Kale Walnut Pesto Pasta With Salmon

A 4th of July Recipe…For Heart Health!

As you head into your 4th of July celebrations this weekend, they are probably going to look a little different, to say the least!

So, it won’t be a crowd, and likely won’t be a party (unless you’re practicing quaran-teaming with a few other families, in which case, you all might get together). But there is no reason not to celebrate anyway!

The good news is that you won’t have to dodge all of those party favorite treats that never serve to make you or your tummy feel very good (cupcakes, whipped cream, fried foods, the works).

This year, make a crowd-pleasing dinner to for heart health from pharmacologist, Dr. Lou Ignarro!

Dr. Ignarro was awarded the 1998 Nobel Prize in medicine for his discovery of Nitric Oxide (NO) in the human body, and many of its health-protective roles. His goal is to use these discoveries to help eliminate cardiovascular disease. After spending more than 40 years doing basic research, he decided he wanted to bring my message to the world. Although trained as a pharmacologist, he wants each and every person to begin on a natural path to good health.

Try his recipe below!
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Kale Walnut Pesto Pasta with Salmon

The American Heart Association recommends eating fatty fish like salmon twice per week for the Omega-3 benefits. I enjoy pairing my salmon with whole wheat pasta tossed with a delicious kale walnut pesto sauce and spinach. This is a healthy, satisfying lunch or dinner that also works great as a post-workout meal.

Start to finish: 25 minutes (with pesto already made)

Servings: 4

1 tablespoon olive oil
One 16-ounce package whole wheat or gluten-free spaghetti
4 ounces Heart-Healthy Kale Walnut Pesto<link: Heart-Healthy Kale Walnut Pesto>
2 cups fresh spinach leaves
Four 4-ounce salmon filets
Half a lemon (optional, to squeeze over salmon when finished cooking)
Sea salt and black pepper to taste

For the instructions on how to make this dish come to life, visit Dr. Ignarro’s site.

Photo credit: Krisztina Papp from Pexels

Uplift Food Breakfast Recipe: Gut Healthy Prebiotic Fiber Pancakes!

Photo Credit: Uplift Food
Ingredients:
1 medium banana
1 full egg + 1 egg white
1 tbsp prebiotic Uplift Food – Daily Uplifter
1/4 tsp baking powder
1/4 tsp cinnamon (optional)
Directions:
Blend all ingredients until a smooth mixture is created.Heat a nonstick pan and Spoon mixture onto the pan as per your desired pancake size and let cook until you start to see bubbles coming through the top of the pancake (approximately 30-45 seconds dependent on pancake size).Flip and cook for an additional 20-30 seconds, or until your desired consistency.Place prebiotic fiber pancakes on a serving plate. Top with your favorite gut healthy breakfast toppings such as natural nut butter, hemp seeds, sliced fruit, fresh berries, or whatever you prefer.

Meal Delivery with Territory Foods Plus: A Recipe for Summer Salad & Salmon Cakes!

Photo Credit: Nicole Dunn
Territory Foods may be one of the new kids on the block in meal delivery, but they just might be the mightiest. They make eating clean easy, no matter what dietary restrictions (or lack thereof), you follow. Oh, except: No dairy. No gluten. No refined sugars. Ever (because come on – by now you know that’s not great for you….right?).

But how do they do it? Their formula is quite simple: 

Creative local chefs + Smart nutritionist input = tasty, clean eats. 

Yup, they partner with local chefs and nutritionists to bring you flavors and meals that will never bore you. And in fact, they have partnered with Chef Tony Campos from Elite Eats to bring you this amazing Salmon Cake meal (see recipe below)! Look out for Chef Tony on Extra TV in mid Julywhere 10 lucky winners will win a weeks’ worth of meals! 

Look, you’re busy. You’ve got work, kids, spouses/partners, pets, social life. Make your life easier, and try out Territory Foods today.

For more information, visit https://www.territoryfoods.com/

Now, about that recipe…
Chef Tony Campos’ Salmon Cakes
Makes 12 Cakes

1 piece of Salmon (cooked medium and cooled and flaked)
1/2 cup fine dice red onion
1/2 cup fine dice celery
1/2 cup fine dice red bell pepper
2 tsp coconut aminos
4 tsp dijon mustard 
1 tsp Franks Hot Sauce (Original)
2 each whole eggs

1. Place all ingredients in a bowl and toss together until mixed. 

2. Make into desired sized cakes and place on a parchment paper lined dish.

3. Heat up olive oil in a frying pan and brown each side of the cakes, turning gently. Drain on paper towels and serve with fennel apple salad (recipe follows).

Fennel Apple

1 Fennel Bulb, sliced
1 Green Apple, sliced

Shave and let soak in acidulated water (2 parts water, 1 part lemon juice).

Sweet Potato Bacon Salad: A Terry Wahls, MD Approved Recipe!

PREPARATION: 15 MINUTES
COOK TIME: 15 MINUTES
SERVINGS 4 TO 6
by Heather Christo
I love potato salad, but I hate mayonnaise—even before I found out I wasallergic to it—so I’ve always gravitated toward German-style potato saladwith a mustardy dressing. This one gets gorgeous color and crunch from sweet potatoes, celery, and a bit of bacon. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato
salad.

Kosher salt
3 large sweet potatoes, peeled and cut into chunks
MUSTARD VINAIGRETTE
1 red Fresno chile, seeded and minced
2 tablespoons whole-grain mustard
2 garlic cloves, minced
1⁄4 cup rice vinegar
1⁄4 cup olive oil
Kosher salt
4 uncured bacon slices, cooked until crisp and crumbled
1 cup thinly sliced celery hearts
1 cup thinly sliced green onions

Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
To make the mustard vinaigrette: In a small bowl, whisk together the chile, mustard, garlic, vinegar, and olive oil. Season with salt.In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

SWEET POTATOES 
are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

 The Accidental Paleo: Easy Vegetarian Recipes for a Paleo Lifestyle!

