Holistic Approach LLC

Holistic Approach LLC Local business offering In-Home Meal Prep prepared by a certified Nutritionist. Nutrition Coaching and Cooking Lessons also available.

On a hot Summer day do you ever crave juicy fruits and berries, citrus drinks, or my personal favorite... a tall glass o...
06/24/2025

On a hot Summer day do you ever crave juicy fruits and berries, citrus drinks, or my personal favorite... a tall glass of ice cold milk? Did you know these are all electrlytic and those cravings might be your body's way of telling you what it needs?

Electrolytes are minerals that regulate fluid in your body (think hydration and blood pressure), promote nutrient absorption, make nerve and muscle function possible, and dispel waste. They work by becoming electrically charged when dissolved in water. These electrical currents are what move the fluids in your body so it goes where it needs to (blood flow, nerve signals, muscle movement, brain function, etc). Some important electrolytes include Sodium, Potassium, Chloride, Magnesium, Calcium, and Bicarbonate.

Sodium (+): most abundant, fluid balance, nutrient absorption
Chloride (-): second most abundant, fluid&pH balance
Magnesium (+): energy, muscle&nerve function, mood, bones&blood
Potassium (+): heart, blood, nerves, muscles
Calcium (+): heart, nerves, muscles, bones
Bicarbonate (-): pH balance

When we sweat we lose electrlytes so we need to replenish them. On these sweltering hot Summer days I encourage you to replenish your electrlytes often and drink plenty of water to stay hydrated. Eat fruits, make herbal drinks, squeeze lemon into your water and drink whole milk. Your body and mind will thank you.

Follow for more information and recipes ✨️

Join us for fun workshops this Summer! Let's make medicine, cultivate mushrooms, and craft. See you there 😎
06/08/2025

Join us for fun workshops this Summer! Let's make medicine, cultivate mushrooms, and craft. See you there 😎

Chicken & Veg Fried Rice Recipe -->Ingredients:🔸️ 4 cups chopped vegetables - broccoli, peppers, carrots, mushroom, onio...
02/22/2025

Chicken & Veg Fried Rice Recipe -->

Ingredients:

🔸️ 4 cups chopped vegetables - broccoli, peppers, carrots, mushroom, onion, snow peas, cauliflower, etc.
🔸️ Minced garlic to taste (like 1-100 cloves)
🔸️ 1 cup uncooked rice (or 3 cups cooked rice)
🔸️ 1-2 lb chicken (or protein of choice)
🔸️ 2-3 tablespoon soy sauce
🔸️ 1 tablespoon sesame oil
🔸️ 2 eggs, scrambled
🔸️ 1-2 tablespoons sesame seeds or furikake
🔸️ Salt & pepper to taste (start with 1/2 teaspoon of each)

1. Cook 1 cup of rice with some salt and pepper. Set aside.
2. Chop your veg and sauté them for a few minutes (like 7 minutes) over medium heat. Season with salt and pepper then transfer to a bowl.
3. Season chicken with salt and pepper. Sauté over medium heat until internal temperature reaches 165*F about 4 minutes per side for boneless thighs. Transfer to cutting board to rest.
4. Over medium-low heat add some oil or butter to your pan and put in the cooked rice. Add the scrambled egg to the rice and stir until egg is mostly cooked.
5. Add the sautéed vegetables and stir.
6. Add the soy sauce and sesame oil. Stir until everything is evenly coated.
7. Chop chicken and stir into the fried rice.
8. Top with sesame seeds or furikake.

This dish will stay good in the fridge for 4 days and it freezes really well making it a great option for meal prep.

Easily customizable to suit your taste and diet.

Let me know how you like it ✨️

What do you get when a food-centered woman dates a competitive man? Iron Chef date night! John had never been to Trader ...
01/30/2025

What do you get when a food-centered woman dates a competitive man? Iron Chef date night! John had never been to Trader Joe's so we decided to start there. Here's how it went...

