Body Chat Podcast · Dr. Stephen Nedd: Chiropractic Physician | Educator | Sharing Over 25 Years of Knowledge on Alternative Health Solutions & Ron Nedd - Author, Innovator, Podcast Host & Realtor®

Episode 306: I Scream for Dr. Nedd’s New Recipes (with Many Flavors of Ice Cream)

·45 min·3 clips

Chicken shawarma uses lemon, olive oil, coriander, cumin, cardamom, smoked paprika, and cayenne.

Ron opens by grounding the episode in its body-first angle. He frames the podcast as a place to talk about the body through outside-the-box alternative solutions, and he makes it clear that neither brother is handing out health advice. Steve shows up with several new recipes. The conversation starts with four different ice cream flavors, and the tone stays loose and conversational while still circling back to food as something tied to the body. Then they move to a pork steak dish. Steve describes it as a cut similar to flank or skirt steak, served with Italian salsa verde, and he notes that it skips tomatoes, which matters because Andrea is allergic to them. He likes it over a salad. The oil question comes up next, and he says the recipe suggests canola oil but that he would swap in olive oil, avocado oil, or coconut oil instead because he does not see canola as healthy, especially if it is GMO. Grilling gets a nod. Broiling works too, but the char from a grill is the version he prefers. A patient gets some credit. Steve says the patient raved about the dish, and that lines up with his own view that it is a winner. The last recipe is his copycat Chipotle burrito bowl. He says it takes about forty-five minutes and serves three to four people, which makes it sound like the kind of dinner that can actually happen on a weeknight if the shopping is done. Protein choices are the main flex. Ground beef, chicken thighs, steak, or tofu all get a turn, and he runs through seasoning options like someone helping a listener build the bowl from whatever is already in the kitchen. The mood stays practical. Even while the hosts are joking around, the episode keeps steering back to substitutions, serving ideas, and the body-centered frame that defines the show. They close by pointing to coconut oil. Next time, Ron says they will dig into coconut and an article by the Midwestern doctor on the subject, then invite listeners back for another body chat.

As heard by us

Practical recipes, with a steady side-eye toward conventional food advice.

Body Chat Podcast moves through body-centered talk and a handful of recipes, from ice cream flavors to a pork steak with Italian salsa verde and a copycat Chipotle burrito bowl.

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Why you'd press play

A recipe-led body chat with ice cream, tomato-free salsa verde, and a copycat Chipotle burrito bowl.

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