After the holidays have past and the cold weather is upon us, it is time for some comfort food. This dish is a crowd pleaser.  Serve to the family, take it to a football game party, or cut it into individual serving sizes and freeze it for meals during the week.  It is really tasty and you can spice it up for your individual taste buds by adding jalapeno peppers or spicier green sauce.  Enjoy on the LCD and MD. 

Read More →

Vegetable Appetizers. We all need a good-tasting vegetable appetizer that wont ruin the appetite for the rest of the meal. Whether you serve a vegetable dish for game day or holiday, these dishes will be well received. Enjoy. Garlic Spinach Dip Ingredients:

• 2 10-oz packages fresh baby spinach leaves, chopped
• Plain non-fat Greek yogurt, 1/3 cup, Light sour cream,1/3 cup, Whipped cream cheese, 1/2 cup
• 5-6 large garlic cloves, minced, Olive oil, 2 T. and the juice of half a lemon
• Seasoning: 1 tsp. Worcestershire sauce, 1 tsp. Napa Valley Meritage seasoning, salt and pepper to taste

Saute garlic in olive oil for about 1 minute do not burn. Add the spinach leaves and saut until spinach is wilted. Remove from p

Read More →

Vegetable Medley Makes Approximately 8 One-Cup Servings For those of you fortunate enough to have fresh summer squash growing in your backyard this summer, or can visit a farmers market, you will love this recipe. A friend made this for us, and I knew this would be a recipe to share with patients. The medley makes a great dish alongside a lean protein serving, for a picnic, or poolside party. This dish can be enjoyed on any of the Key Diets (count as a fat serving in addition to your vegetable carbohydrate serving). Pick up a copy in the office today or download from our website at hendricksforhealth.com. Ingredients:

• 1/2 cup black or Greek olives, diced
• 1/2 cup green olives, diced
• 1/2 cup celery, diced
• 1 cup carrots, peeled and diced
• 1 cup diced English cucumber, peeled and diced
• 1 cup zucchini, unpeeled and diced
• 1 cup

  Read More →

Grilled Chicken Summer Salad with Grapes and Apples Makes 4 Servings This is a delicious cool summer salad that you can take to a picnic, serve up poolside, or enjoy on a warm summer night. I usually grill the chicken the night before, let cool, and refrigerate for assembly the next day. I cook the chicken either outside on a grill or indoors using a cast iron skillet. For those of you on the VLCD, omit the fruit and replace with chopped celery, cucumber, tomatoes, or sweet red onions. This is a higher fat recipe but the fat used is of good quality. Dont worry about the fat; we typically recommend patients eat a minimum of 25 grams of fat per day. If you are concerned, reduce the amount of avocado or omit walnuts. Ingredients: For the Chicken:

• 1.25 pounds boneless, skinless chicken breasts (uncooked)
• 2 tsp. Made in Napa Valley Meritage Herb rub or an Herbs de Provence seasoning
• Salt

  Read More →

PRODUCTS & SPECIALS

• New Maintenance Product this Month: As requested by patients and our staff from the enticing samples we offered last month, the delicious-tasting protein bar called Chocolate Dream will be available for sale this month as soon as we receive it. Basically, Chocolate Dream is a dessert bar, with 10 grams of protein and 5 grams of net carbs. On special for $11.00 for a box of 7.
• Special of the Month Pineapple Cocktail: Get ready for the summer months ahead and stock up on this summer favorite. Mix it with vanilla for a delicious, refreshing smoothie. Purchase a few boxes at your next office visit or stop by and take advantage of this great price of $10 per box of 7, a savings of $1.50 per box.
• Snack Mix Packets for the LCD and Maintenance Diet have been a hit! These new products we began offering

  Read More →

Light Tomato & Basil Infusion over Chicken - Makes 4 Servings Who doesnt love a delicious Italian flavored dish? With just a few ingredients, you can make this simple dish any night of the week but it is elegant enough to serve as a special meal. I like to serve this dish with a side of spaghetti squash sprinkled with a little olive oil, salt, pepper and Parmesan cheese and an Arugula salad. The chicken can also be substituted with a white fish such as sole, tilapia, or halibut. Ingredients:

• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 4 fresh tomatoes, medium-sized, finely diced, about 2 cups (you can substitute with canned if needed)
• 1/4 cup chopped fresh basil (do not used dried)
• 1/2 cup white wine or chicken broth
• 1 teaspoon Napa Valley Meritage Blend seasoning (or another Italian seasoning)
• 1/2 tsp. each sal

  Read More →

Chicken Fiesta Soup Makes 4 Two-Cup Servings Another Hendricks family favorite! We love the spicy flavor of this low carb hearty soup when the weather turns cool. If you have a large family or want left-overs, I recommend doubling the recipe. For those of you on the VLCD who are keeping your daily carbohydrate count at 20 grams, the carbohydrate count in this soup is approximately 15grams of net carbs per serving. Ingredients for soup:

• One pound uncooked chicken breasts or breast tenders, diced into bite-sized pieces before cooking
• One 8 oz can tomato sauce
• One 14.5 oz can diced petite-cut tomatoes (you can choose plain, with jalapenos or zesty mild green chilies)
• One 7 oz can diced green chilies
• Two-three cans 14.5 oz chicken broth
• One cup diced onions
• Two garlic cloves, minced
• Two tablespoons olive oil (you can also use a vegetabl

  Read More →