I’m on a cornmeal kick!

April 24, 2015

I’ve been craving cornmeal lately, so here is my simple idea for breakfast! Place 1/3 cup organic cornmeal in a small pot and add 1 cup pure water. Combine and heat on medium heat until thickened, about 3 – 5 minutes. Serve with ghee or butter and sprinkled with goat feta, with a side of Raw Salsa or avocado. Unrefined organic cornmeal is available in most health food stores. Much healthier than a piece of toast.

Cornmeal is high in magnesium, one of our greatest deficiencies.

Cornmeal with goat feta and Raw Salsa.

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Cornmeal Muffins and Egg Salad for Breakfast! Yum!

April 3, 2015

Do you ever try and invent a new breakfast idea that is soooo nutritious? Well, there are lots of ideas in my healing manual Eat Away Illness, but this one isn’t!

The muffin recipe contains chickpea flour and buckwheat, or brown rice, or any whole grain flour of your choice, upping the quality of protein, as well as all of that whole grain fiber. By blending the veggies together we add even more nutrients! This week for breakfast I made egg salad, warmed up the halved cornmeal muffins, and topped them with the salad. What a great combination. Easy too because you can make the muffins ahead, and the egg salad the night before. Of course if you are a dairy eater, you can do what my neighbour does, add a slice of cheese instead of egg, maybe give it a bit of a broil and voila! Grilled cheese! These protein and fiber packed little morsels would be a great lunch for your child, or yourself. For breakfast, add a half of tomato, or a half of avocado to get a head start on the vegetables for the day. You will be full and not craving all of that sweet stuff at coffee time. The whole nutrients satisfy your needs. Plus, when you use organic cornmeal you are receiving more minerals such as magnesium than from the non-organic cornmeal. Lots of sesame seeds add a whooping serving of calcium! As you can see I sprinkled more on top of the egg salad.

Corn Meal Muffins Gluten-Free(page 314 Eat Away Illness)

1 cup cornmeal (NOT corn grits) organic if possible

1 cup milk of your choice (I use unsweetened Almond Breeze)

½ cup chickpea flour

½ cup buckwheat or brown rice flour

1 tbsp. Guar gum

3 tsp. Baking powder

½ tsp. Unrefined sea salt

2 organic eggs, slightly beaten

½ cup olive oil, unrefined or cold pressed

½ cup chopped onion

½ chopped green or red pepper

½ tsp. Hot pepper flakes or a bit more for a spicy taste

Sesame seeds for topping

1. Preheat oven to 400 F.

2. In a medium bowl, place cornmeal and milk and let sit for 5 minutes.

3. In a separate bowl, combine flours, guar gum, baking powder and salt.

4. Add eggs and olive oil to the cornmeal mixture and sit until combined. The batter may be a bit lumpy, but that’s okay.

5. Combine the cornmeal and egg mixture with the flour mixture.

6. In blender or Magic bullet, blend onions, green pepper, and pepper flakes.

7. Add vegetable mixture to the batter and combine.

8. Fill oiled muffin cups and sprinkle with sesame seeds.

9. Bake for 20 minutes or until done when a toothpick inserted in muffin comes out clean.

10. Cook in pan 5 minutes, then remove to a rack to finish cooling.

11. Makes 12 muffins.

Enjoy!

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Christopher Lake Women’s Health Retreat

March 24, 2015

Come and join us in Christopher Lake for another Women’s Health Retreat! This community is inviting drop-in participants for the Lunch and Learn segments as well as the full two day program. For a full schedule and fees scroll down to the blog entry of February 4, 2015. To register or for more information call 306-244-8890. Accommodation is available in Christopher Lake at the Gallery Arts Motel, call 306-982-4404 and get the retreat rate of $109 for a Queen and Twin bedroom.

Women’s Health/Quilt Retreat Two Days of Fun!

