Tag: Doctors Who Cook

Tortellini Pasta Salad

admin

15 June 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Tortellini Pasta Salad. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Tortellini Pasta Salad

Prep Time: 20 minutes
Total Time: 1 hr
Serves: 4

Ingredients:

– 1 package tortellini, cooked per package instructions
– 4 carrots, sliced thin
– 2 cups Edamame
– 1 (6 oz) jar, Roasted Red Peppers
– 12 oz thick cut salami, diced
– 2 tbsp apple cider vinegar
– 3 oz honey goat cheese, crumbled

Instructions:

1) Add all ingredients to a bowl and allow to sit for at least 30 minutes before dividing and serving.

Banana Bread

admin

4 June 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

Banana Bread

This featured recipe is Banana Bread. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Adapted from: Allrecipes
Prep time: 15 minutes
Total time:  75 minutes

INGREDIENTS:

2 ripe bananas
⅓ cup melted butter
⅓ cup brown sugar
⅓ cup white sugar
1 egg
⅓ cup plain greek yogurt
1 tsp vanilla extract
¼ tsp salt
1 tsp baking soda
1 ½ cups all-purpose flour

Instructions:

1) Preheat oven to 350. Spray 9×5 loaf pan with non-stick spray.
2) Peel bananas and place into large bowl. Using fork, smash the banana until mushy.
3) Add melted butter and sugars. Stir until smooth.
4) Add egg, yogurt, vanilla, baking soda and salt. Stir.
5) Add flour ½ cup at a time. Batter should be thick but unable to hold a shape.
6) Bake for 50 – 60 minutes.


Ham & Cheese Pot Pie

admin

24 April 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Ham & Cheese Pot Pie. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Ham & Cheese Pot Pie

Adapted from: Philadelphia on AllRecipes
Prep Time: 15 minutes
Total Time: 50 minutes

Ingredients

1 teaspoon brown sugar
10 ounces ham, sliced and cut into cubes
1 cup cheddar cheese, shredded
2 cups frozen mixed veggies (corn, carrots, green beans)
2 green onions, chopped
1/2 cup chive & onion cream cheese
2 cups veggie broth
1/4 cup milk
1/4 cup all purpose flour
1 batch biscuits
3 tablespoons butter

Instructions

1) Preheat oven to 425
2) Add large saucepan over medium heat, then add ham and brown sugar- stir. Cook until browned.
3) Add the flour and stir with a whisk, then slowly whisk in the broth.
4) Add milk and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears to thin, scoop out ½ cup of the broth and add 1-2 tbsp more flour and whisk back into the pot to thicken. Wait a few minutes, repeat if necessary.
5) While the sauce is thickening, prepare biscuits. Cut out, leave unbacked, and set outside.
6) Microwave cream cheese spread in microwaveable bowl on for 1 minute or until completely melted, stirring every 15 seconds.
7) Once the sauce is thickened, add the frozen vegetables, shredded cheese, and cream cheese and cook for 4-5 more minutes.
8) Divide the mixture evenly between 5-6 lightly greased ramekins or 8×8 baking dish.
9) Top with biscuits and brush the tops of biscuits with melted butter.
10) Set your ramekins or 8×8 dish on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.


Eggs Benedict with Ham

admin

22 April 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Eggs Benedict with Ham. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Eggs Benedict With Ham

Adapted from: Self Proclaimed Foodie
Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 4

Ingredients

– 12 eggs (4 eggs yolk separated, 8 for poaching)
– ¼ tsp dijon mustard
– 1 tbsp lemon juice
– 2 tbsp white vinegar
– ½ cup + ½ tbsp unsalted butter, separated
– Salt and Pepper to taste
– 4 slices thick cut shaved ham
– 4 English Muffins, split
– 3 cups Spinach, stems removed

