Docere Presents Cucumber Mojito (with aloe)

Docere Presents Cucumber Mojito (with aloe)

I always like to start the new year with a kick start cleanse to get back into routine. Healthy eating along with lots of water and fiber to flush out any toxins our body has been exposed to are key pieces to ensuring the best for your body.

Cucumber Mojito (with aloe)

2 cups Water

4 Lime (juiced)

3 fl oz Pure Aloe Juice

1/4 cup Maple Syrup

2 Cucumber (large, peeled, seeded and chopped)

1 cup Mint Leaves (loosely packed)

1/8 tsp Sea Salt

Add all of the ingredients to a high-speed blender. Blend on high for one minute or until very smooth.

Strain the juice into a pitcher if you’d prefer no pulp. Serve over ice.

Docere Presents Immune Boosting Smoothie

Docere Presents Immune Boosting Smoothie

The holidays are a wonderful time of the year, seeing friends and family. Now, what happens when one of these people is fighting a cold/flu and refuses to stay home and get better. Avoid catching those bugs, boost your immune system! We are offering an immune-boosting shot at the clinic right now for $18. Here is one of my favorite Immune boosting smoothie recipes! Don’t miss out on a minute of fun this holiday season, stay healthy.

Immune Boosting Smoothie

1 cup Pureed Pumpkin

1 Banana (frozen)

1/2 tsp Turmeric

1/4 tsp Cinnamon

1 1/2 tsp Ginger

1 tbsp Ground Flax Seed

3/4 cup Unsweetened Almond Milk

2 Navel Orange (peeled and sectioned)

1 tbsp Maple Syrup (can substitute with 1/4tsp stevia)


Blend all together and enjoy!

Docere Presents Peanut Butter Balls

Docere Presents Peanut Butter Balls

I am a sucker for peanut butter anything. Often these snacks aren’t the best for us, because they are loaded with sugar. This recipe is gluten free, low in sugar and a guaranteed crowd pleaser, I hope you love it as much as I do.

Peanut Butter Balls

3/4 cup All Natural Peanut Butter

1/4 cup Maple Syrup (I’ve also substituted with stevia- follow stevia package)

1/4 tsp Sea Salt

3/4 cup Oat Flour

1 cup Rice Puffs Cereal

50 grams Dark Organic Chocolate

1 tsp Coconut Oil


  1. In a mixing bowl, mix together the peanut butter, maple syrup and sea salt. Add in the oat flour and mix well until a soft dough forms. Gently fold in the rice puffs cereal.
  2. Line a baking sheet with parchment paper. Use a tablespoon to drop small balls onto the baking sheet then use your hands to roll them into a ball and smooth them out. Store in the freezer for 30 minutes.
  3. Set up a double boiler: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape.
  4. Bring water to a boil then reduce to lowest heat. Add the dark chocolate and coconut oil to the smaller pot and stir continuously until melted. Remove from stovetop.
  5. Remove the baking sheet peanut butter balls from the freezer. Using a spoonful of melted chocolate at a time slowly drizzle the chocolate over top of each ball, or alternatively, dip each one into the melted chocolate mixture and place them back on the parchment paper.
  6. Let peanut butter balls set in the freezer for 30 minutes to harden. Enjoy!
Thanksgiving Leftovers and Treat Recipes

Thanksgiving Leftovers and Treat Recipes

by Dr. Michelle Hagel ND

Thanksgiving dinner doesn’t mean that we have to gorge ourselves at the dinner table. There are a lot of healthy choices when it comes to leftovers after Thanksgiving dinner. Turkey is an excellent source of protein, b vitamins, choline, phosphorus and potassium. Then just skip the gravy, potatoes, and stuffing and load up on the veggies! I have included a recipe for a turkey bowl, a great leftover alternative. The best of all it’s not about saying no to dessert it is about finding a good alternative like the black bean brownies recipe below – I bet you won’t be able to tell the difference!

Enjoy the holiday weekend it is a great time to practice thanks and gratitude to yourself and others.

Turkey Squash Bowls

  •     2 Delicata Squash (small)
  •     2 tbsps Extra Virgin Olive Oil
  •     1 lb Extra Lean Ground Turkey
  •     1 tbsp Poultry Seasoning
  •     1 tsp Sea Salt
  •     1/2 cup Frozen Cranberries (thawed, or use fresh)
  •     4 cups Microgreens
  •     2 tbsps Balsamic Vinegar
  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. Rinse the outside of the squash and slice in half lengthwise. Brush the flesh with a small amount of olive oil and place face-down on the baking sheet. Bake for 30 minutes.
  3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the turkey and saute until cooked through and browned. Break it up into tiny pieces as it cooks.
  4. Once the turkey is cooked through, stir in the poultry seasoning, sea salt and cranberries. Turn the heat to the lowest setting to keep warm until your squash is cooked.
  5. Remove squash from oven and stuff each half with the turkey/cranberry mix. Serve with microgreens and a drizzle of balsamic vinegar. Enjoy!


