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Mustard Rosemary Garlic Paste

Posted by on Jan 29, 2014 in Condiments, etc..., Recipes, Seasonings | Comments Off on Mustard Rosemary Garlic Paste

Mustard Rosemary Garlic Paste

lambchops2

2 TBSP coconut oil, melted
2 TBSP Dijon mustard
4 tsps dried rosemary
2 tsps pure salt
2 tsps black pepper

  • Blend in small food processor until thoroughly combined.

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SIDE NOTES:

~  Adapted from The Grassfed Gourmet.  Great on lamb — chops, ribs, or leg.

~  Covers about 8 chops, so scale up or down as needed.

New Offerings / Discounts & Specials

Posted by on Jan 25, 2014 in Uncategorized | Comments Off on New Offerings / Discounts & Specials

Dear Friends,

For those who have set New Year resolutions relating to better self care, I’m excited to be able to offer my services in new ways moving forward — all of which were inspired by client inquiries / requests for more flexibility. While I’m bursting at the seems with nutrition and wellness information that would benefit all, I consider myself a failure if I’m not within reach of the people who need me. I frequently evaluate and revise my service structure to meet the needs of the community, so please continue to share your ideas and suggestions as to how I may be of service.

Additionally, I encourage you to take advantage of the many discounts-specials currently available (click link or scroll down for details).

To view my availability and instantly schedule an appointment, click HERE.

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NEW OFFERING: 30 For $30 on Thursdays — $30

For those who prefer an abbreviated session, I am now offering 30 minute consultations on Thursdays at a reduced rate of $30.

How do these sessions differ from traditional consultations? These shorter meetings will be somewhat limited in scope due to the time constraint. The client is responsible for taking notes during the session as there is no post consultation assessment, evaluation, written summary, nor any follow-up email support after or in-between sessions — all of which are included with my traditional consultations. The 30 minutes of our meeting is the total amount of time allotted to the client. My hope is that I will be able to answer questions, provide clarification in regard to confusing nutrition topics, and offer sound advice to those who need guidance but do not wish to have a complete, individualized assessment. These shorter, 30-minute sessions are conducted via phone and Skype only (office visits are reserved for traditional style meetings).

This service is available to all, without the need for a New Client Consultation.

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NEW OFFERING: Individualized Supplement Assessment — $40

Be informed before purchasing nutritional supplements. Any nutrient or herb can be a stressor to the body if it’s not needed, taken in excess, or of low quality with undesirable additives. Find the exact nutrients and formulas your body is currently in need of, as well as which would cause additional stress to the body. To learn more about Biocommunication, which uses a more sophisticated version of the technology used for lie detector testing — Galvanic Skin Response — click HERE.

This service is available to all, without the need for a New Client Consultation — Office meetings only.

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NEW OFFERING: Complete Stress Assessment — $90/hr

In addition to the individualized supplement assessment mentioned above, you will also receive a complete body assessment measuring organ, tooth, vertebrae, and meridian stress; a complete food stress assessment; and an emotional needs assessment. Depending on the client, detoxification needs may also be assessed. For more information on Biocommunication stress testing, please click the following link: Biocommunication

This service is only available to individuals who have undergone a New Client Consultation — Office meetings only.

This assessment runs anywhere from 30 to 90 minutes depending on client questions and concerns, but most typically lasts 45 – 60 minutes. In many cases, the session is split into two shorter sessions — one to run the tests, and another after both client and practitioner have had sufficient time to thoroughly review the assessment reports (within 1 – 3 days after the initial meeting).

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Here are some ways in which to receive the services you’re in need of for less!

1 — View my Free Introductory Webinar and receive a $10 CREDIT

  • Sign up to view my FREE, 45-minute, introductory webinar and receive a $10 CREDIT toward a new client consultation! Simply send an email inquiry to diane@realfoodtastesgood.com to view the webinar at a time of your choosing in the comfort of your own home.

2 — Refer a friend and receive a $10 CREDIT

  • Each time you refer a friend who undertakes a new client consultation, you’ll receive a $10 credit toward a future consultation or product purchase – your choice!

