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 meal prep· Vegan

Peanut Sesame Zoodles with Crispy Tofu

Pasta is hearty, wonderful, and often gives you that feeling of content. Pasta is also packed with carbohydrates that can increase your blood sugars and pack on some weight. Zucchini noodles, aka Zoodles, are a great alternative that give you the pasta taste without the pasta regret. Check out this quick and easy prescription below for a great meal prep recipe. 

Peanut Sesame Zoodles with Crispy Tofu
Serves 4
Quick and easy vegan zoodles recipe full of flavor and nutrition
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Peanut Sesame Sauce
  1. 1/2 cup peanut butter
  2. 1/3 cup sesame oil
  3. 1/3 cup light low sodium soy sauce
  4. 1/4 cup rice vinegar
  5. 2 tablespoons sugar
  6. 1 clove garlic, minced
  7. 1 knob of fresh ginger, peeled and grated
  8. 12 ounces extra firm tofu
  9. 1 cup corn starch
  10. 2 zucchini
Instructions
  1. Toss the sauce ingredients in the food processor until blended and smooth. Set Aside.
  2. Remove Tofu from package and liquid. Place on paper-towel and place heavy item on top to press excess moisture out of the tofu. This should take 5-10 mins.
  3. Once moisture is removed, cut into bite sized pieces.
  4. Toss Tofu pieces with cornstarch
  5. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown.
  6. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate
  7. gently flip the tofu so all parts are covered
  8. Spiralize your zucchini and toss with about 1/4 cup sauce per serving.
  9. Top with tofu and serve immediately.
The Doctor's Order http://www.thedoctorsorder.com/

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in Sandwhiches

Black Bean Burgers and Plantains

Salty, Frozen Dinners

I am not a fan of frozen dinners. Although as a youth in Detroit and as a college student microwave dinners were the go to for the quick meal, frozen foods are no longer my meal of choice. My disdain is based in the preservatives and salt content. Firstly, the salt content in the average, single frozen dinner is not only more than the daily recommended value but it more than than the yearly recommended value. Our diets are full of salt.  I just don’t see the need to add more. All that extra salt is asking for higher blood pressure, heart disease, and eventual heart attack and stroke. So no shade against those who eat frozen dinners, just they are not for me. I especially do not like frozen bean patties because they smell. 

Black Bean Burgers

Firstly, these bean burgers do not smell.  Secondly, they taste wonderful. Thirdly they have been upgraded. While the beans are the same, the preparation technique is simpler. The previous recipe was just mashed up black beans with a grainy, heterogenous and inconsistent texture.  This time, at the suggestion of my girlfriend, instead of a grossly,  coarse costing of oatmeal over the beans,the oatmeal into a fine powder to act as the binder of the beans mix. Performing this action allowed for better mixing and an even texture. Genius. 

Fresh is Better

The updated burger is still made with fresh black beans, garlic, pepper and no added salt. It is quicker, easy, and more adaptable; storing wonderfully in the freezer for anytime of the year to be doctored up to make a wrap, panini, or any other sandwich or ditch the bread and make a Black Bean Salad. The taste is juicy and full of flavor.These burgers are a nice break away from my carnivorous disposition. wow factor. They are packed with a nutritious punch of protein, antioxidants, micronutrients, low glycemic index and complex carbohydrates leaving me full and satisfied. 

Thanks for trying the food,

#goodfoodisgoodmedicine

Dr. Claiborne

Black Bean Burgers and Fried Plantains
Healthy Black Bean Burgers with Fried Plantains are the perfect meal prep and lunch you need for the wee
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Serving: 12 burgers
  2. Here is what you need below
  3. Hearty whole wheat bread
  4. One 16 oz bag of black beans or 15oz can of refried beans
  5. 1 Green, Orange, Red Pepper
  6. 1 Yellow Onion
  7. 1 Ripe Tomato
  8. Spring Mix salad
  9. about 2 cups old fashioned oats, blended without water
  10. Salt & Pepper
  11. 2 Tablespoons of Garlic
  12. Food Processor or Blender (optional)
  13. 2 Plantains
Instructions
  1. If you are using the bag of beans, you will have to soak them overnight or for at least 2 hours. Drain the water from the beans and wash again.
  2. Place the beans in a medium sauce pan on the stove and add the yellow onion, garlic, salt and pepper over medium heat for about 30 minutes or until the beans are soft. Once finished set aside to cool for about 5 minutes and Mash.
  3. Blend the oats in the processor until smooth, dust like particles. DO NOT ADD WATER.
  4. Form the Black Bean Patty: Take about 3 tablespoons of the black beans and form into a patty 1/2 the size your palm the oatmeal powder. Repeat until you have used all the mix.
  5. Take the formed patties and fry in olive oil them over MEDIUM HEAT for 5-7 minutes each side. If you fry on high heat, they will break apart.
  6. While they are frying, slice a green, yellow or red pepper with a tomato and onion length wise for your toppings and toast your bread.
  7. Once your patties are done, place on a paper towel.
Plantains
  1. Preheat canola oil to medium heat
  2. Peel the Plantain, and discard the rind.
  3. Next, cut horizontal into coin shaped segments.
  4. Finally fry the plantain until light brown in color and flip to other side.
  5. Place on a paper towel to cool.
  6. ENJOY!!!!
The Doctor's Order http://www.thedoctorsorder.com/

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