November "Half-Hour to Health" | Simple Recipes


Hi Everyone!

Have you ever heard of a "fat bomb"? That's just one of our new simple recipes that Dr. Anthony and Dr. Casen share in this month's "Half-Hour to Health." Others include colder weather meals and holiday sides that will please your family and friends! Speaking of holidays, here's our November calendar that includes our Thanksgiving week schedule and our Food Drive with the Greater Cleveland Food Bank.

Fat Bombs

A. Ingredients: 2 jars of almond butter, 1 bar of Kerrygold butter, 8 tbsp coconut oil, 1 tbsp Celtic Sea Salt, optional: walnuts, cinnamon, almonds, pecans

B. Action Steps: put all of the ingredients in a pot on low to medium heat, continuously mix together until the mixture is all the same. Pour the contents of the pot into pan with a parchment sheet on the bottom of it.  Place in the freezer for 2 hours.  Take out of the freezer and cut into tiny squares of about ½ inch by ½ inch.

Place the squares in containers in the freezer.  Enjoy as a snack.


A. Ingredients: 2 cans organic chickpeas, 1 tbsp olive oil, 1 tbsp water, 1 tsp organic tahini, ½ tsp Celtic Sea Salt optional: garlic, beet juice, shallots, roasted red peppers, black beans

B. Action steps: put all of the ingredients into a food processor, depending on how you like your hummus for thicker hummus don’t keep the machine on as long, for very creamy hummus make sure to use on higher for a longer period of time.

Turkey (Or Chicken) Curry

A. Ingredients: 2 pounds ground chicken or turkey, 2 can organic coconut milk, 3 diced large carrots, 2 chopped onions, 1 can chickpeas, 2 cloves of garlic, 4 tbsp organic curry powder, 1 tbsp Celtic Sea Salt

B. Action Steps: Add all ingredients into a crock pot, place on low heat for 8 hours. Possible that a small amount of buckwheat or gluten-free flour would be needed for thickening.

Vegetable Pot Roast

A. Ingredients: 1 roast (3-4 pounds), 2 chopped onions, 1 container chopped organic mushrooms, 1 cup chopped celery, 1 cup chopped carrots, ½ tbsp Celtic Sea Salt, ½ tbsp ground pepper, 2 cups chicken broth

B. Action steps: add all ingredients into a crock pot, place on low heat for 8 hours, add more Celtic Sea Salt to taste

Simple Butternut Squash Soup                 

A. Ingredients: 2 tbsp organic butter, 1 stalk chopped celery, 2 chopped medium carrots, 1 small chopped onion, 1 butternut squash that’s been peeled, cored, and cubed, 1 container organic chicken stock, ½ tbsp Celtic Sea Salt, ½ tbsp ground black pepper, optional – ½ cup chopped walnuts or pecans, and ¼ cup chopped chives.

B. Action steps: Saute lightly the celery, onions carrots, and squash until lightly browned, add the container of chicken stock and salt and pepper with sautéed veggies into a blender or a food processor.  Once everything is uniform, add to pot and cook on low heat for 20 minutes.  Garnish with chopped nuts or chives.

Best Scrambled Eggs Ever

A. Ingredients: 5 eggs, 2 tbsp organic butter

B. Action steps:  Place 5 cracked eggs in a sauté pan with 2 individual tbsp of butter. Place the heat on high and start mixing the eggs and the butter together. After 30 seconds take off of the heat for 15 seconds but continue to mix the eggs with a spatula. Continue this 30 seconds on and 15 seconds off of the heat with continual mixing until the eggs start to solidify.  Do not overcook the eggs. Garnish with Celtic Sea Salt and chopped chives if desired.

Avocado Ice Cream Pudding

A. Ingredients: 4 avocados, 1 can organic coconut milk, 1/3 cup brown rice syrup or ½ tsp stevia, optional: walnuts or pistachios

B. Action steps: peel and pit the avocados, add the avocado and the coconut milk in a food processor with your sweetener. Place in the freezer to chill for an hour. Garnish with crushed nuts.

