There is nothing more aggravating than heartburn. Especially in the summer time when you want to be enjoying your meals outdoors and you’re wearing less clothes, the last thing you want to do is be doubled over in pain while poolside.
So I partnered up with my friends at Pepcid to host a Pepcid Tastemakers summer soiree dinner that showcased anti-acid forming foods that don’t sacrifice flavor and fun! Let’s face it, food is a hot topic of conversation, the center of your weekend plans, and for many of us, a passion…even if some foods don’t always sit comfortably and instead ignite a “real fire” in your esophagus. That’s why the makers of PEPCID® are launching the PEPCID® Tastemakers series, and I’m super excited to be a party of it! Myself and Pepcid want to help foodies in their pursuit of elevated tastes and make the great taste last long after the meal is over.
Heartburn doesn’t just affect those chowing down on a massive plate of greasy, fried food; it can strike anywhere, even at a Michelin-starred restaurant. Certain foods and spices always cause discomfort, but people don’t want to give up these flavors and exploring new cuisines because of heartburn pain. PEPCID® is the tool that makes it possible to eat whatever you want and provides fast relief that lasts. The makers of PEPCID® want to help foodies enjoy the great taste of a meal, even if heartburn strikes. PEPCID® provides fast, long-lasting relief1 in just one chewable tablet to help you fight the burn and enjoy your next great bite. PEPCID® Complete also tastes great!
As any foodie will tell you, heartburn is one thing they want to keep off the menu. Heartburn is stomach acid escaping into the esophagus; you feel pain because, unlike the stomach, the esophagus isn’t meant to house acid. Uh, check please! Not to get all Bill Nye on you, but heartburn triggers vary from person to person, and various foods are a common trigger. Foods can trigger heartburn when the stomach reacts by increasing acid production, slowing down digestion, or inhibiting the esophageal sphincter’s ability to prevent stomach acid from going into the esophagus.Tomatoes, fatty foods, and coffee are common heartburn triggers. Yeah, they’re delicious, but heartburn? That’d be a big fat no.
An alkaline rich meal, such as the one I served, was key in avoiding heartburn flare ups. Offering foods that are high on the alkaline ph scale as opposed to the acid side, such as legumes, leafy greens and plant based protein such as quinoa, makes for a satisfying and nutritious meal without getting that awful pain in the belly. Avoiding refined sugars, processed foods, caffeine, dairy and meats as well as fried foods can reduce many heartburn flare ups!
My friends and I gathered on a lovely Southern California afternoon to enjoy Quinoa, Bean and Kale Tacos as well as fresh berries for dessert along with Agua Fresca made with organic cucumbers and some organic chips with fresh guacamole! Here are the recipes so you too can enjoy and acid-free meal! Be sure to also follow Pepcid on Facebook for more healthy an acid free meal tips!
Kale, Quinoa and Bean Street Tacos
- Organic corn tortillas
- Southwestern Quinoa Salad
- White Bean Dip (recipe below)
- Kale Caesar Salad
- 1-2 ripe avocados, sliced
Make your own tacos by assembling the tortillas, slathering on some bean dip, spooning in some quinoa salad, topping off with kale salad and garnishing with avocado slices!
White Bean Spread
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 16 oz can white beans, drained and rinsed
- Salt and pepper, to taste
Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Cucumber Agua Fresca
- 1 lb of cucumbers, coarsely chopped
- 1/2 cup lime juice from fresh limes
- 1 1/4 cup packed mint leaves, woody stems removed
- 1/2 cup date syrup or agave or 1/4 cups stevia
- Approximately 1 1/4 cup of water
Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.
Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.
*I have received information, product and materials from McNeil Consumer Pharmaceuticals Co., the makers of PEPCID®. The opinions stated are my own. This is a sponsored post.
