garlic Tag

02 Sep

Posted at 10:53h in Recipes by
7 Likes

Grilling during the summertime keeps the heat of cooking out the kitchen.  I have been wanting to create a grilled pizza recipe for a while and this one does not disappoint.  While it takes a little time to prepare all of the ingredients, it is a versatile recipe that can serve as a base for you to try all different kinds of pizzas!  Keep it simple with a roasted tomato sauce and freshly grated cheese from our cheese shares or top it with a homemade pesto and a little ricotta.  You can even slice up the peppers, onions, garlic, or other vegetables from our shares and create a veggie lover pizza.  Grilled pizza is amazing- cooking the crust directly on the grill grates gives it a fantastic texture and topping the pizzas with farm fresh ingredients creates an explosion of summertime flavors.

Grilled Pizza

*This recipe makes 4 personal size pizzas.

Ingredients:
2 lbs pizza dough**
3 Tbsp olive oil or avocado oil
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
½ tsp oregano

Pizza toppings of choice:

Prepare all pizza toppings first. Sauté or roast vegetables.  Make sauce or pesto.  Slice or grate cheese.  If using meat, make sure it is precooked.  Once you begin cooking, this goes very quickly, so you want to have everything prepared and ready to go.

  • Mix all spices together in a small bowl.
  • Preheat grill to medium heat- you want it about 400°F.
  • Split pizza dough into four equal balls. Roll each ball out onto a floured surface.  You can either create round pizzas (measuring about 8 inches in diameter) or oval pizzas (measuring about 10 inches long).

  • Lay your rolled dough on a flat surface- a cookie sheet or cutting board works great.
  • Brush each side with oil and sprinkle with the spice mix.
  • Place dough on the grill grates. Grill for 3-4 minutes or until you see nice grill marks on the underside of the dough.

  • Remove from grill.

  • With the grilled side up, add toppings of choice.

  • Place back on the grill and cook for an additional 4-5 minutes.
  • Remove from grill. Slice and serve.

**You can make your own homemade pizza dough or use your favorite store bought one.  For those that are gluten free, I was able to find a frozen gluten free dough that was wonderful at Kimberton Whole Foods!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

22 Jul

Posted at 10:25h in Recipes by
7 Likes

New potatoes are freshly harvested from the ground and are uncured.  Leaving their thin skins on adds color, flavor and nutritional value to culinary dishes.  Combining these potatoes with butter, spices, and fresh herbs in a casserole make a great side dish.

Herb Scalloped Potatoes

Ingredients:
1 lb new potatoes
2 fresh torpedo onions (bulb only- reserve tops for another recipe or broth)
6 Tbsp salted butter, divided
½ cup flour (for gluten free options- use an all purpose blend or cassava flour)
1 tsp sea salt
¼ tsp black pepper
¾ tsp paprika
2 Tbsp + 1 tsp minced fresh herbs (dill, thyme, rosemary, sage, etc.)
2-3 cloves fresh garlic, minced
¼ cup parmesan cheese or nutritional yeast
2 cups milk (dairy or nondairy)

  • Preheat oven to 375°F.
  • Thinly slice potatoes. I used a mandolin set on 1/8 inch setting.

  • Thinly slice onions.
  • Use 1 Tbsp butter to grease baking dish. I used a 6 x 10 inch pan.
  • In the baking dish, layer half of the potatoes and then half of the onions.

  • Cut butter into thin slices and place 3 Tbsp on top of the onions.
  • In a medium bowl, mix flour, sea salt, black pepper, paprika, 2 Tbsp fresh herbs, garlic, and parmesan cheese or nutritional yeast.
  • Sprinkle half of the flour mixture into the baking dish on top of the onions and butter.
  • Layer the rest of the potatoes, then the rest of the onions, then the rest of the butter (2 Tbsp), and finally the remaining flour mixture.

