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Kathy's Corner
It's "Day 1" of the rest of your life...
An Integrative Nutrition Coach is a guide and mentor who educates, encourages and empooiwers you to become the very best version of your in your body, sould and spirit.
As your Health Coach, I will listen carefully, help you to navigate the world of contradictory nurtrition and health advice as you explore what truly works for you. I will personally and carefully guide you to make simple, small changes that transform your life. In the meantime, I will provide ongoing support and guidance as you set goals and make sustainable changes that improve your health and happiness.
Together we will:
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Connect the dot between where you are and where you want to be
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Create your unique, personal blueprint
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Decipher your body's unique needs
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Set your personal goals and work toward lasting and sustainable change
To decide if health coaching is right for you, I invite you to schedule a consultation with me.
During your session, we will discuss your health and lifestyle to determine how I can best support you in achieving your goals.
Sample Recipes
Slow Cooker Stuffed Peppers Prep – 30 minutes Total 6 hours and 30 minutes Serves 6 Ingredients: 6 large peppers 1 lb of ground beef 1 cup of chopped onions 1 tsp of salt ½ tsp of black pepper 6 cloves of garlic, finely chopped 1 ½ cups of cooked brown rice, quinoa or ancient grains 1 can (15 oz) of tomato sauce, or pasta sauce 2 cups of shredded cheddar cheese Instructions: 1. Spray slow cooker with non-stick spray (Pam). 2. Trim off tops of peppers and remove seeds. 3. Cook beef and onions until cooked through. Add S & P. 4. Stir rice and ½ cup of sauce into beef mixture. Add 1 cup of cheese. 5. Stuff peppers. Pour small amount of sauce into bottom of slow cooker to coat the bottom. Add peppers and pour remaining sauce over peppers. 6. Cover and cook on low for 6 hours. Top peppers with remaining cheese and cook 5 minutes more.
Easy Hummus (Better Than Store-Bought) PREP 20 mins TOTAL 30 mins Ingredients 2 cups of chickpeas, about 1 (15-ounce) can (drain the beans but reserve the liquid) 3 TBSP of lemon juice 3 TBSP of well-stirred tahini butter 1 garlic clove, minced 1 tablespoon of extra-virgin olive oil 1 large pinch of ground cumin ½ tsp of Salt ¼ tsp of Paprika 1-4 TBSP of liquid from beans Directions In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. Add the olive oil, minced garlic, cumin, salt and paprika to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of chickpea. Add 1-4 TBSP of reserved bean liquid until you reach desired consistency.
