 2019

The One Grocery Store Item To Avoid In 2019

When You Drink Soda For The First Time

The food product we suggests you avoid entirely this year (and every year) is soda. Whether regular or diet, it is essentially liquid candy, and studies indicate that drinking it can lead to:

 

  1. Obesity. Drinking a single sugar-containing soda per day is linked to weight gain. Drinking diet soda doesn’t seem to do your weight much good either – over the course of nine years, one study found a 70 percent greater increase in waist circumference among participants in a study who drank diet soda compared to those who didn’t.
  2. Diabetes. A daily sugar-containing soda habit increases a woman’s risk of developing diabetes by 83 percent compared to women who have less than one sweetened drink per month. And another study showed that artificial sweeteners altered the collection of bacteria (known as the microbiome) in the digestive tract in a way that caused blood glucose levels to rise higher than expected and to fall more slowly than they otherwise would. This suggests that the use of artificial sweeteners contributes directly to rising rates of type 2 diabetes.

****** Sometimes Diabetics have no choice.  But when you do, dont!   Shasta has a diet pop in good flavors that is alright to drink.  It has no aspartame in it at all.

3. Heart disease. One study found a 43 percent increase in the risk of heart attack and stroke among individuals who habitually consumed a daily diet soda compared to those who do not.

4. Kidney issues. Drinking two or more diet sodas daily is associated with a decline in a measure of kidney function in women.

5. Premature birth. One study found that the risk of giving birth prematurely increased by 38 percent among women who drank diet soda daily and by 78 percent among those who drank four or more diet sodas per day.

Bottom line: Forget cutting back on soda (diet or regular) – this is one to eliminate altogether. Opt instead for filtered water, unsweetened tea (the sweetened version would be no better) or sparkling water mixed with a splash of natural fruit juice. After a week or two you will feel better and may be less likely to go back.

 

Contact us at healthwellnessassociates@gmail.com

 

Dr Gail Bohannon

Health and Wellness Associates

Rx to Wellness, Uncategorized

Do You need to be taking Magnesium?

     Do You need to be taking Magnesium

 

mag

  • Magnesium is required for the healthy function of most cells, especially your heart, kidneys and muscles
  • Low magnesium is a powerful predictor of heart disease, and recent research shows even subclinical magnesium deficiency can compromise your cardiovascular health
  • Low magnesium will impede your cellular metabolic function and deteriorate mitochondrial function, and is a component necessary for the activation of vitamin D
  • Top reasons to optimize your magnesium level include optimization and regulation of vitamin D, preventing migraines and depression, improving brain plasticity and protecting your heart health
  • Magnesium is also important for the prevention of kidney and liver damage, bacterial and fungal infections, impotence, multiple sclerosis, Alzheimer’s disease, premenstrual syndrome, osteoporosis, muscle cramps, Type 2 diabetes and mortality from all causes

 

You are definitely deficient in Magnesium if  :

 

You suffer from Migraines

You take Vitamin D

Do You have Crohns, Celiac or any digestive inflammation?

Are you depressed, on anti-depressants, or just SAD?

Have burst of anger, aggression, or you snap?

Memory?

Cardiac Issues, including High or Low Blood Pressure

Stroke

Diabetes

 

Ask your healthcare worker how much is the correct dosage for your body and your concerns.  If they dont give you an exact amount, they do not know what they are doing.

Contact us if you need assistance;

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

Foods, Health and Disease, Uncategorized

Yes! You Need to Eat Walnuts!

4 Reasons You Should Eat Walnuts

walnuts

A mainstay of any dietary recommendations, walnuts are an excellent choice when it comes to healthy snacking. Walnuts are good sources of:

  1. Omega-3 fatty acids, protective fats that may promote cardiovascular health, help maintain optimal cognitive function, and tone down inflammation.
  2. Heart-healthy monounsaturated fats.
  3. Ellagic acid, an antioxidant compound that helps support a healthy immune system.
  4. L-arginine, an essential amino acid that promotes healthy blood pressure.

Try adding walnuts to your plain yogurt and fruit parfaits or steel cut oatmeal to start the day, eat them as a snack, and use walnut oil in salad dressings for a nutritional boost. Or try a Walnut Pesto recipe!

basilwalnutpicture

Basil Walnut Recipe

Ingredients
  1. 2 cups gently packed fresh basil leaves.
  2. 2 large garlic cloves, roughly chopped.
  3. 1/2 cup grated Parmigiano-Reggiano.
  4. 1/3 cup walnuts.
  5. 1/2 teaspoon salt.
  6. 1/4 teaspoon ground black pepper.
  7. 2/3 cup extra virgin olive oil, best quality such as Lucini or Colavita.

