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Welcome to Kimberly Marin AP, RD's blog, a one-stop destination for exploring the interconnected realms of acupuncture, weight loss, nutrition, weight loss medications, and allergy treatments. Our expert-driven content dives deep into the benefits and insights of these diverse yet interconnected areas, providing practical advice, scientific research, and personal experiences. Join us on this journey towards optimal health and well-being as we demystify these therapies and offer guidance to help you make informed decisions for a balanced, vibrant life.

 

Do you know why Popeye ate spinach? It’s because the cartoon creator, E.C. Segar, was #vegetarian and wanted to let people know that veggies were fire. ⁠

Popeye was woke AF when it came to spinach. He popped a can and next thing Brutus knew was “Bye Felicia!”. One cup of raw spinach contains only 7 calories, 30 mg. of calcium, just under a gram of iron, 24 mg magnesium, 167 mg potassium, 2813 IU of Vitamin A and 58 micrograms of folate. No wonder Popeye felt so savage! ⁠

And ummm…what did Wimpy eat? ‘Nuff said. In addition, spinach contains Vitamin K, fiber, phosphoros, and thiamine. Brutus never stood a chance. ⁠Spinach made Popeye swol.⁠

LMFAO…I am gonna switch back to English now. Just thought I would write a few paragraphs my kids could understand ⁠

Spinach is more than 90% water and for that reason, 1 cup will turn into 1/2 tsp after you cook it. There are 3 basics types of spinach; savoy – dark, crinkly, and curly leaves, flat or smooth leaved, and semi-savoy that has slightly crinkled leaves. We tend to see the smooth, broad leaf variety most often in stores because it is easier to clean.⁠

Spinach Factoids:⁠

1.  Spinach is native to Persia, which is modern day Iran, and in China they still refer to spinach as the Persian green.⁠

2.  March 26th is national spinach day.⁠ 

3. The reason dishes containing spinach are referred to as “Florentine” is because it was the home of Catherine de Medici, a lover of spinach.⁠

4. In 1937, Crystal City, Texas, erected a statue of Popeye, due to it’s spinach growing roots.⭐⁠

5. Spinach leaves are a mild diuretic/laxative. ⁠

My favorite detox shake: ⁠

1 c. Spinach⁠
Handful of Dulse⁠
1 c. Frozen Wild Blueberries⁠
Handful of Cilantro⁠
1/2 tsp Lions Mane⁠
1/2 tsp Spirulina⁠
1/2 tsp Chaga⁠
1 Tbsp Hemp Seeds⁠
1 Tbsp Ground Flax Seed⁠
1 to 2 cups of Water⁠
Stevia⁠



Oh honey! How sweet you are! Who doesn’t love honey? Humans have used honey for over 8000 years. It has so many uses. And no, I am not talking about slathering it on your partner during sexcapades. (Pro tip: sounds better than it actually is. Think sticky! Very, Very sticky!!)

Got a booboo or a burn? Slap (or gently apply) some honey on that and watch it heal twice as fast. Bonus….honey has antibacterial properties to keep infection at bay.  One of the most potent anti-bacterial forms is Manuka honey.

Manuka has been found to be effective at killing MRSA! I know this personally. It was the only thing that got rid of a nasty MRSA infection I caught (long, long embarrassing story). I also had a family member use it to get rid of a horrible C-diff infection (horrendous diarrhea) she got from using strong antibiotics for a UTI. Adding insult to injury, the antibiotics didn’t touch the UTI. But Chinese herbs did!

Honey heals rashes, even diaper rash! But don’t ever give honey by mouth to a baby. It can contain botulism that their immature digestive systems can’t fight off. I usually don’t give honey until they hit two years old.

Got dandruff? Mix equal parts of honey and water to condition the scalp. Within two weeks see your flakes go away. ❄️

Morning sickness? Add honey to lemon juice to help eliminate nausea and vomiting.

Got acne? Honey can give it a lustrous glow AND kill the bacteria that cause acne.  

Allergies? Local honey pollen has been used for centuries to beat allergies.

Nagging cough? Honey mixed with coffee is an effective cough syrup for even the most stubborn, lingering coughs. Personally I prefer mixing it with lemon and Jack Daniel’s to knock out the most horrific coughs. It was the only thing that would stop my bronchitis when I was a kid. Yeah, my mom gave me JD.

Poor Digestion? It improves digestion by killing off bad bacteria living in your GI.

Bad breath? Massage honey into your gums for 3 to 5 minutes daily to improve stinky mouth.

Honey may be beneficial in battling cancer and heart disease. It even helps with weight loss when used to replace sugar.

