Philly Eats Magazine_First Edition 2017

Sip green tea mid-morning or
in the afternoon, and switch to
chamomile tea in the evening to
relax. Green tea is a natural detoxifier
and won’t drain your adrenals
like coffee can.
Eat a hearty salad with steamed
veggies for lunch. Mix it up with
arugula or mustard greens for a
spicy kick.
Serve protein and veggies for dinner,
such as chicken breast with
our Snap Pea and Asparagus Salad.
Drink plenty of water all day long
to flush the toxins out of your
body. If you start feeling thirsty,
you’re already dehydrated. Sip water
throughout the day instead of
chugging your daily intake in one
shot.
Author Bio
Personal Chef Chris Welsh is the
Executive Chef and Owner of Secret
Ingredient. She believes that the secret
to living a healthy and balanced
life starts with wholesome food.
For over 15 years, she has helped
dozens of busy families, professionals,
those with dietary needs, and
people recovering from illness, save
time and eat healthier.
Chef Chris serves Main Line Philadelphia,
PA towns and surrounding
communities. For more tips and recipes,
or to learn about her personal
chef services, visit: Secret-Ingredient.
com.
Mindful eating habits are also important.
Remember to chew slowly
and without distraction. This way,
you’ll be able to recognize signs of
fullness sooner. If you end up eating a
donut at your morning meeting, don’t
panic and give up. Try again at your
next meal. Getting used to a new routine
can take time.
Stick with it, and you’ll notice a
change in your overall disposition.
You may experience clearer skin,
more energy and increased immunity.
Often, a gentle detox can also ease
symptoms like digestive discomfort,
belly bloat and intense cravings.
Get started:
1. Create a weeklong menu.
2. Look for new recipes to sprinkle
into your meal plan.
3. Prepare a grocery list and stock up
on everything you need.
4. Discard or set aside “unsavory”
items you wish to avoid, such as
processed foods, sugar and coffee.
5. Cook a few meals on a free day, so
you’re not scrambling last minute.
Enjoy eating in a way your body will
love!
Serves: 4
Ingredients
4 cups chopped lettuce
1 bunch asparagus, steamed,
grilled or roasted
2 cups sugar snap peas
1 plum tomato, diced
⅓ cup sherry vinegar
¼ cup olive oil
1 garlic clove, minced
¼ cup chopped fresh basil
Salt and pepper to taste
Directions
1. In a large bowl, combine the
lettuce, asparagus, snap peas
and tomato.
2. In a small bowl, whisk the
vinegar, oil, garlic and basil.
Snap Pea and
Asparagus Salad
3. Pour dressing over the salad
and toss well. Season with
salt and pepper to taste.
Serve immediately.
Chef’s Note: Replace the
vinaigrette with your favorite
dressing, if desired.
Disclaimer: This information is
not intended, and should not be
taken, as medical advice. Nor
is it intended to treat, diagnose,
make claims or suggest
a change to your diet. I’m not
a doctor or nutritionist. I’m a
healthy foods chef. If you have
a medical concern or question,
speak with your healthcare
provider.
June 2017 Philly Eats Magazine 37