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June 24, 2019 Plant-based Recipes

At our June 18 seminar, How To Build Your Power Plate, Plant-based Nutrition Specialist Barbara Penaranda shared two of her delicious recipes, No-Tuna Salad and Berry Banana Nice Cream.

Barbara is on a mission to work with people to create a sustainable change in our world – starting by what we eat. From there, we can expand our consciousness and harvest healthy habits for future generations. She coaches on nutrition, teaches cooking classes, gives nutrition lectures and creates menus and recipes. She also provides weekly meal planning and cooking to help individuals achieve their nutritional goals.

Connect with Barbara at:
@Barbyfitmom
407-692-6903
barbarawellnesscoach@gmail.com

No-Tuna Salad
1 can organic chickpeas, drained
1/3 red onion, diced
4 celery stalks, diced
½ tsp garlic powder
2 vine tomatoes, diced
1 cup fresh cilantro, washed and chopped, without stalk
4 lemons (juice)
1 tsp Himalayan salt
pinch of pepper to taste
2 tbls Tahini

In a bowl, pour the chickpeas, lemon and tahini and mashed them with a fork. You can instead use a food processor; if you do, don’t chop the chickpeas to the point of a cream, so that it has texture. Add the rest of the ingredients and mix well. Serve cold with corn tortillas, crackers or bread and enjoy.

Berry Banana Nice Cream
4 frozen bananas
2 cups frozen strawberries
8 – 10 pitted dates
4 tbls plant milk unsweetened

Pour all the ingredients in a blender or food processor and mix well until a thick and creamy mixture is obtained. If you feel you need a little more liquid to make it happen use a few more spoonfuls. Transfer all the mix to a container you can freeze for at least 1 hour. Serve cold and enjoy. You can also serve right after you blend it. Also you can use toppings like almonds, fresh strawberries, cacao chips, coconut unsweetened flakes, etc.


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May 18, 2019 Plant-based Recipes

At our May 13 seminar, Ditch the Diet, Focus on Your Fuel, Plant-based Nutrition Specialist Barbara Penaranda shared two of her delicious recipes, Kale & Mango Ceviche and Cacao Pudding with Walnuts & Dates Crumble.

Barbara is on a mission to work with people to create a sustainable change in our world – starting by what we eat. From there, we can expand our consciousness and harvest healthy habits for future generations. She coaches on nutrition, teaches cooking classes, gives nutrition lectures and creates menus and recipes. She also provides weekly meal planning and cooking to help individuals achieve their nutritional goals.

Connect with Barbara at:
@Barbyfitmom
407-692-6903
barbarawellnesscoach@gmail.com

Kale & Mango Ceviche
3 mangos (not very ripe, not too green), chopped in strips
½ red onion, diced
1 can whole corn in water
1 red pepper, cut in strips
4 cups organic kale washed, without stem, chopped (whole bunch)
1 cup cilantro, without stalk, washed and chopped
4 limes (juice)
½ tsp Himalayan salt
Pinch of pepper to taste
Pinch of garlic powder
Pinch of turmeric powder
Pinch of cayenne pepper powder (optional)
1 can chickpeas (preferably organic, in water, or equivalent to 2 cups of freshly cooked chickpeas)* *Optional for higher protein intake as a main dish

In a large bowl, add all the kale. Sprinkle some salt onto the kale; massage with your hands the leaves for about three minutes. You will notice how the color and texture change. This process is important for better digestion and flavor. After doing this, add the rest of the ingredients. mix and let stand for a few minutes, stirring a little. Serve cold with corn tortillas.

Cacao Pudding with Walnuts & Dates Crumble

Pudding
1 block firm or extra firm tofu
½ cup cacao powder, unsweetened
½ cup whole pitted dates
1/3 cup plant milk, unsweetened

Crumble Nuts
1 cup walnuts
1 cup pitted dates

Pudding | In a blender or food processor, add all the pudding ingredients, liquefy well until a thick and creamy mixture is obtained. The pudding will get a firmer consistency when you refrigerate it. Transfer your pudding to small containers, if you want them as shots. Refrigerate for 45 minutes.

Crumble Topping | Place all ingredients into a food processor. Chop until a lumpy mixture is obtained. Add to pudding as topping. Serve cold.


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Saadia Alvi, MD believes in the power of both evidence-based conventional and lifestyle medical approaches to prevent, manage and treat endocrine conditions. After 13 years of practice, she opened her private practice to help her patients actively pursue better health.

Her practice is based on conventional evidence-based medicine. An Endocrinology Specialist, she is Board Certified by the American Board of Internal Medicine in the specialties of Endocrinology, Diabetes and Metabolism.

Contact Information

ADDRESS
7932 W Sand Lake Rd
Suite 307
Orlando, FL 32819

PHONE
407.614.7481

eFax
877.852.6517

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