What is the phone number for Infinite Health Centers in Cleveland TN?

You can reach them at: 423-813-7575. It’s best to call Infinite Health Centers during business hours.

What is the address for Infinite Health Centers on sunset in Cleveland?

Infinite Health Centers is located at this address: 340 Sunset Dr NW Cleveland, TN 37312.

What are Infinite Health Centers(Cleveland, TN) store hours?

Infinite Health Centers store hours are as follows: Mon: Closed, Tue-Thu: 8:00AM - 5:00PM, Fri-Sun: Closed.

Infinite Health Centers on sunset, Cleveland, TN

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We LOVE watching women empowering women with #success stories and THIS story will truly inspire you!! Make sure to let us know when you see her on WRCB Channel 3 Eyewitness News and drop a congratulatory gif to let us know that Melissa Alley Woody inspired YOU!!

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Creamy Chicken Skillet INGREDIENTS 1 tbsp coconut oil 2 boneless skinless chicken breasts, cut into 1-inch pieces 1 small yellow onion, chopped ½ red bell pepper, diced ½ yellow bell pepper, diced 6 oz white mushrooms, sliced ½ tbsp white vinegar 1 14.5-oz. can coconut milk 2 c fresh kale, stems removed and shredded Pink Himalayan Sea Salt Black pepper, to taste INSTRUCTIONS Heat oil in skillet over medium heat. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and place the chicken in the pan. Lightly brown the chicken on each side. Stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.

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Cilantro-Lime Chicken with Avocado Salsa 4 skinless, boneless chicken breasts 3 tbsp. olive oil 4 tbsp. chopped cilantro 3 garlic cloves, crushed 3 tbsp. lime juice 1 tsp. salt Avocado Salsa Ingredients: 1 cup cherry tomatoes, chopped 1 avocado, cubed 1 red onion, finely chopped 1 jalapeño, finely chopped Small handful cilantro leaves 1 tbsp. olive oil 1-2 tbsp. lime juice, to taste Salt to taste 1. Combine the olive oil, chopped cilantro, garlic, lime juice and salt and pour over the chicken. Allow to marinate for 5-10 minutes. 2. Cook the chicken in a hot pan until cooked through, about 5-7 minutes each side. Remove from heat and allow to rest for 5 minutes. 3. To make the salsa, combine all of the ingredients and mix well. 4. Serve the cooked chicken with the avocado salsa. Serving Size = 3 ounces of chicken with 1/8 avocado

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Chicken Burger with Balsamic Caramelized Onion 2 lb. ground chicken 1/2 onion, minced 2 tbsp. coconut aminos 2 garlic cloves, minced 1 tbsp. dried thyme 1 avocado, sliced Sea salt and freshly ground black pepper Balsamic Caramelized Onions Ingredients: 3 large onions, sliced 1/2 cup balsamic vinegar 2 teaspoons coconut oil Sea salt 1. Melt the coconut oil in a skillet over medium heat. Add the onions and season with salt. 2. Cook for 10 to 15 minutes, stirring constantly, making sure to not burn the onions. 3. Add the balsamic vinegar, lower heat and cook for another 5 to 10 minutes, stirring; remove from heat. 4. Preheat your grill to medium-high heat. 5. In a bowl, combine the chicken, onion, coconut aminos, garlic, thyme, and season. 6. Form 6 to 8 burger patties with the chicken mixture. 7. Cook for 5 to 6 minutes on each side on the preheated grill. 8. Serve the patties topped with caramelized onion, avocado slices, and your favorite condiments. Serving Size = 3 ounces of chicken burger with 1/8 avocado

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Sautéed Chicken and Cabbage 2 chicken breasts, skinless, boneless and sliced 1 head of cabbage, shredded 3 tablespoons paprika 3 tomatoes, pureed 1 zucchini 1 cup chicken stock 2 teaspoons coconut oil Himalayan sea salt and freshly ground black pepper 1. Melt coconut oil in a skillet over medium-high heat. 2. Cook the sliced chicken until browned on each side. 3. When nearly cooked through, add the shredded cabbage and zucchini to the skillet and cook, stirring, for 4 to 5 minutes. 4. Pour in the pureed tomatoes, chicken stock, paprika, and season to taste. 5. Give everything a good stir and bring to a boil. 6. Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked. 7. Remove from heat and serve warm. Serving Size = 3 ounces of chicken with 2 cups of veggies

