A healthy outside starts with a healthy inside!

Book an Appointment

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

Grape and Broccoli Salad

1 Cup grapes, cut in half
4 cups broccoli florets
1/3 cup thinly sliced red onions
½ cup golden raisins
½ cup nuts (your choice)
½ lb bacon, cooked and crumbled (optional)

½ cup mayonnaise
¼ to 1/3 cup sugar
3 tablespoons red wine vinegar

  Mix grapes, broccoli, onion, raisins, nits and bacon together in a large bowl.

Mix dressing ingredients and toss with salad. Maker 4-6 servings

Recipe courtesy of Linda Carey, culinary specialist

Cauliflower Pizza Crust with Garlic

1½ pounds cauliflower
1 egg
½ cup grated Zamorano cheese
1 tablespoon arrowroot starch
1 teaspoon garlic powder
pinch of salt

  1. Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.

2. Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.

3. Remove the cauliflower to a cooling rack and place in the refrigerator to cool completely.

4. Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.

5. In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.

6. Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.

7. Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.

8. Allow the pizza to cool before serving.

Recipe courtesy of Dr Axe

Cashew Chicken Salad Sandwiches

2 cups diced cooked chicken
½ cup chopped cashews
½ cup chopped red apple
½ cup chopped peeled cucumber
½ cup mayonnaise
½ teaspoon sugar
½ teaspoon salt
Dash of pepper
6 leaves of lettuce
6 Kaiser rolls or croissants, split

  In a large bowl, combine chicken cashews, apple and cucumber.

In a small bowl, combine mayonnaise, sugar, salt and pepper. Add to the chicken mixture and toss to coat. Place lettuce leaf and ½ cup chicken on each roll or croissant. Makes 6 servings.

Recipe from Costco magazine.

Recent Posts


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