Foods, Health and Disease, Uncategorized

Chive Potato and Cheese Fritter SIBO , IBS, FODMAT recipe

Chive Potato and Cheese Fritter

Low FODMAP and Gluten Free Recipe - Chive, potato & cheese fritters

For the fritters

100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated  ( never instant )

½ tsp caraway seeds

2 scallions, thinly sliced (green end only)

1 tbsp chopped chives

50g hard cheese, such as parmesan, finely grated

1 egg, beaten

3½ tbsp cold water

50g/1¾oz gluten free self-raising flour

sunflower oil , for deep frying

Method

For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds.

Mix in the chives and cheese. Pour in the egg and water, stir, then mix in the gluten free flour to make a thick batter.

Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F.

To test if it’s hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so.

Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm.

Transfer to kitchen paper using a slotted spoon.  Sprinkle with the scallions (green end only) and serve.

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Diets and Weight Loss, Foods, Uncategorized

3 Foods to Avoid to Lose Weight

Get Rid of the Calorie Culprits That Ruin Your Diet

 

salad dressing

 

Diet experts often say that you should clean out your pantry, your cupboards, and your refrigerator when you start a new weight loss plan. Why? Because there are foods to avoid to lose weight and it’s important to set up your kitchen for success if you’re really serious about slimming down. But often, dieters don’t have the time for a complete kitchen overhaul

If you are short on time but committed to getting lean and fit, here’s the quick-start plan for kitchen clean-up. Grab your trash can, open the refrigerator door and dump these three items to decrease your calorie intake and lose weight faster.

Foods to Avoid to Lose Weight

Of course, you should evaluate your entire eating plan when you start weight loss program. If you overeat any food, you may want to get rid of it in order to achieve nutritional balance.

But there are certain foods that most people think of as healthy, that can put a substantial dent in your energy balance. Sadly, these are foods that don’t contribute essential micronutrients (vitamins and minerals) or important macronutrients (healthy fats, heart-friendly carbohydrates, lean protein). So which foods are they? Open your refrigerator and check for these products.

Salad Dressing

Salad sounds like the perfect diet food. Fill your lunch plate full of healthy veggies and you’ll lose weight, right? Wrong! In many cases, your salad is a diet disaster. And many times, the salad dressing is what adds the most fat and calories.

In small amounts, salad dressing isn’t too bad. But when is the last time you measured the amount that you poured on your salad? The calories in salad dressing can ruin your energy balance for the day.

Even fat-free dressings have a downside. Often, these products are full of sugar and still very high in calories. A better option is to add spicy, flavorful ingredients like peppers or radishes to your greens and go dressing-free. Or dress your salad with lemon.

Another smart option is olive oil. While olive oil is a fat, it is a source of monounsaturated fat—which is better for your heart than saturated fat. You can also use an olive oil alternative such as avocado oil or flax seed oil. Just remember to measure your dressing before adding it to your salad. A reasonable serving size is one to two tablespoons for a meal-sized salad.

Flavored Coffee Creamer

If you read the nutrition facts label, the calorie and fat content of flavored creamer doesn’t look too bad. But when you read between the lines, the story isn’t so pretty.

Flavored creamers are one of the most common foods we overeat. Do you know what a single serving of creamer is? A single serving of liquid coffee creamer is just one tablespoon. Most of us pour much more than that into each coffee cup. And many of us drink several cups of coffee, So, if you multiply your actual portion size times the calorie count and fat per serving, you might be surprised…or horrified.

Another problem with coffee creamer is the ingredients. You’ll see that many popular brands list hydrogenated oil as the primary ingredient. Hydrogenated oils are trans fats—a type of fat that health experts recommend we avoid.

Sadly, if you think the fat-free creamers are better? Nope. Non-dairy fat free creamers are one of the most common sources of hidden fat and many of them provide substantial grams of added sugar to our daily intake.

You can use products made from real full-fat dairy (rather than oil) to get the creamy consistency that you desire. But you won’t get a break on the calorie and fat grams if you use products that are more “natural.” A better option is to learn to make healthier flavored coffee drinks at home. Use low fat dairy, or indulge in the full fat variety and be mindful of your portion size.

Juice 

Again, juice sounds like it should be part of a healthy diet-friendly breakfast. In fact, some dieters make juice the entire meal. But the bottom line is that when you drink fruit juice you are drinking a glass full of sugar.

Fresh juice does contain vitamins that are good for you, but why not just eat a whole piece of fruit? You might be surprised to find that when you compare the calories in an orange to the calories in a glass of orange juice the fruit fares better. And whole food is more satisfying than sipping your calories through a straw.

The one thing that these foods have in common is that many dieters believe they are healthy because they contain a healthy ingredient or because they have a healthy looking label. We often overeat foods that carry that “health halo” and we end up consuming excess fat, calories and ingredients that aren’t good for us.

Of course, if you avoid these foods to lose weight, weight loss isn’t a slam dunk. Dumping these items is just the beginning of a full kitchen clean-up. But if you can trash these three things, you’ll be on your way to a healthier diet and a slimmer physique.  Malia Frey

 

 

 

You are What You Eat, So Dont be Fast, Cheap, Easy or Fake

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

Health and Disease, Uncategorized

Lower Your Cholesterol with Foods

Foods That Lower Your Cholesterol

 

Foods That Lower Your Cholesterol

 

Certain foods can be part of the plan to improve your numbers, to both lower low-density lipoprotein (LDL) cholesterol, the bad one, and raise your high-density lipoprotein (HDL), the good one.

