Want it Done Right? Do It Yourself: A Gap in the System

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I have never lived “in the box.”  I have always tried to see things for what they are regardless of the way our culture decided they were supposed to be seen.  I think working extensively in other parts of the world opened my eyes up to the question “What is normal, really?”  Your culture often defines what normal is to you, and that’s normal.  However, if you can recognize that, and look outside the lines, you open your mind to what could be new normals.  Maybe those new normals would make you happier?!

That’s exactly what I did when it comes to healthcare.  My overall mission in life is to use my gifts to leave the world a better place, a place I want future generations to take advantage of, a place where I’m proud to say I left a mark.   My gifts just happen to involve the aptitude for solving puzzles, the yearn to learn, and love of teaching.   When I put on my “Dr. hat,” it is all about figuring out a case, figuring out the root cause of a problem, deciding what tests need done, deciphering what the results mean, determining the best course of action to fix it, etc.  That passion behind solving the puzzle is what will feed my soul for the rest of my career.  This drive also encompasses the need to acquire knowledge, the more knowledge I accumulate, the more “tools in the bag” I have to solve the puzzle.  When you have those two things under your belt, it becomes very natural to want to pass that knowledge along to other people who are interested.  It’s pretty simple really.

In my opinion, the healthcare system doesn’t have enough people solving puzzles, enough doctors seeking knowledge that may not fit within the lines, and definitely not enough doctors teaching patients this knowledge.  You want it done right? Do it yourself.  So, I am taking my career path outside the box and trying to offer the best marriage of all the necessities: GOOD diagnostics which requires the constant accumulation of knowledge, and teaching the practicality.  I can’t teach everyone how to be a doctor, or all the information they would need to diagnose themselves, but I can teach future healthcare providers that knowledge, and I can teach patients how to improve their environment for desired change.  Parts of me wish there were more doctors that taught patients lifestyle management, and parts of me wish health coaches had the knowledge to diagnose, but you can’t have everything you wish for.  So until that happens, THIS DOCTOR IS IN THE KITCHEN….literally.  Taking a case from diagnostics and correction, to HOW TO DO THIS for your lifestyle. There’s no telling where this journey will land, but I can’t wait!

Breakfast Sandwiches

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I have used plantains quite a bit in their ripe form, but I have never really done much with them when they are green.  I’ve seen people use them as tostones and what not and for some reason it hit me one morning that would probably make a darn good breakfast sandwich.  When you have an idea like that, you must try it.  That’s what I did!  The crispy salty “bun” hit my tastes just like I wanted.  It does not resemble an English muffin or anything of that sort, but it it does give a starchy accompaniment to your protein.  I made two different versions, sausage and bacon.  Both were so good!  I do not typically eat any dairy products because access to quality versions are sparse, but I did order some raw chive cheese the last time I picked up meat.  Therefore, I used a couple slices of chive cheddar for these little sandwiches.  It was perfect!  You could easily use avocado, sliced tomato, or whatever your heart desires. You could also easily use these to make any sort of sandwich that you may not eat before noon. ;)

Crispy Plantain Buns  

Ingredients:

  • 2 green plantains, cut into 2 inch pieces (1 plantain makes 4 discs)
  • salt
  • cooking fat (I used my bacon grease)

Directions:

Bring a pot of water to a boil and add the plantain pieces.  Boil for about 5-6 minutes or until fork tender.  Drain from the water and use the bottom of a mason jar to mash down the plantain pieces into thin discs.  Once mashed, add the discs to hot oil in a skillet and cook until crispy, which should take about 3 minutes a side.  Once browned nicely, place on a paper towel to drain and salt generously.  Use to construct your sandwich!

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Simply Berry Jam

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Every year I get overly excited about the Organic Blueberry Ranch and those dang Bluecrop Blueberries.  I have no clue why I love them so much, but they are the best variety!!!!  Some may argue otherwise, and in that case, use your own favorite variety. ;)  I get so excited that I buy over 30lbs every year and have packages in the freezer until the next season starts.  Right after blueberry season comes apple season; therefore I take a break from berries and move to applesauce, etc.  However, when April and May come around, I start to think about blueberries again and exactly how many I still have frozen!  This is a perfect way to use some of your frozen berries if you still have some around from last season.  If you have a family, I suggest making a double batch.  You can assess whether or not you will eat it all within a week or so or if you should freeze a small container of it for the next time you need jam.

I’ve never made jam until now because I have no patience for reducing, canning, etc.  This jam is perfect because you can tailor the berries to your liking, make the amount you want, you only truly need two ingredients, and its made in 10 minutes.

