Dr. J. Renae Norton, Alternative to Inpatient Treatment. I am an eating disorder specialist in the areas of bulimia, anorexia, bulimarexia, binge eating disorder, BED, emotional eating disorder and obesity.
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.
This delicious recipe is courtesy of Amber Romanuik, founder of Nourish This Life and author Amber Approved Gluten, Dairy & Sugar-Free Recipes. Amber will be joining us on the podcast on WEDNESDAY March 5 at 7:30 pm.
2 organic red bell peppers
3 organic large red beets
1 organic yellow onion diced
A few sprigs of organic fresh or dried dill
4 large organic carrots
1 medium organic cucumber
1/2 cup raw organic walnuts
5-6 cups of organic greens of choice ( I like spring mix)
A large handful of organic pea shoots
1/2 cup organic apple cider vinegar
1/4 cup organic flax or olive oil
3 tablespoons organic hempseeds
2 medium organic chicken breasts
2 tablespoons organic Coconut oil
Dash of organic Himalayan Sea Salt
Dash of organic Pepper
Dash of organic garlic powder
Dash of organic Cayenne powder
Pinch of organic Rosemary
Dash of organic Oregano
Pre-heat oven to 350 degrees Fahrenheit
Place chicken in an oven-friendly dish and add desired spices. (I like rosemary, oregano, garlic powder, sea salt and basil)
Bake chicken in the oven for about 35-50 minutes or until the inside is white.
In the meantime wash the peppers, onions and beets and chop into small pieces. Place on an oven friendly baking sheet and add coconut oil, oregano, sea salt, pepper, garlic powder, rosemary and cayenne pepper. Mix with hands and bake for 30-40 minutes or until beets are soft.
In the meantime in a large bowl add greens of choice, chopped carrot, cucumber, walnuts, hemp seeds and dill.
Mix apple cider vinegar, flax oil, sea salt, pepper, garlic and oregano in a jar for the salad.
Once veggies are cooked add them to the salad and also slice the chicken breast and add to the top with the dressing and mix well and enjoy!
If you are a vegan or vegetarian feel free to keep out the chicken breast! This salad is so comforting for winter and full of amazing nutrition and beautiful color. Enjoy!
Nutrition (per serving) – 450 calories, 28 g fat, 28 g protein, 24 g carbs, 8 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.
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.