Atlantic Wellness Center

Atlantic Wellness Center We specialize in Hormone Replacement Therapy, Medical Weight Loss, IV Hydration, and more!

4 months post-op on this stunning + transformation! My patient’s commitment to recovery and consistency with post-op...
10/30/2024

4 months post-op on this stunning + transformation!

My patient’s commitment to recovery and consistency with post-op care is truly showing in these beautiful, natural-looking results. Every body is unique, and I love creating custom results tailored to each patient’s goals and anatomy. Swipe to see how a defined waist and enhanced curves can make such a difference!

It’s never too early to start working on your beach body! Jump into with our winter special!
01/31/2020

It’s never too early to start working on your beach body! Jump into with our winter special!

Recipe of the day:Sweet Potato Chili FriesRecipe type: Main dish, appetizerServes: 4IngredientsVeggie Chili (makes extra...
12/02/2019

Recipe of the day:

Sweet Potato Chili Fries

Recipe type: Main dish, appetizer
Serves: 4
Ingredients
Veggie Chili (makes extra)
 2 tablespoons extra-virgin olive oil
 1 small yellow onion, chopped
 2 garlic cloves, minced
 1 green bell pepper, diced
 1 (14-ounce) can diced fire-roasted tomatoes
 1 (14-ounce) can black beans, drained and rinsed
 1 (14-ounce) can kidney beans, drained and rinsed
 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
 1 cup corn kernels, fresh or frozen
 1 tablespoon lime juice, plus wedges for serving
 ½ teaspoon sea salt
 freshly ground black pepper
 1 cup water, if needed
Sweet Potatoes
 3 to 4 small sweet potatoes, sliced into wedges
 extra-virgin olive oil, for drizzling
 sea salt and freshly ground black pepper
Red Cabbage Slaw
 2 cups shredded red cabbage
 ¼ cup chopped cilantro, more for garnish
 ½ tablespoon lime juice
 ½ teaspoon extra-virgin olive oil
 sea salt and freshly ground black pepper
Yogurt Sauce (optional, skip if vegan)
 ½ cup plain whole milk Greek yogurt
 ½ tablespoon extra-virgin olive oil
 ½ tablespoon lime juice
 ¼ teaspoon sea salt
Toppings
 diced avocado
 sliced jalapeño (optional)
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Make the chili: Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is slightly translucent, and then add the garlic and green pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed. Add the tomatoes, black beans, kidney beans, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally. If the chili becomes too thick, add water as needed. Stir in the lime juice and season to taste with more salt and pepper, as desired.
3. Roast the sweet potatoes: Arrange the sweet potatoes on the baking sheet and toss with olive oil, salt and pepper. Roast 35 minutes or until browned around the edges.
4. Make the slaw: In a medium bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Season to taste and set aside.
5. Make the yogurt sauce: In a small bowl, stir together the yogurt, olive oil, lime juice, and a pinch of salt.
6. Assemble the chili fries with a layer of sweet potato wedges and a scoop of chili. Top with the slaw, avocado, and jalapeño and yogurt sauce, if using. Serve with lime wedges and garnish with cilantro.
Notes
*Chipotle peppers can vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If you’ve made your chili too spicy, add more lime juice and a bit of olive oil to tone it down.

Happy Monday from the Atlantic Wellness Center! The holidays are here, it is important to keep your goals in mind!
12/02/2019

Happy Monday from the Atlantic Wellness Center! The holidays are here, it is important to keep your goals in mind!

Avacado and Egg Brown Rice BowlPrep time10 minsCook time40 minsTotal time50 minsRecipe type: Main dishServes: 2Ingredien...
11/27/2019

Avacado and Egg Brown Rice Bowl

Prep time
10 mins
Cook time
40 mins
Total time
50 mins

Recipe type: Main dish
Serves: 2
Ingredients
 Small bunch broccoli or broccolini florets
 Extra-virgin olive oil, for drizzling
 2 to 3 cups (very hot) cooked brown rice
 2 eggs
 splashes of tamari
 1 scallions, finely chopped
 avocado slices
 sesame seeds, for sprinkling
 sea salt
optional toppings:
 ¼ nori sheet, sliced into thin strips
 pickled ginger
 micro greens
 extra egg yolks
 splash of rice vinegar or ume vinegar
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the sheet with drizzle with olive oil and pinches of salt and pepper. Toss to coat and spread onto the sheet. Roast until tender and browned around the edges, about 15 minutes.
2. Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.
3. Top each bowl with the roasted broccoli, scallions, avocado slices, sesame seeds, and desired additional toppings (nori, pickled ginger, micro greens and/or an extra egg yolk). I like to splash my bowl with a little rice wine vinegar or ume vinegar for extra tang. Serve with tamari on the side, for seasoning.
Notes
I like to cook my rice in a rice cooker, or use this stovetop method:

Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

Easy Vegetarian Chili Prep time10 minsCook time35 minsTotal time45 minsServes: 6 to 8Ingredients 2 tablespoons extra-v...
11/27/2019

Easy Vegetarian Chili


Prep time
10 mins
Cook time
35 mins
Total time
45 mins

Serves: 6 to 8
Ingredients
 2 tablespoons extra-virgin olive oil
 1 small yellow onion, chopped
 2 garlic cloves, minced
 1 red bell pepper, diced
 1 (14-ounce) can diced fire-roasted tomatoes
 1 (14-ounce) can red beans, drained and rinsed
 1 (14-ounce) can pinto beans, drained and rinsed
 1 cup water or broth
 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
 1 cup corn kernels, fresh or frozen
 ½ teaspoon sea salt
 Freshly ground black pepper
 1 tablespoon lime juice, plus wedges for serving
serving suggestions:
 Avocado or Guacamole
 Greek yogurt or sour cream
 Jalapeño or serrano peppers, diced or sliced
 Cilantro
 Pickled Onions
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
2. Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Stir in the lime juice and season to taste. Serve with desired toppings.
Notes
* Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.

