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.

Gluten Free Pumpkin Dream Bars

Crust:

2 ½ c Gluten Free Honey Nut Cheerios cereal
3 Tbsp firmly packed brown sugar
1/3 c butter melted

Filling:

2 eggs
½ c. brown sugar
1 15- oz can pumpkin
1 12- oz can evaporated milk
1 tsp. cinnamon
¼ tsp. ginger
1 tsp. vanilla
½ tsp. salt
Powdered sugar, for dusting

 

Make crust:

Preheat oven to 350 degrees F. Grease a 9”-x-9” square baking pan.

Crush Cheerios into fine crumbs inside a large re-sealable plastic bag using a rolling pin. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Combine Cheerios crumbs, melted butter, sugar, and salt and blend until combined. Press crumb mixture into the bottom of the greased baking pan. Bake until beginning to turn golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.

Make Filling:

Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.

Recipe courtesy of Delish

Cinnamon Baked Pumpkin

For a twist on tradition, we transformed pumpkin from the usual pie into an enchanting side dish recipe.
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded,
  • 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted
 

Preheat oven to 325°F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin.

Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 ( ¾-cup) servings.

Tip: The sugar pumpkin can be replaced with butternut or acorn squash.

Recipe courtesy of Diabetic Living Magazine


Recent Posts


Tags

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


Archive