Chia Berry Jam

Ingredients:

  • 2 cups mixed berries, frozen or fresh
  • 1-2 Tbsp of honey (optional)
  • 2 Tbsp chia seeds

Directions:

In a saucepan over medium heat, place berries and honey and let breakdown.  Use a spatula to occasionally break up the berries for about 10 minutes until you have a chunk, jam-like consistency.  Take off heat and add the chia seeds.  Stir them in evenly and place in a mason jar in the fridge.  Let sit for an hour before serving.

 

Dr. Angela, WHY ARE YOU LEAVING?!?!?

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A couple months ago, I announced to the web that I will be moving on from my position at Amberwood.  Since then, there has been so much going on behind the scenes that I am just trying to keep my sanity!  I did not elaborate on where I was going from here until now…sometimes you gotta wait til the time is right. ;)

I have had many patients saying “Dr. Angela, why are you leaving me?!”  Let me address that.  I am not leaving anyone…..technically.  I’ll still be around and you can get a hold of me whenever you like! However, for the time being, all of my patient work will be nutritional in nature.  I officially started a nutrition company that will have so much to offer, and I love the idea of pushing those horizons to the limits.  I will still do group nutrition classes and all of my individual counseling, but I will also be adding some things that are more hands on!  Like I said, there is organized chaos going on behind the scenes, but my website with all the info you can imagine will be launched soon!

I am not a person that enjoys change that much, but I am also a person that is not afraid of making a change when I recognize the need.  I have had some questions about the chiropractic side of things and whether or not I will ever do that again.  Of course I will.  If I am being honest, every person working with another in my profession has a non compete.  I am a chiropractor, and always will be.  However, I have some legal agreements that keep me from practicing at this point in time. There are two ways I can look at that: 1. Oh poor me for going to school FOREVER and not being able to practice or 2. This is my opportunity to explore my nutrition work, teach students again, and help other chiropractors that need time away from their office.

Looking back over the past 5 years, I have had so many amazing things happen.  I have been able to give SO MANY patients their very first adjustment.  I can’t tell you how proud that makes me that people have trusted me as their doctor, brought their children to me, and valued my perspective on health.  I have helped women get pregnant, corrected issues as intense as Lupus and Crohn’s, and spoke at more conventions, hospitals, and companies than I can count on all my fingers!  I was afforded the opportunity to speak on the radio, be featured in a magazine, donate services to amazing organizations, and participate in so many lives.  I have diagnosed crazy things like aortic aneurysms, gall stones,  and DISH. I could go on for days.  I wouldn’t change all of those moments, but my focus from here is on all the amazing moments to come. One thing I learned along the way is that health and well being is a treasure for everyone….and without it, you have nothing.  I will continue to do as much as humanly possible to enhance the health of every person that I can.

Life presented a fork in the road and I chose the path that, while unknown, has all the passion and opportunity I could ask for.  I hope to see many familiar faces in addition to those I have yet to meet along the way.  Thank you to everyone who has been a part of my experiences up to this point!

 

Ginger Curry Cookies

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Have I lost my mind?!  Quite possibly.  The other day, I made chicken with garam masala and thought to myself: “This is savory but it has a lot of the traditional warming spices we use in baking. I wonder what it would taste like in a cookie?”  After that, I had to try it.  Since Garam Masala is more smoky and earthy in flavor, I wanted to pair it with something that had a little bit of brightness and sweetness.  Candied ginger was the perfect pairing for the garam masala!

This is not a cookie to eat when you want a sweet treat.  This is not a cookie to make when you need some for a party.  This is not a cookie that is for the faint of heart!

This is, however, a cookie that would be great for those that love curry and ethnic cuisine.  This is a cookie that is perfect for people that see interesting flavor profiles as enjoyment.  This is a cookie that will take you out of your chocolate chip cookie rut.

Ginger Curry Cookies

Ingredients:

  • 2 cups almond flour
  • 1/4 cup melted butter
  • 4 TBSP honey
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup chopped candied ginger

Directions:

Preheat oven to 350F.  Mix all the ingredients together and bake on a lined baking sheet for 8-10 minutes.

Coconut Blueberry “Cheesecake”

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I’m the first one to say that you SHOULD NOT CALL IT CHEESECAKE IF IT DOESN’T TASTE LIKE THE REAL DEAL!  However, that doesn’t stop me from trying some of the recipes out there.  Who knows, what if the next one is ACTUALLY like REAL cheesecake?!  I’ll say that this one does a pretty good job of the texture being the same…but don’t think it will taste exactly like cheesecake.  If you don’t like coconut, this one is not for you because while the blueberry flavor shines through, you can still taste that lots of coconut products were used.  I use coconut oil and coconut butter regularly, so this doesn’t bug me at all!

