About cnp4you@gmail.com

Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+

Garlic and Bean Dip

Posted on April 15, 2015 by cnp4you@gmail.com

Quick and healthy snacks are always a hit in our household. So I was recently testing out some options for making fun, hummus-like dips with other types of beans, and have been enjoying this garlic-yyyy dip with fresh veggies and grain-free crackers. This is SUPER EASY and quick to make, and can be quickly adapted to your own likings. If you don’t like a strong garlic taste, you can omit the garlic clove and opt for garlic powder or leave the garlic out and have a simple bean dip.

Garlic and Bean Dip

Ingredients:

1 can white beans (cannellini beans), drained and rinsed (prefer Eden brand beans)

1/4 – 1/3 cup organic olive oil

2 Tbsp lemon juice

1/2 – 1 clove garlic

1-2 tsp dried parsley

Sea Salt to taste

Directions: Add all of the ingredients to a high power food processor or blender (such as the Vitamix) and puree until desired consistency. Will last in refrigerator for several days and makes a delicious quick snack with fresh raw veggies or grain-free crackers. Can also be added to a meat dish or on top of a salad for a unique twist! Some add-in’s to this recipe can be: olives, roasted red pepper, roasted garlic, sundried tomatoes, or spinach.

This pairs great with our Rosemary Cracker Recipe. We also enjoy the Go Raw crackers, it’s one of my son’s favorites, and they are delicious dipped in this bean dip.

New Non-Toxic alternatives for personal care products

Posted on March 18, 2015 by cnp4you@gmail.com

We have been on a mission the past 10 years to not only remove toxins from our daily food intake, but to also remove these chemicals from our everyday products that we surround ourselves and our family with. When you really start to pay attention to the day to day products you are using or being exposed to, you will be blown away by the amount of chemicals in your path. When unstudied chemicals are used in cosmetics, bath and shower products, cleaning products, and personal hygiene items, the stakes are risky and high… and you are the one that ultimately pays the price. Many companies use ingredients that are linked to cancer, developmental problems, fertility issues, skin irritation, endocrine dysfunction, allergies, and inflammation. Many of these chemical ingredients actually penetrate the skin. Remember, your skin is your largest living organ. My rule of thumb is always this… IF YOU WOULDN’T SPRAY IT IN YOUR MOUTH OR CONSUME IT, THEN YOU SHOULDN’T PUT IT ON YOUR SKIN! People also ingest these chemicals when used on lips and hands, and inhale sprays and powders as well.

The personal care product industry is HIGHLY unregulated. Some of the toxic ingredients you will find are: Parabens, Synthetic colors, Fragrance, Phthalates, Triclosan, Sodium Lauryl Sulfate, Formaldehyde, Toluene, and Propylene Glycol. You MUST read the labels, do your research, and source out the cleanest products available. You can actually make many of your own personal care products with basic core ingredients that you probably already have around your house along with a few essential oils. There are also many clean companies I have discovered that are on the same mission as me! One of my favorites is Ava Anderson Non-Toxic products. I discovered these products when I was pregnant with my son, and have been using many of their baby products, the skin-care line (which smells and feels incredible), their lipstick and lipgloss, and their sunscreen and household cleaning products. I feel confident when using these products around my children and pets, knowing they are not getting exposed to harmful chemicals. I was pleased to find out one of my clients fell in love with these products too, and she even left her “Corporate America” job to pursue a “non-toxic” career with Ava Anderson. Here’s her website so you can read more about these healthy products and find the alternatives you are looking for to clean up your personal care routine. www.avaandersonnontoxic.com/elizbethblonde

Here’s to Clean, NON-TOXIC Beauty!

Crockpot Chicken Taco Soup

Posted on January 15, 2015 by cnp4you@gmail.com

This is a new crowd favorite! We had a house full of family and friends over on New Year’s Day to watch the Football games for the College Football Playoff Series. We were cheering on our Crimson Tide football team, and while the outcome of the Bama game was a sure disappointment, at least this new soup recipe was a WIN! I chopped everything very quickly that morning, then placed everything in the crockpot and didn’t think about it till 8 hours later when it was ready to serve. The house smelled amazing too!

Ingredients

1 tbls of unrefined coconut oil

2 lbs organic boneless skinless chicken breasts

15 oz can organic diced tomatoes (or fresh diced tomatoes)

2-3 cloves of fresh minced garlic

1 large, or 2 small organic bell peppers, chopped/diced

1 medium yellow onion, chopped/diced

2 cups organic free range chicken broth

1 tbls chili powder

1 tsp oregano

3/4 tsp paprika

1 tbls cumin

Sea salt and pepper to taste

Optional- for a spicier soup you can add a diced jalepeno or a few tbls of hot sauce. A few other add in options are sliced organic mushrooms or organic black beans.