Simple Crock Pot Chili

A. Ingredients: 2 pounds organic meat of choice (turkey, chicken, beef, or lamb), 2 cans organic tomato paste, 2 cans organic fire roasted tomatoes, 1 can kidney beans, 1 can of corn or fresh corn, 1 chopped onion, 6 tablespoons chilli powder, 1 ½ tbsp. Celtic Sea Salt – optional: chopped mushrooms, chopped broccoli

B. Action steps: put all ingredients in a crock pot and let it cook to yummy goodness for at least 8 hours.

“To Die For” Kale Salad

A. Ingredients:1 bushel of kale, 1 cup grated Romano cheese, 2 tbsp olive oil, 2 tbsp avocado oil mayonnaise, 2 tbsp stadium mustard, optional horseradish.

B. Action Steps: Pull the leaves of kale off of the stalks, chop into smaller pieces of kale typically the size of a quarter, mix wet together and add on top of the kale with the grated cheese. Combine together with your hands.

The Best Holiday Green Bean Side Dish!

A. Ingredients: 1 package green beans, 1 chopped onion, 10 chopped mushrooms, 2 tbsp olive oil, ½ tbsp. Celtic Sea Salt, ½ tbsp. ground pepper, ½ tsp paprika, ½ tsp cumin.

B. Action Steps: Combine the green beans with the onions and mushrooms, add the olive oil and mix together with your hands until the veggies are coated with olive oil, add dry spices and mix together by hand, place in a pan in the oven and bake at 350 F for 30 mins.  –  optional a small amount of grated romano cheese on top

Our Next H2H: Staying Healthy Through the Holidays: Dec 6th at noon and Dec 7th at 6pm

AGRISEPT is on special all month - 15% off

Breast Thermography is next Friday Nov 10th – Space is very limited – see our team for more details.

"What's Cooking?" With Dr. Bob

Hi Everyone!

Summer is a great time to highlight the produce that is fresh from the farm (or supermarket), and Dr. Bob is in his kitchen making a meal with his findings. What are your favorite vegetables to cook during the summer? Let us know!

Summer Recipes

We are excited to share with you some brand new recipes that Dr. Anthony and Dr. Casen have personally prepared when they are at home. Please watch our "Half-Hour to Health" episode below that includes a special guest!

Dr. Anthony’s Sautéed Quinoa with Vegetables:

Ingredients: 1 cup quinoa, ½ cup chopped carrots, ½ cup chopped celery, 1 diced onion, 1 package chopped button mushrooms, ¼ tablespoon organic butter, ½ tablespoon olive oil, Celtic sea salt (you can add what you want to taste).

Recipe: In a pot bring 1 cup quinoa and 2 cups of water to a boil, once boiling let quinoa simmer for 15 minutes.  Put a frying pan on medium heat.  Add the butter and olive oil to the pan, add all the chopped veggies and let them sauté for 10-15 minutes.  Add the quinoa to the batch of vegetables and serve warm or place in the refrigerator to serve cold.

Apple and Onion Chicken Meatballs:

Ingredients: Two pounds of ground chicken, 1 diced apple, 1 diced onion, 1/3 cup buckwheat flour, 1 egg, Celtic Sea Salt (add what you would like to your taste).

Recipe:  Mix the ground chicken in a bowl with the apples, onions, buckwheat flour, egg, and salt. Once the meat has been thoroughly mixed make small circles in your hand with the meat.  Place on a baking sheet in the oven @350 degrees for 30 minutes.   Serve warm or double/triple the batch in order to freeze.

How to cook wild caught fish on the grill:

Ingredients: Wild caught organic fish of your choice, parchment paper, dill, and Celtic sea salt.

Recipe:  Heat up the grill to medium heat, somewhere between 300-400 degrees, place the parchment paper on the grill and place the fish on the paper skin side down. Apply dill and Celtic Sea Salt to the fish and close the grill. Keep an eye on the fish until the color changes all the way through, be careful not to over-cook the fish as it can become rubbery.

