By Paula Hendricks - Nutritionist on March 3, 2010
PRODUCTS & SPECIALS
- Product Special of the Month – Chocolate Fudge Cake. We sampled this product last month and it was a hit! It is now available for sale today. This protein supplement contains 12 grams of protein per servings; just add one egg, a little bit of water, and microwave for about a minute and you have a delicious, moist and very satisfying fudge cake dessert with 18 grams of protein. Great as an evening dessert! Ask for a sample in the office today. Special introductory price of $10.00 for a box of 7.
- New Item – Blender Bottles. Great new container for mixing the protein products. Enjoy the introductory price of $8.10 + tax. Regular price will be $9.00 in April.
- New Product: Classic Herb Rubs. Make cooking simple but gourmet tasting every night by using our new Herb Rubs Variety Pack, by Made in Napa Valley: Poultry, Beef & BBQ, Pork & Lamb, and Fish & Shellfish. Sprinkle a little spice on the meat of your choice and grill, sauté or BBQ. Also great on vegetables or in dips. Try the Fish & Shellfish in this month’s recipe, Crab Cakes (see below). Special price of $25 + tax for all four rubs or purchase individual rubs for $7 + tax per container. Each rub contains approximately 3 ounces of seasoning – a great value for a great item.
- Need a Protein? When you are in the office, ask a staff member to prepare you a protein meal. Choose from either a Single or a Double. Purchase Price: Single $2.00, Double $4.00.
FROM THE DOCTOR – Ed J. Hendricks, M.D.
What’s all the talk about the latest diet craze using HCG? Maybe a friend has told you about it or you read about it somewhere. What is it and does it help with weight loss?
HCG, Human Chorionic Gonadotropin, is a hormone produced by the placenta during pregnancy, and is not the latest, greatest weight loss product on the market today. In fact, it was first introduced for weight loss by Dr. A. Simeons back in 1954, who believed that the HCG hormone accelerated weight loss and suppressed hunger. He combined daily injections of HCG with a prescribed diet – a diet now known to be dangerously low in protein intake. This nutrient poor diet was actually a starvation diet. While it is true starvation diets produce rapid weight loss, much of what is lost is muscle – not a healthy way to lose weight.
The Simeons method was wildly popular in California in the 1970s until several clinical trials proved that HCG had nothing to do with the weight loss. Although only a few clinics in the metropolitan Sacramento area seem to be using HCG for weight loss today, in other parts of the country, HCG is becoming extremely popular again. Some of you have asked us if we will carry HCG. My answer. Absolutely not.
The HCG method is a hoax, a dangerous one. We strongly advise against using HCG, in any form, for weight loss and are especially critical of the diet used in combination with the HCG. If you want to know more detail about HCG, read the blog I posted on our website, hendricksforhealth.com, dated December 20, 2009, titled “HCG Treatment for Obesity – HCG and Weight Loss,” or pick up a copy in the office at your next visit.
FROM THE NUTRITIONIST – Paula Hendricks, BS, Nutritionist-C
Recipes and Hand-outs:
- Recipe of the Month – Crab Cakes with Greens and Dipping Sauce. If you thought traditional crab cakes were not on your diet menu, you were right – too many carbs and too much fat. Good news though…I have created a crab cake recipe that you can make yourself that will work for your diet goals. They are pretty simple to make and fresh crab is easy to find in the refrigerated section of your local store. Enjoy on any of the Key Diet plans. Download from our website or pick up a copy in the office.
- Pick up a copy of the Quarterly News, “Did You Know? – Winter 2010” in the office today called “Think 30!” Eat like the Hendricks family eats and enjoy eight quick recipes with at least 30 grams of protein per serving.
Posted in Monthly Newsletter | 2 Comments
By Paula Hendricks - Nutritionist on March 3, 2010
Crab Cakes with Greens and Sauce– Makes 4 Servings
If you thought traditional crab cakes were not on your diet menu, you were right – too many bread crumbs and too much fat. Good news though…I have created a crab cake recipe that you can make yourself without deviating from your weight loss and health goals. They are pretty simple to make and fresh crab is easy to find in the refrigerated section of your local store. My family and friends have been enjoying my crab cake experiments this past month and with good feedback – I think I have it right now. Enjoy on all Key Diets.
Ingredients -
For the Crab Cakes:
- 1 lb cooked fresh crabmeat, either shelled by you, or in a container from the fish section or refrigerated section of the grocery store. I like Phillip’s Crab in a can from Whole Foods’ refrigerated section.
- 1 cup finely ground pork rinds (Chiccarrones) – about 4 cups of whole rinds. I like to use either Mission brand, which can be found at most grocery stores, or Domingo’s, which is sold at Whole Foods.
- One egg, uncooked
- 1 T. each olive oil and mayonnaise
- 1 T. Dijon mustard
- 2 tsp Made in Napa Valley Fish and Shellfish Herb Rub Seasoning – sold in our office (or other seasoning of choice – be careful with salt amount in seasoning as the pork rinds tend to be a bit salty)
- 2 T. freshly minced cilantro
- One whole lemon; save the lemon for 1-2 tsp. lemon zest and put aside 1 T. for the sauce
For the Sauce:
- 5 T. Greek style yogurt, plain
- 1 T. mayonnaise
- 1 T. lemon juice
- 1 small garlic clove, minced
- Dash of Fish and Shellfish Herb Rub Seasoning
- Dash of crushed red pepper (optional)
Instructions:
- Mix the ingredients for the sauce together and place in fridge to keep cool.
- Put crab in a bowl and add the juice of one lemon (less 1 T.). Mix and set aside.
- Crack the egg into a mixing bowl and whip thoroughly. Slowly add the olive oil and mayonnaise; whip until smooth. Add the Dijon mustard, herb seasoning, cilantro, lemon zest and optional jalapenos.
- Mix in the ground pork rinds until the ingredients are wet.
- Drain the lemon juice from crab and add it to the mix. Break up any larger pieces.
- Form the mix into 12 individual crab cakes and place them on a piece of waxed paper that has been sprayed with some non-stick spray.
- Heat a griddle, spray with non-stick spray, and place the crab cakes on the hot griddle and cook on each side for about 4-5 minutes each. Be careful when turning as they are fragile.
- Serve on a plate with a side salad of either arugula or thinly sliced cabbage.
Variations: Add minced red peppers, chives, or fennel for a different flavor. Substitute the cilantro for parsley or other spice. Reduce the fat by omitting the mayonnaise in the sauce. Don’t like pork rinds. Replace with low-carb bread crumbs or crackers (not for the VLCD).
Nutritional Value: Each serving contains approximately 265 calories, 32 grams of protein, 14 grams of fat and only 1 gram of carbohydrates.
Posted in Recipe of the Month | 1 Comment