Now you can enjoy some sweetness in your life guilt free. You’re Welcome!



January 13, 2021 adminPlant Based Recipes

Tada! Yes, this no bake #vegan #pumpkin cheesecake turned out AMAZING! ⁠
Even the teen boy gobbled it up. The recipe was inspired by a @minimalistbaker recipe. ⁠

I changed it up a bit. I like my pumpkin spice BOLD and in your face so I bumped up the spices. ⁠

I also doubled the pumpkin and added a bit of vegan ricotta cheese to make it even creamier. ⁠

Instead of topping it with whipped coconut cream I drizzled some maple syrup and tossed on some chopped pecans. ⁠

I also used pecans instead of walnuts for the crust. OMG…the crust. I would make just the crust to eat for days. ⁠

You set this in the freezer. I suggest letting it defrost for about 20 minutes for the perfect texture to serve. ⁠


It did not take long to make. Simple, quick and easy. You can find the original recipe at https://minimalistbaker.com/vegan-pumpkin-cheesecake/. ⁠

Enjoy!⁠



Macadamia nuts are one of my absolute favs. Right up there with pecan and hazelnut. Turns out I can enjoy these delish morsels guilt free because there are soooo many health benefits.

One recent review associated a diet high in tree nuts with decreased risk of metabolic syndrome which is a cluster of symptoms that include high blood pressure, high blood sugar and high cholesterol levels.1

In another study they had people eat 1 to 3 ounces of tree nuts per day. They saw a significant improvement in their hemoglobin A1c levels. Hemoglobin A1c levels are an indicator of blood sugar control.2

There was a study that looked at 71 young Japanese women. They had them eat a slice of bread daily with either macadamia nut, coconut or butter spread. At the end of 3 weeks the women eating the bread with macadamia nut lost 0.9 pounds while the other groups weighed the same.3

Macadamia nuts contain antioxidants that may protect against cancer, heart disease and stroke. The tocotrienols they contain may even protect the brain against Alzheimer’s and Parkinson’s.4

I know when I think of macadamias, I think of Hawaii but guess what? They are actually native to Australia and not Hawaii!

They became a staple in Hawaii because some smart business dudes started growing them commercially and marketing the nuts to tourists. They became so associated with Hawaii that the Chinese name for macadamia is “volcano beans”.

Here is a delicious, nutritious shake I make with macadamia nuts:

1 cup macadamia milk

2 tbsp macadamia nuts

1 tbsp chia seeds

1 tbsp hemp seeds

2 tbsp cacao powder

3 pitted dates

1 frozen banana

2 scoops of protein powder or detox shake mix

Enjoy!

 

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4282306/
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4116170/
  3. https://pubmed.ncbi.nlm.nih.gov/15649284/
  4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4333972/


January 13, 2021 adminPlant Based Recipes

Growing up in South Florida you can’t help but be influenced by the Latin culture, especially their food! I was married to a Cuban man for 17 years and my ex-mother-in-law certainly taught me how to throw down in the kitchen Latina style.  One of my friends commented the other day on my recipe that she doesn’t understand any of this #vegan #plantbased food because she is Cuban. LMAO. You inspired me @tequila21!! My boys are half Cuban so maybe it’s time I brought some Latin flavors to my recipes. They absolutely love picadillo which is normally a ground beef dish.  I was thinking about what I wanted to use to replace the ground beef. I thought about quinoa but I am a little tired of it right now. Then I thought about garbanzo beans because Cubans use them all the time in their cooking. Ultimately I decided to go with lentils because I thought it would be closer to the texture of ground beef. If you want to eat this in true Cuban style you can serve it over white rice with plantains.  I omit that since I am trying to cut weight.  Overall this mission is accomplished and KID APPROVED!!!  They loved it and I love that I got them to eat plant based today!!! hehehe

GF Vegan Cuban Picadillo

¼ Olive Oil

1 medium size onion chopped finely

1 medium size red pepper chopped into small pieces

4 cloves garlic, chopped finely

1 ¾ c sprouted tri colored lentils

4 c vegetable stock

½ c dry sherry

2 c crushed tomatoes or tomato sauce

10 small honey gold potatoes cut into ¼ inch cubes

1 c pimiento stuffed green olives with ½ c olive juice

¼ c cilantro chopped plus 1 Tbsp set aside

1 tsp cumin

½ c raisins (optional)

Salt and Pepper to taste

 