Five Hours of presentations on Healing

Three Super Nutritious Meals

Four Super Nutritious Snacks

Create Time: Quilt/Craft

April 15, 2015 – 9:45 a.m. – 9:00 p.m.

April 16, 2015 – 9:00 a.m. – 5:00 p.m.

Come and be motivated and educated to begin the path to an energized, healthy life!

Topics include: – Digestion,

Hormone Balance,

The Thyroid Connection,

Eat Yourself Thin,

Planning and Prepping your Kitchen Farmacy,

Tips and Tricks for Natural Healing,

Healthy Baking and Gluten vs Gluten-Free.

Bison Meat Balls with Healthy Gravy, Lemony Kale Salad, Beet and Feta Salad, and Potato Pizza.

One of the meals we enjoyed at our February retreat.

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Sweet Potato Loaf

March 24, 2015

This yummy sweet potato loaf is full of nutrients! No guilty feelings for eating 2 slices! 2 cups of mashed organic sweet potatoes deliver a whopping load of vitamin A, as well as a good source of calcium and potassium. Sweet potatoes contain 2.5 grams of fiber in 100 grams, as well as the fiber in whole organic apple juice sweetened cranberries and whole grain spelt flour. I use my own dried organic orange zest for a chemical free flavouring, and organic eggs for a hint of protein. Substitute this for toast and jam anytime!

Enjoy!

Stay tuned for my next Women’s Health Retreat!

Sweet Potato Loaf 1

SWEET POTATO LOAF

2 large eggs

1/3 cup melted honey

1/3 cup olive oil

2 cups cooked, mashed sweet potatoes

1 tsp. pure vanilla extract

½ tsp. organic dried orange zest

1 ½ cups spelt flour (for gluten-free substitute 1 ½ cups buckwheat flour and 1 tbsp. guar gum)

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice or mace

1 tsp. baking soda

1 cup organic apple juice sweetened dried cranberries

1. Oil a standard bread pan and set aside.

2. Set the oven rack in the middle and preheat oven to 325 F.

3. In a medium bowl, whish the eggs, honey, oil, sweet potatoes and vanilla until well combined.

4. In a large bowl, mix the flour, spices, dried orange zest, and baking soda.

5. Make a well in the center of the mixture and add the sweet potato mixture.

6. Mix until just moistened. Do not over mix or beat batter until smooth.

7. Lightly stir in the cranberries.

8. Transfer the batter to the prepared pan.

9. Bake 60 minutes or until a knife inserted into the center comes out clean.

10. Remove from oven and cool 10 minutes on a rack then invert on rack to allow to slip out of pan.

This loaf freezes well. Seal tightly to store.

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Last call – Women’s Health Retreat

February 23, 2015

Still space to take in two days of eating and learning about healing your body from the inside out!

See Feb. 4th blog post at www.eatawayillness.com for schedule, fees, etc.

Remember, many of you can get reimbursed with my Social Work registration.

Experience this Lemon Curd, a healthy alternative to jam.

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Easy to Make Organic Marmalade!

February 11, 2015

Do you love marmalade? I am not a person who eats jam, but about once a month I love good old peanut butter and marmalade on toast. I avoid it when I am eating out mainly because of the pesticides in the orange rind, but also the sugar. I’ve made this comfort food healthier by buying Ezekiel Bread (all sprouted) and organic peanut butter, and now I am buying organic oranges and dehydrating my own marmalade without the use of white sugar. You can purchase organic marmalades if you can find them, but they do contain sugar. This recipe I found on the internet uses agave, and I used Raw Blue Agave. I have a Excalibur dehydrator so that is what I used, although you could probably dry it in your oven overnight on low. It is very easy, and so good. I also like to serve marmalade on chiffon or angel food cake with whipped cream. Decadent!

Enlist the help of a friend to grate the orange rind while you make the juice and prepare the orange sections. What fun!

