http://drlifespeaks.com Wellness Education & Empowerment by Dr. Maiysha Clairborne MD Sun, 26 Feb 2012 02:29:08 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://drlifespeaks.com/2011/10/28/foodie-friday-penne-wvodka-sauce-capricola/ http://drlifespeaks.com/2011/10/28/foodie-friday-penne-wvodka-sauce-capricola/#comments Fri, 28 Oct 2011 08:40:48 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1436   As I’m sitting here eating my veggie lasagna, I realized that it’s been awhile since I’ve posted any type of italian dish. So here is an interesting dish that is only 311 calories and 3 g fat, with a high fiber and protein content. Enjoy!!! Find this and other great recipes on www.eatingwell.com   6 servings Active Time: 20 minutes Total Time: 35 minutes NUTRITION PROFILE Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | View Our Nutrition Guidelines » INGREDIENTS 12 ounces whole-wheat penne 1 2-ounce piece capicola, or pancetta, finely diced (see Tip) 1 small onion, chopped 3 cloves garlic, chopped 1/2 cup vodka 1 28-ounce can crushed tomatoes 1/4 cup half-and-half 2 teaspoons Worcestershire sauce 1/4-1/2 teaspoon crushed red pepper 1/4 cup chopped fresh basil Freshly ground pepper, to taste PREPARATION Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions. Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel. Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute. Increase heat to high; [...]]]> http://drlifespeaks.com/2011/10/28/foodie-friday-penne-wvodka-sauce-capricola/feed/ 0 http://drlifespeaks.com/2011/07/22/foodie-friday-fire-element-nutrition-polenta-grilled-asparagus/ http://drlifespeaks.com/2011/07/22/foodie-friday-fire-element-nutrition-polenta-grilled-asparagus/#comments Fri, 22 Jul 2011 12:52:20 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1217 As I mentioned in a previous blog post a couple of weeks ago, the summer is the season for the fire element.  The Fire element is associated with bitter flavour and is thought to enter the heart helping to cool if things get overheated.  Foods that tend to support the Fire element include: slightly bitter greens – endives, rocket, chicory, mustard greens, chives, shallots, Chinese greens, the lighter grains – rice, corn or polenta and fruits such as; apricots, peaches, plums, oranges, strawberries and raspberries. The following recipe I searched and found article base in a blog posted by Rosanna Commisso – Rosanna Commisso is the Founder of ChiYo Life. ChiYo is Feng Shui for your body. It is a gentle holistic practice that combines the healing and regenerative techniques of specific yogic breathing, standing meditation, flowing Chi energy movements with acu-massage to increase internal Chi, healing body, mind and spirit. http://www.chiyolife.com.au To read more of her on 5 Element Nutrition go to: http://www.articlesbase.com/nutrition-articles/recipes-to-balance-your-meridians-1228295.html Enjoy the recipe! Polenta with Olives and Asparagus 1 cup polenta 3 cups water Sea salt 3 whole corn – cut off the cob 4 asparagus – sliced 5 black olives – cut into quarters, pits [...]]]> http://drlifespeaks.com/2011/07/22/foodie-friday-fire-element-nutrition-polenta-grilled-asparagus/feed/ 0 http://drlifespeaks.com/2011/05/06/foodie-friday-easy-tomato-basil-salad/ http://drlifespeaks.com/2011/05/06/foodie-friday-easy-tomato-basil-salad/#comments Fri, 06 May 2011 12:58:51 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=988 While I was in Tampa this weekend, my good friend Vu made this great tomato salad. It was so simple that I just had to feature it this week! Ingredients: 4-6 Vine Ripe or Roma Tomatoes Olive Oil Sea Salt 1/3 cup Fresh Basil chopped Directions: Chop the tomatoes into relatively small chunks.  Add the basil. Drizzle 2-3 tablespoons of olive oil over mixture and then sea salt to taste.  Enjoy! Bonus: If you want to turn this into a Caprese Salad, just add 2 cups of cubed cut skim mozzarella cheese and a splash (3-4 tablespoons) of Balsalmic Vinaigrette. Either way you choose to prepare, it’s a super simple and tasty way to add a salad to your day! To jump start your wellness or coaching program visit www.mbswellness.org and contact us! 