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In The Kitchen

Thrive Carolinas / In The Kitchen (Page 6)

Our Diets Are Killing Us And Doctors Aren’t Trained To Help

This article was first featured in The Hill. It was written by Emily M. Broad Lieb, Drs. Stephen DeVries and Walter Willet What if your doctor failed to talk to you about the most important threat to your health? Wouldn't you worry about the quality of your health care? A poor quality diet is a leading cause of death in the United States, but it is unlikely that your doctor has the knowledge even to begin a meaningful conversation about your nutrition or to make an appropriate dietary referral. Most doctors lack the knowledge necessary to offer patients nutrition advice; fewer than 14 percent of physicians report feeling equipped to advise on a diet or the connection between food and health. This is unsurprising given that, for example,...

Insalata mista al limone (Mixed-leaf salad with fennel and lemon juice)

Eating healthy does not need to be complicated. Sometimes the simplest of recipes can have the greatest impact. Those who live in the 💙 Zones have figured this out! Try this simple yet healthy salad option from Italy.  Ingredients: Romaine lettuce Extra virgin olive oil (1/4 cup) Red radicchio Fine Sea salt and pepper, ½ t each Small bunch of mixed baby lettuce Juice of lemon One bulb of fennel 1 minced garlic clove Directions: Prior to serving salad, wash and shred lettuce and use a salad spinner to dry the leaves. Place lettuce in a large bowl. Remove the tough outer leaves of the fennel, wash and finely shred the fennel bulb, and add to lettuce leaves. Mix olive oil, lemon juice, and spices well with...

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Greek Village Salad

The traditional Greek salad from Greece is not filled with Iceberg lettuce but rather fresh vegetables, olives, and Sheep's milk feta. Our shared version will inspire your Healthy Lifestyle eating. Ingredients: Salad 2 red tomatoes, cut into wedges 1 green pepper, sliced 2 cucumbers, sliced thickly and halved salt, pepper, and oregano 4 green onions, chopped Dressing (follows) ¼ lb feta cut into small chunks ¼ lb Kalamata olives   Greek Dressing 1 cup red wine vinegar 2 cups olive oil Juice of 1 lemon 2 garlic cloves, minced 1 t oregano Salt and pepper to taste Directions: Combine all ingredients except seasonings and dressing in a bowl. Add salt and pepper to taste. Toss ingredients. Make the salt dressing in a large jar. Shake well. (best to...

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...

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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....

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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...

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