Weight Loss. Hypnotherapy. Tele weight loss. Intuitive Eating. Meditation. Appetite Suppressants. Medical weight loss. Botox. Prepared Meals. Meal Plans.
Walking Group. Tele Coaching.
Operating as usual
This is a photo of a salad that Jennifer Anniston ate for ten years on the set of Friends. Recipe to follow.
In honor of Father’s Day we are having a special. For those good, kind and honest dad’s out there this one is for you.
Starts today and ends Sunday. One month is $95 and you can order more than one month. Call for any questions. 530-613-1586.
You can place your order on the website and book a quick tele health visit. Or order during your tele health visit. Either way is fine.
We are closed this Friday as it is a travel day to Tulsa Oklahoma to visit my amazing dad for Father’s Day.
Jennifer Anniston Salad
1 cup quinoa or bulgur wheat uncooked
2 cups water
1 cup cucumber chopped
½ cup parsley chopped
½ cup mint chopped
⅓ cup red onion chopped
½ cup roasted and salted pistachios chopped
1 15 ounce can chickpeas drained and rinsed
2 lemons juiced (about 5-6 Tablespoons)
¼ cup extra virgin olive oil
sea salt to taste
ground pepper to taste
½ cup crumbled feta cheese
3 oz lean protein optional
Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
Serve immediately or let the salad chill in the fridge a couple hours before serving.
Store salad in an airtight container for up to 5 days in the fridge.
Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
Serving: 1/6 recipe | Calories: 391kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 274mg | Potassium: 317mg | Fiber: 7g | Sugar: 3g
Great Love to you All
When you forgive, you allow yourself to heal. Focus on healing. 🙏💙
Potato Waffle Sandwiches with Herbed Tofu Cream Seasoned shredded potatoes transform into a tender-crisp waffle sandwich packed full of fresh veggies and herby tofu cream. Get the recipe!
Photos from Whole30 Recipes's post
Chili Lime Shrimp Salad 🔥🥑🌶
Because you’re gonna require several QUICK, EASY, fresh meals that are straight 🔥 fire, to keep in your arsenal!
You’ve got just a few minutes? You’ve got enough time to make this!
I used my large cast iron pan for those nice charred edges on the shrimp!
This Buffalo Chicken Salad will be your new meal prep obsession. 🔥 We’re all well aware that the vibrant flavors of buffalo chicken are pretty hard to beat. This weekend, skip the oven, and try this easy Air Fryer Buffalo Chicken Salad made with our Buffalo Vinaigrette. Tap the link to get yours (your taste buds will thank you). https://whole30.com/buffalo/
1 pound boneless, skinless chicken breasts, thick sides pounded to make an even thickness
1/2 cup WHOLE30 Buffalo Vinaigrette
6 cups chopped romaine lettuce
1 cup thinly sliced celery
1/2 cup shredded carrot
3-4 tbsp WHOLE30 Ranch Dressing
1 small ripe avocado, peeled, pitted, and sliced
1 cup cherry tomatoes, halved
Freshly ground black pepper
2 tsp finely chopped chives
IN a large resealable plastic bag, combine chicken and WHOLE30 Buffalo Vinaigrette. Massage to coat. Seal bag and marinate in the refrigerator for at least 2 hours and up to 4 hours.
PREHEAT air fryer* to 375°F. Remove chicken from bag; discard marinade. Add the chicken to the air fryer. Cook until chicken is no longer pink and the internal temperature is 170°F, turning once, about 15 minutes. Let stand while making the salad.
IN a large bowl, combine the romaine, celery, and carrot. Add the WHOLE30 Ranch Dressing; toss to combine. Divide salad among four serving plates.
SLICE the chicken. Top the salads with sliced chicken, avocado, and cherry tomatoes. Season to taste with black pepper. Sprinkle with chives.
*Oven method: Preheat oven to 350°F. Heat an oven-safe skillet over high heat for 5 minutes or until it is very hot (cast iron works well). Place the chicken on the hot skillet and cook for 1 minute. Cook for 1 minute, then turn and cook for 1 minute on the other side. Transfer the skillet to the oven and bake until no longer pink in the center, the juices run clear, and the chicken reaches an internal temperature of 165°F, 8 to 10 minutes.
Photography: Nader Khouri
Styling: Jillian Knox
Food: Yayra Yawa
Melty California Grilled Avocado Chicken 🥑🍅
This one's definitely a favorite! 😍 Add this to your plans this weekend!
Thank you for supporting us through this transition to Tele Weight Loss. It has come with some glitches but for the most part amazing.
Upcoming travel to Tulsa Oklahoma next Friday June 17th for a week. There will be no pick ups during this time.
To access us go to the home page to make a Tele Weight Loss appointment. The medication will be shipped or sent to pharmacy.
Call us with any questions 530-613-1586.
Here is a amazing Tik Tok recipe called “ My Whole 30 Sub”
Tessemae’s Everything Bagel Ranch Salad Dressing
3 oz chopped chicken
Sandwich wrap paper ( Target + Walmart)
Check this out on Tik Tok @itsnocrumbsleft
Place sandwich wrapping paper on a flat surface
Iceberg lettuce a bunchor Romaine 2 leaves
Lay all ingredients in the center
2 tsp salad dressing
1 tsp mustard
1/2 avocado sliced
Roll the whole thing from one side tightly
Breathing Your Way Out Of A Panic? | Stress & Anxiety | Andrew Weil M.D. What breathing technique is best to use during a panic attack?
Chili Lime Roasted Sweet Potatoes 🌶
Sweet Potatoes and Yams are something we eat A LOT of at our house!
