Amber Wellness Group

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Amber Wellness Group Amber Wellness Group is a Naturopathic Physicians Clinic: Providing Comprehensive Women's Helath Ca

Through our visits, we will educate you about all facets of your health. We believe it is important for you to understand your disease process so that you understand the steps and strategies to gain the health you desire, lifelong. Whether you have cancer, allergies, pelvic pain, infertility, anxiety, insomnia, chronic fatigue or digestive concerns, you will receive my undivided attention during your appointment so that together we can work towards reaching your optimal health state. Over the years we have enjoyed providing primary care for the whole family. We confidently treat both acute and chronic conditions from fatigue, insomnia, anxiety and depression to autoimmune diseases, allergies, chemical sensitivities, thyroid disorders and fibromyalgia. We are continuing primary care support for patients and we further specializing in women’s health, fertility and cancer support.

Salted Maple Pecan Pie Energy BitesIngredients1 cup (112 grams) raw pecans1 cup (160 grams) pitted soft large Medjool da...
10/23/2026

Salted Maple Pecan Pie Energy Bites

Ingredients
1 cup (112 grams) raw pecans
1 cup (160 grams) pitted soft large Medjool dates (about 10 to 12 large dates)
2 to 3 tablespoons pure maple syrup
½ cup (48 grams) rolled oats (gluten-free if desired)
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Flaky sea salt (for sprinkling on top)

Instructions
In the bowl of a food processor, add all the ingredients except the flakey sea salt for finishing. Pulse until ingredients are well combined and sticky. You may need to scrape down the sides a few times with a spatula, then process again. The mixture may seem crumbly at first, but see if you can squeeze a little bit between your fingers and if it sticks, you should be able to form it into balls.

Use your hands to roll 1 tablespoon balls of dough. Sprinkle each energy bite with a little flaky sea salt. Place in a reusable silcone ziptop bag and store in the fridge for 1 week, or in the freezer for up to 3 months. They’re actually delicious straight out of the freezer!

(Recipe from ambitiouskitchen.com)

Neural Therapy: Support for Pain & LymphaticsOne of the newest additions to our treatment options at Amber Wellness Grou...
10/20/2026

Neural Therapy: Support for Pain & Lymphatics

One of the newest additions to our treatment options at Amber Wellness Group, are neural therapy injections. If you haven’t already read our introductory article about this therapy, we encourage you to check it out to learn more. While neural therapy can be a helpful tool for supporting a variety of conditions, in this article we’ll focus on two key areas: pain relief and supporting healthy lymphatic flow.

There are many reasons we may experience pain. When an injury occurs, it’s common for some degree of pain to be present as the body heals. Read more about neural therapy for pain support & lymphatic health on our website, amberwellnessgroup.com.

Sheet Pan Sweet Potato FajitasIngredients:-2 tablespoons extra-virgin olive oil-1 teaspoon chili powder-1 teaspoon garli...
10/16/2026

Sheet Pan Sweet Potato Fajitas

Ingredients:
-2 tablespoons extra-virgin olive oil
-1 teaspoon chili powder
-1 teaspoon garlic powder
-½ teaspoon ground cumin
-2 medium (10-ounce) sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch-thick sticks
-1 medium red onion, thinly sliced
-1 large poblano pepper, seeded and cut into 1/4-inch-thick strips
-1 medium red bell pepper, seeded and cut into 1/4-inch-thick strips
-½ teaspoon salt
-8 (5 inch) corn tortillas, warmed
-1 medium avocado, cut into 1/2-inch cubes
-½ cup thinly sliced radishes
-½ cup packed cilantro leaves
-6 tablespoons crumbled queso fresco
-1 medium lime, cut into wedges

Directions:

Step 1-
Place a large rimmed baking sheet on middle oven rack; preheat to 475°F. Combine oil, chili powder, garlic powder and cumin in a large bowl and whisk to mix. Add sweet potatoes and toss to fully coat. Carefully spread the sweet potatoes in an even layer on the hot baking sheet, reserving any remaining oil and spices in the bowl. Bake until the sweet potatoes begin to brown on the bottom and are just fork-tender but not soft, about 8 minutes.

Step 2-
Meanwhile, add onion, poblano and bell pepper to the bowl with the reserved oil and spices; toss to coat. Move the sweet potatoes to one half of the baking sheet and add the onion mixture in an even layer to the other half. Bake until the sweet potatoes are tender and the peppers and onions are just tender, about 10 minutes. Switch oven to broil on high; broil until the peppers and sweet potatoes begin to char, 3 to 5 minutes. Season with salt. Divide the vegetable mixture among tortillas; top evenly with avocado, radishes, cilantro and queso fresco. Serve with lime wedges.

