By Sarah Axtell, ND onOctober 12, 2020
This recipe is reminiscent of a traditional African peanut stew. I add my own healthy twist by including turmeric and ginger, two anti-inflammatory super spices. It is perfect for a cool Fall evening. I double the recipe so I can freeze half for an easy… Read More
By Joanne Aponte, ND onSeptember 22, 2020
Make these veggies ahead of time and use throughout the week. They keep in the fridge for up to 5 days. Enjoy as a side dish or combine with quinoa. These taste great with quinoa, spaghetti quash, or zucchini noodles tossed in pesto! Click… Read More
By Joanne Aponte, ND onSeptember 15, 2020
Collard greens are a great source of calcium and Vitamin K. Super alkalinizing and a great low carb wrap alternative. Try the recipe below or fill the collard wrap with your favorite fillings. Ingredients: 2 organic collard leaves, washed, dried and stems trimmed… Read More
By Joanne Aponte, ND onSeptember 11, 2020
This dairy free pesto is made from pumpkin and hemp seeds. Seeds are a great alternative to using nuts. Pumpkin seeds are a great source of zinc (one of the most important immune supportive nutrients). The seeds are an excellent vegetarian protein source and source… Read More
By Sarah Axtell, ND onAugust 25, 2020
Zucchini is so versatile. It can be made into noodles, muffins, lasagna, and now cookies! These Zucchini Chocolate Chip Cookies are soft and chewy, full of fiber, and just the right amount of sweetness to satisfy… Read More
By Aidanne MacDonald-Milewski, ND onAugust 18, 2020
Recently, my friend shared this recipe with me and I fell in love with it instantly! It’s simple, refreshing, nutritious and a perfect side to bring to any summer cookout. Below you can find the recipe as well as more information on key nutrients or… Read More
By Sarah Axtell, ND onJuly 19, 2020
We planted collard greens in our garden this year, and they have flourished over the past couple months. My go-to recipe for these greens are collard wraps. I’ve been experimenting with different fillings, and I especially like this one (see below). The basic idea is… Read More
By Sarah Axtell, ND onMay 31, 2020
Quinoa bowls make for a super healthy, filling, AND easy lunch or dinner. The concept is simple: Make a big batch of quinoa and then top with roasted veggies, nuts/seeds/protein of your choice, and your favorite dressing. I often make a big batch of quinoa… Read More
By Sarah Axtell, ND onMay 31, 2020
We aim to eat salmon once a week. I find it helps to keep the day we eat salmon consistent to ensure we get it in once weekly. Meal planning is key! In our house, we have “Salmon Mondays.” I go to the store over… Read More
By Sarah Axtell, ND onMay 31, 2020
Shredding beets and sauteing them on the stove-top makes for a fast and easy veggie side dish. Don’t discard those beet greens- they are food for your liver!… Read More
By Joanne Aponte, ND onMay 29, 2020
*** To save time I usually use wild canned salmon. You can also try baking the salmon instead of poaching. For the salmon: 1 pound salmon fillet, cut in half1/2 teaspoon sea salt (for the rub)4 cups water1 1/2 teaspoons sea salt (for the… Read More
By Sarah Axtell, ND onMay 28, 2020
Sometimes you just need a creamy dressing. Oil and vinegar gets boring so this is where tahini comes in. Tahini is sesame seed butter (often a main ingredient in hummus). Tahini is a great source of calcium (yes, despite what the USDA would like you… Read More
By Sarah Axtell, ND onMay 5, 2020
I eat these pumpkin muffins year-round as they are reminiscent of my favorite dessert: pumpkin pie. Not only are they delicious and moist, but they are packed full of nutrients. The pumpkin provides the immune-supporting Vitamin A. The almond flour and the ground seeds… Read More
By Sarah Axtell, ND onMay 4, 2020
Here is the recipe. Enjoy!… Read More
By Sarah Axtell, ND onMay 1, 2020
In honor of Mother’s Day, this post is for all you tired ladies out there that need a natural boost! Maca is a plant native to the Andes, revered for its many nutritional and medicinal properties. Maca is a true super-food, for it is an… Read More
By Aidanne MacDonald-Milewski, ND onApril 27, 2020
Health and wellness of the heart are fundamental to our overall well-being. The heart is a constant powerhouse that works in complement with our lungs to provide oxygen to our tissues and brain. It transports nutrients that we gather from the foods we eat… Read More
By Sarah Axtell, ND onApril 23, 2020
