Monthly Archives: April 2008

ADHD and Incidence of Eating Disorders

ADHD and eating disorders

Eating Disorders Common In ADHD Girls: Compulsive Behavior Tied To Body Image Problems

Girls with attention deficit hyperactivity disorder are more likely to have an eating disorder, a new study said. “Adolescent girls with ADHD frequently develop body-image dissatisfaction and may go through repeating cycles of binge eating and purging behaviors that are common in bulimia nervosa,” said University of Virginia psychologist Amori Yee Mikami.

ADHD is thought to be three times more common in boys than girls, so researchers are still learning its long-term effects on girls. But eating disorders are 10 times more common in girls. “Our finding suggests that girls may develop a broader range of problems in adolescence than their male counterparts,” Mikami said. She said girls often go undiagnosed and untreated for ADHD, which could increase the risk of eating disorders. “As they get older, their impulsivity may make it difficult for them to maintain healthy eating and a healthy weight, resulting in self-consciousness about their body image and the binging and purging symptoms,” she said.

The results are based on a study of 228 girls in the San Francisco Bay area; 140 had ADHD. “An additional concern is that stimulant medications used to treat ADHD have a side effect of appetite suppression, creating a risk that overweight girls could abuse these medicines to encourage weight loss, though we have not yet investigated that possibility,” Mikami said. The findings appeared in the Journal of Abnormal Psychology. Note: if you treat both eating disorders and ADHD, then consider joining our sister organization at


UVA Today – Adolescent Girls with ADHD Are at Increased Risk for Eating Disorders, Study Shows (

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2008, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2008, Dr J Renae Norton.’

Quinoa Pancakes

Quinoa Pancakes

Photo courtesy of


1 cup cooked quinoa
3/4 cup Jovial Foods Einkorn Flour
2 tsp baking powder
1/2 tsp kosher salt
1 large egg, plus 1 large egg white (organic, pastured)
1 tbsp unsalted grassfed butter, melted
1/4 cup Snowville or Traders Point whole milk
2 tbsp coconut nectar or maple syrup

In a medium bowl, whisk together quinoa, flour, baking powder and salt.
In another bowl, whisk together egg, egg white, butter, milk, syrup until smooth.
Add egg mixture to quinoa mixture, whisking til combined.

In a non-stick skillet, melt a little coconut oil over medium to medium-high heat.
Drop batter by heaping tablespoonful into the skillet.
Cook until bubbles appear on top, approximately 2 minutes.
Flip cakes and cook until golden brown on underside, 1-2 minutes.

Serve with maple syrup, fresh fruit or preserves.

Makes 12 pancakes.

Can be made ahead of time. Freeze cooked pancakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in toaster.

Nutrition Info (per pancake)
73 Calories
2 g Fat
2.5 g Protein
12 g Carbs
0.5 g Fiber

Scrambled Eggs with Onions + Peppers

eating disorder recovery recipes

This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes

1 teaspoon coconut oil
1/2 cup diced organic red bell pepper
4 tablespoons diced organic Vidalia onion
4 large organic, pastured, eggs
salt to taste
freshly ground black pepper
2 tablespoons chopped parsley


1. Heat the oil in an 8″ non-stick frying pan over medium-high heat.
2. Add the peppers and onions to the pan and cook for about 2 minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.
3. Whisk the eggs with the salt and pepper until well blended.
4. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the parsley and continue stirring.
5. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.

NUTRITION INFO (per serving)
Calories 84
Total Fat 5 g
Saturated Fat 1 g
Protein 7 g
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sodium 113 mg

Percent Calories from Fat 54%
Percent Calories from Protein 33%
Percent Calories from Carbohydrate 14%

Blueberry Smoothie

Preparation time: 5 minutes
Servings: 1

1/4 cup organic orange juice
1/2 cup Snowville, 6% plain yogurt
1/2 cup washed, stemmed organic blueberries
honey or coconut nectar to taste


1. Place all the ingredients in a blender. Blend on high speed until smooth.

Tip: Make it Quicker, use frozen blueberries, and partially thaw before blending.
Nutrition:  210 calories, 7 g fat, 7 g protein, 27 g carbs, 2 g fiber

Kimchee, Spinach & Goat Cheese Frittata


5 large eggs
2-3 ounces fresh organic spinach, coarsely chopped
About ½ cup kimchee
About 2 ounces organic goat cheese, crumbled
1/2 cup Snowville or Trader’s Point Grassfed whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon *coconut  oil (why coconut oil?)

