Sunday, December 18, 2011

Coconut Oil Fudge + Health Coach Ornament!

Greetings! And happy holidays! :)

Today I wanted to share a delicious recipe for a healthier version of a classic holiday treat!

Coconut Oil Fudge!

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

(Makes: 16 servings)

1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract 
1/2 cup cocoa powder

1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the nature of the coconut oil, the fudge must be kept cool.

*Yesterday I received the most adorable xmas ornament from one of my amazing health coaching clients! It really made me stop and reflect on how much I love my job.

made. my. day.

Have an exciting and wonderful week!

Massaged Kale Salad!

Greetings health and wellness lovers!

Can you believe it's almost 2012?! I can't...

Anyways, this weekend I made a (festive?) delicious recipe from the Integrative Nutrition Healthy Holiday Guide!

Massaged Kale Salad

I made the salad to bring to a family gathering...

Honestly, I was a little hesitant to bring it, because kale is (unfortunately) not a commonly-enjoyed leafy vegetable by people outside of the foodie/nutrition/wellness circles.

But I decided to bring it anyways... and it seemed to be a hit! A family member even wanted the recipe! In addition to the Integrative Nutrition Holiday eBook, the recipe is also featured on Lemons and Loafers.

The only change I made to the recipe was substituting raisins + pomegranate seeds for the dried cranberries (because I didn't have any).

Have you ever had massaged kale salad?

Tuesday, December 13, 2011

Special holiday treat + Integrative Nutrition book download!

Greetings health and wellness lovers!

And happy Friday! I am so excited to share my new favorite holiday treat with you today!

When a craving for something sweet, creamy, bread-y, and chocolate-y strikes... this treat is sure to make you happy!

Pumpkin Chocolate Chip Gingerbread Cake Bars!

But they aren't just any pumpkin chocolate chip gingerbread cake bars... they have a modern nutritional twist! Instead of using whole wheat flour, they are made with almond flour!

We all know almonds are amazing for you... but what can you tell people when they ask you "why would someone want to use almond flour?" Here's why...

Health Benefits
Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Eating nuts regularly can help your cholesterol, and a meta-analysis study published in the May 2009 issue of the "Journal of the American Dietetic Association" verified previous claims that almond consumption results in lowered total cholesterol. When you have lower total cholesterol, you may reduce your risk of heart disease or stroke.

Beneficial Nutrients
Almond flour contains 160 calories in 1/4 cup, and 320 calories in 1/2 cup. In contrast, whole-wheat flour has 204 calories in 1/2 cup. Almond flour is high in fat, with 1/4 cup containing 14 g of total fat, 1 g of saturated fat and no trans fat. The fat in almond flour comes mainly from monounsaturated and polyunsaturated fats. You get about 35 percent of your vitamin E requirement for the day, 20 percent of your magnesium needs and 6 percent of your daily requirement for both iron and calcium. Your body uses vitamin E for the health of your red blood cells, and magnesium for your muscle function, bone strength and energy needs. Almond flour also gives you 6 g of protein and 3 g of fiber per 1/4 cup, which is about 12 percent of your fiber requirements, if you aim for consuming 25 g a day.

Source: Livestrong

These cake bars can be enjoyed by everyone, because they are free of dairy and gluten! Here's the recipe!

Pumpkin Chocolate Chip Gingerbread Cake Bars

1 cup pumpkin puree
1 cup agave nectar
4 eggs
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup chocolate chips

1. In a food processor, combine pumpkin, agave, and eggs and pulse until mixture is consistent and smooth.
2. Combine pumpkin mixture with almond flour, salt, baking soda, and spices in a mixing bowl. Mix on high until batter is mixed well.
3. Pour batter into a greased 10"x15" casserole dish. Sprinkle chocolate chips over the top.
4. Bake at 350 for 30-35 minutes.
5. Cut into cake bars of desired size. Serve and enjoy! You can also freeze them to enjoy later!

