Center For Health & Healing

Looking for a great go-to snack for kids after school or just a new yummy appetizer? Look no further! Happened upon this last week and IS IT GOOD! Super easy to prepare, packed with protein, and tastes delicious!...

Ingredients:
1 - large ripe organic peeled and pitted avocado
1 - can (15oz) chickpeas, drained & rinsed (Eden or Jovial brand only as they're pressure cooked!)
2 - tablespoons tahini
1 - tablespoon olive oil
2 - tablespoons fresh organic lime or organic lemon juice
1-2 - cloves garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste (*preferably Celtic or Real brand salt)

*Garnish with fresh cilantro if desired

Serve with Siete Dipping Chips

Instructions:
1. In a food processor or Vitamix, combine the avocado, chickpeas, tahini, olive oil, garlic powder, paprika, salt & pepper until evenly coated.

2. Process until smooth, adding filtered water a tablespoon at a time until you reach your desired consistency.

3. Taste and adjust seasoning if necessary.

4. Serve with Siete Dipping Chips and ENJOY!

Do I dare ask...can be any hotter?! When it's so hot, appetites diminish and we try to avoid having to heat the stove or oven, right? Here's a smoothie recipe you can have for breakfast or even lunch that is not only delicious, filling, good for the brain, and also easy to make!...

Pistachio Smoothie
1 organic frozen banana 🍌 (on the greener side vs too ripe)
1 small organic avocado 🥑 (or 1/2 of a large)
1/4 cup pistachios
1/4 cup coconut or almond milk yogurt 🍦
1 cup organic almond milk 🥛 (MALK or Califia brand is best)
Ice cubes 🧊 (generally a good handful)
Crushed pistachio for garnish

Directions:
1. Break up frozen banana into 2" pieces and place in Vitamix or blender.
2. Add avocado, pistachios, yogurt, coconut or almond milk, and ice cubes.
3. Blend
4. Pour into glass and top with crushed pistachios (optional)
5. ENJOY! 😋

DID YOU KNOW?!...REALLY great documentary. Super-short in length but packed with eye-opening information. SO WORTH THE WATCH (or listen if driving)...

The Need To GROW | Watch the full film – free! Can we feed the world without destroying it?! Rosario Dawson’s award-winning film The Need To GROW shows the SOLUTIONS — and the real stories of the game-changing innovators behind them.

DID YOU KNOW?...
When black pepper is added to your meal, you increase the nutrients that can be absorbed into your bloodstream! Who knew?!

Black pepper is so terrific for digestion. In fact, it helps to stimulate hydrochloric acid (HCL) in your stomach which helps you digest and absorb the food you eat! (Hydrochloric acid is an absolutely necessary stomach acid and yet too many people have low HCL.)

So, the next time you have the option to add pepper to what you're eating, give it an extra shake or two! Your body will thank you!

Want to jazz up chicken? Here's a REALLY GOOD one-skillet recipe using artichokes and green olives!...

Chicken Artichoke Skillet

Ingredients-
Chicken:
1 1/2 lbs pasture-raised boneless skinless chicken breast
sea salt and freshly ground black pepper to taste
1/4 cup gluten-free flour or Arrowroot powder
2 Tbsps pasture-raised or grass-fed butter or ghee

Sauce:
3 fresh garlic cloves, minced
1 cup organic chicken bone broth (Kettle & Fire is what I use)
1 Tbsp gluten-free flour or Arrowroot powder
2 Tbsps lemon juice from an organic lemon
1 jar (14 oz) water-packed quartered artichoke hearts, drained
1/2 cup pitted green olives, sliced diagonally
2 Tbsps minced organic fresh oregano or 2 tsp dried oregano
- fresh lemon slices to garnish

Steps:
1. Add the flour to a shallow dish. Season your chicken with sea salt and pepper on both sides.

2. Lightly coat chicken with flour on both sides by dipping it on each side then lightly shaking off any additional flour.

3. Melt the butter in a large skillet over medium heat. Add the chicken and sear on both sides until golden, 3 or 4 minutes on each side. Set chicken aside on a plate.