 Zucchini SURPRISE Salad with Turkey Bacon and Farm Fresh Kale:

Ingredients: 3 medium to large zucchini, 1 package of green kale, 1 package of turkey bacon, 2 tablespoons of olive oil, Celtic Sea Salt, cumin, and dill.

Recipe: Bring a frying pan to medium heat and add 1 package of turkey bacon.  Cook for 5 -10 minutes until done.  Chop the turkey bacon into smaller pieces.  Prep the kale by pulling the leaves off of the stalk and chopping the leaves up. Cut the zucchini up into smaller cubes. Mix the turkey bacon, kale, and zucchini into the original frying pan and sautéed together for 5- 10 minutes with olive oil.  Add cumin, dill, and a pinch of Celtic Sea Salt. Serve warm or place in refrigerator to serve cold.

Drugless Doctors Apple, Beet, and Carrot Salad:

Ingredients: 3 red apples, 1 beet, 6 medium carrots, Celtic Sea Salt, ½ cup walnuts or pecans, and ¼ cup rice wine vinegar.

Recipe: Shred 3 apples on the grater at the greatest setting, chop up 1 large beet into smaller cubes, cut carrots up into tiny circles or quarter circles.  Add all the cut up items to a bowl and lightly toss with the rice wine vinegar, add the salt and nuts in order to achieve a nice crunch.

Kickin’ Kohlrabi and Sautéed Onions:                 

Ingredients: 3 Kohlrabi, 2 onions,  ¼ cup organic butter, Celtic sea salt, and rosemary salt.

Recipe: Peel the outer covering of the kohlrabi, cut the kohlrabi up into small even pieces, dice the 2 onions.  Bring a frying pan up to medium heat and add the butter.  Place the kohlrabi and the onion in the pan to mix around.  Saute these two items together with Celtic Sea Salt and Rosemary salt. The kohlrabi is done when it is soft versus being tough.  Carmelization of the onions will help this dish to add a burst of flavor!

Healthy Christmas Recipes Part 2

Today is part two of our healthy Christmas recipes' collection with one side and one dessert: 

Green Bean Casserole

Ingredients: 1 pound fresh green beans, 8 oz chopped mushrooms, 5 strips of turkey bacon, 1 cup thinly sliced yellow onions, ½ cup finely chopped shallots, 3 cloves minced garlic, ½ cup almond meal, 1.5 cups unsweetened almond milk, 3 tsp Celtic Sea Salt, 2 tsp cracked black pepper, 2 tbsp. organic extra virgin olive oil.

Procedure: Preheat oven to 350F. Put a large pot of water and salt on high heat and bring to a boil. Line a baking Line a baking sheet with parchment paper. Aluminum foil is an acceptable substitute. Drizzle 1 tablespoon olive oil on the thinly sliced yellow onions and sprinkle with 1 tsp sea salt. Spread the onions out on the baking sheet evenly. Bake for 30 minutes at 350F, removing from the oven and stirring/flipping every 10 minutes. Roughly chop the turkey bacon and add to a sauté pan on high heat. Lightly crisp the turkey bacon then add the chopped shallots. After a few minutes, add the mushrooms and continue to stir on medium/high heat. Cut the green beans into half and add to the water when it starts boiling.

Boil for 5 minutes then remove from the water and place in a bowl. When the mushrooms have cooked down and have a golden color, remove the entire bacon/shallot/garlic/mushroom mixture and place aside in a separate bowl. With the heat on medium/low, add 1 tablespoon olive oil and 1 cup of the almond milk and stir with a metal whisk. Add half of the almond meal and whisk until it dissolves. Carefully add the rest of the almond milk and almond meal, whisking the mixture together over a medium simmer. Add 2 tsp sea salt and the 2 tsp pepper. Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir. Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish. Cover and bake at 350F for 15 minutes. Remove lid and sprinkle the dried onions evenly on top. Place back in oven for 5 minutes at 350F uncovered.