First, choose foods with soluble fiber. Think of this type of fiber as a magnet, drawing cholesterol out of your body. Good sources are oats, oat bran and barley, along with beans, eggplant and okra. When used in recipes, these foods tend to take on the flavors of other ingredients, so be adventurous with recipe planning — and generous with herbs and spices.

Apples, grapes, strawberries and citrus fruits are good choices because of their pectin, a type of soluble fiber.

Next, go for foods with polyunsaturated fats. These include vegetable oils like canola, sunflower and safflower, as well as fatty fish like salmon, rich with omega-3 fatty acids, and most types of seeds and nuts.

Plant-based foods also contain substances called plant sterols and stanols, which help keep the body from absorbing cholesterol. Particularly good sources are Brussel sprouts, wheat germ and wheat bran, peanuts and almonds, and olive, sesame and canola oils.
In terms of foods to limit, talk to your doctor about your unique needs. High-cholesterol foods like shellfish and eggs aren’t as dangerous as once thought. The verdict is still out on the saturated fat found in meat, but some research has found that full-fat yogurt, milk and even cheese may be good for you.

The one type of fat to completely avoid is trans fat. The U.S. Food and Drug Administration banned its addition to foods in 2018, but because of extensions granted to some manufacturers, certain items could be on store shelves until January 2021. So keep checking the ingredients on any packaged foods you’re considering.

You are What you Eat, So Dont Be Fast, Cheap, Easy or Fake!

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

 

Foods, Uncategorized

Cauliflower ” No Mac “and Cheese Bake

Cauliflower ‘n cheese bake

cauliflowe

If your family inhales mac ‘n cheese the way mine does, if you don’t tell them this is made with cauliflower instead of pasta, they just might not even notice. And if they do, they probably won’t care, ‘cause it’s so darned delicious.

Ingredients

Vegetables

  • 4 cups (1 L) small (1 inch / 2.5 cm) cauliflower florets
  • 1 cup (250 mL) chopped onion
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 mL) of your favourite seasoning blend (I used everything bagel mix)

Sauce

  • 2 tablespoons (30 mL) butter
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 1/4 cups milk
  • 1 cup (250 mL) grated cheese (I used a blend of mozzarella, Swiss and Parmesan)
  • 1/8 teaspoon (.3 mL) cayenne powder
  • 1/4 teaspoon (1.25 mL) smoked paprika
  • Salt and pepper

Topping

  • 1/2 cup (125 mL) panko or gluten-free breadcrumbs
  • 1 tablespoon (15 mL) of garlic butter (or regular butter), melted

Method

  • Preheat oven to 400F. Toss cauliflower florets and chopped onion with oil and spices on a rimmed baking sheet. Roast for 15 minutes, shaking pan occasionally.
  • While vegetables are roasting, make the sauce. Start by melting the butter in a medium saucepan placed over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
  • Slowly whisk in 1 1/4 cups milk to form a smooth sauce.
  • Let cook for 3 minutes, stirring often, then whisk in cheese, cayenne and paprika. Cook, stirring often, until cheese has melted and sauce is thick. Taste and add salt and pepper to suit your preference.
  • Transfer roasted vegetables to a casserole dish large enough to hold in a single layer.
    Pour hot cheese sauce over top, jostling cauliflower so it is coated on all sides with the sauce.
  • In a small bowl, combine the panko and melted garlic butter. Sprinkle evenly over the cauliflower and sauce.
  • Put the casserole dish in the oven and bake until sauce bubbly and topping is golden brown, about 10 minutes.
  • Serve hot with wedges of lemon to squeeze over top for an extra pop of flavour.

Serves 4.

Health and Wellness Associates
EHS Telehealth

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Health and Disease, Uncategorized

Flaxseed and Breast Cancer

Health and Wellness Associates

 

Flaxseed and Breast Cancer

 

Flaxseeds as well as flaxseed oil are rich sources of plant lignans. Research has shown that flaxseed lignans have considerable anticancer properties. Lignans are fiber compounds that are able to bind to estrogen receptors and restrict the cancer promoting effects of estrogen on breast tissue. Fish and flaxseed, and that includes flaxseed oil, also increase the production of a compound called SHBG (sex hormone-binding globulin). This protein regulates levels of estrogen levels by eliminating excess estrogen out of the body.fishandflaxsee

 

Women with high levels of the phytoestrogen enterolactone, which is linked to high lignan intake from foods such as flax, flaxseed oils and fish, have been found to have a 58% reduction of breast cancer risk.

A study has shown that daily supplementation of ground flaxseed can reduce estrogen levels. Reducing estrogen reduces risk of breast cancer.

grindinggrains

The director of the breast cancer prevention program at the Toronto Hospital has reported that flaxseed in the diet may shrink breast cancer tumors. His research involved 50 women who had been recently diagnosed with breast cancer and were waiting for surgery. They were divided into 2 groups, one group was given a daily muffin containing 25 grams of ground flaxseed, and the other group had plain muffins. After surgery, it was found that those who had been given the flaxseed muffins had slower-growing breast cancer tumors than the others.

 

Nothing will work unless You do it!

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

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

 

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

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