Our passion is to help our patients solve their most pressing acute and chronic health challenges naturally, swiftly and with better knowledge of how to prevent future reoccurrence.

Queen Bee (Dara our office manager extraordinaire) on Live O2. Nothing will stop her from hitting her goals. 50lb weight loss last year. Woo hoo! Go Dara!

To sustain a year of excellent health, take time to enjoy nature, exercise 3-4 times a week, choose foods that you know give you the best possible energy, and make sure to add a ton of fun into your daily life.

Recipe of the week... Dara's Favorite!

Grilled Steak With Olive Tapenade

Via: www.foodnetwork.com

Ingredients

1/2 cup pitted kalamata olives

1 medium shallot

1 clove garlic

1 sprig rosemary, leaves stripped

1/4 teaspoon red pepper flakes

1/4 cup extra-virgin olive oil

1 lemon, halved

Kosher salt and freshly ground pepper

2 pounds flank steak

1 pint grape tomatoes, quartered

1/4 cup roughly chopped fresh parsley

Directions

1. Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
2. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
3. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

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