By Allie Mitchell, Clinical Director

As 2018 begins, a lot of us have started getting back to thinking about our health! With that, it’s important to be reading food labels and figuring out which foods and drinks to buy. Before going to the store, I love making lists… I used to grab whatever looks healthiest and never looked at the labels to find out what was in it. Big NO… Double checking labels is so important! I actually found out last month my favorite turkey slices are filled with sodium nitrates. I threw the package away and am the better for it.


  • Artificial Sweeteners/Aspartame — found in: diet drinks, jello, ice tea, chew-able vitamins, toothpaste(!)
  • High Fructose Corn Syrup — found in: breads, candy, flavored yogurts, salad dressings, canned vegetables
  • Monosodium Glutamate (MSG) — found in: Chinese food, many snacks, chips, cookies, seasonings
  • Trans Fat — found in: margarine, chips, fast foods
  • Common Food Dyes — found in: American cheese, macaroni and cheese, candy, carbonated beverages
  • Sodium Sulfite — found in: wine, dried fruit
  • Sodium Nitrate/Sodium Nitrite— found in: hot dogs, bacon, ham, luncheon meat, cured meats, any other type of processed meats
  • BHA and BHT (E320) — found in: potato chips, gum, cereal
  • Sulfur Dioxide (E220) — found in: beer, soft drinks, dried fruit, juices, wine, vinegar
  • Potassium Bromate — found in: breads

Remember, what we eat is either helping feed disease or fight it. We have the power to change.

We know it’s hard to always avoid ingesting these common but toxic additives all the time, so we’d love to help your body release them through healthy cleanses, colon hydrotherapy, or infrared sauna.

“For He wounds, but He binds up; He shatters, but His hands heal.” -Job 5:18

“Top 10 Food Additives To Avoid.” Hungry For Change,

Julie Mitchell


Thanks to Barbara Kephart, who’s so kind to bring us gifts regularly. One day she brought us these delicious gluten free pancakes..  We thought we would share this lovely recipe with you! (no syrup needed!)


2 large eggs

1 tablespoon of vanilla extract

1/4 cup water

1/8 cup raw agave nectar

1 1/2 cups almond meal or cashew meal

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 tablespoon arrowroot powder

1 teaspoon cinnamon

2 tablespoons grape seed oil or coconut oil


In a blender, combine eggs, vanilla, water and agave nectar. Blend on high for 1 minute, until smooth.

Add in almond or cashew meal, salt, baking soda, arrowroot powder and cinnamon. Blend until smooth, roughly 1 minute.

If the batter seems too thick, blend in a little more water.

Heat oil in a skillet on medium-low heat.

Pour in small amounts, to encourage not eating too much of these pancakes.

When the batter starts to bubble, flip the pancakes to finish cooking.

Serve with berries, nut butter, unsweetened fruit jam or favorite pancake topping!

Julie Mitchell




2 eggs

1/4 onion diced

1/2 summer squash and zucchini diced

handful of spinach


Celtic Sea Salt


Saute onion, squash and zucchini for 2 minuets in a tablespoon of olive oil

Add spinach and cook for 1 minute

Add eggs with a dash of salt

Add feta and cook for one minute

Serve and enjoy!

Julie Mitchell



3-4 links turkey sausage

    1 bunch of green onions

    1 small Yukon gold potato, sliced thin

    ½ tbsp. olive oil

     5-6 eggs

    1 tsp. fresh rosemary

    Celtic Sea salt

    1 green pepper

    1 zucchini

   ½  eggplant

    1 large portabella mushroom

    Parsley, minced


Preheat oven to 350°.

In a frying pan, cook turkey sausage. Remove from the pan, dice and set aside.

Saute the green onion  in and season with a pinch of sea salt.

Remove onions from the pan.

Add the potato, zucchini, green pepper, eggplant and mushroom season with celtic sea salt, and cook in olive oil until lightly browned.

Remove potato from the pan.

Heat ½ tbsp. olive oil in an oven-proof frying pan.

Add eggs and rosemary and cook until slightly thick.

Add sautéed green onion and potatoes into the egg mixture.

Top with chopped sausage pieces.

Place frying pan into the oven for 10-15 minutes.

Garnish with minced parsley.

Copyright by The Nutrition and Wellness Center 2020. All rights reserved.