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Natural Living with Plant Based Products

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Are you worried about the safety and health of the products you’re using in your home?

Are you tired of needing so many different cleaners to do all your household chores?

Have you tried other “green” or “natural” cleaning products, but were disappointed with the results?

Do you dream of having one product that would do everything? And be affordable?

Then you’re invited to join Maggie on Sunday, Nov 12th at 2pm at her office (26 Wampum Drive in Brewster, MA). Join Nutritionist Maggie Davis for this Essential Oils Cape Cod event that will help you, your family and your pets live life to your healthiest. Eating right and exercise are vital components of a healthy lifestyle but your home environment and the products you use everyday may be undermining your overall health efforts…

  • Learn Affordable Ways to Ditch the Chemicals and Switch back to Nature for your cleaning, personal care, make-up and scenting in your home…
  • Find out why Maggie uses Young Living products in her office and at home and how you can start to make your life naturally healthier, too!
  • Learn 5 ways you can totally afford Young Living products
  • Feel good about your home and the safety of your family, friends and pets
    There is no cost for this event but advanced reservation is necessary since space is limited.
    Email Maggie at maggiedavis@comcast by Friday 11/10 to reserve your spot, for more details about this event, or to schedule an event for your group of friends!

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Healthy Nutrition for Individuals with Disabilities & Their Families

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Maggie will be presenting a Nutrition Training session as part of The Healthy Aging Initiative that is being offered at no cost by Cape Abilities. These trainings are made possible by a generous grant from the Cape and Islands United Way. This session will address nutrition issues and eating challenges in IDD individuals and will provide strategies to caregivers and families to promote healthy aging, weight management and overall well-being.

Wednesday, November 15, 2017

4-5:30pm

Cape Abilities Park Center office

100 Independence Drive, Hyannis

Training is limited to the first 50 people.

Please RSVP to Carol Gorman at cgorman@capeabilities.org

or at 508-778-5040 ext. 804

 

Tired of the the same old Chicken?

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Many of my clients who are trying to include more chicken in their diets instead of red meat complain that they are tired of chicken. Here’s a recipe that is sure to awaken your interest in the bird! This is an Indian version of Drunken Chicken adapted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. My daughter gave me this book and I am working my way through it as summer produce such as baby eggplants pictured on the cover becomes more available.

Drunken Chicken recipes are found in cuisines from Asia to Latin America and the Mediterranean. They often include beer, wine or some other types of alcohol which are often used to marinate the chicken. This recipe uses beer but it never actually touches the chicken. The alcohol serves to release the flavors of the seasonings in the pan and helps to infuse the chicken with flavor without actually adding alcohol or calories. So the kids can enjoy this too! I make it with Gluten free beer for my husband and it’s become one of his favorites. I especially like spatchcoking the chicken since it cooks in half the time and it also cooks more evenly…

  • 1 12 oz bottle of beer (or gluten free beer, non-alcoholic beer, hard cider or root beer)
  • 1 Tbsp peeled and chopped ginger
  • Grated zest of a lime (save the lime for squeezing over the chicken when it’s served)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3-4 scallions, roughly chopped
  • 3-4 garlic cloves
  • 1 fresh red chili or jalepeno pepper, roughly chopped
  • About 2 tbsp fresh rosemary leaves
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • 2 tbsp grape seed oil
  • salt and pepper to taste
  • 3.5 pound chicken, spatchcocked to lie flat in the pan

Preheat your oven to 400F. Pour the beer in a deep roasting pan. Add the ginger and garlic.

To make the rub use a food processor (I like to use my Cuisinart Mini-prep for this). Grind up the cumin seeds first, then add scallions, garlic, pepper and rosemary. Pulse or grind the ingredients before stirring in the smoked paprika, turmeric, oil, salt and pepper. Mix well to form a paste and rub it all over the chicken, inside and out making sure to rub some under the skin.

Lay the chicken cut-side down on a rack in the roasting pan. Cook for 40 min or longer, using an instant read thermometer to tell when the chicken reached 160F. Turn on the broiler and allow the skin to crisp up for about 5 minutes but watch it closely to prevent burning. You can also skip the broiling and leave the chicken in the oven for approx 8-10 extra minutes if you’re going to remove the skin anyway.

Rest the chicken for 10 minutes before serving with a squeeze of lemon and a crisp salad or sides of green beans and cauliflower.

 

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