Dinner with the Doc: Dr. Traci Natural State Health Center

   A few weeks ago I had the pleasure of joining a few blogger girls for a dinner that one of them had won at a running event, we called it Dinner with the Doc. We got to eat her recipes, hang out with, and learn from Dr. Traci Bishop of Natural State Health Center in Little Rock. She is a chiropractor and wellness physician that helps people achieve Mazimized Living.  Raw and unprocessed foods, and grains can be very beneficial to your health and can help relieve pains as well has help your body fight disease.

That's Dr. Traci she is awesome, and
her husband is a great cook!!

   We Joined Traci and her husband for a healthy dinner and demonstration that was promised to be delicious, and let me say they did not disappoint at all! I would like to eat healthier choices but don’t like a lot of the typical foods that are considered healthy. Some of these recipes made me cringe a bit as I first read through them but I figured I could at least give them a try and I may even like them. I really went because I saw lamb, I’m a sucker for lamb or duck! But let me say I really loved each dish, both for what it was and because it was delicious. The raw tuna…no where near my idea of good, I could not get enough of it! Salad is not something that I can usually get down but I ate quite a few bites of this Kale salad. The soup, OMG the SOUP I was in love and can’t wait to make it, who knew squash could be good! And a very healthy dessert, now you can’t bite into it thinking it’ll be a fluffy brownie or cake but it is very good and the cream was delicious as well.

   I am going to share each recipe we made and ate along with the pictures that go with it. I hope you try one or more of them out and share how it went. Also if you are in the central Arkansas area and need chiropractic work done, or want some help finding a solution for your aches and pains give the center a call. They are super friendly and want to help you.

Ceviche Parmesan Crisp

Ingredients:

2 cups sushi grade ahi tua filet cut into ¼” pieces

1 ½ tbsp. diced cilantro

1/4 cup quartered cherry tomatoes

¼ of red onion diced

1 tbsp orange juice

Juice of half a lemon

Himalayan rock salt (to taste)

¼ cup of ¼” pieces of avocado

1 cup Shredded Parmesan Cheese (or more)

Directions:
Preheat oven to 375 degrees.
To make parmesan crisps, place 1-2'I‘bsp bunches (per crisp) of parmesan cheese directly on pan and bake for 10 minutes. Remove crackers and set aside. (use enough cheese to make desired number of crisps)
Combine tuna, cilantro, tomatoes, orange juice, lemon juice and salt into glass dish. Let ceviche chill in
refrigerator for 20 minutes. Have a glass of wine. After 20 minutes, drain juices and add avocado. Place ceviche on parmesan cracker and voila!

Savory Butternut Squash Soup

Ingredients

6 cups butternut squash (about 2 large) seeded 2 inch chunks

1 TBSP Himalayan Rock Salt

1 tsp Freshly ground white pepper (plus ½ tsp)

3 cups Chicken Stock

4 Tbsp Honey

1 tsp Minced Ginger
½ cup Heavy Cream
¼ tsp Nutmeg

Directions:
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 Tbsp salt and 1 tsp freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the s tock, honey and ginger. Bring to a simmer and puree using a blender (Vitamix, stick blender, etc.). Stir in the heavy cream and return to a low simmer. Season with salt,pepper and nutmeg.
  
Parmesan Kale Salad

Ingredients

3 Bunches of Kale (stemmed and tom into small pieces)
3 tbsp Olive Oil

Juice of Quarter Lemon
1 tsp Himalayan Rock Salt (to taste)
¼ cup Shaved Parmesan Pieces

Directions:
Wash and stem the kale, so only the leafy part is in your salad. Cut or tear the leafs into small pieces. Add olive oil, lemon juice and salt and massage the kale thoroughly with clean hands. Finish by tossing in parmesan cheese.

massage it well to make the kale tender

Herbed Lamb Medallions with Balsamic Pear Reduction

Ingredients

4 medium ¾ in thick lamn ,eda;;opms

¼ tsp Himalayan rock salt

¼ tsp fresh fround black pepper

¼ cup unsweetened apple juice

¼ cup organic beef broth

1 ½ tsp balsamic vinegar

½ firm ripe pear-peeled, cored, and cut into ¾ in slices

¾ tsp chopped fresh roesmart, thyme, or combination

Directions:

Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 ½ minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plate and cover to keep warm

put them into a cold pan and let
them heat together

Discard fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2-3 minutes remove from heat and stir in herbs. Top lamb with pears and pan sauce and serve garnish with additional rosemary or thyme if desired.

(chef note- you can start second step while warming the pan for the lamb and have it going and when lamb is done pour sauce over the top and let the flavors mingle together and get extra delicious. Either way will work well.)

Haricot Verts

Ingredients

12oz haricot verts (thin green beans)

2 tbsp oranginc unsalted butter

Himalayan rock salt

Freshly ground pepper

Directions

Bring small saucepan of salted water to a boil. Add the beans and cook until just tender, about 1 minutes. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium- high heat. Add the drained haricot verts and salt and pepper to taste and cook, stirring, for 3 minutes or until just heated through and crisp-tendered.

Dark Chocolate Trifle

Ingredients:

1 ½ cups Almond Flour

1 ¾ tsp Clear Liquid Stevia
1/3 cup Unsweetened Cocoa
1/2 tsp Sea Salt

1 tsp Baking Soda

1 Tbsp Apple Cider Vinegar
1 tsp Vanilla

1/3 cup Coconut Oil (melted)
1 cup Coconut Water
 

Directions:

Preheat oven to 350 degrees. Grease an 8" x 8" square glass baking dish with butter or coconut oil and
dust with cocoa, tapping to disperse evenly. Mix all of the ingredients of the dark chocolate cake With a
mixer and pour into baking dish. Bake for 20 minutes or until a toothpick comes out clean. Let cool.

Vanilla Cream

Ingredients

1 cup Almond Flour
1/2 tsp Clear Liquid Stevia (scant)

6 Tbsp Coconut Milk
1 tsp Vanilla

BERRIES OF CHOICE TO ADD TO YOUR TRIFLE.

Directions:
With a hand mixer, cream almond flour, coconut milk and vanilla in a mixing bowl. Add stevia to taste.
To Assemble Trifle:
Cut your dark chocolate cake in small squares. Add dollops of vanilla cream and sliced strawberries. The best presentation is in a glass dish. Enjoy! Guilt Free!!

presentation is in a glass dish. ENJOY! GUILT FREE!