This is Dr. Taz…
Many of you have heard me talk about this amazing, smart, forward thinking woman. She is a MD that got frustrated with old school medical thinking which skews towards — “you’re sick, let’s prescribe something that will cover up your symptoms.” She wanted to dig deeper. She wanted to know WHY patients are having those symptoms and help solve that problem. She tests for things that many traditional doctors don’t look for like mineral deficiencies, hormonal imbalances, thyroid irregularities, adrenal issues, allergies and so much more.
I went to see her two years ago and left her office almost in tears (of joy). I knew something wasn’t right, but had multiple doctors tell me that I am just “a tired mom” and that I “needed more rest”. She was a Godsend. Anyway, after regular appearances on Dr. Oz (here is a clip from her most recent episode), and others such as CNN & The Today Show, she has built quite a reputation for herself. I am honored and excited to say that I have recently joined her team to help others get well through nutrition.
Starting in May (Thursdays at 7:00) I will be hosting weekly nutritional seminars at her office in Brookhaven. I’m really excited and think everyone could benefit from these sessions. Sick or well, we can always feel better! More details to come soon!
Seriously, how cute are they!?
Oh, and I do have a recipe that I made this weekend that I thought I would share. To be honest, the kids ate it, but didn’t love it. But Scott and I really liked!! I’m excited to have a great lunch (or breakfast) ready for me for the week.
By the way, real men (or boys) do wear aprons…
- 2 lb chicken breast, cut into cubes
- 2 12 oz. bags fresh butternut squash (from Trader Joe's) or sweet potatoes (2 medium sized ones chopped)
- 1 onion, chopped (or TJ's pre-cut onion/garlic/shallot mixture)
- 3-4 cloves garlic, minced (omit this if using the above TJ mixture)
- 3-4 handfuls of chopped kale
- 2 cups chicken broth
- 1-2 tsp curry
- 2 tsp corriander
- 1 tbsp celtic salt
- 2 tbsp coconut oil
- 1 can coconut milk (I used light)
- 1-2 tsp chili powder
- dash of pepper
- Cut chicken into bite sized chunks.
- Heat pan on high, add coconut oil and cook for about 3-4 minutes until chicken is brown and put chicken in a bowl.
- In same pan, add more coconut oil and sautee onion and garlic (I used Trader Joe's pre-cut onion, garlic, shallot mixture).
- After it's lightly brown, add the spices, butternut squash (or sweet potatoes), broth and coconut milk.
- Let it come to a boil and then turn down to simmer, add kale, and let cook for about 15-20 minutes.
- Once the squash or potatoes are soft, your meal should be done! Enjoy!