By Christy Rivers, D.O. The governor of Oregon announced last week that all children, aged 5 and up, will be required to wear masks inside buildings, including schools. This immediately let to relief and praise from many and stress and anger from others. I have heard from other local pediatricians that they are fielding phone […]
Corvallis Clinic Health Information Blog
Zucchini Enchiladas
Ingredients 2 tablespoons vegetable oil 4 scallions, sliced (white and green parts separated) 2 cloves garlic, thinly sliced 1 tablespoon chili powder 3 cups shredded rotisserie chicken (skin discarded) 1 1/2 cups salsa (not chunky) 1 cup shredded Mexican blend cheese 3 to 4 medium zucchini Several dashes chipotle hot sauce, plus more for serving, […]
Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Ingredients 1 pound peeled and deveined large shrimp, tails removed 1 cup unsweetened shredded coconut Zest and juice of 1 lime Kosher salt and freshly ground black pepper 2 large egg whites 1/4 cup chopped fresh cilantro 1/4 teaspoon red pepper flakes 1 small clove garlic 1/2 small fresh pineapple, peeled, cored and roughly chopped […]
Roasted Veggie Buddha Bowl
Ingredients One 14-ounce can chickpeas, drained and rinsed 3/4 teaspoon spicy curry powder 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1 small red onion (about 4 ounces), cut into 1-inch pieces 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces 4 ounces medium cremini mushrooms, halved 1/3 […]
Grilled Shrimp with Walnut Pesto
Ingredients For the pesto: 1/2 cup walnut halves Grated zest and juice of 1 large lemon 1/3 cup extra-virgin olive oil Kosher salt 5 scallions, thinly sliced 1 cup packed fresh basil 1/2 cup packed fresh parsley For the shrimp: 2 pounds large shrimp, peeled and deveined, tails intact 2 tablespoons vegetable oil Kosher salt […]