  • Slowly add milk to the dish.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake for an additional 15 minutes.
  • Broil for 3-5 minutes to crisp top. Remove from oven and let stand for 5 minutes.
  • Top with remaining 1 tsp fresh herbs and a few sprinkles of paprika before serving.

Notes:
*To make dairy free- use vegan butter, nutritional yeast, and dairy free milk.
*Can prepare in advance and refrigerate before cooking.
*Leftovers reheat really well.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials

10 Jun

Posted at 07:22h in Recipes by
5 Likes

Bok Choy is a nutritious leafy green vegetable that is a member of the Brassica family (like kale and broccoli).  It is high in Vitamin C, K, and A.  It also contains many other beneficial minerals and vitamins.  This recipe showcases this tasty, nutritious vegetable.  Enjoy on top of a bowl of rice or as a side

Sesame Bok Choy
Ingredients:
1 head bok choy, washed
3-4 large cloves garlic (or sub in green garlic or garlic scapes)
1 can (8 oz) sliced water chestnuts
2 Tbsp olive or avocado oil
½ tsp sea salt
¼ tsp black pepper
2 tsp toasted sesame oil
1 ½ tsp sesame seeds (black or white)
2 Tbsp chopped scallions for garnish

  • Separate bok choy stems from leaves. Chop both and keep separate.
  • Thinly slice garlic cloves and set aside.
  • Chop water chestnuts and also set aside.
  • Heat olive or avocado oil in pan on stovetop.
  • Add garlic and bok choy stems. Sauté on medium low for 5 minutes, stirring to cook through.
  • Add water chestnuts and cook 2 more minutes.
  • Add chopped leaves. Cover and cook about 3 more minutes or until leaves are wilted.
  • Add salt, pepper, sesame oil, and sesame seeds. Mix to combine.
  • Garnish with fresh chopped scallions and enjoy!

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

11 Nov

Posted at 09:05h in Recipes by
3 Likes

Nothing beats fresh carrots straight from the farm.  The recipes this week use the whole carrot- the delicious orange root vegetables themselves, as well as the beautiful greens that so often get tossed in the compost pile.  When you get a bunch of carrots in your share, remove the greens and store them separately in order to preserve their freshness.  Enjoy these honey ginger carrots and carrot top chimichurri alongside your favorite protein for a complete meal.

Honey Ginger Carrots

 Ingredients:
1 bunch carrots, about 8-10
1 Tbsp honey
2 Tbsp olive oil or avocado oil
2 tsp fresh ginger, grated

  • Preheat grill or oven, depending on how you are cooking the carrots. Temperature should be around 350-375°F.
  • Clean carrots. You can peel them if you want, but it isn’t necessary, especially with such farm fresh, tender young carrots.
  • Combine honey, oil, and ginger in small bowl. Mix well.
  • Brush marinade on carrots.

  • If grilling, place carrots on grill rack in single layer. Cook for 15-30 minutes or until carrots are fork tender.  The cook time will vary depending on the size of the carrots.  Smaller carrots will cook faster and the larger carrots will take more time.  Rotate carrots halfway through grill time.
  • If roasting, place carrots on a parchment lined baking sheet in a single layer. Roast for 20-30 minutes, rotating halfway through cook time.

Carrot Top Chimichurri

Ingredients:
1 bunch carrot tops, cleaned with main stem removed (should be about 1 cup packed)
½ jalapeno pepper, seeds removed and roughly chopped
2-3 garlic cloves, chopped
1 tsp sea salt
¼ tsp black pepper
¼ cup red wine vinegar
¼ cup olive oil
Juice of ½ lemon, or 1 Tbsp lemon juice
Zest from ½ lemon, or ½ tsp lemon zest

  • Carrot tops require a little more work to clean. Soak them in water, rinse really well, and dry.  I used a salad spinner to remove most of the water from the clean carrot tops.
  • Remove the delicate leaves from the main stems. Discard the tough stem and use the delicate leaves for this recipe.
  • Place carrot top leaves, jalapeno pepper, garlic, sea salt, and black pepper in food processor. Pulse to combine and break down all ingredients.
  • In a small bowl, mix vinegar, oil, lemon juice, and lemon zest.
  • Turn food processor on low, slowly drizzle in the liquid mixture. Scrape down the sides and process one more time.
  • Refrigerate for a few days or freeze for future use.

