100% Healthy Living

100% 2015 Goal Setting Form

Download form here to view or print

Healthy Thanksgiving Recipes  Community Food Drive  Video Archive

(click here for print version)

Slow Cooker Turkey Stew

  • 2 lb. boneless, skinless Turkey (breasts, thighs, legs, etc.)
  • 1 med. Leek, sliced
  • 2 stalks Celery, chopped
  • 2 tsp. Thyme leaves
  • 1 tsp. Oregano leaves
  • 1 tsp. Italian Seasoning
  • 1 c. Winter Squash, peeled & cubed
  • 1 medium Carrot, chopped
  • 1 Cinnamon Stick
  • 1 16 oz. can Organic Tomatoes


  • Place turkey, leeks, celery and spices into crock pot. Turn on high and sauté until leeks become translucent.
  • Add squash, carrots, cinnamon stick, tomatoes, water or stock and simmer, covered, for 2-3 hours on medium or up to 6-8 hours on low.
  • Remove cinnamon stick just prior to serving.

Recipe Credit: Dr. Josh Axe with modifications by Dr. Ryan Betz

Pumpkin Cashew Soup

  • 1 Tbsp. Coconut Oil
  • 1 small Onion, chopped
  • 3 cloves Garlic, minced
  • half tsp. Turmeric & Paprika
  • 1 can Organic Pumpkin
  • 1 1/2 cups Organic Chicken Broth
  • 1 jar Roasted Red Peppers
  • 1/3 cup Cashew Butter
  • 1 tsp. Maple Syrup
  • 1/2 tsp. Celtic Sea Salt & Black Pepper
  • 1 Tbsp. Organic Lemon Juice
  • 1/2 cup Organic Coconut Milk


  • Heat Coconut Oil over medium heat in a sauce pan.
  • Brown Onion, and add garlic for two minutes.
  • Add everything but: Coconut Milk, lemon juice, maple syrup.
  • Bring to a boil, and then allow mixture to simmer for 5 minutes.
  • Stir in salt, pepper and lemon juice.
  • Pour into blender and puree until smooth.
  • Serve in a bowl with Parsley garnish.

Recipe Credit: Dr. Josh Axe with modifications by Dr. Ryan Betz

Cranberry Sauce w/ Pecans

  • 2 cups Cranberries
  • Half cup Organic Apple Juice
  • Half cup Organic Raw Honey
  • 1 tsp. fresh grated Orange Rind
  • Half cup Pecans (or Walnuts)


  • Combine cranberries, apple juice and honey in a sauce pan and simmer for 5 minutes or until most berries pop.
  • Remove from heat, stir in grated pecans and orange rind.
  • Cool to room temperature, and then chill in the refrigerator.
  • Serve Chilled.

Recipe Credit: Dr. Josh Axe with modifications by Dr. Ryan Betz

Green Bean Casserole

  • 1 Tbsp. Sea Salt
  • 1 pound Green Beans, ends snapped
  • 8 ounces Baby Portabella Mushrooms
  • 2 1/4 Tbsp. Grapeseed Oil
  • 1 Tbsp. minced Garlic
  • White Pepper, to taste
  • 2 Tbsp. Gluten Free Baking Flour
  • 1 cup organic Goat Milk
  • 2/3 cup raw Pumpkin Seeds
  • 1/4 cup Mary’s Gone Crackers


  • Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
  • Prepare an ice bath by filling a large bowl with cold water and ice. Set aside.
  • Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender.
  • Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander.
  • Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
    Cut mushrooms into small pieces.
  • In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish.
  • In the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the milk is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat. Add the pumpkin seeds, Mary’s Gone Crackers, to a blender or food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

Recipe Credit: Dr. Josh Axe with modifications by Dr. Ryan Betz

Warm Autumn Salad

  • 1 small Butternut Squash
  • 2 Apples, chopped
  • Half Red Onion, chopped
  • 1 cup Brussel Sprouts, chopped
  • 2 Tbsp. Grapeseed Oil
  • Quarter cup Crumbled Goat Cheese
  • Quarter Tsp. Cardamom
  • Chopped Parsley as garnish
  • Sea Salt and Pepper


  • Preheat oven to 400 degrees.
  • Mix in bowl, Squash, Apples, Brussel Sprouts, Onions, Oil, Cardamom, Salt and Pepper.
  • Lay baking sheet.
  • Roast for 45-50 minutes, tossing every 15 minutes.
  • Remove and let cool for 5 minutes.
  • Serve on plate and top with Goat Cheese and Parsley garnish.

Recipe Credit: Dr. Josh Axe with modifications by Dr. Ryan Betz

A Hunger to Help – Community Food Drive

Non-perishable items needed:

  • canned fruits
  • canned vegetables
  • stuffing mix
  • packets of gravy
  • instant potato mix
  • canned sweet potatoes
  • peanut butter
  • canned tuna
  • cereal
  • canned soup
  • macaroni and cheese mix
  • canned beef stew
  • canned beef chili


’60’ Minutes Reports On Dangers From Sugar

Video May Take A Minute To Load