Chef Paul Mattison’s Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Chef Paul Mattison’s Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis Enjoy!
Thursday, January 7, 2016
Freeze Your Fat By Gail Coleman Put “little” back in your black dress! After surviving the holidays perhaps the perfect solution to that unwanted bulge is CoolSculpting. Estetika Skin & Laser Specialists is a newcomer to the Sarasota area but a seasoned veteran in non-surgical procedures for the face and body for more than a decade. Estetika signed the first ever exclusive contract with Zeltiq (the manufacturer of CoolSculpting) and was the only CoolSculpting Center of Excellence in Wisconsin for more than 2 ½ years. Having performed more than 8,000 treatments on patients from all over the world Estetika quickly […]
Thursday, January 7, 2016
Holiday Detox: Use Your Lymphatic System For Better Health By Kimberly Burns, OTR/L, CLT Starting a new year usually means starting a diet or exercise routine. Choosing which route to take or what activities are going to be right for you can be daunting. With so many fad diets and exercise routines out there, why not try a new routine of influencing your body though its immune system. The lymphatic system is a crucial component in health and wellness It is involved in all aspects of your body’s inner workings and carries out your body’s immune responses through channels that […]
Thursday, January 7, 2016
Cruise Ship Luxurious SPA Experience By Sheila Venancia Cruise ships take several different approaches to their onboard spas. The newest approach, innovated by Costa, is to turn part of the cruise ship into a “destination spa” where passengers can immerse themselves in the spa experience, as they would in a land-based spa resort. Specially designed spa cabins create a more Zen in-cabin experience with easy access to the spa facilities. Spa restaurants serve light and healthy cuisine in keeping with the wellness theme. If you want, you can spend nearly your entire cruise wrapped in the relaxing spa atmosphere and […]
Saturday, December 5, 2015
Chef Paul Mattison’s Fregola Sarda This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. This ancient Sardinian pellet-shaped pasta has the ability to assume the flavors of any dish. Unlike typical pastas, fregola is best simmered in a small amount of broth. I add it to some of Florida’s freshest seafood for a hearty and delicious stew.
Thursday, December 3, 2015
Gluten Gluttony: Surviving The Holidays By Kimberly Burns, OTR/L, CLT Living gluten free is challenging enough under normal daily circumstances. When you add on the holidays and events, you have a prescription for disaster. Gluten free living continues to grow in popularity and more stores and restaurants are becoming increasingly more aware of the need for gluten free foods. That’s not usually true of holiday parties and the numerous events that take place in season. What is frequently served are the staples of any party, cheese and crackers, baked goods, desserts and oh the pastas! Who doesn’t want to indulge […]
Wednesday, October 21, 2015
Chef Paul Mattison’s Hors d’œuvres Tuna Tartare Asparagus Velouté Cappuccino with Truffle Froth This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.
Wednesday, October 21, 2015
Keeping An Open Mind “The measure of intelligence is the ability to change.” ― Albert Einstein By Kimberly Burns, OTR/L, CLT Life is ever changing yet when it comes to bad habits, we tend to have difficulty changing. We can get stuck in a routine that’s hard to break free from. You try all the things that you know or believe work to help break a habit yet still it lingers. When nothing you try works, it may be time to step out of the box. Having an open mind means you are receptive to new ideas or arguments. Your […]
Thursday, August 27, 2015
Chef Paul Mattison’s Shrimp Limoncello Pasta This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. When traveling through the Amalfi Coast during a Mattison’s culinary adventure tour, I discovered that the fruit of the lemon trees there have a wonderful, sweet flavor. With these lemons, a tasty liqueur called Limoncello is produced, and often sipped after a meal. Put this together with the delicious, fresh Gulf shrimp to create an inspirational dish that brings the two peninsulas together. Shrimp Limoncello Pasta […]
Thursday, August 27, 2015
Finding Balance Could you benefit from Manual Lymph Drainage…AKA Lymphatic Massage? By Kimberly Burns, OTR/L, CLT Balance can have a great many meanings. It can be balancing a check book, balancing your tires, work-life balance, nutritional balance .Sometimes we need to look at how our body is balanced. Our blood, organs and tissues all have a certain amount of fluids, oxygen, blood, etc. that they require to keep them working properly. When there is too much or too little of those substances, systems can become burdened. For those of us who find our systems lacking in balance by feeling too […]
Wednesday, August 26, 2015
Braid Your Hair For Summer Fun By Sheila Venancia The braided hairstyle is ideal for long or medium hair. It offers many possibilities…..literally. These hairstyles give women a one-of-a-kind unique and distinctive hairstyle that will set them apart from the crowd. Braid hairstyles are very challenging for most women to try to do to themselves, and for many hairstylists also. This is because to perform this service well a stylist must have extensive knowledge of the many techniques and styles available, together with the experience to know what style will work best with their clients hair characteristics. Working with an […]
Wednesday, August 26, 2015
Collection Of Accident Scene Evidence By William Henry, PhD In a perfect world no one would ever be injured as the result of the negligence of another person. In a nearly perfect world one who is injured would always have the presence of mind to instantly collect all of the relevant information immediately after being injured – even before leaving the scene. The dilemma is this: someone is hurt on someone else’s property; the injured party is in pain and not thinking clearly and is certainly not thinking about preserving and collecting evidence; and those responsible for the property where […]
Tuesday, July 21, 2015
Chef Paul Mattison’s Beet and Goat Cheese Stack This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Beet and Goat Cheese Stack Serves four 4 medium beets 2 Tbsp olive oil 2 tsp salt 12 goat cheese slices, ¼ inch 2 cups baby arugula Candied Walnuts
Tuesday, July 21, 2015
Discovering Health: What’s In Your Tool Box? By Kimberly Burns, OTR/L, CLT Most everyone has a toolbox of some sort. A tool box is generally thought of as a physical area that we keep special tools that you use around your home to maintain and repair household items. It contains different unique tools that you use alone or in conjunction with other tools. A therapist’s tool box may consist of different tests, a variety of therapeutic interventions such as different exercises, knowledge and other tools that we call modalities that we will use to help with a patient’s injury or […]
Wednesday, May 27, 2015
Chef Paul Mattison’s The Bertha Palmer Special This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. The Bertha Palmer Special Chef Paul Mattison created this dish in celebration of the 100th birthday of Bertha Palmer. It became so popular, he kept it. Now a signature Mattison’s entrée, it combines all three of Bertha Palmer’s biggest interests: growing fresh citrus in her groves, raising cattle on her farm and the seafood from the Gulf of Mexico, which she so loved. This dish […]
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Thursday, January 7, 2016
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