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Stacy Cunningham Lost 55 Pounds Going Paleo

 

Cross Cuisines Blueberry Maple Chicken

RENO, Nev. (CBS 5) – Many people view surgeons as all-too anxious to cut – and reap the large fees that go with performing surgeries, but Reno plastic surgeon Charles Virden takes a different approach, especially in regard to obesity.

For Virden, liposuction is often the least desirable alternative. He’d prefer patients adopt a Paleo lifestyle, changing diet and health routine to lose weight.

“I think of obesity as a bigger problem than just having to have fat sucked out of you,” explained Virden.

The Paleo Diet worked for Stacy Cunningham, a hotel manager in Reno who struggled with her weight for years.

“I hadn’t been under 200 pounds since giving birth to my daughter 14 years ago,” said Cunningham.

Once she “went Paleo,” Cunningham lost 55 pounds over a period of six months. She also realized that “Paleo wasn’t just a diet, it was a lifestyle change.”

She worked with lifestyle coach Sandra Bledsoe of Renovation Medical Spa, who said people can take control of their own fight against obesity.

Read the full story on CBS San Francisco blog HERE

 

 

We Love This Recipe!

Paleo Grilled Peach recipe shared from the Paleo Diet Lifestyle cookbook:

Grilled peaches with Prosciutto and Basil recipe

It serves 4, as a side or snack and it is YUMMY!

Ingredients

  • 3 ripe peaches, halved and pitted;
  • 6-8 slices good quality prosciutto;
  • 1 cup balsamic vinegar;
  • 1 tbsp honey, optional;
  • 8-10 basil leaves;
  • 2 tbsp coconut oil or clarified butter, melted;
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
  2. Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.

Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.

Enjoy!

Cross Cuisines

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