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Venusian Aioli Sauce

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Venusian Aioli Sauce

Recipe From Sheila Inman

1 1/4 CupsGreek Yogurt
1/2 CupSpinach
2 Sprigs Parsley
Lemon Juice to Taste
1/2 Pitted Avocado
Garlic to taste
Kosher Salt
Pepper to Taste

Hi, Angels Working on Earth Family!

I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I created my own version by switching out ingredients.

This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.

Directions

  1. Combine the yogurt, spinach, parsley, and lemon juice into the blender.

2. Add fresh Avocado. Add the garlic, salt, and pepper to taste.

3. Blend pulsing the machine on and off. Blend until you have the desired consistency

4. Transfer to a non-reactive container, and refrigerate until ready to use.

Cauliflower Potato Salad

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Cauliflower Potato Salad

Cauliflower Potato Sa

Recipe From Sheila Inman AWE-Health Styles

1Head Cauliflower
6Boiled Eggs
1/3 CupMayonaise
1 CupDill Pickles
1/2 CupRed Onion
1 TbsDijon Mustards
1/4Scallions
1 CupCelery

Hi, Angels Working On Earth Family,

I give creative credit to Lauren Miyashiro. I loved eating this! The flavor was very close to real potato salad. The difference is the veggie crispness. Remember, the dish is comprised of mostly vegetables. Be careful of the water content. I would make 1 improvement. Next time, I will add more eggs to deepen the flavor.

DIRECTIONS

  • Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.

2. Add mayonnaise, yogurt, pickles, onion, mustard, salt, and pepper.

3. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.

4. When ready to serve, sprinkle paprika and remaining herbs over the salad.

5. Plate.

Test Kitchen

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Scampi -Style Shrimp

With Cheesy Grits & Arugula Salad”

New Recipe from Martha Stewart & Marley Spoon

10 OzShrimp
Garlic
1/4 OzFresh Oregano
1Lemon
1 PktSeafood Broth Concentrate
3/4 OzParmesan
3 OzGrits
3 OzArugula
Kosher Salt & Ground Pepper
Olive Oil
Red Wine Vinegar
Butter

Hello, Angels Working on Earth Family!

Today’s dish is Scampi- Style Shrimp. The shrimp arrived well packaged, fresh and as scheduled. I always enjoy the unboxing process, as every time is well packed and beautifully presented.

I enjoyed eating this meal. The arugula gave the recipe a peppery flavor and contrasted with the cheesiness of the parmesan. The seafood broth enhanced the flavor of the shrimp as it layered the creamy grits. I enjoyed eating this very much as I grew up eating grits. I suppose you could eat this anytime, breakfast or dinner.

Cooking time will be around 20 minutes or so. Preping the meal took no time at all. If you prep your ingredients, ahead of time, then it’s easy!

Test Kitchen

“Tacos with Cabbage, Slaw, Salsa Roja and Chipotle Yogurt”

January 13, 2021

Test

A New Recipe from Sun Basket

1 Sun basket mojo marinade
1 Mi Rancho Artisan tortillas,
1Sunbasket pickled onions
1organic shredded cabbage
1Sunbasket Salsa Verde
Olive Oil
Kosher Salt
Pepper

Hi, Angels Working on Earth Family,

I’m so excited to share a dish from Sunbasket! The recipe is called “Mojo tacos with shredded cabbage, pickled onions, and salsa Verde.”

I enjoy receiving Sun basket meals each week. This week it’s Mojo tacos with shredded cabbage, pickled onions, and salsa Verde. I’m so impressed with the ease of making this dish! It took me about 30 -45 minutes, and it was so enjoyable. If you read the directions beforehand, then it should take about 30 minutes hour.

The ingredients arrived fresh and well-boxed. All I needed to do was unpack and get started. I was pretty confident about preparing this dish because I eat tacos all the time! Plus, the direction was easy to follow. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words and making sure you have all of the ingredients and tools.

What stood out to me was the flavor of the pork. This is soo moist and savory. The slaw was tart and vinegary. Paired with a warm tortilla was ultra-satisfying. Be careful not to overcook the pork so that it retains its natural flavor wonderful texture. The pork is packed with excellent protein and good fats. Imagine eating this with guacamole, spicy salsa, and sour cream.

Directions

Cook Your Protein

Transfer the meat to a plate, pat dry with a paper towel. Season lightly with salt and pepper. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally until lightly brown and cooked through.

