Jaclynmariehealth

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Boston, MA
Jaclynmariehealth

I'm a certified Holistic Health Coach through the Institute of Integrative Nutrition, with a specialty in hormonal and gut health.

Empowering women to thrive, inside & out.

02/02/2026

Our hearts are so full. Thank you to everyone who has shared their love, messages, and congratulations with us. Finding each other feels deeply special, and we feel incredibly grateful to be surrounded by people who have loved us, supported us, and helped shape who we are.

Thank you to our personal couple photographer

Special venue shoutout to the

12/31/2025

*chaotic video warning

Marshmallow Root Marshmallows

Gut-soothing • Refined-sugar-free • Real-food marshmallows

Makes: 16–20 marshmallows

Prep Time: 15 minutes (plus 4–8 hr steep + setting time)

Set Time: 4–6 hours or overnight

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Ingredients
• 2 tablespoons dried marshmallow root
• 1 cup filtered water, divided
• ½ cup for the marshmallow-root tea
• ½ cup for the gelatin
• 3 tablespoons grass-fed gelatin
• ½ cup raw honey or pure maple syrup
• 1 teaspoon vanilla extract
• Pinch sea salt
• Optional for dusting: arrowroot powder or coconut sugar

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Instructions

1. Make the marshmallow-root tea
1. Add 2 tbsp marshmallow root to 1 cup water in a jar or bowl.
2. Cold-infuse for 4–8 hours (or overnight).
3. Strain well. You should have ~1 cup liquid.
• If short, top up with a splash of water.

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2. Bloom the gelatin
1. Add ½ cup marshmellow tea water to a mixing bowl.
2. Sprinkle 3 tbsp gelatin over the water. Whisk gently.
3. Let sit 5–10 minutes until thick and gel-like.

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3. Warm the sweetened tea
1. In a small pot, combine:
• Marshmallow-root tea
• ½ cup honey or maple syrup
• Pinch of sea salt
2. Heat on low–medium, stirring until smooth and warmed through (don’t boil).

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4. Whip it into marshmallows
1. Pour the warm mixture into the bowl with the bloomed gelatin.
2. Using a hand mixer or stand mixer, beat on medium-high for 5-8 minutes until:
• Light
• Fluffy
• Thickened
3. Beat in 1 tsp vanilla during the last minute.

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5. Pour & set
1. Line an 8×8-inch pan with parchment and lightly oil it.
2. Spread the mixture evenly into the pan.
3. Let set at room temperature 4–6 hours or overnight.

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6. Slice & store
1. Dust the top lightly with arrowroot powder or coconut sugar (optional).
2. Lift out and slice into squares.
3. Store:
• Room temp: 2–3 days (covered)
• Fridge: up to 1 week

12/22/2025

Dark Chocolate Peanut Butter Christmas Tree

Ingredients
Peanut Butter Base
1 cup natural peanut butter (creamy, no added oils or sugar) ¼–⅓ cup almond flour (to thicken)
1 tablespoon pure maple syrup Pinch of sea salt (optional, depending on peanut butter)

Chocolate Coating
¾ cup dark chocolate chips or chopped dark chocolate (70% or higher) I’ve been loving
½ cup sprouted puffed rice

Toppings
Pomegranate arils
Unsweetened shredded coconut Flaky sea salt (to finish)

Instructions
In a bowl, mix the peanut butter, almond flour, and maple syrup until thick, smooth, and moldable. You’re looking for a dough that holds its shape but isn’t dry. Add more almond flour if it’s too soft, or a splash more peanut butter if it feels crumbly.

Line a small baking sheet or cutting board with parchment paper. Spoon the peanut butter mixture onto the parchment and use a spatula or your hands to shape it into a Christmas tree. Smooth the top and edges, then place in the freezer for 10–15 minutes to firm up.

Gently melt the dark chocolate using a double boiler. Once melted, fold in the puffed rice until evenly coated.