They are heavenly over banana soft serve!

Have an amazing day! xoxoxo

Monday, December 12, 2011

Excellent News about Dark Chocolate!

Greetings foodies and nutrition lovers!

I just came across an article that made my day! And I know you will be excited about it as well! :)

"Dark Chocolate Definitely Eases Emotional Stress"

by Melissa Breyer, originally posted at

'OK, honestly? It doesn’t take a scientist to tell me that chocolate makes me feel better. But they’re saying it anyway–new evidence that dark chocolate helps ease emotional stress was just published in “Metabolic Effects of Dark Chocolate Consumption on Energy, Gut Microbiota, and Stress-Related Metabolism in Free-Living Subjects.” I don’t know how my gut microbiota feel about it, but it’s doing wonders for my mood.
The study found that eating about an ounce and a half of dark chocolate a day for two weeks reduced levels of stress hormones in the bodies of people feeling highly stressed.The daily dose also partially corrected other stress-related biochemical imbalances. And that’s not all…Sunil Kochhar and colleagues note growing scientific evidence that antioxidants and other beneficial substances in dark chocolate may reduce risk factors for heart disease and other physical conditions. Although studies in the past have suggested that chocolate may ease emotional stress, there was little evidence until now from research in humans on exactly how chocolate might have those stress-busting effects.
In the study, scientists identified reductions in stress hormones and other stress-related biochemical changes in volunteers who rated themselves as highly stressed and ate dark chocolate for two weeks. “The study provides strong evidence that a daily consumption of 40 grams [1.4 ounces] during a period of 2 weeks is sufficient to modify the metabolism of healthy human volunteers,” the scientists say. Sign me up…'
Photo Credit

Yipee! I've always known dark chocolate does wonders for stress! ;)

Have we connected via the new Facebook page?

Friday, December 9, 2011

Spicy Black Bean Soup

Well hello there! :)

And happy Friday!!

Today, I am so excited to share a new recipe that I made last night! It was originally published in Bon Appetite by Katherine Burk (2002). Lately, I've been craving warm and spicy foods, which is very unusual... most likely from the chilly winter weather.

This soup did the trick! It will satisfy your cravings for warm and spicy, and... even better, it may even be enjoyed by 'standard-American-diet eating' significant others! (My boyfriend loved it!!) As I know many of you can relate... it's difficult challenging cooking for people on completely opposite ends of the 'nutrition spectrum'. This recipe is definitely a make-again!

I made slight changes to the original recipe, to reduce the sodium/BPA content from the canned beans, and doubled up on the jalepeno pepper to add an extra metabolism-boosting kick! Below is the original recipe, with my modifications in italics, which made the recipe vegan + gluten free.

Spicy Black Bean Soup


2 tablespoons olive oil
1 1/2 cups chopped red onion
1 4-ounce can diced mild green chilies
2 garlic cloves, chopped (I used large cloves.)
1 tablespoon chopped jalapeño chili with seeds (I used 2 tablespoons.)
1 tablespoon ground cumin
2 15-ounce cans black beans, undrained (I rinsed them.)
2 cups canned low-salt chicken broth (vegetable broth to make vegan)
8 tablespoons chopped fresh cilantro
Sour cream (didn't use)
Tortilla chips (didn't use)

Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth (rinsed). Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

What are your tips and/or recipes for cooking for people when one may not be into 'healthy?' I know I am not the only one who has a fast-food loving significant other. ;)

Interesting Articles + More!
7 Foods You Should Never Eat
This Week's Must-Haves: Coconut Milk Nog
Why is There Soy in My Hain Celestial Tea?
Hungary Destroys all of Monsanto Corn Fields
Recipe: Chocolate Peanut Butter Fudge <-- heavenly!
Recipe: Peppermint Hot Chocolate <--love this!

P.S. Have we connected via the new Facebook page?

