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Sandra Duncan

Food Is Medicine – Curried Shrimp and Noodles

This entry is part 22 of 22 in the series Food Is Medicine

If you like Pad Thai you will probably like this dish. The sauce in this recipe comes together easily and within  60 minutes from start to finish I was able to sit down to dinner.  I tend not to have fresh basil or specialty ingredients laying around so I make do with what is in… Read More

Food Is Medicine – Greek-Style Braised Chickpeas

This entry is part 21 of 22 in the series Food Is Medicine

This recipe looked complicated at first but ended up being very simple to make.  It only took 30 minutes from start to finish and was so delicious.  The orange flavor really came through in a tasty way and was not overbearing.  I did not have bay leaves or parsley so I substituted Thyme and thinly… Read More

Man son son

Top 10 New Year Resets for a Healthier You!

Do you make New Year’s resolutions? Many of us do and with 2020 in the rearview mirror, Siskiyou Vital Medicine is ready to help you reset your focus in 2021 with healthy lifestyle choices. Whether your goal is weight loss, stress reduction, hormone balance or better habits, we can help you set a plan and… Read More

Food is Medicine – Butternut Squash Soup

This entry is part 20 of 22 in the series Food Is Medicine

After the full meals during the celebratory months, the remaining dark winter days deserve a lighter meal with a delicious soup.  Butternut Squash soup will stick with you and provides lots of nutrients.  It is super tasty and dairy-free. 2 cups vegetable stock 4 cloves, garlic, minced 1 medium-sized fresh butternut squash, peeled, and roughly… Read More

Food Is Medicine – Nut Butters

This entry is part 19 of 22 in the series Food Is Medicine

Who doesn’t like a good nut butter?  They are a good source of protein and easy last-minute snack.  You can easily make your own with peanuts, almonds, walnuts, and cashews as an example and a food processor.  Making your own nut butters assures you what you are truly eating.  For peanuts, I prefer to use… Read More

Food Is Medicine – Carrot Cookie Cake

This entry is part 18 of 22 in the series Food Is Medicine

This cake is a bit dense, has great texture and wonderful flavor. Create a low sugar recipe of your choice to frost between layers and on top to keep it as a healthy treat.  Consider cutting one of the rounds in wedges and wrapping each separately to freeze for future snacks. 1 1/2 cups whole-wheat… Read More

Food is Medicine – Sloppy Joes

This entry is part 1 of 22 in the series Food Is Medicine

This dish is made with lentils.  They are easy to overcook so if you wish to have the most texture be sure to keep an eye on the pot and remove as soon as the lentils are slightly tender.  The dish has a nice bbq-y taste because of the added vinegar.  Serve over rice or… Read More

Food Is Medicine – Wild Rice and Mushroom Pilaf

This entry is part 2 of 22 in the series Food Is Medicine

This dish is elegant enough for any special occasion.  I used the Instant Pot to saute and cook the rice (Steps 1-3).  It sped up the process substantially only taking 15 minutes to cook using the rice setting.  Pair this dish with your favorite protein and a side vegetable to complete the meal.   vegetable broth,… Read More

Food Is Medicine – Black Bean Soup

This entry is part 17 of 22 in the series Food Is Medicine

Dark winter days deserve a hearty soup.  Black bean soup will stick with you and provides lots of nutrients the way this one is made.  I didn’t have bok choy available so substituted chopped cabbage instead.  Feel free to change out the veggies as your refrigerator allows.  This was served with homemade corn muffins and… Read More

Food Is Medicine – Paleo-Gluten Free Breakfast Cookies

This entry is part 16 of 22 in the series Food Is Medicine

 Sometimes we just don’t have time to fix breakfast.  That may create a need to go through a drive-thru to pick up some coffee and a quick breakfast item.  If you take your own coffee and grab one of these cookies you can save yourself about $6 to $8 and have a healthier meal.  The… Read More

Food Is Medicine – Veggie Lasagne

This entry is part 15 of 22 in the series Food Is Medicine

We took the veggie spaghetti sauce made earlier in this Food is Medicine series and used it in a Lasagne made with the last of season zucchini still in the fridge.  Boy did it turn out delicious.  One way to save time is to make a big batch of sauce periodically and freeze it in… Read More

