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Taco Vegetarian Lettuce Wraps

Note from Dr. C   I made this with brown rice instead and it was awesome!  Sitting outside in our gazebo eating theses on a yummy spring evening was AMAZING!

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

Ingredients

  • 1/2 cup quinoa
  • 3 ears of corn, shucked (or 1 cup frozen)
  • 1 15 oz. can black beans
  • 1/2 Tbsp. coconut oil
  • 2 bell peppers, seeded and chopped
  • 1 cup chopped onion
  • 1 1/2 tsp. minced garlic
  • 1/2 lb. mushrooms, washed and sliced
  • 1/2 tsp. salt
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. ground cumin
  • 1/4 cup chopped cilantro, split in half
  • 3/4 cup salsa
  • 1 cup finely shredded cheddar cheese ( I have used feta too!)
  • 1 head of lettuce (I like butter leaf), washed and leaves separated
  • 1 avocado, diced

Instructions

  1. Bring a pot of water to a boil over high heat. 
  2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
  3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
  4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
  5. Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
  6. Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.
  7. Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.

 

Lemon Asparagus Risotto

Spring is to be celebrated, and lemon asparagus risotto is the meal to do it with.

Ingredients: 

  • 5 cups vegetable stock divided          aspargus
  • 1 lb thin asparagus stalks, ends removed
  • 5 tbsp unsalted butter                        
  • 2 large leeks, sliced (about 3 cups total)
  • 2 cloves garlic, minced                            
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine                           
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper      
  • Pinch of red pepper flakes
  • 1/3 cup finely chopped fresh parsley    
  • 2 tsp lemon zestlemons
  • tbsp fresh lemon juice                        
  • ½ cup soft cheese like ricotta
  • 1 cup (4 oz) grated Parmigiano Reggiano cheese, divided

Directions

  • Bring stock to a simmer in a medium-sized saucepan .Slice asparagus into pieces about 2 inches in length.
  • In a large saucepan, melt butter on medium heat. Add sliced leeks and saute for about 8-10 minutes until softened, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in rice and cook for about 2 minutes to toast the rice. Stir in white wine and cook until about half of the wine is absorbed, about 2-3 minutes.
  • Add 1 cup warmed stock and stir, making sure to scrape up any browned pieces, or fond, from the bottom of the pan.
  • Once most of the liquid has been absorbed, after about 3-5 minutes, add another cup of stock. Continue to stir constantly until the liquid is absorbed. Repeat this step once more. Add the asparagus to the pan when most of the liquid has been absorbed.
  • Add another cup of stock, and stir in the salt, pepper, and red pepper flakes. Give the risotto a few stirs, and check the rice for doneness. If the rice isn’t done, add the final cup of stock and continue to cook until liquid is absorbed and rice is cooked through.
  • Stir in parsley, lemon zest, lemon juice, and half of the grated cheese. Gently fold in ricotta.   Spoon into bowls and sprinkle with the remaining Parmigiano Reggiano and a grind of fresh black pepper.
  • Serve immediately.

Latest News from Charmaine: May 2019

Greetings ALL!May 2019

Amidst all the riotous color and daily changing scenery, we find ourselves getting ready for all the end of school year stuff – proms, graduations, graduation parties, etc. You may be feeling some of the mild panic that goes into getting the house/garden ready for the event. 

Be kind to yourself and rope friends into help – this is seldom a one man /woman operation and you would like to be present to enjoy the occasion – not off in some corner nursing your wounds from overdoing!

This is also the time to start looking out for the farmers markets to start opening (yay!!!) so if you see a good one share it with us please.  My faves are East Lansing and Portland.

Two bookkeeping notes to be aware of:

We are closed Memorial day AND we will be in Norway June 6th thru the 15th.

Fees for office visits go up June 1st.  We have not had a fee change in almost 10 years. This will not affect medicare patients as that is a government set fee.

SEE YOU IN THE OFFICE, ON THE TABLE/MAT OR UNDER THE BARBELLS!!

Latest News from Charmaine: April 2019

GREETINGS ALL!February 2019

Well, Spring is trying her level best to come out and play….birdies are out singing, earthworms are doing their thing, skunks are skunking (a sure sign!) and our temperatures are trending EVER so slowly upward!

