Bronson Chiropractic Clinic

Date: June 8, 2017 | Time: 11:08am | Posted By: Martha Bronson

Lemon Olive Oil Drink
This drink may boost your immune system, gently cleanses and detoxifies the body, and it's very refreshing. Dr. Bronson enjoys this drink first thing in the morning.
Lemon 2BOlive 2BOil 2BDrink

Wash lemon really well, cut into quarters.

To a blender add 4 cups of cold pure filtered water.
Lemon quarters
2 Tablespoons of organic olive oil and blend well.

Optional ingredients
Splash of raw honey
Pour through a fine mesh strainer to remove pulp and seeds.
It's a great way to start your morning. <view entire article>

Salmon Quinoa Patties

Date: October 11, 2016 | Time: 9:51am | Posted By: Martha Bronson

IMG 0003


  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil plus small amount (1 Tbsp) for cooking patties
  • 1/3 cup diced shallots
  • 1 cup kale, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup cooked quinoa
  • 2 tbsp Dijon mustard
  • 1/2 tsp Old Bay
  • 1 large egg, beaten

For the salad:

  • 2 1/2 tbsp olive oil
  • 2 1/2 tbsp champagne vinegar
  • 2 tbsp minced shallots
  • 1 1/ 4 tsp dijon mustard
  • salt and pepper, to taste
  • 10 loose cups baby arugula
  • 1 large pink grapefruit, peeled and diced


In a small bowl, whisk the olive oil, vinegar, shallots, Dijon mustard, salt and pepper.

Place the salmon in a food processor or chopper to finely chop, transfer to a large work bowl.

Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.

Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.

Lightly heat a nonstick grill pan or skillet over medium heat with a small amount of olive oil and add the salmon patties. Cook 4 to 5 minutes, then gently flip and cook an additional 4 to 5 minutes, or until cooked through.

Toss the dressing with the arugula and grapefruit; divide on two or four plates. Top each salad with salmon patties.

<view entire article>

Caramel Vanilla Bean Hazelnut Milk

Date: March 1, 2016 | Time: 11:47am | Posted By: Martha Bronson

Hazlenut 2Bmilk2

Coffee Shop Worthy Caramel Vanilla Bean Hazelnut MilkVegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

I personally tried this recipe twice and it is worth making. I used this in my coffee and my oatmeal...delicious!

Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavored with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into chocolate hazelnut milk quite easily by adding a bit of Dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.

3-3 1/2 cups
Soak time: Overnight or 2-8 hours
Prep Time: 10 Minutes
Cook time: 0 Minutes

3/4 cup raw hazelnuts
1/4 cup raw almonds
3 1/2 cups water
2 1/2-3 pitted Medjool dates, to taste
1 vanilla bean, roughly chopped
1/2 teaspoon cinnamon

Tiny pinch of fine grain sea salt (optional

Place hazelnuts and almonds in a bowl and cover with water. It's preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).

Cover and blend on highest speed for 1 minute or so.

Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.

Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favorites - use as a creamer in coffee or black tea.

Recipe from

<view entire article>

Turmeric Smoothie

Date: November 20, 2014 | Time: 1:35pm | Posted By: Martha Bronson

image003 735559

1 cup hemp or coconut milk
Almond milk works too

1/2 cup frozen pineapple or mango chunks

1 fresh banana

1 tablespoon coconut oil

1/2 teaspoon turmeric (can be increased to 1 tsp)

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 teaspoon chia seeds

1 teaspoon maca (optional)

Add all ingredients into a blender and process until smooth. Try to drink this smoothie in the morning before you have anything to eat. It's a solid way to start your day and pack your body full of antioxidants
Thank you to my friend Kendra for sharing this fabulous recipe. This is one of my favorites and it's a great fall smoothie.

<view entire article>

Ground Turkey Lettuce Wraps

Date: August 6, 2014 | Time: 2:17pm | Posted By: Martha Bronson

turkey lettuce wraps

1 Lb Ground Turkey Meat
1 Large garlic clove
1 Teaspoon whole cumin seeds
1/2 Teaspoon peppercorn
1 Tablespoon olive oil
1/4 Cup chopped onion or more per your liking
1 fresh lime
1 Cup fresh kale, chopped
1 large fresh tomato
1 Avocado
1 Cup cooked brown rice with quinoa
Brown turkey meat in a skillet in olive oil.
Add chopped onion.
Crush together garlic, cumin seeds, and peppercorns in a molcajete or mortar and pestle.

