Our Wellness Blog

Sweet potato with lime and cilantro
Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 4 servings
Ingredients:
4 sweet potatoes
1/2 bunch fresh cilantro
2-3 limes
Extra Virgin Olive Oil
Sea Salt (optional)
Directions:
1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.
2. Wash and chop cilantro leaves.
3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with a sprinkle of oil, then squeeze fresh lime juice all over and shower with cilantro leaves. Add salt to taste.

Kale Chip Recipe:
Kale, about 1/4 pound
Olive Oil
Salt

Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Wash and thoroughly dry the kale. Break it into pieces about half the size of the palm of your hand. Take care to remove the fibrous stems. Spread the kale pieces on the cookie sheet. Drizzle with olive oil and sprinkle with a bit of coarse salt. Place in the oven for about 10 minutes or until crisp. Remove, cool and eat as is. You can store in an airtight container for about a week.

Kale Chip Recipe:
Kale, about 1/4 pound
Olive Oil
Salt

Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Wash and thoroughly dry the kale. Break it into pieces about half the size of the palm of your hand. Take care to remove the fibrous stems. Spread the kale pieces on the cookie sheet. Drizzle with olive oil and sprinkle with a bit of coarse salt. Place in the oven for about 10 minutes or until crisp. Remove, cool and eat as is. You can store in an airtight container for about a week.

Kale Chip Recipe:
Kale, about 1/4 pound
Olive Oil
Salt

Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Wash and thoroughly dry the kale. Break it into pieces about half the size of the palm of your hand. Take care to remove the fibrous stems. Spread the kale pieces on the cookie sheet. Drizzle with olive oil and sprinkle with a bit of coarse salt. Place in the oven for about 10 minutes or until crisp. Remove, cool and eat as is. You can store in an airtight container for about a week.

It is quality over quantity when it comes to sleep......Uninterrupted Z'ssssss improve immune health, keep hormone levels in check, and it has even been shown that breast cancer survivors with the best quality of sleep had twice the longevity of those who had poor sleep quality (according to the journal "Sleep".) Shutting down the television, computer and cell phones at least an hour before bed is one strategy, not eating a large meal 3 hours before sleep (a light snack is fine) is another, having a cool room that is not too warm, not having a night light or other light has also been shown to be very important as well. (Your eyes may be closed but your brain knows the difference). There are many supplements that also help with a good quality sleep. If you have tried everything, making an appointment here at Wholebody Solutions can provide help with which supplements could be right for you.

It is quality over quantity when it comes to sleep......Uninterrupted Z'ssssss improve immune health, keep hormone levels in check, and it has even been shown that breast cancer survivors with the best quality of sleep had twice the longevity of those who had poor sleep quality (according to the journal "Sleep".) Shutting down the television, computer and cell phones at least an hour before bed is one strategy, not eating a large meal 3 hours before sleep (a light snack is fine) is another, having a cool room that is not too warm, not having a night light or other light has also been shown to be very important as well. (Your eyes may be closed but your brain knows the difference). There are many supplements that also help with a good quality sleep. If you have tried everything, making an appointment here at Wholebody Solutions can provide help with which supplements could be right for you.

It is quality over quantity when it comes to sleep......Uninterrupted Z'ssssss improve immune health, keep hormone levels in check, and it has even been shown that breast cancer survivors with the best quality of sleep had twice the longevity of those who had poor sleep quality (according to the journal "Sleep".) Shutting down the television, computer and cell phones at least an hour before bed is one strategy, not eating a large meal 3 hours before sleep (a light snack is fine) is another, having a cool room that is not too warm, not having a night light or other light has also been shown to be very important as well. (Your eyes may be closed but your brain knows the difference). There are many supplements that also help with a good quality sleep. If you have tried everything, making an appointment here at Wholebody Solutions can provide help with which supplements could be right for you.

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:
A gluten free recipe that makes about 30 stuffed mushrooms

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:
A gluten free recipe that makes about 30 stuffed mushrooms

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:
A gluten free recipe that makes about 30 stuffed mushrooms