Thursday, December 1, 2011

Healthy Holiday Guide + Grocery Shopping Tips

Greetings health and wellness lovers! And happy December!

Today I have a special download for you! It is Integrative Nutrition's complimentary Healthy Holiday Guide*when you sign up to get it, you will also receive health tips and more from Integrative Nutrition!

Also, I am excited to feature an article by guest blogger Melissa, a writer for Blog Content Guild, with great tips for making grocery shopping a little easier!

"A Few Tips to Make Grocery Shopping a Little Easier"

By Melissa

Grocery shopping can be a daunting task. There’s just no getting around it either, if you want to eat healthy, you have to cook a lot of your own meals. Here are a few tried and true methods to help streamline the process a little. Make grocery shopping more manageable and less of a chore with these 3 easy tricks.

1. Meal Plan
Before you head out to shop, sit down for a second and think about what your household will need to eat for the next few days. Personally, my partner and I meal-plan for the whole week and do one big shopping trip on Sunday, and a small one on Wednesday evening to replenish produce. It is a huge time saver to plan meals that save well as leftovers too. Roasted veggies, pasta dishes, soups and the like are great things to make large batches of, so you don’t have to cook every night of the week. 

2. Organize the List
Once you’ve picked out your meals for the week, check the kitchen to see what else needs restocking. Write your list based on the layout of the grocery store where you intend to shop. Most stores start with produce, so begin your list there. Grocery stores are chaos, especially if you go at busy times, not having to turn a bulky cart around and back track saves time and frustration. Also, keep in mind that fresh foods are generally on the outer ring of the store while the isles tend to shelve canned, preserved and pre-packaged foods.

3. Eat Beforehand!
Seriously, you may have the be the model of self control, but go to the grocery store hungry and you will walk out with any number of impulse buys. Eat something, anything, before you go. Markets are poised and ready for your blood sugar crash with cute displays of junk food arranged at the end of every isle, and in that state nobody is above temptation. 

Armed with an organized grocery list and a full stomach your pantry and refrigerator shelves will easily be lined with nutritious choices!

Melissa is a writer for the Blog Content Guild and a foodie who focuses on creating healthy grocery lists, meal planning, and recipes.   

I hope you have an amazing day!     

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

Thursday, November 24, 2011

Peppermint Dessert Freeze


Today I wanted to share with you a favorite new treat! It is perfect for this most wonderful time of year! And, it can be enjoyed by everyone! It's dairy-free, soy-free, and gluten-free.

Peppermint Dessert Freeze
(makes about 4 small servings)

1. 2 frozen bananas (in halves)
2. 1.5 cups almond milk
3. 1 cup ice
4. 1/2 teaspoon peppermint extract (natural)
5. 4 tablespoons chocolate chips + more for garnish, optional

Blend frozen bananas, almond milk, ice, until smooth. Add 4 tablespoons of chocolate chips (I used dairy-free). Blend on low, just enough to break the chips into smaller pieces. Serve in adorable glasses.. and garnish with additional chocolate chips if desired.

Disclaimer: I am not saying that chocolate chips are healthy. I live by the 90/10 % diet. 90% percent of the time I eat amazingly healthy. 10% of the time I eat chocolate... well maybe only 2%. ;) Learning about the importance of not depriving yourself in my studies this year at Integrative Nutrition this past year has inspired me to start enjoying (organic, dairy-free) chocolate more!

I hope you are enjoying the beginning of the holiday season!

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

Saturday, November 19, 2011

Decadent Chocolate Pudding

Well, hello there! I hope you had an excellent weekend!

Today, I am excited to post this Decadent Chocolate Pudding! It was recently featured in the Integrative Nutrition blog. If you want a dessert recipe that can be enjoyed by everyone, give it a try!

Decadent Chocolate Pudding

  • 1/4 cup almond butter
  • 1/4 cup medjool dates, pitted
  • 1/8 cup water
  • 1/4 cup cocoa powder
  • small pinch sea salt
  • 1 medium banana
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla

Directions: Combine ingredients in a food processor and process until smooth.