Add 1/4 cup water and mix till combined. Pour into skillet and stir.
Optional: add chopped mushrooms, chopped tomato, chopped jalape~nos or what ever you like.
Simmer for about 15 minutes on low heat.
Start layering your lettuce wraps
Wash and dry lettuce leaves
Layer brown rice, seasoned turkey meat, chopped kale, chopped fresh tomato, cilantro, avocado and squeeze a generous amount of fresh lime juice.
Enjoy! <view entire article>

Dr. Bronson's Favorite Smoothie

Date: August 6, 2014 | Time: 2:11pm | Posted By: Martha Bronson

Chocolate 2BPeanut 2BButter 2BSmoothieChocolate, Banana, Peanut Butter, Coffee, Smoothie
This recipe was inspired by a previous employee. Thanks Barbie!
  • 6-8 oz Almond Milk
  • 1 Scoop Protein Powder (Vanilla or Chocolate)
  • 1 Ice Cube tray Of Frozen Coffee Cubes
  • 1-2 Frozen Bananas (cut into chunks)
  • 2 Tablespoons Organic Peanut Butter
  • 1 Tablespoon of Unsweetened Cocoa Powder
Place all the ingredients in a powerful blender (we use a Vitamix).
Blend until smooth and creamy.
This is a great mid-morning or mid-afternoon snack. <view entire article>

Lobster Tail Salad with Watermelon and Arugula

Date: August 6, 2014 | Time: 2:10pm | Posted By: Martha Bronson

Lobster Guac and watermelon salad

  • 2 avocados
  • 1 teaspoon lemon juice
  • 1/2 small seedless watermelon
  • 2 8 ounce lobster tails
  • 1 cup arugula
  • 2 tablespoons pumpkin seeds
  • Salt and freshly ground black pepper
  • 1/2 cup water
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • Pinch of dried red Chile flakes
To prepare honey vanilla vinaigrette: In a medium bowl, whisk together olive oil, vinegar, vanilla extract, honey, mustard, salt and Chile flakes.
To prepare lobster salad: If lobster tails are frozen, thaw in refrigerator.
Bring 4 cups of salted water, or enough to submerge lobster tails, to a boil in a medium pot. Add lobster tails and simmer uncovered for 8-12 minutes or until shells turn bright red and meat is tender when poked with fork.
De-pit, peel, and mash avocados with lemon juice in a small bowl. Season with salt and pepper, to taste.
Ball watermelon with mini melon baller.
Toss arugula with vinaigrette.
Spread avocado mash onto plate, scatter melon balls on top of avocado mash, place lobster on top of melon balls, then a handful of arugula.
Sprinkle pumpkin seeds and drizzle vinaigrette. <view entire article>

Gluten-Free Pizza

Date: August 6, 2014 | Time: 2:08pm | Posted By: Martha Bronson

gluten free pizza

Pizza Dough
In a small bowl mix:
1 C gluten free flour
1 packet instant dry yeast
1/4 t salt
Set aside

In a mixer with the paddle attachment mix:
1 C warm water
1 T olive oil
1 t apple cider vinegar
Add the dry ingredients slowly until thoroughly combined.
Line a cookie sheet with parchment paper or use a pizza stone which ever you have available.
Turn dough onto floured surface and flatten into a circle or rectangle about 1/8 " with floured hands.
Set aside to rest for 30 minutes.
Bake 18-25 minutes
Remove from oven

Using a meat tenderizer, flatten a boneless, skinless chicken breast between two pieces of plastic wrap Season with Herbs de Provence
Pan sear in a non-stick skillet with small amount of coconut oil (about 1 teaspoon)
Sear about two minutes on each side
Remove from pan, thinly slice and set aside.
Finely chopped fresh tomato seeds removed
Sliced shallot
Fresh basil when available (dried basil works too)
Fresh mozzarella cheese

Brush cooked pizza dough with a mixture of:
Olive oil, minced garlic and crushed red pepper flakes
Layer toppings of your choice
Bake at 425 degrees for 15-20 minutes or until crust turns light brown and the cheese has melted.
<view entire article>

Raw Key Lime Pie

Date: August 6, 2014 | Time: 2:03pm | Posted By: Martha Bronson

key lime pie
Makes one 9-inch pie

Crust Ingredients:
  • 1 cup raw walnuts, soaked for 15 minutes and rinsed well
  • 3/4 cup raw pecans
  • 4 dates, pitted
  • 2 1/2 Tablespoons raw coconut nectar or maple syrup
  • 1/4 teaspoon high-quality sea salt
Filling Ingredients:
  • 3/4 cup fresh lime juice
  • 2 cups raw cashews
  • 1/2 cup raw coconut nectar or maple syrup
  • 1/3 cup coconut oil
  • 3/4 teaspoon vanilla extract
Put all the crust ingredients together in the work bowl of a food processor with the blade in place, and process until the ingredients form a ball. Press into a 9-inch Pyrex pie pan. Wash and dry the food processor bowl and blade. Add the filling ingredients to the bowl with the blade in place. Blend the filling ingredients together in the processor, and pour over the crust. Place in the freezer and allow to set at least 3 hours or overnight. Take it out and let it rest at room temperature for about 10 minutes, or as long as it takes to soften, before serving. <view entire article>

