Health Blog: Recent Posts


Low-Carb Lifestyle Slowing You Down?

August 29, 2010 – 9:41 am Dr. Natasha Turner Featured Recipes Comments (0)

Carbohydrate restriction is a proven way to stimulate weight loss; removing foods like bread, pasta, cereals, rice, muffins and other grain products from your diet for a period of time assists with “retraining” and improving your body’s response to insulin, the ultimate key to any effective weight loss plan.

Keeping insulin levels low is the rationale behind low-carb diets and the reason I recommend the Glyci-Med way of eating in my book, The Hormone Diet. But the low-carb lifestyle can have drawbacks. Some people feel a slight decrease in energy or in mood when they limit carbs, and because these foods are a source of fiber, removing them often causes a nasty case of constipation!

Why is constipation so bad?

If things are not “moving along” properly at least once (optimally, 2-3 times) per day it is tough to feel healthy, let alone slim. Obvious negative issues associated with constipation include feeling bloated, pain in the abdomen, occasional cramping and abdominal distention.

Not only is constipation unpleasant, it is not without repercussions on other aspects of your health. Simply stated, the longer waste remains in your large intestine, the longer undesirable byproducts of digestion and elimination will be permitted to reabsorb into your system. This can result in headaches, fatigue, increased menstrual pain and cramping, acne and other signs of toxicity. Chronic constipation can increase the risk of certain types of cancers; breast and colon cancer rates have been found to be higher in women with a history of chronic constipation. I encourage you to do something today if this is a pattern of constipation in your past or if you experience an acute response to reducing grains in your diet. To find out what you can do, click here.

Managing Menopause and Weight Gain

August 29, 2010 – 9:40 am Dr. Natasha Turner Uncategorized Comments (0)

The changes in a woman’s body between the ages of 35 and 55 could be referred to as the “midlife expansion”. It is a time when weight gain occurs more easily, fat accumulates around the waist and stomach rather than on the hips or thighs and maintaining weight or body shape becomes extra difficult. This change in body shape occurs primarily because of the alternations in hormone balance in addition to the normal effects of aging. There is a natural tendency to lose muscle every year after the age of 30 without a focused effort to maintain it. But, weight gain does not have to be inevitable! For tips to help you avoid the midlife expansion, click here.

Frozen Meals Cooking Instructions

August 23, 2010 – 11:08 pm Dr. Natasha Turner Hormone Diet Foods Comments (0)

Thaw frozen entrée in fridge overnight for best results. If you did not have opportunity to thaw overnight, and are pressed for time:

  1. cook frozen dinner in microwave
  2. if you prefer to do less food cooking in a microwave, defrost frozen entrée in microwave, then bake in oven;
  3. defrost frozen dinner in oven by cooking on 300F for 20-30 minutes (or time appropriate for your oven) with tin foil loosely placed on top, then cook in oven as per thawed instructions below

Containers are high quality aluminum. They are coated on the exterior to ensure safe use in microwaves AND ovens. Containers are certified to NOT leach chemicals into food.

Recycle for the Environment: The containers and lids are recyclable. Feel free to re-use, or please return them to Clear Medicine, or have them available for pick-up when your next home delivery is made J

Always remove plastic lid before placing in oven/microwave.

Oven/Toast-R-Oven

From Frozen: 45 – 60 minutes at 350F
Thawed: 35 – 40 minutes at 350F

Microwave

From Frozen: 8 – 10 minutes on high heat
Thawed: 4-5 minutes on high heat

Omelettes/Frittatas

Cook in microwave only.
From Frozen 5 – 8 minutes on High
Thawed: 4 – 5 minutes on High

Downloadable Cooking Instructions

The Hormone Diet Foods

August 23, 2010 – 11:06 pm Dr. Natasha Turner Hormone Diet Foods Comments (0)

Now you can get the Glyci-Med balanced meals made famous by The Hormone Diet. Great for busy moms, executives, students and people on the go! Indulge in mouth-watering recipes. Choose from a variety of dishes to tantalize your tastebuds all the while balancing your blood sugars, satisfying your appetite, improving your digestion, and getting you on the path to hormonal balance. Dishes include:

