Menu
A healthy outside starts with a healthy inside!

828.734.7702    
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


Tags

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


Archive