*This chimichurri is wonderful spooned over beef, chicken, pork, fish, seafood, or roasted veggies.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

04 Nov

Posted at 10:47h in Recipes by
11 Likes

Fall is definitely in full swing as we begin the month of November.  The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground.  This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili.   This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

Ingredients:
2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

  • Heat oil in Dutch oven or large saucepan.
  • Add onions and cook for 5 minutes on medium heat. Stir frequently.
  • Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through.  Stir well throughout cooking time, breaking up the beef as it cooks.
  • Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
  • Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well.  I like to double it, serve half and freeze the other half for a future meal.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

14 Oct

Posted at 14:17h in Recipes by
7 Likes

One of my favorite ways to serve turnips is to roast them, but I wanted to create a recipe that used them in a different way.  This dish features turnips that have been cooked and then pureed.  Top with some mushrooms and broccoli and this dish becomes a delicious blend of flavors and textures.

Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Ingredients:
2 lbs purple top turnips
2 Tbsp butter (or non-dairy substitute)
½ tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt

  • Wash turnips and cut into 1- inch cubes.
  • Fill large pot halfway with water. Bring to a boil.
  • Place cubed turnip pieces in water. Bring to a boil again and then reduce to a simmer.  Cook for 30 minutes or until turnips are fork tender.
  • Drain turnips. Place in blender or food processor with butter and seasonings.  Blend until smooth.
  • Place turnip puree in serving bowl. Top with riced broccoli and sauteed mushrooms or simply serve as a side.

Riced Broccoli

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped*
2 cloves garlic, minced
3 Tbsp water
1 cup broccoli crowns, finely chopped*

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and garlic.  Cook for 2 minutes.  Add water to deglaze the pan.  Add broccoli and cover.  Cook for 10 minutes.  Remove from heat and set aside.

*You can also put the onion and broccoli in a food processor and finely chop.

Sauteed Mushrooms

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped
1 cup Maitake mushrooms, finely chopped
Pinch sea salt

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and cook for 2 minutes.  Add mushrooms and salt.  Mix and allow to cook for 5 minutes.  Remove from heat and set aside.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

12 Aug

Posted at 10:58h in Recipes by
4 Likes

What a beautiful bounty we have this week in our CSA shares!  We certainly won’t have any trouble eating the rainbow as we incorporate all of the amazing produce from the farm.  This week’s recipe highlights the cubanelle and sweet peppers we received, but also incorporates the sweet onion, tomatoes, corn, and basil from our shares.  Enjoy!

Stuffed Peppers with Creamy Avocado Sauce

Ingredients:
6 cubanelle or sweet peppers (or add in a poblano for the heat lovers in your household)
1 Tbsp olive oil or avocado oil
½ sweet onion, chopped
2 cloves garlic, minced
1 lb ground turkey or ground beef**
1 cup chopped tomatoes (I used cherry tomatoes, but use whatever kind you have on hand)
2 ears corn
½ tsp sea salt
¼ tsp black pepper
Creamy avocado sauce (recipe below)

  • Preheat oven to 350°F.
  • Lay peppers lengthwise. Cut off the top third of the pepper and remove the seeds.  Dice the pepper pieces that you just removed and set aside.

  • Place oil in frying pan and heat. Sauté onion for 3 minutes on medium heat.  Add garlic and cook for another minute.
  • Add ground turkey or ground beef and cook through, about 6-8 minutes.
  • Remove corn kernels from the cobs.
  • When meat is cooked through, add corn and diced peppers. Cook for 2 minutes.
  • Puree half of the tomatoes.
  • Add chopped tomatoes, tomato puree, salt, and pepper to meat mixture. Mix to incorporate and remove from heat.
  • Place peppers in baking dish and fill with meat mixture.
  • Bake for 25 minutes.
  • Drizzle with creamy avocado sauce before serving.