  • Goat Cheese & Spinach Frittata
    • Ingredients: Egg Whites, Egg Yolk, Green Peas, Goat Cheese, Spinach, Onions, Extra Virgin Olive Oil, Salt, Pepper
  • Texas Chilli (Chicken)
    • Ingredients: Kidney Beans, Extra-Lean Ground Chicken, Tomato Paste, Tomatoes, White Mushrooms, Onion, Garlic , Chili Powder, Salt, Black Pepper, Cayenne, Cooking Spray
  • Sweet Potatoe Shepherd’s Pie (Chicken)
    • Ingredients: Sweet Potato, 99% Lean Ground Chicken, Baby Peas, Unsalted Butter, Salt, Pepper, White Onion, Broccoli, Rice Flour, Reduced Sodium Chicken Broth, Thyme, Tomato Paste, Cooking Spray
  • Jamaican Chicken Curry in a Hurry
    • Ingredients: Chicken, Virgin Olive Oil, Garlic, Onion, Curry Powder, Ginger Root, Jalapeno Pepper, Brown Basmati Rice, Red Pepper, Cashews, Salt & Pepper.
  • Vegetarian Chilli (Tofu)
    • Ingredients: Kidney Beans, Tomatoes, Green Pepper, Mushrooms, Firm Tofu, Nutmeg, Chili powder, Molasses, Crushed Chili, Garlic, Oregano, Apple Cider Vinegar, Extra-virgin Olive Oil
  • Sweet Garlic Chicken Stirfry
    • Ingredients: Red Lentils, Lima Beans, Potato, Tomatoes, Vegetable Stock, Zucchini, Virgin Olive Oil, Onion, Garlic, Curry Powder, Sage, Tomato Paste, Sea Salt, Basmati Rice
  • Kamut Pasta with Organic Tomato Sauce and Turkey Marinara Sauce
    • Ingredients: Kamut Pasta, Ground Turkey Breast, Extra-virgin Olive Oil, Onion, Tomato Sauce, Garlic, Broccoli, Dried Oregano, Dried Parsley
  • Curried Garbanzo, Organic (Tofu)
    • Ingredients: Chick Peas, Tofu, Carrot, Garlic, Onion, Carrot, Green Pepper, Chili Pepper, Cumin, Oregano, Sea Salt, Tumeric, Tomato Paste, Olive Oil
  • Black Beans Quicksand & Shrimp, Organic
    • Ingredients: Black Beans, Shrimp, Olive Oil, Onion, Garlic, Cumin Seed, Cayenne Pepper, Apple Cider Vinegar, Sea Salt
  • Split Pea Dal Soup
  • Sweet Potato Squash + Ginger Soup
    • Ingredients: Sweet Potato, Butternut Squash, Carrots, Ginger Root, Curry Powder, Vegetable Stock, Pear, Apple, Onion, Extra-virgin Olive Oil, Apple Juice, Sea Salt, Black Pepper, Pressed Cottage Cheese
  • Lovely Lentil soup
    • Ingredients: Red Lentils, Vegetable Stock, Sweet Potato, Extra-virgin Olive Oil, Onion, Garlic, Ginger Root, Curry Powder, Cinnamon, Tomato Paste, Sea Salt

Price per item: $6 soup, $8 single dish, and $11.25 for organic dishes.

To place your order please download our order form here.

Dishes are delivered directly to Clear Medicine and ready for pickup within 2 business days (for all in stock items). Please contact us at 416.579.9105 or email trose@clearmedicine.com with any inquiries.



Lovely Lentil Soup (Serves 4)

August 23, 2010 – 11:01 pm Dr. Natasha Turner Featured Recipes Comments (0)

2 tablespoons extra-virgin olive oil
1 sweet potato, peeled and diced
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger root, peeled and minced
1 tablespoon curry powder
1 teaspoon cinnamon
1 teaspoon sea salt
1 cup dry red lentils
4 cups vegetable stock
2 tablespoons tomato paste

Heat the olive oil in a large saucepan over medium heat. Add the sweet potato, onion, garlic and ginger and cook until vegetables are softened. Stir in the curry powder, cinnamon and sea salt and cook for a few more minutes. Add the lentils, vegetable stock and tomato paste and mix well. Bring to a gentle boil, reduce heat and then simmer covered for 30 minutes or until lentils are cooked. Remove from the heat and serve.