Oatmeal Pancakes with Mixed Berry Sauce

Date: August 6, 2014 | Time: 1:56pm | Posted By: Martha Bronson

Oatmeal Pancakes

  • 1/2 cup cottage cheese
  • 1 cup oats
  • 4 egg yolks plus 6 egg whites
  • cinnamon
  • honey
  • coconut oil for greasing pan
For the topping get creative with fruit, nuts, honey and or yogurt. I used frozen berries warmed in a sauce pan.

Put the oats in a food processor and grind until powdery. Add in the cottage cheese, 4 egg yolks, cinnamon and some honey. Mix thoroughly with food processor and transfer to a mixing bowl.
Beat the egg whites with a mixer until they form stiff peaks. Fold into the oats mixture. Heat a nonstick pan, or a griddle add some coconut oil. When the pan is hot pour batter using a ladle onto the hot surface.
I didn't need to make it round because as the batter fell it formed a circle.
When you see bubbles forming up from all sides of the circle you can turn it over to cook from the other side. Check them out so that they don't burn. This will take around one minute.
Serve with warmed berries and top with your choice of toppings such as walnuts, pecans, a dollop of yogurt, sliced bananas, honey or whatever you like. Enjoy! <view entire article>

Banana Chocolate Peanut Butter Ice Cream

Date: August 6, 2014 | Time: 1:54pm | Posted By: Martha Bronson

Banana Ice Cream
  • 2 Frozen Bananas cut into one inch rounds
  • 1 scoop of protein powder
  • 1 Tablespoon of unsweetened cocoa powder
  • 1 Tablespoon of powdered peanut butter or regular peanut butter
  • 1 Tablespoon of coconut milk optional
Place all ingredients in a food processor and blend until smooth and creamy.
This is better served immediately. I don't recommend making a big batch and freezing it.
Serve and enjoy! <view entire article>

Mystery side dish. Can you guess what it is?

Date: August 6, 2014 | Time: 1:51pm | Posted By: Martha Bronson

Mystery side dish. Can you guess what it is?
Wild caught Atlantic Cod with sauteed vegetables and a mystery side dish.
photo  5
Wild Caught Atlantic Cod
Heat 1 Tablespoon Coconut Oil (Olive Oil works too) in a non-stick skillet.
Season Cod filet with salt and pepper on each side (optional)
Place the filet in the pan, sear 3-5 minutes per side.
You will know it's done when it looks like it's starting to fall apart.
Sauteed Vegetables
Half Red Onion chopped
One Zucchini chopped
One large portobella mushroom chopped
1/2 Tablespoon of Coconut Oil or if you prefer olive oil
Add oil to non-stick skillet
Saute vegetables 3-5 minutes
Serve and enjoy.
Cauliflower Fried Rice
(Mystery side dish)
One head of Cauliflower
1 Tablespoon Coconut or Olive Oil
1-2 eggs
2 Green onion chopped
A food processor
Remove the leaves and cut the large stem off and discard.
Wash and dry well. Cauliflower must be dry.
Cut the florets into small chunks.
Process until it's the size of rice.
Heat oil in a non-stick skillet
Add the cauliflower rice stirring occasionally
Cook until it starts to get a little crisp or brown.
Push the rice away in two areas to form a well.
Crack the eggs into the well and let fry half way.
Start scrambling the eggs into the rice along with the green onion
Salt and pepper to taste. <view entire article>

Grilled Pizza

Date: August 6, 2014 | Time: 1:47pm | Posted By: Martha Bronson


Pizza Dough Ingredients
2 Cups Bread Flour
1 Tablespoon Whole Wheat Flour
2 Tablespoons Sugar
1 1/4 Teaspoon Salt
1 Tablespoon Instant Yeast
1 Cup Water
2 Tablespoon Olive Oil
Place first five ingredients in food processor and blend. Mix oil and water and pour into food processor while on. Blend 1 1/2 minutes or until dough clears sides of bowl. May use 1 Tablespoon of flour to help dough clear sides of bowl. You want sticky dough. Place dough in oiled bowl, cover with plastic wrap for 1 1/2 to 2 hours until doubles in size.
Flour hands before handling and pat down gently. Slide dough out onto floured surface and cut into quarters then roll each into a ball. Cover with plastic wrap and let sit for 15 minutes.
Stretch out dough to 5 inches, mash out any air bubbles and place on floured parchment paper. Using a rolling pin, roll dough out to about 1/8 inch thin. Transfer to a sheet plan or pizza peel and repeat these steps for remaining balls. Flour between layers to prevent from sticking.
Dough is now ready for the grill. I recommend you prepare all your toppings before you grill.

