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Pork Spaghetti Squash Delight

Posted by on Mar 13, 2014 in Blog |

This was really good and I used the leftover spaghetti squash from last night for this recipe so it was super easy to make!   Ingredients: 1/2 of a whole spaghetti squash 3 pork chops 1 lemon 4 artichoke hearts, ripped up 2 T basil 1/8 cup onion, chopped 15 cherry tomatoes, sliced in thirds 2 T rosemary 1 T butter 4 T horseradish mustard (or brown mustard) Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half.  Put a hot pad (or something so your hand does not burn) on one hand...

Spaghetti Squash with Lamb

Posted by on Mar 12, 2014 in Blog |

This meal was really good and it was my first time cooking with spaghetti squash! Ingredients: 1/2 of a whole spaghetti squash (I cooked a full one and made the other half the next night) 1 package lamb 1 small tomato, diced 1 handful spinach 1/3 yellow onion, chopped 1 T ginger, minced 1/2 jalapeño, diced 1 cup low sodium chicken broth 2 cloves garlic, minced Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half.  Put a hot pad (or something so your hand does not burn) on one hand and stabilize...

Lamb Lettuce Wraps

Posted by on Mar 4, 2014 in Blog |

Man o man was this yummy! Ingredients: 1 package lamb (1 lb I think) 1 head romaine lettuce (the big leaves to be used as wraps) 2 long carrots, shredded 2 cups cooked brown rice 1 tablespoon ginger, minced 1 cup bean sprouts (or sprouts) 1 large red bell pepper, diced 1/2 cup low sodium chicken broth (the new Pacific brand has the least amount of sodium!) 2 tablespoons hoisin sauce 1 green onion, diced 2 teaspoons 5-spice powder 2 T basil Directions: Cook brown rice separately.  Put a splash of water in a pan, add the lamb and cook until slightly brown.  Drain the meat and return to...

Quinoa Bake

Posted by on Mar 1, 2014 in Blog |

This meal was phenomenal!  I made it for 6 people and we still had a little of leftovers!       Ingredients: 2.5 cups cooked quinoa (I used rainbow colored quinoa) 1/2 cup feta cheese 2 cooked chicken breasts, diced 1 cup artichoke hearts (the ones that are marinated in oil) 1 cup fresh spinach, chopped 1 cup cherry tomatoes, diced 3/4 cup skim milk 2 cloves garlic, minced juice of 1 slice of lemon 1 tsp onion powder ground black pepper 1/3 cup shredded mozzarella as topping Directions: Pre-cook the quinoa (in a rice cooker or over the stove top).  Also pre-cook the chicken – I used a...