holiday decorations

Happy holidays & holiday hours

We wanted to take a moment to wish you and your loved ones a wonderful holiday season. May you reboot into 2016 with great joy and vitality!

Just a quick note on our holiday hours...We will be open for patient visits with Dr. Jennifer on the following days:
December 29th & 31st
January 1st, 5th, 7th, & 8th.

Reboot Center will be closed on the other days - family time! :)

Warmest wishes,
Dr. Jennifer and the team


Making pesto

The World's Best Pesto Recipe

My husband has perfected this (believe it or not) dairy-free, pine nut-free, basil-free version of pesto (don't get me wrong, I love basil, but spinach is far easier to come by). And it tastes incredible! This recipe makes roughly 4 cups. And it is SOOOO easy- just blend all of the following ingredients together in the food processor until smooth. Voila! We typically enjoy this pseudo-pesto over egg noodles, as a veggie dip, on crackers, on fish. If you're daring, use it instead of the typical spread over Oysters Rockefeller.

Pesto

My husband has perfected this (believe it or not) dairy-free, pine nut-free, basil-free version of pesto (don't get me wrong, I love basil, but spinach is far easier to come by). And it tastes incredible! This recipe makes roughly 4 cups.

  • 2 cups Cashews
  • 2 cups Walnuts
  • 1 lb Spinach
  • 1.5 cups olive oil
  • 2 tbsp Lemon Juice
  • 1 Head garlic
  • 1 tsp Salt (to taste)
  • 1 tsp Pepper (to taste)
  1. Combine all ingredients in a processor and pulse until coarsely chopped.
  2. Salt and Pepper to taste
Side Dish


Tried and Truly Yummy Vegan Cupcakes

Tried and Truly Yummy Vegan Cupcakes

Tried and Truly Yummy Vegan, Gluten-Free, Sugar-Free Cupcakes with Chocolate Frosting ... Created by my very own paleo hubby :)  This recipes is has a full chocolate flavor and is easy to make if you follow the directions carefully. I simply love chocolate cupcakes with chocolate frosting!

Vegan Cupcakes

Tried and Truly Yummy Vegan, Gluten-Free, Sugar-Free Cupcakes with Chocolate Frosting...Created by my very own paleo hubby :)

In One Bowl Mix the Following

  • 1 cup Coconut Four
  • 1 cup Brown Rice Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Xanthan Gum (Err on the side of less, not more!)

Create Cider Milk - Then Let Sit for 5 Minutes

  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 cups Unsweetened Vanilla Almond Milk

After 5 Mins Add these Ingredients to Cider Milk

  • 1/2 cup Coconut Oil (warmed until liquid)
  • 1/2 cup Agave Syrup
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract

Vegan Chocolate Frosting

  • 2 cups Chocolate Chips (65% cacao, no less)
  • 3/4 cup Coconut Oil
  • 4 tbsp Agave Nectar
  • 1 tbsp Vanilla Extract

Main Instructions

  1. Preheat oven at 350º
  2. Mix all solids and liquids
  3. Spoon batter down into cupcake cups
  4. Bake for 25 minutes
  5. Remove and let cool

Frosting

  1. In a small saucepan over very low heat, melt Chocolate Chips & Coconut Oil
  2. Stir in agave nectar and vanilla extract
  3. Place frosting in freezer for 15 minutes to chill and thicken
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Dessert
International