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BTCF Board Member Dr. Gia Marson talks with Goop about helping loved ones with an eating disorder.

Breaking the Chains and NEDA

Breaking the Chains Foundation partnered with NEDA in support of National Eating Disorder Awareness Week on February 26 – March 4th by promoting awareness via a variety of our social media networks, celebrity support, sharing NEDA’s screening tool through our social media platforms, as well as having our own online event through out the week.  Also joined NEDA in forming our own team for the Los Angeles NEDA Walk on April 7th, walking and raising funds in support of stopping eating disorders.

Please Stop t-shirt

Check out BTCF Celebrity
Ambassador Jillian Rose Reed
at the NEDA walk event! 

7 Chairs Dance created by 
BTCF Board Member, Alex Little’s, 
performed at the NEDA walk event
by 5 inspirational dancers.
New Blog Post!

GREAT NEWS

The award winning short film “FINDING ALICE” was an Official Selection both as a short film and written word in The Hollywood Dreamz International Film Festival and Writer’s Awards in Las Vegas, August 2017!

UPCOMING NEWS

STAY TUNED! – BTCF YOUNG HOLLYWOOD CAMPAIGN

INSTAGRAM INSPIRATION

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August’s Recipe Guacamole & Shrimp Toast Points

INGREDIENTS

  • 1 baguette, French bread or toast points —, cut into 1/2 inch slices
  • 2 tbsp olive oil for drizzling
 
For the shrimp:
  • 2 tbsp olive oil
  • 1 lb shrimp —, peeled & deveined,
  • 2 tbsp olive oil
  • 1/2 tsp salt —, or more if needed
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • juice from 1/2 lemon
 
For the avocado spread:
  • 2 large ripe avocados —, mashed
  • juice from 1 lime
  • salt and pepper to taste
  • 1 small garlic clove minced

Pico de Gallo

  • 1 lb tomatoes (3-4 medium), diced
  • 1/2 medium onion (1 cup chopped)
  • 1 jalapeno pepper seeded and finely minced (optional)
  • 1/2 cup cilantro chopped
  • 2 Tbsp lime juice from 1 lime
  • Salt & pepper to taste

INSTRUCTIONS

  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper. Spray with cooking spray. Bake baguette slices for 10-15 minutes, until golden. Take out of the oven and drizzle with just a little olive oil.
  • Season shrimp with salt, pepper, smoked paprika, cayenne, and garlic powder.
  • Heat olive oil in a skillet over medium heat. Cook shrimp for 1-2 minutes per side, until pink. Transfer to a serving plate and squeeze juice from 1/2 lemon over shrimp.
  • In a bowl mash avocado and season with salt, pepper, and lime juice. Add garlic if you’d like.
  • Spread mashed avocado over baked bread and then top each piece with shrimp.
  • For Pico In a medium bowl, diced tomatoes, onion, jalapeno pepper, and chopped cilantro. Stir in 2 Tbsp lime juice and lightly season with salt & pepper season to taste.
Makes 4-6 servings depending on size of shrimp

July’s Recipe Chef Gason’s Crepes

Ingredients

  • 1 cup all-purpose flour
  • ½ cup milk or almond milk
  • Few splashes of avocado oil
  • ½ cup water
  • ¼ teaspoon salt
  • Pinch of cinnamon
  • 2 tablespoons butter
  • 1/2 cup of your favorite yogurt
  • Chop up 1/2 cup each of your 4 favorite  fruit
  • Powdered sugar

Directions

Step 1- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk or almond mike and water, stirring to combine. Add the salt and butter; beat until smooth

  • Step 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Step 3 Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  • Once all crepes are done. Spread about a tablespoon of yogurt in the middle of each crepe then place fruit on top of yogurt then roll the crepe up and place on the plate. Repeat until you have all the crepes filled. If any fruit is left over just place it on top of the crepes and sprinkle with powdered sugar. Serve hot.


Should make about 4 crepes

Encouragement of Self-Efficacy Within Our Choices of Health & Wellness

Encouragement of Self-Efficacy Within Our Choices of Health & Wellness

Debra Hopkins, BTCF President/ACE Certified Health Coach and Danielle Kelmar, LCSW & BTCF Clinical Board Member join #NEDAConnections to talk about  Encouragement of Self-efficacy Within Our Choices of Health and Wellness