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Crock-pot Chicken Enchilada Soup INGREDIENTS: 1.5 lbs boneless skinless chicken breasts 1 14.5 ounce can fire roasted tomatoes (sugar-free!)) 1 bell pepper, thinly sliced 1 onion, thinly sliced 3 cloves garlic, minced 2 cups bone broth 1/2 cup water 1 tbsp cumin 1 tbsp chili powder 1 tsp oregano 1/2 tsp smoked paprika 1/2 tsp sea salt 1/2 tsp ground pepper FOR GARNISH: avocado fresh cilantro sliced green onions INSTRUCTIONS: Prepare all of the ingredients as noted above, and add into crock-pot. Cook on low for 6-8 hours. Once done, use two forks to shred chicken (leaving in the crock-pot). Ladle into bowls and serve with fresh avocado and cilantro, and sprinkle sliced green onions on top.

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Lettuce Tacos 1 1/2 lb. chicken breasts (boneless, skinless) 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. ground cumin 1 tbsp. chili powder Cherry tomatoes, sliced/diced Red onion, diced Sea salt (to taste after cooking) Lettuce (large leaves for shells) Avocado, sliced (optional) 1. Lay the chicken breasts at the bottom of your crock-pot. 2. Sprinkle the spices over the top. 3. Cook on low for 4-6 hours or until the chicken easily shreds when stirred. Add salt to taste. Build your taco, add 2/8 avocado Serving Size = 3 ounces of chicken

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Sautéed Zucchini with Plum Tomatoes 1 medium zucchini, cut up 5 medium fresh plum tomatoes, diced 5 cloves garlic, smashed with the side of a knife 2 teaspoons extra virgin olive oil 1/2 tsp Herbes de Provence Sea salt and fresh pepper, to taste 1. In a large non-stick skillet, heat olive oil over medium-high heat. 2. Add garlic and sauté until golden, 1 to 2 minutes. 3. Add zucchini, salt and pepper, to taste. 4. Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes then serve. Serving Size = 2 cups

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We THRIVE from GREAT reviews and feedback and look what Barbara sent Doc today!! Thank you Barbara for the excellent feedback!! You just made Tanya's day!! 🥳🤩🥳🤩🥳🤩🥳🤩

It's Transformation Tuesday and we couldn't be more proud for this guy!! Look how much young he looks and he will tell you he feels amazing!! All you have to do is MAKE THE CALL and we will help you meet your goals!! Call TODAY 423.813.7575 #transformationtuesday #starttoday #justcall #tellyourfriends

Baked Halibut 8 oz halibut filets thawed 2 cups fresh green beans 1 cup grape tomatoes or cherry tomatoes 2 teaspoons extra virgin olive oil 1/2 tsp Italian seasoning 1 juice of lemon Sea salt and pepper to taste 1. Preheat the oven to 350 F. Place the fish on a plate and pat dry with paper towels. 2. Slice the tomatoes and prep the green beans then add them to a 13-inch by 9-inch casserole dish in an even layer. Place the halibut on top of the veggies. 3. Drizzle the oil over the veggies and fish then drizzle the lemon juice. Sprinkle with salt and pepper and Italian seasoning. 4. Bake 15-18 minutes until the fish is opaque and flakes easily with a fork and veggies are al dente. Serve immediately Serving Size = 3 ounces of fish with 2 cups of veggies

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It's Transformation Tueday!! Kara encourages YOU to take that FIRST step and that is to simply ....CALL NOW 423.813.7575 and TAKE BACK your life!!

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Turkey Meatballs with Apples and Savory Herbs 1.25 lbs ground turkey 85-94% lean (not too lean) 1 medium green apple peeled and shredded/grated 1 egg 1 Tbsp fresh rosemary finely chopped 1 Tbsp fresh thyme finely chopped 1/2 Tbsp fresh sage leaves finely chopped 1/2 tsp sea salt Black pepper to taste 2 teaspoons coconut oil for frying 1. Preheat your oven to 400 degrees and have a large oven proof skillet ready to cook the meatballs. 2. In a large mixing bowl, combine all the ingredients and mix with your hands to evenly distribute, but don't overwork the meat. 3. Preheat your oven proof skillet over med-high heat and add the oil. Form the turkey mixture into 13-14 meatballs and add to the hot skillet. Allow them to brown on all sides, turning as needed, for 5 minutes. 4. After the meatballs are browned, transfer the skillet to the preheated oven and bake for 8-10 more minutes until juices run clear and they're cooked through. Remove from oven, and serve with your favorite veggies noodles, with more fresh herbs for garnish. Enjoy!

