Category: Recipes

Healthy Homemade Hot Chocolate

There’s nothing quite as warm and comforting as a cup of hot cocoa on a cold day. I love drinking hot chocolate, especially in the wintertime. It feels great just to curl up with a good book on the couch or in a recliner and sip on hot cocoa by a warm fireplace.

If you live in Charlotte, then you’re no doubt pretty familiar with our unpredictable weather. In my opinion, that makes hot chocolate even better, because you never know when the perfect occasion to make it will come. It could be 80 degrees in the middle of December, and a week later, they’re cancelling schools and calling for a blizzard. Just a week ago, you were eating ice cream on your deck, and now there’s freezing rain falling outside. Crazy, right? But it happens all the time here, and you’re probably nodding your head in agreement as you read this, because you know how it is!

And when that happens, it’s a great time for a cup of hot chocolate under a blanket by the fire with a good book (or maybe a date-night movie with your spouse or significant other!)

Sometimes I even like to substitute hot cocoa for my morning cup o’ joe. Chocolate is naturally caffeinated, so I get a little boost without the crash that often comes with drinking coffee.

Whether you drink it in the morning to replace your java, or you curl up with a cup in the evening to unwind after a long day’s work, I recommend making your own hot chocolate, using this simple, healthy recipe.

  • 1 cup full-fat organic coconut milk
  • 2 tablespoons organic unsweetened cocoa powder
  • 1 teaspoon organic honey (to sweeten; or you could use 1-2 drops of liquid stevia)
  • a dash of cinnamon (to garnish)
  • 4 oz. organic unsweetened dark chocolate
  • 2 tablespoons organic coconut cream

Heat the coconut milk in a pot on the stove. Add the dark chocolate and cocoa powder, and stir until melted. Pour the mixture over the honey into an 8-oz mug, and top with coconut cream and cinnamon.

This recipe is great because it’s dairy-free, gluten-free, and processed sugar-free yet it still tastes AMAZING. Much better and healthier than the pre-made packets you can buy at the grocery store, which are usually full of sugar, preservatives, and artificial flavors. Yet still just as quick and easy to make.

Enjoy this yummy hot, chocolatey beverage on a cold day, and let us know what you think by leaving a comment below!

12 Deliciously Dairy-Free Cheesecake Recipes

At Queen City Health Center, we recommend limiting your dairy intake. Too much dairy can result in side effects like excess mucus production (leading to stuffy nose & upper respiratory congestion) and constipation. Moreover, lactose intolerance is an increasing problem in our American culture, where our diets consist largely of dairy and gluten-containing products.

We’ve all been conditioned to think that milk “does a body good,” but the fact is, you can get more calcium and other nutrients from dairy-free equivalents like almond or coconut milk. And if you’re worried about cheese, cashew cheese is a great alternative to creamy cheeses like goat and ricotta, and even cows-milk cream cheese. It’s also really easy to make and chock-full of protein! For this reason, it’s a popular substitute in Italian dishes and cream-cheese desserts like cheesecake!

We’ve curated a list of 12 deliciously dairy-free cheesecake recipes that you can enjoy guilt-free. Start your new year off right by replacing your favorite sugar-laden cakes and cookies with one of these healthier alternatives.

(And then make a different one each month to stay on the right foot all through 2017!)

1. Brownie-Bottom Cheesecake

Diary-free, gluten-free, and absolutely amazing. This simple dessert features a brownie base topped with plain New York Style cheesecake

2. Vegan Pumpkin Cheesecake

Made with cashew cheese, this one is a perfect holiday treat. It’s sweetened with maple syrup and is sure to impress your house guests. (Trust me, they won’t know it’s vegan or free from processed sugar!)

3. Raspberry, Lime, and Coconut Cheesecake

This one’s actually, vegan, soy-free, and nut free as well. So if you have food allergies, copy the crust from this recipe and you should be good to go. It’s got a tart, refreshing taste that sure to satisfy your sweet tooth.

4. Roasted Almond and Salted Caramel Easter Cheesecake

This delicious cheesecake is a bit more time-intensive, but well worth the wait. Take this to your family Easter Sunday dinner and watch everyone lick their plates clean.

5. Peanut Butter Cup Cheesecake

Who needs Reese’s? You sure won’t when you try this recipe! This uses real, homemade peanut butter cups, as well as peanut butter for an even creamier consistency than cashew cheese offers on its own. It’s also naturally sweetened with maple syrup and medjool dates. YUM.