Instructions

1) Set oven to 200F.
2) Put a large pot with at least 4 inches of water over the stovetop and bring to a rolling boil.
3) In a saute pan over medium-low heat, add and melt smaller portion of butter. Add spinach and stir constantly until slightly wilted, remove the spinach from the pan and set aside.
4) Make hollandaise sauce next by adding the egg yolks, dijon, and lemon juice to the blender. Blend for 5 seconds to combine.
5) Melt the ½ cup of butter over the stove in the saute pan or in a microwave safe dish. While blender is running at low speed, add the hot butter. This will thicken the hollandaise. Do not over blend. Add salt if desired.
6) Add the English Muffins to a baking sheet and place into the oven.
7) Using the same saute pan from the spinach, add the sliced ham and return over medium-high heat until warmed. Set aside.
8) To the boiling water, add the vinegar and cover. Reduce the heat so that the water stays as hot as possible without maintaining a boil.
9) Crack an egg into a coffee cup. Gently pour the egg into the water from the cup, holding as close to the water’s surface as possible.
10) Repeat with as many eggs as you feel comfortable cooking or the pot has room for, making sure the eggs don’t touch. Cover the pot.
11) After at least 30 seconds has passed, release any eggs that may be sticking to the bottom of the pot by gently using a spatula underneath.
12) Eggs are done when you use a slotted spoon to lift the eggs to the water’s surface, and the white appears firm but the yolk is still wobbly.
13) Assembly by adding the bottom slice of the English muffin, top with ham, then the poached egg. Spoon equal portions of hollandaise sauce over each egg. Add pepper to taste. Top with top bun slice.


Huevos Rancheros

admin

12 April 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Care’s blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Huevos Rancheros. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Huevos Rancheros

Adapted from Gina’s Weight Watchers Recipes
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

1 teaspoon vegetable oil
1  yellow onion, minced
4 plum tomato, minced
4 tablespoons green chiles
Oil spray
Salt and pepper to taste
4 eggs
1 cup shredded lettuce
1 tablespoon cumin
1 oz Mexican cheese, shredded
2 teaspoon cilantro, chopped
1 (15 oz) can refried beans
1 (13 oz) package Tostadas
1 tablespoon lime juice
1 avocado, thinly sliced

Instructions

1) Set oven to 400 degrees F
2) Spray baking pan with oil spray. Place tostadas on baking pan,  Drizzle lime juice and add salt to taste. Cook for 2-3 minutes
3)  Add vegetable oil to fry pan, sauté onion.
4) To pan with onion, add tomatoes, green chiles salt, pepper, and cumin
5) Heat refried beans in microwave until warm
6) In a separate pan, cook eggs over easy
7) Top heated tortillas with heated beans, add second tostada, then top in order with cheese, tomato sauce mixture, lettuce, eggs, avocado, and cilantro.

BPC Good Eats: Chicken Stuffed Acorn Squash

admin

23 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Chicken Stuffed Acorn Squash. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Chicken Stuffed Acorn Squash
Adapted from: Eat At Our Table
Prep time: 20 minutes
Total time: 1 hour

Ingredients:
2 small acorn squash (2-3 lbs)
1 tsp olive oil
Salt and pepper to taste
1 (12 oz package) chicken sausage- your choice flavor
1 tbsp olive oil
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tbsp thyme leaves
1 cup cooked quinoa
1 cup grated parmesan (divided)
½ cup panko bread crumbs
1 egg (beaten)
½ tsp salt
¼ tsp pepper

Instructions:
1) Preheat oven to 400F.
2) Cut acorn squash in half, rub with teaspoon of olive oil and season with salt and pepper
3) Place the squash cut side down on a sprayed baking sheet and roast 20 minutes.
4) While squash is roasting, place a saute pan on over medium-high heat, add 1 tsp of olive oil
5) Cut the chicken sausage into bite sized pieces and brown in saute pan
6) Add the fresh herbs and sautee for an additional minute, then remove from heat.
7) In a bowl combine the cooked quinoa, ½ cup parmesan, panko, and salt / pepper.
8) Add the chicken sausage/herb mixture to bowl, and stir together. Add the egg and stir again.
9) Stuff chicken mixture into acorn squash, sprinkle with remaining parmesan.
10) Bake for 20-25 minutes

1 comments

Spinach Tuscan Chicken

BPC Good Eats: Spinach Tuscan Chicken

admin

13 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Spinach Tuscan Chicken. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Spinach Tuscan Chicken
Prep Time: 15 minutes
Total Time: 1 hour
Adapted from: Alvin Zhou at Tasty

Ingredients
4 bone in, skin on chicken thighs
2 teaspoons sea salt
2 teaspoons pepper
1 tablespoon olive oil
5 cloves garlic
1 onion, diced
2 tomatoes, diced
4 cups spinach
2 cups heavy cream
Salt and pepper to taste
1 tablespoon cornstarch
½ cup parmesan cheese, grated
2 tablespoons parsley, chopped

Instructions:
1) In a medium bowl, season the chicken with salt and pepper.
2) Place a skillet over medium-low heat, add the olive oil.
3) Place the chicken thighs skin side down and cook for approximately 12-15 minutes. Move the chicken around to ensure even cooking. Flip the chicken, cooking for another 15 minutes until chicken is cooked through. Remove from pan and cover with foil.
4) To same skillet, add the onion and garlic, stirring until onions are translucent. Stir in tomatoes and spinach until spinach is wilted.
5) Add the heavy cream, salt and pepper. Bring to a boil.
6) Remove 1 cup cream mixture into a small bowl, add the cornstarch and stir until dissolved. Once dissolved, add mixture back into skillet.
7) Add the Parmesan cheese and parsley, stirring until thickened
8) Place the chicken back in the pain, spooning the sauce on top of the chicken.

