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  Dr. Robyn Graber, DC
(585) 383-8833

Fluffy Pancake Recipe

9/5/2022

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Fluffy Pancakes 

From: All Recipes and adapted by Robyn Graber
These Super Fluffy pancakes are a fan favorite! 
Can be made Gluten Free, mostly Dairy Free and Sugar Free without compromising flavor or texture- Recommended)
 
¾ cup Milk (Almond Milk or Oat Milk) or (1 cup of Cashew Milk – Elmhurst Milked Cashews unsweetened)
2 Tbsp. White Vinegar
  • Combine and let set for 5 minutes to “sour”
 
1 cup All Purpose Flour (or Bobs 1:1 Baking Flour or GF All Purpose Flour)
2 Tbsp. White Sugar, Coconut Sugar or (Lakanto)
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
  • Combine in a large bowl
 
1 Egg
2 Tbsp. Melted Butter
  • Whisk into soured milk
  • Pour flour mixture into wet ingredients and whisk until lumps are gone
 
Cooking Spray for pan or use a non-stick griddle!
  • Pour ¼ cup onto griddle and cook until bubbles appear on the surface. Flip until brown on one side.
  • Can even sprinkle peeled chopped apples onto the pancake while cooking for a delicious apple flavored pancake.
Serve with real maple syrup, Berry Sauce, or your favorite topping. Tastes great plain.
Can make ahead and store in fridge for up to a week.
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Primal Frangipane Tart

7/9/2017

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Primal Frangipane Tart
Serves 12

This tart is best when fruit is ripe and in season. Top it with Stone Fruits: Peaches, Nectarines, Black Plums, Apricots or any of the Berries. It is gluten free, dairy free and tastes so good, you may just want to eat it for breakfast!

Crust
1 1/2 cups Almond Flour (Honeyville Brand or Wellbee's Brand)
1/2 tsp. Sea Salt
1/4 tsp. Baking Soda
1/4 cup Coconut Oil, gently melted
1 1/2 - 2 Tbsp. Honey or Maple Syrup
 
Frangipane Filling
6 Tbsp. Butter, softened
1/4 - 1/3 cup Honey or Maple Syrup
1 large Egg
3/4 cup Almond Flour
1 tsp. Almond Extract
1 Tbsp. Vanilla Extract
1 Tbsp. Coconut Flour
 
Fruit: 2 cups sliced plums or 2-3 cups fruit; Berries, Stone Fruits, mixture of fruits, sliced if needed (keep edible skins on for presentation, except maybe apple)
Optional: 1/4 cup apricot preserves (all natural, no sugar), melted
 
Prepare the Crust:
  1. Preheat oven to 350°F. Meanwhile, make crust. In a large bowl, combine almond flour, salt, and baking soda.
  2. In a medium bowl, whisk together coconut oil and Maple Syrup.
  3. Stir wet ingredients into the flour mixture until thoroughly combined.
  4. Press the dough into a 9-inch tart or pie pan, Springform if you have it.
  5. Put crust in refrigerator while you prepare the filling.
Prepare the Filling:
  1. With a mixer (either standing or hand), cream the butter with the maple syrup or honey until fluffy.
  2. Add the egg, almond flour, almond & vanilla extracts, and the coconut flour.
  3. Remove the crust from the fridge and spread the filling over it evenly. If you are using firmer fruit (pear’s, peach’s) that needs baking, add it now by layering it into decorative rings.
  4. Bake the tart in the center of the oven for 20-30 minutes, or until golden brown. If tart is still wiggly in the middle, give it a few more minutes (set that timer!), and if it’s getting too brown, cover loosely with tin foil. TIP: Turn off the heat and leave the pie in for 5-10 minutes more.
  5. When tart has cooled a bit and if using fruit that won’t be baked (berries, etc.), layer it in decorative rings. If sliced, gently overlap the slices.
  6. Optional: Brush with melted apricot preserves (helps to maintain fruit’s liveliness).
  7. Cool and refrigerate 
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Creamy Carrot-Ginger Soup

4/7/2017

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Carrots have amazing properties that have been proven to be great for the eyes, slow aging, and make skin appear healthier. More recently, there are studies that suggest carrots may reduce the risk of cancer as well. 
The recipe is really easy to follow and makes a nourishing, delicious and creamy soup that warms the body and spirit on a blustery day like today!