6. Dairy-Free Cheesecake Dip

Even though it’s not a cheesecake per say, we had to include this, simply because it’s so delicious and much healthier than the marshmallow dip that you can buy in grocery stores. It’s the perfect addition to the fresh fruit platter served at holiday gatherings. You’re welcome… 🙂

7. Caramel Apple Cheesecake

No oven needed. Packed with apples throughout, and topped with crunchy almonds and caramel sauce, this recipe is raw, healthy, and delicious. A great sweet-tooth satisfier at your Thanksgiving and Christmas dinners.

8. Easy Baked Cheesecake

If you’re looking for something simple, this is the recipe for you. Not surprising coming from Instead of making your own cashew cheese, this calls for store-bought vegan cheese, reducing your prep time by at least 4 hours. Top with fresh fruit and enjoy anytime!

9. Secret Ingredient Strawberry Cheesecake

The author of this beauty claims you won’t even taste the pound of grated cauliflower in the filling. Try it. We dare you.

10. Coconut Ice Cream Cheesecake with Lime and Avocado

Avocado is a great source of healthy fats (which are great for your brain and help you burn fat, by the way.) Vegan, lime, and gluten-free, this one is packed with some of our favorite ingredients, including cashews, chia seeds, and coconut oil.

11. Raw Banana Cheesecake

Again, no oven needed. The base is sweetened with dates and dried bananas, and the filling is made perfect with maple syrup. If you love bananas, ditch grandma’s pudding (sorry, G!) and try this instead.

12. (Almost) Raw Kiwifruit & Ginger Cheesecake

Last but definitely not least, we found this recipe quite intriguing. Ginger is a great immune booster, especially during the cold seasons when flu viruses run rampant. And paired with kiwi? You won’t believe your taste buds. Especially when you find out the filling also contains spinach leaves… whaaaaaa?

What’s your favorite diary-free cheesecake recipe? Share it with us in the comments below, and if any of these caught your fancy, please share this post with your friends!

We’re just a few days away from “No-Sugar November”—a month during which I often challenge my patients to quit sugar for 30 days. I know, I know … how can I expect you to quit sugar when Thanksgiving is right around the corner?

(For that reason, it’s difficult for most people to take me up on that challenge. Sweet potato casserole is just too good to pass up, am I right?)

But believe it or not, you can make a sugar-free version of just about anything with a few good, healthy sugar substitutes. And to prove it to you, I’ve curated a list of 5 amazing recipes from all over the web that you won’t believe are actually sugar-free!

Recipe #1: Almond Meal Pancakes

Say bye-bye to boxed pancakes forever! This Maximized Living Advanced Plan-approved recipe is sugar-free, gluten-free, dairy-free, and paleo-friendly. And you probably won’t believe me when I say this, but, they actually taste better than the store-bought variety. Go ahead and try it yourself. I’m pretty sure you won’t be able to prove me wrong.

Note: instead of topping these with maple syrup (or worse—the poor excuse for maple syrup that you can buy in grocery stores that’s nothing more than high-fructose corn syrup), try making your own sauce instead. All it takes is some frozen berries of your choice, a little water, and a few drops of stevia (optional). Heat in a pan and mash until you get the consistency you desire.

Recipe #2: Chocolate Nut Balls

These are healthy enough for breakfast, according to the author! They contain no sugar and are full of healthy fat. To me, that’s a win-win!

Recipe #3: No Bake Pumpkin Protein Bites

First, no baking? Sign me up! The easier it is to make, the better, especially if you have a busy lifestyle like I do.

Second, it’s fall, ya’ll! This is the perfect snack to enjoy while the leaves are changing. I’d suggest replacing the MusclePharm Casein with some Maximized Living Protein Powder instead.

Recipe #4: Almond Joy Cookies

“Only 4 ingredients, and super to make” says the author of this amazing recipe. Instead of using conventional chocolate chips, she suggests buying Lily’s brand (available at most health-food stores). Also, she uses her own homemade, naturally-sweetened condensed milk. It pretty much doesn’t get better than that, folks.

Recipe #5: Pumpkin Spice Cheesecake

This is sure to be a favorite at Thanksgiving! Sugar-free and gluten-free, it’s a great alternative to pumpkin pie, apple pie, and other popular desserts. Satisfy your sweet tooth with this, and you won’t even miss the sweet potato casserole. Make sure all of the dairy ingredients you use are USDA certified organic and 100% non-GMO!

