http://drlifespeaks.com Wellness Education & Empowerment by Dr. Maiysha Clairborne MD Thu, 09 Feb 2012 18:00:37 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/ http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/#comments Fri, 27 Jan 2012 18:00:55 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1692 Southwestern White Bean Soup 1 1/2 cups of Northern White Beans 3 Stalks of Celery 6 carrots 1/2 Onion chopped coarsely 3 Cloves Garlic 1 cup of white corn (off the cob, ~ 3 cobs) 6 Ripe Vine or Roma Tomatoes cut in quarters 1 Green Bell Pepper chopped coarsely 2 dried Ancho or Chipotle Chilis 1 tsp Ancho Chili powder 1/4 tsp of grated ginger 1/4 cup fresh chopped oregano 1/4 cup fresh chopped basil 4 cups of water Salt Pepper   *** Optional – Add already browned ground turkey, ground chicken, or Textured Vegetable Protein for substance.   Prep time: 30 min Cook time: 60-90 min (30-45 min if pressure cooker used) Directions: Bring water to boil and add White Navy beans.  Boil on medium high heat for 45-60 min until beans are soft, but not overly mushy.  As the beans boil, continue to check water levels to avoid burning.  Add the chopped vegetables (celery, tomatoes, onion, garlic, green pepper, chili peppers, chili powder, and corn).  If adding meat or TVP, add here (having it already browned before adding). Continue to simmer on medium heat for 20 – 25 min.  If the water level has decreased from cooking, [...]]]> http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/feed/ 0 http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/ http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/#comments Fri, 20 Jan 2012 18:00:39 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1648 Prep Time: 4 hours, 10 minutes Cook Time: 20 minutes Total Time: 4 hours, 30 minutes Serving Size: 3 Ingredients cup lobia/black eyed beans 1/2 inch piece ginger chopped 4 garlic flakes chopped 1 medium sized onion chopped 1 green chili chopped 1/2 cup chopped coriander leaves 2 tomatoes chopped 1 bay leaf 1-2 cloves 1/2 inch piece of cinnamon 1 small cardamom 1/2 tsp pepper powder (optional) 2 tsp coriander powder 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/4 tsp red chilli powder 4 and half cups of water 2 tbsp oil salt Instructions Soak the lobia overnight or for a few hours. In a pressure cooker or pressure pan, heat oil. Add the whole garam masala. When they start to sizzle, add the cumin seeds. Once the cumin seeds sizzles, add the onions. Fry the onions till they become transparent. Now add the chopped ginger-garlic-chili. Fry till the raw smell of the ginger and garlic disappear. Add the tomatoes and stir fry the masala till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker. This process of bhuno —– as it is called in punjabi takes some [...]]]> http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/feed/ 0 http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/ http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/#comments Fri, 13 Jan 2012 15:41:52 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1625 This recipe comes from the cookbook: Stop and Smell the Rosemary, but I found it on The Cooksmasher Blog (www.cooksmasher.com).   Not only is this easy to make, but it’s riddled with flavor and pretty good in the calorie department.  If you are a meat eater and want to add a little protein you can add chicken and if you are vegetarian and want to add some more protein try a little seasoned firm tofu! Dressing: 2/3 c. olive oil 6 TBSP fresh lemon juice 1/4 c. red wine vinegar 4 garlic cloves, minced 3 TBSP fresh oregano, minced 1 tsp. salt 1 tsp. pepper Salad: 12 oz. pasta 1 1/2 c. grape tomatoes, halved 3 ribs celery, chopped 1 cucumber, peeled and chopped 5 green onions, chopped 2 green bell peppers, seeded and chopped 1 1/2 c. chopped fresh parsley 12 oz. feta cheese, crumbled 20 Greek olives, pitted (optional) If you want to add a little protein, you can add: Grilled seasoned tofu firm Grilled chicken breasts (optional) Directions: Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside. Cook pasta according to directions on box. Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, [...]]]> http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/feed/ 0 http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/ http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/#comments Fri, 30 Dec 2011 18:54:02 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1601 We all know the old tradition of eating black eye’d peas on New Years Eve & Day for good luck and prosperity.  