Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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Archives for December 2016

Cure Your Hangover with Nutrients

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Did you wind up drinking too much last night and are left with a massive hangover?

While you may be craving fried and greasy foods, what you really need to help heal your body is nutrients.

After boozing too much your body is in depletion of fiber, vitamins B and C along with minerals magnesium, and electrolytes like sodium and potassium.

Want to get back to feeling normal? Then eat these foods:

Kale – this nutrient rich veggie helps with replenishing your vitamin C levels which help detoxify your liver. It also replenishes your electrolytes, potassium and magnesium

Eggs- a good source of healthy fat and b vitamins that will help to replenish you body. Add some veggies and scramble to get extra fiber

Grass fed burger on romaine leaves – meets the fat craving without the refined carbohydrates of white bread

Ginger and peppermint – settles your stomach

Fermented foods like kimchee or bananas – help to add potassium and help with any post alcohol diarrhea

Bone broth will give you the missing electrolytes as well as the magnesium and potassium your body is lacking

Want a recipe to kick the hang over? Try my Green Immunity Smoothie Recipe Here!

Lemon Ginger Garlic and Honey with Sesame Vegetable Stir Fry

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Who doesn’t love stir fry? The only problem is most of those sauces contain a ton of sugar, preservatives and can be quite unhealthy.

This yummy stir fry is a veggilious and nutrient dense dish that delivers fiber, vitamin C, and anti-bacterial properties.

Want to save time? Use frozen organic veggies.

Add your favorite cooked protein and you have a one dish meal that will fill you up and taste great!

Lemon Ginger Garlic and Honey with Sesame
 
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Ingredients
  • 1 20 oz frozen veggies Far East Stir fry (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Water chestnuts, Onions, and Red Peppers)
  • 2 lemons juiced
  • 1 inch ginger grated
  • 2 garlic cloves chopped
  • 1 tbsp coconut oil
  • 1 tsp raw honey
  • 1 tsp sesame seeds
Instructions
  1. Let the veggies thaw in a bowl
  2. In a small mixing bowl add the lemon juice, ginger, garlic, honey, and mix well.
  3. In a skillet add heat the coconut oil until melted
  4. Add the veggies and cook for 5 minutes
  5. Add the lemon ginger mixture and cook so the veggies are covered about 5 minutes
  6. Let cool 5 minutes and serve
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Beef Parsley Veggie Crockpot Stew

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With the winter of short days, between work, kids, and your social life we have little time to plan what we are eating for dinner. For me the best way to keep on track with our health is by planning ahead and having a crock pot. This stew is great to throw together on your way out the door so you have dinner waiting for you when you get home. It features frozen veggies so you don’t need to cut or prepare too many ingredients. Read on for a simple meal that you can have for a few days or pop in the freezer to save for the future.

Beef Parsley Veggie Stew
 
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Ingredients
  • 1 lb grass fed stew beef
  • 28 oz tomato puree
  • 28 oz filtered water
  • 2 16 oz bags of Italian Blend frozen vegetables
  • 20 baby Portobello mushrooms
  • ¼ cup fresh Italian parsley
  • 1 onion diced
  • 1 tsp turmeric
Instructions
  1. In a 6 quart crockpot add the beef, vegetables, tomato puree, water, mushrooms, parsley, onion, and turmeric. Set the cockpot to high for 6 hours or on low for 8 hours. Let cool then serve.
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Quick & Easy Sour Kraut

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If you have from digestive issues like gas and bloating or suffer from conditions like high cholesterol, B vitamin deficiencies, hormonal issues or chronic anemia you may have too much bad bacteria in your gut.

Fermented foods are integral to getting good bacteria into your gut. This is due to the lactic acid that forms when bacteria feed on the sugar and starch in food.

This process creates a host of good nutrients including omega-3 fatty acids, b-vitamins, and probiotics that strengthen the health of your intestines.

One way to boost the health of your gut is by adding healthy bacteria to your diet.

This can be done through consuming fermented foods.

Adding these foods to your diet a couple times a week can improve your gut health

One food I like to make on a weekly basis is sour kraut. Check out my quick and easy recipe for this fermented food.

Quick & Easy Sour Kraut
 
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Ingredients
  • 2 cup Red Cabbage shredded
  • 2 tsp salt
  • Glass container with a sealable lid (preferably a mason jar)
Instructions
  1. Take the shredded cabbage and place in the jar
  2. Add the salt
  3. Seal and place in a warm, dark environment (I usually put it in my kitchen cabinet)
  4. Wait 2 weeks until it forms a dark red watery color
  5. Serve then refrigerate up to a week
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Lamb & Zoodles With Yogurt Dill Sauce

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Lamb & Zoodles With Yogurt Dill Sauce
 
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Ingredients
  • Ingredients
  • 1 lb of grass fed lamb
  • 6 garlic cloves diced
  • 2 tbsp fresh dill
  • 1 tsp cumin
  • 1 tsp Rosemary
  • 4 medium zucchini peeled
  • 1 cup plain organic grass fed yogurt or Kefir
Instructions
  1. In a skillet add the lamb, 1 tbsp dill, 2 cloves garlic, cumin, and rosemary cook until meat is browned and set aside
  2. Take the zucchini and grind through the veggetti to make zoodles (alternatively you can buy the zucchini noodles already made)
  3. Add the zucchini noodles to the meat and sauté until they are soft
  4. In a bowl add 1 cup kefir or yogurt, 1 tbsp dill, and remaining garlic mix well
  5. Take a plate and add the meat, zoodles, and top with yogurt dip then serve
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Spaghetti Squash with Cilantro Pesto

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Spaghetti squash is a great vegetable to add to you diet. The fiber fills while it offering your needed folate, potassium, vitamin A, and beta carotene. Add garlic and cilantro and you have an heart healthy dish that will pump up your immune system while still tasting great.

Spaghetti Squash with Cilantro Pesto
 
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Ingredients
  • 1 Spaghetti Squash
  • 2 cloves garlic chopped
  • 1 cup fresh cilantro
  • ¼ cup pine nuts
Instructions
  1. Place garlic, cilantro, and pine nuts in a blender until it is the consistency of a thick paste
  2. In a skillet take the cooked spaghetti squash and add the pesto mixture and heat until warmed.
  3. Let cool 5 minutes and serve
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