(Recipe from EatingWell.com)

Lymphatics: What Are They & How Can You Support ThemThe lymphatic system is an important part of the body’s immune and c...
10/13/2026

Lymphatics: What Are They & How Can You Support Them

The lymphatic system is an important part of the body’s immune and circulatory systems. You may have heard of having a “swollen lymph node” before without fully understanding what that means. Lymph nodes are small glands located throughout the body that help filter lymphatic fluid and play an important role in the immune system. When your body is responding to an infection or inflammation, nearby lymph nodes may become swollen or tender as immune cells become more active in that area. For example, when you have a sore throat, you may notice swollen or tender lymph nodes in your neck. These lymph nodes are part of the body’s immune response, helping immune cells recognize and respond to pathogens in the surrounding tissues.

Lymphatic fluid, or lymph, is another important part of this system.

As the air begins to cool, the leaves begin to change, and the days slowly grow shorter, we find ourselves welcoming the...
10/09/2026

As the air begins to cool, the leaves begin to change, and the days slowly grow shorter, we find ourselves welcoming the gentle transition into autumn. This season invites us to notice the rhythms of nature and, perhaps, to reflect on our own rhythms as well.

Maybe your family visits the Fruit Loop in Hood River, spends a crisp afternoon at a pumpkin patch, or gathers around the table for a warm meal. Perhaps it’s something as simple as sipping tea on the porch on a cool autumn morning. Whatever traditions help you welcome the season, we invite you to pause and cherish these moments; the familiar rituals, the changing landscape, and the gift of moving into another season of life.

Change can be both beautiful and challenging. As we move away from the longer, more energetic days of summer, it’s natural to feel a sense of longing or even a little sadness. Rather than rushing through that transition, we invite you to honor it. Autumn offers its own kind of abundance: the coziness of home, the warmth of gathering with loved ones, the beauty of slowing down, and the opportunity to turn inward and nourish ourselves.

As we welcome the changing season, may we give ourselves permission to slow down, listen inward, and embrace the natural rhythm of change.

Albondigas SoupIngredientsFor the Albondigas-2 pounds 96% ground beef-1 egg-3 Tablespoons uncooked white rice-¾ teaspoon...
10/02/2026

Albondigas Soup

Ingredients

For the Albondigas
-2 pounds 96% ground beef
-1 egg
-3 Tablespoons uncooked white rice
-¾ teaspoon ground pepper
-1 teaspoon oregano
-1 ½ teaspoon kosher salt

For the Soup
-2 Tablespoons olive oil - divided
-⅓ cup white rice
-2 stalks celery - chopped
-1 small onion - chopped (about 1 cup)
-4 large carrots - peeled & chopped
-1 garlic clove - peeled
-12 cups hot water
-8 oz. can tomato sauce
-2 beef bullion cubes
-½ teaspoon ground pepper
-1 teaspoon kosher salt
-1 teaspoon oregano

-½ cup cilantro - chopped
-3 cups fresh green beans - cut in halves
-2 small white potatoes - peeled and sliced
-2 medium zucchinis - sliced

Instructions
1 To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
2 The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
3 Add the rice and sauté until light brown, making sure to keep stirring so that it doesn’t burn. Remove from the pot and set aside.
4 Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
5 Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
6 Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.
7 At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.
8 The albondigas are all done when it’s soft to cut in half with a fork or spoon.
Serve hot, drizzle with lime juice and hot sauce.

Understanding Oxidative Stress & IV Therapy Every day, our bodies are exposed to stressors such as inflammation, environ...
09/30/2026

Understanding Oxidative Stress & IV Therapy

Every day, our bodies are exposed to stressors such as inflammation, environmental toxins, illness, physical exertion, and metabolic demands that can increase oxidative stress. When oxidative stress exceeds the body's antioxidant defenses, it can contribute to cellular stress and affect energy, recovery, immune function, and overall well-being.

Wellness IV therapy provides hydration and targeted nutrients to support antioxidant defenses, cellular function, energy, immune health, and recovery. It may be especially beneficial for individuals experiencing fatigue, increased stress, dehydration, demanding physical activity, travel or jet lag, periods of increased immune demand, or those looking for additional nutritional and healthy-aging support.

A comprehensive evaluation helps us understand your health history, symptoms, nutritional needs, and overall health to determine whether IV therapy is appropriate for you and which nutrients may provide the most support.

