Grandma’s Gluten-Free Meatballs

By Amanda Buse This fall I’m remembering my grandma who passed away a year ago by sharing my versions of some of her delicious recipes.

Sweet Potato Avocado Toast Bites with Cilantro Mayo

By Anne Marie Garland I teach an online program called Ditch Your Nutritionist for women to design their own perfectly personalized diet for their goals and the needs of their bodies.

Raw Cashew Custard

By Rebecca Thiessen Since becoming dairy-free, I have found that one of the most difficult things to substitute has been yogurt – nothing seems to be the right taste, texture and consistency. So, I created an even better alternative and I am so excited to share it with you!

Coconut Key Lime Pie Cup

By Michelle Savage Through my battle with weight and health issues, it took some time to learn how to satisfy my sweet tooth with nutritious food. Through kitchen blunders and triumphs, the Coconut Key Lime Pie Cup was created.

Best Brussels Sprouts Ever

By Stephanie McPherson I have been making this recipe for several years now and people tell me all the time that it’s one of the best dishes they’ve ever eaten! Through Integrative Nutrition, I learned how nutrition is a bio-individual approach both in mind and body!

Banana and Lucuma Glazed Donuts

By Ashley Collins This gluten, dairy and refined sugar-free recipe is focused on finding balance. It’s not about depriving oneself of certain foods but finding healthy ways to fit them in. This is a creative way to incorporate superfoods while making a delicious and nutritious baked donut suitable for children and enjoyed by all! 

Vanilla Banana Raspberry Swirl

By Haley Ferretti This quick simple smoothie bowl is perfect for warm weather! The bright colors are an awesome way to start your morning on a positive note. How can you be in a bad mood looking at bright pinks?

Bliss Snack Bars

By Amber Roberston This delicious snack bar recipe is full of healthy fats. Plus, it’s delicious! I remember the popular low-fat/fat-free diet craze being hugely popular in the 1990s. We were all so afraid that eating fat would make us fat. Studying dietary theories at the Institute for Integrative Nutrition helped me get clear on … More Bliss Snack Bars

Breakfast Quiche To-Go

By Angela Romero This simple recipe helps me start my family’s day healthily, especially when we’re on the go! I’ve even added ingredients like turmeric and spinach for a daily dose of health and success.

Spring Potato Salad

By Cara Miller Adding seasonal vegetables to old classic recipes is my specialty! Here I take boring potato salad and turn it into a colorful Spring Fest! The spring radishes and parsley begin our detoxification process and the potatoes keep us connected with the earth as we begin to break through winter stagnation and blossom.

Pumpkin Sweet Potato and Turkey Chili

By Nicole Baker I love anything and everything pumpkin and sweet potatoes! On chilly fall or winter days, I love creating slow cooker meals to warm my body and my soul. 

Seared Cod & Mango Salsa

By Ashley Siedentopf This recipe packs a punch of lean protein and colorful carbs! It’s healthy, balanced and varied. Similar to the philosophy I learned at IIN: No one diet fits one person.

Zucchini Noodles with Creamy Roasted Red Pepper Sauce

By Kelsey Cook While I was a student at Integrative Nutrition, one of the most important things I learned was that there is not one diet that will work for everyone.

Best Ever Strawberry Paleo Pancakes

By Laura Binder When my husband started eating paleo earlier this year, I was supportive but also a little wary. Life without any grains, dairy, or legumes? It sounded extreme.

Plantain Taco Shells

By Briana McCafferty Tacos are one of my favorite foods… and sadly one of those foods that I thought I could no longer eat. Until now.