Nutrition Information (per serving):
Calories 325 | Carbohydrates 44.5 g | Protein 16 g | Fat 9 g | Fibre 7.5 g

Curried Tuna-Salba Salad

August 23, 2010 – 11:00 pm Dr. Natasha Turner Featured Recipes Comments (0)

1 can (4 ounces) light tuna, in water (about ½ cup drained)
1 tablespoon low-fat mayonnaise (canola oil based)
¼ teaspoon curry powder
½ tomato, chopped
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup peeled and chopped cucumber
¼ cup chopped onion
1 dill pickle, chopped
1–2 tablespoons balsamic and olive oil dressing
1 tablespoon Salba

Place the tuna in a small bowl and flake it with a fork. Add the mayonnaise and curry powder to the tuna, combine them well, and then set aside. In a medium-sized bowl, combine the tomatoes, cucumber, green and red peppers, onion and pickle. Toss with the balsamic vinegar and olive oil dressing. Serve on a plate with a scoop of the tuna mixture on top, sprinkle with the Salba and enjoy!

Nutrition Information:
Calories 336 | Carbohydrates 29 g | Protein 29 g | Fat 11.5g | Fibre 8 g

Super Salmon Salad

August 23, 2010 – 10:59 pm Dr. Natasha Turner Featured Recipes Comments (0)

4–6 spears of asparagus, steamed and sliced
1 (4-ounce) can wild salmon
¼ cup chopped or sliced tomato
2 tablespoons chopped green onion
1–2 cloves garlic, minced
1 tablespoon tamari soy sauce
1 teaspoon extra-virgin olive oil
3 cups mixed greens

Mix the asparagus and salmon together. Add the tomato, green onion, garlic, tamari and olive oil to the salmon mixture. Chill and serve over mixed greens.

Nutrition Information:
Calories 319 | Carbohydrates 26 g | Protein 29 g | Fat 11 g | Fibre 13 g

Sweet Garlic Chicken Stir-Fry

August 23, 2010 – 10:58 pm Dr. Natasha Turner Featured Recipes Comments (0)

2 teaspoons extra-virgin olive oil
1 small zucchini, sliced
1 cup diced red bell pepper
½ cup diced yellow bell pepper
½–¾ cup fresh pineapple, diced
2–4 cloves garlic, minced
¼–½ cup vegetable stock, if necessary for moisture
4 ounces boneless, skinless chicken breast, sliced
2 cups spinach
¼ cup cooked brown basmati rice

Heat the olive oil over moderate heat in a large skillet or wok. Add the zucchini, red and yellow peppers, pineapple and garlic. Cook until vegetables are tender, adding the vegetable stock if necessary. Stir in the chicken and cook for a few minutes. Add the spinach and cook until it is wilted and the chicken is cooked through. Serve over the rice.

Nutrition Information:
Calories 402 | Carbohydrates 43 g | Protein 29 g | Fat 12.7 g | Fibre 8 g

Zesty Chicken Chop-Chop

August 23, 2010 – 10:57 pm Dr. Natasha Turner Featured Recipes Comments (0)

1½ teaspoons freshly squeezed lime juice
1½ teaspoons apple juice
1½ teaspoons sesame oil
1½ teaspoons tamari soy sauce
2 cups raw spinach
4 ounces grilled boneless, skinless chicken breast, thinly sliced on the diagonal
1 ounce low-fat Swiss cheese, grated
1 medium-sized apple, cored, peeled and sliced

1 tablespoon finely chopped green onion

To make the dressing, combine the lime juice, apple juice, sesame oil and tamari soy sauce in a small bowl and whisk until well blended. Place the spinach leaves on a plate and add the chicken, cheese and apples. Sprinkle green onion overtop, toss with the dressing and serve.

Nutrition Information:
Calories 380 | Carbohydrates 38.6 g | Protein 29.7 g | Fat 12.8 g | Fibre 6 g

Zippy Three-Bean Salad

August 23, 2010 – 10:56 pm Dr. Natasha Turner Featured Recipes Comments (0)

1/3 cup canned kidney beans, drained and rinsed
1/3 cup canned black beans, drained and rinsed
¼ cup canned chickpeas, drained and rinsed
1 small red bell pepper, chopped
2 ounces low-fat cheddar or Colby cheese
Few slices red onion, chopped
1 teaspoon minced garlic
½ teaspoon dried cilantro
Pinch of cayenne pepper, or to taste
Pinch of ground cumin
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar

Combine all the ingredients in a bowl and enjoy. Variation: For a bean dip, purée all the ingredients and enjoy with raw vegetables such as sliced bell peppers and carrot and celery sticks.

Nutrition Information:
Calories 395 | Carbs 45.2 g | Protein 26 g | Fat 12 g | Fibre 9.5 g