Prep Lime & Make Cabbage

Cut the lime into wedges for garnish.
In the medium bowl, stir together the cabbage slaw and apple cider vinegar.
Season to taste with salt and pepper.

Warm The Tortillas

On the stovetop directly over a flame or a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
Serve out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade.
Enjoy!

Set Your Table


GreenFare Organic Cafe

Sheila Reviews Vegan Pizza from ” Green Fare Organic Cafe”

Hi, Angels Working on Earth Family!

Do you like “Vegan Pizza?” I have never tried Vegan pizza made the Green Fare way until today. I’ve eaten cauliflower crust before, but it’s not the same experience. Green Fare specializes in Vegan cuisine. They offer a 21-day kick-start program that helps the participant transition to a whole plant food diet. Participants receive organic whole plant entrees, blood tests, lifestyle assessments, weigh-ins, and healthy eating classes. This program was created to help people lose weight and reduce cholesterol. and increase energy.

The cafe is located in Herndon, Virginia, which is near Loudoun County, Virginia. One can find local sources of eco-friendly and cruelty-free products. Loudoun county will host Veg Fest in October. People will learn about the science behind the benefits of plant-based diets. There will be expert speakers, cooking demos, vendors, and animal rescues.

The cafe was cozy, and slow, as they handle mainly online orders on Saturdays but will also serve customers as they trickle into the establishment. The cafe is closed on Sunday. The vibe is very friendly and compassionate.

Vegan Pizza from Green Fare Organic Cafe

My review was a spur-of-the-moment decision. I walked into the establishment just to make a quick order and record my experiences. The owner, Gwen Whitaker, was so friendly and offered to answer any questions I had about plant-based foods. She even allowed me to order the Vegan Pizza, which wasn’t on the menu during that time as it had to be pre-ordered. Her kindness impressed me because she went out of her way to accommodate my request. I ate in the area outside of the restaurant as I wanted to practice social distancing. It was a lovely day to be outside!

Let’s talk about the food! I have tasted vegan food before. I previously participated in the Vegan Kick Start program and learned a lot about the Vegan lifestyle. I decided to increase the number of whole foods I eat and still make healthy choices concerning meat and dairy. I was hoping to taste the deliciousness of a vegan pizza that very closely resembled the cheesy goodness of pizzas I regularly eat. Is that even possible? No! The flavors are uniquely different. Significant in different ways. The pizza was plant-based, as the ingredients were onions, peppers, mushrooms, rosemary, sweet potatoes, brussels sprouts, vegan cheese, and a mystery vegan crust. The flavors and textures are fantastic. Light, flaky, sweet, and creamy. I know I am fueling my body with healthy nutrients that will increase good health rather than provide poor health.

What exactly is a plant-based diet, also known as whole foods? (Lair, C. 2016) has a beautiful way of defining whole foods. (Lair, C. 2016) wants us first to ask ourselves where the food comes from and what its life was like before it was placed on the grocery store shelf. (Lair, C. 2016) says the best way to know if a food is whole or not is to consider these questions: 1. Can you imagine it growing? 2. How many ingredients does it have? 3. What’s been done to the food since it was harvested? 4. Have any edible parts of the plant been removed, and how long has the food been known to nourish humans? 

The above questions are essential to ask yourself when determining whether a food is a whole. Why? 1. Whole foods can be grown (Lair, C. 2016). The author jokingly said that you couldn’t pick Froot-Loops from trees, nor can you imagine a field of marshmallows (Lair, C. 2016). Although it is possible to imagine those things, it’s a funny way to contrast something natural vs. unnatural. 2. Whole foods have one label (i.e., themselves) and not a list of ingredients one might find on a cereal box (Lair, C. 2016). 3. Non-whole foods have been bleached, refined, and chemically treated (Lair, C. 2016). 4. Some foods have been stripped of their edible parts, and the body will crave the parts it doesn’t get (Lair, C 2016). Lastly, we must beware of artificial foods that haven’t been around long, as most whole foods have been served on the table for centuries (Lair, C. 2016). 

(Lair, C. 2016) has written a book comprised of recipes and a food map for whole foods eating. This food map comprises whole grains, dairy, fermented & cultured foods, fruits, vegetables, nuts & seeds, legumes (i.e., beans, peas, lentils, and fermented soy), and poultry & meat. A whole food diet can be described as plant-based foods or foods of the natural constitution. 

