Dr Guthrie DC/Weight Loss

10/26/2025

Sunday Reset:

“Nourishing yourself in a way that helps you blossom in the direction you want to go is attainable, and you are worth the effort.”

What are some choices today you can make that will help you move you forward towards one of your personal goals?

10/26/2025

Kerala Fish

1 – 1 1/2 pounds white fish (black cod, sea bass, halibut, wild cod, haddock, etc.) whole filet or pieces (thicker cuts are better here)

Kerala Paste:
2 shallots, sliced ( 1/3 cup)
2 garlic cloves
12 curry leaves
2 teaspoons chili powder
1 tablespoon coriander
1 teaspoon Himalayan sea salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon yellow curry powder (optional)
1 tablespoon coconut oil (or butter)
1 tablespoon lime juice
Garnish with Lime wedges

1. Preheat oven to 375F.

2. Pat dry fish, remove any bones, and place on a greased or parchment-lined sheet pan
Make the paste: Place all the paste ingredients in a food processor, and pulse until finely chopped. Scrape down the sides, pulse again, and repeat, until it becomes a cohesive, thick, paste. It doesn’t need to be smooth.

3. Brush the Kerala Paste on the tops and sides of fish.

4. Bake until cooked through (12-18 minutes depending on thickness), then broil for a couple of minutes if you like, to get the top golden.

5. Optional: In a skillet, sizzle a few fresh curry leaves in coconut oil or butter for 20-30 seconds until crisp, and spoon over the fish for a pretty garnish.

6. Place on a banana leaf if you like and serve with lime wedges.

*Reference your nutrition guide for serving sizes*

10/25/2025

10/24/2025

Grilled Lemon Chicken with Herbs

1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts)

Grilled Chicken Marinade:
2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
Zest from one medium lemon (2 tablespoons) and save the lemon for grilling/juicing.
1 tablespoon granulated garlic, or 4 garlic cloves, finely minced
1 1/4 teaspoons Himalayan sea salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili flakes - optional
1/4 cup olive oil

1. Pound thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.

2. Make the marinade: Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.

3. Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.

4. Serve: Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: do not use the “used marinade” that the raw chicken was in for this).

*Reference your nutrition guide for serving sizes*

10/23/2025

Jill is down 30 lbs so far and NO MORE HOT FLASHES!! NO SHOTS! NO PILLS! NO SURGERY! ALL NATURAL!!🙂💪🙏

10/23/2025

Jill is down 30 lbs so far and NO MORE HOT FLASHES!! NO SHOTS! NO PILLS! NO SURGERY! ALL NATURAL!!🙂💪🙏

10/23/2025

Tomato Vinaigrette

1 cup ripe cherry or grape tomatoes ( ellow or red)
1/4 cup olive oil
3 tablespoons apple cider vinegar
A few drops of liquid stevia, optional
2 tablespoons shallot (if roasting the shallot, double)
1–2 garlic cloves
10 basil leaves
1/4 teaspoon Himalayan sea salt, more to taste
1/4 teaspoon black pepper

1. Place the tomatoes in a dry skillet and lightly char or blister over medium-high heat, partially covering-stirring occasionally, just until softened and blackened in spots, about 7-8 minutes. Take care that they do not pop – this can burn! You can partially cover with a lid, and if they start popping turn the heat off.

2. Place charred tomatoes, oil, vinegar, stevia, shallots, garlic, and basil in a blender and blend until combined (but not overly smooth).

3. Add a bit more olive oil or water for a looser dressing and adjust the salt/vinegar accordingly.

4. Jar and Refrigerate.

*Reference your nutrition guide for serving sizes*

10/22/2025

🍂 Stay strong this season + save on essentials!

For the month of October, we’re making immune health simple (and more affordable):

✨ 15% Off Vitamin D3 Cream
Your daily dose of sunshine—supporting immunity, bones, and overall vitality.

🛡️ 10% Off Immunity Bundle
A powerhouse trio of Vitamin D3, Protein Powder, and Metabolic Drops for all-in-one immune support.

📅 Available through October only—stock up while supplies last!

👉 Shop now and take care of your health the Pure Complete way. 💚

https://bit.ly/3M6Dums

10/22/2025

Stop being a puppet!!

10/22/2025

Italian Dressing Recipe

2/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 finely minced garlic clove
1 tablespoon shallot, finely minced
1 teaspoon Italian seasoning (or dried oregano, dried rosemary, or dried thyme)
2 tablespoons fresh basil, chopped ( or sub Italian Parsley)
1/2 tsp Himalayan sea salt
1/2 tsp pepper
Pinch chili flakes (optional)

1. Place all ingredients in a medium bowl and whisk.

2. Store in a sealed jar in the fridge for 7-10 days and shake before using.

3. Use on leafy green salads or as a quick marinade for grilled chicken.

*Reference nutrition guide for serving sizes*