Interested in establishing a healthier lifestyle, but unsure where to begin? You can achieve your goal by working with a nutritionist. It all begins with the first visit.
A nutritionist is not just a person telling you what to eat. They go through a thorough evaluation of your overall health, food history, medications, and lifestyle. After gathering all this information, your nutritionist can assess your needs and make an individualized plan.
When do you know you need to make an appointment? Here are some more signs indicating that you need to see a nutritionist.
You’re Trying to Get Pregnant
Meeting with a nutritionist can be helpful to optimize your health throughout conception, pregnancy, and birth. They can guide you with healthy meal plans that will enhance your and your baby’s health. This is an excellent time to ensure that your child receives all the nutrients he or she requires for optimal development.
And after the baby arrives, a nutritionist can help make sure that you’re both still getting the nutrients you need.
Life Just Got Crazy
You work a full-time job, a side-hustle, a partner, three pets, and you meet your friends once a week for an arts and crafts evening. Simply put, you’re exhausted. The chances are that you’re not fueling adequately to maintain your body for this busy lifestyle.
A nutritionist can help you to make sure you’re consistently giving your body the fuel throughout the day and that you’re choosing the right foods to fuel your brain and muscles to prevent any energy dips and crashes.
You’re Healthy, Curious, and Want to Do Better
You like your veggies, you exercise a couple of times per week, and you even drink lots of water throughout the day. Now you want to take it up a notch, and you want to make sure you’re on the right path. If you want to know if what you’re doing is right for your health and goals, even if you have no symptoms to complain about, it could be helpful to discuss it with a nutritionist.
Every special diet has an impact on your health. A nutritionist will show you how to apply the principles of a specific eating plan and ensure you still get your nutritional needs.
No matter what your nutritional needs or health goals are, I can help you create a lifestyle that will work for you and your health goals. The power of healthy eating, supplementation, etc. can be life-changing. I look forward to meeting you and walking alongside you on your journey to complete and worthy nutrition.
[RECIPE] PICKLE-BRAISED CHICKEN THIGHS WITH CAULIFLOWER “RICE”
This delicious, light soup delivers the classic flavors of Chicken Marsala in a bowl. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for a warm summer day, yet rich enough for a cool fall evening. Thanks to the addition of pre-cooked rotisserie chicken, you can have this homemade dish on the table in less than 30 minutes.
Prep time: 10 minutes
Cook time: 16-20 minutes
Serves: 6
Ingredients (use organic when possible):
Chicken thighs
- 2 T. extra virgin olive oil, divided
- 3-4 cloves fresh garlic, minced
- 8 bone-in chicken thighs (approximately 3 lbs.)
- Freshly ground black pepper, to taste
- 1/2 c. dill pickle juice
- 1 1/2 c. organic chicken broth, divided
- Salt, to taste (optional)
- 3 T. fresh parsley, chopped (optional)
Cauliflower rice:
- 1 medium head cauliflower, rinsed, tough leaves and stems removed
- 1 T. extra virgin olive oil
- Fresh ground black pepper, to taste
Directions:
- In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
- Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
- Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
- Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and 1/2 cup chicken broth to the pan.
- Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
- While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
- Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
- To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
- Serve chicken thighs over a bed of cauliflower rice and drizzle with a pan sauce. Garnish with chopped fresh parsley, if desired.
To Your Health,
Patti
