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

Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD

Recent Posts


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