Sauce:
1. Add your garlic to the same skillet and sauté for 1 minute. In a small bowl whisk the broth together with the flour or Arrowroot powder until fully dissolved.

2. Add your broth mixture and fresh lemon juice to the hot skillet and constantly stir to remove any brown bits stuck on the bottom and deglaze.

To finish the skillet:
1. Return your chicken to the skillet into the sauce together with the artichokes, olives, and fresh oregano.

2. Partially cover your skillet and simmer over low heat until the chicken is cooked through and no longer pink on the inside.

Serve hot and enjoy! Hope you give this recipe a go. It's really delicious!

Need a yummy lemony dessert that's easy to put together and tastes great? This has been a hit each time it's made. Bet you'll enjoy it as well!...

PALEO LEMON BLUEBERRY CAKE

PREP: 20 minutes
COOK: 1hour
TOTAL: 1hour hr 20minutes mins
SERVINGS: 10 servings

DRY INGREDIENTS:

2 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup coconut flour
2 tsp baking soda
1/2 tsp Real salt
2 cups organic blueberries

WET INGREDIENTS:
3 pasture-raised eggs
3 organic lemons, zested and juiced (equals 1/2 cup juice and 3 tbsp zest)
2/3 cup organic maple syrup
1/2 tbsp apple cider vinegar
1/4 cup organic coconut oil
2 tsp organic vanilla extract

INSTRUCTIONS:
1. Pre-heat oven to 350° F
2. Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.
3. Combine all dry ingredients (minus the blueberries) in a large bowl and stir.
4. Combine all wet ingredients in a bowl.
5. Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
6. Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.
7. Bake in the oven for 55-60 min. The batter will remain light- colored on top, so be sure to use a toothpick to test that the middle is cooked all the way through.

Helpful tips:
1. If your cake sinks in the middle, your wet-to-dry ratio may be slightly off. Just reduce the lemon juice a smidge and add 1-2 extra tablespoons of coconut flour.
2. Use fresh blueberries rather than frozen blueberries as frozen blueberries are heavier and may sink to the bottom. Frozen blueberries can also add extra moisture to the cake, so if you do use them you may have to bake a little longer.
3. If you pile a ton of blueberries on top you'll notice the top may not get very golden. *Don't use the color of the cake as an indicator of doneness. Make sure to use a toothpick and cook until it comes out clean.

Are you crazy-busy with little to no time to cook dinner for your family? Could you use a delicious, one-pan dinner recipe? Well, here it is!..and bet you'll make this more than once!...

One-Pan Balsamic Chicken & Vegetables

Prep Time: 20 mins
Additional Time: 25 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings

Ingredients:

4 cups organic broccoli florets

3 cups organic cauliflower florets

1 cup sliced shallots

3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon Real (brand) salt, divided
1/2 teaspoon ground pepper, divided

2 large cloves garlic, minced

1 teaspoon dried marjoram

4 large pasture-raised - organic, bone-in chicken thighs, skin removed if desired

3 tablespoons balsamic vinegar

1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 450 degrees F. Coat a large-rimmed baking sheet with cooking spray.

2. Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.

3. Combine garlic, marjoram, and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet.

4. Roast the chicken and vegetables for 15 minutes.

5. Toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken (without touching the bone) registers 165 degrees F, about 10 more minutes.

Serve and ENJOY!

Do you like spaghetti squash but could use a new and different way to prepare it? Here's a spaghetti squash recipe that is absolutely YUMMY, and easy to make!...

Spaghetti Squash with Feta and Herbs

Ingredients:

1 organic spaghetti squash
1 tablespoon olive oil
Kosher salt and fresh ground black pepper to taste
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 tablespoon chopped organic fresh Italian parsley
1 tablespoon chopped organic fresh basil
Zest of an organic lemon + 1 tablespoon of lemon juice
1/2 cup crumbled organic feta cheese (I use Organic Valley brand)
2 tablespoons chopped pistachios or pine nuts

Steps:

1. Preheat oven to 400° F. Cut the spaghetti squash in half lengthwise and sprinkle with salt, pepper, and dried oregano. Brush the flesh with olive oil or spray with a little cooking oil.

