Welcome to the October edition of Alpine Medical’s monthly newsletter! This month, we’re reflecting on what it truly means to achieve optimal health — beyond lab results and “normal” ranges. At Alpine Medical, we believe in treating the whole person through integrative and functional medicine that blends science, lifestyle, and individualized care. You’ll also find inspiration for cultivating balance and a delicious fall recipe — Brenda’s Chicken and Kale Salad — to help you nourish your body from the inside out. Read More….
Explore September’s Recipe:
Brenda ’ s Chicken and Kale Salad
This is a super easy one - quantities are to your taste, just make sure you have your bowl full of kale and chicken to get your veggies and protein requirement fulfilled
Ingredients
- 1 cup Cooked Quinoa
- Kale
- Shredded chicken
- Chopped apple
- Craisins
- Slivered almonds
For the Dressing
- ¾ cup Apple cider vinegar
- Olive oil (to taste)
- Salt and pepper (to taste)
- 1-2 Cloves minced garlic
- 1 tsp Dijon mustard
- A touch of honey (optional, for a sweeter dressing)
Instructions
- Wash and dry Kale thoroughly.
- Combine everything in a large mixing bowl.
- In a small bowl, whisk together the salad dressing.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or chill for 10–15 minutes before serving.
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