Starting Integrative Nutrition

On Monday, I officially started my journey with the Institute for Integrative Nutrition to develop a better self-awareness about myself and to teach others how to live a happy and healthy life. I have always wanted to go into the health to help others, but I always thought I wasn't scientific enough to do so. After discovering The Institute for Integrative Nutrition and talking with a former graduate, I was hooked and finally found a way that I can try and make a difference. The first week has already been a blast and I can't wait to learn more.  I been connecting with people all over the world,  and already starting gaining a new energy that I haven't had before. Keep checking back, as I post new information on health, recipes, cool products and more.

Pumpkin Power Mousse

Growing up in New York, and now living in Maryland the fall season always seems to be one of my favorite seasons of the year. The temperature seems to always warm, but not too cool and nature always creates a beautiful picture that you can just get lost in.  The fall season also brings us the supper yummy pumpkin. Pumpkin is just one of my favorite things in the world, as it’s so tasty. Although the wonderful sweets we create with pumpkin like cheese cake, pie, lattes, ice cream and pretty much anything you can think of ,  aren’t always the most healthiest either.  So I wanted to come with an idea to make a nice pumpkin treat that can be satisfying treat after a hard work out as a treat to myself and to help me recover as well. This is how I came up with The Pumpkin Power Mousse. The combination of pumpkin, coconut yogurt, almond milk, and protein powder come together to create a yummy and not so supper sweet treat.

 Pumpkin Power Mousse 

1/2 Cup of Organic Can Pumpkin 
1/4 Cup of Unsweetened Plan Coconut Yogurt
1/4 Cup of Unscented Almond Milk 
1 Scoop of SunWarrior Vanilla Protein Powder 
1/8 Tsp of Pumpkin Spice 
4-5 Walnuts Crushed Up (Optional) 


Place all of the items into a blender and blend together. I used my bullet and the smaller 8oz cup to blend everything together in. I was hoping to make a whipped cream, but I don’t really have a mixer or standing mixer, but I think it would be a nice addition. You can eat right away or store in the fridge for later as a treat for after dinner.

Roasted Eggplant & Pinto Bean over Coconut Almond Brown Rice

It's not easy trying to figure out what to do with eggplant. It seems sometimes items can become limited with what we could do with eggplant. So I created a yummy recipe that seems to go well nicely. It's my Chickpea and Roasted Eggplant over Almond Coconut Brown Rice.  It gives you a sweet taste, with a yummy a satisfying meal that is complete with protein and fiber.

Pinto Beans & Roasted Eggplant Over Almond Coconut Brown Rice

Ingredients

1 cup long grain brown rice
1 cup water
1 cup of vanilla almond milk
2 TSB of Edward & Sons, Organic Shredded Coconut, Unsweetened 
1 Medium Eggplant
1 16oz Can of Organic Pinto Beans

First cut and cube the eggplant and place it on a baking pan to roast @350 degrees for 40 minutes. While eggplant is roasting; place the rice, almond milk, coconut and water in a small pot and bring to boil. Once at a bowl lower the flame to medium and cover for 30-40 minutes, while stirring  the mixture about every ten minutes. Once the eggplant is done, combine with the pinto beans and place on top of rice mixture.