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

Slow Cooker Recipe: Organic 3-Bean & Vegetable Soup

1 carton organic vegetable broth
1 can organic black beans
1 can organic garbanzo beans
1 can organic kidney beans
2 cans organic tomato sauce
1 head of cabbage (chopped)
8 medium carrots (chopped)
2 tsp. organic Adobo seasoning
1/2 tsp. organic garlic powder
1/2 tsp. organic kelp granules (sea salt can be substituted)


















  Add broth, black beans, garbanzo beans, kidney beans and tomato sauce to slow cooker.

Next, add Adobo seasoning, garlic powder and kelp granules.

Finally, add vegetables.

Stir mixture to combine.

Cook on high for 4-5 hours

Recipe courtesy of The Bombshell Mommy

















Southwestern Honey-Chipolte Glazed Salmon

Glaze:
6 Oz honey
2 -3 Tbsp canned chipotle chiles in sauce, minced
2 Tbsp orange juice

Southwestern Salsa:
2 red bell peppers
1 jalapeno pepper
3 ears of corn, peeled
1 sweet onion, in small dice
2 (15 oz) cans black beans, drained and rinsed
Juice of 2 Limes
2 Tbsp olive oil
1 bunch cilantro, washed and chopped
2 tsp cumin
2 tsp chili powder
Salt and freshly ground pepper, to taste
4 6oz salmon filets

















  Prepare the glaze. Combine all the ingredients and set aside.

Prepare the salsa: Roast the bell and jalapeno peppers as 425F until the skin darkens and breaks away from the flesh. Cool; trim off ends and remove seeds. Dice the bell peppers; mince the jalapeno. Poach the corn in salted boiling water for 9 minutes. Cool; cut off and reserve the kernels. Sauté the onion until transparent. Combine all of the salsa ingredients and set aside.

Prepare the salmon: Grill or pan roast the salmon at 425F for about 10-12 minutes, until cooked throughout and at 145F internal temperature, Divide the salsa among the 4 plates, or spread into a large platter. Top with salmon, then pour the glaze over the salmon. Makes 4 servings.

Recipe courtesy of Lusamerica, SlaMar, Vikenco

















Recent Posts


Tags

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


Archive