Creamy Avocado Smoothie Prep time5 minsTotal time5 mins A creamy dairy-free avocado smoothie. Perfect for breakfast or ...
11/26/2019

Creamy Avocado Smoothie


Prep time
5 mins
Total time
5 mins

A creamy dairy-free avocado smoothie. Perfect for breakfast or a healthy snack!
Recipe type: Breakfast, smoothie
Serves: 2 to 3
Ingredients
 ½ cup cubed frozen pineapple
 2 cups packed fresh spinach (or 1½ cup chopped frozen spinach)
 1 ripe avocado
 1 frozen banana
 ¾ cup light coconut milk (canned or from a carton)
 3 tablespoons fresh lime juice, plus ½ teaspoon zest
 2 scoops Aloha Vanilla Protein Powder
 1 teaspoon maple syrup, or sweetener of your choice
 pinch of sea salt
 8 ice cubes
 a sprinkle of chia seeds, optional, for garnish
Instructions
1. Blend all ingredients in a blender until creamy. Taste and adjust sweetness to your liking. If the mixture is too thick, add more coconut milk as needed to blend. Garnish with chia seeds, if desired

Recipe of the day:California Veggie SandwichIngredientsPickles• 2 cups apple cider vinegar• ½ cup (packed) light brown s...
11/26/2019

Recipe of the day:

California Veggie Sandwich
Ingredients
Pickles
• 2 cups apple cider vinegar
• ½ cup (packed) light brown sugar
• ¼ cup kosher salt
• 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
Dressing and Assembly
• ¼ cup buttermilk
• ¼ cup plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice
• 6 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 ripe avocados, halved
• 6 ounces fresh goat cheese
• 6 cups mixed lettuce leaves, ribs removed if thick
• 8 slices multigrain bread, toasted
• ½ English hothouse cucumber, thinly sliced on a diagonal
• 2 cups sprouts
Special Equipment
• 2 heatproof 1-qt. glass jars
Recipe Preparation
Pickles
• Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
• Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.
Dressing and Assembly
• Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
• Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
• Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

Recipe of the day:Gluten Free Chocolate Tahini BrowniesIngredients• 3 tablespoons cornstarch• 2 tablespoons unsweetened ...
11/25/2019

Recipe of the day:
Gluten Free Chocolate Tahini Brownies
Ingredients
• 3 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 6 ounces bittersweet chocolate, coarsely chopped
• 3 tablespoons virgin coconut oil
• 4 tablespoons tahini, divided
• 2 large eggs
• ⅓ cup granulated sugar
• ¼ cup (packed) light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon light agave syrup (nectar)
Recipe Preparation
• Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.
• Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
• Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
• Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
• Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.
• Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature

Recipe of the day:Steak with Kale and White-Bean MashIngredients2 boneless beef top loin steaks, trimmed 8 oz. parsnips,...
11/25/2019

Recipe of the day:

Steak with Kale and White-Bean Mash

Ingredients
2 boneless beef top loin steaks, trimmed
8 oz. parsnips, thinly sliced
1/2 c. water
1 bunch kale, chopped
2 cloves garlic, chopped
2 cans cannellini beans, rinsed and drained
2 tbsp. refrigerated pesto
Directions
1. Season steaks with 1/4 teaspoon each salt and pepper; cook on grill pan on medium-high 4 minutes per side for medium doneness. Transfer to cutting board; let stand 5 minutes.
2. Place parsnips and water in bowl; cover with vented plastic. Microwave on High 5 minutes or until very tender.
3. Spray large saucepot with cooking spray; cook kale, garlic and 1/4 teaspoon salt on medium 5 minutes or until stems are tender.
4. Transfer parsnips to food processor along with cannellini beans. Pulse until combined but still chunky, scraping occasionally; stir into kale along with 1/8 teaspoon salt. Heat through.
5. Thinly slice steak; top with refrigerated pesto. Serve with mash.
Nutrition Information (per serving): About 525 calories, 43 g protein, 50 g carbs, 18 g fat (5 g saturated fat), 20 g fiber, 775 mg sodium.

Did you exercise today? We have to be accountable for our own health, so let's get out and move!
11/25/2019

Did you exercise today? We have to be accountable for our own health, so let's get out and move!

The weekend is here!! Beautiful people, remember that hydration is important and exercise doesn't have to be painful. Wa...
11/22/2019

The weekend is here!! Beautiful people, remember that hydration is important and exercise doesn't have to be painful. Walking, running, swimming, stretching do something to get your body moving and activate your metabolism!

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Atlanta, GA

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Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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+14044546785

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