2. Depending on the size, roast the squash on the middle rack of the oven for 35-40 minutes or until tender, cut side down. Remove the squash from the oven and let it cool long enough so that you can handle it.

3. Using a fork, scrape the flesh out and put it in a bowl. Add olive oil, garlic powder, more dried oregano, basil, parsley, lemon zest and juice, feta and nuts to the squash and toss everything together. Season with more salt and pepper if needed and serve.

ENJOY!!!

"Life Changing Care!
I had the most wonderful experience with The Center For Health & Healing. From the moment I stepped into the office, I felt a positive shift. Dr. Dady not only listens attentively but also has a profound understanding of holistic healing. I noticed results right away, and it’s clear that her expertise and genuine care make a significant impact. Grateful for the positive changes she has brought to my well-being. Nancy always makes me feel welcome, adding another layer of compassion to the overall experience. Highly recommend!"
-Teresa M.

*When our patients come ready to do the work, this is the result! We're so happy to be part of Teresa's journey to transform her health for the better! Way to work it, Teresa!

Tired of not feeling heard or feeling dismissed by your doctor? Perhaps it's time to try someone new. This is what Gregory's experience has been at the Center for Health & Healing with Dr. Dady:

"Highly recommend The Center For Health and Healing! I’d give Dr. Dady 10 stars if I could.

Dr. Dady’s attention and care are unlike anything I’ve ever received before. She takes the time needed with every patient to understand their needs and develops a plan that is both easy to understand and easy to action.

I noticed immediate results and am now feeling healthier than ever. Her holistic approach to healing is just what I needed!"
-Gregory Masterson

We are so thankful and grateful for the patients God sends our way. He truly sends us THE BEST most engaged and enthusiastic patients. These are people who are simply looking to find the "why" or the root cause of their health issues after years of trying and are willing and ready to do the work it takes to correct their health naturally. Here's what Meagan had to say...

"If you are tired of going to doctors and them telling you “I don’t know, it could be this or this” and just putting you on another medication - when your heart tells you, THERE IS SOMETHING ELSE GOING ON - GO SEE DR.DADY.
I started seeing Dr.Dady in August, due to constant bloating and puking after every meal. I saw 2 GI doctors and even had 2 endocopies, and a colonoscopy and they all said “Oh you just have IBS” - but I knew something was going on more. After giving up, I finally went to see Dr.Dady, and my life has CHANGED. She found the ROOT cause of the problem, walked hand in hand through the approach I should take, and she is your constant cheerleader for your health. IF YOU WANT SOMEONE WHO HONESTLY CARES ABOUT YOU AND YOUR HEALTH, GO SEE DR. DADY. 110% worth every penny.
Nancy is also the sweetest and most amazing human - she will always take care of you, as her own! GREAT PEOPLE!"

Only days away from Thanksgiving! Looking for a scrumptious and festive Thanksgiving salad to brighten your table and taste buds? Well, have I got the salad for you!...

30-Minute Roasted Sweet Potato Salad
Serves 6

Ingredients:

Roasted sweet potatoes:
1 lb organic sweet potatoes (2 medium sweet potatoes)
2 tablespoons olive oil
½ teaspoon salt

Maple lime dressing:
¼ cup extra virgin olive oil
2 tablespoons organic maple syrup or honey
2 tablespoons organic lime juice freshly squeezed

Salad ingredients:
6 oz baby spinach
1 small organic green apple chopped
1 small organic pink crisp apple chopped
⅓ cup pecans toasted
½ cup pumpkin seeds toasted
½ cup organic dried cranberries
½ cup organic feta cheese

Steps:
1. Roast sweet potatoes:
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.

2. Dice peeled sweet potatoes into ½-inch or 1-inch thick pieces. Add them to a mixing bowl along with 2 tablespoons olive oil, and ¼ teaspoon salt and toss to combine.

