Family Dinner Night – March 10th, 2009
Dr. Nick Araza and Dr. Ryan Hewitt
What is thirteen and a half feet tall, weighs 370 pounds, can deadlift 600 pounds and makes some unbelievable healthy food? The answer’s a couple of my co-workers – Dr. Nick Araza and Dr. Ryan Hewitt. How about a few other attributes? Haven’t taken a pill- not so much as an aspirin in fifteen years. And delivering countless chiropractic adjustments all over the continent, from Winnipeg to Guatemala. These are just a couple of the wellness warriors on our team.
How about you? Are your co-workers helping you or hindering you in your quest to get healthy?
I spend as much time as possible with people who are positive influences. Need help getting fit, losing weight, and getting your health back? Then choose your friends wisely. And learn as much as you can from role models like these guys. Take advantage of every opportunity with our team when you are in the office. Our doctors have spent years researching and implementing the keys to a wellness lifestyle. They will help you do the same.
What does our day look like?
Arrive at the office at 6:30 a.m. and take care of patients until 12:30. A quick lunch, then meetings and office training until four. Wrap up the day and be at the gym at five. An hour of workouts at North Shore CrossFit, then on Tuesday night we throw a bit of a dinner party and have some friends from our office team to join us for some healthy fuel.
It turned out that Dr. Ryan had already made the Apricot Turkey Tenderloins recipe I had chosen from our office collection only one week earlier. So I put him in charge and let these two chiropractic warriors go to work. The three of us have had endless hours of conversations about all things related to the wellness lifestyle. We like Michael Pollan’s book, In Defense of Food. It keeps a complicated topic simple to master- “Eat food, mostly plants, not too much.”
Here’s the menu we used after a full day. One of my favorite sayings is “Many hands make light work.”
Baked Apricot Garlic Turkey Tenderloins
Courtesy of www.DrFuhrman.com
Ingredients:
4 apples, quartered
2 oranges, quartered
1 onion, peeled and quartered
2 tablespoons fresh thyme
20 fresh sage leaves
2 whole turkey tenderloins or 6 turkey scallops, sliced very thin
1/2 cup apricot spreadable 100% fruit
2 teaspoons Bragg Liquid Aminos
3 teaspoons Spike seasoning (no salt) or other no salt seasoning
6 cloves garlic, pressed
Instructions:
Preheat oven to 375 degrees. Cut apples in quarters and slice core out, leaving flat. In baking pan, arrange apples, oranges, and onion close together. Lay herbs on top of fruit. Place tenderloins on top of fruit, onion, and herb mixture. If using turkey scallops, fan out three scallops on top of each other and place over apple, orange, onion and herb mixture, and do the same for the remaining three. Mix apricot spread, liquid aminos, Spike and garlic. Generously spread turkey with sauce. Cover loosely with foil and bake for 30-35 minutes until turkey juices run clear when pricked in center with a fork.
Channa Saag (Spicy Chickpeas)
Courtesy of Thad Roe, via www.DrFuhrman.com
Ingredients:
1 onion (small or medium), thinly sliced
1 garlic clove, crushed
2 tomatoes (small or medium), chopped
2 green chilies, minced
1 teaspoon tamarind (salt free)
1 tablespoon cumin powder
1 tablespoon coriander powder
12 ounces spinach, chopped (frozen or fresh)
13.5- ounces can chickpeas, drained & rinsed
1/4 teaspoon cayenne pepper
Instructions:
Pour about 1 inch of water in a saucepan. Add the onion and garlic. Bring water to boil and cook until onions are soft. Drain water. Add the tomatoes, green chilies, tamarind, cumin, coriander, and spinach. Cook for 5 minutes. After the spinach is cooked, stir in the chickpeas and cayenne pepper and cook for at least another 2 minutes. Serves 2-4.
