Atlas Health Medical Group, PLLC

01/11/2024

https://atlashealthmedicalgroup.com/top-10-whole30-recipes-for-recovery-from-stem-cell-therapy/

Whole30 recipes are a great way to speed up Recovery from Stem Cell Therapy procedures for faster healing and better outcomes!

01/06/2024

https://atlashealthmedicalgroup.com/combining-minoxidil-and-prp-injections-to-supercharge-hair-growth/

Take your hair growth to the next level with combination therapy of Minoxidil and PRP injections for sustained regrowth!

01/06/2024

https://atlashealthmedicalgroup.com/platelet-rich-plasma-prp-vs-stem-cell-treatments-choosing-the-right-regenerative-therapy/

Platelet Rich Plasma (PRP) is often a better and more cost effective treatment option than Stem Cell Therapy.

09/27/2023

Mediterranean Tofu and Vegetable Stir-Fry

Protein Source: Tofu
Servings: 4

Ingredients:
1 block (14 oz) extra-firm tofu, cubed
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and sliced
2 cloves garlic, minced
1 teaspoon dried oregano
Juice of 1 lemon
Salt and pepper to taste
Fresh basil leaves for garnish

Directions:
Press the tofu to remove excess moisture, then cut it into cubes.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry until golden brown. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, zucchini, cherry tomatoes, and Kalamata olives. Stir-fry for 5-7 minutes until the vegetables are tender.
Add minced garlic, dried oregano, lemon juice, salt, and pepper. Stir to combine.
Return the cooked tofu to the skillet and toss everything together.
Serve the Mediterranean tofu and vegetable stir-fry garnished with fresh basil leaves.
Enjoy these delicious and protein-rich Mediterranean diet dinner recipes!

09/25/2023

Mediterranean Shrimp and Vegetable Skewers

Protein Source: Shrimp
Servings: 4

Ingredients:
1 pound large shrimp, peeled and deveined
1 zucchini, sliced into rounds
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
1 lemon, juiced and zested
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Directions:
In a bowl, combine lemon juice, lemon zest, garlic, olive oil, dried oregano, salt, and pepper.
Thread the shrimp and vegetables onto skewers, alternating as desired.
Brush the skewers with the lemon and herb marinade.
Preheat the grill to medium-high heat. Grill the skewers for about 2-3 minutes per side or until the shrimp are pink and opaque.
Serve the skewers with your favorite Mediterranean side dish, such as couscous or a Greek salad.

09/23/2023

Mediterranean Stuffed Bell Peppers

Protein Source: Ground turkey or chicken
Servings: 4
Ingredients:
4 bell peppers, any color
1 pound ground turkey or chicken
1 cup cooked quinoa
1 cup diced tomatoes
1/2 cup diced zucchini
1/2 cup diced eggplant
1/2 cup diced red onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup crumbled feta cheese (optional)

Directions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, cook the ground turkey or chicken until browned. Add the diced vegetables, garlic, dried oregano, dried basil, salt, and pepper. Cook for about 5 minutes until vegetables are tender.
Stir in the cooked quinoa and diced tomatoes.
Stuff each bell pepper with the turkey or chicken mixture.
Place the stuffed peppers in a baking dish, cover with foil, and bake for 30-35 minutes or until the peppers are tender.
If desired, sprinkle feta cheese on top before serving.

09/22/2023

Greek Lentil and Chickpea Salad

Protein Source: Lentils and chickpeas
Servings: 4
Ingredients:
1 cup green or brown lentils, cooked and drained
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon dried oregano
Salt and pepper to taste

Directions:
In a large bowl, combine cooked lentils, chickpeas, cucumber, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
If desired, sprinkle feta cheese on top before serving.

09/21/2023

Baked Salmon with Mediterranean Salsa

Protein Source: Salmon
Servings: 4
Ingredients:
4 salmon fillets
1 lemon, juiced and zested
2 cloves garlic, minced
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and chopped
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
Salt and pepper to taste

Directions:
Preheat the oven to 375°F (190°C).
In a bowl, combine lemon juice, lemon zest, garlic, and olive oil. Season the salmon fillets with salt and pepper, then brush them with the lemon mixture.
Place the salmon on a baking sheet and bake for 15-20 minutes or until the salmon flakes easily with a fork.
While the salmon is baking, prepare the salsa by combining cherry tomatoes, olives, red onion, and basil in a bowl. Season with salt and pepper.
Serve the baked salmon with the Mediterranean salsa on top.

09/20/2023

Grilled Lemon Herb Chicken with Quinoa Salad

Protein Source: Chicken and quinoa
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
1 lemon, juiced and zested
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cooked quinoa
1 cucumber, diced
1 tomato, diced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese (optional)

Directions:
In a bowl, combine lemon juice, lemon zest, garlic, olive oil, oregano, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes.
Preheat the grill or grill pan to medium-high heat. Grill the chicken for about 6-8 minutes per side or until cooked through.
In a separate bowl, combine cooked quinoa, cucumber, tomato, and parsley. Drizzle with a little olive oil and season with salt and pepper.
Serve the grilled chicken on a bed of quinoa salad, and top with feta cheese if desired.

09/18/2023

https://atlashealthmedicalgroup.com/mediterranean-diet-dinner-recipes-for-knee-pain/

Reduce your knee pain and inflammation with these 7 simple protein packed Mediterranean dinner recipes!

09/17/2023

Get ready for fall with this healthy classic!

09/16/2023

Greek Turkey Meatball Bowl

Protein Source: Ground turkey
Servings: 4

Ingredients:
1 pound ground turkey
1/2 cup breadcrumbs
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked quinoa
Tzatziki sauce for drizzling
Sliced cucumbers, cherry tomatoes, and red onion for topping

Directions:
Preheat the oven to 375°F (190°C).
In a bowl, combine ground turkey, breadcrumbs, feta cheese, parsley, egg, garlic, dried oregano, salt, and pepper. Mix until well combined.
Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs for 20-25 minutes or until cooked through and browned.
To assemble the bowls, place cooked quinoa in the bottom of each bowl. Top with meatballs and sliced cucumbers, cherry tomatoes, and red onion.
Drizzle with tzatziki sauce before serving.