January 5th is DAY 5 of Physicians Committee for Responsible Medicine (PCRM)’s 21-Day Kickstart on LunchBreakLIVE featuring Dr. Angie Sadeghi, MD- Gastroenterology, a board-certified gastroenterologist, nutrition expert, and fitness competitor, our guest chef today. Lisa Karlan, PCRM Food for Life Instructor/JaneUnChained Contributor is the host for this episode. Today we are making Oatmeal with Blueberries and Bananas, Quinoa and Red Bean Salad, and Pita Pizza! Follow along by downloading the FREE app to your iPhone or Android (search “21 Day Vegan Kickstart”) from the app store for recipes, tips & nutrition videos.
Improve your health the scientifically proven whole-foods, plant-based way! Join us each day through January 21 as Lisa and/or Tracy Childs host some of the most interesting people in the plant-based/vegan movement at 12:30pm PST / 3:30pm EST. Also, please RSVP to our FB EVENT for video posts and comments on the recipes and the program!
“Dr. Angie’s personal journey fueled her desire to help patients. Five years ago, she switched to a plant-based lifestyle and adopted regular fitness into her life. She had previously suffered from health problems such as severe eczema, elevated cholesterol, fatigue, and was overweight. She started eating a whole-food, plant-based diet and transformed her health and body amazingly. This allowed her to completely restore her health and even compete and place in a fitness competition. “It was crazy to look at myself in the mirror and look like a fitness model, rather than a typical overweight physician. For this reason, I decided to share my success method with my patients.” Now, her mission is to “bring healing and improve the quality of life for those individuals looking to stay fit and healthy, through the use of nutrition, fitness, and bio-identical hormone therapy.”
Dr. Angie Sadeghi readily admits she does not have time to cook extravagant meals, but she avoids eating junk foods on the run. She explains how she wants all of the health benefits without sacrificing any of the flavors. That’s why she is making this scrumptious colorful salad today. She stresses the importance of eating a rainbow of colors in your food to get the maximum amount of nutrition. This salad is loaded with antioxidants, beta carotene, lycopene, protein, and fiber. Dr. Angie stresses avoiding eating oil and processed foods. She points out that we should make sure to get lots of fiber from our food to keep our bowels moving efficiently. She says, “We shouldn’t eat anything that doesn’t have fiber.” This is why she recommends eating oatmeal with blueberries and bananas for breakfast, which she eats almost every day! She also prepares a pita pizza that will make sure you aren’t left hungry. Dr. Angie’s son, who’s been vegan since the age of 4 on his own, shows us that kids like it too when he hops in for the taste test! She points out that we should avoid olive oil, but to eat whole olives because they are packed with omega 3 fatty acids that help your digestive tract. If you prefer avocados, she also loves to eat them for the same health benefit! If you have a sweet tooth you can skip the ice cream and eat berries and nondairy yogurt! Dr. Angie says that people should incorporate ground flaxseeds into their meals every day. We don’t know about you, but we’re going to take the advice from this incredible doctor and get on the path to great health with these PCRM-approved meals on the 21-Day Kickstart today!
Lisa Karlan reports for JaneUnChained News Network.
Photos provided by Lisa Karlan.
Quinoa and Red Bean Salad
- 3/4 cup salsa verde
- 2 tsp apple cider vinegar
- 1 small tomato diced
- 1 yellow squash diced
- 4 green onions sliced
- 2 cups Napa cabbage sliced
- 1/2 cup corn
- 1/2 cup cooked quinoa
- 1/2 cup red beans rinsed
- 1 tsp fresh oregano leaves chopped
- Combine the salsa verde with the apple cider vinegar. Toss all the salad ingredients together.
- 1/4 c red pepper hummus
- 1 whole-wheat pita
- 1/4 tsp cracked black pepper )
- baked toppings: thyme green olives, roasted garlic, sun-dried tomatoes, roasted red peppers, cipollini
- onions to taste
- fresh toppings: sliced basil Roma tomatoes, Peppadew peppers, arugula (to taste)
- Spread the hummus over the pita, except for the edge. Sprinkle with cracked black pepper. Add the
- baked toppings (these toppings are not baked before they go on the pizza; the name just refers to
- toppings that get baked on top of the pizza). As a variation, add pizza sauce instead of hummus.
- Bake the pita pizza at 350 oF for 7 to 8 minutes. Then spread any of the fresh toppings on the pizza
- after it comes out of the oven.