http://www.drkatlopez.com/blog daily 0.75 2025-12-26 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/1466279408135-9IUBZV0G3DYYW7HUE09O/Fotolia_84654635_Subscription_Monthly_M.jpg Blog http://www.drkatlopez.com/blog/2025/12/26/peppers-winter-wisdom monthly 0.5 2025-12-26 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/671d2896-8774-41a4-9cfb-3aa87c9a8dcd/original_14c937df-94b5-45da-9024-a023d397d044_PXL_20250914_235744791.MP%7E2.jpg Blog - Pepper’s Winter Wisdom - Make it stand out Whatever it is, the way you tell your story online can make all the difference. http://www.drkatlopez.com/blog/2025/12/26/savory-high-protein-breakfast-bake monthly 0.5 2025-12-26 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/0898590b-a85e-460e-9a59-ba4efb89927f/AdobeStock_166817012.jpeg Blog - Savory High-Protein Breakfast Bake - Make it stand out Whatever it is, the way you tell your story online can make all the difference. http://www.drkatlopez.com/blog/2025/6/5/why-am-i-so-tired-on-ozempicnbspwegovy-nbspmounjaronbsp-zepbound-fixing-fatigue-crashes-and-nausea-on-glp-1s monthly 0.5 2025-06-05 http://www.drkatlopez.com/blog/2024/9/24/7-day-high-protein-anti-inflammatory-meal-plan monthly 0.5 2024-09-25 http://www.drkatlopez.com/blog/2024/9/24/why-eat-a-high-protein-diet monthly 0.5 2024-09-24 http://www.drkatlopez.com/blog/2024/9/24/understanding-disordered-eating-and-its-healthy-antidote monthly 0.5 2024-09-24 http://www.drkatlopez.com/blog/2024/6/14/properly-prepared-quinoa monthly 0.5 2024-06-15 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/bd0d69bf-9241-49a4-82ff-c84fb630f459/AdobeStock_105176417.jpeg Blog - Properly Prepared QUINOA Quinoa is an ancient grain from the highlands of Peru and Bolivia that’s high in protein, low in carbohydrates, and full of beneficial nutrients. Most quinoa is prepared improperly without soaking the grains first and without cooking for long enough. Sprouting inactivates the phytic acid and other anti-nutrients. Toxic, bitter saponins and natural pesticides coat the grains and should be thoroughly rinsed off. 1 cup quinoa makes 2 cups of cooked grain; multiply recipe as desired. Instructions: Soak 1 cup quinoa in a glass container for 24-48 hours. Little white tails should be sprouting from most of the grains. 
 Rinse grains well. 
 Add grains to pot with 1 c water or broth and 1 T grass-fed butter or coconut oil. Consider adding slices of ginger and green onion for flavor. Simmer on low for approximately 15 minutes or until all water is absorbed (bottom of pot is dry). 
 Salt individual portions with “Real Salt” brand or Himalayan pink salt, and add 1-2 tsp organic cold-pressed coconut oil or grass-fed butter. Enjoy this delicious wholesome treat!
 Dr. Katherine Lopez Sankey, MD http://www.drkatlopez.com/blog/2024/6/14/the-best-real-mayonnaise-homemade-ranch-dressing-recipe monthly 0.5 2024-06-14 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/8e1c6eaf-4e2b-4fcb-b748-cade0db04e4a/Screen+Shot+2024-06-14+at+4.50.33+PM.png Blog - THE BEST REAL MAYONNAISE + HOMEMADE RANCH Dressing Recipe - Makes: about 1 cup INGREDIENTS For the mayonnaise: 1 cup avocado oil, olive oil, or a mixture
 2 egg yolks
 1 Tbsp dijon mustard
 Juice of ½ a lemon
 ½ tsp salt
 For the ranch dressing: 1 cup mayonnaise (see above or substitute your favorite recipe)
 1 tsp apple cider vinegar, or more to thin to desired consistency
 ½ tsp garlic powder
 1 Tbsp fresh dill or 1 tsp dried dill
 salt and pepper, to taste.
 INSTRUCTIONS For the Mayonnaise: 1. Place all ingredients in a narrow container or jar. I use the mixing cup my immersion blender came with, but a half-pint jar works well, too.
