All Things Digestive Health

Paula’s Lucky New Year Black Eyed Peas

Category : Recipes! · (1) Comment · by Dec 31st, 2012

Paula’s Lucky New Year Black Eyed Peas

My southern tradition is to cook Black eyed peas on the 31st to eat on the 1st day of the New Year for good luck so as I am cooking them thought I would share my recipe with you all!

Good luck and Happy New Year!

  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 2 bay leaves
  • 1 sprig fresh thyme (or tsp dried)
  • ½ tsp red pepper flakes
  • ½ tsp Italian seasoning
  • 1 ham hock (1 cup chopped ham pieces or 8 pieces turkey bacon)
  • 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
  • 1 quart low-sodium chicken broth (or vegetable broth)
  • 2 cups water
  • Salt and freshly ground black pepper


In a medium stockpot, heat the oil over medium heat. When oil is hot, add the onions and garlic & cook for 1-2 minutes. Stir in bay leaves, thyme, red pepper flakes, Italian seasoning and ham (or turkey bacon). Add your soaked, rinsed black eyed peas, chicken stock, and 2 cups water. Bring the liquid up to a boil, partially cover and reduce to a simmer for about 35 minutes, uncover and cook an additional 30 to 45 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

Paula Tipton-Healy L.M, CiHom


Turkey Bacon Spinich Quiche

Category : Recipes! · (1) Comment · by Nov 26th, 2012

Quiche Lorraine


  • 6 large cage free whole eggs, beaten
  • 1 1/2 cups raw cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound turkey bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese (or almost any kind of cheese you like)
  • 1 pie crust, fitted to a 9-inch glass pie plate or use almond meal with a little oil and press into a pie tin (which I prefer)


Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.  You can switch it up with mushrooms, asparagus broccoli, tomato or any veges you like!  😀 Paula

Paula’s Straberry Ice Cream (Dairy Free & Sugar Free!)

Category : Recipes! · No Comments · by Sep 10th, 2012


2 13 oz cans of coconut milk (full fat, no sugar…I have also used the kind in boxes that are not full fat, it comes out more like an ice dessert and is good but not as creamy).
zest from one lemon
1/2 teaspoon vanilla extract
3 cups of strawberries, fresh or frozen (defrosted slightly)

½ teaspoon stevia
3 tablespoons of honey



Blend the strawberries in a food processor or blender with a little bit of the coconut milk until completely pureed. Add to the rest of the ingredients and make according to your ice cream maker’s instructions. Freeze to “ripen” the flavor for at least a 2-4 hours and serve.

Lime Mint Gelato

Category : Recipes! · No Comments · by Sep 3rd, 2012
Coconut (Palm) sugar, 3/4 lb.
1/4 tsp stevia
1 pint water
3 large limes
1 tsp chopped mint leaves
1 tsp lime zest 1

In a saucepan, bring sugar and water to a boil with the lime zest; simmer uncovered for 10 minutes. Remove from heat and allow to cool.

Add lime juice to the cooled syrup. Add stevia (can put more as needed for sweetness).  If mixture is too acidic, water can be added until the mixture tastes like strong limade. Freeze in an ice cream freezer, churning until slushy.

If you don’t have an ice cream maker your slush can be frozen in an airtight container in the freezer, stirring every thirty minutes (2-3 times) until slushy.

Such a yummy, healthy dessert!

Paula Tipton-Healy L.M, CiHom

Wild Salmon Patties with Aioli Sauce

Category : Recipes! · No Comments · by Aug 23rd, 2012


Mix together in a bowl:

  • 1/2 pound poached or grilled salmon or two 6 oz cans salmon
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter
  • 3/4 cup diced green onions
  • 1 1/2 cups diced celery
  • 1/2 cup diced green or red pepper
  • 1/2 cup diced yellow bell pepper
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 cup almond meal
  • 1/2 cup mayonnaise
  • 2 teaspoons mustard (spicy is good too!)
  • 2 extra-large eggs, lightly beaten
  • Add 2 tablespoons butter, 2 tablespoons olive oil, the onion, celery, peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large sauté pan over medium-low heat and cook approximately for 5 minutes. Cool to room temperature.
  • Add in the almond meal, the mayonnaise, mustard, and eggs then stir in the vegetable mixture and mix well. Form into patties.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat. Add the salmon cakes and fry for 2 – 4 minutes on each side.
  • Keep warm until served. When plated, drizzle with Aioli Sauce and sprinkle with chopped green onions.

Aioli Sauce:

  • 1 clove garlic, minced
  • 1 tablespoon chopped chives
  • Juice of 1 lemon
  • 1/2 teaspoon lemon zest
  • Yolk from 1 egg
  • 1/2 cup Olive oil
  • Kosher salt and freshly ground black pepper

In a blender, put garlic, chives, lemon juice, lemon zest, salt & pepper. Turn on low and slowly add in olive oil. Drizzle over salmon patties!

Flaxseed Dumplings

Category : Healthy Products, Recipes! · No Comments · by Aug 16th, 2012

This is borrowed from Chef Charles and wanted to share it with you all! 😀


Flaxseed Dumplings



1/4 cup flax seed meal
1/2 cup quinoa flakes
1/4 cup brown rice flour
1/3 cup almond milk
Pinch of sea salt
2 tablespoons grape seed oil

Combine flax seed, quinoa flakes, and brown rice flour in a bowl and mix well. Stir in 1 tablespoon agave (optional). Stir in almond milk and form in mini balls. Pan-fry or place on cookie sheet sprinkle with oil and bake at 350 degrees for 15 minutes.

