Lady Docs Corner Cafe Blog

Marsha Seidelman, M.D.

Nutrition in the Time of Covid – and Beyond

April 22, 2020

Here are some simple adaptations regarding food shopping and food prep that are relevant to our stay-at-home situation.  Many of us as health care workers, are still on the job in some ways, but we are home more than we’re used to, out of our routine.  And many have their young children or adult children…

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Practical FAQs about COVID

April 12, 2020

Knowledge is the best antidote to anxiety regarding the unknown. Based on questions from my patients, I composed a FAQs sheet, and a list of reliable resources.  There are many emails and videos out there that can make you more anxious, so try to limit your reading to reliable sources.  Importantly, try not to read about…

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Weekend conferences on COVID19

March 15, 2020

Here’s some of the very latest information available from reliable sources, including answers to the questions doctors are asking. Yesterday I was in on several long phone conferences with many of my fellow lady docs in addition to other colleagues. One was hosted by our very own Dr. Rebecca Katz, who is the Director of…

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Basic Balsamic Vinaigrette

January 29, 2020

Basic Balsamic Vinaigrette Salad Dressing – in general, mix 1 part vinegar with 2 or 3 parts olive oil; if it’s a strong-tasting vinegar, go more toward 1 part vinegar to 3 parts oil. Lately, I’ve been experimenting with fruit-flavored vinegars, such as apricot and lime and using them with minimal oil; but plain balsamic does…

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Asian Salmon Steaks

January 29, 2020

MAIN DISH From Washington Post – Women’s League Cyber Kitchen Ingredients: 2 Tbsp hoisin sauce2 Tbsp dark soy sauce, lo sodium1 tsp sesame oil1/4 tsp five-spice powder2 tsp honey1 clove garlic, crushed1 tsp fresh ginger, grated4 5-6 oz salmon steaks or salmon fillets, washed and dried; Directions: Preheat broiler.Place all ingredients except salmon in a…

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Moroccan-Spiced Roasted Vegetables

January 29, 2020

MAIN DISH From epicurious.comThese are DELICIOUS – especially the shallots – which are stronger anti-oxidants than other onions!Serves 12 Ingredients: 2 lbs shallots, halved or quartered4 Tbsp olive oil4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes4 large red bell peppers, cut into ½- thick strips2 lbs sweet potatoes, peeled and cut…

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Cilantro Lime Garlic Chicken and Mango Kabobs

January 29, 2020

MAIN DISH This is a delicious light barbecue option. It was my first venture into grilling fruit, and I will definitely be experimenting more with this during the summer. It’s early in the season for peaches, but even totally unripe peaches worked well and developed flavor as they cooked. The ripe mango was even better when…

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Teriyaki Flank Steak

January 29, 2020

MAIN DISH TERIYAKI FLANK STEAK – adapted from The Washington PostThe key to this is the sake which makes the meat incredibly tender! Ingredients: 1/4 cup lite soy sauce1/4 cup sake or dry sherry (I prefer Haiku brand Sake)2 Tbsp brown sugar3 cloves garlic, minced2 Tbsp grated ginger root2 Tbsp peanut oil1 1/4 pounds flank steak…

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Mashed Sweet Potatoes and Pears

January 29, 2020

SIDE DISH From Bon Appetit; November 1994 If you’re watching calories, use decreased amounts of butter, nectar and sugar. Also, you can use this as a healthy version of dessert. Ingredients: 5 lbs red-skinned sweet potatoes (yams)4-6 Tbsp unsalted butter, room temperature4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices1/2…

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Maple Teriyaki Salmon

January 29, 2020

MAIN DISH This is a great quick marinade that is good served warm when first prepared, but even better served cold the next day. Ingredients: 1 tsp Asian sesame oil1 Tbsp low sodium soy sauce2 Tbsp maple syrup1 1/2 tsp finely grated fresh ginger1 clove garlic minced1 1/3 pounds salmon Directions: Combine the marinade ingredients.…

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