  1. In a dutch oven style pot heat oil over low to medium heat and add the onion, red pepper and garlic. Cook about 10 minutes.
  2. In another pan cook the sprouted lentils with about 4 cups of vegetable stock.  You can add more if needed.  I used truRoots organic tri colored sprouted lentils.  Cook for about 10 minutes or until the lentils are tender.
  3. Add lentils and liquid to casserole with the onions, peppers and garlic.  Add in the sherry, tomato sauce (I used Raoś Marinara.  I love that stuff!!) and cumin.  Salt and pepper to taste.
  4. Boil the potatoes in salted water until tender.  Drain and add to the dutch oven with the rest of the ingredients.  Simmer on low heat for about 20 to 30 minutes.  Stir to prevent burning.
  5. Add the olives, olive juice and chopped cilantro.  Add optional raisins if desired.  Cook another 10 to 15 minutes.  
  6. Put into a serving bowl or platter and sprinkle remaining fresh cilantro on top of the dish. Enjoy!

 

#veganfoodshare #whatveganseat #veganfoodporn #eatplants #plantbasedfood #originalrecipe #veganrecipe #fitnessvegan #veganbodybuilding #stayfit #whatthehealth #wth #forksoverknives #veganrecipeshare #acupuncturist #dietitian #iworkout #bestveganrecipes #wholefoods #goplantbased #plantbasedathlete #plantbasedbodybuilding



January 13, 2021 adminPlant Based Recipes

Today was kinda drizzly and dreary outside and I was in the mood for something creamy and comforting.  When I was little my mom used to make a creamy potato soup and also a similar creamy soup with green beans.  Just so happens I have both on hand.  It’s so simple to make.  I sautéed some garlic and onion in olive oil.  Then I added the water, green beans, cubed potatoes, salt and pepper and brought it to a simmer.  Everything boiled gently until the potatoes and beans were cooked.  I drained the water but saved it.  I took about half the potatoes and put it in the blender.  I added 1 can of full fat coconut milk.  Blend this until smooth.  If you want the soup thicker you can make a roux with vegan butter and potato flour. I did not do this because I thought it was creamy enough. Pour the blended soup back in with the rest of the beans and potatoes and add some of the soup stock back in, enough until you have the desired thickness.  You can throw some chives in this or even add a blend of rosemary, thyme, and parsley towards the end of the cooking.  This soup is super easy and yes…even my boys loved it!  Kid stamp of approval!

Ingredients List:

1 bag (1.5 lbs) of baby dutch yellow potatoes

1 lb of green beans

3 cloves chopped garlic

1 chopped onion

salt and pepper to taste

1/4 c fresh chopped chives (optional)

1 can whole fat coconut milk



Just another hectic day where I left the house at 7:30 am and got home at 7:30 pm. Kid 2 whining about how hungry he is. Mother’s guilt triggered. So I’m thinking about what is quick, easy and filling that will make him happy (an omnivore) as well as me (plant based). Of course I have next to nothing in the fridge because I haven’t had a minute to shop and most of what is in there qualifies as scientific experiments for new antibiotics. The secret to killing MRSA lies in my fridge! I did manage to locate garlic, an onion, carrots and 2 good celery stalks (surrounded by some not so good ones). These of course were behind the orange that had turned white and green…eeek! I also managed to have some lentils, vegetable stock, and a can of roma tomatoes on hand. Soups on! I used salt, pepper, garam masala, and extra cumin (cuz you can never have enough cumin) for seasoning. I made a batch of brown basmati rice to serve with the soup. You can see in the pic below my son was quite happy with the turnout!

Nick Eating Lentil Soup
Nick eating lentil soup

Recipe As Follows

3 cloves garlic

6 tri colored carrots

2 celery stalks

1 onion

1 Tbsp olive oil

1 28 oz. can of roma tomatoes

1 c. lentils

4 c. vegetable soup

2 c. water

2 tspn garam masala

2 tspn cumin

salt and pepper to taste

Directions:

  1. Slice carrots, onions, and celery. Mince garlic. Sautee in olive oil for 5 minutes.
  2. Add can of tomatoes with juice, the soup, water, and lentils.
  3. Add the garam masala, cumin, salt and pepper.
  4. Cook for about 30 minutes over medium heat with the lid on the pot so the liquid doesn’t evaporate
  5. While the soup is cooking prepare your brown basmati rice.  I use 2 1/2 cups of water for every cup of brown rice with 1 Tbsp of oil and 1 tspn of salt.
  6. Serve soup over rice and garnish with a bit of parsley or cilantro for an extra dash of flavor.

YOU’RE WELCOME!