Place dough onto hot grill to cook bottom side first. Turn one quarter after about one minute to make the cross grill marks. Once bottom is cooked, remove and place cooked side up on a flat sheet pan and brush with Olive Infusion. Start layering all your favorite toppings. I start with Italian Fontina cheese, Roma tomatoes, chopped basil, carmelized onions and whatever I have on hand. This particular pizza had flank stake. Top it off with more cheese and place pizza back on grill to cook bottom and melt cheese. Enjoy!

Olive Oil and Garlic Infusion
1/3 Cup Olive Oil
4 Cloves Mashed Garlic
1/2 Teaspoon Dried Chili Pepper
Cook on medium heat for a very short time until you start smelling the garlic. Don't allow garlic to burn and set aside.
Core 1 1/2 lbs. of Roma tomatoes and remove the seeds.
Cut into 1/2 inch pieces, add 3/4 teaspoon salt and stir. Place in colander 1/2 hour to drain excess moisture. <view entire article>

Make your own Almond Milk

Date: August 6, 2014 | Time: 1:39pm | Posted By: Martha Bronson

Almond milk is a nutrient-filled substitute for dairy milk. It lasts for a few days in the refrigerator. It has been a staple in our home for many years.
  • 1 cup germinated almonds, or germinated nut of your choice *
  • 3-5 cups distilled water
  • 1 tablespoon raw honey
Blend germinated almonds and water until almonds are practically pulverized. Strain through cheesecloth and discard the solids. Blend with honey. Sometimes I add a small amount of vanilla for an extra flavor.

1. Rinse the nuts, then soak them in purified water for 8-12 hours in a glass jar or bowl that's covered with cheesecloth or a clean kitchen towel. They should be soaked at room temperature.
2. Afterward, rinse and drain the germinated nuts with purified water a couple of times. They are now ready to eat or use in any recipe that calls for them. <view entire article>

Sweet Potato Quinoa Cakes with Mixed Berry Salsa

Date: August 6, 2014 | Time: 11:55am | Posted By: Martha Bronson

I love quinoa and sweet potatoes, and this has become my favorite way to combine the two. This meal is loaded with lots of healthy ingredients and tons of flavor. Shown here with smoked chicken and homegrown cherry tomatoes
  • 1 medium sweet potato (about 6 ounces), oven-roasted, cooled and peeled
  • 1/2 red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 cup cooked quinoa (pronounced keenwa)
  • 1/4 cup gluten free flour (I use almond meal or garbanzo bean flour)
  • 2 tablespoons each chopped fresh basil and chopped fresh mint
  • 1 tablespoon coconut oil (can substitute olive oil)
In a large bowl, mash the roasted sweet potato with the tines of a fork. Add red onion, salt, pepper, garlic, quinoa, flour and herbs. Stir to combine. Form four equally sized patties. Heat a non-stick skillet over medium heat and add coconut oil. Add cakes and cook for 3 to 4 minutes per side or until golden brown. Layer over fresh chopped spinach and baby kale mixture, drizzle with mixed berry salsa.

Mixed Berry Salsa
  • 2 cups of fresh or frozen mixed berries (I use a frozen mix of strawberries, blue berries, raspberries, cherries and pomegranate)
  • 1/2 red onion
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh basil and or mint
  • Juice of 1 lime
  • Salt and pepper to taste
Heat the frozen berries in a sauce pan. Remove from heat, add the next 5 ingredients and mix. Pour over patties and enjoy. <view entire article>

Welcome to our Blog!

Date: August 6, 2014 | Time: 11:46am | Posted By: Martha Bronson


At the Bronson Clinic, our entire staff is committed to getting you well and keeping you healthy. One of my passions is preparing nutritious meals for my family. I am convinced that my children, my husband, and I stay well because of healthy eating habits in addition to chiropractic adjustments. In this blog I want to share with you some of my favorite recipes that include fabulous ingredients and cooking methods that will help you get well faster, feel great, and live longer! <view entire article>