Crockpot Chicken & Quinoa

1 cup quinoa (soaked overnight in water, than drained and rinsed in a strainer. If you don’t soak your grains still rinse to remove a bitter substance from the grain)
2 cups of chicken broth
2 cups of water
2 teaspoons dried thyme
1 teaspoon of salt
4-6 carrots, peeled and cubed
3 celery, sliced
1 onion, minced
2 chicken breasts or thighs

Throw all the ingredients in your Crockpot, cook on high, 4 hours or on low, 8. Shred the chicken when done, and stir into the stew and you are done! How simple is that?

One reason I really like this recipe is because it can be easily adapted. I think that mushrooms would make a great addition to this recipe. You can cut down on the meat used, or add more. If your family has a favorite herb, substitute that. Thyme is my current favorite, so I am using it frequently.

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Cadida Cleanse Recipe- Great for Lunch on the Go!

Salad:
Shredded cabbage
Spinach
Thin sliced carrots, cucumbers and bell peppers
Scallions
And lots of chopped mint, cilantro and basil
**You could add any other veggies – use whatever you have in the fridge!
Cooked Soba or Rice noodles
Dressing:
4T lime juice
3T olive oil
1T sesame oil
1tsp Braggs amino acids
1 clove garlic
1 T grated ginger
Red Chili Flakes
Pinch of zylitol
Hot Tip: Make the salad and dressing seperate and then mix together and take with you for lunch! You can also add shredded chicken, fish or nuts or seeds for protein!
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Ideal Protein All Phases Veggie Serving

Broccoli Slaw

All Phases, Veggie serving

Ingredients:

• 1 bag of broccoli Slaw

• 1 cup cherry tomatoes

• 1/2 cup *Basic Italian Dressing

For the Dressing:

• 1/3 cup extra-virgin olive oil

• 2 tbsp white wine vinegar

• 2 tbsp chopped fresh parsley

• 1 tbsp lemon juice

• 2 garlic cloves, chopped

• 1 tsp dried basil, crumbled

• 1/4 tsp dried crushed red pepper

• pinch of dried oregano

Mix all ingredients in a bowl. Serve

cold or on top of a salad. You may

also add raw onions, boiled egg

whites or even salad shrimp.

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Yummy Soup for Candida Cleanse- or Anytime!

 Garlicky White Beans and Broth

For cooking the beans:
1 pound (about 2 1/2 cups) dry cannellini or other small dried white beans, soaked overnight.
4 quarts cold water, plus more if needed
3 bay leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoon salt, plus more if needed

For the Garlicky Soffritoo:
3 tablespoons extra virgin olive oil
6 big garlic cloves, sliced
1/4 to 1/2 tsp dried peperoncino (hot red pepper flakes)

Cooking the Beans:
Drain and rinse the beans and put them in a pot with the water, bay leaves, and olive oil. Cover the pot and bring it to a boil over high heat, stirring occasionally. When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling, and cook for an hour more, until the beans are tender.
Stir in the salt, uncover, and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3 quarts. Lower the heat as the liquid evaporates, and the soup base thickens, stirring now and then to prevent scorching.

Flavoring the Base with the Soffritto:
When the soup base if sufficiently reduced, make the soffritto. Heat the olive oil and the sliced garlic in the skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling. Drop in the peperoncino, stir with the garlic and cook another minute, or until the garlic is just starting to color.
From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet. Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in teh broth. Then pour it all back into the bean pot, scraping in every bit of the soffritto, or just rinse the skillet out with more broth. Simmer the soup base for another 5 minutes with the soffritto, then remove from the heat.

*Hot Tip: You can do the quick soak method for the beans! Try adding kale to this soup! Yummy!

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The “Lighter” side of Green Bean Casserole

Ingredients:

3 Packets IP Mushroom Soup

12 Oz. Veggie Broth (The water for the soup) 1 ••• teaspoon Bragg Liquid Aminos

2 Containers of sliced mushrooms ••• teaspoon ground black pepper

teaspoon Real Salt (Mix of Onion & Garlic)

3-5 cloves of garlic (minced)

1-2 teaspoons Olive Oil 8 cups cooked cut green beans 2 Packets of ground Sour Cream & Onion Soy Nuts

••• Red Onion

••• teaspoon Onion Powder

1 teaspoon Fresh or spice Dill

TIP: 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans or about 3 pounds fresh green beans.

Slice Onion into rings and spread minced garlic, some salt, and dill with olive oil over onions. Bake in oven for 15 minutes at 300 (just to soften them)

If using fresh green beans slightly steam for 3-5 minutes to soften.

Soup Mix – Stir the soup, veggie broth &/or water, Braggs, black pepper, beans, other spices, some mushroom slices – mix in blender.

In 3-quart casserole dish mix the green beans, mushrooms, 1 package of crushed IP Sour Cream & Onion Puffs and soup mix. Then top off with the rings of slightly cooked red onions and 1 package of crushed IP Sour Cream & Onion Puffs

Bake at 350°F for 30 minutes or until the bean mixture is hot and bubbling. Ready to serve. Optional – Mix before serving

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I Can’t Believe It’s not Mashed Potatoes!

Ingredients:

1 head of fresh cauliflower

Onion powder

Garlic powder

REALSALT (Sea salt), to taste

1 packet of Ideal Protein Leek soup or Ideal Protein Chicken soup

Optional: Wasabi Powder (to taste – gives it a zing!)

Optional: 1-2 tsp. UDO’s Oil or Olive Oil

Steam (preferred) or boil the cauliflower until it is very, very soft. Drain the water (if boiled). Add the seasonings (be creative) and add ••• -1 packet of any of the soup mixes (to taste). Add UDO’s or Olive Oil and mash well – serve steaming hot

 

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Ideal Protein Cranberry Relish!

