Recipes that increase iron levels and help restore plasma donation
Kansas Mission / Access Wire / January 13, 2022 / (Family Characteristics) Chef Nate Appleman knows how important it is to provide a healthy diet that the family really wants to eat. Before giving birth to his first child, he changed his diet and exercise habits and lost £ 85 to follow a healthier path.
Currently he is preparing food for his family. Oliver, 14 years old, diagnosed with Kawasaki disease, is an inflammation of blood vessels that can damage the coronary arteries, and a healthy lifestyle is important to assist in management. disease. Since Oliver’s diagnosis, Appleman has made it his personal mission to raise awareness of Kawasaki disease and to recognize the important need for plasma donations that many people with Kawasaki disease depend on for treatment. .. That’s why he partnered with Abbott to pay attention to the need for plasma. Donation.
Plasma is a powerful part of your blood and supports essential physical functions. This is the lifeline of thousands of people with weakened immunity and living with a variety of chronic and complex illnesses. In fact, according to the Plasma Protein Therapeutics Association (PPTA), more than 125,000 Americans rely on drugs made from plasma daily.
The COVID-19 pandemic caused a serious shortage of plasma donors. Average donations per center in the United States fell by about 11% year-on-year in the first few months of 2021, compared to 2020 and 2019, according to PPTA.
Plasma donation is a safe and relatively simple process. Plasma is exchanged in the body within about 24 hours, so you can donate up to twice a week. Donations, which typically take one to three hours, can have a lasting impact by providing life-saving medications to patients like Oliver.
We recommend replenishing iron-rich foods before and after donations. That’s why Appleman has created a fresh, nutritious recipe that he loves to serve his family. Marinated skirt steak, lemon chicken with roasted red onions and potatoes, and cheesy frittata with vegetables. ..
Learn where you can donate with bethe1donor.abbott.
Marinated skirt steak
Recipe courtesy of chef Nate Appleman on behalf of Abbott
Vinaigrette:
1/4 cup oil
1/4 cup fish sauce
1/4 caprice wine vinegar
1/4 cup of water
2 tablespoons of raw sugar
1 cup of freshly chopped coriander
1 lime, juice only
1 piece of garlic, chopped
1 chopped Thai bird chili or serrano chili
1/4 head finely shaved cabbage
1/4 head finely ground purple cabbage
2 carrots, thinly shredded
Skirt steak:
1 1/2 lb trimmed skirt steak
1/2 cup coconut milk
3 pieces of garlic, chopped
2 tablespoons of lime juice
1/4 cup of freshly chopped coriander
2 tablespoons of sriracha sauce
Salt, taste
Cook 3 cups of brown rice
1/2 cup of crushed peanuts
1 quarter lime for garnish
To make vinegar sauce: In a large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, coriander, lime juice, garlic and chili. Put cabbage and carrots in a vinaigrette. Refrigerate until ready to serve.
To make a skirt steak: Marinated the steak with coconut milk, garlic, lime juice, silanetro, shiracha and salt and taste for at least 1 hour or up to 24 hours.
Heat the grill high.
Bake for 3-4 minutes on each side until medium rare.
Let it rest for 3 minutes.
Slice the steak thinly against the grain and serve with vinaigrette, rice and crushed peanuts. Decorate the lime wedge.
Roasted red onion and potato lemon chicken
Recipe courtesy of chef Nate Appleman on behalf of Abbott
Lemon chicken:
Cut 1 piece of chicken into 8 pieces
1 ounce chopped garlic
1/4 teaspoon garlic
1/4 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon ground fennel seed
1/4 teaspoon dried oregano
1/4 teaspoon coriander
1 tablespoon kosher salt
potato:
2 1/2 lbs Yukon Gold Potato
brine
oil
cauliflower:
1 cauliflower
brine
ice
2 tablespoons mayonnaise
1 teaspoon tamari soy sauce
1 tablespoon chopped parsley
Roasted onion:
1 red onion
salt
oil
When providing:
3 ounces of perforated castelvetrano or green olives, cut into quarters
5 ounces of wild arugula
1 lemon, 1/4
To make lemon chicken: Marinated chicken with chopped garlic, granular garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt. Let me sit overnight.
To make potatoes: Boil the potatoes in salt water until tender. Chill, peel and cut into 1 1/2 inch chunks. Throw oil to coat. Reserve.
To make cauliflower: Cut cauliflower into florets and boil in salt water for 1 minute. Shock in the ice bath. Remove from ice and let dry. Toss mayonnaise, tamari soy sauce, and parsley. Reserve.
To make roasted onions: Preheat the oven to 450 degrees Fahrenheit. Peel the onions and slice into 1 inch rings. Toss salt and oil. Roast until a little caramel. Make a reservation chilled.
Preheat the oven to 450F.
Bake the chicken in a sheet pan for about 15 minutes. Add potatoes and cauliflower. Bake for about 15 minutes, switch ovens and bake for about 10 minutes.
Squeeze the lemon on the reserved onions.
When the chicken is crispy and the internal temperature reaches 165 degrees Fahrenheit, remove it from the oven and add the onions and olives. Serve chicken, potatoes, onions, olives and cauliflower on top of arugula and decorate with lemon.
Frittata with vegetables and cheese
Recipe courtesy of chef Nate Appleman on behalf of Abbott
Roasted garlic:
2 garlic
Olive oil
salt
Fritata:
oil
2 medium green onions, slices
8 ounces of blanched chopped broccoli
Salt, taste
9 eggs
2 tablespoons of freshly chopped parsley
2 ounces of grated Parmigiano Reggiano
2 tablespoons of fresh cream
To make roasted garlic: Preheat the oven to 400F.
Slice the entire garlic head into 1/4 inch slices and place in a 1 liter casserole dish with the cut side down. Sprinkle with olive oil and sprinkle with salt. Cover with a lid.
Bake for 35-45 minutes until the garlic head is soft and light brown. Allow to cool and then use the back of the knife to squeeze the pods and garlic.
To make frittata: Lower the oven to 375 degrees Fahrenheit.
Heat the oil in a frying pan over medium to high heat. Cook the green onions until tender. Add broccoli, season with salt and remove from heat.
In a mixing bowl, mix roasted garlic, sautéed green onions, broccoli, eggs, parsley, Parmigiano Reggiano and cream. Place in a 9-inch pie plate and bake for about 20 minutes until the top of the frittata turns brown. Take it out of the oven, let it cool a little, then cut it and enjoy.
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