A healthy outside starts with a healthy inside!

Book an Appointment

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

jerk salmon

1½ lb fresh Salmon filet
4 scallions, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeds and ribs removed, dices
1 Tbsp brown sugar
1 tsp thyme
1 Tbsp ground ginger
1 Tbsp allspice
2 tsp cinnamon
2 tsp smoked paprika
½ tsp cayenne pepper, or to taste
2 tsp sea salt
¼ c soy sauce
6 Tbsp olive oil, divided
Juice of 2 limes ( about ¼ cup)

  Rinse salmon, pat dry. Cut into 4 (6 oz) portions. Place in a large zip-close bag.

Mix scallions, garlic, jalapeno, sugar, thyme, spices, salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour over salmon and seal bag; turn bag over to evenly coat salmon. Marinate 2 to 4 hours.

Preheat oven to 400F. Heat remaining oil over high heat in an ovenproof skillet. Sear salmon on one side about 1 minute. Flip and cook until pale pink, about 1 more minute.

Transfer skillet to oven, bake 6-8 minutes, until salmon flakes easily ( 145 F internal temperature). Allow salmon to rest 3-5 minutes. Makes 4 servings.

Recipe courtesy of Multiexport Foods

Pepper Egg-in-a-Hole

4 bell peppers (assorted colors), tops and seeds removed
1 c. shredded Cheddar
4 slices bacon, cooked and chopped
kosher salt
Freshly ground black pepper
4 large eggs
Freshly chopped parsley, for garnish

  Preheat oven to 400º. In each bell pepper half, add cheddar and cooked bacon. Crack an egg on top and season with salt and pepper.
Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.
Garnish with parsley.

Recipe courtesy of delish

Recent Posts


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