Functional Neurology
of Middlesex County
Gregory Symko, D.C., D.A.B.C.N.
747 Main Street Suite 205
Concord, MA 01742
978.369.7070
Directions & Office Hours

Breakfast Lunch & Dinner from Beth’s Gluten free kitchen

Breakfast:

Symko’s Favorite Granola

Heat oven to 300 degrees

Mix together:

3 cups of gluten free oats (not instant)

1/2 cup each of chopped walnuts, almonds and pecans

1/2 cup of unsweetened coconut

1/2 cup of golden ground flax seeds

1/4 teaspoon of salt

1/4 teaspoon of cinnamon

1/3 cup maple syrup

Stir well.

Spread out on a cookie sheet lined with parchment paper and bake for 15 minutes.  Put back in bowl and stir again; then bake again for another 15 minutes.  Let cool in the bowl to get crispy. 

Add raisins or whatever else you enjoy.

Store this in a large glass jar vs. plastic.
Lunch:
Asian Chicken and Cabbage Salad
1 red jalapeno or Fresno chile with some seeds, chopped
1/3 cup vegetable oil
1/4 cup fresh lime juice (fresh makes a big difference)
2 Tbsp gluten free reduced-sodium soy sauce
2 tsp. light brown sugar
1 tsp fish sauce (such as nam pla or nuoc nam)
1 tsp grated peeled ginger
Kosher salt
1/2 small head of red cabbage thinly sliced (about 5 cups)
2 medium carrots shredded
6 scallions, whites and pale green parts only, thinly sliced
3 cups shredded rotisserie chicken
1 cup baby spinach, thinly sliced
1/3 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
1/2 tsp. toasted sesame seeds
Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce and ginger in a large bowl; season with salt.  Add cabbage, carrots, scallions, chicken, spinach and carrots; toss to coat.  Top with peanuts and sesame seeds.
Dinner:
Baked Steak
8 oz. mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
1 lemon very thinly sliced
1 small red onion, thinly sliced
2 Tbsp olive oil
Kosher salt and pepper
One 2lb. 2 inch thick sirloin steak
2 cloves garlic, finely chopped
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
Baked potatoes
Heat oven to 400 degrees.  In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1/4 tsp each salt and pepper. 

Season the steak with 1/2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.

In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

Spoon the ketchup mixture over the top of the steak and roast 30-35 minutes for medium-rare (when a meat thermometer registers 125 degrees).  Transfer the meat to a cutting board and let rest at least 5 minutes before slicing.  Serve the steak with the vegetables and baked potatoes.