How to Help Your Immune System …..

Posted on March 17 by
in Blog

There has been an overwhelming amount of information out there about this virus-some of it accurate, some of it not, some of it emotionally driven, some of it scientific but short-sighted.

So, let’s look at what we know:

1.It mostly spreads person-to-person through respiratory droplets (coughing/sneezing).

2.It can spread via contact with infected surfaces/objects.

3.The main symptoms include fever, cough, and shortness of breath.

4.One can be infectious prior to having symptoms, though level of infectiousness appears to coincide with severity of symptoms.

Here’s How You Optimize

Eat a diet rich in whole foods-fruits, veggies, whole grains, lean protein, healthy fats.

Avoid sugar, alcohol, and highly processed foods.

Get adequate sleep/rest.

Exercise regularly.

Reduce stress.

Stop or decrease cigarette smoking and tobacco use. Make sure any chronic conditions are well managed.

My Top 5 Immune Tips & Tricks

1.Vitamin C: Always a go-to for immune support.

2. Zinc: Zinc keeps the immune system strong.

3.Vitamin D: Amazing for preventing disease.

4.Probiotics: Great for your immune system.

5.Echinacea: One of the most powerful natural antivirals against human viruses.

*If you need further assistance with your diet or a supplement regime to help your immune system, I am offering phone consults and immune support supplements at a 10% discount during these difficult times.

Buffalo Cauliflower Bites

Posted on March 12 by
in Blog


1 head cauliflower at least 2 pounds, cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup hot sauce (I like Frank's RedHot)


Preheat oven to 425 degrees F. Line baking sheet with foil or parchment paper.
Place the cauliflower on the baking sheet, drizzle with oil, garlic powder, salt, and pepper, and toss to combine. Arrange in an even layer.
Roast until golden-brown and beginning to crisp, about 20-25 minutes.
Remove the cauliflower from oven. Pour the hot sauce over the cauliflower and use a spatula to toss until the florets are evenly coated. Return to the oven and roast until crispy, 5 to 10 minutes more.

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Lasagna Spaghetti Squash

Posted on March 05 by
in Blog

Ingredients needed:

Spaghetti Squash
Olive Oil
Seasonings: Salt, Pepper, Garlic powder, Italian Seasoning, fennel seed, bay leaves, paprika
Lean Ground Turkey
White onion
Crushed tomatoes
Tomato Paste
Balsamic Vinegar
Fresh Basil
Low fat ricotta
Freshly shredded mozzarella cheese


Cook the squash in the oven or Instant pot. (Oven: 30-45 mins at 425 degrees).
While the spaghetti squash is in the oven, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder on it for some flavor.
Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
In a small bowl, mix the ricotta and fresh basil together. Set aside.
Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!

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Sesame Carrot Noodle Salad

Posted on March 03 by
in Blog


2 tablespoons (28 milliliters) rice vinegar
2 tablespoons (42 milliliters) honey
2 tablespoons (28 milliliters) fresh lime juice
1 teaspoon lime zest
2 teaspoons (12 milliliters) toasted sesame oil
1 teaspoon freshly grated ginger
½ teaspoon kosher or sea salt
½ teaspoon crushed red pepper flakes
3 large carrots, peeled and trimmed
¼ cup chopped fresh cilantro
¼ cup chopped dry roasted peanuts


In a large glass bowl, whisk together rice vinegar, honey, lime juice, lime zest, sesame oil, ginger, salt and red pepper flakes. Taste and adjust seasoning, if necessary.
Thinly slice carrot (about ⅛-inch thick).
Add carrot ribbons and cilantro to the bowl of dressing and toss to combine.
Cover with plastic wrap or a fitted lid and refrigerate 30 minutes.
Heat a small skillet over medium heat.
Add peanuts and toast 30 to 60 seconds, stirring frequently, until peanuts are lightly browned and fragrant. Let cool.
Just before serving, top salad with chopped peanuts.

Cooking note: Carrots can be cut into coins, thinly sliced on a bias, shaved or spiralized.

NUTRITION PER SERVING: 87 calories, 5g total fat, 206mg sodium, 11g carbohydrate, 2g fiber, 2g protein

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