There you have it. Now you’re without excuse, and you can safely join me for the No-Sugar November challenge. Quit sugar for 30 days, and I promise it’ll change your health and life. Who’s with me?

DIY Kombucha Recipe!

If you’ve been buying Kombucha from the grocery store, you’re probably aware that it can be pretty expensive. All the more reason to make your own!

You can find recipes all over the Internet. The trick is to get creative and put your own twist on it. There are many benefits to drinking Kombucha. Dr. Axe lists 7 reasons to drink it every day, and all of those are good. But one of the primary reasons I drink it, and the reason why I’ve chosen to post this now, is because it significantly aids in digestion and gut health, and gut health is a major theme for QCHC this month.

Here’s a recipe that you can use to make your own kombucha. Drink it every day to combat any digestive problems you may be dealing with!

What you’ll need to make your own kombucha at home:

  1. Starter culture. This is essentially a gelatinous membrane formed from a symbiotic culture of yeast and bacteria. It is also known as a SCOBY. Though it’s not completely essential for brewing your first batch (it’s a natural product of the brewing process already), some people claim it makes your kombucha brew faster. You could just begin with starter fluid, but I recommend buying a starter culture online, as its pretty inexpensive.
  2. Brewing vessel. Avoid metal, as it reacts with acidic liquids (i.e. kombucha) and will negatively affect the taste. This recipe assumes you’re using a 2.5-gallon glass jar with a plastic spigot. To avoid mold, make sure it’s filled to at least 75% capacity when brewing.
  3. Breathable cover and rubber band. You can use a cheese cloth, paper towel or a coffee filter. Anything that keeps undesirables out of your brewing vessel. You’ll use the rubber band to secure it.
  4. One large pot. Again, avoid reactive metals like aluminum or copper. Stainless steel, glass, plastic, enamel and clay are all good choices.
  5. 2 gallons of filtered or spring water. Avoid water with a high mineral content as it may harm the SCOBY. Also avoid alkalized, structured, or pH-adjusted water.
  6. Twelve 16-oz. glass bottles. Choose bottles with a plastic cap that you can reapply, as these will be used for bottling your finished product!
  7. Organic black or green tea. Make sure they are not flavored. The extracts and herbs in flavored teas can harm your SCOBY. I’ve included a list of good tea options at the bottom of this post.
  8. Organic cane sugar. Very important: don’t use any substitutions here. Honey, agave, and stevia yield inconsistent results and can shorten your SCOBY’s life.
  9. Fresh fruit juice and/or herbs (optional). This is for the second round of fermentation, to add flavor and effervescence. Any combination of fruit and herbs will work. I love ginger because it also supports digestion (one of the many benefits of drinking kombucha.)

Kombucha Brewing Instructions:

Step 1: Find a home for your vessel. A kitchen countertop away from the stove or a dining room table are both great places to store your kombucha during the fermenting process. The best temperature is 75-85 degrees Fahrenheit. Cooler temperatures are okay, but it will take longer to brew.

Step 2: Boil 2 gallons of filtered or spring water.

Step 3: Turn off the stove and add your tea bags. 7-8 bags per gallon of water is pretty standard, but follow the instructions for your tea.

Step 4: Remove tea bags and add the sugar, 3/4 to 1 cup per gallon of water. Stir until completely dissolved, and let cool to room temperature.

Step 5: Once cooled, add the sweet tea and starter culture to your vessel. If using a SCOBY, pour the tea in first and place it on top. It may sink to the bottom, but don’t worry—that just means it was cooler than the liquid, and it will eventually rise to the top again. Cover the vessel with a cheese cloth, paper towel, or coffee filter, and secure it with a rubber band.

Step 6: Let the vessel sit undisturbed for 7-14 days. Taste it each day after the first week until the flavor is just right for your preferences. If it’s too sweet, it needs to ferment longer. If it’s too tart is has fermented too long and you can draw out some liquid, add fruit juice and hope the flavor improves.

Step 7: Fill each of your bottles with the kombucha, leaving a few ounces of free space for fruit juice, if desired. Leave at least 10-20% of the kombucha in your vessel and keep it as the starter fluid for your next batch.

Step 8: Add a few ounces of the fruit juice and/or herbs you desire, and enjoy!

Step 9: Make some more! Repeat this process with the starter fluid left over in your vessel.