3. Spread sweet potatoes onto the prepared baking sheet.
Roast at 400 F for 15 or 20 minutes on a medium rack. Mine were done after 10-15 minutes of roasting in a convection oven. Remove from the oven and let cool. Proceed with the rest of the recipe while the sweet potatoes are roasted.

4. Make salad dressing:
In a mason jar, combine all of the ingredients for the salad dressing. Whisk together with a fork until emulsified.

5. Assembly:
Add baby spinach, chopped apples, toasted pecans (some of them chopped), toasted pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes to a large mixing bowl.
Add the salad dressing. Toss to combine. Distribute the salad into individual bowls (or into a large serving bowl) and serve.

This is such a DELICIOUS salad! You will not be disappointed AND it will look so festive and pretty on your Thanksgiving table!

We are excited for Amy who has begun her journey to transform her health for the better! Sammy, Amy's sidekick and bff, is excited as well!...

Who doesn't like brussels sprouts?! When made right, they are to die for! Here's a DEE-LICIOUS and simple recipe for some yummy brussels!...

Roasted Brussels sprouts with Feta

Ingredients
16 oz organic Brussels Sprouts

6 oz organic Feta Cheese crumbled

2 tbsp Balsamic Glaze

1 tbsp Salted Pasture Raised Butter

1 tbsp Olive or Avocado Oil

1/2 tsp Seasoning Salt The one I used has garlic, salt, pepper, paprika, onion, and oregano

Steps:
1. Preheat your oven to 400F

2. Trim your brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.

3. Choose your baking dish. I used a ceramic or glass baking dish because I knew this would not stick to it. If you are using a sheet pan, I would use parchment paper for easy cleanup.

4. Melt your butter and combine it with the olive oil. Using a basting brush (or a spoon), add about half of your butter mixture to the bottom of your baking dish. Make sure it is equally distributed.

5. Add an even coating of cheese over the butter mixture.

6. Push down each brussels sprout half on top of the cheese. You want to use a little force if there is a big chunk of feta. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.

7. Using a basting brush, add the rest of the butter mixture on top of the brussels sprouts. And then equally distribute your seasoning salt on top.

Bake for 25 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes.

These are AWESOME. Let me know what you think.

Discover how you can take control and stimulate your adrenal glands for optimum performance, bringing some much-needed relief to uncomfortable menopause symptoms.

Tune in to learn more about the power-packed combo of Adrenal Complex and Wild Yam—and how they can help you transition smoothly through menopause.

As always, remember—your wellness is in your hands.

Let's redefine 'normal' together!

Adrenal Glands - How it works

I want to talk about something - I do a lot of labs... I love my blood labs because I call them 'functional.'

Why is that? Well, I could send them to the same lab that anyone goes to, but I look at it differently.

Functional blood work involves taking samples from a lot of healthy people, and their numbers are smaller.

Here's an example: the thyroid. It should include T3, T4, and TPO, not just TSH. Medically, they usually test only TSH, and I think that's all insurance pays for. So, my TSH is within the range of one to two.

Medically, they'll consider it normal from one to six. But I want to catch issues before they escalate.

I don't want to wait until you have a heart attack before I say, 'Hey, I think there's something going on.'

That's why I prefer to use functional numbers in blood work. I hope that helps. Have a great day.

Functional Blood Lab #holistic #holistichealth #holisticwellness #wellness Certainly, here's the edited and grammatically correct version of the video transcript:"Hey everyone, it's Dr. Dy. I want to talk about something - I do a lo...

𝐌𝐚𝐢𝐧 𝐂𝐚𝐮𝐬𝐞𝐬 𝐨𝐟 𝐀𝐮𝐭𝐨𝐢𝐦𝐦𝐮𝐧𝐞 𝐃𝐢𝐬𝐞𝐚𝐬𝐞𝐬

Understanding autoimmune diseases and how they affect our bodies can be overwhelming.