Preheat oven to 350 degrees. Whisk the eggs and milk in a medium large bowl and season with salt and pepper. Add the spinach and kimchee and stir. Heat the oil on a 6-9 inch oven safe skillet (smaller if want a thicker frittata, larger for a thinner one) over medium high heat. Make sure oil coats entire surface and then pour in the egg mixture. Cook for 1 or 2 minutes, gently stirring the egg mixture and pushing away from the edges. Add the chevre evenly across the top. Transfer pan to the oven and cook 4 to 6 minutes (depending on how thick the frittata is) until eggs are just firm. Let sit at least five minutes before trying to pull the sides away from the pan, gently, with a spatula. Cut into wedges and serve immediately.

Makes one 8 inch frittata or 3-4 servings


Calories: 184
Fat: 14g
Protein: 12g
Carbohydrates: 3g

Spinach Turkey Meatloaf

20 oz Organic ground Turkey Breast
3/4 c organic salsa
1 c chopped organic onion
1 c frozen organic spinach (thawed)
2 organic, pastured, egg whites
1/3 cup organic old fashioned oats
1 tsp paprika
2 tbsp organic mustard
black pepper
2 tbsp coconut amino ‘soy’ sauce

In a medium bowl, combine ground turkey, salsa, onion, spinach, egg whites, paprika, 1 tbsp mustard, 1 tbsp “soy” sauce.
Mix until well incorporated.
Press into greased loaf pan.
Mix remaining mustard and soy sauce. Spread over meatloaf.
Bake at 350°F for 45-60 min, until cooked through.

Daikon Relish

photo used under creative commons license, flickr user mr and mrs stickyfingers

photo used under creative commons license, flickr user mr and mrs stickyfingers

1. Dice Daikon radish, cucumber and carrots in equal amounts (small squares are best but not grated) and combine

2. Pour rice vinegar over to cover

3. Salt and pepper (garlic pepper)

4. 1 to 2 capfuls of garlic juice 
(teaspoon of olive oil optional)

Combine ingredients and refrigerate for several hours turning every once and awhile and enjoy. Gets better as it ages.

Grilled Tomato Salsa

This recipe makes: 2 cups

Preparation time: 10 minutes

Cooking time: 15 minutes


4 ripe organic plum tomatoes, cored

1 medium organic vidalia onion, peeled and sliced into 1/2-inch slices

1 jalapeño pepper

1/2 cup chopped, fresh cilantro leaves

Salt to taste

Freshly ground black pepper

1/4 teaspoon coconut sugar, or to taste


1. Preheat the grill to high.

2. Grill the whole tomatoes and whole jalapeño on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeño in half and remove the seeds.

3. Place the tomatoes, seeded jalapeño, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill.

The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.


Serving Size: 2 tablespoons

Calories 11

Protein 0 g

Total Carbohydrate 3 g

Dietary Fiber 1 g

Sodium 40 mg

Total Fat 0 g

Saturated Fat 0 g

Percent Calories from Fat 8%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 78%

Chilled Artichokes with Champagne Vinaigrette

This recipe serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes


2 large artichokes

2 teaspoons Champagne vinegar

2 teaspoons fresh lemon juice

1 teaspoon finely chopped shallots

1 tablespoon macadamia nut oil

salt to taste

freshly ground black pepper


1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.

2. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.

3. Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.

4. Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves. The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.

5. In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the shallots and slowly whisk in the oil. Season with salt and pepper to taste. The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.

6. Serve the artichokes with a little bowl of vinaigrette to dip the leaves in.


Serving Size: 1 artichoke with vinaigrette

Calories 185

Total Fat 7 g

Saturated Fat 1 g

Protein 3 g

Total Carbohydrate 27 g

Dietary Fiber 3 g

Sodium 360 mg

Percent Calories from Fat 35%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 58%

Turkey Vegetable Meatloaf


1 lb organic ground turkey

1 lb grassfed beef

½ organic onion, diced

½ bag organic frozen spinach leaves

½ cup organic old fashioned oatmeal or ½ cup cooked quinoa

1 can drained organic garlic and basil diced tomatoes (MSG Free)

¼ cup Organic BBQ sauce (MSG Free)

2 organic, pastured eggs

2 tsp garlic juice

1 tsp bourbon smoked paprika

Pinch of red pepper, sea salt, garlic salt, and garlic pepper

2 tbs coconut oil


Sauté tomatoes, onion, spinach, herbs and spices in 2 tablespoons of coconut oil. Let cool.

In a large bowl, mix 2 eggs and meats until they are combined (use wide pronged fork).

Add sautéed ingredients.

Grease 2 small pans with coconut oil.

Bake at 325 for 40 minutes.

Then, pour ¼ cup BBQ sauce on top and bake for another 5-10 minutes.


Calories: 257

Fat: 10.7 g

Carbohydrates: 9.8 g

Protein: 29 g