By Kayla Brandon, HCTP January 2019 As the weather cools down, it’s time for a new season of produce, including root vegetables, like sweet potatoes, beets, and my personal favorite, rainbow carrots. There’s something about roasting carrots that feels grounding and nourishing, making it the perfect autumn pastime in the kitchen! Carrots are rich in … More Roasted Rainbow Carrots
By Blair Powers, HCTP October 2018 Reducing my food waste was the inspiration behind this perfect fall dish! I was left with extra pumpkin puree after making a loaf of chocolate chip pumpkin bread, and I knew if I put it in my fridge to use later, it would more than likely end up going … More Vegan Pumpkin Alfredo
By Alexandra Bartee, HCTP May 2018 Now that fall is here, our kitchens need some warm, comforting recipes that are EASY and HEALTHY. Agreed? This chickpea masala is quick and simple and will warm you from the inside out. It is fully plant-based and gluten-free, so this nutrient-dense meal will digest easily without leaving you feeling … More Chickpea Masala
By Rita Avellar Breads are my specialty! I love finding new and easy recipes, or creating my own from scratch.
By JJ Muenz Simplicity is key when it comes to creating a recipe. I like to take very simple ingredients and give them a WOW factor!
By Jessi Andricks I am lover of all things fall – the colors, the holidays, the festivities, and especially the flavors. Squash and pumpkin become staples in my diet as soon as September hits. I immediately want to start roasting squash and baking pies.
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 Jessi Andricks Turkey chili has always been a favorite of mine, especially with my mom’s recipe. After years of not eating meat, this was one of the first recipes I made again and the very first “meat” recipe to share on my blog.
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 Dr. Jennifer Weinberg I learned at IIN to appreciate the power of simple foods in their whole food state, and this dish beautifully highlights how delicious simply prepared real food can be!
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 Ciry Deissl-Gibbs This dish is simple, delicious and nutritious. This is the first 100% plant-based dish that I made for my family and they truly loved it.
By Bridget Shannon As a dancing, soccer-playing, religion class-attending child, I remember being chauffeured around in the back of my mom’s mini van with a fast food stop somewhere in between activities. Tuesday was personal pan pizza day at Pizza Hut. My favorite!
By Shannon Brennan-Cressey When I first enrolled at Integrative Nutrition, I thought the only healthy way to eat was low fat, low carb, and low calorie. I ate the same things over and over again and developed many food intolerances by overdoing it, yet I was never satisfied.
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 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.
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.