Wellness Resources
The Woodlands Institute publishes Health Articles specifically designed to keep you updated with relevant wellness news. In these newsletters, you’ll find valuable information regarding supplementation, fitness tips, and recipes.
TWIHW has been serving the community since 2004. Dr Mila McManus and her highly trained team at The Woodlands Institute for Health and Wellness are winners of numerous awards, including Living Magazine Best Of Readers’ Choice awards over the years: Best Functional Medicine Practice, Best Weight Loss Center, Best Bio-identical Hormone Practice.
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The Doc’s Shaved Brussels Sprouts Salad
The Doc’s Shaved Brussels Sprouts* Salad Edited from Chowhound.com Serves 2 For the salad: ½ bag shaved Brussels sprouts 2 to 3 hearts of palm, sliced ⅓ cup pine nuts For the dressing: (enough for 2-3 uses) ¼ cup fresh lemon juice (about 1 lemon) ¾ cup olive oil ½ to…
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Seared Scallops with Arugula Pesto
Adapted from Cooking From Scratch from PCC Community Markets Makes 4 Servings Ingredients: 4 cups baby arugula (about 4 ounces) 4 tablespoons pine nuts, toasted 1 clove garlic 1 tablespoon freshly squeezed lemon juice ½ ounce (3 tablespoons) grated Pecorino Romano sheep cheese ¼ cup extra-virgin olive oil Sea salt and ground pepper 1…
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Keto Cranberry Sauce
From https://www.wholesomeyum.com/recipes/4-ingredient-sugar-free-low-carb-cranberry-sauce-paleo-gluten-free/ Makes 1 ½ cup 12 ounces fresh cranberries 1 cup powdered erythritol (recommend Swerve brand) ¾ cup filtered water 1 teaspoon orange zest ½ teaspoon vanilla extract 1. Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-15…
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3 Sweet Options for Holiday Cooking
By Nancy Mehlert It is always nice to be able to recommend new products that might simplify life, help children (small or big) eat better, or make things taste more like childhood memories. While nothing is perfect, these are reasonable for occasional use. They are Non-GMO and made by companies that seem transparent. They do…
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Holiday Cooking Contest Winner : Lamb with Quinoa Submitted by D.G.
Ingredients: 2 cups quinoa 4 cups, chicken or vegetable stock 1 onion, chopped 2 cloves garlic, minced 2 lbs ground lamb 1 red bell pepper, chopped 1 tablespoon Baharat Spice Mix* 1 tablespoon turmeric ½ teaspoon sea salt Instructions: 1. Combine the quinoa and stock and cook according to instructions until done. (Cauliflower rice…
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Pumpkin Pie al la Pumpkin Pie Filling and Nutty Pie Crust
Nutty Pie Crust Makes one 9 inch bottom pie crust 1 ⅓ cups ground nuts (pecans, walnuts, almonds, and/or macadamia nuts) ⅔ cup ground golden flaxseeds 6 tablespoons butter, melted and cooled Directions: 1. In a large bowl, stir together the nuts, flaxseeds, butter until well blended. 2. Press into a 9” pie…
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Cabbage and Pomegranate Salad
Edited from The Ketogenic Kitchen, by Domini Kemp and Patricia Daly Serves 6-8 Ingredients: 1 large head of red or white cabbage, sliced or grated ½ teaspoon salt Juice of ½ lemon or lime 2-3 tablespoons olive oil 2 pomegranates, seeds removed 1 red onion, finely diced ¼ cup chopped mint Black pepper to taste…
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Caramelized Onion Dip
From The Plant Paradox Cookbook, by Steven R. Gundry, MD. Page 85 Ingredients: 2 tablespoons extra virgin olive oil* 2 large yellow onions, thinly sliced 1 clove garlic, minced 1 tablespoon fresh thyme leaves 1 teaspoon fresh rosemary, minced 1 teaspoon iodized sea salt 1 teaspoon ground black pepper Zest of 1 lemon Juice of…
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Lemon Poppy Coffee Cake
from The Plant Paradox Cookbook, by Steven R. Gundry, MD Serves 8 Ingredients: Butter or ghee 1 ½ cups almond flour (or hazelnut flour) ¼ cup coconut flour ½ teaspoon salt 1 teaspoon baking soda 3 pastured eggs ½ cup Swerve (erythritol) ¼ avocado oil Juice of 3 lemons Zest of 2 lemons ¼…
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