Vegan Creamy Pumpkin Soup

Posted on December 18 by
in Blog


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


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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Holiday Stress...

Posted on December 14 by
in Blog

Don’t let stress steamroll your holidays or sabotage your health at any time! Here’s some stress-busting tips…..

Ensure a good night’s sleep – Reduce exposure to blue light and engage in relaxing bedtime routine to help reduce cortisol levels.

Control cravings by minimize the stress draining effect on important neurotransmitters, like serotonin. PS: low serotonin is related to low melatonin, which affects sleep quality.

Employ mindful practices such as yoga and meditation to mitigate anxiety-promoting neurochemicals.

Don’t isolate – seek support and enjoy the company of positive-minded family and friends.

Warm Spinach Salad

Posted on December 13 by
in Blog
  • 1/4 cup mayonnaise
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons dijon mustard
  • 3 tablespoons grated Parmesan cheese
  • salt and fresh ground pepper to taste
  • 3 strips organic, nitrate free bacon
  • 1 tablespoon olive oil
  • 1/2 medium sweet onion sliced into thin strips
  • 6 crimini mushrooms sliced
  • 3 ounces Halloumi cheese
  • 5 cups baby spinach
  • 2 hard boiled eggs peeled, sliced in half or chopped
  1. To make the dressing, combine all of the ingredients in a jar. Cover and shake well. Set aside.

  2. Cook the bacon in the microwave for about 3-4 minutes or until crisp. Set aside to cool. Crumble the bacon when it is cool enough to handle.

  3. Heat the oil in a nonstick frying pan over medium-high heat. Add the onions and let them cook until wilted.

  4. Add the mushrooms to the pan with the onions. Reduce the heat to medium, and let the vegetables cook until the onions are golden brown and caramelized. Stir the vegetables occasionally.

  5. When the onions and mushrooms are cooked, move them to the sides of the pan, and add the cheese in the middle. Turn the heat up a bit and let the cheese cook for about 3 minutes on each side. It should be just lightly golden brown and starting to melt.

  6. While the cheese is grilling, add the spinach to a large mixing bowl and toss it with as much of the dressing as needed. You may have dressing leftover. 

  7. Remove the pan from the stove, and add the dressed spinach. Toss everything in the pan, or if preferred, add everything back to the mixing bowl and toss to combine with the dressing.

  8. Garnish the warm salad with the crumbled bacon and sliced/chopped eggs.


To pasta or not to pasta....

Posted on December 12 by
in Blog

No doubt most of us crave pasta. There are plenty of healthier versions today that contain more protein and fiber.

1. Lentil Pasta: 20 grams of protein and 11 grams of fiber
2. Quinoa Pasta: 20 grams of protein and 6 grams of fiber
3. Chick Pea Pasta: 25 grams of protein and 13 grams of fiber

If you looking to slash over all calories after the holidays, than focus on Miracle Noodles or spaghetti squash.

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