What Doctors Eat

Breakfast: Protein Smoothie (pg 252) (below serves 1)

-1 cup mixed berries
- 1 cup almond milk
- 2 tablespoons ground flaxseed
- 1 teaspoon chai seeds
- 1 teaspoon cocoa powder
- 1/2 teaspoon maca powder
- 2 ounces vegan protein powder

Instructions:

Combine the berries, almond milk, flaxseed, chia seeds, cocoa powder , maca powder and protein powder in a blender. Blend until smooth and serve.


Lunch: Fish Tacos with Guacamole, (pg 146) (below serves 4)

- 2 large avocados, pitted, peeled and halved
- 1 tablespoon fresh lime juice
- 1/2 small red onion, minced
- 2 plum tomatoes, diced
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced
- 2 tablespoons EVOO
- 1/4 cup fresh lemon juice
- 1 pound Alaskan Halibut or Salmon (we can have both there to show options)
- 4 whole wheat or gluten free tortillas (8 inch diameter)
- 1 cup shredded red cabbage
- 2 plum tomatoes, coarsely chopped

Instructions:

1) Scoop the flesh from each avocado half into a large mixing bowl. Add the lime juice and salt to taste. Mash the avocados to the desired consistency. Stir in the onion, tomatoes, cilantro and garlic. Refrigerate until ready to serve.

2) Combine the oil, lemon juice, and salt and freshly ground black pepper to taste in a shallow dish. Add the halibut and marinate in the refrigerator for 30 minutes.

3) Prepare a grill at medium heat. Grill the halibut (discard the marinade), turning once, until it is just opaque, 6 to 10 minutes. Cool the halibut slightly and cut into bite size pieces.

4) Put the tortillas in microwaveable plastic wrap and heat on high for 1 minute to soften. Evenly distribute the halibut on tip of the tortillas. Top with the cabbage and tomatoes. Fold the tortillas over and serve with the guacamole.


Dinner: Quinoa salad with almonds and green beans (pg. 279) (below serves 4)

- 2/3 cup quinoa
- 1 1/3 cups water or low-sodium chicken broth
- 6 cups (about 20 ounces) frozen French cut green beans
- 4 teaspoons of Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons EVOO
- 2 tablespoons crumbled feta
- 2 medium red onions, thinly slices
- 1/3 cup toasted sliced almonds

Instructions:

1) Place the quinoa and water or broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15 minutes. Let stand, covered.

2) Bring 2 cups of water to a boil in another medium saucepan over medium heat. Add the green beans and cook for 2 minutes. Drain and set aside.

3) Whisk together the mustard, vinegar, oil a pinch of salt and freshly ground black pepper to taste in a large bowl. Add the green beans and toss to coat.

4) Fluff the quinoa with a fork. Add the cheese, onions, almonds and quinoa to the bowl with the beans and toss gently to combine. Divide into 4 bowls and serve.


Dessert: Chocolate Flourless Torte (pg 210) (serves 16)

- 1 tablespoon cocoa powder
- 3/4 cup ground almonds
- 1/3 cup xylitol
- 6 eggs, yolks and whites separated
- 1/2 teaspoon cream of tarter
- 1/2 cup reduced fat sour cream
- 6 ounces bittersweet choclate, melted
- 1 teaspoon cinnamon

Instructions:

1) Preheat the oven to 350 degrees. Coat a 9” springform pan with cooking spray and dust with the cocoa powder.

2) Combine the almonds and 2 tablespoons of xylitol in a blender or food processor until ground finely. Set aside.

3) Beat the egg whites and cream of tarter in a large bowl with an electric mixer until foamy. Gradually add the remaining xylitol, beating until stiff peaks form.

4) Beat the egg yolks in another bowl until thick. Add the sour cream, chocolate cinnamon and beat to blend well. Fold in the almonds. Gently stir 1/4 of the egg whites into the chocolate mixture. Fold in the remaining whites in 2 batches.

5) Pour into the pan and bake for 45 to 50 minutes, or until a knife inserted in the center comes clean. Cool the cake completely before slicing.