Posted by Ashley Baal on February 22, 2012
Here at D.R.E.A.M. Wellness, we wake up each morning and enjoy a nutritious and delicious breakfast smoothie to start the day with. We are going to share with you what we put in that miracle smoothie:
- Hemp Bliss Hemp Milk or Silk Almond Milk (No Carageenan)
- Maca
- Goji Berries
- Your favorite raw nuts
- Banana and Wyman’s Frozen Berries
- Raw Cacao Powder or Nibs
- Hemp Seeds
- Flax Seeds
- Chia Seeds
- Pure Aloe Vera
- Raw Coconut Oil
- Raw Almond Butter
- Camu Camu
- Rice (non-dairy) or Whey (dairy) Protein Powder
- Greens such as Spirulina or Chlorella Powder
- Bee products (Bee Pollen or Raw Honey)
These ingredients can be found at either Whole Foods, Trader Joe’s, Wild by Nature, or can be ordered via Dr. Baron using the Sunfood Company. Mix and match which ingredients work for you and start off by using only a few of them. Let your body get used to the smoothie before adding more ingredients. Good luck and enjoy!
Posted by Ashley Baal on February 13, 2012
| February 16, 2012 |
| 7:00 pm | to | 8:00 pm |
D.R.E.A.M. Wellness Workshops: The Skinny on Fats
The next upcoming wellness workshop will be Thursday, February 16th, 2012 in our office beginning at 7 pm.
This educational seminar will provide you with the tools for learning how to eat the right fats so you can stay permanently thin.
Seating is limited so please RSVP asap. Cost is $10 per person to cover materials.
We look forward to seeing you there!
Posted by Ashley Baal on February 6, 2012
You’ll make your hunny fall even more in love with you after you cook them this delish gluten-free meal!
Main Course: Fish with Tomatoes, Olives, and Capers
Ingredients
- 4 teaspoons olive oil, divided
- 4 (5-ounce) sea bass fillets (or other white fish)
- 1 small onion, diced
- 1/2 cup white wine
- 1 plum tomato, diced
- 1/2 cup chopped pitted black olives
- 2 tablespoons capers
- 1/4 teaspoon dried crushed red pepper, optional
- 2 cups packed fresh baby spinach leaves
- Salt and pepper
Directions
In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and sauté for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
Side Dish: Green Beans with Lemon and Garlic
Ingredients
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Directions
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Dessert: Vanilla Poached Pears
Directions
Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.
Pair this meal with some white wine and a good movie, you’ve got the perfect, romantic Valentine’s Day Night. Enjoy!
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