According to the literature, the two benefits of a whole-food diet contribute to preventing chronic diseases, such as heart disease and type 2 diabetes. Clinical trial results from (Etherton, K et al., 2019) demonstrated clear benefits of omega-3 fatty acid intake for cardiovascular disease risk, with significant reductions in risk of heart attacks, other major cardiovascular events, and cardiovascular disease death. The literature recommends at least one to two fish/seafood servings per week to prevent diseases like heart disease and diabetes. For the general population and those with diabetes, about one g/d of omega-3 fatty acids reduced the risk of both death from CVD and having an MI (Etherton, K et al., 2019).  

In conclusion, for people with chronic diseases such as heart disease and type 2 diabetes, healthy eating can help manage these conditions, prevent complications, and live longer. It’s vital to find enjoyable foods in Lair’s food map and create recipes that activate the taste buds. If the food is flavorsome, then eating it will become a fulfilling habit. A healthy habit will lead to a healthier lifestyle.

Eating at Green Fare Organic Cafe will increase your longevity. The owner has superior knowledge about plant-based diets and health trends. Would I go there again? Yes. The excellent quality of the food and wholesome attitudes of the restaurant showed through that day.

I hope you all had a great day, and I will post a video of my experience at AWE-TV on my main YouTube channel.

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Fashion Show

Sheila Highlights An Empowering Night at The MGM National Harbor Hotel

A showcase of beauty, grace, and empowerment!

Hi, Angels Working On Earth Family!

The NY Fashion Meets DC fashion show was at the MGM National Harbor Hotel. Actress and writer Jacinth Headlam was the MC. She has a lot of charisma! She engaged the audience by having some take part in the show. Audience members got the chance to strut their stuff amongst friends and family. It was very entertaining.

Sheila’s pick of the night!


The fashion designers showcased their Spring / Summer fashions. It was a fun night of fashion activities, entertainment, and delightful and fun Ready-to-Wear fashions from creative designers.

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Ginger Restaurant

Drunken Noodles from “The Ginger Restaurant”

MGM National Harbor Review of The Ginger Restaurant

Hi, Angels Working on Earth Family!

Do you like “Drunken Noodles?” I haven’t eaten this dish in 6 years. Since I am vlogging a fashion show at the MGM National Harbor Hotel, I decided to try one of the restaurants there. The well-known Ginger Restaurant is surrounded by a food court, shops, theater, and casino. It was easy to travel by car.

I had 4 hours before the fashion show started, so I picked the Ginger. The Ginger restaurant was slow, so I ate in the area outside of the restaurant as I would be the only person there. People gradually began to trickle in, so I shortened my review as I am still observing social distancing in the best way I can.

Drunken Noodles Review

Let’s talk about the food! I have tasted drunken noodles before. I was hoping to taste the deliciousness of the past. The flavor was nice. The seafood was tender and hot, and the sauce was spicy, and I like that! The main ingredients are squid, shrimp, scallops, peppers, greens, broccoli, and noodles. The food was good, but I could tell that the dish was made well ahead. It was otherwise ok.

The servers are polite and prompt. Would I go there again? Yes. The good quality of the restaurant showed through that day.

I hope you all had a great day, and I will post a video of my experience at AWE-TV on my main YouTube channel.

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Around The Table

Tossed Spinach, Mushrooms, Sundried Tomatoes W/Garlic Butter Wine Sauce From AWE-Health Styles

1 PackageSpaghetti
To tasteOlive Oil
8 ozMushrooms
2 TbspVegan Butter
2 Clove or to tasteMinced Garlic
1/2 CupWhite Wine
To TasteLemon Zest
To TasteLemmon Juice
1/2 Cup Sundried Tomatoes
1/2 TspPepper
2 CupsSpinach
1 TbspParsley
1/2 tspKosher Salt

Hi, Angels Working on Earth Family!

This Soul Sunday, I veganized my tossed pasta dish.! The butter spoiled the plan. But that’s ok! There is nothing wrong with a little butter for flavor. I found a wonderful recipe on Instagram. I added butter and that was the difference.

