Can you believe it is November already?!
Don’t forget to visit us at the final 2 Farmers Markets on South Pearl St. Also, read on for some wise words from Network Spinal Analysis founder Donny Epstein and another awesome recipe.
Wise Words from Donny Epstein
** THANKFUL Special **
We are thankful for the opportunity to serve you and your friends. We know you have many options for your health and wellness and appreciate the trust you put in us every day.
As a thank-you for the month of November, refer a friend they will receive an initial visit for
(regularly valued at $175!)
Offer Expires: 11/30/2016
Simple Gluten Free Stuffing!
With Thanksgiving just around the corner, it’s time to start thinking about healthy and delicious recipes!
You will need:
1 (1 pound) loaf gluten-free bread
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
3/4 teaspoon salt
ground black pepper to taste
2 cups gluten free chicken broth
2 large eggs
What to Do
Preheat oven to 325 degrees. Grease a 3 quart baking dish.
Cut bread into cubes about 3/4 inch square and spread onto a baking sheet
Bake in the preheated oven until crisp, 12-17 minutes
Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soil, 8-10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned about 10 more minutes.