Health & Wellness Blog

Dear Detox Team Spring 2012,

Congratulations on an amazing job this detox! As mentioned on the blog site, we are so proud of this group and look forward to your feedback. We make adjustments to just about every session based on how the previous one went and we are already looking ahead to the Fall 2012 detox and wondering what we can do to continue to improve the program. Please remember the following:
•Schedule your re-introduction session if you have not done so already
•Please take 5 minutes to fill out the 10 question survey you will receive this week from survey monkey which greatly helps us continue to improve the program
•
Feel very proud of yourselves for finishing, participating, or even just starting this program. We look forward to helping you get to the next level, next time you participate

Happy Mother’s Day to all who this applies to! Enjoy one non-detox item today for re-introduction

Ryan, Sam, & Rachael

Hi All,

As our Spring 2012 detox enters its last couple of days, we wanted to thank you for making this session a great one! We are so proud of the success and seriousness this group has brought to the detox program.

Couple of reminders:

1) Don’t forget we are on 1 shake per day now as of yesterday

2) If you don’t have your re-introduction session scheduled please make sure to do so

3) Start thinking about how you plan to re-introduce foods and which recipes you plan to incorporate into your weekly eating routine

4) Please send me before and after pictures, weight change, blood work change, or anything else you noticed to ryan.diener@hhamd.com

5) Please take 5 minutes to fill out our post-detox survey which we will send out within the next week or so

6) If you are interested in continuing your work on nutrition, check out our upcoming group program in our Urbana office which begins in early June by calling 301-620-1414 to reserve your slot (max 15).  Early registration rate is only $119 for 6 sessions which is a killer deal (regular price $149 which is still a great deal).

Thank you and we look forward to detoxing with you again this fall or next Spring!

All the Best and Happy Mother’s Day weekend!

Ryan

We had a very simple dinner tonight…blackened tilapia (or other fish of choice), salad, and asparagus.

The fish was very simply prepared, in a cast iron skillet with a homemade spice rub of paprika, basil, onion powder, garlic powder, salt, pepper, and cayenne (adjust according to desired heat). I added a squeeze of lemon after cooking.

Just add steamed asparagus and a simple salad with lettuce, cucumbers, basil, green onion, and pumpkin seeds (with a basil oil and white balsamic drizzle on top…YUM) for an easy, peasy dinner!

Only 2 days left until the reintroduction phase! Keep up all of the great work!

Rachael

Re-Posting this from last Fall.  This is something we make often for breakfast as it’s very filling, savory and having some protein in the morning is always a good idea.  Read below each photo for an explanation.  This feeds 2 people and you will need 1 bunch of kale, 1/2 an onion & 2 or 3 chix apple sausage links.

Enjoy!

Ryan

Wash Kale & Onion, cut out spine of kale, slice onion, cut sausage into half moons (5 – 8 min).  Prep looks very pretty if I do say so myself!

This is the brand we used for the chicken apple sausage.  You can find it at Common Market.  Antibiotic & Hormone Free

First saute the onions in olive oil until they are slightly translucent (medium heat, 3 – 5 minutes).

Next add in the chicken sausage and cook for about 3 – 5 minutes until browned.  Then you can add a bit of vegetable broth or water to deglaze the pan.

Toss the Kale on top and sautee until kale is dark green or slightly wilted (3 – 5 minutes)

Finished product.  Delicious!!!

Try this delish dip for a snack or spread. This comes from the Moosewood Restaurant recipe collection.

Sam

Hi All!

Tomorrow morning starts the last week of our Spring Detox so don’t forget to reduce back down to 2 shakes and re-incorporate fish, chicken, and turkey if you like.

Sometimes it is great to just keep it simple on the detox. Here was this morning’s breakfast:


Also, don’t forget about our call Monday night! 6:30pm. Call in #’s sent in your email.
Speak Soon!
Ryan

I wanted to share another quinoa recipe that we made this week for dinner. This recipe is adapted from one of my favorite cookbooks called Ultra-Metabolism Cookbook. This is also where I snagged that yummy sweet potato hash recipe. Enjoy!

Quinoa and Garbanzo Bean Salad

Salad Ingredients
1 1/2 cup water
3/4 cup quinoa
1 Tbs olive oil
1 cup chopped onion
1 cup chopped poblano pepper
3/4 cup sliced green onions or scallions
3/4 cup garbanzo beans (chickpeas), cookie or canned

Dressing Ingredients
1/4 cup lemon juice
1 tsp chili powder
1 tsp fresh oregano
2 tsp fresh parsley
1 tsp salt
1/4 cup olive oil

Bring water to a boil. Rinse quinoa and add to boiling water. Turn down heat to low. Cover and simmer for 15-20 minutes, until water is absorbed and quinoa is tender. Cool cooked quinoa.

Heat oil in a skillet and saute onion and pepper over medium heat 3-5 minutes or until slightly soft.

Drain & rinse garbanzo beans. Mix cooked quinoa, cooked onions & peppers, fresh green onions, and garbanzo beans in a large bowl.

Make dressing in a small bowl, by adding lemon juice, chili powder, oregano, parsley, and salt. Slowly whisk in olive oil. Pour half of dressing over salad and gently mix together. Add additional dressing to taste.

Happy Eating! I look forward to the call on Monday with all of you!

Rachael

Recently I have fielded several questions about quinoa. What is it? Where does it come from? How does it taste? So, I decided to dedicate today’s post to the fabulous grain. Have a read through the information below and let us know your thoughts and questions.

Also, a reminder that we have a conference call on Monday. Don’t miss it. You will receive an email this weekend with the call details.

Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the fastest of all grains. It is an extremely high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run such long distances at such a high altitude because of this powerful grain.

Characteristics

• Contains all eight amino acids to make it a complete protein
• Has a protein content equal to milk
• High in B vitamins, iron, zinc, potassium, calcium & vitamin E
• Gluten-free; easy to digest
• Strengthens the kidneys, heart, and lungs

Uses

When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil while the inner grain becomes soft and translucent. This double texture makes it delicious, versatile and fun to eat. Store dry, uncooked quinoa in a cool, dry, dark place in a tightly closed glass jar for up to one year.

Quinoa Instant Breakfast

Ingredients:

         3 cups water                                               1/4 cup raisins

1 cup quinoa                                              1/4 cup almonds

1/4 cup diced squash                                  1/4 cup sesame seeds

1/4 cup thinly sliced carrot rounds               1/4 cup soy or nut milk

Directions:

• Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.
• Bring 3 cups of water to a boil.
• In the meantime, wash quinoa.
• Add to boiling water.
• Reduce heat to a light boil and simmer 20 minutes.
• While cooking add squash, carrots, raisins, almonds, sesame seeds.
• After cooking add milk substitute.

Sam

2 more days Vegan & 3 shakes

Keep going team!

More pics and recipes coming soon

Ryan

Good recipe for week 2 or 3.

Creamy Curried Cauliflower Soup

Serves 4

Curry powder and almond milk conspire here with the cauliflower to produce a full-flavored blended soup that’s creamy on the palate without including any actual cream.

Ingredients:

3 1/2 cups unsweetened almondmilk*, divided

5 teaspoons mild curry powder, divided

1 cup chopped yellow onion

3 cloves garlic, chopped

5 cups (about 1 pound) cauliflower florets

Directions

Heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 4 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Working in batches, carefully purée in a blender until smooth. Transfer to bowls,  serve.

Sam