Organic Orange Marmalade

Ingredients:

7 organic oranges, well scrubbed or whatever number is needed to make

1 cup grated orange rind or zest. A zester makes the product too small so use a grater.

1 cup organic orange juice

1 cup organic orange sections

1 cup Raw Blue Agave

Few saffron leaves

Makes 2 jars, 1 cup each.

1. Grate orange rind to make one cup.

2. Squeeze orange halves to make 1 cup of juice. This will take about ½ of the oranges.

3. Section the remaining oranges and remove the white layer of skin as best you can. Make 1 cup.

4. Combine all ingredients in a bowl.

5. Choose a stainless or glass pan, and line with parchment paper to cover the bottom and up the sides.

6. Place mixture on top of parchment paper.

7. Cover mixture with another layer of parchment paper so it lies flat on top of the mixture.

8. Dehydrate at 135 degrees for 16 to 17 hours.

9. Spoon thickened mixture into glass jars and refrigerate until cool, then cover with tight fitting lid.

Wow, this is so good you’ll be making cakes just to use the marmalade!

Paulette Millis

Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com


Women’s Health Retreat Feb. 26, 27, 2015

February 4, 2015

Women’s Health/Quilt Retreat

Two Days of Fun!

Five Hours of Presentations on Healing

Three Super Nutritious Meals

Four Super Nutritious Snacks

Free Time: Quilt/Craft

February 26 – 9:45 a.m. – 9:00 p.m.

February 27 – 9:00 a.m. – 5:00 p.m.

Come and be motivated and educated to begin the path to an energized, healthy life!

Topics include: Digestion, Hormone Balance, The Thyroid Connection, Eat Yourself Thin, Planning and Prepping your Kitchen Farmacy, Tips and Tricks for Natural Healing, Healthy Baking and Gluten vs Gluten-Free.

Call 306-244-8890 for more information.

Author of Best Sellers Eat Away Illness and Cook Your Way to Health!

Paulette Millis, Registered Holistic Nutritionist, Registered Social Worker

www.healingwithnutrition.ca

Schedule:

Day 1:

9:45 a.m.: Register/ set up.

10:00 – 10:30:

Beverage/ Snacks/ Presentation: Digestion discussion & exercises; Your Liver or Your Life.

10:30 – 12:30:

Quilt/ Crafts

12:30 – 1:30:

Lunch /Presentation:

Tips and Tricks for Natural Healing

1:30 – 3:30: Quilt/Crafts

3:30 – 4:00:

Beverage /Snack/Presentation: Hormone Balance Part 1 – the Thyroid Connection.

4:00 – 5:45: Show and Tell

Quilt/Crafts

5:45 – 6:45:

Dinner /Presentation:

Hormone Balance part 2.

6:45 – 9:00: Quilt/Crafts

Day 2:

9:00 – 10:00: Quilt/Crafts

10:00 – 10:30:

Beverage/Snack/Presentation:

Healthy Baking and Gluten vs. Gluten-Free; Sources and Resources.

10:30 – 12:30: Quilt/Crafts

12:30 – 1:30:

Lunch /Presentation:

Eat Yourself Thin. (health and natural weight loss)

1:30 – 3:30: Quilt/Crafts

3:30 – 4:00:

Beverage /Snack/Presentation: Planning, Stocking, and Prepping in your Kitchen Farmacy.

4:00 – 5:00: Quilt/Crafts,

5:00 – 5:30. Pack it in.

Come experience the pleasure of dining on the most nutritious

healing meals and snacks made from scratch with whole foods

2 day retreat: $250

Includes super nutritious meals and snacks,

5 hours of presentations on healing, and quilting and/or craft time.

Limited number of participants. Call 306-244-8890

or email

eatingforhealth@sasktel.net

to register.

Cheque or email money transfer.

Box 25118 River Heights RPO

Saskatoon, Sask. S7K 8B7.

Paulette Millis

Author, Speaker & Registered Holistic Nutritionist
www.EatAwayIllness.com


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