March Madness and all it’s heart stopping moments is done and we thank our Spartans for their very best efforts! So now we turn to baseball (Go Tigers!) and golf …..and what do these sports have in common?….very one-sided activity ….so lots of stretching, working your swing the other way to compensate, and make sure that you get checked regularly so that you can perform pain free and in a balanced fashion.

For the daredevils who lift adrenaline level a smidge……make sure you get adjusted to keep your spine in line and your body out of trouble!

For the armchair sports enthusiasts, you still need to make sure you get checked…especially if you bounce out of your chair yelling with excitement – strange tweaks can happen!

And when all else fails WALK, WALK, WALK…we have some lovely trails and I would like to wish my friend Joni well when she tackles the month long North Country Trail  in June…..A lot of walking over many days….dedication!

Cal to make an appointment: 517.627.4547

Meanwhile, see YOU in the office, on the table, on the yoga mat or under the barbells!

April 2019

The Latest from Charmaine: March 2019

Greetings all,February 2019

Spring is playing coy with her “springy” days and smells (let’s pretend we didn’t see the mud, shall we?) It is a time to enjoy the first bird sightings, listen to the birdsong, and watch the gentle greening of the world around us.

Garden dreams will slowly begin to take shape and it is always important that you don’t dive head first (literally and figuratively, LOL) into you projects.  Plan them out so the right tools are handy and remember- that while the temptation is there to kill the project …..ROME was not built in a day and weekend warriors pay a heavy price for wayyyyy too much enthusiasm!!

This newsletter talks about the evils of diet pop/soda pop drinks…..something to think about. It’s always interesting to hear someone order fries and a diet pop as that is probably a pretty lethal combination there and no calories are saved in the effort in reality.

Also,  read an interesting article about how chiropractic promotes wellness.

As a newish grandmother I love the piece about the way grandparents are perceived by their grand kids and this Grammy loves her Face Time with her little man (he sometimes demands that Mom call us so he can talk, which I think is a hoot!)

Meanwhile, enjoy the arrival of spring in all her wonderment.

Make sure you get checked and adjusted so that you can enjoy spring and see you in the office, on the yoga mat or under the barbells!

~Charmaine

March 2019

Sheet Pan Dinners

SHEET PAN DINNERS: THIS IS MY NEW FAVE WAY TO COOK SUPPER!

I mean, what’s not to like? They’re easy and quick to prepare; they’re a one pot (or, in this case, sheet pan ) meal and they’re incredibly versatile.

The steps are quite simple, and you can use your favorite ingredient combinations:sheet pan dinner

  • First, choose your veggies : we always recommend going with what’s in season. So, during the fall, you could go with pumpkin, butternut squash, sweet potatoes… For winter Kale, chard, cauliflower, parsnips…For spring, you can choose asparagus, beets, fresh peas… And corn, eggplant, zucchini and tomatoes for summer.
  • Next, choose your protein:  we go for vegan and vegetarian options, such as  tofu, tempeh, chickpeas, vegetarian sausages, veggie chicken, seitan, etc. For this recipe, we used canned chickpeas.
  • Then, select a flavor profile: In the mood for Mexican? Try chili powder, cumin, chili lime or taco seasoning. Love Middle Eastern flavors? You’ll love using za’atar, sumac.  For a Moroccan flare, go with harissa, cumin and turmeric. Asian? Use Teriyaki sauce, ginger and soy.
  • Next step, choose your liquid: we love adding balsamic vinegar or lemon juice for a touch of acidity, and soy sauce and coconut aminos for a balance of sweetness and saltiness. These liquids will also add moisture and help  infuse flavor into the veggies as they cook..
  • After you have chosen all your ingredients,  place the veggies and protein on a sheet pan, lined with parchment.
  • Combine your salt (as much or as little as you want), seasoning and liquid, pour it on the veggies, and toss everything together.
  • And for the final step, bake at 400F for 30 minutes.

The Latest From Charmaine: February 2019

Greetings all!!February 2019

Well, if you wanted Winter…are you happy now??  This has been both BEAUTIFUL AND UGLY.  The snow is gorgeous and yet what it has done to schedules and school days is definitely not pretty.

The good news is that we are inching closer to SPRING (March 1st if you are of a meteorological mindset) March 20th is the DAY !!!

