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NAKOA PERFORMANCE

Our mission is to provide the highest quality rehabilitative services in order to improve your quality of life.

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Recipes

By now you’ve probably heard of the Keto Diet, a low carb diet that helps the body produce ketones in the liver to be used as energy. Ultimately, if this diet is properly maintained it should bring your body into a state of ketosis — where the body’s cells use fat for its energy source instead of sugars. Try out a few of these beginner Keto recipes and see if you notice the difference not just in your energy levels, but in your physical and mental health as well. Sautéed

It may not get very cold in San Diego in the winter, but if you are feeling chilly, this posole recipe is perfect to enjoy a bowl of cozied up on the couch. Not only does it taste amazing, you'll see just how easy it is to prepare! Posole Recipe Ingredients: 2 tablespoons olive oil 1 large onion (chopped) 3 cloves garlic (chopped) 1 can roasted diced tomatoes 2 tomatoes (chopped) 4 bone in chicken thighs 2 medium cans of white hominy 4 cups chicken

We may not get the typical Fall experience in sunny Southern California, but that doesn't mean we can't take advantage of seasonal vegetables! This fall season, try experimenting with these recipes that include different types of squash. Not only is this vegetable incredibly diverse and tasty, it also offers a healthy dose of Vitamin C, iron and potassium! Fiesta Stuffed Acorn Squash Ingredients: 1 acorn squash 1 cup cooked quinoa (or rice) 1 can black beans (drained and rinsed) 1 medium yellow onion 2 cloves of garlic chopped 1⁄2 teaspoon cumin 1⁄2 teaspoon

You or the kids might be headed back to school, or maybe your schedule is about to get really busy, but that's still no excuse to start slacking on your diet! Here are four easy (and healthy!) recipes to make when you're short on time or when you need something to munch on while you're on the go. 3 Ingredient Pancakes Ingredients: 1 ripe banana 1 egg 1 handful oats Directions: Mash banana in a bowl until smooth consistency. Add in the egg and oats and mix together. Put coconut oil in a

Sweet Green Detox Smoothie ½ frozen banana ¼ cucumber 1 cup spinach 4 pieces of pineapple-cubed 1 cup spinach 2 tablespoons lemon juice 1 tablespoon fresh ginger 8 ounces coconut water Instructions: Place all ingredients in a blender and enjoy! Strawberry Pineapple Smoothie  ½ banana ½ cup strawberries ½ cup fresh pineapple 8 ounces almond milk 3 ice cubes Instructions: Place all ingredients in a blender and enjoy!   Peachy Green Coconut Smoothie 2 fresh or ½ cup frozen peaches 1 cup spinach 8 ounces coconut milk 3 ice cubes Instructions: Place all ingredients in a blender and enjoy!     Almond Butter Protein Smoothie ½ frozen banana 2 tablespoons almond butter 1 tablespoon hemp or flax seeds 1 scoop

Summer is finally here and it’s time to hit the beach, lay by pool, and BBQ with family and friends! When on the go (especially if you have little ones) it can be quite a challenge to fit in a healthy snack. Try out my 3 favorite recipes that I like to pack and eat with almond crackers and/or my favorite vegetables. I am HUGE fan of dips while on the go! You can make these ahead of time and store in your fridge up to 5 days. I eat

The perfect recipe for the next Taco Tuesday! Salmon: 2 teaspoons lime juice 1⁄2 teaspoon ground cumin 4 ounce wild caught salmon Olive oil 2 big lettuce leaves Slaw: 1 tablespoon plain nonfat greek yogurt 1⁄2 teaspoon red wine vinegar 1 tablespoon chopped fresh cilantro 1⁄2 cup shredded red cabbage Avocado Crema: 1⁄2 cup mashed avocado 2 tablespoons plain nonfat Greek yogurt 1 teaspoon lime juice Pinch of cayenne for heat Instructions: Massage the lime juice and cumin into the salmon so that the fish is evenly coated. Cover with plastic wrap and refrigerate for 10-15 minutes. While waiting for the salmon, combine the yogurt, red wine

Try out this perfect summer salad recipe from Chef Ryan Leiberman and let us know what you think! Raspberries Vinaigrette Salad Ingredients: 1 package mixed greens mix 1-2 ounces goat cheese ¼ cup walnuts 1 pomegranate 1 package raspberries ¼ cup canola oil ½ rice vinegar Salt and pepper to taste For the vinaigrette: Place raspberries and rice vinegar in a blender and blend at medium speed until well combined. Slowly start to add the canola oil and mix until well combined. Note: Double up the ingredients and store some in the fridge. This will stay good up to four days! For the salad:

Happy almost-Summer! Memorial Day is around the corner and this glorious 3-day weekend marks the beginning of summer on our calendar at NAKOA. That means more outdoor gatherings with friends and family and an abundance of delicious food and drink. We all love a good barbecue: good vibes, good friends, and of course, good eats. But we’ve all been there: you’ve been working hard to eat healthy and stay fit but the tables laden with tasty treats are hard to resist. Stay on track with your fitness & nutrition by committing to

Whether it's in place of a meal or used as a protein-rich snack, this green smoothie recipe is aimed at keeping you healthy and satisfied. Ingredients ½ a banana chopped 1 cup frozen greens (spinach and/or kale) ¼ cup pineapple 8 oz almond milk 1 scoop veggie protein powder Instructions Add 8 oz of almond milk into blender followed by your greens, banana, and pineapple. Blend until smooth and well combined. Then add your protein powder and blend for another 3-5 seconds. Let us know how you enjoy your green smoothie on @NAKOAlife and

Need a quick blast of protein as a snack or after a workout? We've got you covered. Check out this easy recipe for protein-packed balls with all the goodness of peanut (or almond) butter. Ingredients 1/2 cup peanut or almond butter 1 cups gluten free oats 2/3 cup coconut flakes 1/3 cup honey 1 tablespoon hemp seeds 1 tsp vanilla extract 1/2 cup ground flaxseed Instructions Mix all ingredients together in a medium size bowl (your hands are the best tool for this) once well-combined grab handfuls and form into small/medium sized balls

Looking for a good breakfast recipe for your busy schedule? We've got a simple recipe for delicious breakfast muffins that are packed with protein and easy to make during your meal prep! Ingredients 12 eggs 12 pieces of cooked bacon 8 asparagus spears (raw, chopped into pieces) cooking spray salt and pepper to taste Instructions Pre­heat the oven to 400°F. Grease 12 cups of a regular muf­fin pan. Lay a strip of bacon in each muffin cup, pushing down. It will overhang outside. Crack an egg in every cup. Dis­trib­ute the aspara­gus