CMT Recipe Edition, By Doctors, FOR Doctors 🙂

“PBJ is easy!! HAHA …”
~Concierge Medicine Physician. J.D.W., MD, Pennsylvania

“Be sure to top with cheese [to taste]. I use Gouda, Parmesean, and Mozzarella cheese. Measure with your heart …” said Mother of 3, K. Tetreault.

Happy Summer From Our Family to Yours!

From Your Friends at Concierge Medicine Today (CMT) & The Concierge Medicine Forum!

Dear Physicians, Food, Friends, Patients & Family …

When we all come together around special days it is food that helps us remain connected, right? It’s almost as important as the Doctor-Patient relationship! We thought we’d take a break from the news for one day and share a couple of fun recipes which YOU, our unique Concierge Medicine Physician readers (and one of my kids too!) enjoy cooking in the kitchen.

So, from your colleagues kitchen to your very own stove top, we hope you have a wonderful summer with a few recipes shared by your friends and colleagues at Concierge Medicine Today!

Stay safe, healthy, active and we hope there’s a recipe here

FOR DOCTORS you may enjoy!

Thank you FOR serving your Patients and your community.

FOR DOCTORS,
~Editor
CONCIERGE MEDICINE TODAY

Disclaimer: Concierge Medicine Today, LLC. is not responsible for errors or omissions. The consumption of raw, uncooked food may cause sickness or death. Concierge Medicine Today, LLC is not responsible or liable in any way and you understand and agree that by using these recipes and not following appropriate cooking insructions or dietary label warnings may cause severe allergic reaction and/or sickness or death.

Zucchini and Squash Noodles with Arugula Basil Pesto

Author: Dr. Kimberly Parks | Source/Credit: Dr. Kimberly Parks | Medical Director Synergy Private Health, An affiliate of Newton-Wellesley Hospital & Castle Connolly Private Health Partners, LLC. | 300 Boylston Street Suite 201 Chestnut Hill, MA 02467 Office Phone: (617) 916-9433 www.synergyprivatehealth.com

The beauty of this recipe is its short preparation and cook time. As a bonus, it’s loaded with health benefits and tastes amazingly delicious! This meatless dish provides all the nutrients required for a complete meal.

INGREDIENTS

2 medium sized yellow summer squash*
2 medium sized zucchini*
6 oz. frozen peas
Olive oil
Salt and pepper to taste
Freshly prepared pesto
Pinch of sumac (for garnish)

INSTRUCTIONS

Using a spiralizer, julienne peeler or mandolin, slice the zucchini and squash and set aside. Prepare pesto using instructions on reverse. Place 2 tbs. oil in a large pan over medium-low heat (olive oil burns at a lower temperature than other oils). Once oil is heated, add peas, zucchini and squash. Stir until heated, for about 5 minutes. Add pesto to pan and stir until well mixed and heated. Add salt and pepper to taste. Plate and top with a touch of sumac – then serve and enjoy!

*This dish can be served warm, cold or at room temperature.

Green Smoothie Instructions

Author: Dr. Sarah Mildred Gamble, DO, Board Certified Internal Medicine Physician | Office 203-869-2800 | 222 Railroad Avenue, Suite B | Greenwich, CT 06830 | www.GreenwichPureMedical.com

By blending fruit and greens, it makes it easier and quicker to consume the recommended daily allowance of fruits and vegetables. They are a super quick way to flood the body with much needed minerals, vitamins, phytonutrients and antioxidants. By drinking fresh green smoothies, you break down the cellular walls of the fruit and vegetables in the blender which increases absorption. PS: Organic!

Basic Template:

A GOOD BLENDER (Vitamix/ Blendtec)
Two and a half cups of filtered water
Add half of an organic lemon, including the peel
Blend for 2 minutes
Add fresh/frozen Greens (8-10 oz.)
Blend for 60-90 seconds. You want it to look like thin green water—no chunks.
Add fresh/frozen fruit. The more fruit you add, the tastier the GS is.
Try and drink 1 pint per day. It will stay fresh in the fridge in a glass or aluminum container filled to the top for 3 days.

Super Foods:

You can also add super foods to your GS; like you can do one or two scoops of acai berries, goji berries, aloe Vera, spirulina (smells like ocean), ½ of an avocado, nutritional yeast (tastes cheesy), cayenne pepper, raw chocolate, you can do coconut oil or liquid, flax oil, ginger, lemon peel, pomegranate seeds, sprouts, raw wheat germ, or wheat grass juice.
You can add them to your smoothie if you want but just a little bit, like a teaspoon.

