The Doctor's Order

From The Classroom to The Kitchen

in Side Dish· Snacks

Black Strawberry Lemonade

 

 

Are you feeling a bit hungover, or maybe you ate too much this weekend. Here is the cure for your woes….BLACK STRAWBERRY LEMONADE.

The blackness comes from activated charcoal, which is an all natural supplement  that has been used in medicine for centuries. Its job is to bind harmful toxins and substances in your stomach and keep them from being absorbed into your body (YAASSSSSSS COME THROUGH DETOX).

These toxic chemicals could accumulate overtime in your small and large intestines or be absorbed into your body and place you at risk for future chronic diseases such as hypertension, diabetes or even cancer. Click the links below to learn more about 2 harmful chemicals that activated charcoal could protect your body against.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4050989/

https://www.ncbi.nlm.nih.gov/pubmed/29959733

 

BLACK STRAWBERRY LEMONADE
Yields 64
Strawberries, lemons and their juice contain lots of Vitamin C and antioxidants that help prevents certain toxins from damaging your cells. Drink this black strawberry lemonade in the morning before meals, at lunch and dinner with your meals and even after your work out for best results to detox and prevent those harmful chemicals. Its sweet like Grandmas Lemonade because of sugar substitute and strawberries. Side effects include increased energy in about 5 minutes.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 Activated Charcoal Pills
  2. 3 Lemons
  3. 10 Strawberries
  4. 1 Liter pitcher
  5. 4 cups of Water
  6. ½ tablespoon of Lemon Juice
  7. 1 Juicer
  8. ½ teaspoon liquid Stevia
Instructions
  1. Cut the Lemons in halves and Juice them. Place the rinds to the side for later. Pour the Lemon juice (with out without the pulp) into the 1 liter pitcher.
  2. Cut the strawberries and mash into a juice with a fork or you can use a food processor. Pour the strawberries mix into the pitcher with the lemons.
  3. Take the 3 activated charcoal pills, open them up and mix into the strawberry lemon mix.
  4. Add 4 cups of water and ½ a tablespoon of lemon juice with ½ a teaspoon of stevia.
  5. MIX all the ingredients together and sweet to taste. Place the lemon rinds into the mix and chill for an hour.
The Doctor's Order http://www.thedoctorsorder.com/

From Dr. Claiborne

 

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in Seafood

Blackened Lime Salmon with Avocado Salsa

Hey Family, 

Check out this quick and easy week-day recipe for blackened salmon. The contrast between the heat of the blackened salmon and the cool avocado salsa makes this a perfect summer meal. Plate with a side of cauliflower rice for a healthy and nutritious meal! 

Blackened Lime Salmon with Avocado Salsa
Serves 4
Quick and Easy Blackened Salmon Recipe Topped with cool Avocado Salsa
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
FOR THE BLACKENED SALMON
  1. 1 tablespoon Olive oil
  2. 4 (6 ounce) pieces salmon
  3. 4 teaspoons Old Bay cajun seasoning
FOR THE AVOCADO SALSA
  1. 2 avocado, diced
  2. 1/4 cup red onion, diced
  3. 1 jalapeno, finely diced
  4. 1 tablespoon cilantro, chopped
  5. 1 tablespoon lime juice
  6. salt to taste
Instructions
  1. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
FOR THE AVOCADO SALSA
  1. Mix everything and enjoy on the salmon!
Notes
  1. Nutrition Facts: Calories 445, Fat 31.3g (Saturated 5.8g, Trans 0), Cholesterol 75mg, Sodium 72mg, Carbs 9.8g (Fiber 7.1g, Sugars 1.0g), Protein 35.1g
The Doctor's Order http://www.thedoctorsorder.com/

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in Lean Meats· meal prep· The Doctors Orders

