My new year’s resolution for 2018 is to add some healthy habits to my life. All of this was motivated, including this healthy and delicious recipe, by my getting to know and becoming a patient of a remarkable wellness doctor, Dr. Connie. I welcome you to join me on this journey. I’m not doing anything drastic, but I believe the wonderful work of this board certified family physician, which has now focused her entire energy on wellness, will bring a healthy, happy, energy filled quality of life.
Dr. Connie teaches and promotes wellness habits as she travels the world as an international speaker, author, mentor and lifestyle architect. She is located in Greenville SC, but has patients who travel the world to seek her guidance, treatments and holistic healing. She helps us age gracefully and says it is never too late or too early to start.
This fascinating physician dispels common health myths and covers essentials you need to maintain or regain your health, including detoxification, hormone balance, exercise and nutrition. I am blessed to be very healthy and I’d like to keep it that way.
I look so forward to sharing Dr. Connie’s knowledge and cutting edge treatments. In addition to the videos and good information you will find here, I invite you to get to know Dr. Connie and join in on her seminars and webinars. Dr. Connie is passionate about helping us achieve permanent health and wellness. She will educate you to harness your body’s own healing mechanisms, instead of drugs, to resolve the underlying stressors that lead to the breakdown of your health.
Dr. Connie is doing an early evening seminar in Greenville, SC on December 12th. She will be coming to Charlotte on January 12th for a free seminar. I will be there and I hope to see you. See below for more information.
Click here for more information and watch this brief video as Dr. Connie talks about the importance of optimal wellness.
Meanwhile, please enjoy one of my most favorite healthy recipes for Black Bean Spinach Enchiladas!
- 1 Tbsp. olive oil
- 5 oz. baby spinach
- 15 oz. can black beans
- 15 oz. can yellow corn
- 3 green onions, sliced
- 1/3 cup chopped cilantro
- ¼ tsp. garlic powder
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 3 cups shredded Mexican cheese
- Flour tortillas
- 3 cups enchilada sauce
- 4 oz. goat cheese, crumbled
- Heat the olive oil in a large skillet. Add the spinach and cook until wilted. Combine the spinach, black beans, corn, green onions, cilantro, garlic powder, cumin, and chili powder in a large bowl. Stir in 2 cups of the Mexican cheese blend and mix well.
- Heat the tortillas slightly until they roll up easily. Fill the center of each flour tortilla with the spinach black bean mixture and roll up. Pour half the enchilada sauce into a 9 X 13 inch baking dish. Place the filled tortillas on top of the sauce. Pour the rest of the enchilada sauce over the filled tortillas. Sprinkle with the remaining cup of cheese blend. Dot with the crumbled goat cheese.
- Bake at 350 degrees for 25 minutes or until hot throughout. This can be made earlier in the day and refrigerated until time to bake. Adjust the cooking time to a little longer if the enchiladas have been refrigerated.
Tell Me: How do you make a healthier version of your favorite Mexican dish?