Welcome to the Year of the Ox – 2021 
The steady Ox will help us cultivate stability, routine, and balance. The grounded, gentle nature of the Ox allows for cultivating positive changes with ease. The Ox reminds us to be balanced – work hard, play hard. Olson Acupuncture Group is here, ready to help ease you into a renewed sense of wellness and life!
Meet Margie Schmid, certified Holistic Nutritionist.
Margie is here to assist with the many different aspects of wellness and nutrition that Olson Acupuncture Group offers. We are thrilled to have her on staff. Traditional Chinese Medicine is about balance. When the body is out of balance symptoms such as congestion, pain, and other ailments arise. To regain balance and heal, often times, a dietary change is needed. Margie is available to help coach and assist with the dietary changes that are prescribed – making it much easier for our patients to regain health and wellness.
In addition to dietary coaching, Margie leads classes and courses relating to common dietary issues and sensitivities. If you are curious about going dairy free or reducing your sugar consumption – Margie is here to show you the easy tricks and tips in maintaining good, healthy eating habits. Make an appointment for Nutrition Coaching with Margie soon, she’ll help you “renew” your body towards health and wellness.
BOOK NOW for a complimentary nutrition coaching session with certified holistic nutrition coach Margie Schmid.
A recipe to Try:
Ginger Bok Choy Soup with Noodles – Written by Erin Alderson, from Naturally Ella
- 1 tablespoon olive oil
- 1/2 bunch scallions
- 2 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 head bok choy
- 4 ounces ramen noodles see note
- Salt if desired
- Sesame Seeds for topping
- Red Pepper Flakes for topping
- In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
- Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
- Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
- Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes
