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

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


Archive