Sherry's Story

Sherry has a great story.  She has been diabetic for years and she has made some massive changes!   "I have been on a lifestyle change. It has been a year following a ketogenic food plan.  When I started this journey Read more

Pharmacy to Farmacy

Many of you may know Erin-- the fabulous Pharm D that worked in our office a few years back.  Erin is a phenomenal gal and we embarked on the journey  into natural medicine around the same time.  As we both Read more

When Should I Take My Supplements?

If you are like me -- you are just starting to realize why it is important to add supplements to your diet.  Even if we are eating a clean, healthy and unprocessed diet;  the mineral content of the soil Read more

Natural Tips for Avoiding Colds

This cold and flu season is still upon us and unfortunately, many patients are still being plagued by these nasty viral symptoms.  Here are a few tips to try if you feel like you are coming down with something. Of Read more

More Homemade Salad Dressings

Blackberry Balsamic Vinaigrette 2 Tbsp balsamic vinegar 1/4 cup avocado oil or extra virgin olive oil 1 tsp local honey 1/3 cup blackberries   Process all the ingredients together in a blender and then season with ground pepper and sea salt The beauty of this recipe Read more

Healthy Mayo and Ranch Dressing

This stuff is a must -- If you read labels these days you will be hard pressed to find a mayonnaise or salad dressing that doesn't contain some type of vegetable oil.  Even the commercial mayos that advertise to Read more

Cauliflower Crust Pizza

So I got a little wicked crazy this weekend and decided to splurge on some pizza.  We do gluten-free carry out around here sometimes, but my future son-in-law inspired me to make my own cauliflower pizza crust. He made Read more

Pumpkin Chai Smoothie

Here's a throwback post that is certainly appropriate for this October weekend.  This smoothie matches the season and will be a great way to start the lovely fall day. Thanks to Smoothie Queen Amy for this great recipe I can't wait Read more

Cauliflower Crust Pizza

So I got a little wicked crazy this weekend and decided to splurge on some pizza.  We do gluten-free carry out around here sometimes, but my future son-in-law inspired me to make my own cauliflower pizza crust. He made it for his family a few weeks ago and it looked amazing.   I have done cauliflower fried rice and mashed potatoes before but I’ve never been much of a baker. This seemed a little intimidating!  But, I’m always up for an adventure and challenge.

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So here are the ingredients that I used:

1 medium-sized head of cauliflower

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp garlic powder

1 small shake of crushed red pepper

1/4 cup shredded parmesan cheese

1/4 cup mozzarella cheese

1 egg

1 tablespoon coconut flour (optional but I used)

So you start by placing your pizza stone in the oven (I used a baking sheet) and pre heated it to 450 degrees

Then place a piece of parchment paper on a cutting board and spray with nonstick cooking spray (I used coconut oil spray)

Wash and dry the cauliflower/ cut off the florets and then pulse in the food processor ( my NINJA worked great)

Place it in a microwave safe bowl and cook for 4 minutes

When cooled — dump the cooked cauliflower into a towel and wring all the water out of it.  HINT — don’t use paper towels like I did — (A big shout out to my fab patients Gene and Cheryl that suggested using the towel)  I didn’t get my cauliflower dried out enough which made my dough a little too wet –I was able to add coconut flour to dry it out some.

NEXT –make the dough

Dump the cauliflower in a bowl with the 1/4 cup parmesan, 1/4 cup mozzarella, 1/4 tsp salt, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp garlic powder (not salt) and a dash of red pepper

Then add the egg and mix away.   I ended up adding 1 Tbsp of coconut flour (you could also use almond) to thicken the dough up since I hadn’t dried the cauliflower well enough.

Then form the dough into a crust and pat it down on the parchment paper (not too thick or too thin)

Slide the parchment paper onto your stone or baking sheet and cook 8-11 min until golden brown

Then remove from the oven and add your toppings and cook for another 5-7 minutes until cheese is bubbly

Then let it cool for a minute or two before cutting (this is crucial)

I added some homemade sauce (see instructions below), some shaved parmesan, fresh-cut mozzarella, tomato, and fresh-cut basil from my garden.

For the Sauce–

I took about 10 Roma tomatoes and cut an X on the skin with a knife.

Then drop them in boiling water for about 45 sec and pull them out.  You can easily remove the skin from the cut areas.