The pasta was prepared correctly, al dente. I must admit that I am not a wine connoisseur. I tried my best to fine a good wine. The wine added another dimension the sauce. The sauce had a lovely light flavor. What stood out to me was the wine, lemon, butter and olive oil! Parmesan was served as a garnish and added the right amount of cheesiness. The mushrooms, spinach and sundried tomatoes gave the dish the right textures, and flavors. I most certainly didn’t feel guilty eating this meal because I knew I was eating clean and healthy ingredients.

The preparation was quick, about 30 minutes. Would I make this again? Yes. I would rate the dish a 3.0 out of 4.

Click on the link to view my Soul Sunday experience at AWE-TV on my main YouTube channel.

Directions

Instructions:
Cook the spaghetti in salted water to al dente according to package.

Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.

Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun-dried tomatoes and spinach.

Cook 1 to 2 the minutes to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.

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Around The Table

Creamy Prosciutto Tossed Pasta

Creamy Prosciutto Tossed Pasta from Awe-Health Styles

1 PackageLinguini
To tasteOlive Oil
1 Package Peas
1 PadButter
2 Clove or to tasteGarlic
3/4 CupCream
To TasteLemon Zest
To TasteLemmon Juice
1 Package Prosciutto
1/2 TspPepper
1/4 TspItalian Seasoning
To TasteParmesan

Hi, Angels Working on Earth Family!

I love pasta! This Soul Sunday, I made delicious creamy prosciutto tossed pasta dish.! I’ve made alfredo-styled pasta dishes before, but I haven’t tried one made with prosciutto.

I would rate the dish a 3.0 out of 4. The pasta was prepared correctly, al dente. The sauce had a lovely flavor. I noticed the lemon zest; it was like Springtime. The parmesan, cream, and the flavors from the pan were just the right touch, not overdone. The prosciutto had the right texture, and I was happy with the cheesy flavor.

The preparation was quick, about 30 minutes. Would I make this again? Yes.

Click on the link to view my Soul Sunday experience at AWE-TV on my main YouTube channel.

Directions

  1. Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or another heavy skillet, add olive oil, butter, sauté garlic, Italian seasoning, and pepper in olive oil/butter until garlic is tender, about 1 minute. Stir in prosciutto.
  2. Remove prosciutto from the pan.
  3. Add cream and parmesan to taste.
  4. Drain linguine and peas; add to skillet and toss to coat. Sprinkle prosciutto and parmesan cheese. Mix.
  5. Garnish with parmesan.

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Buffalo Wild Wings

“Cheese Curd Bacon Burger” From Buffalo Wild Wings

h

Cheese Curd Bacon Burger Review from Buffalo Wild Wings

Hi, Angels Working on Earth Family!

This Soul Sunday, and it’s all about the burger! It was my first time trying a burger From Buffalo Wild Wings! I enjoy experimenting and trying new foods. If you know what you like, you can be more creative with your meals.

The menu describes the burger as a double patty, hand smashed, American cheese, Wisconsin white cheddar, cheese curds, bacon, shredded iceberg lettuce, tomato, onion, pickles, mayo, chipotle bbq seasoning, and challah bun, 850 calories. It’s huge! I can’t finish this in 1 sitting. The burger was one of the best burgers I’ve tasted in a long time. Authentic in every way.

I would rate the burger a 2.5 out of 4. The burger was correctly described, juicy, and had all the right combinations that made it flavorsome. The meat’s texture, spices, bacon, and cheese flavor made me happy!

It was also a very hot day in Virginia, so I took my meal to go. The service was quick and efficient. The staff was friendly. The service was excellent and fast. Would I go there again? Yes.

I will post a video of my experience at AWE-TV on my main YouTube channel.

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Sheila Inman

Sheila Inman

About Me

My name is Sheila Inman, and I was born in the US. I am interested in “Integrative Nutrition” because I want to incorporate nutrition and wellness skills into my business model. I am particularly interested in research, culinary medicine, counseling, disease prevention, whole foods nutrition, dietary supplementation, and whole person wellness which leads to healthy lifestyles. I continuously learn about new ideas and discoveries that I will use creatively in books and in producing AWE-TV.
I graduated from Marymount University with a master’s in information systems and healthcare management. I decided to further my education in the Nutrition and coaching fields by attending Georgetown University’s Healthcare Coaching Program in 2016. Then, I topped it off with a master’s Nutrition Certificate.
I enjoy vlogging and blogging, so I pursued press passes at DC Swim Week 2019, DC Fashion Week 2019, DC Metro Cooking Show 2019, and the White House Historical Society. I use my talents and experiences to educate others. I focus on communicating positive messages about the community, travel, fashion, and cuisine. I encourage self-love through cuisine coaching. My businesses are about edifying people by showing the beauty in life!
I have become a creative warrior who lives to do what I love and use that creativity to help others. It’s about being kind and authentic and using my innate talent to help the world. We all have abilities that are unique to us. These talents are the tools we use to reach our VISION.
I have noticed that no two of (anything) are the same. We, as people, are not the same. Our differences allow us to create beautiful things together as we travel through time, like time travelers.
Integrative Nutrition is a gateway to leading a better lifestyle. My task is to create something that helps others shine their light. “Bright. I want to change the world by doing what I love!