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Everything but the Bagel Salmon 2 tbsp everything but the bagel seasoning OR, create your own: 2 tablespoon sesame seeds (can be a mixture of white and black sesame seeds) 1 tablespoon dried minced garlic flakes 1 tablespoon dried minced onion flakes 1 tablespoon poppy seeds ½ tablespoon flaked salt. 1 pound salmon fillets 1 pound asparagus stalks 1/2 tsp pink himalayan sea salt 1. Preheat the oven to 450F 2. Add parchment paper or silicone liner to a baking sheet. Spray lightly with non-stick spray. 3. Add the salmon filets (skin side down) to the baking sheet and sprinkle the salmon with the everything bagel seasoning. Pat down lightly to make sure it sticks 4. Add the asparagus spears to the baking sheet. Be sure to trim away the tough ends of the asparagus. Sprinkle with salt. 5. Bake in a 450F oven for 12 minutes. 6. Serve salmon hot or cold Serving Size = 3 ounces of salmon and 2 cups of veggies

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Baked Chicken and Veggies 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces 1 1/2 pounds broccoli, cut into bite-sized florets 2 large bell peppers, cut into 1-inch chunks 3 teaspoons olive oil 4 cloves garlic, smashed 1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning 1 teaspoon Himalayan sea salt 1/4 teaspoon freshly ground black pepper 1. Arrange a rack in the middle of the oven and heat to 450°F. Place a rimmed baking sheet in the oven while it is heating. 2. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer. 3. Return to the oven and turn the heat down to 425°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total. Serving Size = 3 ounces of chicken and 2 cups of veggies

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Oven Baked Cajun Chicken 3 teaspoons unsalted butter 1 tablespoon salt-free Cajun seasoning blend 1 teaspoon sea salt 4 boneless, skinless chicken breasts (about 2 pounds total) 1. Arrange a rack in the middle of the oven and heat to 425°F. 2. Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined. 3. Pat the chicken dry with paper towels. Place the chicken in a 9x13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture. 4. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant read thermometer, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes). Serving Size = 3 ounces of chicken

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✨BOOST✨ your immune system, naturally! Echinacea Premium will prevent colds, infections, viruses and bacteria when taken daily, and will SHORTEN an existing condition when taken after exposure. With ALL the things floating around during this cold/flu season, it is more important than ever to support your body's natural immune function. Tablet and liquid form available at the office!

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It's TRANSFORMATION TUESDAY!! Joe wants to encourage YOU to take that FIRST step....CALL TODAY 423.813.7575 to START YOUR road to success as he did!! #weightloss #livinglife #healthieryou #calltoday

Start TODAY and be SPRING ready 🌷🌼🌞☀️ Dr Timothy DeRoos Infinite Health Centers November 29, 2019 at 7:08 AM · If you're interested in a customized weight loss plan, call us today to schedule your FREE, no obligation consultation at 423.813.7575.

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It's TRANSFORMATION TUESDAY!! Melissa wants to encourage YOU to take that FIRST step....CALL TODAY 423.813.7575 to START YOUR road to success as she did!! #weightloss #livinglife #healthieryou #calltoday

The More You KNOW: Andrographis Complex Andrographis Complex contains Andrographis, Echinacea and Holy Basil to support normal immune system function. These herbs have been traditionally used in herbal preparations to: Help maintain healthy immune system function Support healthy respiratory system function Support and maintain normal body temperature already in a normal range Support healthy immune system response during seasonal stresses Encourage adaptive response to everyday stress Promote healthy liver function*

HOLIDAY HOURS POSTED*** Hope you have a blessed Christmas season & Happy New Year *

