If you want to reduce your exposure to pesticides and remove genetically modified foods from your diet, shopping organic is the best way to do so. Unfortunately though, organic produce can be significantly more expensive than conventional produce. In this post, I’m going to give you some quick tips on how you can save money […]
Natural methods of healing can help to relieve chronic pain and myofascial pain. Without diet and lifestyle changes, we’re missing a key part of the puzzle.
- Myofascial pain refers to pain of the muscles and fascia. It’s commonly involved in challenging cases of chronic pain.
- Myofascial pain can be relieved using GUNN Intramuscular Stimulation (IMS) […]
Aging gracefully starts by accepting the aging process of your individual body. But it doesn’t mean that you need to accept pain as a factor of aging.
- In order to find balance between our injury rate and our healing rate, we need to adjust our activities as we age, or improve our methods of self-care.
What do sugar cravings, brain fog, indigestion and a weak immune system all have in common? Candida. If you have more than one of those symptoms you might benefit from doing a candida cleanse.
A candida cleanse is a holistic method of dealing with an overgrowth of yeast in the body. It factors in diet, supplementation […]
You likely aren’t eating enough fiber. With the Standard American Diet (SAD) containing a high amount of processed food, sugar and salt, there are very few people eating enough high fiber foods. But fiber is important, and it does more than just keep you regular. It’s essential for the health of your microbiome, […]
The 2015-2020 Dietary Guidelines from the U.S. Department of Health and Human Services recommend that healthy adults on a 2,000 calorie diet eat 1.5 to 2 cups of legumes a week. Legumes include beans, lentils and peas, including green split peas.
Peas make a great side dish or soup. This vegan pea soup […]
There’s a problem with making Greek yogurt, and no one knows how to solve it.
Yogurt in moderate quantities can be a good addition to your diet. It provides the probiotics your microbiome needs to keep you healthy. Producing Greek yogurt, though, is a challenge. The problem is the making of Greek yogurt […]
Do I Need to go Gluten-Free?
Most people don’t.
1% of the population has celiac disease and 6% of the population is sensitive to gluten. If you don’t fall in those categories, you’re fine. You can eat gluten. It’s a natural part of a balanced diet.
What is Gluten?
Wheat, barley, rye can’t grow without it. […]
I love meals that can double as a simple weekday dinner and a fancy dinner party meal. This seared scallops recipe is on the top of my list. Give them a try next time you have guests coming.
- 4 large scallops
- Green onion, carrots, celery, zucchini, chopped mushrooms and baby spinach leaves, julienned (use any combination of these veggies)
- 3 tbsp olive oil or butter
- Salt and pepper to taste
- Basil (fresh if available)
- 3 tbsp Moroccan mustard (optional)
- In a heavy-bottomed steel or cast-iron pan, heat the olive oil or butter.
- Sauté the vegetables until just cooked and not soggy. Add basil for the last minute of cooking. Add salt and pepper to taste. Remove from the pan and divide onto plates.
- Add more oil or butter to the same pan (no need to wash) and add the scallops. Cook on one side on medium heat until brown (2-3 min). Turn over and cook until brown.
- Add salt and pepper to taste. The scallops will not be fully cooked through but will be warm on the inside. If you like your scallops fully cooked, keep them over the heat for a few more minutes.
- Serve with a dollop of Moroccan mustard on the side.
Here’s a weekend breakfast treat. Invite your gluten-free and wheat-eating friends over. I’ve seen lots of people gobble these down!
- 4 eggs
- ¾ cup almond milk
- 2 tsp vanilla
- 2 ripe bananas
- 1 tbsp avocado or coconut oil
- ½ cup almond flour
- ¼ cup gluten-free flour (I enjoy buckwheat, teff, and mesquite)
- 1 tbsp flax powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼-1/2 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
- Mix the wet ingredients together until blended. There will still be some chunks of banana.
- Mix the dry ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
- Heat up a griddle. Add a tsp of coconut oil.
- Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.
- Serve with blueberry jam or maple syrup.
Note: The coconut flour browns quickly. so adjust the heat accordingly. Don’t let the outside brown before the inside is cooked.