 



Today I came home from the gym and I was starving.  I didn’t  have time to come up with an original creation so I decided to try out some goodies I found in Trader Joe’s.  The last time I was there I found these vegan gluten-free cauliflower pizza crusts that looked promising. I also found a pre-made vegan cashew pesto as well as some frozen mushrooms that looked yummy.  I had also read on a Facebook thread that their vegan mozzarella melted up very nicely.

So I cooked up the crust per their directions.  I had to cook it longer than stated as it was not the golden brown color on the box.  When I flipped it, it tore in the middle.  I’m a bit OCD so that bothered me a bit but there are worse things in life so onward.  Once the crust was done I put a layer of the vegan cashew pesto, followed by the sauteed mushrooms and the vegan cheese.  I sprinkled a bit of fresh thyme and rosemary on top for a bit of extra flavor and threw it back in the oven for another 10 minutes.

The results? It was pretty yummy.  The crust was a bit soft in the center but manageable. The cheese…wow the cheese! It melted like the real deal and tasted good also!  The mushrooms were good and the pesto wasn’t as good as my homemade but was very acceptable as a replacement when time is an issue.  Overall I found this to be an easy healthy vegan alternative.  Even my kids liked it and they are ultra picky!  Give it a try and let me know how yours came out!



January 13, 2021 adminPlant Based Recipes

I was looking around for a gluten-free vegan cake to make for Christmas. I happened upon this one from onegreenplanet.org.  It wasn’t gluten-free but a simple flour substitute took care of that.  This is super delicious served with a dollop of homemade coconut whipped cream on top. My two teenage boys inhaled this in minutes.  Time to make more!

Gluten-Free Vegan Gingerbread Cake

  • 3 oz fresh ginger, finely grated
  • ¼ cup blackstrap molasses
  • ¾ cup sugar in the raw
  • 1 cup dark corn syrup
  • 1 cup peanut oil
  • 2 ½ cup Pamela’s Gluten Free Pancake and Baking Mix
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 cup water
  • 1 tsp baking soda
  • 3 tsp egg-replacement

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Peel and chop the fresh ginger very fine with a sharp knife
  3. In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
  4. In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
  5. Bring water to a boil and stir in baking soda.  Add the hot water to the molasses mixture and mix.  Then stir in the freshly grated ginger
  6. Whisk the dry ingredients into the sugar mixture.
  7. Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
  8. Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.

You can top the cake with vegan whipped cream (I used coconut cream) or just sift some powdered sugar on top. Voila!



So I decided to do a vegan ketogenic diet to see if it enhanced the results of my new amazing, awesome lipomelt machine. And also because…. why not try to make my life more difficult during the holiday season. LOL. I have been trying new recipes and creating meal plans that I can share with my patients. I came across this bread recipe in Vegan Keto by Liz MacDowell. I’m not going to lie, I didn’t think this was going to be a keeper. When I made the bread it was so heavy and dense that I thought I had actually made a brick. Maybe good for a walkway, but not a sandwich. It has chia seed, pea protein powder, sunflower seeds, pumpkin seeds, psyllium husk, tahini, salt and water. All the makings for cement, right?

Nope! I couldn’t have been more wrong. It is definitely dense but it is very flavorful and serves its purpose on a vegan keto diet. Today I served it topped up with mashed avocado and it was delish! Bonus, it’s super easy to make. I only cooked it for about half the time that the recipe called for and I feel that this left it much moisture than it would have been if I cooked it for the full time. Please leave a comment if you make the bread as to how it came out and if you enjoyed it.

Ingredients

  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1/2 cup pea protein powder
  • 1/4 cup chia seeds
  • 1/4 cup psyllium husks
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 cup tahini, room temperature
  • 1 cup  water

Instructions

  • Preheat the oven to 375 degrees and line a 9 x 5 loaf pan with parchment paper and set aside. Leave extra paper on the side to pull loaf out when it’s done.
  • In a large mixing bowl combine the pumpkin seeds with the sunflower seeds, pea protein, chia seeds, psyllium husks, and salt.
  • Combine the water with the tahini.
  • Combine the wet ingredients with the dry and stir until the batter is well-combined and thick. Press and pack the batter into the loaf pan. Bake for 45 minutes.
  • Flip the pan onto a baking sheet and remove the loaf pan.
  • Cool completely and slice into 12 pieces.

You can store this covered at room temperature for up to 3 days or freeze it for up to 6 months.

Nutrition:

Calories: 192

Fat: 14.7 g

Protein: 10.5 g

Total Carbs: 6.9 g

Net Carbs: 2.5 g

Credit to withfoodandlove.com for the picture of the bread 🙂



Copyright by Evolution Rejuvenation 2023. All rights reserved.



Copyright by Evolution Rejuvenation 2023. All rights reserved.



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