Category Archives: Side Dishes + Appetizers

Obesity and Eating Disorder Recovery Recipe: Pickled Beets

Pickled Beets Recipe

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.

Eating healthy can be quick and easy once you get the hang of it. The key is in the planning. When you get into the habit of having the right ingredients on hand, meal preparation is a breeze, not a source of agony.

We recently started offering cooking classes in Cincinnati to patients that are in treatment for obesity, and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder. During the classes, participants pick up basic cooking tips for preparing “clean” luscious tasting dishes, dressing, marinades, desserts and soups.

For more recipes, be sure to visit the Recipe Corner

Pickled Beets

6 fresh organic beets
Salt
1 cup balsamic vinegar
2 tbsp olive oil
2 tsp garlic juice
1 tbsp coconut palm sugar

  • Remove stems from beets.
  • Peel the beets.
  • Put beets in microwavable dish with 1/2 cup water, cover with kosher salt.
  • Microwave for 12-15 minutes, depending on the size of the beets
  • Rinse the salt and slice them to desired thickness.
  • Put beets in a saucepan on the stove. Add balsamic vinegar, olive oil, garlic juice, coconut palm sugar.
  • Simmer on low heat until al dente.

Makes 12 servings

Nutrition Info: 50 calories, 2 g fat, 1 g protein, 7 g carbs, 1 g fiber

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

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. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. http://edpro.wpengine.com’.

Obesity and Eating Disorder Treatment Recipe: Macaroni and Cheese

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.

Eating healthy can be quick and easy once you get the hang of it. The key is in the planning. When you get into the habit of having the right ingredients on hand, meal preparation is a breeze, not a source of agony.

We recently started offering cooking classes in Cincinnati to patients that are in treatment for obesity, and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder. During the classes, participants pick up basic cooking tips for preparing “clean” luscious tasting dishes, dressing, marinades, desserts and soups.

For more recipes, be sure to visit the Recipe Corner

Clean Eating Macaroni and Cheese

Macaroni and Cheese

Ingredients

1/2 pound Jovial Foods elbow macaroni – or an Italian Non-GMO macaroni

3 tablespoons grass-fed butter

3 tablespoons Jovial foods flour

1 tablespoon mustard

2 1/2 cups Traders Point or Snowville full fat milk

1/2 cup Kalona Sour cream

1/2 teaspoon paprika

1 large egg

12 ounces sharp raw cheddar, shredded

1 teaspoon organic sea salt

black pepper

Directions

  1. Cook macaroni according to directions – set aside
  2. Mix flour and butter together to make a paste
  3. On top of stove cook on low heat milk, mustard, sour cream and paprika
  4. Add paste to thicken  – stirring continuously
  5. In a bowl, beat egg lightly
  6. In baking dish gently blend liquid, macaroni, cheese, egg and spices
  7. Bake at 350 for 45 minutes
  8. Add crumb topping (directions below) and brown under broiler for 5 minutes
  9. Let sit for 5 minutes and serve

Crumb Topping:

1 cup organic hemp florets

1/2 cup herbed goat cheese

1/4 cup warm grass-fed butter

garlic pepper& garlic salt to taste

 Directions:

  1. Toss together
  2. Put on top of baked macaroni for last 5 minutes and turn on broiler

 Serves 6.

 Nutrition (per serving) – 900 calories, 65 g fat, 40 g protein, 7 g fiber

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

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. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2013, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2013, Dr J Renae Norton. http://edpro.wpengine.com’.

Obesity & Eating Disorder Treatment Recipes: Apple Crisp and Baked Sweet Potato Rounds [video]

Eating Disorder Recovery: Apple Crisp

We recently started offering cooking classes in Cincinnati to patients that are in treatment for obesity, anorexia, bulimarexia, or binge eating disorder. During the class, participants pick up basic cooking tips for preparing “clean” luscious tasting dishes, dressings, marinades, and soups.  A few weeks ago we made Apple Crisp and Baked Sweet Potato Rounds.

Check out the video below to see how we made it!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

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. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2013, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2013, Dr J Renae Norton. http://edpro.wpengine.com’.

Obesity and Eating Disorder Recovery Recipe: Baked Sweet Potato Rounds

Eating Disorder Recovery Recipe - Baked Sweet Potato Rounds

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.

Eating healthy can be quick and easy once you get the hang of it. The key is in the planning. When you get into the habit of having the right ingredients on hand, meal preparation is a breeze, not a source of agony.

