About

Michael Ng

Age: 47
Goals:

Work Experience

Whole Foods Market
Nutrition Consultant · 2017 to present · South Weymouth, Massachusetts

I help people read food labels and understand how to achieve 100% of their recommended daily allowance for vitamins and minerals. They can add this knowledge to their current meals. Projects include testing for 4th and 7th graders so that they have the knowledge to make their own decisions about nutritious food choices.

One of my specialties is helping people with diabetes type 2 develop a meal plan and eventually become non diabetic within 120 days.

ComputerVIP.com
Consultant · 2016 to present · Weymouth, Massachusetts

I help take technology and help apply it to everyday life making it easier using wired and wireless devices. Some of the biggest trends are creating unified communication methodologies which help families and corporations access any device and get their emails ,calendars events, and documents.

Hobbies and nutrition

 

Rock Climbing

Vitamin and Nutrition

 

 

Recipes

Raw kale Recipes:

“If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.”

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil
  • salt and ground black pepper to taste
  • 1 bunch kale
  • 1 persimmon, sliced
  • 1 apple, cut into matchsticks
  • 2 orange, peeled and cut into segments (see footnote)

  • Ingredients

    • 1 bunch kale
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 2/3 cup water
    • 1/4 teaspoon salt
    • 1/8 teaspoon crushed red pepper flakes
    • 1 tablespoon balsamic vinegar1/4 cup chopped pistachio nutsSteamed Kale Recipes:
      TOTAL TIME: Prep: 15 min. Cook: 25 min.
      MAKES: 4 servings
       Nutritional Facts: 3/4 cup: 61 calories, 4g fat (1g saturated fat), 0 cholesterol, 171mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

    Directions

    1. Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer.
    2. Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar. Yield: 4 servings.

 

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