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!