Welcome to Thrive

THRIVE is a collaborative platform of conventional, integrative, & functional medicine practitioners coming together in one setting to provide personalized healthcare to clients.
Working Hours
Monday - Friday 8:00AM - 5:00PM EST


M - Th 8a - 5p, F 8a - 4p, Sa 10a - 1p, Su - Closed


6401 Carnegie Blvd, Suite 2A, Charlotte, NC 28211


In The Kitchen

Thrive Carolinas / In The Kitchen

Spiced and Herbed Nuts

Get your holiday off to a Good Start with some of these healthier yet flavorful nuts! These nuts can be great served with cocktails or packaged for gifts. Ingredients: 3 T melted grass-fed butter, ghee, or avocado oil • 3 T Worcestershire Sauce 1 t salt 1⁄2 t cinnamon 1⁄4 t garlic powder 1⁄4 t cayenne pepper Dash Hot sauce (for reference, we used Fix Sriracha) 1 lb. pecans or nut mixture of pecans, walnuts, and cashews Directions: Combine nuts and drizzle butter to cover. Add remaining ingredients and combine well. Bake at 350 degrees for 12-15 minutes, stirring every 5 minutes to brown evenly. Cool for 10 minutes. Keep in airtight container for up to 7 days. ...

Warm Farro with Cranberries and Herbs

Farro is an ancient grain that is over 7000 years old. It has a nutty flavor and provides a great plant-based option high in protein, fiber, vitamins, and nutrients. It can be used in place of rice but is not gluten-free for those avoiding gluten. Ingredients: 1 1⁄2 c farro, rinsed Salt and Pepper 3 T organic unsalted grass-fed butter 1 onion, chopped 1⁄2 c dried cranberries 1 garlic clove minced 1⁄2 c pecans, toasted and chopped 1⁄4 c fresh Italian Parsley, chopped Directions: Rinse farro well, then drain. Bring 2 quarts of water to a boil. Add farro and 1 tsp salt. Return to boil, lower heat to simmer, and cook for 20 minutes covered until the grain is softened but nutty. Drain farro. Melt butter in...

Creamy Turkey Wild Rice Soup

If you're anything like us, you have plenty of Thanksgiving turkey leftovers.   Try using that leftover turkey in this yummy soup recipe that is healthy and hearty! Ingredients: 1 tbsp olive oil 2 cups chopped leftover turkey, white and dark 2 cups sliced mushrooms 1 yellow onion, diced 4 cloves garlic, minced 2 carrots, chopped 3 celery stalks, chopped 1 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper 6 cups chicken broth 1 cup wild rice blend 1 tbsp fresh finely chopped sage (or 1 tsp dried - optional) 2 tsp lemon juice 1 cup cashew milk Instructions: Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery, and carrots, cooking another 5...

Chef Joe’s Fresh Cranberry Sauce

Did you sign up for our Healthy Holiday Cooking class with Chef Joe? If not, there's still time! To get you excited for this class and get you prepared for your best Thanksgiving dinner yet we want to give you Chef Joe's super secret Cranberry Sauce. Ingredients: 3 cups cranberries 1/2 cup of orange juice Zest from one large orange 2 tbsp honey Pinch of salt 1 tbsp Gran Marnier  liquor (optional) Directions:   Combine the orange juice, cranberries, and salt in a food processor. Pulse until cranberries are smooth but not pureed. Note: The cranberries should still have texture. Add honey and Gran Marnier and zest to cranberry sauce. Pulse momentarily, just to incorporate. Best refrigerated overnight or for several hours Enjoy! ...

Prosciutto Wrapped Shrimp

The holidays are right around the corner, and this Shrimp and Prosciutto recipe aims to impress during those dinner parties. Ingredients: 5-7 slices of nitrate-free prosciutto 1 lb shrimp tail on 2 T grass-fed organic butter or avocado oil 1 tsp garlic powder Salt and pepper Directions: Preheat oven to 425 degrees Cut prosciutto slices into 1 in by 4-5 in strips. Melt butter and add garlic powder and salt, and pepper. Wrap each shrimp with prosciutto strips and baste with butter mixture. Bake in a dish for 8-10 minutes or when prosciutto is crispy. ...

Spinach Avocado Dip (or Sauce)!

This spinach avocado dip is a great way to bring a fresh yummy dip to your holiday spread! Ingredients: 5 cups baby spinach 1 large avocado ½ medium onion 2 garlic cloves Juice of one lemon ½ t Himalayan salt Pinch of cayenne pepper Directions: Add all ingredients to a food processor and process until smooth. Serve with vegetables, Cassava chips, or rice chips. This "sauce" can also serve as a sauce over fish or chicken! ...

Asparagus with Toasted Walnuts and Pomegranate Basil Vinaigrette

Asparagus with Toasted Walnuts and Pomegranate Basil Vinaigrette Ingredients: 1 bunch asparagus trimmed ( 1 T olive oil, salt and pepper to taste) ½ cup walnuts, toasted 2 T pomegranate juice 2 T extra virgin olive oil 2 T balsamic vinegar 1/3 cup chopped basil Directions: Preheat oven to 375 Combine pomegranate juice, olive oil, vinegar + basil for vinaigrette + set aside Drizzle asparagus with olive oil, then sprinkle with salt and pepper and bake. Cook in preheated oven for 20 minutes. Do not overcook. Allow the asparagus to cool, then top with walnuts + vinaigrette. ...

Salad Greens with Roasted Beets, Oranges, Pickled Onions, Walnuts, Goat Cheese and Balsamic Vinegarette

Do not be intimidated by the steps with this salad. It is well worth it. Packed with many phytonutrients and antioxidants, this nutrient-dense salad will get you extra credit on nutrition. You may choose to make the beets and pickled onions a day ahead, so it will be easy to throw the salad together at dinnertime. Beets 2 golden beets, scrubbed, peeled, and cut into 1-inch cubes Juice of one navel orange 1T orange zest 1 T honey 3⁄4 t sea salt 1⁄4 t ground pepper Line a baking dish with aluminum foil. Scatter cut-up beets on foil. Combine juice, zest, honey, and seasonings in the dish. Drizzle over beets and top with the second sheet of aluminum foil, forming a pouch by sealing sides. Bake in...

Coconut Curry Squash Soup with Pumpkin Spice

With dropping fall temperatures, we are looking for comfort foods and anything with pumpkin spice. This recipe features Red Kuri Squash. You can find this gourd at the grocery store or local farmers' markets. Red Kuri squash is a thin-skinned orange-colored winter squash, a cultivated variety of the species Cucurbita maxima. It looks like a small pumpkin without the ridges. Inside the hard outer skin is a firm flesh that provides a delicate and mellow chestnut-like flavor. Once cooked, the skin softens and can be eaten too. Red Kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B beta-carotene. This squash is perfect with fall spices in this comforting soup. Ingredients 1 Red kuri Squash, medium sized 2...

Baked Spaghetti Squash

This is so simple; I'm kicking myself for not doing this earlier! Baked Spaghetti Squash is a great alternative to traditional noodles and is yummy with some pesto sauce! Give it a shot this weekend! Directions: Preheat the oven to 350 degrees. Bake squash for an hour. Slice the cooked squash in half once cooled slightly. Scrape out seeds and discard. Drag a fork or scored tongs over the flesh pulling the strands apart, and place them into a bowl. Toss with one of the pestos or use it as noodles in any recipe. ...