Remove the peanut butter tree from the freezer. Spoon the chocolate–puffed rice mixture over the tree, spreading evenly to fully cover the surface.

While the chocolate is still soft, decorate with pomegranate arils and shredded coconut to look like ornaments and snow. Finish with a sprinkle of flaky sea salt.

Return to the fridge for 15–20 minutes, or until the chocolate is set. Slice and enjoy straight from the fridge.

12/03/2025

The best winter soup with amazing benefits for your hair, skin, and nails!

Carrot Ginger Soup
Ingredients
11 large carrots
2 tbsp minced ginger
1/2 yellow onion
6 cloves garlic
2 tablespoons ghee
2 cups bone broth (I used butchers turmeric bone broth)
2.5 cups water
1 bay leaf
Lotsa salt and pepper
Coconut milk
Recipe
Finely chop carrots and onion
Mince ginger and garlic
Let ghee melt in a large pot over medium heat, and add in carrots, onion, ginger and garlic
Continuously stir over heat until fragrant and tenderized
Add in bone broth, water, and bay leaf
Let everything come to a light boil, then lower heat and let simmer covered for about 30-45 minutes
Remove bayleaf and add in salt and pepper
Using an immersion blender (or in batches in a regular blender), blend the soup until smooth
Transfer back into the pot
Add coconut milk and serve with additional salt, pepper, and toasted sourdough

12/02/2025

Made this for Zack’s bday, it was a huge hit!

Apple Cider (serves 8)
Ingredients
5 medium apples (I prefer sweeter like fuji, gala, honeycrisp)
1 orange
2 cinnamon sticks
1 tsp cloves
1 tsp allspice
1 tbsp chopped fresh ginger
Filtered water (enough for everything to be full submerged ~8-10 cups)
For sweetness: maple syrup or honey for sweetness
Recipe
Wash apples and chop into pieces, add everything including the cores to a large pot
Clean and chop orange into pieces and add to pot
Add cinnamon, cloves, allspice and ginger to the pot and top it all off with water
Bring to a boil, then lower heat and cover
Let simmer on low for about 2 hours
After two hours, everything should be softened
Remove apple cores and cinnamon sticks, use a smashing tool or immersion blender to mash even more
Cover and let simmer for another 10 minutes
Remove from heat and let slightly cool before straining (save pulp for apple sauce*)
Add honey or maple syrup if you want more sweetness, and serve hot

PREP TIP: If making in advance, just seal and store in the fridge and heat up over the stovetop before serving.

11/18/2025

Delayed Colombia post… it’s so hard to pick just a few photos from this incredible trip. Happiest when in the Andes Mountains. Grateful for this life ❤️

11/16/2025

Had the best day celebrating Zack. We haven’t had a chill day in sooo long, so we relaxed in our new robes, watched classic Eddie Murphy movies, & ate delicious food. We definitely both had moments where we felt pulled to do something productive, but overall it was a successful relaxing day. Feeling very grateful 😋

11/12/2025

Less is more! I have tried just about everything for my skin and realized less is more. My skin is super sensitive so I have to remove fragrance (including essential oils!) and so many other common ingredients in skincare. Here’s what I’ve been using recently that has my skin the best it’s been in a while.

11/10/2025

Having a little too much fun with the new iPhone camera 😎

11/09/2025

Thankful for this Cape weekend

11/07/2025

So often we wait until burnout hits to give ourselves permission to rest. The Reset Retreat was our reminder that we don’t have to earn that pause.

Together, we shared breath, movement, mindfulness, nourishing food, and connection — and in that space, we witnessed the magic that happens when women allow themselves to simply be.

Thank you to my incredible partner Jennifer for dreaming this to life with me, and to every woman who joined us for choosing yourselves, even for just one day. You are the reason this work matters. 🤍

Photo credit:
Chef:
Co-host:

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Boston, MA

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http://jaclynmariehealth.com/

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