**For a vegetarian or vegan option, eliminate ground turkey/beef and replace with 2 cups cooked quinoa.  Sauté the onions and garlic as noted above and then add the quinoa.  Then add the corn and diced peppers and follow the remainder of the steps.

Creamy Avocado Sauce

Ingredients:
1 avocado, peeled and seed removed
1 ½ Tbsp lemon juice
1 clove garlic
1 Tbsp olive oil
¼ tsp sea salt
1 Tbsp fresh basil
½ cup water
** optional- add a ¼ to ½ a jalapeno to taste for extra kick. Remove seeds and inner flesh for less heat.

  • Place all ingredients in blender. Blend until smooth.
  • If sauce is too thick, add a little bit more water.
  • Store in airtight container in the refrigerator.


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

05 Aug

Posted at 11:48h in Recipes by
15 Likes

Cherry tomatoes, plum tomatoes, heirloom tomatoes, and beefsteak tomatoes… oh my!  There are so many amazing things we can do with tomatoes.  They can be the star of a meal or a delicious side.  Eat them as is, add them to salads, can them, make sauce, or create this delicious soup.

Roasted Tomato Soup with Basil Oil and Fried Zucchini Noodles

Ingredients:
3.5- 4 lbs fresh tomatoes
2 medium onions, peeled and quartered
1 pepper (green bell or sweet cubanelle), halved and seeds removed
1 medium summer squash (zucchini or yellow squash), roughly chopped
6 cloves garlic, with skin on
3 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
6 basil leaves
Basil oil (recipe below)
Fried zucchini spirals (recipe below)

  • Preheat oven to 400°F.
  • Slice tomatoes into quarters or eighths if they are really big.
  • Place tomatoes, onions, pepper, summer squash and garlic in a large bowl. Add olive oil, salt, and pepper.  Toss to coat.
  • Place tomato mixture on baking sheet.

  • Roast for 25-30 minutes. Vegetables should be fork tender.
  • Allow to cool for a few minutes. Remove the skin from the garlic cloves.
  • Transfer mixture to blender, including juices on baking sheet. Add basil.  Process until smooth.  You may need to process in two batches.
  • Serve immediately or place in large saucepan and reheat later.
  • To serve, ladle soup into bowls. Drizzle on basil oil and top with fried zucchini spirals.
  • Soup can be stored in the refrigerator for up to a week. It also freezes well.

Basil Oil

Ingredients:
¼ cup basil leaves, packed
2 Tbsp olive oil
Pinch sea salt

  • Place boiling water in a bowl. Quickly blanch basil leaves (about 10 seconds) and then pat dry.
  • In food processor or blender, combine basil leaves, salt, and olive oil. Process well.

Fried Zucchini Spirals

Ingredients:
½ zucchini
½ cup avocado or coconut oil
Sea salt

  • Spiralize zucchini. If you don’t have a spiralizer, you can thinly slice strips of zucchini.  Place between paper towels to remove some of the water.
  • Heat oil in small saucepan.
  • When oil is hot, fry zucchini. Place one spiral in the oil to make sure it is hot enough.  Process the spirals in small batches for about 6 minutes each.  When done, the zucchini spirals should be crunchy.
  • Lay on paper towels and sprinkle with sea salt.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

08 Jul

Posted at 10:46h in Recipes by
9 Likes

Cucumbers are a refreshing and welcome addition to our CSA shares!  There are so many amazing things you can make with cucumbers.  Simply slice them up and enjoy or use them in various recipes.  This week I have two wonderful recipes to share with you.  The first one is a family recipe for our cucumber salad.  It is a salad that has been passed on for generations, but I’m not sure a recipe was ever written down.  The second is an easy refrigerator pickle that can be ready in as little as 24 hours!