Before leaving we checked the pantry and fridge to see what ingredients/seasonings were available before heading to Trader Joe's. Once there we walked around the store and together we chose a protein: Pork Loin, a veg: Brussel's Sprouts, a carb: Spinach & Chive Fettucine, and a fruit: Cherries. From there we split up and crafted our own menus. We each got whatever supporting ingredients we needed (plus some snacks to fuel up for the competition), checked out, and headed home.

It took us about an hour and a half to finish prepping our dishes. Well, John got 3/4 done. His Cherry dish wasn't completed until 2 days later 🤣 Elated and exhausted after testing our relationship in the heat of the kitchen we sat down together and enjoyed an 8 course meal. Since we didn't have any impartial outside judges we judged ourselves. Here's what we came up with:

BRUSSEL'S SPROUTS

John's Slaw was thoroughly enjoyed by both of us which is why he won. He included carrots, arugula, yogurt, mustard, lemon juice, and honey.

My roasted sprouts included crispy bacon, shallots, and lemon juice. John didn't like the lemon in this dish and I didn't think the sprouts were crispy enough which is why I didn't win.

SPINACH & CHIVE LINGUINE

John's homemade sundried tomato sauce was good but the crushed tomatoes muted the sundried tomatoes. Sometimes simple is better which is why he didn't win this round.

I dressed my linguini with garlic & olive oil & lemon juice and then added marinated artichokes. It was perfect.

PORK LOIN

John's pork loin was wrapped in pickles & bacon and grilled to juicy perfection. His creativity paid off!

My honey soy marinated loin was delicious but I burned the sauce at the end which is why I didn't win.

CHERRIES

John got disqualified from this round because the croissants took 9 hours longer than expected and the cherry chocolate ganache never made it to the plate 😂

My winning cherry compote was served with Greek yogurt and topped with dark chocolate covered pistachios.

What the FODMAP? FODMAP is short for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. They are...
01/02/2025

What the FODMAP?

FODMAP is short for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. They are short-chain carbs that ferment in our guts and they make up a fraction of all the foods we eat. They are in all the foods we eat because we need them. FODMAPs are essential for our digestion and immune system. They feed the beneficial bacteria in our guts so that we can effectively digest, regulate blood sugar, and maintain immunity.

When we eat food our guts break down what we feed it. Some parts of the food are absorbed in the small intestine while other parts - like FODMAPs - move into the colon to be broken down more. In the colon our gut bacteria eats the short- chain carbs and breaks them down, producing gas, which is the fermentation process in all its glory.

In a perfect world this digestion process would occur without a hitch everytime. However, we do not live in a perfect world, and this digestion process is often challenged leaving many people with ill feelings of bloating, gas, cramping, indigestion, nausea, diarrhea, and constipation. The good news is that we live in a magical world where science, wisdom, and community come together to naturally combat these challenges.

Unbalanced diet is a common cause of gastrointestinal challenges. We need FODMAPs, they are good, but too much of a good thing is still too much right? When we consume too many FODMAPs it interrupts the balance of our biome so our body begins to signal for help (pain, discomfort) as it tries to manage the undigested food and gas. At this point we have a choice: we listen to the signals and use the information to help us understand & support our unique functional balance OR we repeatedly ignore our body's messages and eventually internalize the toxic effects of an unbalanced biome (think chronic illness, colon damage, ulcers, IBS, mental illness).

There are several factors that contribute to biome health & overall wellness so one- size-fits-all diets tend to lack in the complexity needed for sustainable results. Working with healthcare providers you trust (like me) is the best way to harness your unique functional balance.

12/26/2024

Local business offering In-Home Meal Prep prepared by a certified Nutritionist. Nutrition Coaching and Cooking Lessons also available.

Want custom meals that meet your nutritional needs, are sourced from local ingredients, and are conveniently packaged up...
06/15/2024

Want custom meals that meet your nutritional needs, are sourced from local ingredients, and are conveniently packaged up waiting for you in your own home? Check out the In-Home Meal Prep service. Link in bio or message me for more information.

