Boob Cupcakes

DSC00361
I just finished my Obstetrics & Women’s Health Rotation and I loved it!!! I think I may have found my nursing niche. My teaching project topic was “Preventative Care for Women.” I put a special emphasis on breast cancer because it is the second most common cancer among women in America-more than 200,000 women are diagnosed each year. To brighten up my presentation, I made boob cupcakes!

uniboob

It was very easy. I used regular butter cream for the base and fondant for the areola and nipple. I used “flesh” colored food coloring for the nipple area and a tiny bit of red for the base to make a pink-ish hue. I didn’t have appropriate sized circular cookie cutters so I used the opening of an old prescription bottle.

I used these for educational purposes, but of course they’d be great for kinkier occasions…say a bachelor party?

Make sure to do a breast self exam every month

And if you are over 40, get a mammogram yearly: Low cost mammograms: http://www.cancer.org

ūüôā

Advertisements
Posted in desserts, Health Education, Pastries, sweets, WTF | Tagged , , , , | Leave a comment

Chicken & Shrimp Gumbo

shrimp

Even though the weather is heating up, I love a nice soup now and then. I saw that shrimp was on sale at the market and decided it was the perfect time to try making gumbo.  

Ingredients

2 Tbsp butter

2 Tbsp flour

6-7 cups chicken stock 

1 medium brown onion, diced

1 red bell pepper, diced 

1 green bell pepper, diced

4 stalks of celery, diced

1/2 lb chicken, diced

1 lb shrimp, peeled and deveined 

1.5 Tbsp (or to taste) cajun seasoning mix 

1 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried thyme 

1 Tbsp chicken base (optional) 

salt & pepper to taste 

Instructions 

Melt the butter in a BIG pot and then add the flour. Stir to make a roux. Continue to stir for ~1 min. Add chicken stock and stir. Bring to a boil Add onion, bell pepper, celery, chicken, cajun seasoning, garlic powder, oregano and thyme.  Allow to boil for 5 minute and then reduce heat so that the soup is at a simmer. Simmer ~25-30 min, depending on how soft you want your veggies. Taste the broth to check if it is seasoned to your liking.  An easy way to add depth to the broth is by adding chicken base, a little at a time.  Once the veggies and broth are to your liking, add the shrimp.  Cook for ~3 minutes and then turn heat off. Serve over long grain rice. Enjoy! 

DSC00377

 

Posted in American, Cajun, Seafood, Seafood soup, Shrimp, soul food, soup | Tagged , , , , | Leave a comment

Tropical Orange Green Smoothie

I haven’t posted a green smoothie in quite some time…but I am drinking them again because my dad saw something on TV about how they can help you lose weight. So he asked me to make them for him everyday! We drink them together-it’s great motivation. It never occurred to me to use vanilla soy milk/almond milk to give the smoothie a creamier taste. But I made one last night that was soooooo delicious!! It tasted way less “green” than the other ones I make.

Ingredients
(makes about 4 cups)
3 cups swiss chard
1/2 cup frozen pineapple
1/2 cup frozen mango
1/2 lemon, juiced
*1 organic orange, juiced + throw in half the orange peel
1 Tbsp coconut flakes
1 cup water
1 cup vanilla almond milk
1 tsp stevia

*Try to use an organic orange since you will be eating the skin.
Blend it up real good (preferably in a high powered blender) and enjoy! The orange peel is the thing that gives it a great flavor. It almost reminds me of an Orange Julius. My dad was so impressed by this taste and said, “Wow, this actually tastes good!”

Posted in Green Smoothie, Healthy, Healthy Treat, High Fiber, raw, vegan | Tagged , , , , , , , , , | Leave a comment

Can We Eat to Starve Cancer?

I stumbled upon this TED TALK and thought it was very intriguing! As a nursing student, I constantly see a variety of chronic diseases that are preventable. It really irritates me to see half of the patients on a hospital wing needing insulin for their diabetes when this disease could have been prevented with diet and exercise. Common chronic diseases in the US (hypertension, diabetes, high cholesterol, heart disease) are all linked to obesity. This video brings to light to the fact that obesity is also a key player in cancer. William Li suggests that we need to be on the offense, rather than the defense, when it comes to fighting off cancer. Please watch this video & let it change the way you think about food!

