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Author: Thrive Carolinas

Thrive Carolinas / Articles posted by Thrive Carolinas (Page 39)

COVID 19 & Long Hauler: Alterations in Taste, Smell and Brain Fog

As we are now in our third year of COVID or post-COVID conditions, we are seeing a range of new, returning, or continuing problems that people experience after first being infected with the virus. Most will get better within a few weeks after being infected, but some will have symptoms or new symptoms appearing after four weeks, and these are considered long haulers. People who experience post-COVID conditions can have a multitude of ailments, the most common are the following: Fatigue Shortnessofbreath Cough Heart palpitations Stomach pain Muscle or joint pain Rash The most common neurological symptoms and what I treat the most in the office and will focus on in the article are: Brain fog (difficulty concentrating or thinking) Loss or change of smell (anosmia-loss of smell,...

Skin Care Super Heros (A Functional Medicine Approach to Optimizing Skin Appearance)

Our skin is the biggest organ in the body and certainly gets our attention more than the others. Our society is obsessed with perfection and anti-aging, which explains the many skin care products and procedures one can get. There are many out there who are more than happy to give you advice, and sometimes it involves a pill, an expensive skincare ritual, or worse, a needle or scalpel. As a Functional Medicine provider, my approach to skincare is no different from my approach to other organs' health. First and foremost, we must look at the foundational contributors: Sleep Diet Water intake Environmental exposures Often, we overlook these obvious contributors in hopes of finding the perfect cream or worse, a procedure to give us the quick fix. As with other...

Tangy Apricot Sauce

Summer is the perfect time to enjoy apricots. Do not knock this small fruit as it is packed with Vitamin C, fiber, and polyphonic antioxidants linked to reducing oxidative stress and inflammation. Enjoy fresh summer apricots in this versatile tangy sauce. 1 cup of fresh apricots, pit removed and cut into small chunks, skin intact (about 5 small apricots) 2 cups of filtered water 2-3 T coconut or date sugar (start with 2 if apricots are ripe and sweeter) ½ t cinnamon 1 t lemon juice 1 T soy sauce 1 T apple cider vinegar Place all ingredients in a high-speed blender and pulverize until it develops sauce. Can add additional filtered water if needed to achieve the correct consistency. Use this as a sauce over fish, tempeh, or chicken, or use it as a...

Peach Ginger Smoothie

In the South, summer is synonymous with peaches. Pick up some fresh peaches from the Farmers Market (Freestone are best) and enjoy them in a smoothie. Never peel the peaches as many of the phytonutrients are contained in the skin. Ingredients: 2-3 ripe peaches 1 banana 3⁄4 cup coconut milk, full fat 1 cup baby spinach leaves 1-2 scoops of collagen or unflavored protein powder 2 T chia seeds One 2-inch piece of peeled ginger, cut into slices 1 T maple syrup (optional) 5 cups of cubed ice Directions: Combine all ingredients in a high-speed blender and blend until smooth. ...

Motivation: Skin Care from the Inside Out

In this motivation Harlee Palmer, PA talks about how to care for your skin from the inside out. Diet, Omega 3s, Vitamin D, hydration, gut health, and sleep are all vital to great skin! We also recommend green tea extract + skin clarify supplements for additional help. Find out more in today’s video.   Click on the Link to Harlee's Video Here ...

Vegan “Cheesy” Kale Chips

You will be surprised at how tasty (and cheesy) these kale chips are. Try using purple kale to get extra phytonutrient benefits. Ingredients: 4-5 cups purple kale, washed and removed from tough stems, and torn into chip-sized pieces Avocado spray Salt to taste 1/2 t garlic powder 1⁄4 cup Nutritional Yeast Directions:   Preheat the oven to 300 degrees or 250 degrees if you have a convection setting. Place kale pieces in a large bowl and spray lightly with avocado oil. Mix with hands and spray another layer of avocado oil. Sprinkle with the salt, garlic powder, and nutritional yeast and toss with two spoons. Bake in the oven for 12-15 minutes. Remove the kale chips when they are crispy but not too browned. ...

Pan-Roasted Carrots with Mint and Parsley

Ingredients: 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise 1/2 cup low-sodium vegetable or chicken broth 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1/3 cup chopped mint 1/3 cup chopped parsley 2 - 3 teaspoons fresh lemon juice 1/2 teaspoon lemon zest Directions: Place the carrots, broth, and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium, and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, combine the mint,...

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