MEAL 16: Cherry-Balsamic Glazed Pork Chops

This meal has the feel of the holidays but is perfect for anytime.

CHERRY-BALSAMIC GLAZED PORK CHOPS

6 (6-OZ) Bone in pork chops
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
1 Tbsp minced garlic
1 (10oz) jar of all-fruit spreadable cherry preserves (such as Polaner)
3 Tbsp balsamic vinegar
1 Tbsp chopped fresh rosemary

——————————-
2 lb broccolini, trimmed
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp crushed red pepper
1/2 freshly shredded parmesan cheese

INSTRUCTIONS

CHERRY-BALSAMIC GLAZED PORK CHOPS
Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 2-3 minutes per side. Remove from skillet. Add garlic to hot drippings; sauté 1 minute. Stir in fruit bread, vinegar, and rosemary and bring to a boil. Cook 6-8 minutes until thickened. Serve sauce over pork.

BROCCOLINI
Preheat oven to 450 degrees. Toss together broccolini, oil, salt, and pepper on a rimmed baking sheet. Bake 5 minutes or until almost tender. Sprinkle with cheese: toss and bake 5 minutes longer or until tender.

NUTRITION AT A GLANCE:

Per Serving: Calories 430, Fat 17g, Protein 32g, Carbs 39g, Fiber 2g, Sodium 590 mg

Meal 15: Bacon Deviled Eggs with Salad Kabobs

Another great springtime (anytime) favorite is Deviled Eggs. Here in the south, it is a staple at potluck meals and picnics. Pair this easy, low carb recipe with salad skewers for a fun, portable lunch great for any occasion!

Eggs are nutrient dense with Vitamin D, Choline and Selenium. One large egg has 70 calories and 6 grams of protein easily integrated into any healthy eating plan. Enjoy!

Bacon and Green Onion Deviled Eggs with Salad Kabobs

Bacon and Green Onion Deviled Eggs

8 Large Eggs
8 Slices of center-cut bacon
1/4 mayonnaise
2 Tbsp finely chopped green onion
1 1/2 Tbsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper

Salad Kabobs

24 slices seedless cucumber
8 leaves romaine lettuce, cut in half lengthwise
16 grape tomatoes
1/4 cup refrigerated yogurt Ranch Dressing

Deviled Eggs: Place eggs in a single layer in a large saucepan. Add water to cover. Bring to a boil. Boil for one minute. Remove from heat, cover and let stand 15 minutes. Drain. Run cold water over eggs. Set aside. Cook bacon in batches, in a large skillet over medium heat until crisp. Crumble. Peel eggs, and cut each egg in half lengthwise. Scoop out yolks into a bowl. Add mayonnaise, green onion, mustard, salt and pepper. Mash to blend and stir in the bacon, saving some for garnish. Fill egg halves with yolk mixture. Chill until ready to serve.

NOTE: Cook eggs up to 3 days in advance, if desired, and store in refrigerator.

Salad Kabobs: Thread cucumbers, lettuce leaves (tightly rolled) and tomatoes alternately onto toothpicks or small cocktail skewers. Serve with dressing for dipping

Makes 4 servings:

NUTRITION AT A GLANCE:

Per Serving: Calories 261.5; Fat 16.4 g,; Protein 18.8 g; Carbohydrates 8.2 g; Sodium 641 mg

Skillet Orange Chicken With Leeks

Why Should You Get Botox or Fillers?

Mirror, Mirror tell me the truth.

Why do I want to look younger? Why do I want to look prettier?
It weighs on you when you look at the mirror and you do not seem to be happy.
How we can help?

The aging process brings with it a number of changes in our skin. Some of these changes include wrinkles, crow’s feet and fine lines. Frown lines are lines that appear in between the eyebrows and clearly visible as deep furrows, that make us look grumpy. The loss of volume in the face makes skin gravitate down, forming nasolabial folds; marionette lines at the corners of the mouth, and sagging jowls.
With spring in the air, we want to look beautiful with the calm expression and mysterious smile of Mona Lisa.

At Carrington Medical Spa we have a few things up our sleeve to help your skin look fresh and beautiful.
Botox injections are a popular treatment modality for treating and managing fine lines and wrinkles. The treatments are relatively simple, with minimal discomfort and are relatively quick. Our patients have had great results and the satisfaction rates are high.