Food Is Medicine – Coconut Pudding

This entry is part 14 of 22 in the series Food Is Medicine

We are all about eating healthy and clean.  Sometimes we just need a treat and this take on pudding is delicious with limited carbs.  This recipe is Mikey approved and actually his favorite.  (For those not acquainted with Mikey, he is the embodiment of the picky eater). 1 can of coconut milk 1 egg 3… Read More

Food Is Medicine – Minestrone Soup

This entry is part 3 of 22 in the series Food Is Medicine

It is soup season!  One of our favorite times of the year.  There is nothing nicer than a rainy day, a good book, and soup on the stove simmering.  Here is an easy recipe that can make that day happen for you.  Feel free to add additional ingredients.  We add more garlic, oregano, and broth… Read More

Food Is Medicine – Veggie Spaghetti Sauce

This entry is part 13 of 22 in the series Food Is Medicine

One of my favorite foods is Italian.  I made a veggie spaghetti sauce by rummaging through my refrigerator vegetable bin, added tomato paste and diced tomatoes with seasonings and wah-lah, I had a sauce.  Feel free to switch up the veggies with whatever you have in the Frig.  Use the sauce on pasta, zucchini noodles,… Read More

Food Is Medicine – Confetti Twice Baked Potatoes

This entry is part 12 of 22 in the series Food Is Medicine

Here is a great side dish to your protein source.  It takes a bit more planning as the potatoes must be cooked before filling.   Potatoes can be baked the day before or early in the morning before going to work to make the timing of the final product in time for dinner the same night.… Read More

Food is Medicine – Indian Dahl (Soup)

This entry is part 11 of 22 in the series Food Is Medicine

Welcome to Fall!  It is a great time for soups and stews.  I wish to kick off this Fall season with a  flavor profile from India.  This freezes well for future meals.  Feel free to change up the spices or add more or less.   2 1/2 cups yellow or red lentils 5 cups of water… Read More

Food is Medicine – Veggie Chili

This entry is part 10 of 22 in the series Food Is Medicine

The first day of fall is only a few days away and what better way to settle into colder weather than a bowl of chili.  This recipe has a great chili flavor and lots of veggies.  Let it stand alone or, as we recently did, pair it with a juicy grilled burger.  This recipe is… Read More

Back to School Squoosh

Going Back to School During COVID-19

COVID-19 has flipped our world on its axis, and students are some of the most affected by the pandemic. Uncertainty surrounds classrooms and whether or not distance learning is the best option. Depending on the school district, kids will either be attending school online, in person, or a mix of the two. If you or… Read More

Food is Medicine – Cauliflower and Potato Curry

This entry is part 9 of 22 in the series Food Is Medicine

I’m trying to change up flavors to make life interesting and this curry fits that desire.  The recipe only calls for 1 tablespoon of curry powder but feel free to add more if you wish a more robust flavor.   This recipe can be cooked easily in an Instant Pot or Crock Pot. 1 1/2 cups… Read More

Food Is Medicine – Veggie Stuffed Peppers

This entry is part 8 of 22 in the series Food Is Medicine

This recipe can use fresh or frozen veggies, but since it is summer I used fresh veggies from the Farmer’s Market and our garden.  This takes a little more prep time but so worth the peak-of-summer flavor.  To keep from heating up the kitchen during the summer months, we bake in our Treager Grill.   These… Read More

Food is Medicine – Creole Red Beans and Rice

This entry is part 7 of 22 in the series Food Is Medicine

This classic Louisiana dish is tasty and filling. Spice it up further with a hot sauce of your choice.  Leftover beans can be frozen in portions using a meal sealing device or freezer containers.  Extra rice can be frozen in portions or place in the refrigerator for use with other dishes during the week.   Feel… Read More

Food Is Medicine – Baked Veggie Burritos

This entry is part 6 of 22 in the series Food Is Medicine

Having baked veggie burritos in my freezer is one of my favorite time-savers.  I make the filling for dinner and later or the next day roll the extra filling in tortillas, bake and then freeze.  My husband cooks shredded beef on the side to add to his burritos, then we top with enchilada sauce. Cheese… Read More

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