—–>video¬†

Posted in American, Health Education, Healthy, thoughts | Tagged , , , | Leave a comment

Lentil & Walnut Loaf

I like to browse other health food blogs and one that I go to often is “Oh She Glows.” ¬†I was intrigued by her recipe for faux-meatloaf and decided to give it a try. You can view the original recipe here.

veggie loaf

Ingredients:

  • 1 cup uncooked green lentils
  • 4 cups veggie broth
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water (this is the “binding agent”)
  • 3 garlic cloves, minced
  • 1.5 cups diced onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/2 cup oatmeal (ground into a powder with food processor)
  • 3/4 cup breadcrumbs (I used italian breadcrumbs)
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • 1 tsp dried oregano
  • salt & pepper, to taste
  • red pepper flakes, to taste

Sweet & Tart Glaze:

  • 1/2 cup ketchup
  • 2 Tbsp brown sugar
  • 4 Tbsp unsweetened applesauce
  • 4 Tbsp apple cider vinegar

Instructions:

Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of veggie broth. Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add the rest of the veggie broth as needed (you don’t want the lentils to burn). The goal is to cook the lentils until they are mooshy. Mash lentils slightly with a spoon when ready.

Toast walnuts at 325F for about 8 minutes. Set aside. Increase oven temp to 350F.

Whisk ground flax with water in a small bowl and set aside. ¬†It will become gelatinous-that’s what you want. ¬†It acts as an egg substitute.

Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery and shredded carrot. Sautee for about 5 minutes more. Remove from heat.

DSC00054

Whisk the glaze ingredients together in a small saucepan and simmer it for a few minutes to dissolve the sugar. Put half of it in the loaf mixture.  Reserve 1/4 for glazing the top of the loaf before baking and 1/4 for a dipping sauce.

In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.

DSC00056

Line 2- 9×5 loaf tins with parchment paper. Press mixture¬†firmly¬†into pan and cover with 1/4 of the glaze.

DSC00057

Bake at 350F for 45 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Slice and enjoy with your sides of choice. ¬†To be traditional, go with mashed potatoes, broccoli or peas and carrots. ¬†The glaze is delicious but if don’t like your entrees sweet, you can easily make a veggie gravy instead.

Special thanks to: Oh She Glows Blog

 

 

Posted in American, Healthy, Healthy Alternative, Hearty Meal, High Fiber, Twist on old favorite, vegan, vegetarian | Tagged , , , | Leave a comment

Babaganoush

I’m sad to say that summer has come to a close. I decided to try something new with the last of our homegrown eggplants. I LOVE middle eastern cuisine but there aren’t any middle eastern restaurants in our neighborhood. Therefore, I’m learning how to cook it myself! Babaganoush seemed like an easy starting point.

Ingredients

1 whole eggplant (1 lb+)

3 cloves garlic

1/4 cup tahini

1 lemon, juiced

1/2 tsp salt

3 Tbsp olive oil

3 tbsp parsley, chopped

Instructions

You want to use the big eggplants (not the Japanese ones) as seen here:

This butt-shaped eggplant amused me so much that I had to take a picture of it.

Cut the top off the eggplant. ¬†Make several slits in the eggplant so it doesn’t explode. Roast it in a 425 deg oven for 30-40 minutes. Let it cool enough for safe handling. ¬†Peel off the skin and squeeze out excess water.

Put the flesh in a food processor/blender and add the rest of the ingredients. Blend until well combined.  You can make chunky or smooth, depending on your preference.

Garnish with parsley and enjoy with your favorite pita, chips, or veggies!

 

 

Posted in Healthy, High Fiber, Middle Eastern Cuisine, Summer, Uncategorized, vegan, vegetarian | Tagged , , , , | Leave a comment

Rosemary Chicken Paillard Sandwich

I was inspired to make a Rosemary Chicken Paillard Sandwich because I often order it at Fenix 5-4. It’s super simple but so tasty!!

Ingredients

Chicken breast or thighs

Fresh Rosemary

Salt & pepper

Sourdough bread (or any bread of your choice)

Arugala

Garlic Aioli

4 cloves of garlic

2 egg yolks

1 cup EVOO

2 tsp lemon juice

salt & pepper to taste

Season your chicken with rosemary, salt and pepper. ¬†I didn’t give definitive amounts because you can adjust to your desired serving size and taste. ¬†Cook it however you like (bake, broil, pan sear, BBQ). ¬†I just put my chicken on a George Foreman grill out of convenience. ¬†As you can see, it doesn’t come out pretty but it gets the job done quickly.

Meanwhile, prepare the aioli. (If you are in a hurry, you can just add some garlic paste and lemon to ready-made mayo.) Start by whisking the egg yolks.  Stir in garlic. Gradually add the oil as you whisk vigorously until light and creamy.  Add the salt, pepper and lemon juice and stir.

Once the chicken is done, assemble your sandwich, spreading the aioli on both sides of the bread.  Pile on the arugala on one side and the chicken on the other.

Enjoy!

Posted in American, Healthy, Sandwiches, Summer | Tagged , , | Leave a comment