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Is “eat healthier,” “lose weight,” or “exercise more” on your New Year’s Resolution list this year? We know it’s hard to keep those resolutions, especially if you’re not prepared with a plan. At Neuropathy Treatment Clinic of Oklahoma, our medical staff is prepared with a plan that will help you keep and achieve your goals for this year.

One of the many things we encourage anyone with Neuropathy to do is eat healthier.

When it comes to living symptom free from Neuropathy, nutrition should not just be a New Year’s resolution, it has to be an everyday decision. Keeping a diet that is rich in fruits, vegetables, whole grains and lean protein, will not only help keep you on track for “eating healthier” this year, but can also help prevent pain from symptoms related to Neuropathy.

We hear from many of our patients that “eating healthy” is hard, because they don’t know how to cook healthy meals.

When cooking meals for breakfast, lunch, or dinner, you want to make sure that your plate has a variety of colors, textures, and flavors. Adding fruits and veggies are also a great way to ensure that you have all the necessary vitamins, minerals, and fiber for your daily intake. Salads are always a quick way to add that color to your plate, but you can also add a mixture of fruits, veggies, crumbled bacon, boiled eggs, and a little bit of a low-carb salad dressing to make it a full side entrée.

Below are two simple recipes that only take 20 minutes from preparation to table.

Healthy Stuffed Chicken Breast:

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 1 chicken breast
  • 1 oz. low-fat mozzarella
  • 1 artichoke heart (from can)
  • 1 tsp. sundried tomato
  • 5 large basil leaves
  • 1 clove garlic
  • ¼ tsp. curry powder
  • ¼ tsp. paprika
  • Pinch of Pepper
  • Toothpicks


  1. Preheat Oven to 365 F (185 C).
  2. Cut the chic ken breast almost halfway through horizontally with a sharp knife (from side to side)
  3. Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine and stuff it into the cut chicken breast
  4. Use a few toothpicks to close the chicken breast around the stuffing.
  5. Place the chicken breast on a baking sheet or aluminum foil, and season it with pepper, curry powder, and paprika.
  6. Bake for around 20 minutes (depending on the size of your chicken breast)
  7. Remember to remove the toothpicks before serving.For nutrition value visit

Side Salad:

Total Time: 8 minutes


  • 2 cups Kale (chopped)
  • 1 cup Purple Cabbage, sliced
  • 2 Carrots (chopped)
  • 1 Red onion (sliced thin)
  • 1 cucumber (sliced thin)
  • 1 tomato (diced)
  • ¼ cup crumbled mozzarella or feta (optional)
  • 2 TBS. low- carb salad dressing (vinaigrettes, keto ranch dressing, etc.)


  1. Place the chopped kale in a large serving bowl.
  2. Slice the purple cabbage, red onion and cucumber and add to kale mixture.
  3. Dice the carrots and tomatoes and add to mixture.
  4. Sprinkle with crumbled mozzarella or feta
  5. Top with Salad dressing.