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Doctor says fitness tracking devices need to be looked at in steps

Are you among the millions sporting some kind of fitness tracking device?

By: Benita Zahn

I use a GPS watch for running. It also keeps track of the steps I take daily.

Are these gizmos helping us to be healthier?

I visited a local nutrition and exercise specialist for the answer.

Read more at WNYT.com web site


Watch the video below:

Dr. Paul Recipe: Dr. Paul’s Megatabolism Wrap | MVP 2.19.14

Dr. Paul’s Megatabolism Wrap

Taking time to eat a healthy lunchtime meal is so important to help keep our blood sugar stable, provide us energy for the remainder of the day, and allow us time to get away from our desk and interact with coworkers, family or friends in a comfortable, relaxed environment. However, many of us don’t take the time or even have the time to prepare a healthy and nourishing lunch.—but we need to! The key component to any healthy lunch meal is the 2:1 balance of healthy carbs to lean protein. This ideal carb:protein ratio will stabilize your blood sugar and boost your metabolism so you are more productive when you return to work for the afternoon!

IngrDr. Pauls metabolism wrapedients:

  • 12 oz black beans, cooked or canned
  • 2 cups cooked—either brown rice, quinoa
  • 1/2 cup of sliced carrots
  • 1 cup fresh spinach or swiss chard
  • 1 green pepper
  • 1 red pepper
  • 1/4 red onion
  • 1 clove garlic
  • 2 tbsp. extra virgin olive oil
  • 1 tsp crushed red pepper
  • 1/2 tsp turmeric
  • 1 avocado, slice
  • 12 oz of stir-fried or steamed—fish, chicken, ground turkey, beef, pork, or tofu
  • 4 whole grain tortilla wraps 8”


Directions:
Place black beans in skillet and heat over medium-low heat. Heat large skillet with 1 tbsp. of olive oil over medium heat and add your 12 oz of protein (fish, chicken, turkey, beef, pork, or tofu), crushed red pepper, turmeric and cover. In a separate skillet or wok, add 1 tbsp. of olive oil and garlic over medium– low heat and add onion and carrots. Once carrots begin to soften slightly, add peppers, followed by spinach or Swiss chard. Plating: Place tortilla on plate, add 1/3 cup cooked rice or quinoa, 1/3 cup of black beans, 3 oz of protein and sautéed vegetables. Top with a couple slices of avocado.

Optional: salsa, hummus, low-fat sour cream, shredded cheese

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