Dr. Tracy's Blog

Blissful Buckwheat Granola Clusters from ohsheglows.com Why? These easy to make granola clusters are gluten free, oil free and low in sugar plus super easy to make. I have made different versions of this recipe by changing from sunflower seeds to pumpkin seeds, pecans, or walnuts, adding coconut flakes or goji berries, or using peanut butter or almond butter instead of the sunflower butter called for in the original recipe and the granola always comes out delicious. These granola clusters go well with almond milk, sprinkled over coconut yogurt, sprinkled on top of a fruit smoothie or just alone as a snack. Vegan Chickpea Flour Frittata from peachypalate.com Why? Another easy to make recipe, this is a fantastic high protein low carbohydrate option for breakfast or for lunch served with a salad. This recipe can also be made ahead of time and frozen for an even easier meal-on-hand.   Plus, with 2.5% of children having an allergy to eggs and this number steadily clim...

Advanced Health & Wellness now offers Mini-Retreats for groups! A great way to de-stress and bond with your co-workers, friends or family... Your 2 Hour Mini-Retreat includes 20 min sessions of the following services along with time to savor organic teas and healthy snacks with your friends: Neck & Shoulder Massage to relieve muscle tension Craniosacral Treatment to relax the nervous system Skin analysis and a Mini-Facial  Infrared Sauna session for relaxation Hand or Foot Reflexology Treatment Mini-Retreats are open to the public and corporations, you do not need to be a patient of Advanced Health & Wellness to attend these events. Retreats are held  Wednesday  evenings,  Friday  evenings or  Saturday  afternoons for $650 for a group of 5 people. Other times may be available upon request. To book a Mini-Retreat for your group, call Advanced Health & Wellness at  (978) 327-5960 . A deposit of $100 is requ...

Black Bean and Quinoa Southwest Salad  2 cups cooked quinoa 1 can (15oz) or 1 ¼ cup cooked black beans ½ cup organic corn kernels ½ cup diced green or red onion 1 bell pepper, diced ¼ cup chopped cilantro Juice of 1-2 limes 1 tsp cumin ½ tsp paprika ¼ tsp cayenne pepper ½ tsp sea salt ¼ tsp black pepper Mix quinoa with spices in a large bowl and then add other ingredients.   Serve at room temperature as a main dish or on top of lettuce as a salad.   Optional: top with diced tomatoes and avocado.

While in the midst of a heat wave hydration is on everyone's minds but I know that despite how appealing I find a tall glass of crisp clear water, others may need a little pizzazz to meet their body's daily water requirements.So I offer 3 ways to make your water more appealing: #1  CUCUMBER MELON WATER Add 6-8 cantaloupe cubes and 4-6 cucumber slices to 2 cups of filtered water. Refrigerate for at least 4 hours to overnight. Strain and enjoy. I use a wide mouth canning jar for this so I am able to get the fruit and vegetables in and out easily. #2  WATERMELON MINT WATER Add 4-6 cubes of watermelon and 4 mint leaves to 2 cups water. Refrigerate for 4 hours to overnight. Strain and enjoy, it is surprisingly sweet! #3  SPARKLING WATER AND SELTZER COUNT TOO! In practice I get this question a lot when discussing how much water a person needs to be healthy. Yes, you can count the sparkling water, naturally flavored seltzer water and ...

  1 -1 ½ cups spelt flour 1 cup all purpose flour ¾ cup almond meal flour ¾ cup coconut flour 1 ½ cups shredded coconut, unsweetened 3-4 tablespoons turbinado sugar/honey/agave 2 tsp baking powder ¼ tsp sea salt ½ cup coconut oil, melted 1 ½ cups almond milk 1 tsp vanilla extract ½ cup crystallized ginger, diced Combine 1 cup of the spelt flour with other flours, use a fork to break up lumps of almond meal or coconut flour if they are present. Add coconut, sugar (if using), baking powder, sea salt and combine. Add coconut oil, almond milk, vanilla and honey/agave (if using) to dry mixture and combine with a wooden spoon. Knead dough for 1 minute on a floured surface or in the mixing bowl, adding the remaining ½ cup spelt flour as needed to form dough that is tacky but does not stick to your hands. Gently mix in ginger pieces. Divide dough into four pieces. Shape each piece into a round disc 1” thick and cut each disk into 4-6 wedges. Bake at...

Summer is finally here! Well, officially summer arrives in a few weeks but with the recent heat wave I have sunshine, sandy beaches and BBQs on my mind. Despite how fun it is to get together with friends and family to enjoy the outdoors, it does present a question. What can a vegan/vegetarian/gluten free/dairy free/etc. person eat at these events? When I go to BBQs I usually bring some version of this salad (see Salad Options below). The combination of edamame, black beans and vegetables is a complete meal in itself (in case there's nothing else I can eat at the party that fits into my vegan lifestyle) but the salad also works well as a side dish. Most of the ingredients are familiar enough and the bright colors enticing enough that most meat eaters will try it too! Edamame and Bean BBQ Salad One 12 oz. bag frozen shelled edamame, thawed Half of a 16 oz. bag frozen corn, thawed 1 can black beans, drained and rinsed 1 red, yellow or orange bell pepper, diced ...