With the start of the new year it is the perfect opportunity to make small changes to improve your eating habits and manage frequent heartburn. Especially in the Latino household where food plays a significant role, heartburn can often get in the way of enjoying your favorite meals.
However, Prilosec OTC spokesperson and certified nutritionist, Chef Lala, has a few health and nutrition tips to help you reduce the chances of heartburn.
“As a chef and certified nutritionist, I always tell people that it’s best to eat things in moderation and to take into consideration how foods affect you,” said Chef Lala.
Although everyone has different heartburn “triggers,” Chef Lala recommends avoiding tomatoes, onion, garlic, chile, and using more natural flavors like herbs to help add flavor to food to meals. There is also a proactive treatment for heartburn.
“You can actually stop heartburn before it starts! That’s why I recommend those who suffer from heartburn two or more times a week to try Prilosec OTC. If taken in the morning before breakfast, you can spend your entire day, I’m talking 24 hours, without heartburn and really enjoy those special times with family,” she said.
Chef LaLa is an accomplished chef, cookbook author, food stylist, food consultant, certified nutritionist, and motivational speaker. With her creative talents and training, this first generation Latina dynamo is making waves in food, nutrition, health, and lifestyle in both English and Spanish language media.
3 large pasilla chiles
1 tsp. extra-virgin olive oil
1 ounce brown onion, small dice
1 clove garlic, minced
1 pound ground chicken
2 each scallion tops (green part), sliced
½ tsp. seasoned salt
½ tsp. chili flakes
CHILES: The chiles should be fresh, firm and shiny. Avoid using chiles that are dull, soft and wrinkled; they are old and will be too soft after they have been seared and skinned. The fresher they are, the easier they will skin and handle when stuffing and cooking. In order to skin the chiles, they must be seared on the outside until black. Ideally you want them seared, but still firm.
• Place chiles over a high flame. This should be done quickly—be careful not to overcook the chiles.
• After roasting, place the chiles in a plastic bag for 10 minutes. The “sweat effect” allows for easier skin removal.
• After peeling the chile, make a slit on one side about ¾ of the length of the chile and remove the seeds and veins being careful not to rip the chile. The seeds and veins are what gives the chiles most of their heat, so the more you remove, the milder they will be.
• Place the chiles on paper towels and gently wipe them dry.
• In a skillet, heat oil, add garlic and onions, and cook 3 minutes until translucent.
• Add ground chicken, scallions, seasoned salt and chili flakes.
• Cook until chicken is golden brown.
• Carefully spoon chicken into the roasted chiles.