Published in the April 2019 The Beachside Resident
Published in the April 2019 The Beachside Resident
*Published in March 2019 issue of The Beachside Resident
What you will need:
Sauté your choice of protein. I chose a vegan chicken substitute. Add turmeric, onion and garlic powder, and gluten-free soy sauce in the pan, cooking on medium heat. In a separate pan, lightly toast your cashews. Put the toasted cashews aside and use the same pan to heat your tortillas. When your protein is cooked, deglaze the pan with Thai chili sauce.
You can use an asian slaw pre-mixed bag or make your own. I usually get the pre-made bags from the store and throw away the sauce. The sauces are loaded with corn syrup and I prefer my homemade spin. For my sauce, I mix a little ribbon of Sriracha, equal parts of honey or maple syrup, gluten-free soy sauce and a pinch of ginger. Mix everything together and set aside.
Putting it all together
First, place your warm tortillas on your plate or in a taco stand, and partially fill with your protein of choice. Top with asian slaw, toasted cashews and fresh basil.
I love either jasmine rice, quinoa and kale, or fried rice, topped with black beans. I also enjoy serving mini vegetable spring rolls as a side. This dish is Mexican-Thai fusion so it is fun to get creative and blend two different cuisine styles into one delicious dish. Have fun and enjoy!
Astragalus reduces stress, boosts the immune system and relieves seasonal allergies. Lemon Balm fights free radicals, reduces stress and inflammation, loaded with antioxidants and has a naturally calming effect. It is also beneficial for cold sores, insomnia and indigestion. Lemon Balm lowers your stress levels, which is important while you are sick with a compromised immune system.
Elderberry promotes a healthy immune system and is beneficial for colds, flu, allergies, UTIs and digestive health. It May reduce cold duration or prevent a cold altogether. I selected Rosehip because it is loaded with vitamin C, important for preventing a weak immune system.
Echinacea reduces cold symptoms and boosts the immune system. It helps combat viruses, infection and speeds up recovery time. Hibiscus boosts liver health and fights bacteria. Also loaded with antioxidants, which help stop or limit damage by free radicals. Free radicals are toxic byproducts that damage living cells.
Chamomile helps with sleep and digestion. It has antioxidants and antiseptic properties, also reducing inflammation and allowing you to rest. Ginger contains zinc, which is important while we recover or prevent illness. It is beneficial for cold and flu prevention, including settling an upset stomach. It improves absorption of nutrients and reduces inflammation.
Lavender soothes chronic pain, inflammation, digestion and insomnia. It can also help with muscle spasms, mood balancing and healing.
Sick AF tea available in my etsy shop!
If you are like me and enjoy convenient food but still need something fresh and healthy, this recipe is for you. It only takes about ten minutes to throw together. This may be a nacho recipe, but you can also make a burrito and taco version. I absolutely hate finding a recipe that is two pages long with an hour of preparation and 27 ingredients, leaving me wondering why I didn’t just go out to eat.
What you will need:
Drain and rinse a can of organic chickpeas and put the in a pot on medium heat. Add Earth Balance vegan butter and Cholula hot sauce (or your choice or hot sauce) into the pot. I also add a little onion and garlic powder. While that warms up, put your favorite corn chips on your plate and chop up some fresh onions, tomatoes, cilantro, scallions or whatever fresh veggies you enjoy on your nachos. I love shredded spinach because it is a good source or iron and has so much more nutritional value than iceberg lettuce.
When the buffalo chickpeas are heated up, pour them over the corn chips and top them with your freshly chopped onions, avocado, Tofutti sour cream, spinach and salsa. I sprinkle a little lemon pepper on my avocado. If you don’t like too much spiciness or heat, you can use sriracha and honey instead.
Now, you have a gourmet vegan meal that took you only ten minutes to make! This recipe is very versatile and can be created with whatever you have stocked in your kitchen. So, if you are out of chips but have tortillas or lots of spinach, make a taco or salad instead.
My method behind cooking and creating meals is not strict or by the book. I encourage you to relax and cook to the beat of your own drum, get creative and maybe even blast a little music.
Energy Sprinkles are the energizing sprinkle sister of Healing Sprinkles. Healing Sprinkles were created to help replenish essential minerals and vitamins, balance hormones, promote brain and heart health, reduce inflammation and stress. Energy Sprinkles became a reality after customers asked for a product that would help with energy. This blend is alkalizing, full of electrolytes, flushes toxins, boosts energy and improves overall mood.
Both blends are gluten-free, organ and vegan! Read more about Healing Sprinkles here.
