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RX for Healthy Lifestyles #159 – HEAL: From School to Home Eating

Published on Apr 23, 2014
In this week’s show, host Edie Hand chats with Christy Swaid, the founder and CEO of HEAL (Healthy Eating Active Living), about helping children make healthy decisions they can take home and share with their families. Special guest Sydney Layne catches up with HEAL Coordinator Cristina Saunders at Southminster Day School to talk about some of those healthy choices.

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Vanderbilt Medical and Diabetes – #158

Published on Apr 10, 2014

Hosted by Edie Hand. In this week’s show, Edie spends some time at Vanderbilt University Medical Center in Nashville, Tennessee to learn about how diabetes affects lives. Edie sits down with Dr. Daniel Moore to learn about the new TrialNet program, while Special Guest Sydney Layne chats with the program coordinator and a family dealing with diabetes. The show wraps up in the kitchen of Christy Swaid from HEAL Alabama talking with world-famous caterer Kathy G. as they cook up some special turkey chili.

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Colonel Paul and Edie- #157

Published on Apr 10, 2014

Hosted by Edie Hand. In this week’s show, Edie and Colonel Paul cook up some wonderful filling meals that are very healthy! Dr. Evelyn Higgins talks about why that is so important in our everyday lives.

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Kathy G’s Chili Recipe

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Kathy G’s Turkey Chili

1 Tbs Olive Oil

2 Cloves Garlic

1 Lb. Ground Turkey

2 Tbs Chili Powder

One 28 oz. can diced tomatoes

One 15 oz. can black beans

1 medium bell pepper chopped

4 carrots, peeled and chopped or grated

1 tsp salt

1/2 tsp pepper

Directions:

In large saucepan, heat oil, add garlic and onions.  Add ground turkey and cook until browned, about 5 minutes.  Stir in Chili Powder.  Add tomatoes then rinse can with 1/2 cup water and include along with black beans, salt, and pepper.

Optional:  For creamier chili add 1 Tbs flour to meat while browning.

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RX Season Four

RX Healthylifestyles Season 2014 is about to start. Check out this video for a preview of what’s to come.

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RX 156 Stress with Lauren Miller, Clifton Lambreth and The Ragdollz

RX 156 Stress – airs 10/27/13
Hosted by Edie Hand. In this week’s show from Vanderbilt University Medical Center, Edie sits down with author Lauren Miller to talk about a few of her 99 things you can do to relieve stress. Edie and Lauren also talk about stress relief with Clifton Lambreth with their special ‘Storm Dance.’ Finally, The Ragdollz bring us their hit “Love In A Chevrolet.”

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RX 155 Stress with Lauren Miller, Clifton Lambreth and Le Anna Culp

RX 155 Stress – airs 10/20/13
Hosted by Edie Hand. In this week’s show from Vanderbilt University Medical Center, Edie sits down with author Lauren Miller to talk about “Five Minutes to Stress Relief.” Edie also learns about business fitness from Clifton Lambreth. Finally, Lee Anna Culp brings us a treat with her song “Carry Me Away.”

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Gluten Free and Casein Free Bread Dressing

GlutenFreeDressingGood for you gluten and casein free Dressing

Ingredients:

12 to 14 cups cubed (1/2-inch) gluten free bread (either Rudy’s or Udi’s)
4 cups coconut milk (you can buy the cans of Thai Kitchen coconut milk)
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound sausage, coarsely chopped or just get 1 lb sausage already grounded
1 1/2 cups chopped onion
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup chopped parsley
Yields: 10-12

Preparation
Preheat the oven to 350°F.

Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
Heat 3 tablespoons of the olive oil in a large (12-inch) skillet. Add the ground beef, and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring, until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Transfer the meat mixture to the bread mixture and stir to mix well. Add the eggs and stir to blend. Remove the bay leaf and discard.

Grease a 9×13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.

Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.

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RX for Healthy Lifestyles #154 – Autism

Published on Dec 9, 2013 – Airs Dec. 29, 2013

Hosted by Edie Hand. Edie cooks up special gluten-free holiday treats with Dr. Michele Maha and Ashley Harris, and talks with Dr. Julian Maha about how autism affects entire families, and what you can do to help manage care for autistic children.

 

Good for you gluten and casein free Dressing

Ingredients:

12 to 14 cups cubed (1/2-inch) gluten free bread (either Rudy’s or Udi’s)
4 cups coconut milk (you can buy the cans of Thai Kitchen coconut milk)
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound sausage, coarsely chopped or just get 1 lb sausage already grounded
1 1/2 cups chopped onion
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup chopped parsley
Yields: 10-12

Preparation
Preheat the oven to 350°F.

Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
Heat 3 tablespoons of the olive oil in a large (12-inch) skillet. Add the ground beef, and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring, until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Transfer the meat mixture to the bread mixture and stir to mix well. Add the eggs and stir to blend. Remove the bay leaf and discard.

Grease a 9×13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.

Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.

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Recipe for Life # 153

Published on Dec 3, 2013 – Airs Dec. 22, 2013

Hosted by Edie Hand and Dr. Robbie Rhodes. Edie celebrates the holidays by reliving memories with the late Buddy Killen. Plenty of family and friends gather around for an evening of special memories and music. Guests include the late Waylon Jennings, Marty Raybon, Ronnie McDowell, the late Vestal Goodman, and many more!

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