 Ingredients:

1 cup water

1 cup fresh whole cranberries

4 celery sticks chopped

1 cup chives chopped

1 cup chopped zucchini

6 mint leafs

1 tsp Orange zest

1 IP Raspberry Jelly packet

3 tsp Walden Farms Raspberry Jelly

1 tsp Xylitol

Boil the cranberries in the 1 cup of water for about 5 min. Pour the water off into a cup should be about 5 oz. of liquid and still warm. Put the IP Raspberry Jelly Packet into it and mix well. Pour into a bowl and put in the icebox to setup.

Chop together cranberries, celery, chives, zucchini, mint leafs and orange zest chop in a food processor or by hand. Mix in with Xylitol and Walden Farms Raspberry Jelly into the Jelly mix cooling in the icebox add the cranberries and the vegetables and mix together.

Let cool in bowl and then serve with celery sticks or flax seed crackers.

FYI – Cranberries are technically not Phase 1 approved but ’tis the season and can be used for that special holiday “Day” (only).

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Thanksgiving Recipe – Deviled Eggs

DEVILED EGGS

Hard Boiled Eggs – Cut in Half

Mix the yokes with Walden Farms – Mayo, Redmond’s Onion Salt and Mustard (To Taste). Mix and spoon back into the egg halves.

Optional – Garnish with a sprinkle of Paprika

This could be used as a complete protein for a meal or as a better alternative! Watch for more “legal” Thanksgiving and Christmas options to be posted on the blog!  

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What You Should Know About Nutritional Supplements

Our original diets were 100% natural. We ate raw foods such as plants, fruits, berries, nuts, vegetables, beans, grains, fish, foul, and animals. Our original foods were composed of proteins, carbohydrates, natural fats, minerals, and enzymes that came from unpolluted soil and water supplies.

The quality of our processed foods today is lower, with less fiber, less nutrients, and added synthetic vitamins. Today our food is not nearly as wholesome as it was years ago. Dr. Dunn maintains that it is essential to add nutritional supplements our diet daily, in addition to a gallon of water, to promote healthy bones, tissues and muscles.

Learn more about some of the essential supplements our bodies need to be healthy:

Vitamin B complex
B complex is composed of Thiamin (B1), Riboflavin (B2), Niacinamide (B3), Pantothenic Acid (B5), Pyridoxine (B6), Cyanocobalamin (B12), Folic Acid, and Biotin and is necessary to convert our food supply into useable energy for our cells. Without the proper amount of Vitamin B complex, complications such as heart muscle failure, muscle weakness, central and peripheral nervous system failure could occur.

Vitamin C
Vitamin C is an antioxidant, which minimizes the breakdown of cell membranes in our tissues and is necessary for the maintenance and repair of body tissues. The science of exercise physiology has demonstrated the need for higher intakes of both vitamin C and water. Dr. Dunn recommends Vitamin C at 10mg. of vitamin C per pound of body weight daily.

Vitamin E
Is an antioxidant that works with Vitamin C and is very important in counteracting the normal process of oxidation. Dr. Dunn recommends a daily dosage of 200 – 400 IU.

Minerals
A mineral supplement plan designed for bone metabolism is necessary to prevent osteoporosis. Simply taking calcium does not do the job. Our body needs calcium, magnesium, zinc, manganese, and boron together for effective support of bone physiology along with vitamins C, D and K. Cells in the tissues of our body are in constant need of water, oxygen and nutrients. When our nutritional intake is poor, our cells die a slow death one at a time.

Nutritional research has exploded around the world in the last twenty years. More has been learned about human nutrition in the last decade than in the entire last century. The bottom line is nutritional supplementation is crucial.

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October is Spinal Health Month

DID YOU KNOW THAT OCTOBER IS SPINAL HEALTH MONTH?

Most people schedule regular doctor appointments and dental check-ups, but neglect one of the most important parts of their body — their spine, according to Dr. Joe Dunn of the Dunn Wellness Center. Dr. Dunn joins doctors of chiropractic throughout the U.S. as they promote Spinal Health Month during October. The month is designed to inform the community about the importance and benefits of spinal health.

Today, chiropractic care is not just a challenge for some individuals. In fact, over 80 percent of Americans will suffer from back pain in their lifetime. And the cost of treating back pain and injury has reached a national high of $90.7 billion.

However, you can take steps to maintain proper spinal care. Dr. Dunn offers the following tips to help reduce your risk of spinal injury while at work, home or school:

• Use a headset or speaker phone instead of holding the telephone between your shoulder and ear.

• Make sure your office chair fits you correctly. You should allow 2 inches between the back of your knee and the front edge of the seat.

• Stretch before you perform any physical activity.

• Make sure children’s backpacks are not putting too much strain on their backs. A child should carry less than 10% of their body weight.

• Remember to bend your knees and utilize your arm and leg muscles to lift. Never bend from the waist to lift.

H. Joseph Dunn, Jr., DC, DABCN, is the medical director of Dunn Wellness Center. He has been a specialist in his field since 1986 and a leader in the Chiropractic industry throughout the state of Florida. Dr. Dunn is trained to adjust and manipulate the spine to relieve pain, encourage the body’s natural healing process and correct the origin of pain.

To learn more about spinal health or chiropractic care, visit the website for the Dunn Wellness Center at www.dunnwellness.com. Dunn Chiropractic Wellness Center provides seminars, services and educational materials to organizations throughout North Florida promoting wellness an proper spinal care. For more information call (904) 249-1551.

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