Roasted Red Peppers and Cannellini Dip, Guacamole Dip, Tortilla Chips, Navy Bean and Sun-dried Tomato Dip.

Roasted Red Pepper and Cannellini Bean Dip

Ingredients:

• ¼ cup fresh basil
• 1 tsp balsamic vinegar
• 1 (16ounce) can cannellini beans – drained and rinsed
• 1 (7 ounce) bottle roasted red bell peppers, rinsed and drained
• 1 large garlic clove
• 2 Tbsp extra virgin olive oil
• ½ tsp sea salt
• ½ tsp freshly ground pepper

Directions:

• Place basil, vinegar, cannellini beans, peppers & garlic in a food processor.
• With processor on, slowly add olive oil through food chute. Continue running until ingredients are blended evenly.
• Stir in salt & pepper.
•  Store in airtight container.

Guacamole

Ingredients:

• 3 ripe avocados
• juice of 1 fresh lemon or lime (I prefer lime)
• ½ red onion, finely minced (some prefer the taste of scallions so feel free to substitute 2 – 3 scallions, finely minced)
• 1 jalapeno pepper, seeds removed, finely minced (this is optional – it depends if you like heat)
• 1 clove fresh garlic, finely minced
• 2 plum tomatoes, seeded & diced
• sea salt to taste (about 1 tsp for those of you who need more detail)
• flat – leaf parsley – coarsely chopped
• cilantro – coarsely chopped (optional – you either like it or you don’t)

Directions:

• Carefully cut the avocados in half and remove the pit.
• Scoop out the avocado pulp & mash with a fork until creamy. (The portion closest to the skin is the most nutrient dense, so be sure to scrape the skin clean.)
• Mix in remaining ingredients until well combined.
• Taste to see if it’s to YOUR liking. You might decide you like more garlic or onion.
• Cover tightly with plastic and chill for 15 – 20 minutes to allow the flavors to merge & mingle.
• Enjoy with your favorite tortilla chips

Crispy Tortilla Chips

Ingredients:

• 12 whole-grain tortillas
• extra-virgin olive oil
• 1/8 tsp paprika
• 1/4 tsp sea salt
• 1/8 tsp chili powder
• 1/8 tsp freshly ground pepper

Directions:

• Heat your broiler to 350°F or high.
• Line a baking sheet with parchment paper.
• Either use a brush or a mister & apply oil to one side of a tortilla.
• Sprinkle with salt, pepper, paprika, chili powder.
• Place another tortilla directly on top of this one & repeat until you have a nice stack.
• Slice the tortillas into wedges (first cut in halves, then quarters and then eighths.)
• Arrange the wedges on the baking sheet but do not overlap.
• Place under the broiler until crisp – less than 5 minutes. Keep an eye on them – they can burn quickly if you’re not careful.

(You could also bake them at 350°F for about 12 – 15 minutes.)

Navy Bean and Sun-Dried Tomato Dip

Ingredients:

• 1 (15) ounce can navy beans, drained & rinsed
• ¼ cup oil packed sun dried tomatoes, rinsed
• ¼ cup chopped parsley
• 1 garlic clove, minced
• 3 Tbsp extra virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp water
• ½ tsp sea salt

Directions:

• Combine all ingredients in a food processor and process until smooth.
• Adjust seasonings – extra lemon juice or a pinch of sea salt, to taste.

August 28, 2013
Gilda’s Club Del Val Doylestown Hospital
(215) 345-2022
12:30 – 2:00

What Is The Best Diet?

• Let’s review some of the most popular diets.
• Do they work and how can YOU decide what’s best for you?
• Raw, cooked, carbs, no carbs, fat or nonfat…what should you eat?

Be sure to call Gilda’s directly to register.

July 31, 2013
Gilda’s Club Del Val Doylestown Hospital
(215) 345-2022
12:30 – 2:00

Bone Health

• A guide to strong bones.
• The real story about dairy.
• Which foods diminish bone mass?
• Which foods help rebuild bones?
• How can you keep osteoporosis out of your future?

Be sure to call Gilda’s directly to register.

Some of us are sure we are.

But how do you find out?

Well now there’s a scanner that can actually measure your antioxidant level – that’s the level of your body’s defense network. The higher your level the less risk of age related diseases.

And it only costs $20.

If you want to find out what your score is call:

Bucks Physical Therapy at (215) 672 – 7373.