Serving Hunterdon, Bucks, and Montgomery Counties











In light of Spring's transition - and feedback from seasons past - I will be leaning into the Blog more moving forward a...
03/27/2024

In light of Spring's transition - and feedback from seasons past - I will be leaning into the Blog more moving forward and pausing the Quarterly Seasonal Newsletter until further notice. Check my posts here and on the Blog for recipes and support in your kitchen and garden.

Link in bio.

Processing the Tree Sap. More info below.The principle behind processing sap into syrup is removing water until the suga...
02/19/2024

Processing the Tree Sap. More info below.

The principle behind processing sap into syrup is removing water until the sugar:water ratio is at a shelf- stable concentration. We achieve this by evaporation.

RATIOS: You will need at least 1 gallon of sap to process any meaningful amount of syrup. Depending on your Tree, 1 gallon of sap can get you anywhere between 2 tablespoons-3/4 cup syrup.

OUTDOOR METHODS: When you're boiling off 1+ gallon of sap, that moisture has to go somewhere. Because of this I do recommend boiling it off outside. If you have a fire pit you can make a fire and then put a grate on top, put your stock pot/evaporating pan on the grate, and boil for a few hours. Or you can use a propane burner. Once you have your syrup largely concentrated it can be finished on your stove.

INDOOR METHODS: I have had good luck putting a big pot of sap on top of the wood/ pellet stove to slowly evaporate then finish on the stove. This method takes longer than boiling but it evaporates slower so the moisture doesn't collect on the walls like it will when boiling on the stove. If this is your only option than I do recommend keeping a cloth handy so you can wipe down the area every hour or so of boiling. The excessive moisture that comes off of the boiling sap contains sugar that will build up on all the surfaces, leaving a sticky residue. Be vigilant. Keep your work area wiped down.

TEMPERATURES: Bring the sap to a temperature 7*F above the boiling temperature of water. At my elevation water boils at 212*F so I know it's ready when it reaches 219*F.

FINISHING: Strain the syrup through a fine mesh strainer before storing. This removes any debris or ash. The syrup will be cloudy at first because of all the minerals. This dissipates as the minerals settle t. If you prefer a clear syrup with no mineral clouds, straining the froth off the boiling sap periodically helps. Also letting the sap cool and settle after straining but before bottling will allow you to pour off the top.

FUN FACTS:

Pure Maple syrup doesn't freeze.

Sap can be stored fresh in the fridge for about 7 days. It makes for a mildly flavored beverage packed with minerals and electrolytes.

Eating well does not necessarily require spending a ton of money/time on food and harvesting your own food does not nece...
02/09/2024

Eating well does not necessarily require spending a ton of money/time on food and harvesting your own food does not necessarily require sophisticated equipment. Take this lowly 5-gallon bucket ($7). It's food grade, it has a lid that was easily modified for the spile ($0.20), and its been helping me nourish my body with the good Minerals of Maple for about a decade. Once a year towards the end of Winter when the nights are cold and the days are warmer I tap the trees and boil sap for the few weeks of Sugaring Season. For the 1- time price of $7.20 and a few hours of sitting by the campfire with my dogs (or putting the pot of sap on the pellet stove to evaporate and humidify the house) I can enjoy pure Maple syrup for weeks to months to years depending on the year's run. Yea these buckets are garish and plastic and perhaps not what you think of when you think of 'health and wellness' but look, they travel with me to all of the places I've called home over the years. Wherever there's a Maple to hang my bucket is my home. That's how the saying goes, right?

Photo credits: Norway Maple with Bucket, Chuckie guarding the goods from Squirrels.

Click the link in bio to setup a nutrition consultation or wellness service with me.







Address

Collegeville, PA

Opening Hours

Monday 5pm - 7pm
Tuesday 5pm - 7pm
Wednesday 5pm - 7pm
Thursday 5pm - 7pm
Friday 5pm - 7pm
Saturday 10am - 3pm

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