It is completely natural and made from excellent-for-you ingredients! It's also gluten-free, dairy-free, and has 0 grams of refined sugar.

I hope you have an amazing week!

Friday, November 11, 2011

Avoid the Flu this Winter

Greetings! I came across this article today with some excellent tips for staying healthy this winter, and I wanted to share it with you!

By Frank Lipman, MD on November 11, 2011 

"Flu season is headed our way and in a few weeks many will suffer, but you don’t have to be one of them if you start boosting immunity now. Here are 10 simple ways to prep your body so it’s strong enough to repel viral invaders all winter long:

1) Do your D’s. Adequate levels of Vitamin D are essential for our immune systems to function the way it is designed to. Unfortunately, there are no significant dietary sources of Vitamin D – most of our intake comes from exposure to sunlight. To optimize your vitamin D levels, you’ll need to take a Vitamin D3 supplement daily. This is the most important step you can take to prevent the flu!! To find out how much vitamin D you’ll need, get your 25 hydroxy Vitamin D level checked by your doctor. If that’s not an option, you can self-test your level with ZRT labs. For optimal health, you’ll want your level to be between 50 and 70ng/ml. It may require several months of taking 5,000 to 10,000 IU of Vit D3 daily (especially during winter) under a doctor’s supervision to achieve this – but it will be well worth the effort. Monitor your 25 hydroxy vitamin D status every 3 months until you are in the desired 50 and 70ng/ml range, then cut back to a maintenance dose of at least 2,000 IU a day.

2) Do take a probiotic daily. A strong immune system relies heavily on having a healthy, well-functioning gut – and probiotics help keep your gut engine humming. A recent study confirmed that probiotics could help fight off colds. Look for a probiotic with 10-20 billion organisms and take one every day.

3) Do stock up on antiviral herbal supplements. Immunity –boosting antiviral herbs contain thousands of medicinal compounds that attack viruses with a full spectrum of synergistic substances – and without creating resistant viral strains. Four great antivirals are andrographis, olive leaf extract, grapefruit seed extract and elderberry extract. Use one or several in combination as a prophylactic measure, particularly if you spend time in high-traffic areas such as airports, offices, theaters, etc.

4) Don’t eat crap. In other words, avoid sugar and processed foods. Sugar is a poison which, among other things, dramatically decreases immune function – so lay off the stuff. And processed foods? Virtually all of the nutrients get processed right out of them so they do nothing to strengthen immunity. Talk about empty calories!

5) Do get your greens. Colorful salads and dark greens are loaded with flu-fighting phytonutrients, so pile your plate high.

6) Do garlic. Not only does garlic repel vampires, it also has anti-viral properties and is a known immunity booster. My advice? Dig in!

7) Don’t skimp on sleep. One key to a strong immune system? Sleep! Get plenty of it to allow the body to restore and repair itself while you rest. Shoot for at least 7 hours a night and try taking a 20-minute catnap if you’re falling short.

8 ) Do break a sweat. Adequate exercise helps keep your immune system healthy and robust, so keep moving throughout the winter.

9) Do chill out. Reduce stress, particularly during flu season. Do breathing exercises, yoga or simply things you enjoy, to help boost immunity, relieve tension and enhance physical and mental resilience.

10) Don’t wash with antibacterial soap. Instead, wash hands frequently with good, old-fashioned hot water and chemical-free soap. Skip the antibacterials as they are loaded with toxins and increase the risk of creating resistant bacteria. They also over-dry and crack the skin, making transmission of viruses that much easier. Best wishes for a flu-free winter!

For more information on how to optimize your health, visit"

Photo credit

What are your thoughts on the flu vaccine? (Personally, I don't get them.)

Enjoy your weekend!

Monday, November 7, 2011

Integrative Nutrition... iPad Distance Learning!