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/2011/05/06/foodie-friday-easy-tomato-basil-salad/feed/ 0 http://drlifespeaks.com/2011/03/18/a-breakfast-treat-apple-cinnamon-steel-cut-oats/ http://drlifespeaks.com/2011/03/18/a-breakfast-treat-apple-cinnamon-steel-cut-oats/#comments Fri, 18 Mar 2011 13:52:52 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=822 Okay everyone! I’ve been focusing so much on dinner type entrees that I have completely neglected some great breakfast recipes! So for the next couple of weeks, I’m focusing on fun breakfast ideas! To start, here is an easy 15 min steel coat recipe that will rock your world! Enjoy Ingredients: 3 cups water 1 1/2 cup steel cut oats 1/4 tsp Vanilla extract 2 apples cored and cut in relatively small pieces 1/4 tsp cinnamon 1/4 tsp cardamom ground 1 tbsp of Chia Seeds 2 tbsp of ground flax seed meal Sucranat or Turbinado sugar or Dark Agave Nectar Directions: Bring the water to boil adding a dash of salt. Add at the same time to the water (while it’s warming), the vanilla extract, cinnamon, cardamom & steel cut oats.  Allow oats to cook for about 10-15 min at medium heat until soft and stirring intermittently.  Add chopped apples and let simmer 5 more minutes. Add in sweetener to taste(sucranat sugar or agave) and Chia seeds and mix well. To thin out you may add Almond milk to desired texture. Sprinkle a little flaxseed meal on top. This breakfast is both very tasty and is high in omega 3 [...]]]> http://drlifespeaks.com/2011/03/18/a-breakfast-treat-apple-cinnamon-steel-cut-oats/feed/ 0 http://drlifespeaks.com/2011/02/02/curried-lentils-with-sweet-potatoes-and-swiss-chard/ http://drlifespeaks.com/2011/02/02/curried-lentils-with-sweet-potatoes-and-swiss-chard/#comments Wed, 02 Feb 2011 17:45:02 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=742 Curried Lentils With Sweet Potatoes and Swiss Chard Adapted from The New York Times 11/14/07 Yields 8 to 10 side-dish servings; 6 main-course servings. 2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1-inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish. 1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute. 2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to [...]]]> http://drlifespeaks.com/2011/02/02/curried-lentils-with-sweet-potatoes-and-swiss-chard/feed/ 0 http://drlifespeaks.com/2010/09/15/inside-out-lasagna/ http://drlifespeaks.com/2010/09/15/inside-out-lasagna/#comments Wed, 15 Sep 2010 17:33:09 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=621 If you are like me, pasta is always a welcomed friend in my meal. But pasta can also be challenging if carbs tend to be your weakness. Here is a healthy pasta recipe, that you can feel guilt-free about cooking this week! Enjoy! 4 servings, about 1 1/2 cups each Active Time: 25 minutes Total Time: 25 minutes Nutrition Profile Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | High potassium | High calcium | View Our Nutrition Guidelines » Ingredients * 8 ounces whole-wheat rotini or fusilli * 1 tablespoon extra-virgin olive oil * 1 onion, chopped * 3 cloves cloves garlic, sliced * 8 ounces sliced white mushrooms (about 3 1/2 cups) * 1/2 teaspoon salt * 1/4 teaspoon freshly ground pepper * 1 14-ounce can diced tomatoes with Italian herbs * 8 cups baby spinach * 1/2 teaspoon crushed red pepper (optional) * 3/4 cup part-skim ricotta cheese Preparation 1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl. 2. Meanwhile, heat [...]]]> http://drlifespeaks.com/2010/09/15/inside-out-lasagna/feed/ 0 http://drlifespeaks.com/2010/08/26/teriyaki-seitan-and-broccoli/ http://drlifespeaks.com/2010/08/26/teriyaki-seitan-and-broccoli/#comments Thu, 26 Aug 2010 20:03:58 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=582 Ingredients For the Teriyaki sauce: 1/4 cup cooking sherry 1/4 cup tamari (or slightly less) 1 clove garlic, pressed 2 tsp chopped ginger 1 T vegetable oil 1 tsp sweetener such as raw sugar For the Vegetable broth: 1 cup hot or boiling water 1 tsp low sodium vegetable stock powder For the Cornstarch Mixture: 1/4 cup water 2 T cornstarch or arrowroot For the Stir Fry: 2-3 T safflower oil 1 T ginger, minced 8 oz seitan, traditional flavor 8 oz mushrooms, sliced 3 stalks broccoli (florettes only, *) 1 c snap peas, stems and strings removed 1 T ginger, slivered 2 cups cooked brown rice 1/2 cup toasted slivered almonds How to make Teriyaki Seitan and Broccoli Stirfry Teriyaki sauce – Mix all ingredients together and set aside. Vegetable broth – Mix together and set aside Cornstarch mixture – Mix together and set aside Heat 2 tablespoons of oil in a wok over medium high heat. Add the minced ginger and cook for a few minutes. Add the seitan and lightly brown. Add the mushrooms and cook for 1 minute. Add 1 tablespoon of oil if the wok is dry. Add the broccoli and cook until it turns [...]]]