Arugula Basil Pesto

INGREDIENTS

1 cup of packed baby arugula
1 cup packed basil
1/2 cup almonds (walnuts, pine nuts or pumpkin seeds can be substituted)
Zest of 1/2 lemon
Juice of 1/2 lemon
2-3 garlic cloves
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/3 cup Reggiano parmigiana (can omit or substitute with another hard cheese or ricotta)

Gluten-Free Banana Chocolate Muffins

Author: Dr. Sarah Mildred Gamble, DO, Board Certified Internal Medicine Physician | Office 203-869-2800 | 222 Railroad Avenue, Suite B | Greenwich, CT 06830 | www.GreenwichPureMedical.com

Ingredients:

1/2 cup organic buckwheat flour. *** OR you can try garbanzo flour in its place; more protein.
3/4 cup organic almond powder (also known as almond flour)
1 cup whole grain gluten-free organic flour mix***Just get any gluten free flour mix. Rice + tapioca + potato makes a mix very much like white flour. “gluten Free Pantry” has a boxed mix that is solid. So is Bobs Red Mills version.
6 tablespoons organic dark cocoa powder
2 teaspoons aluminum free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup organic raw brown sugar
2 eggs
1/3 cup canola or grape seed oil *** OR COCONUT OIL
1/2 cup plain organic soy/coconut/almond yogurt
1 teaspoon vanilla extract
3 very ripe organic bananas, mashed (1 1/4 cups)
2/3 cup vegan chocolate chips or chopped bittersweet chocolate

Instructions:

Preheat the oven to 350 degrees.
Line muffin tins with paper.
Sift the dry ingredients into a large bowl.
In another large bowl beat together the oil and sugar until creamy. Beat in the eggs until incorporated, then beat in the yogurt, vanilla and the mashed bananas.
Add the dry ingredients to the wet ingredients and mix at low speed or whisk gently until combined.
Fold in the chocolate chips.
Using a spoon or ice cream scoop, fill muffin cups to the top.
Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched.
Remove from the oven and remove from the tins to place on a rack.

Yield: 16 muffins (1/3 cup capacity)

Advance preparation: These keep for a 3 days out of the refrigerator, for 5 days in the refrigerator, and for a few months in the freezer.

Nutritional information per serving: 217 calories; 10 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 24 milligrams cholesterol; 29 grams carbohydrates; 2 grams dietary fiber; 251 milligrams sodium; 4 grams protein

Vinaigrette for Bibb Lettuce Salad

Author: Dr. Sarah Mildred Gamble, DO, Board Certified Internal Medicine Physician | Office 203-869-2800 | 222 Railroad Avenue, Suite B | Greenwich, CT 06830 | www.GreenwichPureMedical.com

INGREDIENTS

One shallot diced fine
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
half a cup extra-virgin olive oil
1 tablespoon chopped parsley
kosher salt to taste
fresh ground pepper to taste

INSTRUCTIONS

Blend Shallot mustard vinegar in a blender and while it’s running slowly add the oil in a steady stream until it emulsifies. Season with salt pepper and stir in your herbs. Wash the lettuce, separate all the leaves, tear don’t cut for smaller pieces, smear the vinaigrette around the insides of a big salad bowl and toss the leaves in the bowl.

Giambotta (summer veggie stew)

Author: Dr. Sarah Mildred Gamble, DO, Board Certified Internal Medicine Physician | Office 203-869-2800 | 222 Railroad Avenue, Suite B | Greenwich, CT 06830 | www.GreenwichPureMedical.com

INGREDIENTS

3 medium yellow potatoes cubed
2-3 large sliced into circles
2-3 stalks of celery diced
2-3 carrots diced
10-12 tomatoes OR 28oz can of crushed tomatoes
1 yellow onion diced
3 cloves garlic sliced thin
1-2 cubes vegetable stock reconstituted with 1-2 cups of warm water
1/4 cup extra virgin olive oil
Pinch or more crushed red pepper flakes
1 T dried oregano
salt
pepper
3 sprigs of basil
1 squeeze of a lemon and a pinch of zest
Parmigiano-Reggiano to taste

INSTRUCTIONS

LOW and SLOW: Heat the pan. Then add olive oil and bring it up to temp slowly.
crush a pinch of red pepper flakes in fingers and drop in pan, do the same with dried oregano. Add garlic, salt, pepper. Cook slow until garlic browned. Remove garlic pieces and discard. Add onion and caramelize slowly. Add carrots and celery and cook down until tender. Add vegetable stock, tomatoes, zucchini and potatoes. Heat to a rolling boil then decrease temp to simmer for an hour stirring every once and awhile or until potatoes are soft and falling apart. Tear basil leaves and add 10 minutes before its done.
Let it sit for 10 min, squeeze the lemon and sprinkle zest on top. Can add finely grated Parmigiano-Reggiano cheese to each bowl. The longer it cooks the better it tastes.

Michael & His Daughter’s Favorite CANADIAN 🍁POUTINE Recipe They Make Together | Note: Probably Not Healthy 😊

Bacon and Maple Syrup Poutine

Full Recipe Source: Tastemade

The 3 main Canadian food groups: beer, bacon and maple syrup. Combine these all into a single balanced meal.

Ingredients

4 baker potatoes
Olive oil
1 tablespoon Smoked paprika
1 tablespoon Garlic Salt
4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tablespoon butter
1 garlic clove minced
2 cups of stout beer
1 tablespoon mustard
1 tablespoon Worcestershire
1 tablespoon maple syrup
Salt
Cheese curds
Green onions

Flat Bread or Naan Bread Homemade Pizza

Author: Kelly Tetreault, CMTs Editor’s Wife | Atlanta, GA USA

Start with flat bread or naan bread. Spread olive oil and your choice/flavor of BBQ sauce across the crust. Then sprinkle fully cooked, diced, grilled chicken, a generous amount of cilantro and whatever other toppings you’d like to add.