CARDIOLOGY, PRIMARY CARE AND NUTRITION

All posts by Dr. Dulaney

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Easter Sunday Feast

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Holiday time results in much stress about food.  Especially if you are trying to change your diet or eating things that are not traditional for your family.  Some panic if there is not a turkey or ham involved.  We have found it is the side dishes that we enjoy most. This year we plant to […]
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Reverse peripheral vascular disease with diet, not risky intervention

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Peripheral vascular disease is defined as a narrowing of the arteries feeding the extremities and organs  oxygenated blood.  Symptoms include cramping like pain in the hips and lower legs with ambulation.  The pain typically goes away with brief periods of rest.  As the condition worsen with less walking or occurs even at rest.  Blockages in the […]
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Change needed for the whole family

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Today at the county pool I noticed a family that was suffering the side effects of the traditional American diet.  There were many 48oz fountain drinks on the table with sugary treats and chips.  The entire family was significantly overweight.  The children were not even playing in the water. It was commendable to spend the […]
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Go to meal: Pizza Friday

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TGIF and it is time to unwind.  We make pizza Friday part of that often.   In the morning I make my crust so it is ready when I get home at night.  We use tomato paste or pizza sauce for the base.  I steam fresh garlic, spinach and mushrooms for toppings as well as […]
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It is what’s for dinner

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Eating vegan does not mean you have to have a cookbook dinner every night.  It is often as simple as your regular meat meals just without the meat. Beans are a great source of protein and complement many menus. Tonight a simple but nutritious meal.  A tossed salad with red onions, cucumbers, peppers,  and tomatoes dressed […]
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Mushroom soup

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This was placed on the frequent flier list Ingredients: mushrooms;I used shiitake and baby portabella, carrots, onions, garlic,spinach, adzuki beans, pasta, miso paste, soy sauce, vegetable broth In sauce pan sauté onions, garlic and carrots for 2-3 minutes. Add cup water and simmer for a few minutes. Add the mushrooms, 2 tablespoons soy sauce, 1 […]
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Lime Sherbert

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All you need is a simple electric ice cream maker,  4 limes, sugar and almond milk I blend in a bowl 4 freshly juiced limes, 3 cups of almond milk, a teaspoon of vanilla extract and 1/2 cup of sugar. Pour in the ice cream maker and flip the switch.  20 min you get a […]
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Leftover soup

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There are three people currently at my nightly dinner table and I am the biggest eater by far.  So, frequently there are leftovers.  Soup is a great way to make a quick nutrious meal out of leftovers.  We had cabbage, corn, and carrots leftover from dinner the night before. Chop the cabbage and place everything […]
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Wild rice with peach chutney and vegetables

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Ingredients: wild rice can of peaches red pepper apple cider vinegar one onion 2 yellow squash snow peas Brussels sprouts salt paper brown sugar olive oil Directions: Cook one cup rice/2 cups water over low heat until tender-about 30 minutes In a medium skillet saute 1/2 chopped medium onion, a chopped medium red or green […]
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Shepherds Pie with a twist

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Ingredients: Boca tofu crumbles-one package carrots peas mushrooms onion vegetable broth garlic salt pepper tomato paste potatoes Directions: Boil potatoes and mash- this can be done traditionally with almond milk and simply mash the cooked potatoes In a skillet place the tofu crumbles, two diced carrots, a half bag frozen peas and a 1/2 cup […]
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