 

Health and Wellness Associates

healthwellnessassociates@gmail.com

Health and Disease, Uncategorized

Is Pork a Cause of Fatty Liver Disease

  • Is Pork a Cause of Fatty Liver Disease

  • What Is Fatty Liver Disease?
  • Pork consumption has a strong epidemiological association with cirrhosis of the liver — in fact, it may be more strongly associated with cirrhosis than alcohol
  • Other studies also show an association between pork consumption and liver cancer as well as multiple sclerosis.
  • Several factors may be behind these health risks, including pork raised on grains and seed oils, making it high in omega-6 fats, as well as the fact that most pork consumed in the United States is processed (processed meats are known to increase the risk of cancer)
  • Being scavenger animals, pigs are also prime breeding grounds for potentially dangerous infections; even cooking pork for long periods is not enough to kill many of the retroviruses and other parasites that many of them harbor (this is true even of pasture-raised pork)

 

Do you have fatty liver disease?  Contact us and we will find out.

Health and Wellness Associates

Dr J Jaranson

healthwellnessassociates@gmail.com

Health and Disease, Lifestyle, Uncategorized

Do You Have High Blood Pressure? Eat more of this!

Do You Have High Blood Pressure?

Eat more of this!

  • get nourished with nitrates
  • In the modern diet, nitrates can be found both in nitrate-rich plant foods and in processed meats. However, while nitrates from plant foods promote nitric oxide production, processed meats trigger conversion of nitrates into carcinogenic N-nitroso compounds
  • Nitrites from plants turn into beneficial nitric oxide due to the presence of antioxidants such as vitamin C and polyphenols
  • Nitric oxide is a soluble gas, and while it’s a free radical, it’s also an important biological signaling molecule that supports normal endothelial function, lowers blood pressure, protects your mitochondria and more
  • Plant foods high in nitrates include arugula, rhubarb, cilantro, butter leaf lettuce, spring greens, basil, beet greens, oak leaf lettuce, Swiss chard and red beets, especially fermented beets
  • To further augment nitric oxide production, combine nitrate-rich plant food with probiotics

Do you need help with your high blood pressure.  Do you want to try to get off your medications.  Then contact us at healthwellnessassociates@gmail.com

 

Health and Wellness Associates

Dr J Jaranson

healthwellnessassociates@gmail.com

Foods, Health and Disease, Uncategorized

Lentil Tacos Recipe : For the Liver that Loves You Back

 

Lentil Tacos Recipe :

For the Liver that Loves You Back

 

 

Who doesn’t love tacos? The lentil filling for these romaine lettuce tacos can be enjoyed warm or cold according to your preference. If you’re looking for something a little heartier add some chopped chicken.

Onions (and scallions): Very similar to garlic, onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.

Leafy greens (especially lettuces and their stems): An extremely cleansing tool for your liver that you can apply on a daily basis. The leafy outer greens of lettuce provide dozens of micronutrients for the liver to stay healthy and balanced, while the core of the lettuce, down closer to the root, provides milky chemical compounds that act as a purging mechanism for it. When leafy greens are eaten with fruit, their medicinal qualities increase twofold.

Mushrooms: Contain hundreds of undiscovered phytochemical compounds, many of which are detoxifying for the liver without hurting it. Mushrooms are medicine for the liver. Many people fear mushrooms because they believe that their status as a type of fungus means they feed fungus within the body. It’s just the opposite. A mushroom is a fungus that destroys fungus, and the liver accepts mushrooms as allies—if the liver is dealing with unwanted microorganisms such as fungus, mushrooms are very helpful in pushing them out of the liver. Mushrooms also reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Lentil Tacos

Makes 3 servings

Ingredients:
1 cup diced onion
½ cup vegetable broth
1 cup diced mushrooms (optional)
4 garlic cloves, minced
3 cups cooked lentils
1 teaspoon poultry seasoning
½ teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chipotle powder
¼ teaspoon honey or maple syrup (optional)
½ teaspoon sea salt
¼ teaspoon cayenne (optional)
2 heads romaine or butter lettuce

( if you are just starting out, you could try Progressive Lentil Soup instead of broth)

Directions:
Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for approximately 5 minutes until tender. Continue to add vegetable broth by the spoonful as needed to prevent sticking.

Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika, chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add the cayenne as well.

Continue to cook everything over medium-high heat for 5 minutes or until the mushrooms are tender and cooked through.

Serve the lentil mixture in individual romaine leaves as “taco shells” and top with any or all of the optional toppings.

 

Health and Wellness Associates

healthwellnessassociates@gmail.com