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Slow Cooker Southwest Chicken and Sweet Potato Stew

  • 1 pound(s) chicken breasts, boneless, skinless
  • 1 medium bell pepper(s), red cut into bite size pieces
  • 1 medium bell pepper(s), yellow cut into bite size pieces
  • 1 medium onion(s) cut into bite size pieces
  • 2 medium sweet potato(es) peeled and cubed
  • 3 medium tomato(es) diced
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) paprika smoked
  • 1/2 teaspoon(s) red pepper flakes crushed
  • 1/2 teaspoon(s) sea salt
  • 4 cup(s) chicken broth
  • 2 cup(s) water
  • 1 medium lime(s), juiced
  • 1 medium avocado(s) for serving
  • 1 cup(s) cilantro, fresh chopped, for serving
  1. Put all of the ingredients except the lime juice, avocado, and cilantro in your slow cooker pot and give it a quick stir. Cover and cook on low for 6-8 hours.
  2. When ready to serve, remove the chicken breasts from the pot and shred with two forks. Return to the pot and add the lime juice. Serve topped with diced avocado and cilantro.
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Coconut Tomato Soup

  • 3 tablespoon(s) coconut oil
  • 1 small onion(s) diced
  • 2 medium garlic clove(s) minced
  • 9 medium tomato(es) diced, about 6 cups for 4 servings
  • 1 can(s) coconut milk, full fat (403 mL)
  • 1 medium lime(s), juiced
  • 2 tablespoon(s) coconut, unsweetened shredded for garnish
  • 2 tablespoon(s) basil, fresh for garnish
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  1. Heat the coconut oil in a large pot or Dutch oven. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat and simmer 20 minutes, until tomatoes are broken down. Season with salt and pepper, and puree the soup using an immersion blender or regular blender to the texture of your choice.
  2. Stir in the coconut milk and lime juice, simmer until soup is heated through. Taste, adjust seasoning, and serve sprinkled with the coconut and cilantro.
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Creamy Bacon and Parsnip Soup

  • 4 slice(s) bacon (thick)
  • 2 tablespoon(s) olive oil
  • 1 large leek(s) sliced
  • 1 medium celery stalk(s) diced
  • 2 medium garlic clove(s)
  • 4 large parsnip(s) peeled and sliced
  • 3 cup(s) chicken broth
  • 1/2 cup(s) coconut milk, full fat
  • 1/8 teaspoon(s) nutmeg, ground
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  1. Heat a large saucepan over medium heat. Add the bacon and cook until crisp. Remove from pan and add the olive oil.
  2. Add the leeks and celery and cook until softened. Add the garlic and cook for about a minute. Stir in the parsnips and add the broth. Bring to a boil and reduce to a simmer.
  3. Simmer until parsnips are softened, about 10-15 minutes. Transfer to a blender and blend until smooth. Transfer back to pan and stir in the coconut milk, nutmeg and reserved bacon. Season to taste with salt and pepper and simmer over low heat until heated through.
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Raspberry Smoothie

  1. Add all ingredients except for water in blender.
  2. Add a small amount of water and a few ice cube and blend.
  3. Add more water and ice until you achieve your desired consistency.
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Apple Strawberry Cobbler

  • 2 Granny Smith apples, chopped
  • Handful strawberries (approximately 8)
  • ½ tsp cinnamon
  • 1 tbsp xylitol (or more to taste)
  • 1 – 1 ½ cups Almond Power Bar, crumbled
  • 8 pats butter
  1. Put chopped apples and strawberries in a pie dish.
  2. Sprinkle with cinnamon and xylitol. Mix.
  3. Top with power bar crumbles and pats of butter.
  4. Bake at 350 degrees for about 30 minutes, or until apples are tender and cobbler is bubbly.
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Gluten-Free Pizza Dough Recipe – Low-Carb Pizza

  • 1 ¼ cups almond flour
  • ¼ cup ground flax meal
  • ¼ – ½ tsp kosher or sea salt
  • ¼ tsp aluminum-free baking soda
  • 1 egg, beaten with a whisk
  • 1 tbsp extra virgin olive oil
  • 1 tsp seasoning of choice — Italian seasoning or roasted garlic powder (optional)
  1. Mix all ingredients together until they form a ball.
  2. Roll the dough into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper. To make this easier, top the dough with another piece of parchment paper when you roll it out, then peel off the parchment paper when you have it the way you want it.
  3. Bake at 350 degrees for 10 to 15 minutes.
  4. Remove from oven.
  5. Add your favorite pizza toppings.
  6. Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).
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Mediterranean Vegetable Cakes