Orange Infused Cake


Olive oil cooking spray, 2 tbsp. organic coconut oil, melted, 2 tbsp. smooth almond butter, ½ cup brown rice syrup, ¼ cup prune puree (or all natural prune baby food), 2/3 cup orange juice, freshly squeezed, 2 tbsp. flaxseeds, finely ground, 2 tsp real vanilla extract, ½ tsp balsamic vinegar, 4 tsp orange zest, freshly grated, 1 cup plus 2 tbsp. light spelt flour (or almond or coconut flour), scooped and then leveled, ¾ tsp baking soda, 1 tsp baking powder, ¼ tsp Celtic sea salt, Orange zest for garnish, grated (optional), blanched almonds for garnish (optional)


Cake Instructions preheat oven to 350 degrees.  Line the bottom of an 8 ½” spring form pan with parchment paper; then mist paper and sides of pan with cooking spray. In a small bowl, whisk together oil, almond butter and brown rice syrup until smooth.  Add prune puree, juice, flaxseeds, vanilla, vinegar and zest, and mix well.  Set aside, while you measure dry ingredients for at least 2 minutes.  In a large bowl, sift together flour, baking soda, baking powder and salt.  Stir briefly to combine.  Pour wet mixture over dry one and stir well to blend.  Pour into prepared pan and smooth the top. Bake for 30 minutes; then rotate pan 180 degrees to ensure even baking and continue to bake for another 15 to 20 minutes until cake springs back when pressed lightly in center.  Remove from oven and allow to cool at room temperature while you prepare glaze.  Glaze: ¾ cup orange juice, freshly squeezed

2 tbsps. brown rice syrup.  Combine juice and brown rice syrup in a small, heavy pot.  Bring to boil over medium-high heat, then lower heat to simmer.  Allow mixture to bubble gently, stirring occasionally, until it reduces to about 1/3 cup, about 20 minutes.  The mixture will turn deep golden and should coat a spoon.  Assembly: remove sides of pan from cooled cake.  Slide a knife or metal spatula between parchment and bottom of the pan, then slip a serving plate into the gap and slide the cake onto it.  Pour warm glaze over top of cake and gently spread towards the sides, allowing any excess to drop over the edges.  Garnish with additional zest and almonds, if desired.

About: The Drugless Doctors is a chiropractic and nutrition-based wellness practice based in Westlake and Elyria, Ohio, a suburb of Cleveland.

Our Thanksgiving Turkey Recipe

Happy Thanksgiving week everyone! This is our recipe we use yearly for our family and is from our sister-site, Enjoy!

Herb Roasted Turkey

This recipe is very simple, making the most of the traditional bird’s flavor. The dressing is baked separately, allowing the bird to roast evenly and more quickly than if stuffed. It also will be easier to carve and serve.


10-12 lb. turkey, fresh preferred, if available

1 onion, peeled and quartered

2 stalks celery, cut into 2″ cubes

3-4 sprigs parsley

2-3-Tbs. Herbes de Provence

2-3 oz. organic butter melted

Celtic Sea Salt and freshly ground black pepper to taste


Remove neck, gizzard, heart, and wing tips and reserve for making stock for both dressing and gravy. (See dressing recipe). Can be done a day ahead.

Wash turkey inside and out, and pat dry. Place onion, celery, and parsley inside turkey together with 1 Tbs. Herbes de Provence, salt and pepper. Truss turkey, if necessary, and brush with some of the melted butter. Sprinkle generously with the Herbes de Provence and salt and pepper. Can be done the night before and refrigerated, if desired. When ready to roast, preheat over to 425 F.

Also, butter or oil the roasting rack, and place the turkey, breast down, on the rack in the roasting pan. Place in oven and bake thirty minutes, basting once after fifteen minutes. Turn turkey breast side up, reduce heat to 325 F, and continue roasting; baste with the butter or pan juices every 15-20 minutes.

Bake approximately 15- 20 minutes per pound until breast meat registers 170 F. Test by sticking meat thermometer in thickest part of breast and not touching bone. When done, remove to warm platter and cover loosely with a piece of aluminum foil until ready to carve.