Shredded Brussels Sprout and Chicken Sauté 1 tbsp extra-virgin olive oil or coconut oil 1 large yellow onion, diced 1 clove garlic, finely chopped 3/4 tsp each ground cumin and coriander Pinch ground cayenne pepper 1 lb Brussels sprouts, trimmed, halved and thinly sliced 1/2 tsp each sea salt and ground black pepper 1/2 cup diced butternut squash, cooked 10 oz chicken breast, cooked and shredded (or chicken thighs) Juice of 1/2 lemon 1. In a large skillet on medium, heat oil. Add onions and garlic and sauté until onions are tender and translucent, about 6 minutes. Add cumin, coriander and cayenne and stir until fragrant, about 1 minute. 2. Add Brussels sprouts, salt and pepper and sauté until just tender, 3 to 4 minutes. 3. Stir in cooked/shredded chicken and cooked butternut squash, toss to combine. Stir in lemon juice. Serving Size = 3 ounces of chicken and 1 cup of veggies

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YOU choose YOUR hard ~

Who's READY for transformation stories?!?! Listen to how just making a phone call changed their lives and YOU could be our next testimony!! Call us TODAY @ 423-813-7575

Grilled Garlic Mushrooms Skewers 2 pounds mushrooms, sliced lengthwise (cremini) 2 teaspoons olive oil 1 tablespoon Bragg’s liquid aminos or coconut aminos 3 cloves garlic, chopped 1/2 teaspoon thyme, chopped 1 tablespoon fresh chopped parsley 1/4 teaspoon salt and pepper, or to taste 1/2 teaspoon red chili pepper flakes, optional 1. To make the grilled mushroom skewers: Marinate the sliced mushrooms in the mixture of the remaining ingredients for 30 minutes. In the meantime, soak wooden skewers in water to prevent burning. 2. Skewer the mushrooms (it’s easier when you twist instead of just pick through the mushroom) and grill until just tender and slightly charred, about 2-3 minutes per side. 3. Transfer the grilled mushroom skewers to a serving platter and sprinkle some chopped parsley and serve immediately. Enjoy! Serving Size = 1 cup

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5-Minute Sautéed Lemon Garlic Spinach 6 cups fresh spinach 2 teaspoons olive oil 2 garlic cloves, minced 1 tablespoon lemon juice 1/4 teaspoon chili flakes Sea salt and fresh cracked black pepper 1. Heat a skillet with a little olive oil. Add the minced garlic and cook until fragrant. 2. Add spinach and season with salt, pepper, red chili pepper flakes (if using), and lemon juice and sauté spinach for 2-3 minutes over medium-low, until wilted. Adjust seasoning if needed. (Optional:sprinkle with nutritional yeast for cheese-like flavor!) 3. Serve the spinach immediately off the pan, or transfer to a serving plate. You can add an extra splash of lemon juice to the spinach before serving. Enjoy! Serving Size = 1 cup

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So 2️⃣0️⃣2️⃣1️⃣ got here and we are in week two and most people realize THIS week that they need help getting that stubborn COVID20, 30, 40 pounds OFF for good!! Well, the phones are ringing off the hook and we are ready to HELP YOU TOO!! Just call Kim @ 423.813.7575 to get your NEW YEAR 🥳 NEW YOU off to a healthier start!! Watch this 💻🖥💻🖥💻🖥 https://youtu.be/ZScARCpufZQ YOUTUBE.COM NEW YEAR, NEW YOU IN 2021

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We wanted to CONGRATULATE Elaine on losing 50lbs and keeping it off She is just one of our "Poster Child" patients for our program, it's a LIFESTYLE change that she commited to and is still living the lifestyle!! Way to go Elaine!! We are SO proud of you! #lifegoals #loseweightnow #loseweightforgood #weightloss #Clevelandtn Check out her story as well as others on out YouTube channel: https://youtu.be/7DpZvDpyWDc