Every once in a while, you’ll want to remove part of your SCOBY from your vessel so it doesn’t get too big. It should be no more than a few inches thick for best results each time you brew. To cut it apart, make sure your hands are squeaky clean, remove it from your vessel and place it into a clean bowl. Strip away the excess and return the rest to the vessel. You can give the excess to a friend to help them get started brewing their own kombucha!

Best Teas for Brewing Kombucha:

Black teas, such as Ceylon, English Breakfast, Darjeeling, etc., make for a bold, fruity taste. They are fully oxidized and provide all of the nutrients for the SCOBY.

Oolong teas are partly oxidized for a milder, earthy flavor that is somewhat fruity as well. These are great if you reactivate a dehydrated SCOBY for recurring batches.

Green teas, like jasmine or gunpowder green, consist of withered and steamed leaves that are minimally oxidized, producing a lighter, softer flavor. You can combine with black tea or use it on it’s own, but it’s best to avoid green teas with added flavorings or oils.

White teas consist of baked and dried leaves, which are also minimally oxidized. This produces a delicate flavor with flowery notes. We don’t recommend white tea for your first few batches as it does not work as well to activate a SCOBY. You can, however, combine it with black, oolong, or green tea for a more unique taste.

Red (Rooibos) tea usually refers to an herbal tea from South Africa. It has a fresh, somewhat nutty flavor and should be combined with at least 25% black tea when used to brew kombucha. Like white tea, we don’t recommend using it to activate a SCOBY or to make your first four batches.

Yerba mate and other herbal teas should also be combined with at least 25% black tea when used to brew kombucha. These are also not recommended when brewing your first four batches or activating a SCOBY. Again, avoid teas with added flavorings or oils.

Concerned about caffeine? Don’t be. It was previously thought that most of the caffeine in tea is released within the first few minutes of steeping, but that idea has since been proven false. However, if you’re concerned, you can use decaf!

It may seem like a long, complicated process to brew your own kombucha, but it’s really pretty simple. And when you consider that a single bottle of the stuff can cost around $3 at the grocery store, the money-saving benefits are well worth it!

Fun fact: That latte you drank at Starbucks last week was likely loaded with processed sugar and toxic chemicals. That’s right. It was probably made with an artificially flavored syrup and non-organic whole milk. Even if you ordered it with soy or coconut milk instead, it’s not likely that they used a natural brand, as many store-bought nut milks these days contain unnecessary preservatives.

I’m sorry to say that your favorite neighborhood coffee shop isn’t crafting beverages with your personal health in mind…

It’s the final day of our 12 Days of Christmas Celebration. Over the last few weeks, we’ve been challenging our patients, friends, and family members at Queen City Health Center to commit to one thoughtful health change per day for 12 days. For this final challenge, we wanted to leave you with something sweet that won’t do damage to your internal organs.

We all love a good gingerbread latte around the holidays. But instead of spending money on an unhealthy coffee beverage that’s loaded with artificial flavors, sugar, and chemicals, why not make your own healthy gingerbread latte at home? We are confident that you’ll be satisfied with the taste (it’s SUPER yummy), as well as how you’re going to feel after drinking it! (Not to mention all the money you’ll save long-term.)

Day 12 Challenge: Homemade Gingerbread Latte Recipe


1 can full-fat organic coconut milk

1 tbsp kerigold grass-fed butter

1/4 c grade b maple syrup

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

dash of nutmeg

1 tsp organic vanilla extract

freshly brewed organic espresso


Mix all ingredients except vanilla and espresso, and pour into saucepan. Over medium heat, slowly whisk until all spices combine. Turn heat off and stir in vanilla extract. Allow mixture to cool. Whip creamer to a frothy consistency, and pour over 1-2 shots of freshly brewed organic espresso. Use within 7 days.

P.S.: If you missed the Day 11 challenge, be sure and grab it right here.

Be a good friend this holiday season! Click the buttons below to share this homemade gingerbread latte recipe with your fellow coffee-lovers on social media.

One of our patients asked me to send her a healthy version of eggnog this week, so I thought it would be the perfect opportunity to make this our Day 9 Challenge!

In case you haven’t been keeping up, we’re celebrating 12 days of Christmas at Queen City Health Center, and we’re challenging all of our patients, family, and friends to join us by committing to one thoughtful health change every day for 12 days! (Read more about this effort here.)

Day 9 Challenge: Replace your Eggnog with this Healthy Paleo Version!

