Recipe Wednesday!

Zesty Shrimp and Black Bean Salad



1/4 cup cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste

1 teaspoon ground cumin

1/4 teaspoon salt

1 pound peeled and deveined cooked shrimp, cut into 1/2-inch pieces

1 15-ounce can black beans, rinsed

1 cup quartered cherry tomatoes

1 large poblano pepper or bell pepper, chopped

1/4 cup chopped scallions

1/4 cup chopped fresh cilantro


Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.


Recipe Wednesday!

Happy day before Thanksgiving!  Don’t feel like making a big turkey?   Try this recipe:

Stuffed Turkey Breast


  • One 4 lb boneless, skin-on turkey breast
  • 2 cups chopped white mushrooms
  • 2 cups chopped baby spinach, stems removed
  • 1 cup chopped white onion
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoon olive oil
  • salt and pepper to taste


For the stuffing:

  1. Heat 1 tablespoon olive oil in a large frying pan.
  2. Saute mushrooms, garlic, baby spinach, and onion on medium heat. Season with salt and pepper.
  3. Once vegetables are soft, remove from heat, add minced rosemary and set aside.

For the turkey:

  1. Preheat oven to roast at 375.
  2. Carefully remove skin from turkey and set aside.
  3. Place turkey breast, skin side down on a large cutting board.
  4. Spread halves of breast apart, so the turkey breast opens like a book.
  5. Release thickest tenders of meat with a sharp knife so that you can open the breast more to create an even thickness of meat.
  6. Cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet (or cast iron skillet like we had to resort to using). You want the meat to be as even as possible without damaging the breast.
  7. Spread stuffing over turkey and tightly roll the breast for roasting.
  8. Cover the stuffed breast with the reserved skin, and tie with kitchen twine in three evenly spaced intervals to keep skin in place.
  9. Lay stuffed breast in a roasting pan or pyrex dish seam side down.
  10. Lightly rub skin with olive oil.
  11. Roast at 375 for about 2 hours and 30 minutes, or until the roast has reached 175 degrees in the breast.

Recipe from:

Next week is Thanksgiving!

Eating well this time of year can be tricky, especially since “the holidays” run from the beginning of Thanksgiving all the way thru New Year’s Eve.  That’s approximately 6-7 weeks of possible holiday gatherings!  Almost all holiday celebrations center around food, so temptation is always lurking around the corner.  At Complete Clinics, we understand that having options and strategies to avoid these temptations will help you maintain motivation and stay on your program through the hustle and bustle of the season.

Check out these great tips below from our clinicians and support staff:

  • Avoid the Gain.  On average, a person can gain 7-10 lbs over the holiday season!  So, sometimes just maintaining your weight during this time can be a realistic goal and still represents success.
  • Give it away.  Don’t keep leftover carbohydrate dense dishes.  If you are hosting, make sure to send the leftovers home with your guests or donate them if appropriate.
  • Just say no, politely.  Similar to above, if you are the attendee of a holiday party, don’t take leftovers home.
  • Snack up.  Focus on healthy snacking during a holiday party.  Cold cuts, cheese, nuts, and vegetable platters are a great place to start.
  • Find common ground.  Sit next to a healthy eater or someone who is on the program with you.  Having a buddy and accountability is an important key to success.
  • Drink in moderation.  Alcohol should always be consumed sparingly without sweet mixers. (Examples: soda or juice).
  • Get Moving.   Maintain your current exercise routine or start gradually, if it’s not a part of your routine yet. Suggest an after dinner walk or morning hike to move more and spend time with family.
  • Try to make healthy choices everyday.  Don’t wait until January 1 to revamp your health.
  • Shake up the menu.  Look for new recipes that will help you stay on your program and substitute them for traditional items.  Follow us on Twitter and Facebook as we give a facelift to some traditional dishes.
  • Stress Relief.  There is no doubt that this time of year can be very stressful with family gatherings, shopping, and travel.  Make sure to keep a list of stress reduction ideas instead of turning to food.  Try a warm bath, a good book, a massage, or any activity that you find enjoyable to calm the mind and body.
  • Protein power. Make sure to continue eating protein every 3 hours (Simeon’s patients need not follow this advice).
  • Fuel up!  You wouldn’t take your car on a five hour drive on an almost empty tank so make sure to eat before you go to a holiday party.  It will ensure you don’t go hungry and fill up on the good stuff first.
  • Enjoy the Holidays.  Lastly, it’s not necessary to avoid all carbohydrates and sweets during the holiday season but it is important to limit the quantity and try to limit intake to the actual day and not every day in between.

What is your plan to make it through the Holidays?

Share your ideas with us!

Recipe Wednesday!

Stuff your turkey with this low carb stuffing!

Apricot Ginger Stuffing


4 tablespoons salted butter
1 large onion, finely chopped
2 cups almond flour
1-1/2 cups apricots, chopped (fresh or canned in water, drained)
1 teaspoon ground ginger
2 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste


1. Melt the butter in a large skillet. Add the chopped onion; cook for 5 to 10 minutes until softened.

2. Add the remaining ingredients; mix well. The mixture should come together and look fairly wet, but if it doesn’t, add a few tablespoons of water until it holds together in the pan.

3. Stuff turkey with mixture, then weight to calculate the complete cooking time. Roast as directed.

Recipe from:


Recipe Wednesday!

Ground Turkey and Peppers


  • Olive oil
  • 1 cup chopped yellow onion, including some chopped greens from scallions or green onions
  • 1 bell pepper (red or yellow preferred), chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 lb ground turkey, preferably ground turkey thighs
  • 1 teaspoon chipotle powder or chili powder (or to taste)
  • 2 Tbsp chopped fresh parsley or cilantro


Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more.  Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.  Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.


Recipe from: