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

Warm Asparagus Salad with Walnut Vinaigrette and Hard-Boiled Eggs

A perfect simple dinner salad or a wonderful side for a spring celebration or dinner. You can substitute baby spinach for the greens if needed. Ingredients: 1 large shallot, finely diced 1 lb thin asparagus, trimmed 1 ½ T champagne or white wine vinegar 3-4 handfuls of arugula or baby spinach Salt & Pepper to taste 3 hard cooked eggs, chopped 3 ½ T walnut oil Directions: Combine shallot, vinegar, and 1/8 t salt in a bowl, mix, and let sit for 15 minutes. Whisk in oil Simmer asparagus in salted boiling water until tender, then drain and remove to a clean towel to cool. Dress the arugula with 1 T vinaigrette and set it on a platter. Lay warm asparagus on top of greens. Spoon the...


Green Tea Infused Oats 

Ingredients: 3 c. water                                                        1 c. unpeeled, diced organic apple 3 organic green tea bags                           1/3 c. toasted walnuts, chopped 1 c. steel cut oats ½ tsp. ground ginger, or 1 tbsp. minced fresh ginger 1/8 tsp. salt                                                         2 – 3 tsp. local honey 2 tbsp. MCT or organic coconut oil 1 tbsp. ground flax seed   Directions: Bring water to a boil in a medium saucepan. Add tea bags; turn off the heat and let steep for 4 min. Discard tea bags. Add oats and salt and bring to a boil, stirring once. Reduce heat to low and simmer covered until done. While oats are cooking, toast walnuts. Cool and chop. Remove oatmeal from heat; stir in apples, flax seed, walnuts, MCT oil, and ginger. Mix well. Transfer to a serving bowl and drizzle with honey....


Shrimp and Avocado Pesto

Avocado Pesto Ingredients: 1 ripe avocado 1 cup packed fresh basil 1⁄4 cup salted or unsalted pistachios or walnuts (adjust by adding no salt if using salted) 2 T lemon juice 1⁄4 t pepper 3 garlic cloves 1⁄4 to 1/3 cup extra virgin olive oil Directions: Combine all ingredients in a food processor and blend to a paste. Add additional olive oil or filtered water to achieve a smooth sauce. Toss 2-3 tablespoons of the pesto with cooked pasta, vegetable noodles, or quinoa, and top with protein and roasted vegetables. Toss 2 tablespoons of pesto with cut-up vegetables and roast at 425 degrees for 20-25 minutes. Toss 2-3 tablespoons of pesto with cut-up chicken, tofu or shrimp, vegetables, and sweet potatoes. Place on a parchment-lined cookie sheet and...

Super Seven Salad with Chickpeas and Avocado Dressing

A Thrive original recipe that gets rave reviews. The chickpea addition is optional. It can also be topped with cooked chicken or shrimp. Packed with all the good stuff. The avocado dressing is a perfect match, but the Annie’s Poppy Seed dressing was great too. Ingredients: 3 cups green kale cut up 1 cup red cabbage 1 cup shredded carrots 1 cup walnuts, chopped 1 cup dried organic cranberries ½ cup pumpkin seeds 2 cups broccoli florets 1 15.5 oz can chickpeas or 1 ½ cups cooked Add-On: Add chopped cooked shrimp or chicken to the salad. Be mindful of portions aiming for no more than 2-3 oz Avocado Dressing 1 avocado 2 garlic cloves ¼ cup cilantro or basil Juice of 1 lime ¼ cup water...

Anti-Inflammatory Root Veggie Hummus

Ingredients: 3⁄4 cup sweet potatoes, peeled and cubed 1 in 1⁄2 cup beets, peeled and cubed 1 in 2 cloves garlic 1 tsp ground turmeric 1 3⁄4 t sea salt 1 15 oz can chickpeas, rinsed 1⁄4 cup tahini paste 2 T nutritional yeast 1⁄4 cup extra virgin olive oil Directions: Place sweet potatoes and beets in a small pot of water filled up enough to cover vegetables by 1 to 2 inches. Boil for 10 minutes or until vegetables can be pierced with a knife. Drain and rinse. Allow cooling for 10 minutes. After cooled, combine all ingredients, except olive oil, in a food processor. Slowly drizzle in olive oil and blend. Scraping down sides as needed. Refrigerate for 2 hours before serving. Serve with cut-up...