This gluten-free, dairy-free eggnog is a perfect fit for the paleo diet. It also lines up with our philosophies here at QCHC, since it contains no processed sugar (only pure maple syrup). If you’re looking for a quick and easy, no-cook, dairy-free eggnog, this creamy Christmas beverage is sure to hit the spot!


  • 1 cup ice cold filtered water
  • ½ cup ice cubes (or enough to make it super cold!)
  • ½ cup, plus 2 tablespoons organic full fat coconut milk, placed in freezer for at least 5 hours (see notes below)
  • 6 pitted medjool dates
  • 2 tablespoons pure organic maple syrup
  • 1 tablespoon coconut butter (*note: make sure you use coconut butter not coconut oil!)
  • 1 frozen banana, cut into bite-sized pieces
  • ½ teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ⅓ cup Dwersteg amaretto liqueur (optional, can use other brands as well)
  • Cinnamon sticks, for garnish


Place all ingredients in a high-speed blender (I use a Vitamix) in the order listed above and process until smooth and creamy. Chill and serve with cinnamon sticks as a garnish. Can also be served hot by heating mixture on stovetop; just make sure to prevent it from boiling, which will cause curdling!


Remove the coconut milk from the freezer without tipping or shaking. Carefully remove the lid, and then scrape out the top, thickened cream and leave the watery liquid behind. You can reserve the liquid for use in smoothies. You will want to use the thickened cream only for the eggnog recipe.

That’s it! We hope you enjoy this healthy eggnog.

Be a good friend this holiday season. Click the buttons below to share this post with your followers on social media.

It’s day 8 of our 12 Days of Christmas challenge, and we have a delicious treat for you! If you missed the first 7 days, it’s not too late to join us in committing to one thoughtful health change per day for the next 5 days. We’re sure you’ll notice a difference in the way you feel just by implementing these simple changes.

Day 8 Challenge: Try this Healthy Christmas Cookie Recipe!

Quinoa in a cookie? Who knew?

(We did, which is why we’re sharing this recipe with you!)

Did we mention this quinoa gingersnap cookie recipe is vegan and gluten-free? You’re welcome. 🙂

Quinoa Gingersnap Cookie Recipe

(Serves 30-32)


  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ¼ cup coconut oil, in a liquid state
  • ¼ cup grass-fed butter
  • 1 cup packed coconut sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)


  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. Using an electric mixer fitted with the paddle attachment, blend coconut sugar, butter and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
  5. With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
  6. Using hands, roll dough into ¾-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
  7. Transfer cookies to prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
  9. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!

If you missed yesterday’s challenge, you can grab it here.

Be a good friend this holiday season. Click the buttons below to share this quinoa gingersnap cookie recipe with your followers on social media.

Day 2: Alkalizing Lemon Water

Happy Holidays from QCHC!

As we mentioned yesterday, we are celebrating 12 days of Christmas for a healthier new year at Queen City Health Center! We’re asking everyone to commit to making one thoughtful health change each day over the next 12 days, and we guarantee you’ll notice a difference in the way you feel. If you missed Day 1, you can still grab the recipe for a Gingerbread Cookie Smoothie right here.

Day 2: Try This Alkalizing Lemon Water Recipe Before Bed!

There is no denying the health benefits of turmeric. This Indian spice, also known as cur cumin has been proven as a strong anti-inflammtory agent and antioxidant. When consumed regularly, and in the right quantities, it can slow down aging, reduce your risk of developing cardiovascular disease and may even benefit cancer patients!

Adding turmeric to lemon provides an added bonus, since lemon is a naturally detoxifing and cleansing fruit. It activates your kidneys and liver to aid in cleaning out toxins systemically from your body and helps to alkalize your body as well!

Try adding this alkalizing lemon water recipe to your nighttime routine, for a better night’s sleep and an extra boost of energy in the mornings.

Recipe for Warm Lemon Water with Turmeric


  • 1/2 lemon or 4-6 drops lemon essential oil
  • 1/4 – 1/2 tsp of turmeric
  • warm filtered water
  • a dab of honey (optional)


  1. Squeeze the 1/2 lemon into a mug.
  2. Add the turmeric.
  3. Add warm water.
  4. Stir well.
  5. Add honey to taste, if desired.
  6. Keep spoon in the cup as turmeric will fall to the bottom so the drink will need to be mixed again.

Drink up! In addition to its many health benefits, this is also a great way to get more water into your system each day. This is important since most Americans suffer from dehydration.

Stay tuned for Day 3, to be posted tomorrow…

Be a good friend this holiday season! Click the buttons below to share this recipe with your friends.

