Here at the Health and Wellness Center…

Dr. Brian Foley has helped thousands of people around the Nashville area and other cities in the state of Tennessee. If you are asking yourself any of the following questions, you have come to the right place!

  • What is the real cause of belly fat and how do I get rid of it?
  • What is the real problem behind a resistant metabolism and sluggish
    thyroid?
  • Are your hidden food allergies making you fat?
  • Why do I exercise and get ZERO results?
  • Why do I have a hard time falling asleep and staying asleep?
  • Why am I tired all the time?
  • When I lose weight, why is it so hard to keep it off?
  • Why do I still have thyroid symptoms, but a “normal” blood test?

In addition to the following questions, you will also learn:

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Why You Need Whole Food Supplements – Archived

 


Quinoa Stuffed Peppers

(Serves 4)

1 cup Traditional Quinoa

2 cups Water

4 large or medium Green Peppers

1 medium Onion, diced

1/2 lb. fresh Mushrooms, sliced

2 Tbsp Butter

1 – 28 oz can Tomatoes, coarsely diced (reserve juice)

2 Garlic cloves, crushed

1 – 12 oz jar Mexican salsa (low sodium)

2 Tbsp. Dry Sherry

10 oz. Veggie Shreds Mozzarella Cheese, shredded

Pre – heat oven to 325. Cook traditional Quinoa following the directions on the side panel. Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onions and mushrooms in butter. add the diced tomatoes (reserve the juice). add the crushed garlic and Mexican salsa. cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. fold in Quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserve juice and pour around peppers.

Sprinkle shredded mozzarella over peppers and bake in 325 oven for 30 – 35 minutes.

 


Antioxidant – Rich Breakfast Bars

1 medium ripe banana

1 cup old fashioned oats

1 cup frozen blueberries, thawed

1/4 cup rasins

1/8  cup pomegranate juice

2 tablespoons finely chopped dates

1 tablespoon chopped walnuts

1 tablespoon Gojo berries

1/2  tablespoon raw sunflower seeds 

2 tablespoon ground flax seeds

Preheat oven to 350 degrees

Mash banana in a large bowl. Add remaining ingredients and mix thoroughly.

Lightly wipe an 8″ x 8″ baking pan with a small amount of olive oil.  Spread mixture into pan.

Bake for 25 minutes. Cool on wire rack cut into bars. Refrigerate any leftover bars.

Serves 8


Banana To Go Breakfast

2 cups fresh or frozen blueberries

2 banana, sliced

1/2 cup old fashion rolled oats

1/3 cup pomegranate juice

2 tablespoons chopped walnuts

1 tablespoon raw sunflower seeds

Combine all the ingredients in a small microwave-proof bowl. Heat the microwave for 3 minutes.

Note: For on the go, combine all the ingredients in a resealable container and can eat later, either hot or cold.

Serves 2

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