Well, I figured since this is what I”m making why not invite you all to share in tasty healthy wealthy treat! You can find this and other healthy black eyed pea recipes on www.eatingwell.com! Enjoy and HAPPY NEW YEAR!!! INGREDIENTS 1 15-ounce can black-eyed peas, rinsed 1/4 cup fresh parsley leaves 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried 1/8 teaspoon salt Freshly ground pepper, to taste PREPARATION Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 2 days. Cheese it Up: If you want it Cheesy, warm on the stovetop after processed and stir in goat, mozarella, or meunster cheese for a little extra flavor and richness NUTRITION Per tablespoon (without the cheese): 31 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 70 mg sodium; 8 mg potassium. Exchanges: Free food Jumpstart Your Life [...]]]> http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/feed/ 0 http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/ http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/#comments Fri, 23 Dec 2011 22:15:40 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1613 Gluten Free Tahini & Toasted Nuts – Flavor Rich Dessert Balls Ingredients:  Section 1 14-15 TBS Tahini or Raw Almond Butter 3-4 TBS Coconut Oil (melted) 2-3 tsp. GF Vanilla or Almond Extract Agave, Prunes or Soaked Dates (only needed if coconut is unsweetened see below regarding the sweetness factor) 10-12 TBS Almond Flour 15 TBS CocoChia  or  Shredded Coconut   Section 2:  Roll Mixture: 3-4 TBS Toasted Coconut 3-4 TBS Toasted Hazelnuts (ground) 3-4 TBS Toasted Walnuts (ground) 3-4 TBS Toasted Pecans (ground) 1-2 TBS Raw Cacao Powder or Carob 2 TBS GF Dark Chocolate Bits (I cut little chunks from my dark chocolate bar) or use Raw Cacao Nibs Cut 6 pieces of wax paper and place each one above on its own sheet. Tip: Save left over ground nuts and put into a container and freeze.  Top your hot cereals with a tbs or two for flavor! Procedure: Melt the coconut oil and mix all the ingredients together above in Section 1. Form mixture into small-sized uniform balls and then roll the balls into any or all of the desired roll mixtures above in section 2. Place them in a container and freeze for a few hours.  [...]]]> http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/feed/ 0 http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/ http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/#comments Fri, 23 Dec 2011 18:43:33 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1615 Twas Two Nights Before Christmas and Through various cities, the people want dessert but eat GLUTEN FREE! So, I went to my colleague (a favorite of mine), whose sent me some treats that are Christmas Divine!!!! Thank you Trish for always coming through on the Gluten Free Recipes! Gluten Free Tahini & Toasted Nuts – Flavor Rich Dessert Balls Ingredients:  Section 1 14-15 TBS Tahini or Raw Almond Butter 3-4 TBS Coconut Oil (melted) 2-3 tsp. GF Vanilla or Almond Extract Agave, Prunes or Soaked Dates (only needed if coconut is unsweetened see below regarding the sweetness factor) 10-12 TBS Almond Flour 15 TBS CocoChia  or  Shredded Coconut   Section 2:  Roll Mixture: 3-4 TBS Toasted Coconut 3-4 TBS Toasted Hazelnuts (ground) 3-4 TBS Toasted Walnuts (ground) 3-4 TBS Toasted Pecans (ground) 1-2 TBS Raw Cacao Powder or Carob 2 TBS GF Dark Chocolate Bits (I cut little chunks from my dark chocolate bar) or use Raw Cacao Nibs Cut 6 pieces of wax paper and place each one above on its own sheet. Tip: Save left over ground nuts and put into a container and freeze.  Top your hot cereals with a tbs or two for flavor! Procedure: Melt [...]]]> http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/feed/ 0 http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/ http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/#comments Fri, 16 Dec 2011 15:21:02 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1577                     I’ve been craving Italian again and so I went to one of my frequented recipe spots (eatingwell.com) and pulled this unique healthy Italian recipe for you all to try. It’s high in fiber, it’s got your veggie, and it’s delicious! Enjoy! 