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"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Broccoli Salad

Ingredients
8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels


  Instructions

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.


Recipe courtesy of Trisha Yearwood

Ginger Cannellini Bruschetta

Ingredients
Makes approximately 16

• 4 Tbsp. garlic ghee
• 2 tomatoes
• Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
• ⅛ cup olive oil
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. ginger preserve
• 1 tsp. dried dill weed
• 1 tsp. coarse salt
• ½ tsp. fresh ground pepper
• 1 very fresh baguette, cut lengthwise and in 3-inch slices


  Instructions

1. Quarter tomatoes and slice into ¼-inch pieces and place in medium bowl.

2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside.

3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices.

4. Place on baking sheet and bake until golden brown, about 10 to 15 minutes.

5. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy!

Recipe courtesy of Edible Ayurveda

Pan Seared Scallops with Wilted Spinach

Ingredients
20 ounces sea scallops
salt and pepper
2 teaspoons butter
1 teaspoon olive oil
2 garlic cloves minced
6 ounces baby spinach washed and dried
Juice from fresh lemon





  Instructions
1. Pat sea scallops dry with a paper towel.
2. Lightly sprinkle scallops with salt and pepper on the top and bottom.
3. Heat 1 teaspoon of butter in a large pan over medium heat.
4. Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
5. Remove scallops to a plate and keep warm.
6. Add 1 teaspoon of butter to the pan and repeat process with remaining scallops.
7. Add olive oil to pan and swirl to coat.
8. Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted.
9. Serve scallops over spinach. Squeeze fresh lemon over the top.

Serves 4

Recipe courtesy of Margory Pilley



Spicy Kiwi Salsa

Ingredients
8 kiwis, ripe but firm
1 jalapeño pepper, minced
1/4 cup(s) cilantro, chopped
1/8 cup(s) Sweet Onion, finely chopped
Pinch of sea salt




  1. Peel the 8 kiwis and trim the ends.
2. Finely dice the kiwi. Now, this is why you want the fruit to be firm but ripe. Firm kiwi will dice like a cucumber. But dicing overly ripe kiwis is like trying to dice pudding–not fun!
3. Add the kiwi, 1 jalapeño, 1/4 cup of cilantro, 1/8 cup of sweet onion and pinch of seas salt to a small mixing bowl and gently stir together.
4. This salsa is best enjoyed the same day.

Makes 6 servings.

Recipe courtesy of Jerry James Stone

Breakfast Apple Nachos

2 apples, sliced
1/4 c. peanut butter, microwaved for 20 seconds
1/4 c. crushed graham crackers
1/4 c. chopped strawberries
1/4 c. blueberries
Raisins, for topping
Honey, for garnish



  On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.


Recipe courtesy of Delish




Baked Lemon Sage Tilapia

Serves 4
Ingredients
2 Tbsp. extra virgin olive oil
4 tilapia fillets, (6 oz. each)
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh sage
1 Tbsp. fresh lemon zest
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
Nonstick cooking spray


  Preheat oven to 350 degrees F.

Prepare a baking dish with nonstick cooking spray. Lay fish onto the baking dish; spread Dijon on top of each fillet, then drizzle fish with lemon juice and sprinkle with sage, lemon zest, sea salt and pepper.

Bake for 15 minutes or until fish is completely cooked.

Remove from oven; serve warm.

Recipe courtesy of Clean Eating with Amie Valpone




Breakfast Banana Splits

1 banana, split lengthwise
1 c. vanilla yogurt
1/4 blueberries
1/4 chopped strawberries
4 tbsp. granola
Honey, for drizzling


  Place banana slices in a long narrow serving dish. Scoop yogurt on top. Drizzle with honey and top with blueberries, strawberries and granola. Serve immediately.


Recipe courtesy of delish


Budda Bowl

½ cup olive oil, divided
½ a sweet potato, diced
1 carrot, diced
1 zucchini, diced
2 tsp chili powder
2 tsp cumin
Salt and Pepper to taste
¼ cup tahini
2 large avocados, sliced in half and pits removed
Lemon juice
½ cup cooked quinoa

  Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes.

In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing.

Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice.

Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings.

Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce

Cauliflower Pizza

1 large head cauliflower
8 large eggs, divided
1 c. shredded white Cheddar
2 cloves garlic, minced
1 tsp. paprika
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 large onion
2 red bell peppers, chopped
1 c. ham
1 1/2 c. Shredded Monterey Jack
Freshly chopped chives, for garnish

  Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl.

To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined.

Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes.

Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and Monterey jack.

Broil until cheese is golden, 2 minutes.

Garnish with chives and serve.


Recipe courtesy of delish

Citrus Roasted Shrimp

8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste























  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods




















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