Chef Charles’ Thoughts: Now this will be a first for many. This recipe is great for those who love raw or vegan. Don’t shy away from the flax seeds as they are packed with things that are very healthy for us, like alpha-linolenic acid, a type of omega-3.

Summer Pico De Gallo Appetizer!

Category : Healthy Products, Recipes! · No Comments · by Jul 30th, 2012

This is a super simple, very fresh and lovely appetizer that I often serve during the summer and everyone just loves it! Let me know what you think!


1 Jicama, peeled, sliced in to ‘finger sized’ pieces

2 Japanese Cucumbers, cut the same size as your Jicama

1-2 Mangos, cut more or less the same size as the vegetables

2 limes, juiced

1 Tbs Tajin Clasico, found at your local Mexican Market

Garnish with chopped Ciantro or Flat Leafed Parsley!


Arrange cut Jicma on platter, arrange cucumber then Mango. Drip the Lime juice over fruit & Vegetables and sprinkle all with Tajin. Serve immediately!

Corn Cakes with Avocado Salsa and Chimichurri Sauce

Category : Healthy Products, Recipes! · (2) Comments · by Jul 23rd, 2012

Hi Everyone!

I did a cooking event this last week for an amazing group of women. Since then I have been bombarded with requests for the recipes! I will start with one of the appetizers. Hope you like them and if you do…let me know! 😀      Paula


Corn Cakes (Serves 10-12 for appetizers)



  • 1 1/2 cup almond Meal
  • 1 cup corn meal (you can also use corn bread mix)
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • ½ cup almond milk
  • ½ cup coconut milk
  • 2 cups fresh or frozen corn kernels (about 3 large corn cobs)
  • 2 green onions chopped
  • 2 eggs, beaten
  • 1/2 cup cilantro chopped
  • vegetable oil for frying
  1. Mix dry ingredients together in a large bowl.
  2. Mix together eggs and milks. Add to dry ingredients.
  3. Add in corn, cilantro & onions and mix just until wet (mixture should be like a thick pancake mix).
  4. Cook on a medium griddle or in a fry pan till brown on each side.
  5. Top with Avo Salsa (Below)
  6. Can be made a day before, cooled and refrigerate in a air-tight container or Ziploc bag and warmed in the oven the next day when you need them!




Avocado Salsa


  • ½ cup cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 2 ripe avocados, diced
  • zest of 1 lime
  • 2 tablespoons green onions, finely chopped
  • 10-20 cherry tomatoes, halved
  • 1 tsp chili paste (I use the Szechwan chili paste, but any will do).
  • sea salt
  • freshly ground black pepper
  • 1 tsp Tajin (Mexican spice)
  1. Mix lime juice, lime zest and chili paste in a medium size bowl.
  2. Add in avocados, tomatoes, onions and cilantro.
  3. Finish with Tajin (found in a Mexican market…I use the Clasico style), salt & pepper to taste.
  4. Top each Corn cake with about 1 Tbsp Avocado Salsa and drizzle with warm Chimichurri sauce (below).


Chimichurri Sauce

  • 1 cup flat-leaf parsley
  • 4-5 garlic cloves
  • 1 cup cilantro
  • 1 cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 chili de arbole, seeds removed, chopped

1. Put parsley, cilantro, chili, garlic, vinegar, salt & pepper in a food processor and pulse for 1 minute. Place in a small bowl.

2 .Serve immediately or refrigerate. If chilled, return to room temperature before serving. (I warm mine on the stove top before I drizzle it over the corn cakes with salsa as I think it makes it extra yummy!).

3. Can be made a day or 2 before and kept in the fridge. Let it return to room temp or warm on stove before serving.


Category : Healthy Products, Recipes! · No Comments · by Jul 18th, 2012


Recently my daughter came to visit and brought me an unusual gift…a scoby! If you have not heard of them don’t worry as I had not heard of it either. She smiled and explained that it was the culture used to start Kombucha. THAT I had sampled at my local health food store on numerous occasions.  Kombucha is an effervescent fermentation of sweetened tea. This wonderful, healthy beverage is made by fermenting tea and sugar with the kombucha culture or ‘scoby‘ and serves as a functional food. The result can taste like sparkling apple cider or other sparkling drinks, depending on what kind of tea you use.  Many of the Health Food stores sell small bottles for $2 and $3 per bottle. However, for pennies you can make your own at home! The type of tea you choose to make your kombucha with will affect its taste. There are so many different teas to choose from, each bringing its own flavor and health benefits to your own kombucha.

The biologic composition of kombucha culture is a symbiotic culture of bacteria and yeast, comprising acetobacteria (a genus of acetic acid bacteria) and one or more yeasts. This forms a zoogleal mat (slime growth is a more common term).  Although the bacterial component of a kombucha culture comprises several species, it usually includes Gluconacetobacter xylinus, which ferments the alcohols produced by the yeast into acetic acid. This increases the acidity while limiting the alcohol kombucha. G.xylinum is responsible for most or all of the physical structure of a kombucha mother, and produces microbial cellulose.

The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture even outside of sterile conditions. The bacteria and yeasts in kombucha may also produce antimicrobial defense molecules.

The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as” The Tea of Immortality”. In Chinese, the microbial culture is called koubo, literally meaning, “yeast mother”.

The Kombucha culture looks like a beige or white rubbery pancake. It is often called a ‘scoby’, which stands for ‘ symbiotic culture of bacteria and yeasts. It may seem strange and look weird, it is besides being good for you fun to make and delicious! The culture is place in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes, probiotics and health-giving organic acids.