​

Ingredients:

3 T extra virgin olive oil
2 large yellow onions, chopped
1 tsp fresh cracked pepper; plus more to taste
10 large organic carrots, cut into ¼ inch pieces
6 cups chicken broth or roasted vegetable broth
1 cup fresh-squeezed orange juice
1 inch fresh ginger root, peeled and grated
Sea salt to taste
 
Instructions:
  1. Heat a large stockpot over medium-high heat and add oil.  When hot, add onions, reduce heat to low, and cover.  Cook for 20 minutes or until onions are lightly golden and tender.  Stir in pepper,
  2. Add carrots and broth.  Bring to a boil.  Reduce heat to simmer and add ginger.  Cover and cook until carrots are tender, about 25 minutes.
  3. Transfer mixture to blender, add juice, and blend until smooth, about 2 minutes.  Add salt to taste.
  4. Return soup to pot if you’d like to warm it slightly before serving.  Or pour into a glass container and store in refrigerator for up to 3 days.
Makes six 12-ounce servings

​Mother Earth Living Magazine; January/February 2017 Issue

​

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Sweet Potato Crust Quiche

7/7/2016

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Sweet Potato Crust Quiche

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This quiche is restaurant quality delicious! It's high in protein, low in carbohydrates and a real crowd pleaser. It's also easy to make. Feel free to use any type of sweet potato (Japanese White Sweet, Purple, Traditional) they all taste great. You can even substitute full fat coconut milk instead of regular milk if you are trying to limit dairy. I love having this for dinner or brunch and it would be great for a party.

INGREDIENTS
  • 2 medium sweet potatoes (any type)
  • 1 teaspoon olive oil
  • 1 (5 ounce) bag of baby spinach or more..
  • 1 small onion - sliced thin
  • 1/2 cup organic whole milk or full-fat coconut milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large eggs - pasture-fed or organic
  • 2 large egg whites - pasture-fed or organic
  • 1/5 oz. feta cheese or 4 oz. goat cheese crumbled​
DIRECTIONS​
For the Crust:
  1. Preheat the oven to 350 degrees
  2. Slice sweet potato with a mandolin to ensure even slices
  3. Coat a pie baking dish with cooking spray, oil or butter
  4. Layer the slices on the bottom and sides creating a crust
  5. Bake 20 minutes @ 350 degrees
For the Filling:
  1. Add 1 tsp. oil to a sauté pan
  2. Add the onions and cook until soft
  3. Add the spinach and cook until wilted
  4. Set aside
  5. In a bowl or blender add 1/2 cup of milk, spices, eggs and egg whites  and whisk or blend together
  6. Layer the spinach onion mixture over the sweet potato crust and pour the whisked eggs over that.
  7. Top with feta or goat cheese and bake 35 mins at 375 degrees
Serves 4
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Dark Chocolate & Date Truffles

12/13/2015

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Dark Chocolate & Date Truffles

Rich and satisfying, these little balls of deliciousness will make you smile. Makes 24 Truffles.

Ingredients:
  • 1 bag or bar of dark chocolate (12 oz). I like Equal Exchange Bittersweet 70% Chocolate Chips
  • 2/3 cup raw cashews
  • 1 cup raw cashews, chopped, leave a bit chunky
  • 8 oz dates, finely chopped
  • 1/4 teaspoon sea salt
  • Zest of 1/2 of an Orange
  • Optional: 1 tablespoon Grand Marnier or Orange Liquer 

To Make:
  1. Blend 2/3 cup of cashews with 2/3 cup of water on high for 30 seconds.
  2. Chop up 1 cup of cashews and set aside.
  3. Melt chocolate in a double boiler until just melted. 
  4. Fold together the blended cashew mixture, dates, sea salt, orange zest and orange liqueur.
  5. Refrigerate mixture until firm, approximately 45 minutes.
  6. Roll 3/4 inch balls in your hands and then into the chopped cashews.
  7. Refrigerate until ready to serve. (Truffles will keep in freezer for up to a month)
​
Nutrition information: 1 ball
105 calories, 5g fat, 1g protein, 15g carbohydrate, 1.5g fiber, 5mg sodium

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Asparagus  Soup

5/21/2015

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ASPARAGUS SOUP

Green Asparagus is amazing in the springtime! The budding stalks are tender with a crisp mild flavor when eaten raw. Packed with vitamins and minerals, asparagus also contains Glutathione, an antioxidant that fights cellular free radical damage, is anti-inflammatory and can improve insulin secretion in Type 2 Diabetics. It is very low in calories, is wonderful roasted, stir-fried and in soups. This recipe is deliciously simple with only 4 ingredients and cooks in 10 minutes. 