How exactly does Botox remove frown lines? Frown lines are often due to alteration in the muscle tone of the muscles that underlie the skin. When Botox is injected into these muscles the muscle tone is reduced, this causes smoothing out of the frown lines, causing them to literally disappear.
These days, Botox injections to remove frown lines are not only sought after by women but also by men.
Compared to other plastic surgery options, Botox injections are relatively cheap and can achieve the required result without the risks of anesthesia. By removing frown lines, the face appears a lot brighter, skin appears a lot smoother and the individual appears a lot younger.
Dermal fillers such as Restylane or Juvederm help to restore volume and fullness in the face.
Dermal fillers are hyaluronic acid molecules of different sizes, a naturally occurring substance that delivers nutrients to the skin, helping the skin retain moisture and softness and adding volume.
At Carrrington Medical Spa we use:
• Juvederm Voluma XC injectable gel for deep injection in the cheek area to correct age-related volume loss;
• Juvederm Vollure XC injectable gel for the correction of moderate to severe facial wrinkles and folds (such as nasolabial folds)
• Juvederm Volbella XC injectable gel is for injection into the lips for lip augmentation and for correction of perioral lines.

Carrington Medical Spa can help you to feel happy by looking in the mirror admiring the blossoming beautiful you!

Yours in health,
Dr. Liliya

Meal 13: Lemon-Garlic Shrimp & Parmesan Grits

This week on the menu we are bringing to you a Southern favorite with a twist. We all love the classic shrimp & grits; this week we have Lemon-Garlic Shrimp & Parmesan Grits. This is a meal that you and your family will be sure to love.

At Carrington Medical Spa we believe that eating healthy does not mean it does not have to taste good!

Lemon-Garlic Shrimp & Parmesan Grits

Lemon-Garlic Shrimp
¼ cup butter
1 ½ pound peeled and deveined, large raw shrimp
½ teaspoon salt
½ teaspoon pepper
1 tablespoon minced garlic
½ teaspoon crushed red pepper
1-pint grape tomatoes, halved
1-pound asparagus, trimmed and cut into 2-inch pieces
3 tablespoon fresh lemon juice
2 tablespoon chopped fresh parsley

Parmesan Grits
1 ½ cups quick-cooking grits
1 cup freshly shredded Parmesan cheese
½ teaspoon salt
¾ teaspoon pepper

Instructions

Lemon-Garlic Shrimp: Melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add to skillet and cook for 2 minutes or just until pink. Remove shrimp from the skillet. Add garlic and red pepper to the skillet; cook for 30 seconds. Add tomatoes and asparagus; cook for 4 minutes. Add lemon juice, parsley, and shrimp; cook for 1 minute or just until shrimp are firm.
Serve over Parmesan Grits.

Parmesan Grits: Cook grits according to package directions. Stir in cheese, salt, and pepper.

Makes 6 servings

NUTRITION AT A GLANCE:
Per serving: 370 calories, 13 g fat, 7 g saturated fat, 26 g protein, 38 g carbohydrate, 4 g dietary fiber,
845 mg sodium

Meal 12: Ancho Chile-Rubbed Steak with Corn Salsa & Smashed Garlic-and-Herb Potatoes

Today on the menu we have Ancho Chile-Rubbed Steak with Corn Salsa & Smashed Garlic-and-Herb Potatoes! This delicious meal is one that we are sure that your family will enjoy! We have tons of great recipes at Carrington Medical Spa, and we love to share them with our patients. Give us a call today at 205-508-5723 to schedule your weight loss appointment!

Ancho Chile-Rubbed Steak with Corn Salsa & Smashed Garlic-and-Herb Potatoes

Ancho Chile-Rubbed Steak with Corn Salsa

2 (1-lb) flank steaks
1 Tbsp ancho chile powder (such as
McCormick)

1 ½  tsp ground cumin 3⁄4 tsp salt
3⁄4 tsp pepper
3 Tbsp olive oil, divided
1 (16-oz) pkg frozen whole kernel corn, thawed
1 Tbsp minced garlic
1⁄2 cup fresh salsa
1⁄4 cup chopped fresh cilantro

Smashed Garlic-and-Herb Potatoes

2 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
2 Tbsp olive oil
1 green onion, chopped

Instructions 

Ancho Chile-Rubbed Steak with Corn Salsa: Sprinkle steaks with chile powder, cumin, salt, and pepper. Cook steaks, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet 4 to 5 minutes per side or to desired doneness; remove from skillet. Sauté corn and garlic in 1 Tbsp hot oil 4 to 5 minutes or until
browned. Stir in salsa; cook until thoroughly heated. Thinly slice steak against the grain. Serve corn salsa over steak; sprinkle with
cilantro. Note: Serve with lime wedges, if on hand.

