Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

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

Waldorf Salad

1/3 cup plain yogurt
1/3 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
2 teaspoons curry powder
½ teaspoon sugar
½ cup thinly sliced celery
½ cup raisins
¾ cup halved seedless grapes
1 apple cored and diced
½ cup walnuts toasted
5 ounces baby spinach









  Place yogurt, mayonnaise, lime juice and zest, curt powder and sugar in a small bowl and whisk to combine.

Place celery, raisins, grapes, apple and nuts in a large bowl. Add half of the dressing and stir to combine. Add the spinach and toss with the remaining dressing.


Recipe Courtesy Myra Goodman, Food to Live By: The Earthbound Organic Cookbook






Ellie's Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper








  Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Recipe courtesy of Ellie Krieger






Recent Posts


Tags

berries chili curry powder rosemary clove Salsa cranberries white beans roasted veggies stir-fry Shallot gnocchi almond milk pecans Ginger spinach bell peppers sweet potatoes sage leaves Chicken Fruit Smoothie medjool dates garbanzo beans Almonds parsley sunflower seeds onion green beans sugar apple pumpkin puree Honey Chipotle cumin Zucchini Parmesan Crisps cauliflower crust mushrooms pomegranate oregano hash browns thyme yogurt dr axe casserole olive oil greek yogurt beets Cinnamon tomatoes soup apple cider vinegar spicy salmon pasta carrots Cauliflower Pizza cloves croissants chicken broth horseradish Southwestern Salsa peppers goat cheese dressing Easy Frittata pastry cream garlic cheese ham red wine vinegar Carrot Glaze Wraps Reggiano Cheese cashews tahini croutons butter Squash bell pepper summer pumpkin pie crust potato kalamata olives pistachios Guacamole oranges hoisin sauce Giada's Herbed Quinoa zucchini sourdough bread vegetables roasted Roasted Brussels Sprouts banana bacon Bartlett pears vanilla bean avocados quinoa apricots cashew roasted beets roasted carrots brussel sprouts Roast Chicken black bean Gazpacho chard leaves Guacamole Toast grapes Italian seasonings MACA mayo white wine vinegar Chicken and Broccoli Stir-Fry ACV coconut eggs chicken salad pomegranate molasses protein powder eggplant salad Arugula lime Gruyère cheese Organic 3-Bean & Vegetable Soup paprika gluten free cucumber honey quesadillas Beet-and-Apple Salad Salmon Kiwi cucumbers chia seeds Citrus Roasted Shrimp hummus walnuts heavy cream Broccoli pear gorgonzola tomato juice lemon raisins peaches sandwiches tomato paste cambozola almond butter macaroni salad Lemon juice


Archive