R: Dylan Alito | P: Aaron Dodds
- Laser therapy
- Sports massage
- Muscle activation
- NeuraPerformance (concussion and brain therapy)
- Onus iV Hydration (IV treatment)
- Invincible LLC (physical therapy)
- Hot/cold tub
- Infrared sauna
- All recovery tools
- Discounted rates with our specialists
- NeuraPerformance which offers custom brain based programs for performance and brain health.
- Onus iV Hydration which offers all the benefits of an IV without having to go to a hospital.
1. Winter SquashNutrient-dense, fiber-rich, and filling, squash is just the best in autumn. There are so many varieties! My faves are butternut, red kuri, delicata, acorn and spaghetti. They’re easy to peel, chop, and roast for a meal or side.
2. Brussels SproutsFull of cancer-fighting compounds, these baby cabbages top my list for the cruciferous veg category. Brussels sprouts have cholesterol-lowering benefits while being chock full of vitamins C and K. I love roasting until caramelized and drizzling tahini over them.
3. Celery RootCelery root, or celeriac, is a knobby ole thing but don’t let its appearance put you off. It’s delicious, versatile and brimming with vitamin K and antioxidants. It’s also an aphrodesiac – yew! Celery root is great mashed and in soups, stews, and casseroles.
4. KohlrabiLow in cals, high in antioxidants, fiber, potassium and iron, kohlrabi is not a veggie which should be overlooked. It’s hard to explain the taste of kohlrabi, but I guess I would liken it to a mild radish. Great shredded into salad or roasted.
5. ParsnipNot sure what a parsnip looks like? Look for “white” carrots. They are packed full of nutrients, including fiber, folate, potassium and vitamin C. You can make parsnip mash by cooking them until soft and then mashing with coconut milk and salt. They’re also delicious cut into rounds and roasted.
6. Sweet PotatoEveryone’s favorite tuber is rich in beta-carotene which gives your skin and eyes a healthy glow. They are high in potassium which can help regulate muscle cramps and headaches. Another good one to mash! Try mashing SPs with coconut oil and cinnamon to make a satisfying snack to curb sugar cravings.
7. TurnipsTurnips are kind of a daggy vegetable. Not many people get super excited about turnips, but they’re actually quite delicious and a great addition to any Fall meal. They are part of the cruciferous fam so they’ve got all the anti-cancer awesomeness of their cousins (kale, broccoli, etc.). I throw chopped turnips in soups and stews, hide them in casseroles, or roast them with carrots and onions.
8. AppleFall and apples are basically synonymous in my mind. Apples are great for maintaining a healthy heart as they’re super high in polyphenols. They contain fiber and pectin which helps escort toxins and other waste out of your body!
9. PersimmonA.k.a. the “Food of the Gods” in Latin, persimmons are one of a few foods associated with killing breast cancer cells without harming normal breast cells. Full of healthy vitamin A and C, eat these bad boys when they are ripe and sweet like a tomato.
Poms are a yummy and beautiful superfood. High in antioxidants and anti-inflammatory compounds, they are excellent for heart health and joint health. They’re a great flavor addition to winter salads, or just pop ’em on their own!
This dish has Fall written all over it. Eating a stew that’s been simmering all day in the crock pot on a chilly night – that’s what I look forward to as the days get shorter and the nights get colder. To make this dish, you don’t have to have a tagine. In case you’re wondering, a tagine is a conical shaped pot with a wide, shallow base and a tall lid fitting snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish. Ideal for stews and, of course, tagines. It’s cool to have if you want to wow your dinner guests, but realistically I don’t have enough room in my kitchen cupboards. So a dutch oven, or a crock pot, will serve the same purpose and you probably already have at least one of those. I’ve outlined two different ways you can make this dish depending on time constraints and equipment you own. You can serve the lamb with spiced millet (recipe below) or, for a Paleo-friendly version, serve with cauliflower rice.
Moroccan Lamb Tagine – Two WaysServes 10-12 Ingredients:
- 2 Tbsp coconut oil
- 2 white onions, chopped
- 5 cloves of garlic, chopped
- 1 tsp ground ginger or 1 Tbsp fresh grated
- 2 tsp turmeric
- sea salt, as needed
- 3 lb. lamb shoulder or leg, boneless, trimmed of fat, cut into 2 inch pieces
- 2 cups water or vegetable stock
- 4 carrots, bias cut
- 15 oz. can of diced tomatoes with juice
- 29 oz. can of chickpeas (*can omit for Paleo)
- 1 cup dried apricots, quartered
- 1/4 cup fresh cilantro, chopped
- 6 oz. Mediterranean-type olives, such as kalamata, pitted and halved
- 3 Tbsp lemon juice and 1 Tbsp zest
If you’re short on time….
Use a Pressure Cooker and Braising Pan:Pressure Cooker:
- Salt the lamb pieces.
- Add 1 Tbsp oil to the pressure cooker and seal the lamb pieces until browned.
- Add 1 cup of stock or water.
- Place the lid on the pressure cooker and bring up to pressure. Turn down to low heat and allow to cook for 1 and 1/2 hours.
- Heat braising pan on medium heat.
- Add 1 Tbsp oil and toss in onions. Saute until shiny.
- Add carrots and saute until they soften.
- Add turmeric, ginger, and fresh garlic and let cook for about 1 minute.
- Add 1 cup of stock and the can of diced tomatoes with juice.
- Salt to fit.
- Turn down the heat to low. Cover the pan and let simmer for 1 hour.
If you’ve got all day…
Using a Crock Pot:
- Add onion, carrots, ginger, garlic, turmeric, lamb, stock, tomatoes and salt to the crock pot.
- Let simmer on low for all day, or 8 hours.
- About 10 minutes before you’re ready to eat, add the chickpeas, apricots and olives.
- When you’re ready to serve, stir in lemon juice, lemon zest, fresh cilantro and a grind of black pepper.
- 1 cup millet
- 3 cups of water or broth
- big pinch of salt
- pinch of cinnamon, curry powder and all spice