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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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April’s Recipe Chef Gason’s Easter Lamb Shanks

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 4 – 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti
  • 14 oz (tomato puree or tomato sauce)
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 2 bay leaves
  • Salt and pepper to season

INSTRUCTIONS

OVEN METHOD:

  • Preheat oven to 350°F.
  • Wash and pat dry lamb shanks with paper towel.
  • Heat 1 tablespoon of olive oil in a heavy pot over medium-high heat .
  • Sear two shanks in the hot oil until browned on all sides, then repeat with remaining 2-4 shanks.
  • Transfer to a plate and set aside.
  • Sauté the carrots and diced onions in the pan juices until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  • Return the shanks back into the pot; season with salt and pepper to taste and sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  • Add stock, wine, puree, tomato paste, bouillon and herbs the bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and cook for 2 1/2 hours and allow the meat to simmer slowly.
  • Gently transfer the shanks onto a plate; tent to keep warm.
  • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
  • You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
    *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  • Garnish with parsley and serve with mashed potatoes, rice or pasta.

March Recipe Jalapeno Jumbo Lump Crab Cakes with Mango Dipping Sauce

Jalapeno Jumbo Lump Crab Cakes with Mango Dipping Sauce

  • 1 pound lump crabmeat, well-drained and picked for shells
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped green onion
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon honey
  • 3 teaspoons diced jalapenos
  • Salt and freshly ground pepper
  • 1 ripe mango, peeled and cut into chunks
  • 1/4 cup plus 3 tablespoons vegetable oil
  • All-purpose flour, for dredging
  • 3 large eggs, beaten
  • 2 cups panko bread cups

Step 1

In a large bowl, combine the crabmeat with mayonnaise, green onions, lime juice, honey, and 2 teaspoon chopped jalapenos; season with salt and pepper. Stir well to break up some of the crabmeat. Form the mixture into 8 crab cakes, packing them firmly. Put the crab cakes on a baking sheet and refrigerate until firm, about 25 minutes

Step 2

Meanwhile, in a blender, puree the mango with 1 tablespoon of the oil and the remaining diced jalapenos until smooth. Scrape the mango puree into a small bowl and season with salt and pepper.

Step 3

Put a handful of flour into a medium, shallow bowl. Put the eggs in another shallow bowl and the panko in a third bowl. Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess. Dip the crab cake in the beaten egg and then coat it well with the panko. Repeat with the remaining crab cakes.

Step 4

In a medium skillet, heat 3 tablespoons of the vegetable oil until shimmering. Add 4 of the crab cakes to the skillet and cook them over moderately high heat until they are browned and crisp, about 3 minutes per side. Drain the crab cakes on a wire rack set over a baking sheet. Repeat with the remaining 3 tablespoons of vegetable oil and 4 crab cakes.

Step 5

Serve on a warm plate with side mango puree for dipping

Serve 4