Custom Tailored Nutrition & WellnessNavigation
1 lamb shoulder roast, square-cut or rolled; or 1/2 leg of lamb roast, or 2 lbs lamb stew meat pure salt and freshly ground black pepper to taste 3 TBSP coconut oil 2 medium onions, thinly sliced 2 tsp turmeric 3 medium boiling potatoes, peeled and roughly chopped 2 large...Read More
1/2 cup buckwheat groats 2 TBSP tamari/soy sauce 2 TBSP lemon juice 1/4 tsp garlic powder 1/4 tsp ginger powder 1/8 tsp cayenne pepper Soak buckwheat groats for about 6 hours. Drain & rinse in a fine mesh strainer. Combine soy sauce, lemon juice & spices in a small...Read More
2 TBSP coconut oil, butter, or ghee 4 garlic cloves, crushed or minced crushed red pepper flakes to taste (1/2 tsp – more or less) freshly ground black pepper to taste pure salt to taste 1 bunch swiss chard, stems removed & roughly chopped Warm oil or butter in large...Read More
3/4 cup plain, whole milk yogurt 1 TBSP honey (or to taste) 1 banana, sliced sprinkle of cinnamon Mix together yogurt and honey. Top with sliced banana and cinnamon. ______________________________________________________________________________________ SIDE NOTES: ~ Some...Read More
2 large eggs, beaten 1 apple, grated, OR one ripe (speckled) banana, mashed 1/2 tsp cinnamon 2 TBSP (more or less) walnuts or pecans, chopped (or handful of blueberries) butter, ghee, or coconut oil for frying Mix everything together and fry pancakes a few minutes on each...Read More
1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a...Read More
This is such an easy to make, killer dessert. I think my first word to Nancy Grove on Monday (our CSA farmer) was YAY. Harvest time has begun! I received our first batch of fresh, crisp vegetables. Rhubarb is only around for a short time in June, so get it while you can! While...Read More
1/4 cup butter or coconut oil, melted 1/3 cup cocoa (or cacao) powder 3 eggs 1/3 cup natural sugar 1/4 tsp pure salt 1/4 tsp pure vanilla extract 1/4 cup coconut flour, sifted Preheat oven to 350. Melt butter in a small saucepan. Stir in cocoa powder and remove from heat. In a...Read More
1 TBSP butter, ghee, or coconut oil 1 medium onion, diced 1 clove garlic, minced 1 cup millet 2 cups cauliflower, chopped a few pinches of pure salt 3 cups water freshly ground black pepper to taste fresh parsley for garnish (optional) Rinse millet in a fine, mesh...Read More
2 TBSP coconut oil 1 pound grass-fed ground beef 2 cloves garlic, minced or crushed 1 large onion, chopped 1 red bell pepper, chopped (about 3/4 cup) 2 TBSP chili powder 1 tsp dried oregano 1 tsp ground cumin 1 tsp hot sauce or 1/4 tsp chipotle pepper powder (optional) 1...Read More
6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) – (optional) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie...Read More
1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp...Read More
2 halibut fillets, about 6 to 8 ounces each 4 TBSP butter 2 large garlic cloves, crushed or finely minced 2 TBSP lemon juice 1/2 teaspoon dried leaf basil 1 tsp dried parsley (or 1/2 TBSP fresh) pure salt and freshly ground pepper lemon slices (optional) fresh parsley leaves...Read More
3 TBSP coconut oil, butter, or ghee 1 1/2 cups chopped red onions (approx 1 large) 2 carrots, roughly chopped 3 cloves garlic minced (about 1 TBSP) 4 pounds tomatoes, coarsely chopped 1 & 1/2 tsps natural sugar or 3 drops liquid stevia 1/4 cup packed, chopped, fresh basil...Read More
2 TBSP sesame seeds, toasted 1 pound spaghetti or linguine For the Sauce: 2 TBSP toasted sesame oil 1/4 cup tamari/soy sauce 2 TBSP water 2 TBSP mirin a pinch of cayenne 8 drops liquid stevia (optional) For the Asparagus: 1 TBSP coconut oil 2 garlic cloves minced 1/4 tsp ground...Read More
3 TBSP (more or less) coconut oil, butter, or ghee 3 pounds peeled, cubed, yellow potatoes 6 cloves garlic, left whole, or cut into large chunks 2 TBSP fresh rosemary, chopped 2 cups greens of choice, washed, stemmed, & chopped pure salt & freshly ground black pepper to...Read More
2 tablespoons coconut oil, ghee, or butter 1 medium onion, chopped 3 garlic cloves, minced or crushed 3 medium carrots, roughly diced 3 celery stalks, halved lengthwise and roughly diced 4 fresh thyme sprigs (or about 2 tsps dried) 1 bay leaf 2 quarts (8 cups) chicken broth 8...Read More
DRESSING: 3 TBSP tamari/soy sauce 2 TBSP coconut oil 2 TBSP red wine vinegar 1 TBSP natural sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 1 large garlic clove, minced...Read More
My purpose is to educate and empower you with the knowledge you need to make informed decisions about the food you eat, the environment you live in, and the many natural wellness therapies presently available.
My approach is very individualized, completely confidential, and wholeheartedly sincere. I balance my passion for what I do with a gentle flexibility and respect for individual needs and limitations.
I consider myself a student for life, as there is no end to the study of human health. I’m grateful to have this opportunity to share, and eager to make a difference in the lives of those around me.
Food is the foundation of our health. We are constantly rebuilding ourselves with it. Food becomes what we are.
As every one of your trillions of cells break down and rebuild themselves — which they constantly do — what would you prefer they be made of? What do you want to become?
These are not necessarily thoughts that come to mind every time the lunch whistle blows, but failing to ponder these questions at all has led the American public to an unnecessary health crisis.
My wellness program is centered around education, and addressing the root cause of what we are all trying to avoid – physical degeneration. There are a lot of names and subcategories of illness out there, but ultimately, problems always stem from repeated exposure to indigestible foods, and other stressors – both physical and emotional – that weaken cells, slow metabolism, increase stress hormones, and accelerate aging.
The purpose of my program is to help you learn the truth about how to maintain or regain health – and the fact of the matter is – this truth will vary from person to person.