Money Matters: Baked Quinoa and Chicken Parmesan

bakedquinoaparm2Yesterday, I was sitting at my desk charting away on some of my afternoon patients. Even though my office is right off the clinic floor, it remains pretty quite within my four walls.

I don’t know about you, but sometimes I get a “feeling” that something isn’t right. That happened yesterday afternoon. I got up, walked out my office door, and there was a code blue going on. Right. There.

bakedquinoaparm1Someone was already on the phone with 911 and the staff was grabbing the crash cart.

It was scary. And a bit surreal - I had just been talking to the patient 5 minutes earlier.

Within minutes, there were 2 ambulances and a fire truck and 12 (yes, 12) firemen and paramedics in our clinic. Because I am not “direct patient care”, my job is to be sure the other patients stay calm.

Well, my job was easy. All but one patient slept through the entire ordeal. Chest compressions. Talking AED’s. The whole 9 yards. Just snoozin’ away.

bakedquinoaparm3The one patient who was awake…she was taking pictures of the paramedics and firemen. “I love a man in uniform!” she said. To see a 79-year-old take photos on a cell phone of paramedics tushies certainly lightened the air. I was able to laugh about it later…pretty hard. Our office clerk even joked with the patient, handing her a tissue and joking with her to wipe up the drool on his chin. Too funny.

As for my patient, he’s okay. Phew.

What does this story have to do with Baked Quinoa and Chicken Parmesan? Absolutely nothing other than being  truly memorable like the code blue yesterday. This dish, however, is sure to keep your heart healthy and your pulse regular and strong.

bakedquinoaparm4Chicken Parmesan, in all of its Italian inauthentic glory, is a weakness of mine. What’s not to love about cheesy chicken and tomato sauce served with pasta? Not…a…thing. This dish encompasses all that I love most about chicken parm with far less guilt (none at all, in fact!), lots of nutrition, and a kind price tag. Moreover, it is gluten-free, carb-controlled, high-fiber, and packed with protein.

Dinner for under 350 calories and less than $2 per serving is certainly memorable. But don’t take my word for the taste…you should make that memory and have it last for yourself. Mmmm!

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Mr. P and I went out for a run last night, and a mile away from home it started it POUR. I hate rain!!! It put me in a cruddy mood the rest of the night.Weather.com, you are not to be trusted!

Be well,

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Meatless Monday: Teriyaki Tofu and Pineapple Kebabs + Weekly Menu

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One of my patients is currently trying to eat meat-free once a week.

While he isn’t able to verbalize his reasons for doing so, his nephrologist questions his motive every month during rounds. The patient gives the same, very vague answer every month. Together, the patient and I review the best vegetarian options given his lab work and we move on. Clearly, the physician challenges the patient’s decision…for whatever reason. I would hope a physician would support a diet with more antioxidants, fiber, and nutrients!

Per the usual, my co-workers gawked over my leftovers when I pulled out these skewers one day for lunch.

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I was asked, “If you’re not vegetarian, why do you eat tofu?”

The simple and quick answer is that I actually like tofu. A lot. Plus, a pound of tofu runs me about $2, whereas chicken costs closer to $4/lb. Cost aside, vegetarians have lower cholesterol levels, healthier weight statuses, lower rates of cancer, lower blood pressure, and they live longer than their omnivore counterparts.

But I figured that was a bit too preachy and intense for the casual lunch time chat.

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In retrospect, I regret not sharing those facts in some capacity. While I fully realize that a “teaching moment” has to be done in the right way and at the right time, I do think I could’ve worked in some basic facts on the benefit of eating meat-free. Though, I’m not likely to part ways with meat entirely.

While the blogosphere is saturated with nutrition and healthy eating bloggers, we have to remember it is still a small group of the population that goes to such lengths to educate themselves about health and wellness in terms of food…or even care, for that matter. Helping others learn from our choices is one great way to educate on the powers of food and nutrition.

The next time my coworkers interrogate my lunch…I have answers! ;)

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Weekly Menu: May 6th – 10th

Another week…here we go!

Be well,

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Shrimp & Grits

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I have a running tally in my head of all the recipes I want to make…some day. Shrimp and grits is was one of these recipes.

What surprises a lot of people about me is my memory. It’s non-existent, really. If I didn’t use post-its and email myself like it’s my job, I’d be in trouble. I even have electronic post-its on my computer. Currently, there are 4 notes…just on my home computer. I also have no less than 20 tabs open on my browser at all times. No joke. This is because I would forget tomorrow that I’m currently head over heels for Pinterest.

Some might argue that Pinterest then may not be that important. And while it probably isn’t, I do tend to forget things like… birthdays, anniversaries, etc. Perhaps that’s why my mom texted me this week, “May 13th is Mother’s Day…I’m free.” ;)

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I digress.

Shrimp and Grits – it was on my Bucket List of foods to make. For future reference, baklava, BBQ pork buns, and pumpkin pecan pie are, too. The fact that none of these recipes offer up any sort of healthfulness could be why they remain on my bucket list and not semi-permanently planted on my hips and thighs.

My favorite restaurant in Columbus, which ironically, is north of Columbus (I think the best of the best is often never where all the people are!), serves up some killer shrimp and grits. When I order it, I like to pretend I don’t taste the butter and heavy creamy. Of course, I know that’s what makes them the best. Unfortunate, but true.

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Recently, I was killing time waiting for a meeting and somewhere found a Bon Appetit from last year. I started flipping through the pages and this recipe immediately jumped out at me. Not only was it unique (an egg!), but it seemed like a recipe I could “work with” in terms of lightening it up some.

I opted to use Cabot’s 50% reduced fat white cheddar and less fat in the recipe. I also used the only grits I could find – Quaker’s 5-minute grits. I adapted the recipe accordingly, and personally, I think they turned out great. Of course, I’m no grits connoisseur — I’d have to venture down to Oklahoma and ask my pals down there what they think ;)

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I’m not sure what I love more about this recipe – the fact that it is ready in about 20 minutes, the fact that it’s almost as tasty as my favorite shrimp and grits, or the fact that I am capable of making it at home with far fewer calories and saturated fat.

I can cross this one off the bucket list – success! Plus, I don’t have to feel guilty about eating it on a somewhat regular basis ;)

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 This has been a crazy work week…teaching then meetings. I hope my run tonight doesn’t kick my butt as badly yesterday and the day before…

Be well,

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