These disorders, where the body's immune system turns against its own cells, can impact many aspects of our lives. But knowledge is power! We can learn to manage these conditions through a balance of medical care, lifestyle adjustments, and mindset shifts. 💪

Remember, you are not alone - there's a whole community out there willing to provide support, share experiences and offer advice. Let's journey together towards health and wellness.

Main Causes of Autoimmune Diseases Understanding autoimmune diseases and how they affect our bodies can be overwhelming. These disorders, where the body's immune system turns against its own c...

Up for an easy snack and/or dessert for you or the kiddos that is healthy, crazy-easy to make, and tastes GREAT? They taste like an apple doughnut without the flour!...if that makes sense, lol....

Flourless Apple Donuts

Ingredients:
2 organic apples sliced thick and cored
1/4 almond butter (Maisie Jane's is the best tasting...IMO)
1 Tblsp organic maple syrup
1 tsp cinnamon

Steps:
1. Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
2. Coat each apple slice with the batter and lay the slices on the lined baking sheets.
3. Bake for 30 minutes. Allow to cool a bit and ENJOY!..Oh my gosh are these GOOD!

With the colder temperatures approaching, who doesn't love soup?! Here is an easy 5-ingredient recipe that is a go-to for the fall and winter seasons AND it's super-flavorful!...

Ingredients:
2 lb. organic butternut squash cubed
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) organic coconut milk, or 1 cup organic heavy cream
Cooked prosciutto or pancetta with chopped apple as garnish (optional)

Directions
1. Preheat oven to 425ºF.

2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle olive or avocado oil over top. Use your hands to toss everything around so it’s evenly coated.

3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.

4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.

5. Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked procuitto or pancetta, if desired.

Protein bars...the healthy ones that have only a few quality ingredients have gotten crazy-expensive along with groceries in general. Ever think of making your own? Here's a great-tasting protein bar that is easy to make! Hope you give them a try!...

Coconut & Almond Butter Protein Bars [*Gluten-Free, Refined-Sugar Free]

Ingredients:
1/4 cup almond butter ( Maisie Jane's tastes the best! WF carries it.)

1/4 cup coconut butter, all natural (I like Artisana) or pasture-raised butter like Vital Farms)

1 TBS coconut oil, liquid state

1 TBS raw honey, (local is best)

2 TBS organic coconut flour

1 TBS organic almond flour

2 TBS milled flaxseed

3 scoops vanilla whey protein powder (from either Australia or New Zealand which uses A-2 cows or Flavcity's vanilla protein)

2 TBS unsweetened Almond Milk (MALK unsweetened has the cleanest/fewest ingredients)

Steps:
1. In a small bowl, mix together your almond and coconut or pasture-raised butters, coconut oil, and raw honey.* Set aside.

2. In a large bowl, mix together your coconut flour, almond flour, milled flaxseed, and protein powder.

3. Add your almond butter mixture to the dry ingredients until the mixture has almost come together (this can take awhile, be patient).

4. Add your milk 1 tablespoon at a time, until the ingredients form a playdough-like consistency. This may take some working with your hands until everything is fully incorporated.

5. In a silicone square 8×8 cake pan, or silicone brownie squares mold press your dough mixture down with hands until even and flattened. *You can also use a 8×8 baking dish or pan lined with parchment paper.

6. Place in fridge for 1 hour to set, or overnight. If using an 8×8 pan, bars can be cut into 8. If using a silicone brownie squares mold, just pop the squares out.

7. Keep bars in airtight container in fridge up to 2 weeks...if they last that long, lol, as they're delicious. Or, place in freezer for up to 3 months.

ENJOY!

Notes
-If your coconut butter or oil is in a solid state, measure out what is needed and put it in a microwave safe bowl for 5-10 seconds until it is fairly melted.

-A plant-based vegan protein powder should work, but I cannot fully vouch for the exact results for this recipe.

-To make these bars vegan, try subbing the 1 TBS of honey with brown rice syrup, or replacing with another TBS of coconut butter.

-Coconut oil and coconut butter are NOT interchangeable. Coconut butter is made from the “meat” or flesh of the coconut and ground into butter. Coconut oil is just the oil extracted from the “meat” of the coconut.