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Easy Turkey Patties 1 lb ground turkey 1 tablespoon chopped scallion 1 teaspoon chopped parsley 1/2 teaspoon salt (or crumbled bouillon cube) 1 teaspoon olive oil 1 teaspoon butter 1/4 teaspoon cayenne pepper 1/2 teaspoon red chili pepper flakes, optional 2 tablespoons fresh garlic, minced 1 teaspoon fresh grated ginger, optional 1. Combine all ingredients for the turkey patties (ground turkey, scallion, parsley, garlic, salt, cayenne, ginger, and chili flakes) in a medium-sized bowl and gently mix until everything is evenly combined. Do not overwork, so you’ll get a better texture. 2. Heat 1 teaspoon oil and 1 teaspoon butter together in a skillet over medium-high heat and divide the turkey mixture into four equal parts. Flatten gently to form the turkey patties, then sear the turkey patties in the skillet for 5-8 minutes per side or until internal temperature reaches 160ºF (71ºC). Make sure to give a good sear to the turkey patties so they’re crispy on the outside and soft on the inside. Remove from the skillet and set aside. Serve and Enjoy! Serving Size = 3 ounces

It's #transformationtuesday and we are celebrating Larry today!! Larry lost 79lbs on our program and age was NOT a factor!! Call the office today to schedule a FREE consultation 423.813.7575

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It's TRANSFORMATION TUESDAY around here and we are SO excited to see this one!! Help us CONGRATULATE this Nana, Sherrie looking and feeling much younger!! Put your hands together and tell her how proud you are of her NEW YOU for 2021!!!

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Mexican Meatballs 2 lbs ground turkey or chicken 1/2 cup green onions chopped 4 large garlic cloves minced 2 tbsp chili powder 1 tsp cumin ground 1 tsp paprika 1 tsp salt Ground black pepper, to taste Guacamole and Pico De Gallo, for serving (optional) 1. Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper. 2. In a large mixing bowl, add turkey, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. Form into 30 golf ball size meatballs. 3. Bake meatballs in 2 batches for 15 minutes or until browned. Serve hot with guacamole and pico de gallo. Or serve as an app. Serving Size = 3 ounces of meatballs

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MEMBERSHIP HAS IT PRIVILEGES: Join Wendi Francis ☎️LIVE TONIGHT ☎️ Monday, February 1st at ⌚️⌚️5:00pm. ***This interactive call plays a significant role on your journey to FAST, EFFECTIVE, and SUSTAINABLE weight loss. Become your own EXPERT on healthy living. DON'T MISS IT!*** This call is an opportunity to learn from nutrition therapy and integrative lifestyle coaching expert, Wendi Francis, MS, RD, CPC. Each Monday Wendi will cover a new topic focusing on the emotional, behavioral, and psychological aspects of eating, nutrition, and activity patterns. MEMBERS: HOP ON THE PHONE TO LEARN SOMETHING NEW, ASK A QUESTION, AND BECOME A PART OF OUR GROWING COMMUNITY WHO ARE ALL UNCOVERING THEIR BEST YOU! Use the number Tanya sent you via email & join Kim on the call!!

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Turkey, Kale and Cauliflower Soup 1 lb. ground turkey 4 shallots, chopped 1 bell pepper, cut into pieces 15 oz can diced tomatoes (no sugar!) 1 cup cubed butternut squash, cooked 5 cups chicken stock 1 ½ cup riced cauliflower, cooked 4 cups kale, ribs removed, leaves coarsely chopped 2 teaspoons coconut oil 1 tbls Italian seasoning Sea salt and freshly ground black pepper 1. Melt the coconut oil in a saucepan placed over a medium-high heat. 2. Add the shallots and bell pepper. Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently. 3. Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes). Add 1 tbls Italian seasoning. 4. Add the chicken stock, diced tomatoes, and season with salt and pepper to taste. Bring the soup to a boil. Stir in the kale, riced cauliflower and butternut squash; reduce the heat to low, and let it simmer, covered, for 15 minutes. Serving Size = 3 ounces of turkey and 2 cups of veggies

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Green Chicken Chili Soup 2 tbsp extra virgin olive oil 1 onion, chopped (about 1 cup) 4 garlic cloves, minced 1-3 cups chicken stock, depending on how you plan to cook it 1 (16 oz) jar salsa verde 1 (4 oz) can Green chilis 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 ½ lbs chicken breast, 2-inch cubed 1 tsp cumin 1 tsp chili powder 1 tsp sea salt 2 tbsp lime juice 1. In a large pot, heat olive oil and sauté the onions for 5 minutes. Add garlic and continue cooking for 1 more minute. 2. Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot. 3. Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through. 4. Stir in lime juice and serve with avocado and cilantro. Serving Size = 3 ounces of chicken

