Thu, 03 May 2012 17:56:09 -0800WeeblyWed, 11 Apr 2012 09:05:17 -0800http://www.rmhwclinic.com/1/post/2012/04/bow-ties-with-broccoli-pesto.htmlServes 9

30 minutes or fewer

When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.

• 6 Tbs. blanched hazelnuts, plus more for garnish, optional
• 2 cups broccoli florets
• 1 ½ cups loosely packed parsley leaves
• ¼ cup plus 2 Tbs. olive oil, plus more for drizzling, optional
• ½ cup mint leaves
• 4 tsp. lemon juice
• 1 ½ tsp. grated lemon zest
• 1 ½ tsp. capers, rinsed and drained, optional
• 5 large garlic cloves, peeled
• 12 oz. farfalle pasta (or substitute gluten-free quinoa or rice pasta!)

1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.

]]>Fri, 02 Mar 2012 08:09:33 -0800http://www.rmhwclinic.com/1/post/2012/03/cynthias-braised-brussel-sprouts-yum.htmlCynthia recently shared this recipe with me and I am now a Brussel Sprout Addict! They are delicious, especially marinated overnight!

Instructions: 

1. Mix together in zip log bag:

¼-1/3 Extra-Virgin Olive Oil (depending on how many sprouts you have)

1-2 TBSP Balsamic Vinegar

½ lemon, juiced (add grated peel too for a little extra tang)

Salt & Pepper to taste

Onion or garlic powder to taste

 2. Wash brussel sprouts and remove outer leaves and stem, cut in half and shake in bag of marinade (or leave in fridge over night).

 3. Heat Oven to 400-425 degrees

4. Place sprouts on baking sheet or dark (not glass) square pan

5. Roast until crispy (about 20-30 mins)

Feel free to add other things you like, depending on your taste. I also like to roast other veggies (broccoli, cauliflower, potatoes) along with the brussel sprouts. Enjoy! Let us know what you think!

]]>Sat, 18 Feb 2012 20:41:32 -0800http://www.rmhwclinic.com/1/post/2012/02/key-to-a-healthy-life.htmlWe are always striving to be healthier, live longer, and feel better. If you are slacking on your new year's resolution for wellness, you are not alone. I enjoyed this video, hopefully you will too. I hope it will renew your drive and ambition to live a long and healthy life! 

]]>Tue, 24 Jan 2012 12:32:05 -0800http://www.rmhwclinic.com/1/post/2012/01/asthma-diet.htmlI just finished reading a great article on diet tips for Asthmatics. Did you know that you can control your symptoms with just a few, simple, dietary changes? Click here to read the article for your self and start breathing easier!  ]]>Mon, 23 Jan 2012 15:49:40 -0800http://www.rmhwclinic.com/1/post/2012/01/gluten-free-recipes.htmlIf anyone has any good recipes for gluten free bread sticks, gluten free bread or pizza dough, send them on over! My problem has been that everytime I start eating grains again, such as gluten free breads or pastries, I pack on the pounds fast. I think it might because recipes include the rice and potatoe flour, both very starchy and calorie dense. . I would love to hear about your experiences. 
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