4 servings, 1 1/2 cups each Active Time: 20 minutes Total Time: 35 minutes NUTRITION PROFILE Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | INGREDIENTS 8 ounces whole-wheat shells, fusilli or chiocciole 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach 1 1/2 cups vegetable broth, or reduced-sodium chicken broth 1 tablespoon all-purpose flour 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 19-ounce can cannellini beans, rinsed 2 tablespoons red-wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup shredded fontina cheese 2/3 cup Toasted Breadcrumbs, optional (see Tip) PREPARATION Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. Whisk broth and flour [...]]]> http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/feed/ 0 http://drlifespeaks.com/2011/12/09/foodie-friday-red-quinoa-jambalaya/ http://drlifespeaks.com/2011/12/09/foodie-friday-red-quinoa-jambalaya/#comments Fri, 09 Dec 2011 08:09:50 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1546 Ingredients 1 tbsp olive oil 1/3 yellow onion 1 zucchini 1 small red bell pepper 3 garlic clove 1 lemon 1 Pkg of Vegetarian Shrimp 1 cup dry red quinoa (from your local farmers market or Whole Foods market) 1/2 cup low sodium vegetable broth 3-5 vine ripe tomatoes 1 green onion, chopped 1-2 tbsps of Cajun Seasoning Sea salt and pepper to taste Directions 1. Boil the 1 cup of red quinoa in 4 cups of water for 30-35 min 2. Heat oil in skillet. Add chopped onion, zucchini, red bell peppers and garlic and sautee for about 5 min. 3.  Cut and add fire-roasted tomatoes to the sautee.  Then add the quinoa & cajun seasoning once fully cooked. Bring to a boil, then reduce heat and simmer. Cover for around 10 minutes. 4. Add vegetarian shrimp and cover for another 5-10 minutes (or until shrimp are cooked). 5. Squeeze juice of 1/2 lemon into mixture and continue to simmer 6. Top with green onions and salt and pepper. Enjoy!Number of Servings: 7 Jumpstart Your Life Balance or Wellness Program with Dr. Maiysha from Anywhere in the World. Visit www.mbswellness.org or call 404-478-9868 to Get Started Now! Tweet This Post]]> http://drlifespeaks.com/2011/12/09/foodie-friday-red-quinoa-jambalaya/feed/ 0 http://drlifespeaks.com/2011/11/25/foodie-friday-turning-leftovers-into-main-dishes-next-day-turkey-soup/ http://drlifespeaks.com/2011/11/25/foodie-friday-turning-leftovers-into-main-dishes-next-day-turkey-soup/#comments Fri, 25 Nov 2011 09:16:39 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1517 After the feast of Thanksgiving, there are scattered leftover foods with which we don’t always want to continue eating for the next week.  So, thanks to the food network online (and courtesy Michael Chiarello), I found a great way to put your post thanksgiving leftovers together to create a yummy but healthy post T-Day Meal.  Find this and similar recipes, by visiting the FoodNetwork.com.   Enjoy!   Ingredients 2 quarts chicken broth 1 turkey carcass, all meat removed 1 onion, halved, plus 1 onion, minced 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 more stalk, minced 2 bay leaves 3 cups dark turkey meat 2 garlic cloves, smashed 2 tablespoons olive oil 1 carrot, minced 1 stalk celery, minced 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans) 1 tablespoon chopped fresh sage leaves Directions Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of [...]]]> http://drlifespeaks.com/2011/11/25/foodie-friday-turning-leftovers-into-main-dishes-next-day-turkey-soup/feed/ 0 http://drlifespeaks.com/2011/11/18/foodie-friday-vegetarian-stuffed-turkey/ http://drlifespeaks.com/2011/11/18/foodie-friday-vegetarian-stuffed-turkey/#comments Fri, 18 Nov 2011 21:39:37 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1505 I had to give a shout out to all my vegetarians out there.  If you want a traditional turkey day, have no fear…there is a way!  I found this Tofu Turkey recipe on  About.com (http://vegetarian.about.com/od/tofurkyrecipes/r/tofurkytofu.htm) Along with some other interesting accompanying recipes (vegetarian gravy and dressing).  If you are looking to prepare a meatless but yummy Thanksgiving dinner, try this recipe! Ingredients: 5 blocks firm or extra-firm tofu, well pressed 2 tbsp fresh chopped sage 1 tbsp fresh thyme, minced 1 tbsp fresh rosemary, minced 1 tbsp vegetable broth powder 2 tbsp poultry seasoning 1/4 cup balsamic vinegar 1/3 cup red wine 2 tsp Dijon mustard 2 tbsp soy sauce approximately 2 cups prepared vegetarian stuffing, any kind Preparation: Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine. Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place [...]]]> http://drlifespeaks.com/2011/11/18/foodie-friday-vegetarian-stuffed-turkey/feed/ 0