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OCTOBER 8TH

OCTOBER 13TH

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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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  

June’s Recipe Chef Gason’s Sweet Potato Soup Recipe

INGREDIENTS

  • 4 large sweet potatoes
  • cooking oil
  • 2 tablespoons butter
  • 1 cup finely diced leeks
  • 1/2 cup finely diced yellow onions
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt & pepper to taste
  • 3 cups chicken stock
  • 14 ounces canned coconut milk
  • Creme fraiche or sour cream for topping
  • Garlic infused Olive oil (optional)

DIRECTIONS

  • Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place down on a lined baking sheet. Roast for 30 minutes at 400-degrees F. Discard peels. Transfer to a bowl and thoroughly mash.
  • While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add leeks, onion, and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into the pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt, and pepper. Cook, stirring constantly for 1 minute.
  • Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
  • Whisk in mashed sweet potatoes until combined. Salt and pepper to taste.
  • Serve warm. If you so desire, garnish with chopped green onion, creme fraiche, or sour cream and drizzled with infused garlic olive oil.

This recipe makes about 6 cups