  • 2 tablespoon(s) olive oil divided
  • 1 small onion(s), yellow finely diced
  • 2 medium garlic clove(s) minced
  • 3 cup(s) spinach, baby
  • 1 large parsnip(s) grated
  • 1 teaspoon(s) oregano, dried
  • 1/4 cup(s) tomatoes, sun-dried finely diced
  • 1/4 cup(s) olive(s), kalamata finely diced
  • 1/4 cup(s) artichoke hearts finely diced
  • 2 large egg(s) beaten or lightly whisked
  • 1/4 cup(s) almond flour
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground
  1. Heat half of olive oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
  2. Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
  3. Add parsnips, oregano, sun dried tomatoes, olives, artichokes, egg, almond flour, sea salt and black pepper, and stir to combine completely.
  4. Quarter mixture and form into 4 small cakes.
  5. Heat remaining olive oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place cakes in the pan and fry 5-7 minutes on each side, or until browned and crispy.
  6. Serve hot. Pair with Olive Tapenade or Mojo Verde for an excellent appetizer.
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Smoked Salmon Cucumber Bites with Cashew Cream Cheese

Cashew Cream Cheese

  • 11/2 cup(s) cashews, raw
  • 1 medium lemon(s), juiced
  • 1 medium garlic clove(s)
  • 1/4 teaspoon(s) sea salt
  • 1/4 cup(s) water or more if needed

Cucumber Bites

  • 1 medium cucumber(s)
  • 1 pound(s) salmon, smoked
  • 2 tablespoon(s) chives, fresh for garnish
  • 1/8 teaspoon(s) black pepper for garnish to taste
  1. To make the cashew cream cheese, put the cashews in a bowl and cover with cold water. Soak for 2 hours, drain, and transfer to a food processor or blender. Add the lemon juice, garlic, and salt, along with about 1/4 cup water. Blend until smooth and creamy, adding additional water a little bit at a time to thin out if necessary.
  2. To serve, slice the cucumber. Top each slice with a dollop of the cashew cream cheese, and a tablespoon or so of the smoked salmon. Sprinkle with chives and black pepper before serving.
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Spanish Cauliflower Rice Recipe – Grain Free Option

  • 1 head cauliflower, “riced” (see instructions)
  • ¼ large onion or ½ small onion, grated or finely chopped
  • 2–3 tablespoon coconut oil
  • 2 cloves garlic, pressed or finely minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 cup organic chicken stock
  • ½ cup salsa (check ingredients for no added sugar or make homemade)
  • ½ –1 teaspoon sea salt
  • Optional: chopped black olives, cilantro, organic cheese
  1. To “rice” the cauliflower: If using a heavy duty blender, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, and turn on blender to low-med speed and wet-chop until the consistency of rice. Drain the water. If you do not have a heavy duty blender, simply use a grater to grate the florets into small, rice-like pieces.
  2. Heat coconut oil in a non-toxic skillet until melted.
  3. Add onion and garlic and sauté for 2–3 minutes or until soft.
  4. Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa.
  5. Simmer until most of the liquid is boiled off and the cauliflower is cooked through (the finished product will be a little firmer than regular rice).
  6. Top with optional toppings if desired.
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Classic Chicken Salad Recipe – Healthy & Hearty

  • 2 organic chicken breasts, cooked and chopped or shredded OR 2 large cans of organic chicken
  • 1 cup homemade mayonnaise or organic plain Greek yogurt
  • Juice of ½ lemon
  • ½ cup chopped nuts
  • 2 stalks organic celery, chopped
  • ½ onion, chopped
  • 4–5 hearts of palm, chopped or artichokes, chopped
  • Optional: curry seasoning
  • Topping: chopped nuts/seeds of any assortment or gomosaio
  1. Mix everything together and put into a 8×8 baking dish.
  2. Top with chopped nuts/seeds and bake at 350 degrees for 20 minutes, or until hot throughout.