How to Shop Organic on a Budget – The 2017 Dirty Dozen and Clean Fifteen

If you want to reduce your exposure to pesticides and remove genetically modified foods from your diet, shopping organic is the best way to do so. Unfortunately though, organic produce can be significantly more expensive than conventional produce. In this post, I’m going to give you some quick tips on how you can save money […]

2017-06-21T13:08:58+00:00 March 23rd, 2017|Nutrition|

Reducing Chronic Pain Naturally: Townshend Interview

Natural methods of healing can help to relieve chronic pain and myofascial pain. Without diet and lifestyle changes, we’re missing a key part of the puzzle.


  • Myofascial pain refers to pain of the muscles and fascia. It’s commonly involved in challenging cases of chronic pain.
  • Myofascial pain can be relieved using GUNN Intramuscular Stimulation (IMS) […]
2017-06-21T13:08:30+00:00 January 31st, 2017|Pain Management|

Seared Scallops Over Sautéed Vegetables Recipe

I love meals that can double as a simple weekday dinner and a fancy dinner party meal. This seared scallops recipe is on the top of my list. Give them a try next time you have guests coming.

Sautéed Vegetables and Seared Scallops Recipe


  • 4 large scallops
  • Green onion, carrots, celery, zucchini, chopped mushrooms and baby spinach leaves, julienned (use any combination of these veggies)
  • 3 tbsp olive oil or butter
  • Salt and pepper to taste
  • Basil (fresh if available)
  • 3 tbsp Moroccan mustard (optional)


  1. In a heavy-bottomed steel or cast-iron pan, heat the olive oil or butter.
  2. Sauté the vegetables until just cooked and not soggy. Add basil for the last minute of cooking. Add salt and pepper to taste. Remove from the pan and divide onto plates.
  3. Add more oil or butter to the same pan (no need to wash) and add the scallops. Cook on one side on medium heat until brown (2-3 min). Turn over and cook until brown.
  4. Add salt and pepper to taste. The scallops will not be fully cooked through but will be warm on the inside. If you like your scallops fully cooked, keep them over the heat for a few more minutes.
  5. Serve with a dollop of Moroccan mustard on the side.

2017-06-21T11:48:10+00:00 March 24th, 2016|Recipes|

Gluten Free Coconut Banana Pancake Recipe

Here’s a weekend breakfast treat. Invite your gluten-free and wheat-eating friends over. I’ve seen lots of people gobble these down!

Coconut Banana Pancakes (Gluten and Dairy-free)


  • 4 eggs
  • ¾ cup almond milk
  • 2 tsp vanilla
  • 2 ripe bananas
  • 1 tbsp avocado or coconut oil
  • ½ cup almond flour
  • ¼ cup gluten-free flour (I enjoy buckwheat, teff, and mesquite)
  • 1 tbsp flax powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼-1/2 tsp cinnamon (optional)
  • 1/8 tsp nutmeg (optional)


  1. Mix the wet ingredients together until blended. There will still be some chunks of banana.
  2. Mix the dry ingredients together in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
  4. Heat up a griddle. Add a tsp of coconut oil.
  5. Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.
  6. Serve with blueberry jam or maple syrup.


Note: The coconut flour browns quickly. so adjust the heat accordingly. Don’t let the outside brown before the inside is cooked.

2017-06-21T11:47:42+00:00 March 17th, 2016|Recipes|
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