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Roasted Cauliflower Steaks

4/18/2016

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Cauliflower has become a staple food in my cooking. It has anti-cancer, anti-viral, gut healing, thyroid supporting properties, and it is nutrient dense and quite tasty.
Thank you Medical Medium for this great recipe.


Ingredients:
-1 large head of organic cauliflower
-1 teaspoon of organic turmeric powder
-a few cloves of garlic (less or more depending on taste), minced
-2 tablespoons of organic extra virgin olive oil
-a handful of organic parsley/cilantro or both, finely chopped
-salt and pepper

Preparation:
Preheat the oven to 400 degrees F.
Line a large baking tray with parchment paper.
Slice the cauliflower in 2 inches thick steaks, from top to bottom and put them on the parchment paper.
Mix the rest of the ingredients in a bowl and brush the mixture on the cauliflower steaks.
Bake them for about 20-25 minutes and enjoy them as a side dish or with fish or chicken.


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Salmon, Avocado and Arugula Salad with Lemon-Parsley Dressing

4/18/2016

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Ingredients
Serves 4 

For the salad:

1 lbs / 453 gr salmon fillets or steaks, poached, grilled or broiled, cooled
4 cups arugula
1 ripe avocado, peeled and cubed
1 scallions, chopped
2 tablespoons capers (optional)
fresh chopped parsley for topping

For the dressing:

2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped, parsley
Sea salt and ground black pepper
Lemon wedges for garnish 

Directions

Break cooked salmon into chunks.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon.
Chop the spinach or baby kale into small bite sized pieces and finely chop the scallion.
Arrange all ingredients in a bowl. If you have the time, refrigerate at least 30 minutes to allow flavors to blend.
Combine all the dressing ingredients together. Taste and adjust to your preferences.
Pour the dressing over the salad and serve immediately (or store in the refrigerator until ready to serve).
Top with fresh parsley.
(Courtesy of The Iron You)


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Mushroom Soup with Ginger

4/1/2016

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This is an excellent way to fight a cold and boost your immune system.

Ingredients:

-11/4 cup of shitake, maitake, oyster, or cremini mushrooms sliced in a 1/4 inch slices
-1/2 inch of ginger or more
-2 cups of cold water
-1 tbsp of white or red miso paste
-1 tsp of sake or rice vinegar
-1 tbsp of finely chopped scallion
-kale or spinach if you desire

Preparations:

1. Put mushrooms, ginger and water in a pot with a lid, bring to to a boil. Turn down the heat and simmer for 30 minutes.
2. Put 1/4 cup of broth in a bowl and stir in miso paste and rice vinegar.

Serve it topped with scallions.
SpiritualityHealth.com
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Blueberry and Banana Steel Cut Oats

2/11/2016

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This is one of my favorite breakfast meals! Prepare it the night before in your slow cooker and wake up to an amazing, healthy breakfast!

Ingredients

  • 2 cups water
  • 2 cups almond milk
  • 2 cups blueberries
  • 2 ripe bananas, mashed
  • 1 cup steel-cut oats
  • ​2 tablespoons honey​​
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. Stir water, almond milk, blueberries, bananas, oats, honey, vanilla extract, cinnamon, and salt together in the crock of a slow cooker.
  2. Cook on Low for 5 to 8 hours.
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    Cristina Condur

    "I like to think of my career as an Integrative Health Coach as a book titled "Your
    ​ Path to Wellness", and with each new client I get to write a new chapter. I find deep satisfaction in seeking answers and finding results that provide paths to healthy lifestyles."

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© COPYRIGHT 2016. ALL RIGHTS RESERVED.
This website is written and produced for informational and educational purposes only. Content should not be considered a substitute for professional medical expertise.
Some content on this webpage contains the copyrighted material of Institute for Integrative Nutrition Inc., © 2016

                   

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