Consider featuring pastry chef turned healthy chef Lauren Lobley and her new cookbook, “The Accidental Paleo” in your outlet.  Lauren’s got a great concept that you don’t want to miss.  What if you want to go Paleo but you don’t eat meat?  What if you want to go Paleo but you are a vegetarian?  Lauren’s got you covered!

Vegetarian. Vegan. Paleo. Can you be all three?

Lauren Lobley, former pastry chef turned healthy chef, thinks yes. 


Don’t miss her debut cookbook, The Accidental Paleo: Easy Vegetarian Recipes for a Paleo Lifestyle! 

So, you want to change your diet for insert-reason-here. You’re vegetarian friend got great results from cutting out meat, and your vegan friend’s skin has never looked better. But your paleo friend is now lean and looking like a super athlete, and you’re left thinking: I want all of that! How is one to choose? What if you like the concept of eating like our ancestors but don’t really have a taste for meat most of the time? What if you don’t want to go completely vegetarian, but you like the idea of eating fewer animal products?

THE ACCIDENTAL PALEO (FEBRUARY 2, 2017, Primal Blueprint Publishing) is spearheading a new movement in the world of food. The foodie landscape in one where dietary groups have a cult-like following and affinity for their particular eating principles. But like life, diet isn’t always that cut and dry. We go through phases where sometimes, we crave meat and lots of it. Sometimes, we can’t stomach it. Sometimes, we just want to eat plants and lots of them.

How is one to choose? What if you like the concept of eating like our ancestors but don’t really have a taste for meat most of the time? What if you don’t want to go completely vegetarian, but you like the idea of eating fewer animal products?  Read how Lauren “accidentally,” wrote a cookbook to satisfy all those inbetweeners…

THE ACCIDENTAL PALEO

Making her debut on the cookbook scene, Lauren Lobley, former pastry chef and head baker to Food Network star, Duff Goldman, gave up her pastries for healthy food almost ten years ago. For the first 25 years of her life, she was a carnivore. But things changed, and at times she has been a vegan, vegetarian, lacto-ovo, pescatarian, paleo, and/or some combination of all of them. After years of testing, she has found her sweet spot:  Vegetarian Paleo.

 

FACTS:

  • Eating for health and longevity: there were almost 8 million vegetarians in the US in 2008, with another almost 23 million Americans following a vegetarian “inclined” diet.” And according to an article in Shape Magazine last year, if anyone was going to try a new diet, it was going to be the Paleo one.
  • But for those who are skating the line between paleo and vegetarian – and even vegan – there is good news:  You can have it all. And here’s a bonus: most experts agree that the single best thing you can do to ensure you live a longer, healthier life is to eat a more plant-based diet. We already spend about $300 billion a year on pharmaceutical drugs to treat diseases that are mostly preventable through diet. Something has to give.

“You have a responsibility to try and be as healthy as possible. I decided to pick the diet (a plant-based diet) that I thought would maximize my chances of long-term survival. You have to make a conscious decision to change for your own well-being, and that of your family and your country.” – President Bill Clinton

In THE ACCIDENTAL PALEO, Lauren has compiled her favorite vegetarian paleo recipes into one user-friendly, something-for-everyone cookbook. Lauren takes a carnivore’s approach to plant-based eating. By being mindful of textures, layers of flavor, colors, and nutrition in every concoction, the recipes in this book are designed to satisfy every palate, whether they prefer their meals with or without meat.

The desserts are refined sugar free (and in most cases, naturally sweetened, like the almond butter banana cheesecake), the appetizers trick the palate with their clever use of nuts and plant-based milk to feign a creamy texture (like the warm spinach and artichoke dip – to die for), and the main meals carefully build upon an array of vegetables and sauces to leave everyone full and satiated (like the butternut squash lasagna).

THE ACCIDENTAL PALEO is culinary fun for the whole family, and a sure fire way to ensure the health and longevity of you and your loved ones. A feast for the eyes and the taste buds, get ready to fall in love with plant-based eating like you never imagined you would. And rejoice in the fabulous fact that when it comes to being vegetarian or paleo, you don’t to choose. You can have it both ways.

Featured Recipes:
Breakfast: Paleo Banana Walnut Blueberry Pancakes
Appetizers and Snacks: Grapefruit Strawberry Mango Guacamole
Dinner: Walnut Shiitake Mushroom Tacos
Spreads: Beet Sunflower Seed Pesto
Dessert: Salted Dark Chocolate Goji Berry Almond Bark


To request a PDF or a hard copy to feature or to have Lauren on your show, please call our office!

For more information about Lauren Lobley, visit www.delectableyou.com.


Lauren Lobley Bio:

Lauren Lobley is a Canadian born and raised former pastry chef turned healthy chef. Together with her husband, Ted, and 22-month-old daughter, Madison Grace, they run and operate a yoga studio in Malibu, California, where Lauren provides the freshly baked vegan gluten-free granola, and Ted teaches the best class on this side of Malibu.

After culinary school, she joined the ranks and worked her way up as head baker to celebrity chef and Food Network star, Duff Goldman, churning out thousands of cakes a week at his West Hollywood location. Realizing how terrible she felt by consuming so much gluten, dairy, and sugar, Lauren began recipe testing with one goal in mind: to make healthy food taste good. She blogged about her experience on her website, Delectable You, and began featuring her recipes both on that site and on her increasingly popular YouTube channel.

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