By Sarah Axtell, ND onApril 15, 2019
“Eat the colors of the rainbow” is a mantra I frequently say to my family and patients. And I always strive to practice what I preach! This salad is EASY and sure to please even the pickiest of eaters, as it is deconstructed and allows… Read More
By Sarah Axtell, ND onMarch 1, 2019
If you are a fan of creamy dressings, this Dill Avocado Dressing is a must! This can be used as a dip with veggies or as a salad dressing. It is full of good fat, which keeps you full and satisfied. Ingredients… Read More
By Joanne Aponte, ND onJanuary 9, 2019
When it comes to eating healthfully, it all takes planning, time and more cooking at home. I have not found any way around this. But there are ways to to make it easier and reduce the time you have to spend on planning and… Read More
By Sarah Axtell, ND onJanuary 5, 2019
I often sound like a broken record, advising my patients and my own family to “Eat the colors of the rainbow.” Purple sweet potatoes are an excellent way to include the color purple and thus a hefty dose of antioxidants in your diet. Anthocyanins are… Read More
By Joanne Aponte, ND onDecember 19, 2018
2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, minced 1 cup zucchini, sliced 3 large carrots, sliced 8 Cremini mushrooms, sliced 1 large green pepper, chopped 2 tbsp wheat free Tamari (Or coconut aminos) Sea salt and pepper to taste Add protein… Read More
By Joanne Aponte, ND onDecember 12, 2018
1 tablespoon olive oil 2 cloves garlic, minced 1 jalapeno, minced 1 cup quinoa 1 cup vegetable broth 1 (15-ounce) can black beans, drained and rinsed. (I like to add more beans!) 1 (14.5 oz) can fire-roasted diced tomatoes 1 cup corn kernels, frozen, canned… Read More
By Joanne Aponte, ND onDecember 12, 2018
This is a great high protein, low carbohydrate breakfast option. It uses non caloric sweeteners and is full or protein and fiber, making it a great option for those who are trying to lose weight. 2 cups unsweetened coconut or flax milk 1 slightly… Read More