It’s funny because 10 years ago, I didn’t care for them AT ALL.
Throughout my 30’s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.
Sweet potatoes just kept coming up as THE complex carbohydrate of choice! Sweet Potatoes were always on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they are an absolute staple.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a good & tasty recipe, along with a little friendly nudge to try em! (TRY THESE ASAP!)
Don't these Yuzu Ahi Tuna with Potato Crisps look amazing?! This delicious recipe from Less Philing is Whole30 compatible and serves as a great appetizer for your next party or get-together. 🥳
1 cup Mayo
3/4 Tbsp Yuzu juice
3/4 Tbsp Yuzu kosho
1 Japanese sweet potato
2 Tbsp Ghee or avocado oil
1 Tuna steak
2 Tbsp Yuzu Furikake
Mix mayo, yuzu juice, and yuzu kosho in a bowl to combine. Transfer to a squeeze bottle until ready to serve.
Peel and thinly slice the Japanese sweet potato, about ¼ inch thick.
In a stainless steel or cast iron pan, heat the ghee or avocado oil over medium-high heat until it starts to smoke or ripples. Place the Japanese sweet potato slices in a single layer, taking care not to overcrowd the pan. Cook for 1-2 minutes on each side being careful not to burn. Remove, sprinkle with salt, and set aside.
Season the tuna with salt and pepper. Coat tuna in yuzu furikake, coating evenly.
In a stainless steel or cast iron pan, heat the ghee or avocado oil over medium-high heat until it starts to smoke or ripples. Place the tuna in the pan and cook for about a minute. The white sesame seeds start to turn golden brown.
Carefully turn the tuna over and cook for about another minute, checking after 45 seconds. Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
Arrange potato crisps in a single layer and place a piece of tuna on each potato crisps. Using a squeeze bottle, drizzle yuzu mayo over each tuna topped potato crisp. Transfer to a serving platter and garnish with fresh parsley, cilantro, or micro green. Serve immediately.
See more Whole30 Recipes: https://whole30.com/recipes/
Good Monday Morning!
Hope you all had a great weekend. Of all the successful clients that I have seen this past week these are the things that they have in common.
Dedication. It is and it isn’t about the scale. It’s the work you put in
Exercise 30 minutes daily at least. Switch it up with weights. Plenty of upper arm workouts on YouTube.
No fast food
No junk snacks
Plan ahead for their meals
Put in the work
Portion control at dinner.
The work you put in will pay off.
100% tele health. No in clinic.
The good news is that you will always see a familiar face that is mine.
Contact us at 530-613-1586 with questions.
Book your follow up medication refills and you don’t necessarily have to order online. I can place the order for you.
All online courses are in progress. The next course is a group hypnotherapy workshop in July on Sugar Addiction. Info to come.
For the war with food, sugar addiction, alcohol, smoking cessation why not try hypnotherapy? Your soul will thank you. You can book a free phone consult here:
Make this day amazing.
Great love to you all
The Mediterranean Diet and Clinic Updates
We have made the transition to Tele Weight Loss. How to access us going forward you must book a tele health appointment. That button is on the home page and is very visible. Follow this link.
Once the appointment has been accepted you will receive an email confirming your appointment and paperwork that needs to be completed and returned. Very simple. No scanning needed.
The button to the visit is within the email. This is an encrypted format. Very private. Like Kaiser. Video appointment. You will always see me during each appointment. It won’t be an unfamiliar face. If I don’t see you at the time of the appointment I will call you. To see what’s up.
The medication will be shipped or called into pharmacy. You can order more than one month.
If you have questions call me at 530-613-1586.
The Mediterranean Diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. These include Italy, Greece, Spain, and Israel. The diet typically consists of the region’s traditional fruits, vegetables, beans, nuts, seafood, olive oil, and dairy - with perhaps a glass or two of red wine.
The Mediterranean Diet is about more than just eating delicious, wholesome food though. Regular physical activity and sharing meals with family and friends are vital elements of The Mediterranean Diet. Together, they can have a profound impact on your mood and mental health and help you foster a deep appreciation for the pleasures of healthy eating and delicious foods. The Mediterranean Diet is an inexpensive and satisfying way to eat that can help you live a healthier and longer life.
What to Eat on The Mediterranean Diet?
The list of Mediterranean recipes below should give you a great start! But just for simplicity's sake, here's a very general summary to help you eat the Mediterranean way:
Eat MORE (every day) leafy greens, vegetables, fruits, whole grains, beans, nuts, and legumes.
Eat MODERATELY (weekly) lean proteins from fish, some poultry, and eggs.
Eat LESS (infrequently) Red Meats and Sweets (sweets are often eliminated if you’re following a stricter Mediterranean diet. But for this Mediterranean girl, there is room for the occasional baklava.)
Use Extra Virgin olive oil regularly.
Avoid processed foods, too much sugar, and any products with a list of ingredients you don't understand or can't read very well.
Recipe Greek Orzo Salad:
8 ounces orzo pasta (1 1/4 cupdry)
1 cup canned chickpeas, drained and rinsed
1/2 lemon, juice and zest (about 2 tablespoonsjuice)
1/4 cup minced shallot or red onion
1/2 English cucumber (2 cups diced, or substitute a peeled standard cucumber)
2 roasted red peppers from a jar or 1/2 fresh red bell pepper (1/2 cup diced)
1/3 cup chopped dill, plus more for garnish
1/3 cup chopped mint
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 cup feta cheese crumbles
1/3 cup Kalamata olives, halved
Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.
Great Love to You All
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