From Mat to Table – Episode 4 Show Notes
In episode 4, Tracy Anderson interviews Carol Roberts, MD, medical director at the Naples Center for Functional Medicine and founding diplomate of American Board of Integrative Holistic Medicine. Roberts is a pioneer of holistic medicine. Having practiced functional medicine for over 25 years, she guides patients in healing chronic illnesses by assessing their bodies and spirits. Join Tracy and Roberts for an enlightening and health-focused conversation about healing hormonal imbalances, empowering patients and welcoming a holistic approach to wellness.
Episode 4 of In My Kitchen is the perfect lunch for the holiday season. Come into Tracy’s kitchen to cook with her resident chef, Alexander Brown, while he cooks a hearty, anti-inflammatory lunch, full of Omega-3s. Chef Alex guides you in preparing a rich cauliflower leek vichyssoise, scrumptious salmon burgers with dill aioli, and delicious gluten-free oatmeal, chocolate chip cookies.
We hope to spark your curiosity about integrative healing and have provided links to find functional medicine practitioners and medical assistance near you.
- To find functional medicine practitioners near you, click here.
- In times of crisis, remember to reach out – you are not alone. Dial 988 or click here to reach the online Suicide & Crisis Lifeline.
- Find Carol at naplescfm.com
The information featured on or related to this podcast are for informational purposes only, and is not intended to be a substitute for professional medical advice, treatment, or diagnosis. For any questions regarding a medical condition or treatment, please reach out to your physician or a qualified healthcare provider.
TODAY’S EPISODE
Episode 4
Below are compiled timestamps and resources for topics that are covered throughout the episode (enjoy!) – and please bare with us as more resources are provided:
(00:55:40) To learn more about the importance of art therapy, please consider doing some research and feel free to use our source here
TODAY’S MENU
Episode 4
- Anti-inflammatory
- High in Omega-3s
Cauliflower Leek Vichyssoise
(serves 4-6)
- 1 tbsp olive oil
- 1 cup leeks, diced (white part only)
- 1 cup yellow onion, diced
- 2 cups Yukon potato, diced
- 2 cups cauliflower, diced
- 1/2 tsp salt
- 1/2 tsp fresh thyme, chopped
- 2 cloves garlic, minced
- 4-6 cups chicken stock
- Chives for garnish, chopped
- 1/4 tsp cracked pepper
Instructions:
In a medium soup pot, add olive oil and heat to medium high. Once hot add leeks, onion, potato, and cauliflower. Reduce heat to medium and stir frequently for 5-6 min. Depending on your stove, you might need to reduce heat to medium low to avoid vegetables from turning brown. You want to make sure they remain colorless. After cooking for 5-6 min, add salt, thyme, garlic and stir for 30-45 sec. Now add chicken broth, the broth should be able to just cover the vegetables, and bring to a boil. Once boiling, reduce heat to simmer and cover with a tight-fitting lid and cook for 30-40 min.
Once soup is done cooking and vegetables are tender, remove from heat. Ladle soup into a blender and blend on high speed. Blend in more liquid if too thick. Taste and add salt and pepper if desired. Serve and garnish with chives. Enjoy!!!
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Salmon Burgers with Dill Aioli
Salmon Burgers
(serves 4-6)
- 1 lb salmon filet boneless skinless, diced (1 inch pieces)
- 2 tbsp gluten-free panko or bread crumb
- 1 egg
- 1 tsp parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp capers, chopped
- 1 clove garlic, minced
- 1 tsp shallots, chopped
- 1 tbsp vegan mayo
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 cracked pepper
- 1/2 tbsp olive oil
Instructions:
In a food processor add 3/4 of the salmon and blend. Then add panko, egg, parsley, dill, capers, garlic, shallot, mayo, lemon juice, lemon zest, salt, and pepper. Pulse food processor 15-20 times and make sure to scrape the inside of the container. Now add the rest of the salmon and pulse 5-10 more times. There should be small pieces of salmon in the mix that are not paste-like in texture.
Remove salmon mix from food processor and place into a bowl. Now mold salmon mix into patties using hands and place on a separate baking pan. Season with desired amount of salt and pepper.
Place a non-stick pan with olive oil on the stove and turn heat to medium high. Once the pan is hot place 2-3 patties in the pan and cook for 3-4 min until golden brown. Now flip patties and cook for another 1-2 min. While the patties are cooking, line a clean baking pan with paper towels and set aside. When the patties are done cooking, remove from the pan and place on the paper towel-lined baking pan. Repeat the process until all patties are cooked.
Once cooked, serve burgers on buns with aioli, lettuce, tomatoes and avocado. You can also serve patties with a salad or eat them alone as a snack. Enjoy!
Dill Aioli
- 1/3 cup vegan mayo
- 2 tsp lemon juice
- 1 tsp dijon mustard
- 1 clove garlic, minced
- 3 tsp fresh dill, chopped
- 1/4 tsp salt
Instructions:
In a small mixing bowl, add all ingredients and whisk together well. Pour aioli into a container, cover, and place in the fridge. Let chill for 15 min. Longer the chill, the more the flavor builds.
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Gluten Free Oatmeal Chocolate Chip Cookie
(24 cookies)
- 1/2 cup vegan butter
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup gluten-free flour
- 1 1/2 gluten-free old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips (or carob chips)
Instructions:
Preheat the oven to 350° F.
In a stand or hand mixer, place the softened butter, brown sugar, and sugar into a bowl and blend them together for about 2-3 min until cream-like. Add the egg and vanilla and mix until incorporated well.
In a separate bowl, add the gluten-free flour, oats, baking soda, baking powder, salt and cinnamon and whisk together. Now combine the dry ingredients with the wet ingredients and mix together. Then add chocolate chips and mix again.
Now scoop out dough in desired portions and lay on a parchment-lined sheet pan. Separate each cookie 2-inches apart. Press each cookie down with the palm of your hand.
Place in the oven and cook for 10-12 min until golden brown. Remove from the oven and allow to cool for 5 min. Enjoy!
