A healthy outside starts with a healthy inside!

Book an Appointment

“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.

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

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

Recent Posts


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