3 — Reduce your hourly rate by $10 for any and all individualized sessions

  • All those who view my seven part webinar series SAVE $10 PER HOUR, forevermore, on individualized consultations!

4 — Reduce your hourly rate by $10 for any and all individualized sessions

  • Join my email list at realfoodtastesgood.com to keep informed as to when I’ll be out and about in the local community offering my introductory presentation. All who attend receive a $10 CREDIT toward a new client consultation if they schedule an appointment within 2 weeks of the presentation, but the discount increases to an unlimited savings of $10 PER HOUR — forevermore — if they choose to book directly after the presentation! NEXT PRESENTATION: Tuesday, February 11, 2014 — 6:30 PM — Peter’s Cornucopia — 38 New Hartford Shopping Center — New Hartford, NY 13413

5 — Reduce your hourly rate by 5%, 10%, 15% or 20% by purchasing a package of hours

  • Three-hour package = 5% savings
  • Six-hour package = 10% savings
  • Nine-hour package = 15% savings
  • Twelve-hour package = 20% savings

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As always…. My best to you and yours,
Diane

Italian Egg Drop Soup

Posted by on Jan 20, 2014 in Egg based, Entrees, Grains (non breakfast), Greens, Photo Slide Show, Recipes, Rice, Soups, Vegetables | Comments Off on Italian Egg Drop Soup

Italian Egg Drop Soup

ItalianEggdropSoup

1 cup (dry) rice, cooked
8 cups chicken-broth
2 TBSP butter
1 tsp pure salt
freshly ground pepper to taste
5 – 6 oz kale, stems removed, roughly chopped, and washed
4 eggs, lightly beaten w/ salt & pepper
parmesan reggiano to taste

  • Cook rice according to package directions.
  • Heat the broth.
  • Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins).
  • Add cooked rice.
  • Bring soup back up to a boil.
  • Beat eggs and add gradually while stirring with a whisk.
  • Sprinkle freshly grated parmesan cheese over each individual bowl to taste.

Serves 4 – 6 depending on portion size.

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SIDE NOTES:

~  I started making this soup in early September after a conversation I had with friend,Vinnie Amico.  We were talking about Italian wedding soup, and he mentioned he also likes making “Italian egg drop soup”.  At the time, I had never even heard of it.  I don’t know how he makes his, but this is how I have come to make mine.  It’s become one of our favorite dinners.  Thanks for the great idea Vin  =)

~  Be sure the soup is back up to a boil before you add the eggs, or they will simply melt into the soup instead of forming into the “drops” we would expect for “egg drop” soup (this happened to me once – still tasted good, but consistency was off & it didn’t look as good).

~  Some would likely choose a small pasta such as orzo for this type of soup, but we prefer rice.

Enjoy!  =)

 

Carrot & Raisin Salad

Posted by on Jan 13, 2014 in Non-Leafy Salads, Photo Slide Show, Recipes, Salads | Comments Off on Carrot & Raisin Salad

Carrot & Raisin Salad

carrot&raisinsalad

2 TBSP lemon juice
1 TBSP extra virgin olive oil
2 TBSP chopped fresh mint leaves
1 TBSP minced fresh chives
pure salt to taste
1 lb carrots (about 4 large), peeled & shredded
1/4 cup raisins (or a 1 oz box)

  • In a salad bowl, whisk together the lemon juice, oil, mint, chives, and salt to taste. Add the carrots & raisins & toss well.

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SIDE NOTES:

~  I’m a big fan of carrot salads, and this is a good one!  It’s very easy to throw together, especially if you shoot the carrots through a food processor with a shredding blade.

~  If you don’t care for mint, substitute another fresh herb (personally, I’m not a big fan of mint, but happen to really like it in this salad).

~  If you’d prefer, you can swap the raisins for currants.

~  Adapted from “Fresh Food Fast”.

Enjoy!

Easy Spinach Artichoke Dip

Posted by on Jan 4, 2014 in Condiments, etc..., Dips, Greens, Recipes, Snacks and Light Meals, Vegetables | Comments Off on Easy Spinach Artichoke Dip

Easy Spinach Artichoke Dip

artichokedip

1 14-oz can quartered artichokes packed in water, rinsed and drained
1 cup packed spinach leaves (fresh or frozen)
6 oz cream cheese
1/3 cup freshly grated parmesan cheese
1/4 cup mayo
1/4 cup sour cream
1 TBSP lemon juice
1 tsp crushed red pepper flakes (optional)
1/4 tsp pure salt
1/4 tsp garlic powder

  • Combine everything in an oven proof baking dish.
  • Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good!

