Dr Oz: Quinoa Stops Inflammation In the Body
Dr. Oz scouted out the 50 most eligible doctors in America and he brought them on his show so they could reveal their best kept health secrets. So far they have shared their tips for reducing stress, what you can do to improve your sleep, what kinds of products are going to keep you looking young and they went over the best ways to treat pain without any type of medication. And they weren’t done yet.
Dr Oz: Epigenetic Foods To Stop Inflammation
Not only are all the doctors smart, handsome and health conscious, some of them are even great cooks. Dr. Joe Colella is a weight loss surgeon and single dad who believes our DNA can be altered just by the food we eat. He told Dr. Oz it is possible to fight cancer and obesity while reducing inflammation in the body at the same time. Try eating some of the epigenetic foods listed below to help you stay healthy.
- Broccoli – Turns on genes that suppress tumor cells.
- Chicken and turkey – Work with your liver to boost metabolism.
- Almonds – Full of vitamin B6 to fight obesity
- Quinoa – Shuts down inflammation.
- Kale – Turns on genes that fight heart disease.
Dr Oz: Pan Roasted Chicken With Roasted Broccoli Quinoa Salad Recipe
Dr. Matthew Nguyen, another eligible doctor, told Dr. Oz he loves cooking, except when he is trying to impress a woman. Whenever that is the case, Dr. Nguyen said he usually tries baking something special for her because he feels it is more sentimental then cooking a meal for someone.
Since he isn’t trying to impress Dr. Oz with his baking skills today, Dr. Nguyen came up with a recipe using the epigenetic foods listed above.
Pan Roasted Chicken Ingredients:
- 2 chicken breasts
- 4 cloves of garlic
- 2 1/2 broccoli florets
- 1/4 cup of extra virgin olive oil
- juice of one lemon
- 1 tsp honey
- 1 tsp dijon mustard
- 1/2 cup kale finely chopped
- 2 cups quinoa
- 1/4 cup almonds, sliced
- salt and pepper to taste
Pan Roasted Chicken Directions:
- Sear two chicken breasts in a skillet with 2-4 cloves of garlic and 2 ½ cups of broccoli florets, then roast in the oven for about eight minutes while preparing the salad dressing.
- In a small bowl combine ¼ cup of extra virgin olive oil, the juice of one lemon, 1 teaspoon of honey and 1 teaspoon of Dijon mustard. Whisk to combine all of the ingredients and add salt and pepper to season.
- Remove the chicken from the pan and allow it to rest, leaving the broccoli in the pan. To the broccoli add ½ cup finely chopped kale and cook just long enough to wilt the kale. Add 2 cups of cooked quinoa and ¼ cup of sliced almonds to the pan and gently toss to combine everything. Pour the dressing into the pan and stir to mix it all together. Serve and enjoy!