Happy Monday!

I hope you are having an excellent start to the week! Today I learned some news that I just had to share, since so many readers have inquired about my health coach training at the Institute for Integrative Nutrition.

Posted on November 7, 2011 by Integrative Nutrition

"Introducing a major upgrade to the Health Coach Training Program...

…The iPad!

We are so excited to bring our Health Coach Training Program to the next level by providing our new students with an iPad preloaded with our course material.

And it’s not just for our students while they are in school. They can also run their future health coaching practice right on their Integrative Nutrition customized iPad.

It’s a revolutionary way to learn. And a revolutionary way to run your health coaching business!
Students in the world’s leading Health Coach Training Program, can use the custom iPad to:
  • learn from anywhere in the world and have fun doing it 
  • run your green + paperless practice, right from your iPad 
  • meet your new community of healthy and happy classmates 
  • build your personal and professional success network
Starting today, anyone who enrolls at IIN, the worlds most cutting edge nutrition information on the world’s most cutting edge learning tool, the iPad!

Do you want to learn more about this educational game changer? Tune in to our special announcement webinar with our VIP guest, creator of the Integrative Nutrition material for the iPad, Uri Feiner! Listen in tomorrow, November 8, at 2pm EST. Register here."

*If you have any questions about my experience with the program and/or possible scholarship opportunities, e-mail me.

Friday, November 4, 2011

Cleaning-out-the-Fridge Vegetable Curry!

Greetings! I hope you are doing well on this November day!

This morning, I was on a mission to clean out the fridge, and also wanted to make something that was easy, simple, warming, and (of course) delicious.

Any combination of vegetables can be used. (Save $ by using what you already have!)

Cleaning-out-the-Fridge Vegetable Curry

  • 3 cups green beans
  • 2 cups sliced carrots
  • 1 cup chickpeas
  • 1 onion, chopped
  • 16 ounces vegetable broth
  • 1 14-oz can coconut milk
  • 3 teaspoons curry powder
  • 2 teaspoons dried basil
  • brown rice (optional... to serve over)

In a slow cooker, combine green beans, carrots, chickpeas, and onion. Stir in broth, coconut milk, curry powder, and basil.

*note: I used light coconut milk.

Tuesday, October 4, 2011

Integrative Nutrition Fall eBook Recipe!

Today I am excited to share with you Integrative Nutrition's Fall Recipe eBook, featuring seasonal recipes created by IN students and grads!

And... I am honored to have my Pumpkin Pie Smoothie recipe published in it!

Pumpkin Pie Smoothie
(serves 1)

  • 1/2 c. pumpkin
  • 3/4 c. almond milk
  • 2 dates, pitted
  • 1/2 banana, frozen
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 cup ice
  • 1 tsp. vanilla
  • optional: candied pecans
Add all ingredients in a blender. (I use a Vitamix.) Blend until smooth.

If you are looking for healthy recipe inspiration using seasonal ingredients, give it a browse! You can view it online or download a PDF version.

Sunday, October 2, 2011

The Last Mango Lassi

This weekend was (hopefully) the last of the warm summer temperatures. I am so ready for fall, and everything it brings! Rain, cool weather, pumpkin spice latttes, leaves, candles, pumpkins galore, jacuzzi nights, soaks in the tub, scarves, boots, jackets, cozy nights by the fireplace... 

Tonight I decided to have my last mango lassi of the season. My friend Amber introduced me to them this summer. They are normally made with yogurt, mango, and sugar. However, we made them with coconut milk instead, and I leave out the sugar. As you know, I am greatly a fan of healthy (and simple) recipes.

The Last Mango Lassi


To Make:
(1 serving)

  • 1 cup frozen mango chunks
  • 3/4 cup coconut milk
  • 1/2 cup ice
Blend ingredients in a blender. *If not using a Vitamix, make sure to select the 'ice' setting, if available, to blend the ice and frozen mango well.