The filling for this “cheesecake” is a no-bake filling.  If you want a no-bake crust, use my mousse pie crust.

Coconut Blueberry Cheesecake

Ingredients:

Crust:

  • 1 1/2 cup almond flour
  • 1/2 stick butter, melted
  • 1 tsp cinnamon
  • 1 Tbsp of honey or maple syrup

Filling:

  • 1 1/2 cups raw honey
  • 1 1/2 cups coconut butter
  • 1 cup coconut oil
  • 5 cups frozen blueberries
  • 6 TBSP tapioca starch
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Directions for crust:

Preheat oven to 350F. Mix all the ingredients and press into the bottom of a springform pan.  Bake for 8 minutes. Let cool.

Directions for the filling:

Combine the honey, coconut butter, coconut oil, and frozen blueberries in a pot over low heat.  Stir occasionally until the mixture is warmed through and all the berries are thawed. Use an immersion blender to get the mixture smooth or place in the blender. Add the tapioca starch, vanilla, and salt. Blend until smooth. Pour over your crust and let set in the fridge for 12 hours.

 

Avocado and Brussels Sprout Salad

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This was a salad brought to the last book club meeting and the minute I ate some, I knew I had to have the recipe!  If you like cold salads, this is right up your alley!

INGREDIENTS:

Vinaigrette:

  •  ½ cup rice vinegar
  •  ¼ cup olive oil
  •  1 tsp sesame oil
  •  ½ tsp sea salt
  •  1 tablespoon honey
  •  1 tsp crushed red pepper flakes

Salad:

  •  3 cups shaved Brussels sprouts
  •  2 cups shredded cabbage
  •  6 green onions, thinly sliced
  •  ½ cup dried cranberries
  •  3 ripe, fresh Avocados, seeded, peeled and diced in ½ pieces
  •  1 cup fresh cilantro leaves
  •  2 tablespoons sesame seeds

INSTRUCTIONS:

1. Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
2. Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
3. Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again.

NOTES:
Trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Slice and then chop.
Sprinkle sesame seeds on right before serving. Instead of sesame seeds you could substitute toasted pumpkin seeds or walnuts.

ENJOY!

Chocolate Chip Snickerdoodles

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Who doesn’t love chocolate chip cookies?  Who doesn’t love snickerdoodles?  Why can’t they make a love child?  That’s what I’ll do….crossbreed two classic cookies.  These are basically like chocolate chip cookies with cinnamon. ;)  I posted a chocolate chip cookie recipe a really long time ago, so I am posting this classic here and now.  If you just want basic chocolate chip cookies, leave out the cinnamon.

Chocolate chip Snickerdoodles

Ingredients:

  • 2 cups almond flour
  • 1/4 cup grassfed butter, melted
  • 3 TBSP pure maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips

Directions:

Preheat to 350F.  Mix together all dry ingredients.  Add the wet ingredients.  Fold in chocolate chips.  Drop little balls onto a lined baking sheet and press down slightly.  Bake for 8-10 minutes or until the edges are slightly golden.

Chia Seed Pudding

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I have been posting a lot of breakfast recipes this past week for a special someone I am working with that finds quick easy breakfast as an obstacle!  I’m a creature of habit when it comes to breakfast especially; however, I have made all of these recipes for a long time on occasion and love them all!  So, I might as well get around to sharing them for anyone else who may want easy breakfast (esp if you don’t appreciate eggs).

Chia Seed Pudding

  • 1 can full fat coconut milk, canned
  • pinch of salt
  • 1/2 tsp cinnamon
  • 4 dates (or 2 tbsp. maple syrup or honey)
  • 4-6 Tbsp Chia seeds
  • optional toppings: blueberries, bananas, granola, ANYTHING!

Mix all ingredients together. (if you are using dates then you will need to use a blender of some sort).  Let sit in the fridge overnight. Grab as is for breakfast or add take a few extra seconds to throw a topping on there!

Granola

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Ingredients:

  • 1 cup sliced almonds or pumpkin seeds
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsweetened, shredded coconut (I wouldn’t leave this out because the spices really adhere to it!…but would be fine without)
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp salt (please keep the salt!  I love the salty/sweet effect!)
  • 1 tbsp cinnamon

1. Preheat oven to 300 degrees.

2. Mix all the ingredients together.

3. Put on a baking sheet lined with aluminum or a silpat, etc.

4. Bake for 20-25 minutes, stirring occasionally

5. Let cool.