Roasted Zucchini 4 small zucchini ends trimmed, quartered lengthwise 1 teaspoon Italian seasoning 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 1/2 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional) 1. Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet. 2. In a small bowl stir together the Italian seasoning, salt, and pepper. 3. Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the seasoning mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears. 4. Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook for about 2 to 3 minutes. 5. Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature. Serving Size = 1 cup

Chipotle Roasted Almonds 3 cups raw almonds 1/2 tsp chipotle chili powder, 1/4 if you prefer less spice 1/2 tsp smoked paprika 1 teaspoon olive oil 1 tsp Himalayan sea salt, divided 1. Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper 2. In a large bowl, toss the raw almonds with the oil, spices, and half of the salt. Spread out the almonds in a single layer on the parchment lined baking sheet. 3. Roast in the preheated oven for 25-30 minutes, stirring twice throughout to allow the almonds to evenly brown. 4. After removing from oven, sprinkle with the remaining salt (or enough to suit your taste), allow to cool on the baking sheet, then serve! Store leftovers in a covered container in the refrigerator or at room temperature. Enjoy! Serving Size = 6-8 almonds

Thursday Tips: Call today to schedule a FREE consultation and learn more about our Contouring System ☎ 423-813-7575 ☎

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Vegetable Soup 2 tbsp olive oil 1 onion, chopped 4 celery ribs, chopped (about 2 cups) 3 garlic cloves, minced 2 cups diced zucchini 1 cup green beans, cut into 1 inch pieces 1 tsp sea salt 1 tsp thyme 2 tsp chili powder or 1 tsp paprika or smoked paprika 1/4 cup fresh basil or 2 tsp dried 4 cups vegetable or chicken stock 2 cups water 1 28 oz can crushed tomatoes 1 14 oz can tomato sauce, NO sugar added Fresh basil, for garnish, optional 1. Heat the oil in a large soup pot, set over medium-high heat. 2. Sauté onions and celery for 5 minutes until the onions are translucent. 3. Add garlic, zucchini and green beans; sauté for 2 minutes. 4. Stir in remaining ingredients. Bring the soup to a boil. 5. Reduce the heat and simmer covered for 30 minutes until the zucchini and green beans are tender. 6. Serve with extra basil if desired.

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Now this one may make you cry ~ Did you miss 3 Plus You today?? Julie met with our very own Misty Sayne to hear her testimony about the weight loss journey that changed her life and you are going to LOVE this story!! Grab a tissue and make sure to drop a round of applause 👏👏 below in celebrating this success story👏👏 To take that ⌚FIRST step like Misty did, CALL our office ☎423-813-7575 ☎to schedule your FREE no obligation appointment with Dr. deRoos TODAY ~ 📌 https://youtu.be/uNuQyXJc1Bk WRCBTV.COM 3 Plus Your Health- Infinite Health Centers

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It's #transformationtuesday & you gotta check out these WINNERS!! If you are thinking like so many are right now, SPRING is around the corner and bathing suit weather is coming and who wants to feel and look good, be active and able to take out those Funyaks, SUP Boards or ride their bikes for miles?? Our clients are living their BEST life and you can too!! Simply Call 423-813-7575 and ask Kim about our NEW PATIENT OFFER Listen to these WINNERS

My grand babies have been taking supplements since birth and since learning to read, this one gets to pull the bottles and distribute to her sisters! Here’s a 7yr old taking vitamins that most adults need #standardprocess #quality #lifestyle #healthy

Mint Chocolate Smoothie (or Popsicle) Help curb those sweet cravings with this tasty and healthy treat. 1 scoop Pure Vitality Chocolate Shake Mix 1 large handful fresh mint leaves 2 large handfuls fresh spinach 1 cup coconut milk 1/8 medium avocado (optional, but trust me) 3-4 drops peppermint stevia 1. Place all ingredients in blender and blend well. 2. Enjoy as is, or pour into popsicle molds and place in freezer. Popsicles will be ready in about 6 hours. Yields 1 serving of protein, about 1 serving of vegetables, and 2 servings of healthy fat.