Directions:

1) Place the tablespoon of coconut oil in the bottom of your crock pot or slow cooker.

2) Chop/dice all the vegetables.

3) Place the chicken breast in the crock pot, and then add in the onion, bell pepper, garlic (and any add on’s such as jalepeno or mushrooms) on top of the chicken.

4) Pour the chicken broth in to cover the chicken, followed by the diced tomatoes.

5) Add in the seasonings: chili powder, oregano, paprika, cumin, sea salt, pepper.

6) Cover the crock pot/slow cooker and set on the low heat option for approximately 6-8 hours.

7) As you are serving the soup, you can pull apart or shred the chicken into the serving bowls.

Toppings: A few options for adding to the top of your soup are organic sour cream, organic plain yogurt, shredded organic raw cheddar or jack cheese, and/or sliced avocado.

Serves approximately 6 people

Baked Ziti with Lentil Pasta

Posted on December 11, 2014 by cnp4you@gmail.com

Ingredients:

2 boxes of the Tolerant Brand Red Lentil Penne Pasta

Tomato Sauce approx 6 cups (can make your own or buy organic ready made sauce in Jar)

2 lbs fresh Mozzarella (1 lb cut into cubes and other 1 lb thinly sliced)

15 oz container of Ricotta Cheese (prefer natural by nature grass-fed brand)

1 1/2 cups freshly grated raw Parmesan Romano Cheese

2 cloves of garlic freshly minced

1 1/2 tsp dried parsley

freshly ground pepper and sea salt to taste

Directions: Preheat oven to 350 degrees F.

Bring a large pot of water to a boil, add a little sea salt, and boil the lentil pasta until al dente (approx 8-10 minutes). Drain pasta.

Meanwhile, in a large bowl mix the ricotta cheese with the fresh minced garlic and the 1 lb of cubed mozzarella cheese. Season with salt, pepper, and parsley.

Toss the cooked pasta with the cheese mixture, tomato sauce, and half of the parmesan cheese. Then transfer the mixture into a well greased (use coconut oil to grease dish) large baking dish. Sprinkle with the remaining parmesan cheese and top with the other half of the sliced mozzarella cheese. Sprinkle with sea salt and pepper to taste.

Bake until lightly browned and hot, approximately 20-30 minutes.

Serve immediately, approximately 8-12 servings.

Paleo Cupcake Recipe

Posted on November 17, 2014 by cnp4you@gmail.com

Are you in need of a healthy cupcake recipe for an upcoming event or your little peanut’s birthday party? Look no further, not only are these cupcakes gluten and grain free, but they are actually delicious! I used this recipe from the amazing Elana’s Pantry website for my children’s birthday parties this year. Even guest that do not eat the way we do loved the cupcakes, so much so that they were all gone! There were no leftovers, but that’s always a good sign. It’s also a great way to introduce people to real food and healthy eating.

Here’s the fantastic recipe for Vanilla Cupcakes from Elana’s Pantry:

1 cup coconut flour
1 teaspoon sea salt
1/2 teaspoon baking soda
12 organic free range eggs
1 cup grape seed oil
1 cup raw honey
2 tablespoons vanilla extract (gluten free)

In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, honey and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour batter into cupcake lined muffin pan
Bake at 350° for 15-20 minutes (make sure bottoms do not get too dark)
Cool completely
Top with Icing of choice.

~Makes 24 cupcakes

My favorite, easy, simple, and healthy icing recipe involves only 3 ingredients! Yes, you heard me right, only three ingredients, and can be whipped up in no time.

Chocolate Icing Recipe:

1/3 cup Coconut Oil

1 cup Enjoy Life Dairy Free Mini Chocolate Chips

1 1/2 TBLS Vanilla Extract (gluten free)

Mix the chocolate chips and coconut oil in a saucepan over low heat, it will start to melt quickly. Keep stirring to avoid burning. Once melted add in vanilla extract and stir. Then take off of burner. Transfer to a glass bowl and place in refrigerator for 20-30 minutes to harden. Once hardened, use hand mixer to whip until desired consistency is achieved. Then use spatula or butter knife to spread on cupcakes. Makes enough icing for approximately 2 dozen cupcakes.

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