By Kerstin Cox, HCTP November 2017 You can eat this delicious pudding as breakfast and quickly prepare it the night before. Oats are rich in healthy soluble fiber, and chia seeds and almond butter give you super healthy fats as well as plant protein, which will help you feel fuller for longer. Plus, the warming … More Rejuvenating Red Oats and Chia Pudding
By Maria Paulina Chica, HCTP September 2018–Spanish Granola is a great topping and snack to keep at home. It can go with fruit or yogurt or top waffles, pancakes, or delicious French toast. I love to make it at home because you can choose your own variations – with or without oats, a sprinkle of … More Hola, Granola!
By Mabel Contreras, HCTP October 2018 Accelerated These pumpkin pancakes are delicious, easy, and healthy – plus, they’re perfect for this time of year! Full of aromatic spices, including cinnamon, nutmeg, cloves, and ginger, these pancakes are not only packed with flavor but smell delightful, too. And they’re sugar-free and lactose-free! Ingredients 1-1/4 cups oat … More Pumpkin Pancakes
By Sharon Muse, HCTP September 2016 These peach and ginger Pop-Tarts will bring you back to your childhood – but even better because they’re gluten- and grain-free. Made with homemade peach, ginger, and chia seed jam, they are absolutely delicious! Ingredients: Filling: 3 ripe peaches, peeled and chopped 0.5–1 teaspoon freshly grated ginger 1.5–2 tablespoons … More Homemade Peach and Ginger Pop-Tarts
By Integrative Nutrition High protein, on-the-go breakfasts are tricky to come by, especially if you don’t want to include meat. These veggie-packed mini frittatas provide the perfect solution. Start your day off with a high protein, moderate fat meal (plus a serving of veggies) and you’ll set a positive trajectory for your health goals. You’ll … More Mini Vegetarian Broccoli Frittatas
By Vara Vach This hearty porridge is a celebration of “East meets West”! Using local ingredients available in a tropical land and simply preparing it like Western culture does with oats.
By Nathalie Fraise Before attending Integrative Nutrition, I felt very intimidated by cooking. I didn’t have much experience in the kitchen, and I felt overwhelmed by all the conflicting information out there on what constitutes a healthy meal.
By Yvonne Wilhelmi I created this recipe based on a client’s request to reduce the need to take supplements. I call this type of recipe a “functional recipe” because it serves a purpose – in this case, to replace a 400 mg magnesium pill per day with natural food.
By Lula Brown I’ve always been a huge breakfast person. 9 times out of 10, I wake up, meditate for a few minutes, then make breakfast right away. It gets my metabolism buzzing and keeps me focused and energized all day.
By Diana Chaplin As a busy working mom, I’m all about practicality when it comes to food. I love recipes that can be put together in 10 minutes or less, popped in the oven, and not only come out delicious and healthy, but would also pass the test with my little picky eaters.
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.