September Wrap Up:
-Presented my first seminar as an Integrative Nutrition health counselor: 'Sugar Blues' at the local YMCA, and also, my first webinar via
-Taught a nutrition/health class for the local Young Marines chapter
-Increased my health counseling business mailing list by 30%
-Had 'breakthrough' sessions with my clients and potential clients
-Worked on my 'primary food' in the area of career, finances, creativity, and social life
-Received an exclusive invitation to a 'top ambassadors' luncheon' next month at Rock the Ripple Effect in New York City with Joshua Rosenthal, founder and director of my amazing school, The Institute for Integrative Nutrition 
-Have already earned back over 2x the cost of my Integrative Nutrition tuition!

October Agenda:
-Take care of myself better, just as I always encourage my clients :)
-Take a hot yoga class, get a massage, enjoy evening walks
-Make time for Gaiam's stress-relieving yoga DVD daily
-Get wisdom tooth removed, complete lab tests (Vit. D, B12, iron)
-Make an appointment with a chiropractor
-Complete another liver/gallbladder cleanse
-Create vision boards for my upcoming (3-5 year plan) wellness center
-Spend more time relaxing w/ Jon (we both had very busy schedules last month)
-Cook healthier versions of 'man food' for Jon
-Take advantage of pumpkin being in season! i.e. pumpkin pancakes, pumpkin smoothies, pumpkin bread, roasted pumpkin, pumpkin muffins, pumpkin soup...
-Visit Disneyland... it's completely decorated for 'Halloween Time!'
-Send out my October newsletter w/ an invitation to my next webinar!
-Participate in additional Integrative Nutrition webinars, listen to the focus classes on my iPod

Have an excellent start to the week! 

Tuesday, September 6, 2011

Mammoth Vacation 2011! Highlights


Tonight I decided to do some 'virtual scrapbooking.' I used to scrapbook for every single memorable event... but these days I keep it simple.

Less than one week ago... my family was in Mammoth Lakes, CA.

It's an annual event... that we look forward to all year long.

My mom & dad.

Relaxing in the pine trees...


Parker Lake



Seeing movies...

A 'must see!'


Playing games...


Natural Mineral Springs

Rainbow Falls

Mono Lake

Taking evening walks...


My sister, Alyssa, introduced us to Yumm! Sauce. Seriously, this is amazing deliciousness. Since we've been home, we've been making it ourselves... and it vanishes almost as quickly as it appears!

When we came home after a week... there were tons of tomatoes and bell peppers in the garden, waiting to be picked! This was definitely a great ending to an amazing vacation!

What was the highlight of your summer? And, have you had Yumm! Sauce!?

Saturday, August 27, 2011

Fall Recipe: Pumpkin Pie Smoothie!


I don't know about you... but I am ready for fall! The last week of August is a great time to begin enjoying pumpkin smoothies, right? ;)

Every August, I always have to remind myself that it is not fall, yet.... even though Michael's has had the fall decor out for a month! Yesterday I went to my favorite store, and learned that they are already selling Christmas decor!


Anyways, I just learned about a fall recipe contest that my beloved nutrition school, Integrative Nutrition is having!

25 entries will be selected to publish in their fall recipe ebook! This summer, my Tropical Mango Banana Sherbert was featured on the Integrative Nutrition blog! Naturally, I am excited at the chance to submit a fall recipe!

Experimental recipe #1... Pumpkin Pie Smoothie!

  • 1/2 c. pumpkin
  • 3/4 c. almond milk
  • 2 dates, pitted
  • 1/2 banana, frozen
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 cup ice
  • 1 tsp. vanilla
  • optional: candied pecans
Add all ingredients in a blender. Blend until smooth. Garnish with candied pecans, if desired. Simple!
*I use a Vitamix. If you are interested in purchasing one, I can get you free shipping!