Ingredients:
  • 1 pound Asparagus spears. Trim away the tough wooden bottom.
  • 4 cups Vegetable Broth (Favorites are: Imagine Organic Vegetarian No-Chicken Broth or Vegetable Broth)
  • 2 cups diced organic Potatoes (Red, White or Russet)
  • 1/2 cup chopped Scallions
  • Salt and pepper to taste
  • Swirl of cream (optional)


Directions:
  1. Cut asparagus into 1-inch pieces separating the tips from the stalk pieces.
  2. In a saucepan, bring the stock to boil and add the asparagus tips and blanch for 1-2 minutes. Remove with slotted spoon and set aside.
  3. To the stock, add the potatoes, asparagus and scallions. Cover and simmer 8-10 minutes until tender.
  4. Blend until smooth. Season with salt and pepper and add in the asparagus tips. 

Serves 4
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Best Grain-Free Carrot Cake EVER!

12/21/2014

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Best Grain-Free Carrot Cake EVER!
Author: Life Made Full (Pinterest) and modified by Robyn Graber

This is one of the best carrot cakes I have ever had! It’s grain free, easy to make and a real crowd pleaser. The texture is perfect and it has just the right sweetness so don’t cut down on the sugar as I have already done that.
Prepare to WOW!

   Ingredients:
  • 4 large Organic Eggs
  • 3/4 cup Walnut oil or Virgin Coconut Oil, melted and cooled
  • 1 cup Coconut Sugar
  • ¼ cup pure Maple Syrup
  • 2 tsp pure Vanilla Extract
  • 2.5 cups Blanched Almond Flour (I like Wellbees or Honeyville)
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Sea Salt
  • 2 tsp Cinnamon
  • 3 cups grated Carrots
  • 3 cups chopped Walnuts (optional but much better with!)
For the cream cheese frosting:
  • 24 oz Organic Cream Cheese
  • ¼  cup pure Maple Syrup
  • 1Tbsp pure Vanilla Extract
Instructions:
  1. Preheat oven to 350 degrees and cut out a circular piece of parchment paper to put on the bottom of two 8 inch or 9inch round cake pans.
  2. In a large bowl or stand mixer with whisk attachment beat together the eggs, then sugar, then oil, maple syrup and vanilla.
  3. In a separate bowl, stir together the almond flour, baking soda, baking powder, salt and cinnamon and then add to the egg-sugar-oil mixture. I like to sift it as well but not necessary.
  4. Stir in carrots and 2 cups of the chopped nuts.
  5. Bake in oven for about 30 minutes or until toothpick inserted comes out clean.
  6. Let cool in pan for about 20 minutes before gently running a spatula along the side and turning over upside-down onto wire rack to cool completely.
Make frosting:
  1. Beat together the cream cheese, syrup and vanilla until smooth.
  2. Once cakes are cooled, place one cake on serving platter, then frost.
  3. Place the second cake on top and frost the remaining cake.
  4. Sprinkle with more nuts and coat the sides with the remaining nuts.
Cake tastes great at room temperature, but tastes even better chilled!
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Raw Chocolate Pomegranate Bark

12/20/2014

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Raw Chocolate Pomegranate Bark

These are so good and good for you. Super easy to make, it's great for parties or to satisfy your chocolate cravings.

Ingredients:    
  • 1 cup Raw Cacao Paste or 3/4 Cup Cacao Butter
  • 1/2-1/3 cup Maple Syrup or Honey
  • 1 teaspoon Virgin Coconut Oil
  •  6 tablespoons Raw Cacao Powder
  •  1/4 teaspoon Sea Salt
  • 1 Pomegranate, flesh removed
Instructions:
1.     Prepare a small baking dish by lining the bottom with parchment paper.
2.     Remove seeds from Pomegranate:
         a.     An easy way to do this is to first cut the Pomegranate in ½
         b.     Holding the cut-side face down over a bowl, smack the flesh with a                      hard spoon to dislodge the seeds
         c.     Repeat for the other 1/2
         d.     Clean out any fleshy papers that may fall in
3.     Using a double boiler, melt the Cacao Paste or Cacao Butter with Maple Syrup or Honey and Coconut Oil.
4.     Mix in the Cacao Powder once everything is melted.
5.     Pour into baking dish and spread evenly.
6.     Top with Pomegranate Seeds and sprinkle the Sea Salt.
7.     Place in fridge for an hour to set.
8.     Remove and break up into smaller pieces.
9.     Store in fridge if you live in a warm climate.