Smashed Garlic-and-Herb Potatoes: Preheat oven to 450°F. Prepare potatoes according to package directions, omitting fat and reserving seasoning packets. Place potatoes on a foil-lined baking sheet coated with cooking spray. Gently smash using bottom of a sturdy glass or spatula. Whisk together oil and seasoning packets; drizzle over potatoes. Bake 12 to 15 minutes or until browned and crisp. Sprinkle with green onion

Makes 6 servings

NUTRITION AT A GLANCE:
Per serving: 379 calories, 21 g fat, 3 g saturated fat, 25 g protein, 25 g carbohydrate, 6 g dietary fiber, 475 mg sodium

How Bad is Soda for Your Body

Ask Dr. Liliya

My dear friends and neighbors!

Last week I was asked the question How bad is soda for your body? This has not been my first time being asked this question.  One lady even said that she read somewhere that drinking one soda a day for 6 months increases your liver fat more than 140%. This sounds like overkill. We prefer to use facts, and not to scare people, and the fact is – soda has a lot of sugar and in no way can it be good for your body or your child’s body.

We named sugar “white death”, why is that?

Let’s do a little counting: 1 g of carbohydrate is 4 Cal, 1 g of protein is 4 Cal, 1 g of fat is 9 Cal.

A small can of Pepsi has 33 grams of sugar which equals 6.5 teaspoons of sugar, and that would be 132 Cal.

USDA counts RDA (Recommended Daily Allowance) based on 2,000Cal/day

So, 1 small can of soda will increase your caloric intake: 2,000Cal+ 132 Cal (from soda) = 2,132 Cal;

What about 2 cans? 2,000Cal+132Calx2=2,264 Cal;

But let’s reverse it and say you want a glass of water or club soda instead of a can of soda:

2,000Cal-132Cal=1,868Cal,

2,000 Cal-264Cal=1,736Cal

Does this number look better for you?

 

Can we substitute a can of soda with diet coke?

It is sweetened with what we called with non-nutritive sweeteners (NNS): aspartame, sucralose, saccharin, Stevia, etc. and sugar alcohols: Xylitol, Sorbitol, Erythritol, etc.

 

Do NNS’s cause weight gain?

NO-American Heart Association/ American Diabetes Association.

YES- suggested by a ton of evidence.

This is not a simple topic: in recent years more and more publication, including a famous article in New York Times, and they blamed diet sodas for the increase of obesity and cardio-vascular diseases.

We want to use solid research, but we are lacking it. By far, no research has shown that artificial sweeteners are harmful. Some of them are better than others, but they do not have any calories.

There are different considerations, which include discussions about artificial sweeteners changing your microbiota (known before as intestinal microflora), also some psychological staff about people, who drink diet soda allowed themselves more “bad food” as a reward.

But we have already decided – we are going to stay with known facts and of cause of everything, including drinking diet soda, in moderation.

 

Yours in health,

Dr. Liliya, M.D.

Meal 11: Flank Steak with Scallion Butter & Charred Cauliflower with Parmesan

At Carrington Medical Spa we are advocates of creating a healthy lifestyle through healthy eating habits. If you would like more information on how we can help you please give us a call at (205) 508-5723!

This week on the menu we have Flank Steak with Scallion Butter & Charred Cauliflower with Parmesan. The staff at Carrington Medical Spa hopes that you enjoy this low-carb dinner!

Flank Steak with Scallion Butter

2 ( ¾ pound) flank steaks

¾ tsp salt

¾ tsp pepper

1 Tbsp olive oil

2 Tbsp minced garlic

1 Tbsp red wine vinegar

2 tsp fresh lemon juice

3 Tbsp butter

2 green onions, chopped

 

Charred Cauliflower with Parmesan

2 (12 ounce) pkg cauliflower florets, halved

2 Tbsp olive oil

¾ tsp pepper

½ kosher salt

½ cup freshly shredded Parmesan cheese

Instructions 

Flank Steak with Scallion Butter: Sprinkle steaks with salt and pepper. Cook, in 2 batches, in ½ Tbsp hot oil per batch in a cast-iron or nonstick skillet over medium-high heat, 4 minutes per side or to desired doneness. Remove from skillet. Cook garlic, vinegar, and lemon juice in skillet 2 to 3 minutes or until garlic is tender. Stir in butter and green onions; cook1 to 2 minutes or until butter is melted. Slice steaks across the grain; spoon butter sauce over steaks.