This week's agenda:
  • prepare handouts/giveaways for my clients
  • get a pedicure with my mom today!
  • update Facebook page
  • finish the September newsletter
  • create 'Healthy Kids' presentation for upcoming event
  • get ready for 'Sugar Blues' seminar and webinar
  • enjoy a reiki massage session!
  • relax with my favorite yoga DVD
  • get ready for my family's annual Mammoth trip!
  • surprise Jon with an early Christmas present!

Have an amazing weekend!!

Saturday, August 13, 2011

Basil Pine Nut Pesto!

Summer= gardening, and gardening= fresh basil!

Today the basil plant was practically begging to be turned into pesto! I decided to get creative and start tossing ingredients into the food processor. It turned out delicious! (and it's dairy-free!)

  • 1/3 cup nutritional yeast
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • 2 cups basil, packed
  • salt (to taste)

Combine nutritional yeast and pine nut in a food processor, until mixture becomes a powdered consistency. Add olive oil, basil... blend again. Lastly, add 1/2 teaspoon of salt, blend. Taste pesto, add a pinch more salt, if desired.

(makes about 1 1/3 cups)

*Life Update*

Lately I've been beyond crazy busy... it's been exciting, yet challenging... working 10-hour days at my 'day job', squeezing in time to dedicate to my business at 5 am and 8 pm, seeing clients on the weekends, trying to spend quality time with Jon, family, and friends, and still trying to get 8 hours of sleep! But... I am so excited because I feel like my health coaching career is taking off! Next month, I am excited to be presenting my first seminar, "Sugar Blues," at the local Y. Also, I will be attending my first Integrative Nutrition conference in New York City

Back in May, I met the director of the school, Joshua Rosenthal for the first time, as well as fellow students... and it was an amazing experience! I had finally met 'my peeps!' (like-minded in the area of nutrition) Naturally, I can't wait to meet up with everyone (and meet many new students/graduates!) again! New York City... here I come!!! If you are a fellow IN student, and planning on attending "Fall INNto Action"... let me know! I would love to connect! :)

Since I've been getting so many questions about my experience, I recently created an Integrative Nutrition 'FAQ' page. If anyone has any other questions that haven't been asked, send me an e-mail! I am always ecstatic to share my life-changing experience!

Friday, July 22, 2011

Mint Chocolate Chip 'Ice Cream' & Exciting News!

Greetings! And happy Friday! I hope you have all had a wonderful week!

In celebration of 'National Ice Cream Month,' banana soft serve 'ice cream' has been enjoyed on an almost daily basis. ♥

My favorite combination at the moment...

Mint & Chip 'Ice Cream'!
  • 1 banana (frozen, in halves)
  • 1/2 tsp. vanilla extract
  • 1 tbls. almond milk
  • 1/4 tsp. mint extract
  • cacao nibs (or chocolate chips)
Combine banana, vanilla, almond milk, & mint extract in a food processor. Garnish with cacao nibs or chocolate chips! So delicious... ♥

Exciting News!

As many of you know, I am a student at Integrative Nutrition, and recently started my health coaching practice! I already have 4 clients that I meet with every other week! ♥

And... yesterday I received some exciting news! As an ambassador of the school, Integrative Nutrition has given me the ability to select individuals to receive $1,000 scholarships! (I wish I could have been a recipient of one of these when I enrolled last December!) 

If you adore health & wellness, are passionate about inspiring individuals to enjoy healthy lifestyles, are interested in being an entrepreneur... Integrative Nutrition might be a perfect fit for you! I am always excited to share my experiences! My e-mail is

I've only been a student for 7 months, but Integrative Nutrition has already changed my life in so many ways. Getting my 4-year degree at a university was a great experience, but Integrative Nutrition has already proven to be wayyyyy more practical when it comes to actually creating a meaningful career that makes a positive difference in peoples' lives. ♥

If you are interesting in learning more, check out this page!

Have an amazing weekend!!!