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Mocha Almond Flour Biscotti

12/20/2014

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Mocha Almond-Flour Biscotti

I absolutely love Biscotti and these beauties are quickly becoming my favorite cookie. They taste amazing, are grain free, low in sugar, have a wonderful texture and are so easy to make. You can always make them sweeter by adding more Maple Syrup or using semi-sweet chocolate instead of dark.
Yields: 8 large Biscotti or 16 smaller cookies

Ingredients:
  • 1 1/3 cups Blanched Almond Flour (I like Wellbee's Superfine Almond Flour or Honeyville Almond Flour. Both can be purchased from Amazonsmile.com)
  • 1/3 cup of Arrowroot Starch
  • 1 Organic Egg Yolk
  • 1/4 teaspoon of Sea Salt
  • 1/4 teaspoon of Baking Soda
  • 3 Tablespoons of Maple Syrup
  • 1 teaspoon of Vanilla Extract
  • 2 teaspoons brewed Espresso Coffee (I use Nespresso Decaffinato Intensio)
  • 1/4 cup of Dark Chocolate Chips (I like Equal Exchange Organic Bittersweet 70%)
  • 1 ½ - 2 ounces of White and/or Dark Chocolate for drizzling on top (I use Trader Joes, Swiss 72% Dark Chocolate bar and Green & Blacks Organic White Chocolate bar)
Instructions:
  1. Combine the almond flour, arrowroot flour, salt, baking soda in a food processor and pulse until combined.
  2. Add in the Egg Yolk and pulse.
  3. Add in the Maple Syrup and extracts and pulse more until combined.
  4. Add in ¼ cup of the chocolate chips and quick pulse to just combine.
  5. Turn dough out onto a baking sheet lined with parchment or a Silpat lining.
  6. Form the dough into a 5 ½” x 10” rectangle with your hands or with a rolling pin. (You may need to wet your hands or the rolling pin to keep the dough from sticking).
  7. Bake at 350F for 15 minutes turning pan once.
  8. Let cool for 15-30 minutes and cut out 8 bars. You can cut again down the middle to make 16 smaller cookies. Place back onto the lined baking sheet.
  9. Set the oven to 300F and re-bake for 15-17 minutes until lightly golden brown.
  10. Let cookies cool for another 30 minutes, preferably over an hour.
  11. Melt the dark and white chocolate separately using a double boiler.
  12. Using a spoon or small spatula, drizzle the chocolate over the cookies or dip the biscotti partially into the melted chocolate.
Great plain, dunked in tea or coffee!

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Cauliflower Soup with Bacon

12/20/2014

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Cauliflower Soup with Bacon
This is quickly becoming one of my favorite soups. It's really easy and to make, delicious and surprisingly filling. We frequently have it for dinner. I have made this with veggie broth and turkey bacon but it is truly better when you use chicken broth, regular bacon and butter! Try to use organic chicken broth, nitrate-free organic bacon, organic pastured butter and sea salt whenever possible. The quality of your ingredients will always lend itself to the taste and health benefits in everything you eat.

Ingredients:
1/2 onion, chopped
1 head cauliflower, cut in pieces
2 cups chicken broth
2 Tbsp pasture butter or refined coconut oil
1-2 cloves garlic (2 cloves if you love garlic)
sea salt (Celtic, Himalayan) to taste
8 slices of bacon (nitrate free, sugar free)
Caramelized onions to garnish - Optional

  1. Cook the bacon in the oven at 375 degrees for 25-30 minutes. Cut or break into 1/4" to 1/2" inch pieces. Optional: Slice an onion or two and saute in butter and or olive oil on a low heat until onions caramelize. Set aside
  2. While the bacon is cooking, put the cauliflower, onions, and broth into a large pot with a lid. Cook on medium high until the broth comes to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.
  3. When the veggies are done, put the mixture into the blender. Add garlic, butter, and sea salt to taste.  Blend until smooth.
  4. Serve soup with bacon pieces. Top with caramelized onions.
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