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Oven Roasted Cauliflower
Preheat the oven to 375 degrees F.
In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately.
Shred zucchini on mandolin lengthwise into julienne (long strips). Put the olive oil & garlic in cold sauté pan and turn on medium high heat, when garlic starts to sizzle and turn a light brown color add zucchini and other ingredients. Turn heat to high and sauté for 2 minutes.
Rosemary Roasted Vegetable Medley
Preheat the oven to 400oF. Toss all ingredients together. Spread vegetables on a roasting pan and cook for 20 minutes, or until the onions are tender. Stir occasionally.
SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Preheat the oven to 425.
Place florets into large bowl. Toss broccoli with minced garlic,5-6 TBSP of olive oil, sea salt and pepper (to taste). Place florets onto a foil lined cookie sheet. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil and enjoy!
Marinated Brussels Sprouts (serves 8)
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain. Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.
Sugar Free Ketchup
Just combine all ingredients. The recipe also called for 1/8 tsp allspice and 1/8 tsp cloves, but that’s optional. It’s not Heinz, but it’s not bad.
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"Work is no longer a headache! "Before coming to Neubauer Chiropractic I used to work through the back pain and headaches that I was experiencing. I did stretches and took aspirin but neither did much to help me. Through adjustments and learning correct exercises I have improved strength, flexibility and my headaches have stopped. The people at Neubauer Chiropractic are friendly and have helped my body heal naturally without medications. I would not hesitate to recommend Neubauer Chiropractic to my friends and family." (Individual results may very)