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SIDE NOTES:

~  We munched on this with pieces of warm, sour dough bread while preparing Thanksgiving dinner (and a few times since)  =)

~  By the way, if you still gasp at the thought of eating rich (high fat) foods like cheese, mayo, and sour cream — it’s time for you to let go of outdated, embarrassing science.  You’re running from the wrong thing, hurting your health in the process, and of course… missing out on some good eats.  If this concept is baffling to you in any way, my webinar series can quickly and easily propel you out of the “junk” science age which is largely profit oriented.

Enjoy!

Mexican Hot Chocolate

Posted by on Dec 16, 2013 in Recipes, Snacks and Light Meals, Sweets | Comments Off on Mexican Hot Chocolate

Mexican Hot Chocolate

mexicanhotchocolate

1/4 cup plus 2 TBSP cold water
2 TBSP natural sugar
4 tsps cocoa or cacao powder
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
pinch of pure salt
1 & 1/2 cups milk
1/2 cup cream
1/4 tsp pure vanilla extract

  • Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes).
  • Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins).
  • Add the vanilla and cream, continuing to whisk until heated through (about another 5 mins).
  • Can serve garnished with a whole cinnamon stick in each warm mug full, and / or if you’d like, a dollop of fresh whipped cream over the top!

Serves 2 – 3 depending on the size of the mugs.

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SIDE NOTES:

~  ‘Tis the season for hot chocolate, and this is a very tasty way to enjoy it.

~  My kids had a one-hour delay for school today, and of course, they loved moving at a slower pace than the typical Monday morning while they sipped on this.  I even got an “Ohhhhh Mom…You’re the best” out of it when they walked into the kitchen and saw what was brewing on the stove =)

~  Technically, in Mexico, the chocolate is beaten with a “molinillo” — a wooden utensil that is quickly twirled between the palms of the hands to create a froth on the chocolate, but of course, you get a very yummy cup of hot chocolate either way!

Fool Proof Roast Beef

Posted by on Dec 7, 2013 in Beef, Entrees, Recipes | Comments Off on Fool Proof Roast Beef

Fool Proof Roast Beef

roast---beef

One boneless chuck-eye or eye-round roast
Garlic-Herb-Rub or salt and pepper to taste

  • Preheat the oven to 500 degrees for 20 minutes to get the walls of the oven hot (will hold the heat longer).
  • Place roast in a roasting pan and rub the lean side generously with garlic-herb-rub (or simply season with salt and pepper.
  • Turn the roast fatty side up and season that side as well.
  • Leave the roast fat side up (as the fat melts, it bastes the roast).
  • Place the roast (uncovered) in the preheated oven and reduce the temperature to 475 degrees (do not add water to the roasting pan).
  • Roast for seven minutes per pound (for example a 4 lb roast = 28 mins).
  • Turn off the oven and let the roast sit in the hot oven for 20 mins per pound (80 minutes for a 4.66 lb roast).  Do not open the door at all during this time!
  • Remove roast from the oven (the internal temperature should have reached at least 145 degrees).
  • Remove roast from the pan and let rest for about 20 minutes before carving so the juices can settle down into the roast.
  • Carve into thin slices to serve.

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 SIDE NOTES:

~  While some sources say to turn off the oven and let the roast sit in the hot oven for 2 & 1/2 hours, regardless of size, I have been making roasts for about a year now, and this method has been fool-proof for me.

~  I thought this would be a good time of year to post this recipe, incase anyone’s considering making a roast for Christmas and needs a little help.  Basically, I did a lot of research, and pulled the best tips I could find from many sources.

~  If you’d like to make a very quick and simple 2-ingredient-roast-beef-pan-sauce, here are the instructions:

1/3 cup red wine
1 cup beef broth
  • While the roast is being carved, set the roasting pan over medium-high heat.
  • Add red wine, scraping pan bottom with wooden spoon to loosen brown bits.
  • Simmer until wine reduces to a glaze — about 2 minutes.
  • Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer.
  • Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately.

