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“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Pumpkin Hummus

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika

Add all ingredients to list


  Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.

Recipe courtesy of Allrecipes



Pear “Toast” Four Ways

4 Ripe Bartlett pears
½ cup almond butter
2 bananas sliced
1-2 TBSP honey
1/3 cup hummus
2 cocktail cucumbers thinly sliced
1/3 cup Feta cheese, crumbled
2 TBSP Kalamata olives, sliced
1/3 cup organic Greek Yogurt
2 TBSP dried apricots, chopped
1/3 cup Cambozola, gorgonzola or blue cheese
1 ½ oz Italina dry salami, sliced
2 TBSP sliced almonds


  Slice pears lengthwise, cutting on either side of the core to create ¼ inch planks

Toast 1: Spread slices of pear with almond butter. Top with banaba slices and drizzle with honey

Toast2: Spread pear slices with hummus. Add cucumber slices, top with Feta cheese and Kalamata olives.

Toast 3: Spread ear slices Greek yogurt. Add banana slices and top with dried apricots

Toast 4: Spread pear slices with Cambozola chees. Add Italian salami and top with sliced almonds.

Recipe courtesy of Costco



Quinoa and Cucumber Noodles with Avocado Dressing

Serves: 4 – 6:
• 2 cups cucumber, spiralized or julienned
• 2 cups chopped tomatoes
• 2 large avocados, diced
• 1 red onion, sliced
• 2 cups cooked quinoa
• 1 handful chopped parsley (or cilantro)

For the dressing:
• 1 ripe avocado
• 1/4 cup white wine vinegar
• Juice of one lime
• Salt and fresh cracked pepper, to taste
• 3/4 cup olive oil

  The salad:
In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:
In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

Recipe courtesy of eatwell 101



Egg Muffins Recipe

Makes 10 to 12

Ingredients

Light olive-oil spray
6 eggs
Sea salt flakes
Freshly ground black pepper

Flavor combinations:
Crumbled feta, olives and finely chopped fresh chili or chili flakes
Grated Parmesan, finely chopped scallions and diced tomatoes
Smoked fish (trout, mackerel or salmon), chopped into small pieces, chopped dill and plain yogurt

For serving:
1 large ripe avocado
1 scallion, finely chopped
A handful of flat-leaf parsley, chopped
2 tsp. lemon juice
1/2 tsp. runny honey
 

 Directions

Preheat the oven to 375°. Spray 10 to 12 sections of a muffin pan with olive oil, brushing each hole to coat really well, then place in the oven.

Whisk the eggs in a pitcher with a splash of water and salt and pepper.

Take the hot pan out of the oven and pour in the egg mixture to fill halfway up each section, then top each one with your chosen ingredients. Bake for 20 minutes, or until cooked through and golden.

Meanwhile, peel, pit and dice the avocado, then combine in a bowl with the scallion and parsley, adding the lemon juice and a little honey to balance the acidity. Season to taste.

Remove the muffins from the oven and leave to cool for a minute or 2. Remove from the pan—they may stick a bit, so use a palette knife to release the sides. Serve with the avocado salsa.

From The Midlife Kitchen (Mitchell Beazley) by Mimi Spencer and Sam Rice.

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

•  1 1/4 pounds Brussels sprouts, trimmed and halved
•  2 tablespoons canola oil
•  Kosher salt and freshly ground pepper
•  3 tablespoons pomegranate molasses
•  Seeds from 1 pomegranate
•  1/2 cup coarsely chopped toasted hazelnuts
•  Finely grated zest of 1 lime
•  1 tablespoon finely grated orange zest
  Preheat the oven to 375 degrees F.

Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.

Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

Photograph by Kana Okada
Recipe courtesy Bobby Flay for Food Network Magazine



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