Dr Guthrie DC/Weight Loss

02/22/2026

Bison Burger

1 pound ground bison
3/4 teaspoon Himalayan sea salt
1/2 teaspoon pepper
1/4 cup finely chopped onion or shallot
1-2 fat clove garlic cloves, finely minced
2 teaspoons stone-ground or dijon mustard
1 tablespoon fresh thyme (or 1 teaspoon dried thyme - or sub dried Italian herbs)
1 tablespoon olive oil , optional, but adds moisture.

Burger Ingredients (optional): Serve with your favorite fixings- grilled onions, mustard, tomato, lettuce, homemade pickles, homemade pickled onions, etc.

Also can serve as a burger in a bowl or use lettuce wraps.

1. Preheat grill to Medium-High heat. Alternatively, you can pan sear, see notes.

2. Place the ground bison in a bowl and pull it apart with a fork. Sprinkle with salt, pepper, add the onion, garlic, mustard, thyme and olive oil, and mix until thoroughly combined.

3. With damp hands, form into 3 or 4 patties, 3/4 inch thick, that are slightly thinner in the middle. (At this point you could wrap in parchment and refrigerate for later.)

4. Grease the grill grate well. Place the patties on the hot grill, along with onions (if grilling). Cover and give them a good sear, 3-4 minutes on each side, rotating halfway though, to give them crosshatch grill marks. Use a thin metal spatula to flip over.

5. Cook to desired temperate. Burgers are cooked to medium-rare when they reach an internal temp of 140F-145F, cooked to medium at 150F, and cooked to well done at 155F-160F. Let rest 10 minutes, covered in foil.

6. Assemble your burgers as desired.

*Reference your nutrition guide for serving sizes*

02/21/2026

https://www.facebook.com/share/v/1FMdjjfd8x/

02/21/2026

02/20/2026

Your body isn’t failing you.
It’s reflecting you.
Raise your standards. Everything changes.

02/20/2026

Zucchini Ribbons Recipe

2 tablespoons extra virgin olive oil
2–3 large cloves of garlic
1/4 teaspoon chili flakes, adjust to taste
2–3 medium zucchini, ribboned with a peeler, about 1 pound of ribbons
Zest of 1 lemon
1/4–1/2 teaspoon Himalayan sea salt, more to taste
A squeeze of lemon juice
Black pepper to taste
Top with basil ribbons, cherry tomatoes, and toasted nuts if desired!

1. Saute’ garlic and red pepper flakes for 1 minute on medium heat until just softening.

2. Add zucchini ribbons and cook 1-2 minutes more until just slightly wilted. Toss in zest and sea salt. Mix gently.

3. Add a squeeze of lemon juice and a few grinds of black pepper.

Optional garnish suggestions: basil, cherry tomatoes or toasted nuts

*Reference your nutrition guide for serving sizes*

02/19/2026

⚖️ Weight loss is about more than calories.

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02/19/2026

lifetime customer to weight loss.
If your “solution” only works while you’re on it…
That’s not health — that’s dependency.
Weight loss isn’t about willpower.
It’s about physiology.
Inflammation.
Blood sugar.
Hormones.
Muscle.
We don’t chase the scale in my office.
We fix the system that controls it.
This isn’t for everyone.
It’s for people who are DONE being played.
Comment DONE or DM me RESET.

02/19/2026

Turkey Meatballs with Sun-dried Tomatoes

1 lb ground turkey
1/3 cup sundried tomatoes, (packed in olive oil) chopped
2 teaspoons extra virgin olive oil (use oil from sun-dried tomatoes if you like)
1/2 cup onion, finely chopped
1/4 cup basil, chopped
2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)
3/4 teaspoon Himalayan sea salt
1/2 teaspoon pepper
2-3 cups marinara sauce, no sugar added

1. Preheat oven to 425F

2. Place ground turkey in a bowl and break apart with a fork. Add the sundried tomatoes, olive oil, onion, basil garlic, salt and pepper and mix with the fork until relatively combined.

3. With a wet hand, knead the mixture a couple of times then roll to 10-12 equal-sized meatballs. This is easiest if the mixture is cold.

Bake or Pan-sear:

Bake:
1. Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Finish cooking them with the marina sauce (capturing all those pan juices) in an oven-proof skillet or baking dish. You can top simmer them on the stove or place them back in the oven. Meatballs are done when they register 165F.

Pan sear:
1. Using a non-stick skillet, over medium heat, heat enough oil to coat the bottom, and lightly brown each side of the meatballs, gently turning or giving the skillet a good shake. Once golden on most sides, stir in the marinara sauce, gently coating the meatballs. Either simmer for 5 minutes, or place in a hot oven for 10 minutes, uncovered.

2. Check that the meatballs are cooked all the way through (internal temp =165F) and when done, let rest a few minutes, while you garnish them with torn basil leaves.

3. Serve alongside veggies.

*Reference your nutrition guide for serving sizes*

02/18/2026

As we age, our blood vessels and metabolism don’t always work as smoothly as they once did. One major reason is a natural decline in nitric oxide (NO)—a molecule that supports circulation, blood pressure, and nutrient delivery throughout the body.

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