Add those back in the pot with whatever other ingredients you prefer.  I added a red onion, 3 cloves garlic, fresh oregano, basil, and chives from the garden and some roasted red pepper with a dash of sea salt and pepper.

I let this simmer for about 3 hours on low heat.

 

So here are my takeaways:

It’s ok to splurge every now and again and try a new adventure in cooking!

The pizza was definitely palatable and I will try it again.  I didn’t get the texture just right and had to eat it with a fork (it was less chewy/more crumbly).  I think it would work better with a pizza stone rather than a baking sheet.  But that’s just my opinion.

Leave me some comments below on new healthy cooking adventures or mistakes you have made!  We are all in this together!

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Posted on by Angela in Diet, Nutrition, Whole Food 2 Comments

Pumpkin Chai Smoothie

Here’s a throwback post that is certainly appropriate for this October weekend.  This smoothie matches the season and will be a great way to start the lovely fall day.
Thanks to Smoothie Queen Amy for this great recipe
I can’t wait to make this Pumpkin Chai smoothie! It’s like the marriage of all my favorite things.  It’s around 400 calories, so it’s definitely a meal replacement at this serving size. Here’s the recipe.

Blend the following:
1 1/2 cups milk, or milk alternative (I use almond or coconut because the protein is kickin’)
3/4 cup cooked pumpkin

1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
2 Tbsp. chia seeds
2 Tbsp. coconut sugar
1/4 tsp Vanilla bean
1/2 banana
If you’re a person who likes to know the calories in something you can add them up in no time flat using this FitClick’s “how many calories” link. Just type the food you’re wanting to know about in the search area. And from there you can choose specifics. It takes less than 5 minutes to add up a smoothie’s worth of ingredients.

http://www.fitclick.com/how_many_calories

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Posted on by Angela in Body, Diet, Nutrition, Organic, Weight Loss, Whole Food 1 Comment

Gluten Free Zucchini Bread

Gluten-Free Zucchini Bread


So I have been struggling with gluten-free baking because honestly — I’ve never been good at baking!!  Then when I try to modify recipes using flours I’m not familiar with, it just makes  a perfect storm of HOT MESS!

I have always loved zucchini bread and have made it for my family using traditional recipes but today I decided to make some that I could enjoy also.  I am a little afraid of coconut still after trying to substitute it into my grandmother’s homemade egg noodle recipe.  Let’s just say that I almost vomited after the first bite.  So with much uncertainty and trepidation — I tackled this one.  I think the trick with coconut flour is to really increase the amount of liquid ingredients to keep it from getting too dry.

So this really turned out moist!!  It isn’t super sweet like you would find with some zucchini breads because we are going the healthy route here –But it really is good!!

 

Ingredients 

3/4 cups coconut flour

1/3 cup coconut oil

1 tsp vanilla extract

1/3 cup honey

6 pastured eggs (cage-free)

1 tsp ceylon cinnamon

3/4 tsp baking soda

1 1/2 cups shredded zucchini

 

Directions:

SUPER SIMPLE!

Preheat oven to 350 degrees.  Spray baking loaf pan with coconut non stick spray.  Combine all the ingredients except the zucchini and mix together.  Then stir in the zucchini and bake for 45 min or until fork inserted comes out clean.

 

Posted on by Angela in Diet, Nutrition, Whole Food 2 Comments

Magnesium-the unloved mineral

Do you remember watching Wild Kingdom as a kid?  Did you happen to notice that the animals attacking their prey would immediately eat the organ meats.  I never really thought about why until I listened to Morley Robbins explain the importance of magnesium.  Magnesium is the Rodney Dangerfield of the mineral world.  It gets “No Respect”  I have been so remiss in not learning the importance of this underutilized mineral.  Magnesium is a mineral found in oysters, must, seeds, almonds, cashews, pumpkin, pistachios, kelp and organ meats.  You can also get it from wheat grass.  The strange thing about magnesium is that nobody really talks about its importance.  We speak ad nauseam about calcium and vitamin D–but magnesium is the missing component in this triad.  It turns out that we may be enduring an epidemic of magnesium deficiency.