I call this “Detox Pesto” thanks to the cleansing dandelion greens and cilantro. We tend to think of dandelion greens as a pesky weed, but they are actually quite medicinal, especially to our liver and digestive tract. Dandelion simulates phase 1 and phase 2 pathways… Read More
By Sarah Axtell, ND onApril 23, 2020
Brussels sprouts are part of the cruciferous vegetable family. Cruciferous vegetable consumption has been implicated in the prevention of many different cancers, including lymphoma, breast, prostate, bladder, and lung cancer. Cruciferous vegetables contain the anti-cancer and liver-supportive substances, sulforophane and indole-3-carbinol. Indole-3-carbinol induces phase 1… Read More
By Joanne Aponte, ND onApril 17, 2020
This is a delicious, quick and easy soup recipe with plenty of protein. The garlic and ginger are immune boosting and the turmeric reduces inflammation and protects your brain. Make a double (or triple) batch and freeze for later. Ingredients 1 tbsp avocado oil or olive… Read More
By Sarah Axtell, ND onApril 10, 2020
This recipe was featured in Natural Awakenings Magazine in 2021. This is a savory and slightly sweet superfood snack. Gift your health-conscious foodie friends these spiced nuts this holiday season. People love them and are relieved to get an alternative to cookies!… Read More
By Sarah Axtell, ND onApril 3, 2020
This pesto is one-of-a-kind! It is packed with flavor AND nutrients-minerals (zinc, iron and calcium), chlorophyll (a detoxifying component of green leafies) and omega-3 fatty acids. It is rich in immune-supportive zinc, thanks to the pumpkin seeds. The pesto is dairy-free, but trust me, you… Read More
By Joanne Aponte, ND onMarch 28, 2020
This recipe is SIBO friendly and low fodmap. There is actually some science to support chicken soup as a cold remedy! Chicken soup may block the migration of white blood cells to the upper respiratory tract and (according to a 2012 study in the American… Read More
By Sarah Axtell, ND onMarch 20, 2020
Not every meal needs to contain meat. I do think “happy meat” (grass-fed, organic) can be included as part of a healthy diet. Eating sustainably-raised, “happy meat” is not likely harmful and can be beneficial by stabilizing blood sugar, increasing HDL (or good cholesterol), decreasing… Read More
By Joanne Aponte, ND onFebruary 9, 2020
1/4 cup pumpkin (canned is fine) 10 oz of liquid – I use half water and half non-dairy milk. dash of pumpkin pie spice (add more as desired) 1 tbsp coconut cream 1/2- 1 tbsp ground flax seeds 1 tsp of honey (or… Read More
By Sarah Axtell, ND onFebruary 6, 2020
This salad incorporates the following superfoods: cauliflower, turmeric, walnuts, and capers. Cauliflower belongs to the cruciferous vegetable family. Cruciferous vegetable consumption has been implicated in the prevention of many different cancers, including lymphoma, breast, prostate, bladder, and lung cancer. Cruciferous vegetables contain the anti-cancer substances,… Read More
By Sarah Axtell, ND onDecember 31, 2019
Forget the powdered hot chocolate mixes that are full of sugar and dairy. This Healthy Hot Chocolate recipe uses raw cacao and is sugar-free, dairy-free. Raw cacao is a super-food rich in antioxidants and magnesium (more magnesium than a serving of spinach!). This hot… Read More
By Sarah Axtell, ND onNovember 3, 2019
This is one of my favorite ways to eat squash in the Fall and Winter. I actually eat it for breakfast often. It is easy, warming, and is a great way to incorporate more turmeric… Read More
By Sarah Axtell, ND onSeptember 30, 2019
This salad truly is a taste of Fall. It’s easy, packed full of antioxidants, and delicious. Enjoy! Ingredients: 1 butternut squash, peeled and cubed (I often buy Trader Joe’s pre-cut bags of butternut squash. Use 2 bags) 1 TBSP avocado oil2 tsps turmericSalt and pepper8… Read More
By Sarah Axtell, ND onAugust 30, 2019
I love chocolate. The darker the better. I look forward to my couple squares of dark chocolate after dinner every night. Another treat I’ve been enjoying lately are these gluten-free cookies are made with teff flour. Teff is iron- and protein-rich gluten-free whole grain… Read More
By Joanne Aponte, ND onJuly 17, 2019
Fried Fish 1 large egg1 teaspoon kosher salt1/2 teaspoon black pepper1/2 teaspoon garlic powder1/2 teaspoon dried thyme4 (6 oz) thin fillets of a firm, white fish such as sole or cod1 cup almond flourAvocado oil Instructions: In a shallow bowl, whisk the egg with the salt, pepper, garlic powder and dried thyme. Dip each fish fillet into the… Read More
