Ingredients • 1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed • 3 tablespoons water, divided • 1 (5 ounce) package baby spinach • 1 (10 ounce) package frozen artichoke hearts, thawed and chopped • 4 ounces reduced-fat cream cheese, cubed and softened • ½ cup grated Parmesan cheese, divided […]
Corvallis Clinic Health Information Blog
Peppered Beef Soup
Ingredients • 1 (4-lb.) sirloin tip beef roast • 1/2 cup all-purpose flour • 2 tablespoons canola oil • 1 medium-size red onion, thinly sliced • 6 garlic cloves, minced • 2 large baking potatoes, peeled and diced • 1 (16-oz.) package baby carrots • 2 (12-oz.) bottles lager beer* • 2 tablespoons balsamic vinegar […]
Israeli Eggplant Chickpea Mint Salad
Ingredients 1 medium globe eggplant, (about 1 pound), stem removed 1 tablespoon extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice (from 1 small lemon) 2 tablespoons balsamic vinegar 1 teaspoon ground cumin 1/4 teaspoon kosher or sea salt 1 (15-ounce) can chickpeas, drained and rinsed 1 […]
Air Fried Buffalo Cauliflower
Ingredients 1 large head cauliflower 3/4 cup Frank’s Red Hot Sauce 1 Tbs Ghee 1 Tsp Nutritional Yeast separated 1 Tsp Arrowroot Powder, divided Instructions 1. Wash cauliflower, break into florets and pat dry 2. Heat ghee in a small sauce pan on medium heat. Once ghee is melted, add Frank’s Red Hot Sauce and […]
The Corvallis Clinic Presents $1,000 Donation to Corvallis High School From Annual 5K Race
By Mona Goudarzian, Marketing & PR Coordinator Dr. Angela Passanise, D.O., and Dr. Richard Stanley, D.O., of The Corvallis Clinic’s Orthopedic and Sports Medicine Department, in collaboration with The Corvallis Clinic’s Foundation, are presenting a donation of $1,000 to the Corvallis High School Athletic Department at half-time during the CHS home basketball game on January 14. […]