Charred Cauliflower with Parmesan: Preheat oven to 475°F. Toss together cauliflower, oil, pepper, and salt on a large rimmed baking sheet. Bake 12 minutes or until browned. Sprinkle with cheese; toss. Bake 2 minutes longer or until cheese is melted and lightly browned.

 

Makes 6 servings

NUTRITION AT A GLANCE:

Per serving: 333 calories, 20 g fat, 8 g saturated fat, 30 g protein, 7 g carbohydrate, 2 g dietary fiber, 707 mg sodium

ASK THE DOCTOR: ACID VS ALKALI

Apple cider vinegar or alkaline water?
What to pick?
I was giving a talk about weight loss to a group of people and my main idea was – regardless what path you choose to lose weight, it will come to counting calories and being accountable for choices you made.
When I was answering the questions, two of them, one after another were about Apple Cider Vinegar weight loss diet and alkaline weight loss diet.
It was a little ironic: acid vs alkali.
And my answer was: no matter what you choose it is good, because you are contemplating to go on path of taking care of your health; but validity of both these FAD diets are at least questionable in the medical world.
However, eating acid appetizer prior to a meal, especially high glycemic meal, may help to reduce rising sugar level in the blood stream: a grapefruit, or salad with vinegar dressing (not commercial salad dressing which neutralized with sodium bicabonate or a salt solution).
The proposed mechanism for this effect is delayed gastric emptying, which is helpful.
Alkaline water supposedly helps slow the aging process, lose weight, fight cancer and make your bones stronger.
However, no scientific research can support any of this claims.
Out stomach juices are very acid: pH 2 or 3, and it has its purpose of digestion, killing bad germs which can get to the stomach, change iron to more absorbable form and to activate gastrointestinal enzymes;
In Vitro (laboratory studies) water with pH8.8 inactivates pepsin and possibly reduces acid reflux symptoms.
But if you will drink too much it may change your blood pH( your body will put all buffering resources to fight it), then you can have what we call metabolic alkalosis, symptoms of which includes nausea, vomiting, muscle twitching and confusion.
So, what to pick?
And my advice: what suits you more, but do not overdo it.

Yours in health,
Dr. Liliya Slutsker

Meal 10: Spicy Bourbon-Brown-Sugar-Glazed Salmon & Kale, Sweet Potato, and Cranberry Salad

This week on the menu we have Spicy Bourbon-Brown-Sugar-Glazed salmon & Kale, Sweet Potato, and Cranberry Salad. This is a low-calorie meal that you will be sure to love!

Spicy Bourbon-Brown-Sugar-Glazed Salmon & Kale, Sweet Potato, and Cranberry Salad

 

Prep time: 15 min

Cook time: 15 min

 

Ingredients:

Spicy Bourbon-Brown-Sugar-Glazed Salmon

½ cup packed brown sugar

¼ cup bourbon (or use orange juice)

1 tsp Dijon mustard

¼ tsp crushed red pepper

½ cup chopped pecans

1 (2-lb) salmon fillet

½ tsp salt

2 green onions, chopped

Kale, Sweet Potato, and Cranberry Salad

1 (11.75-oz) pkg sweet kale kit (such as Fresh Express)

2 (8-oz) pkg cooked, cubed sweet potatoes (such as Straight From the Root)

 

Instructions:

Spicy Bourbon-Brown-Sugar-Glazed Salmon

Preheat broiler. Cook sugar, bourbon, mustard, and pepper in a small saucepan over medium heat 3 minutes or until sugar is dissolved, stirring often. Spoon ¼ cup sugar mixture into a bowl. Stir buts into remaining sugar mixture in pan and remove from heat. Place fish on a foil-lined baking sheet. Sprinkle with salt. Brush half of reserved sugar mixture in a bowl over fish. Broil 5 minutes; brush remaining portion of reserved sugar mixture over fish. Broil 5 minutes or until fish flakes with a fork. Serve sugar-nut sauce over fish. Sprinkle with green onions.

Kale, Sweet Potato, and Cranberry Salad

Prepare salad kit according to the package directions. Add potatoes; toss.

 

ENJOY!