A healthy outside starts with a healthy inside!

Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Cauliflower Pizza

1 large head cauliflower
8 large eggs, divided
1 c. shredded white Cheddar
2 cloves garlic, minced
1 tsp. paprika
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 large onion
2 red bell peppers, chopped
1 c. ham
1 1/2 c. Shredded Monterey Jack
Freshly chopped chives, for garnish

  Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl.

To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined.

Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes.

Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and Monterey jack.

Broil until cheese is golden, 2 minutes.

Garnish with chives and serve.

Recipe courtesy of delish

Citrus Roasted Shrimp

8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste

  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods

Recent Posts


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