Day 1: Gingerbread Cookie Recipe

Tis the Time of Year for Joy!

During this stressful time, remember to take care of you and your family. Don’t skip your adjustments and have the family checked if they haven’t been already.  Also, don’t forget to be a great friend and recommend your friends to Queen City Health Center for holistic chiropractic care! They will thank you later…

This year, we are celebrating 12 days of Christmas toward a healthier 2016. Over the next couple of weeks, we’ll be posting one healthful action step that you can take to get on track to a healthier new year. Commit to making one thoughtful health change over the next 12 days, and you’ll notice a difference in the way you feel.

Day 1: Try this incredible smoothie for breakfast or lunch or create your own and include one superfood.

Ginger Bread Cookie Smoothie – Healthy Holiday Recipe


  • 1/2 cup Full Fat Organic Coconut Milk [From the Can]
  • 1/4 cup Vanilla protein powder [2]
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground ginger (or to taste)
  • 1/2 tsp Butter extract (or vanilla extract)
  • ½ Cup  Organic Spinach
  • 1/2 cup Water (Alter this according to desired consistency)
  • 5-10 Ice Cubes (depending on how thick you like it, use less for a thinner consistency)
  • 2-4 Stevia packets (or sweetener of choice to taste)

Directions: put all ingredients together in a blender and blend until smooth and creamy.

This healthy holiday recipe tastes just like a ginger bread cookie, but, it’s much healthier for you. Some people worry about putting spinach into their breakfast smoothie, but I promise you won’t even taste it! But you will get all the health benefits, and there are a lot. Remember the old cartoon Popeye? He wasn’t lying. He was definitely onto something special when it came to eating spinach every day. This incredible superfood is loaded with protein, iron, vitamins and minerals, all of which are important for skin, hair, and bone health. This leafy green is one of the world’s healthiest foods, and adding it to a smoothie is a great way to consume it because the other ingredients will mask its taste (that is, if you don’t like spinach… me personally? I love it. But to each his own!) It’s also a great way to get your kids to eat their leafy greens without them knowing.

Day 2 will be posted tomorrow, so stay tuned!


Be a good friend this holiday season! Click the button below to share this amazing recipe with your friends.

Paleo Popcorn Cookies

This recipe is the perfect mix of sweet and salty, and a healthy way to snack or do dessert! I’m calling it “Paleo Popcorn Cookies.” Next time you snuggle up on the couch with your significant other for a movie, substitute these for unhealthy microwave popcorn. I promise you won’t be disappointed!

Also, I made these recently and failed to take a picture of the finished product! If you decide to bake them and take a picture, send it to me at and receive a 15% discount on a supplement of your choice.*


3 large over-ripe mashed organic bananas
1 teaspoon vanilla extract
1/4 cup macadamia oil
1 large free range egg
1 1/2 cups rolled oats
1/2 cup hazelnut meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon all spice
1/2 teaspoon fine grain sea salt
2/3 cups crushed almonds (alternatives – walnuts or Valencia peanuts)
1 cup 90% dark chocolate chips (non-GMO)
1 1/2 cups organic popped corn (popped in coconut oil)


Preheat oven to 350F. Line two baking sheets with baking paper.

In a large bowl, beat egg until frothy. Add the bananas, vanilla and macadamia oil to beaten egg. Set aside. In another bowl, whisk together the oats, hazelnut meal, baking powder, cinnamon, salt and all spice. Add dry ingredients to wet ingredients. Mix to combine. Fold in the chocolate, nuts and popped corn.

The dough might appear looser than most cookies, but that is alright. Heap 1 tablespoon of cookie dough on to your palm and shape into small balls. Place about 1 inch apart on baking sheets. Bake for approximately 15-18 minutes until golden, swapping the baking sheet back to front once during the baking process. Remove from oven and cool on a wire rack. Will stay just fine in the fridge for a week in an air-tight container.

*Supplement must be purchased in person at the Queen City Health Center office.

Queen City Health Center is a Charlotte Chiropractic and total wellness center for individuals and families. With locations across Charlotte, NC and Matthews, NC, we specialize in helping individuals and families find true health and ways to maximize their lives through nutrition, lifestyle classes, detoxification and spinal correction.

SouthPark Office 4421 Sharon Rd #100 Charlotte, NC 28211 980-422-2000
Matthews Office 1730 Matthews Township Pkwy Matthews, NC 28105 704-844-6368