Well, this past week saw our first round of quizzes, cases and a
paper. Midterms will happen in a couple of weeks. Among the
research and study, I was left with the conundrum of snacks that
would fit within my whole foods definition for the Super Bowl this
past weekend. So, some friends and I put our minds to finding
things that would "fit the bill" for whole food ingredients and be
pretty tasty at the same time!
Here is what we came up with for the party. These recipes were
developed with a bit of ingenuity, emptying the cupboards, and a
quick run to the grocery store. With time and money, I'm certain we
could have come up with vegetarian, dairy-free or even vegan
options. We are on a budget, and combined available ingredients to
come up with something healthy and inexpensive. Hope you enjoy!
Pulled Pork (or Beef)
Courtesy of Lauren
Spinach Artichoke Dip
Courtesy of Mike
We were able to combine individual ingredients that we had in
our cupboards along with some meat in the freezer and a quick trip
to the store for cream cheese and chips. Then, we put together a
pretty nice and filling meal for the game (along with a side salad)
and a dip to snack upon while we waited for the power at the Super
Dome to be restored.
The whole foods plan is starting to come together. With a bit of
creativity, imagination and prep work, putting together some great
tasting grub for the big game was a breeze! Now to work on a more
balanced veggie menu in the coming weeks before spring. We can talk
about that and some of the financial challenges of attending
naturopathic medical school and strategies for current and future
In the meantime, here's a pic that with a view I really enjoyed
after a workout this past weekend in our gym. The sculpture is of a
healer's hands with a backdrop of Janse Pond underneath our first
true snowfall in over a year (that's right)!
Talk to you next week!
The "whole foods" diet is going well. I had one hiccup this past
week while making a gluten-free pizza recipe. The pizza crust mix
that I purchased, while gluten free, had 11 ingredients rather than
my specified five. While all of the mix's ingredients were types of
flour or simply salt, I did surpass the allowable number of
ingredients. The cost to purchase all the flours involved would
have been enormous compared to the mix. The cost difference was
roughly $40 for the ingredients separately and $5 for the
I may have to submit a request to my "local panel of judges" to
determine cost vs. "letter of the law" with regard to the
five-ingredient rule. I'm beginning to feel that as long as the
ingredients are something I would put together myself, without
having to purchase them in bulk on a student's budget, the point
should be to eat healthier foods. My intent is to become healthier,
not develop into a zealot in any undertaking, especially when
working toward a healthier life and lifestyle for the long
© National University of Health Sciences
Classes have become more exciting as the trimester has started
rolling. In our Advanced Botanical Prescribing class, we have been
working on developing synergistic botanical formulas whose chemical
constituents can function together and increase the efficacy of
both botanicals (or more) depending upon the condition being
treated. I'm certainly happy I opted to take the Special Topics in
Botanical Medicine class offered last summer as the formulations,
interactions, contraindications and application of the botanicals
is starting to come together and make perfect sense in
We have started building a website for our future practices in
our Practice Management/Jurisprudence class. We spend a portion of
each class on preparing and building a future marketing strategy
for our practices. The strategies include electronic media,
outreach programs to the community, affiliation with other
practices and modalities, as well as the costs involved with each
method. On the jurisprudence side, we are learning about how to
document a visit, secure the information and maintain each
patient's file in a secure location, whether electronic- or
paper-based. The guidelines for safeguarding patient information
under the auspices of HIPAA, or Health Information Privacy and
Accountability Act, are taken seriously and taught with close
attention to detail at NUHS. I'm happy to have that education
provided here rather than learn a hard lesson later as a doctor.
The real world application of the business side of medical practice
is one of many clinical assets provided here at NUHS.
Well, I'll get back to work on this botanical formula and finish
up a quick case before taking a nice walk this (Monday) afternoon.
We are being "blessed?" with 50º weather after a nice ice storm
last night. The Chicago winters for the last two years have been
much more "squeak" than "roar." I'm not complaining though,
my first two winters here were "typical Chicago"...including the
blizzard in 2011!
I'll close this week with grateful thanks for the mild winter
and a motivating workout partner! A great workout partner makes
arriving that much easier!
The first week of the new whole foods diet came and went. I'm
happy to report that no major catastrophes occurred. Preparing food
was a bit more challenging from the aspect of condiments or
toppings and such, yet these things are typically not necessary if
food is prepared properly and spiced up nicely.
The first whole foods week started with a trip to the grocery
store. Finding products in the store with less than five
ingredients and no chemicals is super challenging! I kept saying to
myself "Why not bend a little and say eight ingredients," or
"Polysorbate 80 isn't so bad, is it?" Yet, when all was said and
done I was able to walk out of the store with the components for
some tasty and healthy eating. I found my trip was a bit heavy on
the meat, fish and nut side this time and not as varied in the
veggie department with mostly greens and root vegetables (we are in
winter here in Illinois though). I will balance out the veggies and
work toward a much more vegetable-centered diet as this thing
progresses. This is a positive move both from a resource
utilization and healthy benefit from the food source to the table
Here's the recipe for a chicken soup I made for a friend who was
under the weather this past week. I made enough for plenty of
people in retrospect, as this was a huge batch! I'm not much of a
recipe writer so please forgive any "recipe grammar errors." :)
Also this past weekend on the spur of the moment, a friend and I
took a day trip up to Kenosha to see the sunrise over Lake Michigan
and the old Kenosha Southport lighthouse, built in 1866. We decided
over coffee to enjoy a rare super bright Midwest winter's day and
take in the sun! The sun is beautiful rising over the water; it was
mighty cold though! I'm the tiny person next to the
lighthouse in the pic.
I will talk a bit more about school in the coming weeks.
Fortunately, we are still in the lecturing phase and I'm certain
the quizzes are coming this week in the majority of our classes.
Back to studying and talk to you all again in a week!
• Combined Classes
• Observing in Clinic
• Botanical Medicine
• Minor Surgery
• Intern Skills
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