Black Bean Brownies

  • 2 cups Black Beans (cooked)
  • 3 Egg
  • 1/4 cup Coconut Oil (melted)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Cocoa Powder
  • 1/4 cup Coconut Sugar
  • 1/4 cup Raw Honey
  • 1/2 tsp Baking Powder
  • 100 grams Dark Organic Chocolate (chopped and divided)
  • 1/4 cup Sliced Almonds
  1. Preheat oven to 350 F and line a 8 x 8 baking dish with parchment paper.
  2. Add the cooked black beans and eggs to a food processor. Turn it on and add the coconut oil. Let the food processor blend until the black beans are very smooth.
  3. Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean batter. Blend until all incorporated.
  4. Add half of the chocolate to the brownie batter and pulse until it is mixed in.
  5. Transfer brownie batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and the sliced almonds evenly over top of the brownies.
  6. Bake for 30 to 35 minutes. Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares. Enjoy!


Back to School Recipes

Back to School Recipes

by Dr. Michelle Hagel ND 

Back to school can always be a busy time for parents and children. The last thing you want to do is spend a long time making breakfast and lunches. Here are a couple of great, quick and easy recipes that can be made ahead of time to save you time when the kids are trying to run out the door. It is important to remember that the food we feed our family is the fuel to perform throughout the day. Ensuring that the food is whole food, not processed, with healthy fats and proteins and low sugar. Enjoy

Chocolate Berry Chia Pudding

1/4 cup Chia Seeds

1 tbsp Cocoa Powder

1 cup Unsweetened Almond Milk or Coconut milk

1 tbsp Maple Syrup

1/4 tsp Vanilla Extract

1/2 cup Blueberries

1/2 cup Raspberries

In a mixing bowl whisk together chia seeds, cocoa powder, milk, maple syrup, and vanilla extract. Refrigerate for at least 3 hours (or overnight) and serve with berries on top.


Sesame Chicken Salad – Easy

16 oz Chicken Breast (cubed)

1 tbsp Chinese Five Spice

Sea Salt & Black Pepper (to taste)

8 cups Coleslaw Mix (pre-sliced, from the bag)

2 Navel Orange (peeled and cubed)

4 stalks Green Onion (sliced)

1 cup Cilantro (chopped)

1/4 cup Sesame Seeds

1/4 cup Coconut Aminos

1/4 cup Sesame Oil

1 Garlic (clove, minced)

1 tbsp Ginger (peeled and grated)


Heat the olive oil in a skillet over medium heat, add the chicken with the Chinese Five Spice and sprinkle with salt and pepper. Cook for about 10 minutes or until chicken is fully cooked.

Mix together Coleslaw, oranges, onion, cilantro in a large bowl

In a small mason jar mix together coconut aminos, sesame oil, garlic, and ginger. Shake to blend

Add chicken over the salad then pour dressing over. Great leftover too.

Summer Recipes for Health

Summer Recipes for Health

by Dr. Michelle Hagel ND

Summer is a great time to kick-start some healthy eating habits. We are surrounded by an abundance of fresh produce, so enjoy it! I love cooking and eating real food but I also don’t like to spend a bunch of time indoors preparing meals when I could be out soaking up the vitamin D. I try to optimize every second of the precious summer months. So, I have decided to share some of my favourite healthy, quick and easy recipes for your family, I hope you enjoy!

One Pan Salmon

4 Red Bell Pepper (sliced)

1 tbsp Extra Virgin Olive Oil

16 ozs Salmon Fillet

Sea Salt & Black Pepper (to taste)

2 cups Pineapple (cored and sliced into rounds)

Preheat oven to 400F and line a baking sheet with parchment paper.

In a large bowl, toss the sliced bell peppers with the olive oil. Transfer to the perimeter of a baking sheet, and add the salmon fillets to the middle.

Sprinkle the salmon with salt and pepper, then top with the pineapple slices. Place the baking sheet in the oven for 30 minutes. Enjoy!


Simple Summer Shrimp Salad 

   1 Cucumber (diced)

1 Mango (cubed)

1 Avocado (cubed)

3/4 lb Shrimp (cooked, tails removed)

1 Lime (juiced)

1/8 tsp Sea Salt (or more to taste)

Combine all ingredients into a bowl and enjoy  : )


Frozen Yogurt Blueberries

2 cups Blueberries (fresh or frozen, not wild)

1/4 cup Plain Greek Yogurt

In a bowl, combine blueberries and yogurt until well coated.

Line a baking sheet with parchment paper. Line blueberries on the baking sheet.

Freeze for at least 30 minutes before transferring to a freezer bag or a freezer-safe storage container. Continue to store in the freezer until ready to eat.



2 cups Oats (rolled)

1/2 cup Oat Flour

1/2 cup Sunflower Seeds

1/2 cup Organic Raisins

1 tsp Cinnamon

1/2 cup Sunflower Seed Butter

1/4 cup Maple Syrup

2 tbsps Coconut Oil (melted)

Preheat oven to 325F and line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients until well combined. Transfer to the baking sheet and use your hands to press down into a even layer. Bake for 15 minutes.

Remove from oven and use a spatula to flip over sections of the granola, gently breaking up the granola into chunks. Return to oven and bake for 10 more minutes at 300F.

Turn off the oven completely and leave the granola for another 20 minutes, or until crisp.

Take on the next outdoor adventure.