Doctor’s Orders Ribs

Recipe Card

Doctors Orders Baby Backs
These ribs are sweet, tangy and hot enough just in time for the summer
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Cook Time
5 hr
Cook Time
5 hr
Ingredients
  1. 2 Racks of Baby Back Ribs
  2. 1 Package of Hickory Rib Rub
  3. 2 Tablespoons of Honey Dijon Mustard
  4. A grill
  5. A meat thermometer
  6. tongs
  7. rib rack (optional)
Instructions
  1. Preheat grill to 225 degrees
  2. 1. RINSE ribs in cold water to remove any film that may have been present in packaging
  3. 2. SKIM & TRIM: Remove the tough layer of skin on the underneath the ribs. You can find this layer of skin on the bone side of the ribs. remove with a butter knife. TRIM the excess fat off the sides a
  4. 3. Combine 2 tablespoons of DRY RIB RUB on each side with 1 tablespoon of honey dijon mustard and coat each side
  5. 4. Let marinate for 1 hour and place on grill for 4-5 hours. place over indirect heat and smoke until internal temperature is 225 deress
  6. 5. ENJOY!!!
The Doctor's Order http://www.thedoctorsorder.com/

I’m just gonna leave this recipe right here. Everything in moderation though. Pork is high in fat. Keep your portions and share the love.

in Uncategorized

Blackened Shrimp and Grits ~ Father’s Day Special

 

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Blackened Shrimp and Grits ~ Father’s Day Special
 
Author: Dr. Aubrey J. Grant
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
  • 3 ½ cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Grits
  • Salt & Pepper (to taste)
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Hot Sauce
  • ½ cup Parmesan Cheese (Sharp Cheddar works too)
  • 1 ½ lbs. Raw Shrimp (peeled, deveined, tails off)
  • Old Bay Seasoning
  • Chili powder
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 small Onion or 1-2 large Shallots
  • 2 cloves Garlic
  • ½ cup Dry White Wine
  • Juice of ½ a Lemon
  • ¼ Cup Chopped Parsley
  • 1 package of bacon
Instructions
  1. First start by placing the bacon flat on a sheet and baking on 375 degrees for approx 20-25 mins. Once bacon is done, take out of oven and set aside
  2. n a medium sized pot, bring 3 cups chicken broth and 1 cup heavy cream to a boil.
  3. Once bubbling, add the grits, salt and pepper, garlic powder, hot sauce, and cheese.
  4. Stir to combine ingredients, cover and reduce heat to low.
  5. Cook for 5 minutes and remove from heat. Set aside.
  6. Coat shrimp with chili powder and Old Bay seasoning. Use enough spice per your desired taste.
  7. chop your onion (or shallots), 2 cloves of garlic, and a good handful of parsley.
  8. Reserve onion, garlic and parsley separately on your cutting board.
  9. Next preheat a seasoned cast iron skillet to medium high.
  10. Once it is hot, cook the prepared shrimp for approximately 2 minutes on each side.
  11. Remove cooked shrimp and set aside
  12. Then add 2-3 tablespoons of olive oil to the skillet and add the onion or shallots.
  13. Allow to cook until softened, about 5 minutes, and then add the garlic and cook for about a min. Next pour in a ½ cup white wine and scrape up all the brown bits and seasonings from the bottom Then pour in a ½ cup chicken broth. Bring everything to a simmer and then turn off the heat.
  14. Add ¾ of the parsley, lemon juice, a splash of cream, salt and pepper to taste and stir to combine.
  15. pour grits into a deep serving dish, then pour the gravy on top of the grits, and stack the shrimp on top. Sprinkle the reserved parsley and cut up bacon bits over everything to garnish.
 

in Sandwhiches· Uncategorized

Guilt Free Grilling: Portobello Mushroom & Swiss Cheese Sliders

 

Summer is here and I have a heightened awareness of BBQ. I love the smokey, hickory and different flavors that come out over grill. Its wonderful.

The summer is a great time one of the few times when most African Americans are on one accord for the pursuit of celebration with families & friends. Seriously, The Diaspora has a historical, emotional, and spiritual connection and special aura around the grill. Especially men, WE LOVE THE GRILL IN THE SUMMER. In fact, a friend once told me that she was dating a man and when she found out he really could not grill and well they are not dating.

