Custom Tailored Nutrition & WellnessNavigation
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
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
2 acorn squash, halved & seeded 3 cups peeled, cubed apples (about 3 apples) 1/2 cup chopped walnuts (optional) 2 TBSP natural sugar 2 TBSP raisins 2 TBSP butter, coconut oil or ghee, melted 1/2 tsp ground cinnamon Preheat oven to 350. Place squash cut side down, in a...Read More
eggplant, peeled & cut into rounds extra virgin olive oil pure salt & freshly ground pepper to taste TOMATO SALAD<—–(click to view simple reciepe) bread of choice fresh basil (optional) feta cheese or fresh mozzarella (optional) Pre-heat broiler. Lay...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
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
butter, ghee, or coconut oil 2 large garlic cloves, minced string beans, ends trimmed pure salt & pepper to taste Blanch the string beans in salted, boiling water for 1 to 2 mins. Run under cold water & drain. Saute garlic in butter or oil for about 2 mins Toss in...Read More
1 egg 2 cups shredded sweet potatoes (about 1 medium sweet potato) 1/2 tsp cinnamon 1/4 tsp pure salt coconut oil for frying extra cinnamon for sprinkling In a medium bowl, beat the egg. Add sweet potato, cinnamon, salt & stir until combined. Add oil to a large skillet...Read More
4 large beets, peeled & cut into chunks 2 TBSP melted butter, ghee, or coconut oil 1/2 tsp pure salt freshly ground black pepper balsamic vinegar (optional) Preheat oven to 400. Wash beets, cut them into chunks & place in large bowl. Add oil & toss to combine. Add...Read More
1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese...Read More
2 TBSP lemon juice 1 TBSP extra virgin olive oil 2 TBSP chopped fresh mint leaves 1 TBSP minced fresh chives pure salt to taste 1 lb carrots (about 4 large), peeled & shredded 1/4 cup raisins (or a 1 oz box) In a salad bowl, whisk together the lemon juice, oil, mint,...Read More
4 cups arugula leaves (stems removed) 3 TBSP butter, ghee, or extra virgin olive oil 2 medium garlic cloves, crushed or minced 3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped pure salt freshly ground black pepper 1 pound whole grain pasta Boil water for...Read More
2 bananas (preferably speckled), sliced and frozen 3/4 cup plain, whole milk yogurt 3/4 cup high quality, black coffee Optional Add-ins: 1/4 tsp cinnamon 1/2 tsp high quality cocoa (or cacao) powder Slice the bananas and place them in a single layer on a small tray lined with...Read More
one 4 – 5 lb roast (chuck, rump, or round roast) 1 TBSP pure salt 2 tsps freshly ground black pepper 3 TBSP coconut oil 1/2 cup water 2 cups tomato sauce, fresh or packaged 1 onion, coarsely chopped 2 cloves garlic, minced 2 TBSP natural, brown sugar (optional) 1/2 tsp...Read More
butter, ghee, or extra virgin olive oil garlic (6 – 8 cloves), chopped crushed red pepper (optional) 11 oz spinach (more or less) 2 cans cannellini beans 32 oz vegetable broth pure salt & pepper 1 pound medium whole grain shells Cook pasta. Saute garlic in olive oil...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
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.