Custom Tailored Nutrition & WellnessNavigation
2 & 1/2 cups whole grain flour (I use spelt) 1 cup plain (unflavored) yogurt 6 TBSP butter (or ghee, or coconut oil), melted 1 TBSP maple sugar or sweetener of preference (optional) 1 & 1/2 tsp baking powder 1/2 tsp sea salt (plus extra for sprinkling over the top) 2...Read More
3 TBSP coconut oil (or oil of preference) 2 large sweet potatoes, peeled & cut into small dice (about 3 cups) 1 onion, chopped (between 1 and 1.5 cups) 1 garlic clove, minced 1 jalapeno pepper, minced (with seeds) (less if you like it milder) 4 eggs pure salt to...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
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
VERSION 1: 2 cups fresh orange juice, cold 2 cups fresh orange juice, near boiling 3 TBSP non-hydrolyzed gelatin Begin heating 2 cups of the juice. Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes. Slowly add hot juice to cold...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
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 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
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
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
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
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
3 & 1/2 lbs potatoes (red or white) 1/4 cup melted butter, ghee, or coconut oil 1 tsp pure salt 3/4 tsp garlic powder 1/2 – 1 tsp chipotle powder (or regular chili powder) freshly ground black pepper to taste Preheat oven to 425. Wash potatoes well and chop into bite...Read More
Food For Life Sprouted Corn Tortillas, defrosted oil of choice (I like coconut oil for this, but olive oil works too) sea salt Preheat oven to 375. Cut round tortillas into desired chip size & shape. Place cut tortillas in large bowl, and toss with oil to coat (I use 2...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
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
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.