But I digress back to this amazing unspoken communication. Black folks have diverse taste buds and they can be cumbersome.  There are always those couple people that are watching their weight or just don’t like their grilled vegetables touching on the grill.  So with that in mind, I decided to do something for the culture and create these vegetable friendly amazing little sliders. Here is what you need to know about them:

  1. They are only about 100 Calories at best. The multigrain bread gives the most calories at about 60 calories.
  2. The seasonings in the marinade originate from the indigenous cultures of southern Chile and I mixed them with olive oil. Trust the oil allows these mushrooms to be #drippinwithsauce
  3. The Mushrooms have lots of fat soluble vitamins (A,D) that are wonderful for your skin all over your body.
  4. Swiss Cheese has lots of Calcium and Phosphate which are good for your teeth and bones

No lie, if you make these little sliders, your grill game will go up another level. Most importantly, that auntie, picky vegetarian and those meat eaters will beg for more and real talk its about time we all had some #guiltfreegrilling 

 

Grilled Portobello Mushroom & Swiss Cheese Sliders
 
Recipe Type: Sandwiches
Cuisine: BBQ
Author: Dr. Joe Claiborne
Prep time:
Cook time:
Total time:
Serves: 8
Live Your Best Life without guilt on the grill this summer! These wonderful sliders are packed with all the vitamins, calcium and phosphate that will make your bones strong, teeth whiter and take your BBQ game to the next level and have those carnivores begging for more.
Ingredients
  • 4 Whole Portobello Mushrooms
  • 4 Tablespoons of Olive Oil
  • 1/2 white onion diced
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon of Coriander Seeds
  • 1/2 teaspoon of Siracha
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Pack of Multigrain Rolls
  • 8 slices of Natural Swiss Cheese
  • 1/2 red onion sliced in strips
  • Romaine Lettuce
  • Toothpicks
Instructions
  1. FIRST THINGS FIRST: CLEAN OFF YOUR GRILL WITH A GOOD BRISTLE. GET OFF THOSE BURNT SPECKS. YOU DON’T WANT THE TASTE OF PRIOR FOOD TAKING AWAY FROM THESE. ITS AN L. TRUST!! AFTER THE GRILL IS CLEANED, LET IT DRY AND OIL THE BBQ GRATES WITH OLIVE OIL.
  2. Prepare the mushrooms by deveining them. To do this take a spoon and scoop out the black gills under neath the mushroom. Be careful not to break the mushrooms. Cut the Multigrain rolls in half, cut the red onion and break a part the lettuce and sit to them side.
  3. In a large mixing bowl combine all the ingredients, covering the mushrooms and mix. Put the bowl in refrigerator for at least an hour. DON’T THROAW AWAY MARINADE!!!
  4. Heat the grill to medium low heat. If you are using a gas grill under 300. If charcoal wait till the coals are dark grey/black
  5. Place the mushrooms over indirect heat. Doesn’t matter which side.
  6. Keep the mushrooms moist with the marinade with a brush. Cook 5-8 minutes each side.
  7. After you flip the mushrooms once, toast the multigrain rolls.
  8. Remove the mushrooms and rolls from the grill.With the left over marinade, dip each half of the roll in the marinade just enough covering the inside halves.
  9. Cut the mushrooms in quarters and place on the bread slices. Then break the swiss cheese slices and place on top of the mushrooms.
  10. Finally add the romaine lettuce, red onion and make the sandwich. Place the tooth pick in the middle of the sandwich
 

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in Breakfast· Vegetarian

Berry Acai Bowl

Acai is back wearing the 45! We previously posted about the amazing health benefits that acai provides. Check out the previous post under christmas day acai bowl for a refresher. Try out this recipe for a berry acai bowl for a quick and easy breakfast meal or a light pre-workout meal to keep you fit and trim during the winter months! 

 

Berry Acai Bowl
Serves 4
Berry Acai Bowl
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups frozen strawberries
  2. 2 frozen sliced bananas
  3. 1 packet sambazon acai
  4. 1 cup frozen blueberries
  5. 1 cup unsweetened almond milk (or milk of choice)
  6. 2 tablespoons granola
  7. Honey to taste
Instructions
  1. Add the frozen fruits, acai, almond milk, and honey to a blender.
  2. Blend until creamy and smooth, adding extra almond milk as needed.
  3. Aim for a frozen-yogurt consistency
  4. Spoon the acai mixture into bowls and top with sliced fruit, a drizzle of honey, and granola.
The Doctor's Order http://www.thedoctorsorder.com/

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