Courtney Clayson-Russell, Naturopathic Doctor, Birth Doula

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Courtney Clayson-Russell, Naturopathic Doctor, Birth Doula

Courtney Clayson-Russell, a Naturopathic Doctor and Birth Doula practicing in Guelph, ON. She is also the creator of & .

She has a special focus in women’s health, including fertility and pre/postnatal care!

04/22/2026

Copycat high fiber ‘Turtles’ 🤤

These copycat ‘turtles’ are so tasty - full of healthy fats and fiber, they are a great little sweet snack. I’ve been talking a lot about dates lately in practice for labour prep, also as a way to curb a sweet tooth and adding some more fiber! They are awesome for the whole fam, they also happen to be gluten-free and dairy-free!

Ingredients -
3 cups of dates
3 tbsp of maple syrup
3 tbsp of almond butter
3/4 cup pecans
1 cup of dark chocolate chips (we used Lily’s chocolate chips)

Instructions -
- On stovetop, or with a kettle, boil a few cups of water - in a small bowl, add the dates and completely cover them with the hot water (soak for 5-10 minutes)
- Drain dates and add them to your food processor - adding the almond butter and maple syrup as well and pulse to form a date mixture
- Line the baking sheet or cutting board with parchment or a silicone mat (this will be going in the freezer!)
- Roll date mixture into 1-2 inch balls to make 15-18 balls total and set them on the baking sheet, press down slightly and place them in the freezer for 10-15 minutes
- Press 3-4 pecans into each ball (two feet, one head and one tail if you want to make them like turtles)
- Flip each ball over so pecans are on base and the date ball is on the top
- Melt chocolate in a large microwave-safe bowl or by using a double boiler over the stove until warm but not too hot
- Once melted, pour your chocolate overtop of your date balls
- Put baking sheet or cutting board back into the freezer for another 10-15 minutes to let the chocolate harden
- Remove your clusters from the freezer and enjoy!

04/01/2026

Healthy Planet favourites in my pantry + fridge as a mom of 2 littles and Naturopathic Doctor who has a focus in women’s health and pediatrics *part 2*!

I get asked for recommendations on healthy, clean, and where possible local, snack and meal ideas! We eat primarily gluten-free and dairy-free so many of these options are ones that suit our families needs. We strive for foods that are nourishing - focusing on proteins, healthy fats, and fiber! There’s a number of other favourites that are not pictured but these are some of the staples.

👌🏻♥️

03/25/2026

2026 so far ✌🏻♥️

- butterfly conservatory visits
- saving me through the weeks
- Mexico family pic
- homemade S’mores bars
- beach vibes
- beauty meal from
- one of favourite places - CrossFit
- forest walks
- sourdough 👀
- more Mexico
- turmeric lattes
- even more Mexico
- bugs x2
- kids in sunshine ♥️
- the WOMB Guelph

02/18/2026

Polyphenols are a large family of plant compounds that plants use for protection. When we eat them, they interact with our gut, liver, immune system, metabolism and more!

They don’t act like vitamins - think of them more like signals that nudge pathways related to blood sugar control, hormone metabolism, and inflammation.

Examples of polyphenol dense foods:
Berries (wild frozen blueberries are one of the best!)
Pomegranate + Cherries
Tea (green + black) & Coffee - matcha tea is more concentrated!
Spices (cloves, nutmeg, oregano, cinnamon) - homemade chai teas!
Turmeric - spiced in foods or in tea form
Extravirgin Olive Oil (we love and pairing with their black garlic balsamic which increases polyphenol content substantially)
Cacao + Dark Chocolate (70%+)
Nuts + Seeds
Red Onions (raw and pickled are best!)

In human studies, diets rich in polyphenol-dense foods are consistently linked to:
- lower fasting insulin
- improved insulin sensitivity
- smaller post-meal glucose spikes

For hormone-related conditions, the benefits are indirect but meaningful - regular intake of polyphenols improves the signaling environment that hormones, ovaries, s***m, and implantation all depend on.