IngredientsUS Customary – Metric1 Tbsp olive, coconut, or avocado oil (if avoiding oil, sub water)1 medium-large white o...
09/25/2026

Ingredients
US Customary – Metric
1 Tbsp olive, coconut, or avocado oil (if avoiding oil, sub water)
1 medium-large white or yellow onion, finely diced (1 onion yields ~2 cups or 300 g)
2 cloves garlic, minced
1 ½ – 2 Tbsp minced fresh ginger (adjust depending on how much you love ginger)
1 tsp ground cumin
1 tsp ground coriander
1/2-3/4 tsp ground cayenne (start with the lesser amount)
1/4 tsp ground allspice (optional but recommended)
1 (15-oz.) can crushed or diced tomatoes
1 (15-oz.) can pumpkin purée (or sub ~1 ½ cups homemade in place of 1 can)
1 (14-oz.) can light or full-fat coconut milk (full-fat for a richer soup // or sub cashew cream)
1 cup water (or sub vegetable broth)
1 tsp sea salt (plus more to taste // start with 3/4 tsp if using vegetable broth)
3/4 tsp ground black pepper

FOR SERVING optional
Freshly chopped cilantro
Chopped roasted cashews (or toasted raw cashews*)
Vegan naan (or gluten-free naan)

Instructions
Heat oil in a large pot over medium heat. Once hot, add the onion and cook, stirring occasionally, until softened — about 5 minutes. Add the garlic, ginger, cumin, coriander, cayenne, and allspice (optional), and cook, stirring frequently, until fragrant, 1-2 minutes.
Add the tomatoes, pumpkin, coconut milk, broth (or water), salt, and pepper and stir well to combine. Bring to a simmer, cover, reduce heat to low, and simmer for ~20 minutes to develop the flavors. Taste and adjust as needed, adding more salt for overall flavor, allspice for warmth, or cayenne for heat (we added the full amount, but how much you add will depend on personal preference and the spiciness of your cayenne). Keep in mind the flavor will intensify the longer you cook it and after storing overnight.
At this point, you can either enjoy it a little chunky, purée with an immersion blender for a mostly smooth texture, or transfer to a heat-safe blender and blend until fully smooth and creamy. All three options are delicious, but if using diced tomatoes (rather than crushed), we recommend blending for a more cohesive/balanced tomato flavor!
Divide between serving bowls and garnish with fresh cilantro and toasted cashews (both optional). It’s delicious served with naan or grilled cheese sandwiches.
Leftover soup keeps well stored in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).
Notes

Back to School Wellness:For many of us in the Pacific Northwest, we're in the Back-to-school season. This doesn’t have t...
09/16/2026

Back to School Wellness:

For many of us in the Pacific Northwest, we're in the Back-to-school season. This doesn’t have to mean back-to-stress! As routines shift, focus on a few simple foundations that can make a big difference: consistent sleep, nourishing meals, hydration, movement, and time to unwind.

Prepare ahead when you can—pack lunches, plan easy snacks, establish bedtime routines, and give your kids time to adjust. Supporting these basics can help promote energy, focus, mood, and immune resilience throughout the school year.

Remember, consistency—not perfection—is the goal. Small habits add up and can help your family transition into fall feeling healthier, calmer, and more prepared.

Rainy Day Potato SoupBy MaggieIngredients3 TBSP Grass-fed Butter1 Medium Yellow Onion6 Medium Yukon Gold Potatoes1 Carto...
09/11/2026

Rainy Day Potato Soup
By Maggie

Ingredients
3 TBSP Grass-fed Butter
1 Medium Yellow Onion
6 Medium Yukon Gold Potatoes
1 Carton Chicken Broth or Broth of Choice
Fresh Thyme
Garlic Powder
Onion Powder
Smoked Paprika
Salt
Black Pepper
Optional
White W**e
Cooked Bacon
Green Onion or Chives
Sour cream

Instructions
Begin by dicing one medium yellow onion.
In a large pot, melt 3 TBSP of butter, then add the onion and sauté on low-medium heat until translucent (about 5-8 minutes). While this is cooking, chop your potatoes into roughly ½” cubes (don’t sweat the perfection).
When the onions are beginning to brown and the butter is lightening in colour, add your potatoes and stir to coat in butter. Add 2-3 stems of fresh thyme, 2 tsp. Smoked paprika, 1 TBSP. Garlic powder, 1 TBSP Onion powder, salt, and fresh cracked black pepper to taste. Optionally, you can add a splash of white w**e at this step (I like to use sulfite free) and simmer for 2 minutes.
Cover potatoes with chicken broth (or broth of your choice) and bring to a boil on high heat. Cover potatoes and turn heat to low, cooking approx. 20 minutes or until soft.
When the potatoes have softened, remove the stems of thyme, add ½ cup half and half or heavy cream (or nondairy alternative) and blend about ¾ of the soup, leaving some potato chunks for texture if that’s your jam. I like to use an immersion blender but you can use a stand blender as well.
At this point you can add 1 cup of your favourite shredded cheese (I use a blend of Monterey Jack and grass-fed cheddar), stir to melt, and adjust the seasonings to your taste. You can top this soup with chives or green onions, chopped bacon, and even a little sour cream.

Address

1944 NE 45th Avenue
Portland, OR
97213

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+19713190045

Website

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