By Sarah Axtell, ND onMay 20, 2019
This Blueberry Collagen Baked Oatmeal is filling and protein-packed (thanks to the collagen powder) and perfect to meal prep ahead for a healthy weekday breakfast. Consider using Bob’s Red Mill Protein Oats to up your protein-game even more. These protein oats have no… Read More
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 1/4… 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
By Joanne Aponte, ND onNovember 28, 2018
I’m not a huge fan of the taste of salmon, but I really like it in this recipe. So if you are like me, this recipe is a great way to get more salmon in your diet. Ingredients 8 ounces rice or… Read More
By Sarah Axtell, ND onOctober 18, 2018
This veggie side dish is super tasty and ultra-cleansing thanks to the parsley, brussels and lemon juice (all foods that support the liver). This recipe also includes Pecorino Romano cheese- sheep’s cheese, which is easier to digest than dairy that comes from cows. If you… Read More
By Sarah Axtell, ND onSeptember 3, 2018
My daughters, Cece and Lulu, made up this recipe. They make a batch weekly on Sunday, and we store them in the freezer. I find that getting kids involved in cooking leads to a more adventurous, healthy eater. These Peanut Butter Chocolate Chip Energy Bites… Read More
By Joanne Aponte, ND onSeptember 1, 2018
Turkey Rollups 1 cup Cucumber slices ¼ cup Hummus 3 slices Turkey of chicken 2 small whole grain pitas (or lettuce) – for a gluten free low carb option use collard greens or romaine lettuce for the… Read More
By Joanne Aponte, ND onAugust 28, 2018
A salad dressing or sauce is a great way to create a delicious meal. These are healthier alternatives to store bought dressings which use less healthy oils (canola, sunflower, and soybean oil). Use these on salads, over sautéed veggies, with chicken, over rice or quinoa. Read More
By Sarah Axtell, ND onAugust 19, 2018
This is one of the easiest and quickest side dishes. I serve it with Coconut Turmeric Crusted Fish as a topping for fish tacos. I like to lightly steam the cabbage as it is easier to digest when cooked. In addition… Read More
By Joanne Aponte, ND onJuly 12, 2018
Here are a couple healthy and delicious recipes to bring to your summer cookouts and picnics. I always brings a vegetable or vegetarian dish to gatherings to counterbalance the typical burgers, hotdogs and buns. This way I know my family will have something healthy to… Read More
By Sarah Axtell, ND onMay 18, 2018
I made these Mini Spinach Quinoa Hemp Bites recently, and they were a hit with my kids. I find my kids like patties or individual “bites”- things they can dip in ketchup really! I’m not a huge fan of ketchup due to the sugar… Read More
By Sarah Axtell, ND onApril 29, 2018
I try to avoid store bought salad dressing. First, they are typically full of inflammatory vegetable oils and sugar. Secondly, they just don’t taste very good. Dress up your salads, roasted or steamed veggies, fish or chicken with this Green Goddess Dressing. It doesn’t… Read More
By Sarah Axtell, ND onApril 20, 2018
This is a quick and easy pancake (or waffle) recipe using Simple Mills Pancake and Waffle mix. My girls love pancakes, but traditional box mixes are full of empty carbs. The Simple Mills box mix is pretty clean but still not enough protein, fiber… Read More
By Sarah Axtell, ND onApril 17, 2018
Arugula is a member of the super-food cruciferous vegetable family. Cruciferous vegetables (think broccoli, cauliflower, Brussels sprouts and arugula) are among the healthiest vegetables thanks to their anti-inflammatory, antioxidant, and detoxifying properties. We typically think to eat arugula raw in salads, but it is delicious… Read More
By Sarah Axtell, ND onApril 12, 2018
These make for a quick midday pick-me-up when you are craving something sweet. The collagen powder will help stabilize your blood sugar, keeping you full and energized all afternoon. And not to mention the collagen will do wonders for your hair, skin, and joints. Enjoy!… Read More
By Joanne Aponte, ND onMarch 16, 2018
Prepare this in advance for a quick lunch or dinner. Tastes great served cold. Servings: approx. 4 Gluten free, Vegan Ingredients: 1 cup quinoa 2 cups vegetable broth or water 1 large (or 2 medium tomatoes), chopped small 1 cucumber, chopped 4 scallions chopped 2… Read More