It's #transformationtuesday and we couldn't be more proud for our sweet Tammy!! She rocked it and is #SPRING ready. She crushed her goal and still going!! Help us celebrate her #weightloss by dropping the best gif you can find If you want to be a #bigloser and live the LIFE you've always dreamed of, CALL TODAY 423.813.7575 for a FREE consultation to learn how we can help YOU!!! #weightloss #loseweight #springready #drderoos

Berry Avocado Grilled Chicken Salad 1 cup berries of choice sliced, if using strawberries 1/3 cup olive oil 2 1/2 tablespoon balsamic vinegar 1 teaspoon stone ground mustard 1/2 tsp onion powder Sea salt and pepper, to taste Chicken: 1.25 lbs chicken breast 2-3, breasts pounded to even thickness Sea salt and black pepper 1/2 tsp onion powder 1/2 tsp garlic powder Remaining ingredients: 8 oz baby spinach chopped if desired 1 cup strawberries sliced 1 cup blueberries 1 cup raspberries 1 large avocado 1. Prepare the dressing first. Place all ingredients, except for salt and pepper, in a blender and blend until smooth. Taste and add salt and pepper as desired. 2. Season the chicken with the sea salt, black pepper, garlic and onion powder. Preheat your grill to medium and cook chicken covered, 6-7 minutes on each side or until cooked through (no longer pink in the center), set aside. Assemble the Salad: 1. Layer the spinach with the berries, peel and slice your avocado and arrange all around, then top with grilled chicken, and drizzle with dressing before serving. Enjoy! Serving Size = 2 cups of salad, 3 ounces of chicken and 2 teaspoons of dressing and 1/8 avocado

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Garlic Herb Butter Steak in Oven 1 large and thick rib-eye steak (3lb, we used a tomahawk rib-eye steak for this recipe) 2 onions, halved horizontally 4 garlic cloves smashed, with peel on 2 teaspoon fresh cracked black pepper, divided 1 1/2 teaspoon sea salt, divided 1/3 cup Bragg’s liquid aminos 1/2 cup melted butter (or olive oil) 1 tablespoon hot sauce of your choice 1 tablespoon minced garlic 1 tablespoon Italian flat leaf parsley, chopped 1 tablespoon curly parsley, chopped 1/2 teaspoon red chili pepper flakes, optional 1. To make the Garlic Herb Butter Steak in Oven: Take the steak out of the refrigerator at least 1 – 2 hours before cooking to bring it to room temperature. Pat dry all over with paper towels. 2. Preheat your oven to broil mode to 500ºF. Season the steak generously on both sides with salt and pepper. 3. Put the smashed garlic and onion slices in the baking pan and arrange the steak on top. The onions will serve as a roasting rack. Broil the steak for 5 – 7 minutes on the top rack, depending on thickness, then return on the other side and broil for 5 minutes more. 4. Lower the oven temperature to 400ºF and finish broiling the steak for 10 – 12 minutes. Use an instant-read thermometer to measure the steak’s internal temperature―125ºF for medium-rare, 135ºF for medium. 5. Remove steak from the oven, tent with foil, and allow the meat to rest for 10 minutes. In the meantime, mix together Bragg’s liquid aminos, melted butter (or olive oil), hot sauce, garlic, parsley, 1 teaspoon pepper, 1 teaspoon salt, and red chili pepper flakes. 6. Slice the meat using a sharp knife beginning by removing the bone, then drizzle 2 teaspoons of the herbs sauce on top of 3 ounces of steak before serving. Serve the Garlic Herb Butter Steak immediately. Enjoy! Serving Size = 3 ounces

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Dr. deRoos is giving you $25 off your first delivery of Daily Harvest. 🥦🥑🥝🍏 Well, will you look at that - There are some "plan approved" meals so check your email (members) for those approved meals. Simply enter referral code 📌RE-23HTL7B📌 at checkout to redeem. Simply go to: http://bit.ly/3r9GmTv 💻🖥💻🖥and order TODAY‼️‼️ This offer ends March 18th ~ SO hurry and try your FIRST box and let us know what you think ~

It’s ALLERGY season folks and it’s time to treat yourself with a Healthier way to fight the allergens Allerplex is in stock! Get this in your system before you claw your eyeballs 👀 out Call Tanya or Kim to secure your bottle, this product always sells out this time of year 423.813.7575 Monday - Thursday 8-5 340 Sunset Dr Cleveland TN