They’re located at 327 York Rd., Warminster, PA 18974

Your goal is to score 40,000 or higher.

So find out now – don’t wait another minute. All you need to do is place the palm of your hand in front of the scanner to get a reading in less than two minutes. That’s it. And then you’ll know for sure.

For anyone that is not happy with their score you can consider taking high quality supplements in addition to increasing your intake of fruits & veggies.

An easy way do accomplish the latter is to drink a smoothie a day. If you don’t know how to make them, sign up for a Smoothie Class. The next one is scheduled on Tues. May 14th at 7:00 p.m. This class will be held at Bucks Physical Therapy. Seating is limited so registration, including prepayment is required.

I’ve been drinking smoothies for years and was still nervous to see what my score would be.

TA DAAA!!!!! - it was 53,000.

So sign up for this class to learn how easy it is to reduce your cravings, increase your energy, improve your skin tone, lose weight, detox safely and increase your antioxidant level.

You’ll get to sample a variety of smoothies and will receive handouts including lots of recipes. And they take no time at all to make.

The cost for the class is $30 per person.

Contact me directly (267) 337-2147 or call Bucks Physical Therapy (215) 672-7373.

Schedule an appointment for a scan any time or after the smoothie class.

Increase your overall antioxidant health today!!!!

June 26, 2013
Gilda’s Club Del Val Doylestown Hospital
(215) 345-2022
12:30 – 2:00

Sugar Cravings

• Is Sugar Addictive?
• Can it be ruining your health?
• Is there anything you can do about sugar cravings?
• What are the main causes of cravings?
• Are artificial sweeteners a safe alternative?
• What can you use?

Be sure to call Gilda’s directly to register.

May 29, 2013
Gilda’s Club Del Val Doylestown Hospital
(215) 345-2022
12:30 – 2:00

Smoothies: Increase Energy, Reduce Cravings, Get Better Looking Skin

Why are smoothies all the rage?
Come and find out.
Taste some amazing smoothies that will have you feeling and looking better soon.
Get the recipes and learn how to make them at home.
Don’t forget to register directly with Gilda’s.

Try these mushroom burgers. They take no time at all to make and they freeze well, so make extra.

Mushrooms have so many health benefits that I always encourage my clients to add them where they can – but many dislike them due to their texture – young and old alike. In this recipe you can mince them in a food processor so they become disguised.

Because quinoa is a complete protein you have a great meal – veggies included, all-in-one.

You can also make mini burgers to get that slider effect – perfect for little hands or a mini-meal.

Add some shredded cheese to the mixture if you like extra creaminess, but I liked them without the extra calories, fat and dairy.

Ingredients:

• 1 cup water
• ½ cup red quinoa (red quinoa has more of a crunch texture that lends itself better to this recipe than “beige” quinoa)
• 1 Tbsp avocado oil
• 1 cup onion, diced
• 2 cups white button mushrooms or cremini (finely chop or mince in food processor)
• 1 tsp garlic, minced
• ¾ tsp dried marjoram
• ¼ tsp dried oregano
• 1 Tbsp chia seeds, soaked in ¼ cup water OR 1 large egg
• ½ cup whole pecans, toasted & finely chopped
• 1/3 cup quick-cooking rolled oats
• 1 Tbsp reduced sodium soy sauce
• sea salt
• 8 small whole-wheat burger buns

Directions:

• Rinse quinoa under running water to remove saponin (natural bitter coating – do this even if the package indicates it was pre-rinsed).
• Combine water and quinoa in a medium saucepan. Bring to a boil.  Cover and reduce to a simmer. Cook for 15 minutes – until all water is absorbed. Fluff with fork & set aside.
• Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
• Place onion and avocado oil into a large sauté pan over medium heat. Add a pinch of sea salt as soon as you hear a sizzle.
• Cook, stirring frequently until onions start to soften – about 5 minutes.
• Add mushrooms, garlic, marjoram, and oregano. Cook, stirring until the mixture is well combined and warmed through – about 5 minutes. Let cool about 5 minutes.
• In a large mixing bowl, add chia seeds with water (or  egg – beaten), quinoa, mushroom mixture, pecans, oats and soy sauce. Stir to combine.
• Scoop ½ cup portions of the mixture onto the baking sheet and shape into 8 patties – about 3” wide. Leave about 1” of space between each patty.
• Bake the burgers until crispy, 28 – 30 minutes.
• Serve on buns with your favorite garnish.

