Hassig Family Chiropractic Blog

Salmon Lemon Skewers with Dill Ingredients: Marinade: 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 2 teaspoons honey 2 tablespoons fresh chopped dill 1/8 teaspoon salt 5 cloves garlic diced For the Skewers:/strong> 1-1/2 pounds skinless wild salmon fillet, cut into 1.5-inch pieces 1 red onion cut into squares 1 yellow…

Mango Smoothie Bowl Ingredients: 1 1/2 cup frozen mango chunks 1/2 cup frozen pineapple chunks 1/2 banana 1 cup coconut water Toppings: 1/4 cup banana chunks 1/4 cup blueberries 2 tsp oat, chia seeds, and/or your choice of nuts Instructions: Add the coconut water, then fruit into a high-powered blender. Blend on high for one…

Greek Salad Ingredients: Dressing ¼ cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 garlic clove, grated or finely minced ½ teaspoon dried oregano, more for sprinkling ¼ teaspoon Dijon mustard ¼ teaspoon sea salt Freshly ground black pepper For The Salad 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick 2 cups…

Bone Marrow Bruschetta Ingredients: 2 pounds marrow bones cut crosswise about 1- 1/2″ thick 1/4-1/2 teaspoon kosher salt 4-5 slices artisan gluten-free bread (buttered) 1 clove garlic peeled parsley chopped lemon zest Instructions: Preheat the oven to 425°. Line a baking sheet with foil and place the marrow bones cut-side-up on top of the foil.…

Korean Beef Bowls Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced 1 pound ground beef Kimchi (can easily be purchased at most grocery stores) Korean Beef Sauce Mix ¼ cup brown sugar, packed  ¼ cup gluten free soy sauce  1 tablespoon freshly grated ginger 2 teaspoons sesame oil  ½ teaspoon Sriracha, or more to…