Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more… offering the hope of healthier more abundant lives to those with chronic illness. Eric PotterDr. Eric Potter graduated from Vanderbilt…
Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more… offering the hope of healthier more abundant lives to those with chronic illness. Eric PotterDr. Eric Potter graduated from Vanderbilt…
1.5 lbs chicken breast 1/4 cup balsamic vinegar 1/2 cup olive oil Juice of 1/2 lemon 2 cloves garlic crushed 1/4 cup chopped rosemary 10 oz Brussels sprouts stem cut off and cut in half 2 apples cored, peeled, and chopped 6 slices of bacon chopped Salt + Pepper to taste Cut chicken breast into…
1 lb ground Italian sausage 6-7 slice of bacon, chopped 4 large white sweet potatoes, peeled and diced 1 medium yellow onion, diced 1 bunch of kale, chopped 1 cup full fat coconut milk 5 cups chicken bone broth 2 cloves or garlic, minced 3 tsp fresh Italian parsley 1 tsp salt Set the instant…
3 ripe bananas 3 eggs 5 TBS butter, melted 1 cup cassava flour 1 tsp baking soda 1 tsp apple cider vinegar 3 oz dark chocolate, chopped (or cacao nibs) Preheat the oven to 350 degrees. Grease a muffin pan with a bit of coconut oil. Mash the bananas in a mixing bowl and stir…
2 large carrots, roughly chopped 1-inch piece of fresh ginger 2 celery ribs 1 avocado 3 cups coconut water OR fresh water 1 teaspoon curry powder Pinch of cayenne powder (optional) Add the carrots, ginger, celery, avocado, coconut water, and curry powder to a high-speed blender. Blend on high until warm. Serve in a bowl …
CROCKPOT SALSA VERDE CHICKEN (serves 4 with leftovers)– gluten and dairy free 2lbs chicken breasts 1 can salsa verde Throw in the crockpot on low for 6hrs. Shred and serve over cauliflower rice, bell peppers and avocado. Blog blurb: Looking for the easiest dinner recipe ever? Look no further! It’s still possible to live a…
KALE AND CAULIFLOWER SOUP (gluten and dairy free)\ Recipe here: https://runningonrealfood.com/kale-and-cauliflower-soup/ INGREDIENTS 1 large white or yellow onion, diced (390 g) 4 cloves garlic, minced 3 medium carrots (175 g, approx. 1.5 cups chopped) 1 tsp each dried parsley and ground thyme 1/2 tsp sea salt 6 cups vegetable stock 1 head of cauliflower (775…
CRACK CHICKEN (gluten, dairy and nightshade free) Recipe here: http://www.cocospaleokitchen.com/crack-chicken-dairy-free-paleo-keto/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=437827814_14984360_160474 Ingredients: 4 chicken breasts – skinless/boneless 1 cup chicken broth 1 tub Kite Hill Cream “Cheese” Spread 6 thick slices of bacon Bacon drippings 2 tsp onion flakes 1 tsp onion powder 2 tsp garlic powder 2 tsp dill weed 1 1/2 tsp parsley 2…
Recipe here: http://www.everylastbite.com/2018/10/12/spaghetti-squash-baked-eggs/ Ingredients 1 small spaghetti squash (approx 3 cups spaghetti squash) 5 slices bacon (approx 1/4 cup chopped bacon) 1 medium onion finely diced 1 egg white 1 tbsp coconut flour 1 jalapeno finely diced 1 tsp pepper 1/4 tsp salt 2 tbsp chopped parsley Instructions Preheat the oven to 210 degrees Celsius…