Smoked Salmon and Cucumber Canapes

This hors d'oeuvre swapped the traditional crostini for cucumber and topped it with some savory smoked salmon. It's sure to be one healthy bite you soon won't forget!   Ingredients: English cucumber, cut into 20-22 1⁄4 inch slices. 4 oz cream cheese, softened 1 T whole milk Greek yogurt 1 t Dijon mustard 2 T dill finely chopped 1 green onion finely chopped 3-4 ounces of smoked salmon Additional dill strands to garnish Directions: Combine cream cheese, yogurt, mustard, chopped dill, and onion in a small bowl and mix well. Place a small dollop of cream cheese on a cucumber slice, top with salmon the dill garnish. Refrigerate before serving. ...

Roasted Red Pepper Sauce with Linguine

Looking for a yummy recipe to impress your significant other this Valentine's Day? Then this Linguine with red pepper sauce is the hit you've been missing. Give it a try, and don't forget to tag Thrive with the final product images! Ingredients: 8 ounces of whole wheat linguine 1 12-ounce jar of roasted red peppers, drained 3 garlic cloves 1 cup cashew milk ½ cup vegetable broth ¼ cup dry sherry ½ t red pepper flakes ¼ cup Italian Parsley Freshly grated parmesan cheese Directions: Bring a pot of salted water to a boil and cook pasta according to the directions on the package. In the meantime, add all ingredients except cashew milk, parsley, and cheese to a high-speed blender. Blend until smooth. Add sauce to the pan...


Detox Friendly Pancakes

This detox-friendly recipe is only four simple ingredients for a delicious protein-packed breakfast!   Ingredients: 1 medium ripe banana 2 eggs 1 tsp vanilla 4 T almond flour Directions: Mix all ingredients in a food processor until smooth. Spray griddle or pan with coconut oil. Cook pancakes until lightly browned, turn over and repeat Serve with fresh berries, a small drizzle of fresh maple syrup, and a dollop of coconut cream ...

Sheet Pan Fajitas

Ingredients: 3 T avocado oil 1 red pepper sliced into strips 1 T chili powder 1 yellow pepper sliced into strips 2 t ground cumin 1 large onion, halved and sliced into strips 1 ½ t garlic powder 1 t lime zest and 1 T lime juice ½ t salt 8 cassava tortillas ½ t chipotle Chile powder Lime wedges 1 lb. peeled and deveined shrimp cut lengthwise, or 1 lb. chicken thighs cut into small 1-inch pieces Directions: Preheat oven to 400 degrees. In a large bowl, combine oil, chili powder, cumin, garlic powder, lime zest, salt, and chipotle powder. Take out four teaspoons of the mixture and set aside. Add peppers and onion to a large bowl and stir to combine and coat...

Teriyaki Quinoa Bowl

A copycat recipe from the popular bowl at True Food Kitchen. This rendition is just as good and is Elimination Diet friendly too. Ingredients: 2 T avocado oil and 2 t toasted sesame oil 2 cups broccoli florets ¾ cup rainbow carrots, various colors, cut into thin slices 1 cup sugar snap peas, ends pinched off 2 baby Bok choy heads cut into 1/8ths 1 cup shitake mushrooms sliced into thin strips 2 garlic cloves, minced ½ cup onion sliced into strips 1 c frozen edamame thawed 1 cup prepared brown rice 1 cup prepared quinoa 1 cup avocado cut into cubes 2 T toasted sesame seeds Teriyaki Sauce (see in the condiment section) Directions: In a saucepan, heat oil. Add garlic and onion and cook until translucent....