They also play a role in the microbiome, cardiovascular system, immune system and beyond!

02/16/2026

Good food, good people, good times - happy family day ♥️

01/07/2026

Healthy Planet favourites in my pantry + fridge as a mom of 2 littles and Naturopathic Doctor who has a focus in women’s health and pediatrics!

I get asked for recommendations on healthy, clean, and where possible local, snack and meal ideas! We eat primarily gluten-free and dairy-free so many of these options are ones that suit our families needs. We strive for foods that are nourishing - focusing on proteins, healthy fats, and fiber! There’s a number of other favourites that are not pictured but these are some of the staples.

👌🏻♥️

11/09/2025

Hi! It’s been a while and there a few new faces here so here’s a little about me in some of my favourite pictures from October ♥️

1. I’m a Naturopathic Doctor, co-owner of The WOMB Guelph, Well Baked, and Fecunditas Fertility. I have been practice for 5 years, and love what I do. I am always dreaming up new ideas and projects 👀

2. My focus is in Women’s Health & Pediatrics - my own journey through hormone imbalance, miscarriage, and postpartum has shaped how I support so many of the amazing patients who come through my door everyday. I support those in the realm of fertility, pregnancy, postpartum, hormones, PCOS, Endo, Perimenopause and more. I also love sports health and longevity so I dabble a bit there as well!

3. I have two wonderful kids - 2 & 7 and they keep me on my toes. Becoming a mom while in school allowed me to want to focus on children’s health, so I see a lot of babies and kids in practice too!

4. In my practice, I love bloodwork review - it helps us understand more about what is going on in your body and how to support you best (but we look at optimal ranges, and not just what is in ‘reference range’). My favourite modalities include nutrition, lifestyle medicine, supplements, herbs, and acupuncture

5. My husband is one of my best friends and we love to cook and bake! We created a business back in 2020 - where we made gluten-free, dairy-free, and naturally sweetened baked goods. We have since created a recipe book 💃🏼

6. We love the power of nutritious and delicious foods and when we can’t make our own, we order from our friends who can supply us with high protein, fiber and healthy fats

7. I am a matcha lover for life and have one every morning. is my go-to matcha 😏

8. If you have made it this far I love what I do - it’s such an honour to support people through their health journeys

9. Other fun facts - I love being active! We spend a lot of time outside in the forest with our pup! My husband and I play a lot of ultimate frisbee, crossfit or workout in the gym!

10. Fall is my favourite season and I am sad to see it go!

♥️

10/27/2025

Pumpkin Blondies 🎃

These have been on repeat the past two weeks! They are perfect for this time of year - nutritious and delicious! Pumpkin is filled with nutrients - especially potassium, and a great fiber-dense food! This recipe is gluten-free, dairy-free, and naturally sweetened 🔥.

Ingredients:
1.75 cups of almond flour
1/3 cup monk fruit (can also do coconut sugar)
2 tbsp arrowroot flour
2 tsp pumpkin pie spice (we make a big batch of this but it would be 1/8 tsp clove, 1/4 tsp nutmeg, 1 tsp ginger and 1/2 tsp + 1/8 cinnamon)
1 tsp baking powder
1/2 tsp baking soda
1 egg (could also do a flax egg)
1/3 cup almond butter
2 tbsp maple syrup
1 tsp vanilla
1/2 cup pumpkin purée
1/3 cup dark chocolate chips

Instructions:
1. Preheat your oven to 350F and line an 8x8, or similar sized baking pan with parchment paper or a silicone baking mat
2. Add your dry ingredients to a large mixing bowl and stir well
3. Add your flax egg, almond butter, pumpkin puree maple syrup, and vanilla; and mix well
4. Add half the chocolate chips to your dough. Mix well.
5. Spread the dough out evenly into your lined baking dish using a wooden spoon or a spatula
6. Top your blondies with the remaining chocolate chips, and lightly press them down into your dough
7. Bake for 20-25 minutes, or until the edges start to turn golden brown
8. Remove blondies from oven and let cool for 5 minutes, remove from pan and cut into 12 squares
9. Enjoy!✨

