Posts By: Inline Health and Sports Injury Clinic

Spinach Artichoke Dip Ingredients 3 cups small cauliflower florets, ¾-inch pieces 2 garlic cloves 5 ounces fresh spinach 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped ⅓ cup chopped scallions ½ cup whole milk Greek yogurt 1½ tablespoons extra-virgin olive oil, more for brushing Heaping ½ teaspoon Dijon mustard Scant 1 teaspoon… Continue reading →

Black Bean Chili Ingredients 1 tablespoon extra-virgin olive oil 1 medium white onion, chopped 1 red bell pepper, diced 1½ teaspoons sea salt 3 garlic cloves, minced 3 tablespoons chili powder 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans beans) 1 (14-ounce) can diced fire-roasted tomatoes 1 (4-ounce)… Continue reading →

Cranberry Cookies Ingredients 2 tablespoons ground flaxseed + 6 tablespoons warm water 1¼ cups all-purpose flour or whole wheat pastry flour 1 cup almond flour 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon sea salt ⅓ cup soft coconut oil ½ cup cane sugar ½ cup brown sugar 1 tablespoon almond milk 1 teaspoon… Continue reading →

Stuffed Sweet Potatoes Ingredients: 2 to 8 sweet potatoes (each variation will stuff 2 potatoes) Filling: choose from the four recipes below Instructions: Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and… Continue reading →

Coconut-Curry Butternut Squash Soup Ingredients 1/4 cup extra-virgin olive oil 1 teaspoon curry powder 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/8 teaspoon cinnamon 2 yellow onions, sliced 1 large butternut squash, peeled and seeded, cubed 1 1/2 teaspoons kosher salt 1 (13.5-oz.) can coconut milk Water as needed 1/2 teaspoon apple cider vinegar Instructions… Continue reading →