First a little history, our ancestors lived in a very magnesium rich environment.  It was in the water, food, root vegetables and organ meats that we consumed.  Around 100 years ago, the environment flipped.  It became a calcium rich, magnesium poor environment.  It became much more acidic with toxins.   We started refining salt from its natural form (sea salt) which contained a natural balance of magnesium and sodium. Sugar cane started being refined which removes all the magnesium.  So now, living in a calcium rich environment we have developed problems lack of the stabilizing magnesium particle.  Calcium that isn’t regulated by magnesium causes massive inflammation.  Hence (spoiler alert) the inflammation forms free radicals and oxidative stress which progresses to chronic disease states –with heart disease being very significant due to calcium deposits on the arteries.

 

Uses of magnesium:

Stabilization of bones–magnesium gives bones resilience

Regulates calcium in the body

Vital for support for muscles in body (remember the heart is a muscle)

 

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Here is a link to a great tutorial on how to make magnesium lotion—check it out!

http://creativechristianmama.com/how-to-make-magnesium-oil-lotion/

 

 

Posted on by Angela in disease, Mind, Uncategorized 5 Comments

Tara’s Story

Tara’s Story

When I turned 30 years old I weighed in at 348lbs; clothes were getting harder to find and more expensive, and my life was getting difficult to manage. When going out to eat we had to have a table because I could not comfortably sit in a booth, my stomach hit the steering wheel when I drove, and at family gatherings, I often sat on the floor in the corner so no one had to navigate around me. My depression and anxiety were getting worse and, as a previous nationally competing athlete, I was disgusted with myself and how I was allowing my health, and weight, box in my life.

After attempting every fad diet plan, ‘cleanse’ and losing a few pounds only to gain them, and some of their friends, back, I was giving up. Then Dr. Angie had me watch a TedTalks video about a high fat, low carb diet and provided me with literature to go through. However, I knew after the video that this high fat, low carb (or Keto) diet change would be manageable. I still got to eat cheese and enjoy meat!

After 6 months, I have lost 60lbs and continue to lose weight even though I am not super strict all the time. When I want something, I have it, but in moderation. I do not beat myself up for slip-ups, or cheat meals. Not only am I am able to sit in booths again, I have started to enjoy shopping, my mental state is better than ever and my body is starting to feel like my own again. My weight no longer controls me.

I still have a long way to go, but I know I will get there.

This is the video I shared with Tara— There are many more that explain the theory of the ketogenic/ low carb/high fat diet.

I love seeing patients make changes that don’t involve pharmaceuticals!!

Share any of your own weight loss adventures in the comments below– and please call or message me if you want more info!  You can contact me at the office (317) 217-2626, email at doc@angelamd.com or contact me thru my Angelamd Facebook page.

Congrats Tara!  You are such and inspiration and I am so excited to continue to watch all your health improvements!

Posted on by Angela in Body, Call to action, Diet, Guest Blog, Nutrition, Organic, Weight Loss, Whole Food 1 Comment

The Sauerkraut Challenge

As many of you may know — my 9-year-old daughter has been extremely ill for the last 4 weeks.  It is so painful to watch your child suffer from illness and not be able to do anything to fix it.  All the mamas out there know that when our kids hurt– we hurt too and just want to make things better.

I have to express the gratitude that I have that my kids aren’t sick often and that they (Praise God) don’t have any debilitating or chronic diseases.  It took one viral syndrome that lingered to get me thinking about how unfathomable it would be to keep strength having a chronically ill child.  I have so much respect and admiration for those parents that endure this journey in life.  I can’t imagine—

Although Stanley steamer made quite a profit this past two weeks, (Emma’s room looked like a crime scene after an unfortunate projectile incident involving red Gatorade) — The rest of us have tried to stay healthy and avoid this nasty bug.

I have been eating sauerkraut for the healthy probiotic benefits daily ( about 6 forkfuls daily ) along with my Garden of Life probiotic.  I even added some Young Living Oil of Oregano that I put in gelatin capsules and take daily.  So far so good.

Another major tip is activated charcoal –you can buy that over the counter — (I get mine at Fresh Thyme)– it absorbs toxins in your body before they can harm you.  They actually use it for food poisoning and alcohol overdose in the Emergency Room.  Ancient Egyptians used it on wounds and Hindus used it to purify water.  It is said that it was used in the past to treat anthrax and epilepsy.  Common dosing says to take 2 capsules every few hours– but keep in mind that it will absorb some of the good nutrients in your body — so don’t take it at the same time as some of your other supplements .

Posted on by Angela in Body, disease, Nutrition Leave a comment