10/19/2025

Costco favourites in my pantry as a mom of 2 littles and Naturopathic Doctor who has a focus on women’s health and pediatrics! ♥️

We eat primarily gluten-free and dairy-free so many of these options are ones that suit our families needs. We strive for foods that are nourishing - focusing on proteins, healthy fats, and fiber! There’s a number of other favourites that are not pictured but these are some of the staples.

👌🏻♥️

03/10/2025

Celebrating March so far ❤️
1. Raiden is officially 18 months (where did the time go)
2. Spending time outside enjoying the snow before it is gone!
3. Maple town in Mountsberg had delicious maple syrup
4. Homemade sourdough frenchtoast with
5. Meeting protein goals with
6. Consistently enjoying my matcha latte every morning (find the good matcha powder - )
7. Bringing your kiddo to work day
8. Working on new recipes and utilizing old ones from our recipe book
9. More protein wins with this delicious dandelion latte + vanilla protein shake
10. Walks in nature with friends are good for the soul
11. More food deliciousness!

02/23/2025

Sourdough Cinnamon Rolls 👀

These rolls are a favourite when we have company - we make them with natural sweetener (coconut sugar) and it works wonders! Check out this recipe and enjoy the delicious treat!♥️

Ingredients
Dough -
160g (2/3 cup) milk (we use homemade coconut cashew)
6tbsp (28 g) grassfed butter, melted (can sub coconut oil)
1 large egg
1/2cup (100g) bubbly, active sourdough starter
2tbsp (24g) coconut sugar
2.5cups (300 g) @1847 daily bread
1tsp (5g) fine sea salt

Cinnamon-Sugar Filling -
2tbsp (28g) grassfed butter (can sub coconut oil)
1/2cup (100g) coconut sugar
3tsp of ground cinnamon
1tbsp of flour

Glaze -
We use 3 tbsp powdered monk fruit + 1-1.5 tbsp coconut milk + 1 tsp vanilla

Instructions:
- Make dough in evening and let it rise overnight
- In the morning, roll, cut, and shape dough
- Let it rest for 1-2 hours before baking

1) Make Dough
- Mix melted butter and milk, then cool
- ⁠In a bowl, add the egg, sourdough starter, sugar, and beat until combined (standing mixer or hand blender)
- Slowly add milk mixture, then mix in flour and salt
- Cover with damp tea towel (over the bowl) and let rest for 30 mins
- ⁠After rest, knead for 6-8 mins until smooth
2) Bulk Rise (Overnight)
- Transfer dough to a greased bowl and cover bowl with plastic wrap to let rise overnight (8-12 hrs)
3) Stretch & Fold (Optional)
- Stretch+fold dough 4x within first hour
4) Roll the Dough (Morning)
- Line a 9” pan with parchment paper
- Lightly oil and flour countertop to prevent sticking and dust dough ball with some flour
- Roll dough into a 16x12-inch rectangle
5) Make the Cinnamon Filling
- Mix butter, sugar, cinnamon, and flour and spread or brush onto the dough, leaving a ½-inch border
6) Shape & Cut
- Roll dough into a log and place seam-side down and then cut into 2-inch sections
7) Second Rise
- Place rolls into lined pan and let rest for an hour until puffy
8) Bake
- Preheat to 350°F
- ⁠Bake for 30-40 mins until golden brown
- Cool for 15 mins before glazing
9) Make Glaze
- powder your monk fruit
- mix with coconut milk + vanilla and let cool so it hardens a bit
10) Top rolls with glaze and enjoy warm!

02/18/2025

Happy Family Day Snowmageddon ♥️❄️

Address

Guelph, ON

Website

http://www.courtneyjrussell.com/

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