Carrot & Walnut Dip

As you may already know, most conventional dips and spreads out on the market are packed with things like GMO canola oil, sodium, sugar and preservatives.

With the long weekend upon us and the inevitable appetizers that will cross the table, I wanted to share this carrot & walnut pate recipe I discovered in Ann Boroch’s The Candida Cure Cookbook to compliment your crackers or veggies. The walnut content will also help you maintain sanity during your family gatherings with its high vitamin E, omega 3, vitamin, mineral and antioxidant content 😉

The more whole foods you can get onto your family’s table, the less you’ll be eating packaged options that (let’s be honest) aren’t doing you any favors.Continue reading

11 Reasons to Hire a Holistic Nutritionist

Nutrition advice is everywhere: talk shows, newspaper headlines, news feeds, personal trainers, friends, and even family members. But how do you know what information is accurate? It can be pretty overwhelming as what seemed healthy one week may be considered unhealthy the next. This is one of the many reasons you should hire a nutritionist – to help you sort out the fact from the fiction.

Nutrition and lifestyle changes have an incredible impact on your overall well being when you make small modifications over time (not all at once). I’ve seen people heal their digestive problems, overcome emotional eating, and reduce their dependence on over-the-counter medication for things like heartburn or chronic migraines. I’ve seen people become energized and vibrant simply by making small and steady changes to their diet and lifestyle.Continue reading

Soft & Delicious “Juice Pulp” Brownies

Something really wonderful happened in my kitchen today. If you follow me on Instagram, you know that I recently bought a juicer. I’ve been trying to make one juice per day, as it gives my digestive system a break, and provides me with so many nutrients from veggies I realistically would not eat on a daily basis. But what about all the pulp?Continue reading

Artichoke, Leek & Black Olive Baked Frittata

I got this frittata recipe from Julie Daniluk and love it. It’s not my typical go-to ingredients or seasonings so it’s a great way to add diversity to my menu. It’s also the first time I made a frittata 🙂 Loaded with nutrient-dense ingredients, this frittata makes for a well-rounded meal for breakfast, lunch, or supper.

Leeks contain the stress-reducing bioflavonoid quercetin, olives contain healthy fats and antioxidants, while oregano is a potent antimicrobial and the artichokes help to gently sustain liver function.Continue reading

Delicious quinoa patties (for burgers or salads)

I want to share with you a slightly modified version of a quinoa patty recipe I found back in 2012 from the famous Food Babe. It was initially intended as burger patties but I LOVE LOVE LOVE adding them to my salads (an idea I got from Bridgehead and my obsession for their salads with tiny patties to break up), it adds density and allows your salad to truly feel like a meal.Continue reading