The sauce is from Cook’s Illustrated September  1996 edition, and came highly recommended to me by my friend Lynn.  I’d have to agree with her, that for a 2 ingredient sauce, it’s pretty darn good!  If you prefer a thicker sauce, technically you could thicken this with a little arrowroot powder or cornstarch (1 tsp) dissolved in 1 TBSP water and mixed into the sauce as it simmers.

~  I tend to make this on a Sunday, and the kids love it, especially because they know they’ll be getting roast beef sandwiches for school lunch all week long.  It’s super easy to make because there’s practically no work involved.  It just sits in the oven doing its thing.  I came up with this easy roast-beef-sandwich-spread which was a big hit.

Enjoy!  =)

~  Ps — Food pics taken in the winter months tend to be a bit lack luster.  Natural light is a necessity for good photos and there ain’t much of it around dinner time in December!

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“Mom… Have I told you lately how much I admire and adore you?????????”

roastbeefstalker

2-Ingredient Roast Beef Pan Sauce

Posted by on Dec 7, 2013 in Condiments, etc..., Recipes, Sauces, Gravys | Comments Off on 2-Ingredient Roast Beef Pan Sauce

2-Ingredient Roast Beef Pan Sauce
roastbeefsliced
1/3 cup red wine
1 cup beef broth
  • After removing your roast from the pan, (or while it’s being carved), set the roasting pan over medium-high heat.
  • Add red wine, scraping pan bottom with wooden spoon to loosen brown bits.
  • Simmer until wine reduces to a glaze — about 2 minutes.
  • Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer.
  • Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately.

So simple, so quick, so delicious!

The sauce is from Cook’s Illustrated September  1996 edition, and came highly recommended to me by my friend Lynn.  I’d have to agree with her, that for a 2 ingredient sauce, it’s pretty darn good!  If you prefer a thicker sauce, technically you could thicken this with a little arrowroot powder or cornstarch (1 tsp) dissolved in 1 TBSP water and mixed into the sauce as it simmers.

Enjoy!  =)

Roast Beef Sandwich Spread

Posted by on Dec 7, 2013 in Condiments, etc..., Recipes, Spreads | Comments Off on Roast Beef Sandwich Spread

2 TBSP high quality mayo
1/2 TBSP Worcestershire sauce
1 tsp mustard

  • Mix

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SIDE NOTES:

The kids are happy when I make roast beef on a Sunday night.  That means left over roast beef sandwiches for lunch all week long!  And they really like this easy spread I made up on the fly at some point.  I’ve been using it for roast beef sandwiches ever since.

Hope you enjoy!

Special Holiday Offer!

Posted by on Dec 1, 2013 in Uncategorized | Comments Off on Special Holiday Offer!

Dear Friends ~

For those who would like to treat themselves or a loved one to the gift of natural wellness… I am happy to announce my special holiday offer — valid for the entire month of December:

Buy One Hour, Receive The Second At HALF PRICE!

Please keep in mind this offer is unlimited. You may purchase as many two-hour, holiday packages as you’d like — either for yourself, as a very thoughtful holiday gift, or both!

You save $45 for every two-hour package you purchase!

If purchasing as a gift, I will promptly mail gift certificates — in denominations of your choice — to you or directly to your gift recipient.

The appointments themselves need not be scheduled within the month of December, but if you’d like to take advantage of this special holiday rate, purchases must be made before the end of the month.

You are welcome to forward this special offer to any friends or family members who might be interested in taking advantage of my limited time holiday rate. Clients have the choice of an in-person meeting at my local office in Clinton, NY — or for those in other regions — the convenience of a phone consultation.

To purchase one or more two-hour holiday packages, please click the following link:

https://www.acuityscheduling.com/catalog.php?owner=11182299

For more details on my services:

http://realfoodtastesgood.com/services/

As always, please feel free to reach out via email with any questions or concerns — diane@realfoodtastesgood.com

Wishing You a Happy, Healthy, and Delicious Holiday Season.

Enjoy Each Other!

Warmly,
Diane