1 comments

BPC Good Eats: Tomato Basil Parmesan Soup

admin

2 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Tomato Basil Parmesan Soup. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Tomato Basil Parmesan Soup Slow Cooker
Adapted from: 365 days of slow cooking
Prep time: 15 minutes
Total time: 35 minutes + slow cooking time

Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 Tablespoon fresh oregano
¼ cup fresh basil
4 cups chicken broth
½ cup flour
1 cup grated parmesan cheese
½ cup butter
2 cups half and half
1 teaspoon salt
¼ teaspoon black pepper

Instructions:
1) Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to large slow cooker.
2) Cover and cook on low until flavors are blended and vegetables are soft.
3) About 45 minutes before serving, take the vegetables out of slow cooker and add them to a blender until smooth. If you prefer a chunkier texture you can leave it as is or just blend some of it. Return blended veggies to slow cooker.
4) Meanwhile, in a saute pan over low heat melt butter and add flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cup and stir until smooth. Add all back into slow cooker.
5) Stir and add the Parmesan cheese, half and half very slowly, salt and pepper.
6) Cover and cook on low for an additional 30 minutes or until ready to serve.

1 comments

BPC Good Eats: Brussels Sprout and Apple Pizza

admin

19 February 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Brussels Sprout and Apple Pizza. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Brussels Sprout and Apple Pizza
Prep Time: 30 minutes
Total time: 1 hour
Adapted from: Hello Veggie

Ingredients
1 prepared pizza crust
3/4 cup raw walnuts
3 tablespoons shredded parmesan cheese
2 tablespoons olive oil, divided
Salt and pepper to taste
4 ounces Brussels sprouts, trimmed and thinly sliced
1 large apple, cored and thinly sliced
1 tablespoon honey
1 tablespoon roughly chopped fresh thyme
3/4 cup shredded fontina
1 tablespoon balsamic glaze

Instructions
1) Preheat oven to 425F
2) Place walnuts, parmesan cheese, and 1 tablespoon olive oil in a food processor and process until crumbly. Season with salt and pepper.
3) In a large skillet over medium-high heat, add 1 tablespoon oil. Once heated, add the brussels sprouts and apple splices; cooking about 10 minutes- until apples and sprouts being to brown.
4) Add the honey and thyme to the skillet and stir until mixed, then remove the skillet from the heat.
5) Top prepared pizza crust with walnut mixture, then the sauteed Brussels sprouts and apples. Top with shredded fontina cheese.
6) Bake for 10-15 minutes.

1 comments

BPC Good Eats: Spinach and Cheese Ravioli with Meatballs

admin

8 February 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Spinach and Cheese Ravioli with Meatballs. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Creamy Spinach and Cheese Ravioli with Meatballs
Adapted from: Peas And Crayons
Prep Time: 20 minutes
Total Time: 40 minutes

Ingredients
1 lb prepared meatballs
1 (9 oz) package small refrigerated ravioli
2 teaspoons olive oil
1 medium red onion, chopped
4 cloves garlic, chopped
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk with extra to thin sauce as needed
½ cup parmesan cheese, grated
2 tablespoons pesto
Salt and pepper to taste
½ cup mozzarella cheese, grated

Instructions
1) Bring a medium pot of water to a boil.Cook the ravioli according to package directions until al dente. Drain water ravioli, place ravioli in a bowl and set aside.
2) Place a saute pan over medium-high heat, cook the meatballs until tender.
3) While the pasta and meatballs cooks, heat the oil in a large stainless pan/skillet over medium-high heat. Add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic for 2 minutes.
4) Add butter and garlic to the pan. Once butter has melted, add flour and whisk constantly with a metal whisk until the butter and flour are well combined and the mixture darkens in color a bit.
5) Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens. Add parmesan, pesto salt, and pepper.
6) Once your sauce has reached desired thickness, fold in your chopped spinach and cooked ravioli and meatballs.
7) Thin sauce if desired with additional milk and adjust salt and pepper to taste. Remove from heat, top with grated mozzarella and cover with the pot’s lid to melt the cheese.

1 comments