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Recipes

Easy Green Salsa

Roasted Tomatillo Salsa

Easy Roasted Green Salsa Recipe

This is so easy and taste delicious!

Variations: Skip the oven step, making it even easier, but I like the way it tastes with the tomatillos roasted. You could also roast the onions with the tomatillos!

Ingredients:

  • 6-8 tomatillos, outer husk and stems removed
  • 2 small onions, quartered
  • 2 cloves of garlic
  • 1 small can of mild diced green chilies (4oz.)
  • 1 jalapeno, seeds removed
  • ¼ cup of cilantro
  • Salt and pepper to taste

Method:

Preheat oven to 375. Place the tomatillos onto a baking sheet, and roast for 20 minutes. Add all ingredients to your food processor and pulse until coarsely chopped. Place in refrigerator and chill to let the flavors mingle, ENJOY! 

- Dr. Jared Thomure

Roasted Butternut Squash Soup Recipe

Butternut squash soup steps

One of our most commonly made foods lately has been soup. We make at least one large pot a week if not two. Soup is something that I used to be totally intimidated by and didn't know where to start. I have come to realize that they are delicious, really good for you, hard to screw up, and the options are endless in terms of which veggies, meat, and/or spices that you use. This week I have a butternut squash soup recipe for you! Enjoy! 

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Easy & Delicious Collard Greens Recipe

Collard Greens

This week we are sharing one of our favorite recipes. Jared has been making us a big pot of collard greens every week for the last few months. Leafy greens such as collards, kale, turnip greens, spinach, romaine lettuce, and swiss chard are nutrient power houses! According to the website Worlds Healthiest Foods , Collard Greens help with high LDL cholesterol, cancer prevention, and acute bowel disorder. They are also anti-inflammatory and are great for bone health and brain health! 

How many greens should you eat in a day? I love Dr. Terry Wahls' take on this matter. She is a medical doctor that healed her own multiple sclerosis by changing her diet. She recommends 9 cups of vegetables per day, 3 of which are leafy greens. She believes this is necessary to heal MS, heal other autoimmune diseases, and provide all the nutrition that your body needs. You can eat them raw or cooked, but I recommend cooked, especially if you have digestive issues.

Here is the recipe!

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Mexican Breakfast Casserole Recipe

Mexican Breakfast Casserole

Ingredients:

  • 12 eggs
  • 1 pound of chorizo sausage
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 tablespoon minced garlic
  • 2 carrots, shredded
  • 2 zucchini, diced (you could also use yellow squash or calabacitas (Mexican squash)
  • 1 tablespoon of chili powder
  • 1 tablespoon of paprika
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano (I used Mexican oregano that we had)
  • ¼ teaspoon of cinnamon
  • Salt and pepper to taste

 Directions

  1. Preheat the oven to 375 degrees.
  2. Brown the chorizo sausage in a pan over medium-high heat as you would a breakfast sausage (I smoked the chorizo for 2 hours in my smoker with hickory wood, so I skipped this browning stage).
  3. Add the onion, pepper, garlic, carrots, and zucchini. Add all spices and sauté for several minutes. 
  4. Transfer the sausage and vegetable mixture into an oven safe 9x13 baking dish (I use a glass one that has a plastic snap on lip for storage later). 
  5. In a separate mixing bowl, scramble 12 eggs well (I add in a couple of tablespoons of water, usually 2 or 3, to help with fluffiness). 
  6. Add salt and pepper to the eggs, and pour the scrambled eggs over the sausage and vegetables. Make sure the eggs are spread evenly throughout  
  7. Place the baking dish on the center rack in the oven. Bake at 375 for 40 minutes. (Ovens temps vary, if you aren’t sure about yours, check the casserole at 35 minutes,.You can always add more time!)

The casserole is now ready to enjoy!

We make this on Sunday afternoon, and put in the refrigerator. We usually cut the casserole into eighths, and we have breakfast for 4 days for 2 people. 

 Dr. Jared Thomure


 

 

Mexican Cauliflower Crust Pizza Recipe

Cauliflower CrustCauliflower Pizza Crust

Ingredients:

  • 1 Head of Cauliflower
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder

Directions:

  1. Start heating 2-3 inches of water in a large pot until it boils
  2. Preheat oven to 400 degrees
  3. While the water is heating, chop you cauliflower into florets
  4. Rice the cauliflower with grater blade of food processor (or with a cheese grater)
  5. Add riced cauliflower to boiling water for 4-5 minutes
  6. Strain riced cauliflower into a clean dish towel
  7. Squeeze excess water out of cauliflower. Use a big spoon so you don't burn your hands. (This step is key to not having a soggy pizza)
  8. Add egg and spices to cauliflower and mix well
  9. Spread cauliflower onto parchment paper or silicone baking sheet lined pan to form crust
  10. Bake at 400 for 35-40 minutes (depending on thickness of crust)
  11. Add toppings and bake for an additional 5-7 minutes

Sauce for Mexican Pizza

Ingredients:

  • 1 large can of whole peeled tomatoes
  • 1 small can of chipotle peppers in adobo sauce
  • 1 medium onion, diced
  • 1 teaspoon garlic, minced
  • 1 tablespoon of chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 can of coconut milk
  • Salt and Pepper to taste

Directions

  1. Add all ingredients to a pot over medium heat.
  2. Bring to a simmer.
  3. Use immersion blender or transfer to blender to blend the sauce until smooth.

Toppings

  • 1-2 Onions Chopped
  • 1 Red Pepper Chopped
  • 1 Green Pepper Chopped
  • 1-2 cups of shredded pork or chicken

*Substitute alternate meat and vegetables as you like

Saute veggies in some oil. Combine with Sauce and meat, and use to top pizza. 

 

Enjoy!