For Christmas day, I was tasked with making a vegetable dish for my family’s dinner. Post-Christmas Eve, I anticipated that I would be slightly in a coma still. I wanted something that was a fun accompaniment – light, seasonal, and just a bit snazzy.
Protein wise, this salad pairs amazingly with poached chicken, turkey, white fish, or grilled tofu. If you’re looking for additional accompaniments, I would suggest these:
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
In the past couple weeks, I’ve been doing a lot of traveling and when I come home, I’ve been craving one thing: kitchari. As you might know already, I’m passionate about integrative medicine and as part of that, traditional philosophies on healing. Kitchari, meaning “mixture” (generally of grains and legumes), plays a fundamental role in the Ayurvedic lifestyle.
Ayurveda is a holistic system of medicine that originated in ancient India and has been practiced for thousands of years. Central to Ayurveda is the concept of the doshas, which are fundamental energies or principles that govern various physiological and psychological functions in the human body. There are three primary doshas: Vata, Pitta, and Kapha, each of which represents a unique combination of elements (air, fire, water, earth) and qualities. These doshas influence an individual’s physical constitution, personality, and overall well-being. The balance of these doshas is considered crucial for maintaining good health, while imbalances can lead to ailments and diseases. Ayurvedic practitioners use personalized assessments to determine a person’s dosha constitution and recommend dietary, lifestyle, and therapeutic interventions to restore harmony and balance within the body.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
A couple weeks ago, I hosted my first live cook-along class for my patients, who were seeking a one-pan meal. Since this was the inaugural class, I wanted to introduce everyone to functional medicine by using a recipe by the father of this field, Dr. Mark Hyman. So, I cooked Dr. Mark Hyman’s delicious one-pan chicken quinoa dish that was a hit.
As I concluded that call, I asked patients what type of recipe they would like to see next. While some said a healthier mac and cheese or casserole, one response stuck with me: soup. Soup sometimes gets a bad wrap … Critics may say it’s baby food for adults. I say that it is an ideal way to get your vegetables and proteins in one bang! With the right ingredients, you get a bowl that’s not only nutritious, but is also flavor-booming.
Since I’m living solo these days, I’ve turned to this recipe for several reasons:
It is made out of pantry essentials and long-term refrigerator foods
It is healthy
It is freezer-friendly, making it an ideal meal-prep dish
It is flexible
I love this soup so much, that I will admit to having it as breakfast! Odd, I know. But that’s how good it is.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
I vividly remember when I fell in love with Paul Newman.
Growing up in an Italian household, I was raised on olive oil and vinegar as the only salad dressing. It wasn’t until my mom hosted my fifth grade birthday party for all my friends, that she introduced me to Newman’s Own Caesar salad dressing. From that moment on, Caesar salad became my go-to. That is, until I was put on a dairy-free diet. Ten years ago, vegan Caesar salad dressing was few and far between, and I found myself revisiting the olive oil and vinegar that I grew up on.
For my Functional Foodie culinary medicine videos, I wanted to make a Caesar salad my younger self. So here’s my unique riff of it.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
When I lived in Boston and my friends wanted to go to brunch, one of our favorite spots was Life Alive. This vegetarian restaurant chain has creative, soulful bowls that are so grounding. This Fall, I’m reminiscing on their Rainbow Harvest bowl, and thought: Why not make it myself?
Based on what I had in my kitchen, this meant using purple sweet potatoes, carrots, and eggs. But of course, to give it that Life Alive flair, I needed a dressing.
This delightful dish features a harmonious blend of sweet purple potatoes and tender carrots, perfectly complemented by the luscious addition of jammy eggs. The sweet potatoes and carrots, sauteed to caramelized perfection, provide a delightful contrast to the rich, runny yolk of the eggs. To elevate the flavors, a velvety miso maple sesame seed dressing drizzles over the vegetables and eggs, offering a balance of savory umami and sweet notes that dance on your palate. Completing this culinary harvest, dulse seaweed flakes are sprinkled on top, adding a delicate hint of saltiness and a touch of oceanic essence.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
Last week, one of my patients mentioned their love of Chipotle and it got me thinking – as I often do – on how I can their dishes in a “from scratch” way. This lead me to create my own Cool Beans Tacos, inspired by Chipotle’s fajitas and black beans.
Why make this from scratch? While I do love a Chipotle bowl on occasion, there are a couple reasons why it’s not always my top choice:
Sodium Content: Many of Chipotle’s ingredients, including their salsas, beans, and seasoned meats, can be high in sodium. Consuming too much sodium can lead to increased blood pressure and other health concerns.
Added Sugars: Some ingredients, like the BBQ sauce and certain marinades, can contain added sugars, which can contribute to excessive sugar intake if not controlled.
Processed Ingredients: While Chipotle emphasizes fresh ingredients, some components, like their tortillas and salad dressings, may contain processed ingredients or additives.
With that in mind, I set out to make my own twist. That’s the beauty of making things yourself: you can control the ingredients and express your creative side too.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
Last week, one of my dearest patients at the practice surprised me with something: spaghetti squash straight from her garden! I was so touched that within just two weeks of knowing them, they shared what they grew with me. It was a precious offering, so I knew I had to create and name a dish in their honor.
In the past couple days, I’ve been blessed with more of their garden-grown veg – but more on that in the coming weeks. For now, let’s discover what a golden goddess would eat for lunch.
Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media.Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
Last week, I asked the patients at my office what content they would like in regards to cooking. Overwhelmingly, they asked about quick dinners and ways to include more greens, without much effort. I thought, why not combine these two requests in one delicious recipe?
Luckily these noodles come together in 15 minutes, are a crowd pleaser, and full of pantry and freezer (hello, edamame!) staples.
Make sure to check out @princetonintegrativehealth for the full video 🙂
Which also means that with working a 9-5, I need a hearty breakfast. And personally, sometimes I need variation from the egg-based breakfast. Enter my tofu breakfast scramble.
Stepping into my role as a Patient Care Navigator at an integrative medicine practice, I’m thrilled to fuse my passion for healthcare with culinary arts. Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing “Functional Foodie Recipes,” simple yet purposeful recipes designed to easily culinary medicine, making the journey to well-being a flavorful one.
Make sure to check out @princetonintegrativehealth for the full video 🙂
These have been my go-to dishes in times of sickness. When I was dealing with some intense allergies this week, I decided to turn to a new dish, inspired by my Qigong Instructor training: congee.
Qigong is an ancient Chinese energetic art based in the principles of Traditional Chinese Medicine (TCM). To support the body, the TCM way of eating is based on easy-to-digest food that are nutrient-dense, wholesome, and restorative. That’s where congee comes in.
