Custom Tailored Nutrition & WellnessNavigation
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
3/4 cup extra virgin olive oil 1/3 cup balsamic vinegar (or to taste) 2 tsps high quality brown mustard 1 large garlic clove, crushed 1/2 tsp dried oregano 1/8 tsp pure salt a few grinds of black pepper Whisk together all ingredients (or combine in jar with tight-fitting lid...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
4 oz organic, crumbled blue cheese 6 TBSP plain yogurt (or buttermilk) 6 TBSP high-quality sour cream 1/4 cup high-quality mayo 4 tsps apple cider vinegar 1/2 tsp natural sugar of choice (or 1 drop liquid stevia) 1/4 tsp garlic powder 1/4 tsp pure salt freshly ground black...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
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
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 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
Years ago, I was very stand-of-ish with leeks, as I didn’t quite understand them. What I failed to realize back then is that they’re pretty much just big, fat scallions, and thinking of them this way made them a lot less intimidating. They have a mild, sweet, onion flavor...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
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
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
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
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
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
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
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
Yet another version of oatmeal we like for variation, moreso in the warmer months…. 1/2 cup rolled oats 1/2 cup milk of choice 1/2 TBSP chia seeds (optional) 1/8 tsp cinnamon 1/2 TBSP ground flax seeds berries extra milk for serving Before bed, mix together oats, milk,...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.