Individually wrap & freeze cooked burgers for up to 3 months. Reheat in a skillet with a little avocado oil or reheat in the oven at 350°F for about 15 minutes.

Yes, you worry about calories, and fat, and sugar but have you ever really looked at the laundry list of ingredients in many of your favorite foods?

And I mean the foods you and your kids can’t seem to live without.

I have scary news for you.

There might be a reason why so many people, including children are running into health issues.

Find out what’s really in your food.

Come to my class:

“Is This Safe To Eat”

I might scare the heck out of you but don’t let that stop you.

Scheduled for Tuesday, April 9th at 7:00 p.m.

This class is 80% sold out – seating is limited.

Contact me TODAY to reserve one of  the last few spots.

Email me at ChristineBallantine@ me.com

or

Call me (267) 337 – 2147

Registration and pre-payment of $30 is required to hold your spot.

Don’t wait – don’t hesitate. There IS a cumulative effect from eating certain foods and ingredients. Your health may depend on it so find out now.

Is This Safe To Eat

Have you any idea how many different products are found in large supermarkets?

60,000

Isn’t that unbelievable!!!

How do you choose?

You need a PHD to decide what to buy.

Manufacturers spend billions of dollars trying to get YOUR attention and your MONEY.

The packages are all screaming: “Buy me, buy me, buy me.”

But is all food safe?

Find out about the science and research that may be the reason you are hooked on certain foods. You might think you can’t live without them, but the real question is will you live long if you keep eating them.

Obesity & disease are on the rise. Type 2 diabetes, extra weight, cancer, high blood pressure, high cholesterol, acid reflux – you probably know someone with one of these.

Are you buying the best products with the safest ingredients for you and for your family?

Just what are the foods that food experts won’t eat?

What foods should you always buy organic?

What are the most dangerous ingredients? Some have been banned in Europe but are still used here.

What are the potential side effects?

Find out on Tuesday evening, April 9th at 7:00 p.m.

This class is already 60% sold out so contact me TODAY!!!!! Seating is limited.

Email me: christineballantine@me.com
or
Call me: (267) 337 – 2147

Reserve your spot today. Registration and advance payment of $30 is required.

The class will be held at:
1693 Rockcress Drive
Jamison, PA 18929

Learn everything you need. Don’t wait another minute. Your life might depend on it.

How many times have you thought “wouldn’t it be great if I could come home to a home cooked meal” but you think it’s a dream and you end up ordering out not knowing what’s in the food you are serving your family.

Well I have a solution for you. Contact Debbie of Debbie’s Home Cooking, an In-Your-Home Cooking Service.

Comfort food for when you need it most.

Check out her website: http://debbiesmobilekitchen.com

Or call her directly at (908) 788-6873

Here’s a sample of some of the delicious food you can expect.

Mahi Mahi with Cumin Oil and Pineapple Salsa


FOR SALSA:
• 1 cup chopped fresh pineapple
• 1/4 cup finely chopped red onion
• 1-2 Tbsps. chopped cilantro
• 1 avocado chopped
• ½ of a red pepper chopped
• 4 Tsps. oil
• 2 Tbsps. lime juice

FOR FISH:
• 4 Tbsps. oil or coconut oil
• 2-3 tsps. ground cumin
• Dash of S & P to taste
• Mahi mahi fillets (4 portions)

Directions
Heat oven to 350- 400 degrees depending on oven type.
Mix together the oil, cumin and the salt & pepper. Cover both sides of the fish thoroughly with the oil mixture.
Heat a sauté pan to medium high heat. Sear fish on both sides about a minute or two per side.
Place fish on a baking sheet sprayed with pam. Bake about 8-10 minutes till fish is firm.
In the meantime. Toss together the chopped pineapple, red onion, avocado, red pepper and cilantro. Toss in oil and lime juice.
Once fish is done top with salsa.

You can substitute this dish with many types of fish such as tilapia, halibut, cod. Cooking times should be adjusted depending on the thickness of the fish.

Entrée sides are brown rice with scallions and steamed veggies.

“An In-Your-Home Cooking Service . . .
The Little Bit of Love I Add To The Food, Makes It Taste So Good . .”

Call Debbie today (908) 788-6873 and start picking your menu. Tell her I sent you.