These are blends that I have personally used over the past two years to heal my body. At the beginning of January of 2017, the 5th to be exact, I almost went into cardiac arrest. With a history of cardiac issues and years of medical negligence and misdiagnosis, my body was going into shock and continued to for months. Every day I worried that is was my last. I lost 30 or more pounds without trying, my skin tone was pale and colorless. I was complimented on my new figure but it was so frustrating because I was very scared. I learned about Postural Orthostatic Tachycardia Syndrome (POTS) and remembered that I was diagnosed with it as a teen. Because I never had a good cardiologist or medical team on my side, I never learned about it or how to manage it. It was my normal and less scary than my other heart issues like Supraventricular Tachycardia and Neurocardiogenic Syncope.
My heart rate would jump from 40bpm to 160bpm within seconds. I was going into circulatory shock because my heart was misfiring signals due to my other complex cardiac issues. Thankfully, I got a pacemaker six month later after several other opinions and searching for the right doctor. Dozens upon dozens of ERs dismissed me with anxiety. After finally getting an event monitor and a Tilt Table Test to prove my “anxiety” was something else, I was able to get the care I needed. I was so malnourished and my bloodwork was all over the place. I was always told to avoid salt because of my heart but the truth is that I needed to be on a high salt diet to expand my blood volume and raise my low blood pressure.
I also did more research, advocating and begged for more testing and finally found out why I have had a lifetime of heart issues (I have already had four cardiac ablations and open heart surgery), digestion issues, chronic migraines, multiple sensitivities, dysautonomia (dysfunction of the autonomic nervous system), chronic pain, joint hypermobility and subluxations, and so on. I have Ehlers Danlos Syndrome. I wish more than anything I had the right doctors who were educated and that could have helped me manage my debilitating chronic illnesses much sooner.
It is my mission to help others, to educate and advocate. There are 12 million misdiagnoses per year. My misdiagnosis of anxiety almost killed me multiple times. I am lucky to be here to stand up for our future. I am currently in school to get my prerequisites and finish a degree to get myself into the medical field where I can make the most of my mission.
What you will need:
Linguini (Gluten-free or your preference)
Fresh Organic Basil
Peeled and De-veined shrimp
Boil pasta as instructed. In a separate pan, sauté shrimp in vegan butter with turmeric, lemon pepper, onion powder and juice of one lemon. When the pasta is cooked, strain water and toss back into the warm pot to add a drizzle of olive oil and lemon pepper. Serve pasta onto a bowl or plate and top with Parmesan. Then, pour sautéed shrimp over pasta and Parmesan and top with fresh basil.
This dinner contains less cholesterol, though the pasta is a carb, you can always substitute with an alternative of your choice or even a fresh bed of spinach. If you are vegan, you can substitute with tofu or fresh veggies. If you are enjoying a glass of white wine with your dinner, splash a little in the pan while sautéing the shrimp for added flavor. There are always plenty of ways to customize each dish. Turmeric has a nice flavor but I love cooking with it for the added health benefits: anti-inflammation.
Enjoy and subscribe to my blog!
Pineapple Fried Rice
Published in The Beachside Resident January 2019 Issue
Gluten Free Soy Sauce
Shrimp (can substitute chicken or tofu)
I always make enough to feed an army, so I will share the instructions for a large portion. There will be plenty for a dinner party and lunch the next day. Cut the measurements in half if you don’t want to make a large amount.
Boil two cups of rice in four cups of water. In a sauté pan, sauté chopped 1/3 of a white onion and one pound of shrimp with turmeric and garlic seasoning in coconut oil. Steam the edamame; I usually just get the microwavable bag. As I cook my ingredients, I pour them into a large bowl or casserole dish to mix at the end. When the shrimp and onions are cooked, pour in the large bowl and start sautéing the pineapple and carrots. After the pineapple and carrots are cooked or warmed up, toss them into the bowl and add more coconut oil to the pan to toast the cashews. The last step with the sauté pan is to fry the rice after it is done cooking. Toss in gluten-free soy sauce and two eggs and fry until the eggs are fully cooked. Mix everything in the large bowl, then top with green onions and sriracha.
I cook some of the ingredients separately because they won’t all fit in a pan (unless you cook a smaller amount). Everything cooks quickly, so why not break it up instead of having all of the burners going at once. You can also add broccoli, red peppers and other fresh veggies to this dish. I added quinoa in my last batch. You can serve this dish inside the pineapple for a fun presentation.
I contributed to The Beachside Resident for their September 2018 issue. Check it out!
A Smoothie a Day