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!
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.
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.
Fudgey Vegan Holiday Brownies
Featured in The Beachside Resident December 2018 issue
Maybe you don’t have time to whip up some baked goods from scratch but you still want to bring something impressive to the table that everyone can eat. I always stick to organic labels to avoid extra fillers, pesticides and chemicals. Organic tend to list healthier ingredients. Don’t be fooled with “natural” or “organic” labels unless you see the USDA stamp of approval. Gluten-free is the route I go. Most of us have a relative with sensitivities so why not be safe?
You will need:
• Box of organic GF brownie mix
• Cooked sweet potato
• Cinnamon or Healing Sprinkles Spice Blend
• Carob chips or cacao nibs
• Coconut flakes (optional)
• Cashews (optional)
• Coconut oil
Preheat oven as instructed. In a bowl, combine brownie mix and substitute eggs for a half cup of applesauce and half a cup of cooked, mashed sweet potato. Add water or oil as directed on the box. You can add more sweet potato if you want to add less oil. I usually add just a tablespoon of coconut oil instead of the recommended amount. Sprinkle a generous amount of cinnamon and your choice of carob chips or cacao nibs. After blending the mixture, top with chopped raw cashews and coconut flakes. Cook in the oven for 10 minutes over recommended time. Now you have an almost made from scratch, rogue batch of brownies! I like to drizzle a little CBD oil on mine.
Food is medicine! We are destined to age, but why not do it well? This blend of herbs and spices have been around for a long time. The selected blend has many anti-cancer, anti-inflammatory and anti-diabetic properties that also reduce risks for heart disease and brain diseases. Antioxidants, fiber, minerals and vitamins also encompassed in this healing mix.
Sprinkle it on your cereal, oatmeal, toast, or mix it into your smoothie blend. Add it to your desserts, muffins, brownies and baked goods. Top in on sweet potatoes, coffee or fresh fruit. This is an easy way to maximize your health and get natural plant-based benefits.
*Please consult with your doctor before adding spices into your diet if you are on certain medications
October is such a transitional month. Hurricane season is almost over and the tease of a cool breeze is on the way. It’s time to start getting festive and decorating. Food can be fun and still be healthy and delicious. I am offering a spooky dinner dish and side that will be a hit at any party. Everything is also gluten-free, and can be dairy-free as well. Most importantly, none of the ingredients call for scary preservatives, dyes or fillers. You won’t feel like a pumpkin after this meal! It is so delicious that it will haunt you forever with cravings.
1 pack of Gardein meatless crumbles (you can substitute with meat)
1 can of black beans
1 small 4.5 oz can of green chiles
Season with onion powder, garlic salt, turmeric and cumin
Orange bell peppers
Goat cheese (optional)
Preheat the over to 375. Mix the meatless crumbles with black beans, green chiles and spices on medium temperature, enough to warm it up and mix everything together. Cut the top of the orange bell pepper off and remove the seeds on the inside. With a small knife, cut different jack-o-lantern designs into the peppers and then stuff them with the mix. Top with goat cheese, unless you want a fully vegan dish. Place the peppers and lids on a foil covered baking dish and cook for 20 minutes. Line the plates with fresh spinach and place the peppers on the spinach. Decorate the top of the peppers with a little bit of Sriracha.
Misti’s Salsa Salad
1 can of black beans
1 can of fire roasted corn
1 large tomato diced
1/3 of a white onion diced
Handful of chopped cilantro
Handful of chopped scallions
1 teaspoon of garlic powder
2 limes juiced
10 generous shakes of Cholula hot sauce
Sea salt and pepper to taste
Mix all ingredients in a bowl and serve with chips. You can also add fresh chopped avocado.
*Published in www.thebeachsideresident.com
October 2018 issue
💩💩Let’s talk about poop. 💩💩
It’s a shitty conversation, but it’s super important. I want to dump this information on you so that you can heal your body and detox. Being constipated is literally a buildup of waste in your body. It can back up all the way up to your ribs and press on your organs, keeping toxins trapped inside your body.
I had a conversation today, with my friend Laila, about how important our digestive system is. We were discussing how no one ever wants to talk about this daily, natural event that occurs and we often dismiss the value of a healthy gut.
Banana Bag Oral Solution is a specially formulated solution for vitamin deficiencies and dehydration. It is a drink mix and can replace the costly IV from an emergency room visit. The term “Banana Bag” is from the medical field, referencing IV fluids. The drink does not taste like bananas. In fact, it has lemon-lime taste to it. I prefer it to sugary sports drinks that are loaded with dyes, preservatives and artificial flavors. It is also gluten-free.
Banana Bag has been a huge hit for those with Postural Orthostatic Tachycardia Syndrome and also other Dysautonomia patients. It is beneficial for athletes, hangovers, the chronically ill, people with gut issues causing malabsorption and keeping general health issues at bay that are caused by deficiencies and dehydration.
This reliable solution restores the body with electrolytes and vital nutrients. It has been a crucial staple in managing my health, especially living with the Florida heat.
No sweeteners | No preservatives | No dyes | No artificial ingredients | No artificial flavors | No GMOs | No gluten.