Cucumber Salad
Ingredients
5 Kirby cucumbers or 3 regular cucumbers
2 medium sweet onions or regular onions
6 Tbsp white vinegar
¼ cup olive oil
1 tsp sea salt
1 tsp honey
¼ tsp black pepper
¾ tsp garlic powder

  • Peel cucumbers. Thinly slice to about 1/16” or 1/8” on mandolin.  Place in large bowl.
  • Use the bulbs of the onions only. Cut bulb in half and then slice on mandolin (same thickness as cucumbers).  Place in bowl with cucumbers.
  • In small bowl, combine vinegar, oil, salt, honey, pepper, and garlic powder. Whisk well.
  • Pour dressing over cucumbers and onions. Mix well to coat.
  • Refrigerate until ready to serve.

Refrigerator Pickles
Fresh cucumbers + dill + garlic = the perfect blend for crisp, delicious pickles.  This recipe is easy and does not require canning.  Feel free to cut in half if you only want to make one quart jar. 

Ingredients
6-8 Kirby cucumbers (you can use other cucumbers, these are just my favorites for this recipe)
3 cups water
1 cup white vinegar
3 Tbsp honey
3 ½ Tbsp sea salt
5 tsp dried dill or 4-6 sprigs of fresh dill (I prefer fresh dill but sometimes only have dried on hand)
4 cloves fresh garlic

  • Clean two quart jars and lids.
  • Cut cucumbers into spears or rounds. Pack into jars.  The number of cucumbers needed varies depending on their size.  Cucumbers should be tightly packed.

  • Slice garlic and add 2 cloves per jar.
  • Add 2 ½ tsp dried dill to each jar or 2-3 sprigs of fresh dill to each jar.
  • In a medium saucepan, combine water, vinegar, honey, and sea salt. Bring to a boil and mix well.  Allow to simmer until honey and salt are dissolved.  Remove from heat and allow to cool to room temperature.
  • Pour liquid into each jar. Fill to the top.  Place lid on and gently flip upside down to mix.
  • Refrigerate for at least 24 hours.
  • Keep refrigerated. Best if eaten within 1 month.

**Optional: Add ½ tsp red pepper flakes to each jar or add fresh sliced jalapenos to give your pickles some spice.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

29 Jul

Posted at 16:03h in Recipes by
8 Likes

Eggplants have made their way into our CSA shares!  Eggplant comes in many varieties and we received two in our shares this week- Italian and Asian.  Either of these can be used in this recipe.  Eggplant is full of amazing vitamins, minerals, and nutrients…including vitamin C, vitamin K, magnesium, fiber, and potassium.  It’s a wonderful addition to any meal and is the star of this dish!

Ingredients
1-2 eggplant (you want about 1 cup of pulp after roasting)
1 sweet onion
4 large garlic cloves
1 Tbsp fresh parsley
¼ tsp paprika
Sea salt
Black pepper
Avocado or olive oil

  • Preheat oven to 375°
  • Slice eggplant in half lengthwise. Peel outside of onion off (if there is a dry skin) and cut into fourths.  Peel garlic cloves.  Place eggplant, onion, and garlic on baking sheet.
  • Brush vegetables with either avocado or olive oil. Sprinkle with sea salt and black pepper.
  • Roast vegetables for 25 minutes or until fork tender.
  • Let eggplant cool for a few minutes. Peel away the skin from the pulp.
  • Place roasted eggplant pulp, onion, and garlic cloves in food processor. Add in fresh parsley and paprika.  Process to combine.  I like to keep it a little bit chunky, but you can certainly process it to create a smoother texture.
  • Season the dip with sea salt and black pepper to taste.
  • Place dip in small bowl. Garnish with paprika and fresh parsley.
  • Serve the dip with fresh vegetables, crackers, or fresh bread. You can even use it as a spread on a wrap or sandwich.
  • Enjoy!


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials, Website: www.truyouessentials.com