Flank Steak with Fresh Greens 1/2 lb flank steak 2 cups mixed greens 1 sweet bell pepper, chopped 8 cherry tomatoes, halved 2 green onions, thinly sliced Himalayan sea salt and freshly ground black pepper Ingredients for the dressing: 3 tablespoons fresh lime juice 2 tablespoons shallots, minced 1 tablespoon extra virgin olive oil 1 tablespoon water 1 clove garlic, minced ½ teaspoon chili powder ¼ teaspoon ground cumin Himalayan sea salt and freshly ground black pepper 1. Prepare the dressing by mixing all the ingredients together in a bowl. 2. Season the steak to taste with sea salt and freshly ground black pepper. 3. Heat a skillet and cook the steak for 3 to 4 minutes per side for a medium-rare cook. 4. Slice the steak thinly. Divide the greens between two bowls. Top with the steak and remaining vegetables. Drizzle with the dressing and serve. Serving Size = 3 ounces of steak with 2 cups of greens and 2 teaspoons of dressing

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Thursday Tips: Call today to schedule a FREE consultation and learn more about our Body Contouring System ☎ 423-813-7575 ☎

It's #transformationtuesday We are SO thrilled for Sherrie and how well she has done on our program!! She's made a LIFESTYLE choice that has given her more years of HEALTH!! If Sherrie can do it, YOU can too!! Get started TODAY by calling 423-813-7575 and asking for Kim to schedule your FREE CONSULTATION appointment www.drdeRoos.com

Salmon Chopped Vegetable Salad 6 to 8 oz. salmon, cooked and flaked 1 cucumber, chopped 2 cups grape tomatoes, chopped 1 red onion, chopped 2 celery stalks, sliced 1 green onion, sliced 1/3 cup olive oil 2 tablespoons apple cider vinegar 2 tablespoons fresh parsley, minced 1 tablespoon freshly squeezed lemon juice Himalayan sea salt and freshly ground black pepper 1. In a bowl combine the olive oil, vinegar, lemon juice, parsley, and season to taste. 2. In a salad bowl combine the cucumber, grape tomatoes, red and green onions, celery, and flaked salmon. 3. Pour the dressing over the salad and gently toss everything. Serve topped with additional fresh parsley. Serving Size = 3 ounces of salmon, 2 teaspoons of dressing with 2 cups of vegetables

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Thursday Tips: Call today to schedule a FREE consultation and learn more about our Body Contouring System ☎ 423-813-7575 ☎

Slow Cooker Chicken Soup 4 cups chicken, cooked and chopped 1 small cauliflower head, chopped 1 cup tomato, diced 1 onion diced 4 celery stalks, diced 3 to 4 cups fresh kale, chopped 2 garlic cloves, minced 4 to 5 cups chicken stock Himalayan sea salt and freshly ground black pepper 1. Place all the ingredients in a slow cooker – except the kale. 2. Season generously to taste, cover and cook 4 to 6 hours on low. 3. Add the kale to the soup and cook on high another 25 to 30 minutes, or until kale has softened. Adjust the seasoning and serve. Serving Size = 3 ounces of chicken and 1 cup of vegetables

We LOVE seeing Julie w/ 3 Plus You and this story is one YOU DO NOT want to miss!! Meet Misty ~ https://youtu.be/uNuQyXJc1Bk YOUTUBE.COM Dr. deRoos meets with Julie @ 3Plus You to share another success Weight Loss story!

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Crock-pot Salsa Verde Chicken 1 tbsp olive oil 2 medium-sized chicken breasts, diced into 1 inch pieces 1 medium-sized yellow onion, diced 3 cloves garlic minced 2 tsp chili powder 1 tsp cumin 1/2 tsp salt 1 1/2 cups chicken broth, NO sugar added 2 cups salsa verde 1 cup zucchini or other vegetable of choice 1 cup cauliflower rice 2 green peppers, diced 1 avocado, sliced 1 jalapeno pepper, sliced 1/2 cup cilantro, chopped 1. Add olive oil, chicken, spices, broth, salsa,and zucchini to slow cooker. 2. Cook on high for 6 hours or low for 8 hours. 3. Stir in cauli-rice and diced green peppers and let cook another 10-15 minutes. 4. Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy! Serving Size = 1 cup of veggies, 3 ounces of chicken and 1/8 avocado

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