Eye Health...

Posted on January 14 by
in Blog

...hard work...

Posted on January 08 by
in Blog

High Protein Breakfast Muffins (Gluten, Nut and Dairy Free)

Posted on January 04 by
in Blog

Ingredients

7 large egg whites
3 large whole eggs
1 mashed banana
1/3 cup oat bran
1/4 cup chia seeds
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons ground flaxseed
1/2 cup berries (optional)

Instructions

Preheat oven to 375°F.
In a medium-sized mixing bowl, combine all ingredients, except for the berries, and mix until uniform consistency forms. Fold in the berries, if desired.
Pour into silicone muffin tins and bake at 375°F for 15-20 minutes, or until a toothpick inserted comes out clean.
Let cool and enjoy! Store in an airtight container in the refrigerator. To reheat before eating (if desired), microwave for ~30 seconds.

Note: For a sweeter muffin, you can add a few packets of Stevia. Nutrition Facts (per 3 muffin serving): 235 calories, 9.5g fat, 150 mg sodium, 23g carbohydrates, 8g fiber, 15.5g protein

Protein-Packed-Breakfast-Muffins-C-it-Nutritionally-4-712x1024

Vegan Creamy Pumpkin Soup

Posted on December 18 by
in Blog

Ingredients

1 tablespoon extra virgin olive oil
½ cup finely diced carrots
½ cup finely diced onion
1 cup finely diced yukon gold potato
1.5 cups pumpkin puree
3 cups vegetable stock
½ cup dry white wine
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
balsamic glaze for garnish
extra virgin olive oil for garnish
finely chopped chives for garnish

Instructions

1. In a medium dutch oven, add olive oil over medium heat
2. Add carrots, onions, and potatoes and stir
3. Cover and let cook for 10 minutes or until soft
4. Add pumpkin, stock, wine, vinegar, salt and pepper
5. Using an immersion blender, blend until smooth (this can also be transferred to a blender)
6. Bring to a simmer and simmer for 15 minutes, uncovered
7. Divide into 4 portions and garnish each bowl with a drizzle of balsamic glaze, olive oil, and chives

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