 2. Place the head of the immersion blender at the bottom of the jar and turn the blender on. The bottom of the jar should quickly emulsify (you'll see it turn white and thick). Slowly move the immersion blender upward toward the top of the jar as the mixture emulsifies. p.s. In case you don’t have an immersion blender, you can use the traditional whisk and pour method. 
 3. If any oil slips back down the jar, simply move the head of the blender down to mix it in, then continue lifting the blender upward toward the surface until all the oil is incorporated and the mixture is thick. This process takes only 1-2 minutes, at most.
 4. This mayonnaise will keep covered in the refrigerator up to 1 week. It's great for chicken or egg salad, on a sandwich, or in creamy salad dressings.
 For the ranch dressing: 1. For every 1 cup of mayonnaise (the recipe above will yield the right amount), add cider vinegar to thin to desired consistency, onion and garlic powders, and dill. Stir to mix well. Taste and add salt and pepper as desired.
 2. Ranch dressing will keep 1 week covered in the refrigerator.
 http://www.drkatlopez.com/blog/2024/6/14/paleo-treats monthly 0.5 2024-06-14 https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/1718407930051-F073FE7URA0PQ19EXTSE/Paleo-Pumpkin-Pie.jpeg Blog - Paleo Treats Ingredients 1 box (15 ounce) boxed pumpkin puree (or 1½ cup roasted pumpkin) 3 large eggs ½ cup coconut milk ½ cup maple syrup or honey 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg ⅛ teaspoon sea salt Paleo Pie Crust, unbaked Instructions In a food processor, combine pumpkin puree and eggs Pulse in coconut milk, honey or syrup, cinnamon, nutmeg, and salt Pour filling into Paleo Pie Crust. Bake at 350° for 45 minutes. Allow to cool then refrigerate for 2 hours to set up Paleo Pie Crust Ingredients 2 cups blanched almond flour ¼ teaspoon sea salt 2 tablespoons coconut oil 1 large egg Instructions Place flour and salt in food processor and pulse briefly Add coconut oil and egg and pulse until mixture forms a ball Press dough into a 9-inch pie dish Bake at 350° for 8-12 minutes https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/0863c0be-5725-4e3b-a53b-b37683293e64/ZDPY6RFOEEI6JCJL4SXYMHBDGE.jpeg Blog - Paleo Treats Ingredients: 1/2 cup raw hazelnuts 1/3 cup large flake dried coconut 1/2 cup coconut butter 1/2 cup cacao powder 1/4 cup pure maple syrup 1 tsp sea salt Directions: Preheat oven to 300F. Line a 9" square pan or a small baking sheet with two pieces of parchment paper. Roast nuts: roast hazelnuts on a baking sheet in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning - coconut burns fast! Roughly chop the hazelnuts. Make chocolate: In a medium saucepan, melt the coconut butter over low heat. Remove from heat and stir in the cocoa (or cacao) powder, maple syrup, and salt until smooth (or use a food processor). Stir in half of the almonds and coconut. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid. Once frozen, break apart into bark. Store in the freezer until ready to eat. https://images.squarespace-cdn.com/content/v1/572e7ad94c2f85ddda8d0286/cb195b13-63db-4567-b533-d46f6a3ce32c/meyer-lemon-vegan-cheesecake-1024x660.jpeg Blog - Paleo Treats Ingredients 6 medjool dates, pitted and at room temp 1/2 cup raw pecans 1/8 t salt 1 1/2 cups raw cashews, soaked overnight juice of 2 meyer lemons zest of 2 meyer lemons 1 vanilla bean, split and scraped 1/3 cup liquid coconut oil 1/3 cup agave Instructions Crust: In a food processor combine the dates, pecans, and salt. Blend until uniform and the pecans look like a very coarse meal. Press the pecan/date mixture into a springform pan (greased with coconut oil) using your fingers to achieve a relatively even thickness. Set aside. Filling: Strain the cashews of their soaking liquid and rinse them well. Place them in a blender with the remaining ingredients. Blend on high until the mixture is very smooth. This took me about two minutes of blending and I had to stop and scrape the sides a few times. Pour the filling mixture onto the crust and smooth the surface. Cover with foil and place in the freezer until solid. 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