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The Doctor's Order

From The Classroom to The Kitchen

in Sandwhiches· Seafood Leave a Comment on November 28, 2014

Smoked Salmon Panini w/Avocado and Mozzarella

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Filed Under: Sandwhiches, Seafood

in Seafood Leave a Comment on September 21, 2014

Summer Shrimp Salad

Summer Shrimp Salad
Summer Shrimp Salad

Ingredients:

1) ½ lb. of fresh shrimp, cleaned and deveined.

2) 1 package spring spinach salad mix

3) 1 cup sliced cherry/grape tomatoes

4) ½ cup blueberries

5) ½ cup strawberries

6) Feta to taste

7) tsp olive oil

8) Low sodium old bay

9) Salt and Pepper

10) Fresh minced garlic

Instructions:

1) Sauté shrimp on medium heat in old bay seasoning, salt, pepper, and garlic until shrimp is cooked thoroughly

2) Cut strawberries and grape tomatoes into halves

3) Combine strawberries, grape tomatoes, and spinach salad mix into a bowl.

4) Add feta

5) Top with Sautéed Shrimp

6) Dress with favorite healthy salad dressing.

Filed Under: Seafood

in Seafood Leave a Comment on April 5, 2014

Baked Cod over Roasted Vegetables with Cilantro

 

 

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What you need:

1.  Pack of Fresh Cod or Frozen

2. Pack of grape tomatoes

3. 3 Medium Yellow Potatoes

4. 1/2 can of black beans

4. 1/2 a yellow onion

5. 1 lemon

6. A couple leaves of cilantro

7. A couple cloves of garlic

8. Some salt and Pepper

9. Olive oil

 

Procedure:

1. Preheat the oven to 400 degrees

2. Slice the potatoes and grape tomatoes length wise and arrange them on top of each other. Dice up the onion and chop the garlic. Finally add some lemon slices, 1/2 can of black beans, cilantro leaves, drizzle with olive oil, mix all those vegetables together and add some salt and pepper to taste.

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3. Bake all those vegetables together for 30-40 mins at 400.

4. 1/2 way through the baking add the cod and bake for 15-20 mins until its a little brown and done on the inside.  You can either put it together or separate. Either way, it will come out amazing

Salted Cod with veggies

 

Filed Under: Seafood

in Seafood 1 Comment on February 24, 2014

Sautéed Shrimp with Avocado Pesto and Cilantro Quinoa

Growth Hormone is one of the main anabolic hormones responsible for muscle growth and development. But research shows that our levels of HGH decrease as we age, making it harder and harder to gain muscle as we get older. However, L-arginine has been proven to help increase basal levels of HGH. Many bodybuilders take advantage of this relationship by taking arginine supplements before bed. But there is no need for expensive supplements as arginine can be found in lots of foods. Shrimp are jam packed full or arginine and make a perfect meal when trying to gain muscle. Additionally, avocado and almonds are perfect protein foods, helping to make this meal an anabolic masterpiece. Enjoy!

Foods High in L-arginine

Link Between HGH and L-arginine

Ingredients

Sauteed shrimp: 1/2 lb of shrimp, Garlic to taste, 2 tbsp of lemon juice

Avocado pesto: 1 cup basil, 1 avocado, 1 tbsp lemon juice, 1 tbsp garlic, 1/2 cup extra virgin olive oil, 1/4 cup raw almonds

Cilantro quinoa: 1 cup quinoa, finely grated cilantro, 1 tbsp butter, 1 tsp of lemon juice.

Directions

1) Sautee the shrimp with the garlic and 2 tbsp of lemon juice. Should take around 6 mins and shrimp should be pink

2) Combine all avocado pesto ingredients in a food processor and blend for 4 mins.

3) Add cooked quinoa to a bowl of cilantro, melted butter, and lemon juice.

4) Serve the shrimp on top of the pesto and quinoa

Enjoy!

 

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Filed Under: Seafood

in Seafood Leave a Comment on January 24, 2014

Baked Stuffed Tuna Steaks

Ingredients

  • 2 tuna steaks
  • 4 sprigs of thyme (you can also use rosemary, fennel fronds, tarragon, or chervil)
  • 3-6 thin slices of lemon, halved
  • A drizzle of olive oil
  • 3 cups sea salt or kosher salt (preferably a mix of 2 cups coarse and 1 cup fine)
  • 1 egg white
  • Water

Procedures

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  1. Preheat oven to 400 degrees.  In a bowl, mix together the salts and the egg white with your hand. Add water a bit at a time until the mixture reaches the consistency of wet sand that you might use to build a sand castle
  2.  Pat the salt around each tuna, about 1/4 inch thick, creating a tight seal.

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  1. To stuff each fish, find the thickest part of the fish and make a pocket cavity with half the thyme and lemon.

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Bake for 30 minutes, then allow to rest for 10. The tuna is cooked all the way through even though it is pink int he middle. You don’t want it dry. Serve over some rice and enjoy

#DrsOrder

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Filed Under: Seafood

in Seafood Leave a Comment on January 15, 2014

Under 500 calories Salmon, Brown Rice and Green Beans topped with a Spicy Orange Marmalade

Ingredients:

  • Ingredients:

    • 1 tbsp  ginger
    • 2 tbsp Orange Marmalade
    • 1/2 tsp hot chili sauce aka SIRACHA
    • 1 tsp soy sauce
    • 1 (six-ounce) center-cut salmon fillets
    • salt/ pepper and lime juice to taste
    • 1 tbsp vegetable oil

Quick ratio point: Sweet:Spicy ratio is about 3:2

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Add all the ingredients, except the salmon and oil, into a small bowl, and mix to combine. Season both sides of the salmon with salt.

 

 

 

 

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Cook About 6 minutes each side.  Turn off the heat, transfer the salmon to a plate, and drizzle the sauce over the fish.

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Put the sauce over Brown Rice and Green Beans. Enjoy
 
#DrsOrder

Filed Under: Seafood Tagged With: Orange Marmalade

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WELCOME!

WELCOME!

Welcome to The Doctor's Orders food blog! Bonded by our love of good food, we hope to share with you creative and healthy ways to transform your meals!

Joseph Claiborne III MD
Aubrey J. Grant MD

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