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.

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


Lemon Chicken

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish

  Prep time: 10 minutes

Cook time: 45 minutes

Marinating time: 1 hour

Yield: Serves 4-6

Recipe courtesy of Simply Recipes


Recent Posts


Tags

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


Archive