For more recipes, be sure to visit the Recipe Corner

BAKED SWEET POTATO ROUNDS

4 large organic sweet potatoes or yams

1 cup coconut oil

Organic cinnamon, nutmeg and sea salt

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Peel sweet potatoes.
  3. Place sweet potatoes into a pot.
  4. Cover with water and bring to a boil on top of stove and immediately remove. Let cool.
  5. Slice sweet potatoes into 1 inch thick slices and place on cookie sheet or in an oven-proof dish. For easy clean-up, you can line the cookie sheet or oven-proof dish with parchment paper.
  6. Melt coconut oil and baste slices on both sides lavishly with the coconut oil.
  7. Sprinkle cinnamon, nutmeg  and sea salt on top.
  8. Place in oven and bake for 15 minutes.
  9. Turn, reapply coconut oil.
  10. Sprinkle spices on this side and bake for 15 minutes more.
  11. Serve straight from oven.

Serves 8.

Nutritional Info

320 calories, 28 g of fat, 2 g of protein, 24 g of carbs, 3 g of fiber

Obesity and Eating Disorder Recovery Blog: Mashed Cauliflower

https://www.flickr.com/photos/rooey/

https://www.flickr.com/photos/rooey/

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.

Eating healthy can be quick and easy once you get the hang of it. The key is in the planning. When you get into the habit of having the right ingredients on hand, meal preparation is a breeze, not a source of agony.

For more recipes, be sure to visit my Recipe Corner!

Mashed Cauliflower

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 2-4 capfuls garlic juice
  • 1/2 cup Kalona cottage cheese or any organic, grassfed cottage cheese
  • 4 teaspoons extra-virgin cold pressed organic coconut oil
  • 1 tablespoon grass-fed butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • Snipped fresh chives for garnish (optional)

The easiest way to grate cauliflower is to do it in a food processor using the grating blade. If you do not have one, a cheese grater works. The idea is to use as much of the head as possible.  It should look like snow when you are done.

Place grated cauliflower into a microwaveable, covered dish. Do not add water. Microwave cauliflower for 3 minutes and drain well.

Place the grated microwaved cauliflower and the above ingredients in a food processor. Pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with butter and garnish with chives, if desired. Serve hot.

Serves 6.

Nutrition Info: Per serving – 100 calories, 6 g of fat, 3 g of protein, 6 g of carbs, 1 g of fiber

Smashed Potatoes

Photo used under a Creative Commons license, by mindwhisperings

Smashed Potatoes

2 lbs small organic red-skinned potatoes, cleaned
1/2 c  coconut oil
1/2 c whole fat grass-fed organic milk
1/2 c grated fresh parmesan
4 tbsp of horseradish
salt, pepper, garlic salt, bourbon smoked paprika to taste
parsley (optional, for garnish)

Boil potatoes until fork-tender. Set aside.
Mix remaining ingredients in a sauce pan, heat until warm.
In a large mixing bowl, combine potatoes and warm ingredients.
Beat until just mixed.
Garnish with parsley and serve!

Serves 12.

Nutrition Info: 170 calories, 11 g fat, 4 g protein, 15 g carbs

Chilled Artichokes with Champagne Vinaigrette

http://summertomato.com

http://summertomato.com

This recipe serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes

INGREDIENTS

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

COOKING INSTRUCTIONS

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.

NUTRITION INFO

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%

Butternut Squash Hash

Butternut Squash

starr-070730-7821-plant-Cucurbita_pepo-butternut_squash-Foodland_Pukalani

 

INGREDIENTS

1 heaping cup shredded organic butternut squash

2 tbsp. chopped organic onion

1/4 tsp. onion powder

1/4 tsp. garlic powder

Dash ground cumin

Dash salt and pepper

COOKING INSTRUCTIONS

Spread the shredded squash out between 2 layers of paper towels.

Press down to absorb as much of the moisture from the squash as possible.

Repeat if necessary, until no more water an be removed.

Toss squash shreds with onion powder, garlic powder, cumin, salt and pepper.

Bring small to medium pan greased with coconut oil to high heat.

Add mixture to the pan and cook for 2 minutes.

Flip shreds with a spatula and cook for another 2 minutes or so.

NUTRITION INFO

1 serving = 1 cup

Calories: 85

Fat: 1g

Carbohydrates; 20g

Fiber: 3g

Sugar: 5g

Protein: 2g