My mail has had sporadic garden catalogs come in and I look out the window and go HURRY! HURRY!

One bright spot might be if you grow your own microgreens/sprouts.  Easy peasy and a constant supply of great fresh greens can be yours unless you are lucky enough to get out to the Farmers Markets that run thru’ the winter (but appear to be limited to the east side and also at hours that might not be convenient).

Interesting article in this newsletter from the Canadian Health Minister.

Any questions about the content…shoot me an e-mail (lanjorc@yahoo.com)

SEE YOU IN THE OFFICE, ON THE TABLE/MAT OR UNDER THE BARBELLS

 

London Curried Shepherd’s Pie

London Curried Shepherd’s Pie  4-6 servingsshepards pie

  • 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice
  • 1 tablespoon nutritional yeast                         
  • 1 cup vegetable stock (or water)
  • 1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)
  • 2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)
  • 6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)
  • 6 medium garlic gloves, minced (about 1 tablespoon)
  • 1 tablespoon curry powder                            
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)
  • 1/2 head cauliflower (about 12 ounces), cut into 1⁄2-inch florets
  • 1 cup vegetable stock (or water)                 
  • 2 tablespoons oat flour (or whole-wheat flour)
  • 1 tablespoon fresh lemon juice                     
  • salt and pepper as needed

Preheat the oven to 400°F.      

To make the mashed potatoes, place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium- high heat. Place the potatoes in the steamer, cover, and steam until they are tender when pierced with a fork, about 10 minutes. Transfer them to a large bowl. Add the nutritional yeast and stock. Mash with a potato masher until creamy. Add salt and pepper to taste and set aside.

To make the filling, combine the onion, carrots, green beans, garlic, curry powder, and cayenne pepper in a large sauté pan. Add 1⁄4 cup water and cook over medium heat, stirring occasionally, for 10 minutes. Add the kidney beans and cauliflower and cook for 5 minutes, or until the cauliflower begins to soften.

Combine the stock and flour in a small bowl and whisk until no lumps remain. (This mixture is called a slurry.) Pour the slurry into the pan with the vegetables and mix well. Cook for 3 to 4 minutes, until the sauce thickens. Add the lemon juice and salt to taste and stir to combine.Transfer the vegetables to a 7-by-11-inch (or similar size) baking dish. Spread the mashed potatoes in an even layer over the vegetables.Put the baking dish on a baking sheet to capture any drippings and bake in the oven for 30 to 40 minutes, until the top is golden brown. Remove from the oven and set the pie aside to cool slightly before serving

This recipe is from darshanaskitchen.com

WINTER SPINACH SALAD

This cheery spinach salad is perfect for chasing the winter blues away…with leafy green spinach!

Makes enough for 1-2

Ingredients for Winter Spinach Saladspinach salad

  • 1 ripe, but firm pear, peeled, cored, and sliced into wedges
  •  2 cups fresh spinach
  •  Salt and freshly ground black pepper                                          
  •  1/4 cup blue cheese                                                                    
  •  1 small handful almonds
  •  Dijon Vinaigrette
  • 2 slices sourdough bread
  •  olive oil, for drizzling

Directions

Preheat the oven to 400 degrees F. In a small bowl toss the pears with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast until pears are tender, about 10 minutes. Remove from the oven and let cool.

Meanwhile, spread the blue cheese evenly on the bread. Bake in the oven until the cheese is melted and the bread is toasted about 8 minutes.

In a large bowl, toss the spinach with the cooled pears, almonds, and vinaigrette. Serve the salad immediately along side the blue cheese toasts.

Enjoy!

SWEET POTATO and LENTIL STEW

Serves 6=8

I have also made this with butternut squash and I am sure that you can do this with Kabocha squash too!

Ingredients for Lentil Stew lentil stew

  • 2 tablespoons canola oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped
  • 2 medium celery ribs, chopped
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 1/2 teaspoons curry powder
  • 2 cups dried brown lentils, picked over and rinsed
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
  • 1 package (9 ounces) frozen cut green beans
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 1/2 cup chopped fresh cilantro leaves
  • Coarse salt and black pepper
  • Plain low-fat yogurt, for serving (optional)

Directions for Lentil Stew

  1. In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
  2. Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
  3. Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.