> http://drlifespeaks.com/2010/08/26/teriyaki-seitan-and-broccoli/feed/ 0 http://drlifespeaks.com/2010/08/12/grilled-shrimp-salad-wlime-dressing/ http://drlifespeaks.com/2010/08/12/grilled-shrimp-salad-wlime-dressing/#comments Thu, 12 Aug 2010 16:22:11 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=514 I know it’s been awhile since our last recipe of the week. It’s been burning up lately, so here is a nice light recipe to cool you down. Ingredients 1/3 cup fresh lime juice 1 tablespoon lime zest 1 cup grape oil 6 tablespoons chopped fresh cilantro 2 tablespoons honey 1 1/4 pounds large shrimp, peeled and deveined with tails on 2 ears yellow sweet corn 1 tablespoon butter, melted 1/2 teaspoon salt 1 medium tomato, cored and cut into thin wedges 2 mild red chile peppers, seeds removed and sliced 1 1/2 cups sliced red onion 2 10 ounce bags mixed salad greens 4 ounces blue tortilla chips MethodPrepare a medium hot fire on grill. In a blender, or food processor, mix lime juice, zest, oil, cilantro and honey until smooth. Place shrimp in a 9 inch square glass dish and drizzle 1/3 cup dressing over shrimp. Wrap ears of corn in foil and place on grill. Cook 20 minutes, turning in one quarter turns. Open foil and brush corn with butter and sprinkle with salt. Rewrap and cook 10 minutes more. Skewer shrimp on five skewers. Place on grill and cook about 3 minutes on each side, or [...]]]> http://drlifespeaks.com/2010/08/12/grilled-shrimp-salad-wlime-dressing/feed/ 0 http://drlifespeaks.com/2010/06/07/lets-squash-it-penne-pasta-wroasted-veggies/ http://drlifespeaks.com/2010/06/07/lets-squash-it-penne-pasta-wroasted-veggies/#comments Mon, 07 Jun 2010 18:22:17 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=413 I had a request for a squash recipes so I searched and searched and behold, here we have a nice lite and easy to prepare veggie dish with butternut squash, eggplant and zucchini (along with some other yummy feature vegetables).  To add a little spice to this one, I’ll sprinkle a little parmesean cheese on top! For more delicious squash recipes go to www.squash.net.  Enjoy! Recipe Small pasta with roasted vegetables in simple sauce. Eggplant, butternut, zucchini, red bell pepper, red onion, mixed with penne pasta and seasoned with salt and pepper. Roasted vegetables and pasta tossed with vinegar and garlic. Ingredients - 1 Eggplant, cut in pieces 1 Butternut Squash, peeled, seeded, cut in pieces 2 Zucchini, cut in pieces 2 Red Bell Peppers, cut in pieces 1 Red Onion, cut in wedges 1 teaspoon Salt 1/4 teaspoon Fresh Ground Black Pepper 1 pound Penne Pasta 3 tablespoon Balsamic Vinegar 3 minced cloves Garlic Preparation: 1. Heat oven to 450 F. 2. Spray 2 roasting pans with cooking spray. 3. Add eggplant, butternut squash, zucchini, bell peppers, red onion, 1/2-teaspoon salt, and 1/8-teaspoon pepper to pans. Toss to coat vegetables with cooking spray. 4. Roast vegetables 30-35 minutes, until [...]]]> http://drlifespeaks.com/2010/06/07/lets-squash-it-penne-pasta-wroasted-veggies/feed/ 0 http://drlifespeaks.com/2010/05/26/portabello-mushroom-burgers/ http://drlifespeaks.com/2010/05/26/portabello-mushroom-burgers/#comments Wed, 26 May 2010 18:22:20 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=400 Okay, it’s been awhile since our last food posting and the holiday weekend is coming up. I’m sure that there will be many cookouts going on so I thought I’d add a little something different to your grilling options! Enjoy! Ingredients 4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon minced garlic salt and pepper to taste 4 (1 ounce) slices provolone cheese Directions Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Nutritional Information Amount Per Serving Calories: 203 | Total Fat: 14.6g | Cholesterol: 20mg 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! [...]]]> http://drlifespeaks.com/2010/05/26/portabello-mushroom-burgers/feed/ 0