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Around The Table

Coconut Milk Shrimp

Coconut Milk Shrimp Recipe by Sheila Inman from AWE-Health Style
1 PoundShrimp
To tasteOlive Oil
To TasteHoney
1/2 Ginger
2 Clove or to tasteGarlic
1 mediumShallots
1 TbspFish Sauce
1 CanCoconut Milk
1/2 TeaspoonLime Zest
To TasteLime Juice
Freshly ChoppedCilantro
2 TbspButter
2 Scallions thinly SlicedScallions
1/4 TspRed Pepper Flakes

Set Your Table

Hi, Angels Working on Earth Family,

Happy Soul Sunday! I’m having such a wonderful day! Last week I made a pork roast coconut dish! I guess I’m still in a coconut kind of mood. I found a great recipe by “Little Broken.” My measurements will differ from that recipe. I tasted it as I went and added a little more or less. I enjoy experimenting with different recipes. Change things up to create something new.

DIRECTIONS

  • The first step is to toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt in a bowl. I did not add salt to the shrimp, instead, it was added to the sauce. Let marinate for 15 minutes at room temperature.
  • Next, melt the butter over medium-high heat in a large non-stick skillet or not. If the butter isn’t your thing then, leave it out! Add the shrimp with a pair of tongs when the butter is hot. Leave the liquid from the shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Since the shrimp will be raw on the inside, then drain the pan from the shrimp, before adding butter. Garnish with parsley and serve with pasta or rice.
  • To make the sauce, reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook until fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened.
  • Stir in lime zest, juice, and shrimp. Simmer until the shrimp is cooked through. Make sure not to overcook the shrimp.  Add green parts of scallions and cilantro.
  • Serve

The video tutorial is available at AWE-TV on my main YouTube channel.

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Around the Table

Tuscan Braised Pork Roast with Spinach Coconut Lemon & Tomato Gravy Recipe

Tuscan Braised Pork Roast with Spinach Coconut Lemon & Tomato Gravy Recipe from Sheila Inman AWE-Health Styles

1Pork Roast
To tasteOlive Oil
To TasteTomato Paste
1/2 Spinach
4 Clove or to tasteGarlic
1 Cup Chicken Broth
1/3Basil
1 CanCoconut Milk
1/2 TeaspoonLemon Zest
To TasteLemon Juice

Set Your Table

Hi, Angels Working on Earth Family,

Happy soul Sunday! My measurements will differ from the recipe today. I went with the flow! The newest additions to the Tuscan recipe were the lemon zest, lemon juice, and tomato sauce. I enjoy experimenting with unusual flavors and textures. You never know what you might end up with!

DIRECTIONS

  • The first step is to season the pork roast with salt and pepper. I did not do that as I wanted the meat to be flavored with olive oil and garlic. Choose seasonings that you enjoy the best. Heat the oil, garlic, and butter in a frying pan or skillet over medium-high until butter is melted. I decided to omit the butter because I wanted to taste the flavor of the olive oil.
  • When the pan is hot, sear the pork roast for about 3-4 minutes per side until golden browned. This, to me, is a judgment call. Some people may like a more blackened appearance. Do what you like best! Then, transfer it to the oven.
  • Add chicken broth and coconut sauce to the rendered juices in the pan, stir and bring to a gentle simmer for 3-4 minutes until slightly thickened.
  • Season with salt and pepper to your taste. Add the tomato paste enlivened with pork roast juices (i.e., gravy) to the coconut sauce.
  • Stir till well combined.
  • Add the pan-seared pork to the sauce and allow to simmer until meat is tender.
  • Garnish with parsley and serve with pasta or rice.

The video tutorial is available at AWE-TV on my main YouTube channel.

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