Ashleigh Paige, Integrative Nutrition Coach

08/05/2025

👋🏻 Hi pregnant mamas or honestly, anyone trying to just eat better!

I whipped this up really quick because I see so many posts in my mom’s group that are about dieting and honestly, it breaks my heart. It’s not to blame or shame anyone, there’s $1 billion diet industry that has confused everyone without a degree in nutrition.

I did this to shine some light and provide some clarity.
Nourish yourself and baby with confidence — swipe through for a safe, functional nutrition-informed approach to healthy weight management during pregnancy. 🤰🏼
Slide 1 - Cover

Pregnancy-Safe Weight Management Plan
Nourish yourself and baby with confidence — swipe through for a safe, functional medicine-informed approach to healthy weight management during pregnancy.

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Slide 2 - Guiding Principles

Pregnancy is not the time for restriction — it’s about smart, nutrient-rich nourishment.

→ Avoid excess but meet your needs
→ Balance blood sugar to avoid crashes + cravings
→ Focus on nutrient density
→ Gentle movement is your metabolic best friend

Let’s move with love, not restriction.

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Slide 3 - Core Nutrition Strategy

Building your pregnancy plate, the functional medicine way:

→ Protein keeps you full + supports baby’s growth
→ Healthy fats nourish hormones + the brain
→ Complex carbs fuel steady energy
→ Non-starchy veggies support digestion + micronutrients

Every bite matters — choose whole, vibrant foods.

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Slide 4 - Sample Day of Eating

What does eating this way actually look like?

Simple + balanced.

→ Eggs + avocado + toast
→ Yogurt + flax
→ Salmon + quinoa + greens
→ Hummus + veggies
→ Grass-fed beef + broccoli

Pregnancy eating simplified and satisfying.

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Slide 5 - Movement Recommendations

Movement during pregnancy isn’t about burning calories — it’s about circulation, blood sugar, and mood.

→ Walks after meals
→ Prenatal yoga
→ Light resistance + mobility

Stay strong, grounded, and connected to your body.

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Slide 6 - Functional Medicine Add-Ons

Targeted support, if needed.

→ Probiotics for gut health
→ Ginger tea for digestion
→ Dandelion for gentle detox and minerals

Always work with your practitioner, but simple add-ons can go a long way.

14/04/2025

Happy 10th birthday to my lil lovebug. 🥰 🐶 She never met a mouth she didn’t want to make out with 😅. Definitely was reincarnated from a baby and doesn’t realize she’s not a dog. Fostered her 5 years ago and she was too perfect not to keep. I’m the only one who loves her stinky breath as a Mother should 😁

08/04/2025

S M O O T H I E S (and why yours might not be working).

After talking to hundreds of people across the country, I’ve seen the same pattern over and over……

You’re putting in the effort to blend a smoothie… but it’s not keeping you full, balanced, or energized.

Why? Because it’s often missing the key components to make it a true meal.

Most smoothies are too light → cue the blood sugar crash + 10AM hunger.

So I created a formula to fix that.
Simple. Balanced. Certified Nutrition Specialist-approved.

• Protein (20–30g)
• Healthy fats (1–2 Tbsp)
• Fiber (1–2 Tbsp)
• Low-glycemic fruit (¼–½ cup)
• Greens (½–1 cup)
• Liquid (8–10 oz)
• Optional boosters (small amounts)

Use it as a guide — it doesn’t have to be perfect every time. But if you’re taking the time to blend it, let it work for you.

Save this. Share it. Start blending smarter.

07/04/2025

Grateful for cozy soups carrying me through pregnancy—especially when my appetite’s been all over the place. Swipe to the end to see how my hair caught on fire while making it 😆

This one might not look gourmet, but trust me—it’s so good. Even my Diet Coke-loving, pizza puff-obsessed, city worker (they know the best eats) husband went back for seconds. I was genuinely shocked!

But here’s why I’m obsessed: it’s protein-packed, fiber-rich, and full of minerals—basically everything I need right now in one bowl.

I loosely followed a recipe, but then went full nutritionist and boosted it with some functional upgrades:
• Pre-cooked spicy chicken
• Bone broth
• Okra
• Edamame/mung bean noodles

Each serving has 25–30g of protein and 14g+ fiber. Nourishing, filling, and pregnancy-friendly—aka exactly what I need for lunch when my appetite is low but my body still needs the support.

04/04/2025

Grateful for decorating. It gets me through the dark winters. Not grateful for the couch pictured because although it is really chic, it is the most uncomfortable thing I’ve ever sat on.

10/05/2022

22/02/2022

My 86yr old Aunt. So proud 😍.

26/01/2022

22/12/2021

The longest night of the year is upon us: the . While many people feel less happy at times during cold, gloomy days during the winter, these “winter blues” are usually temporary and do not interfere with a person’s functioning. In contrast, some people may start to feel consistently “down” when the days get shorter in the fall and winter and begin to feel better in the spring with its longer daylight hours. Is it just the 'winter blues' or seasonal affective disorder (SAD)? This infographic may help guide you on when to seek professional help. https://go.usa.gov/xezdp

30/09/2021

The most flavorful Lemon poppyseed muffins I’ve made yet. 🍋🍋🍋🍋 I don’t know about you but I don’t like my muffins tasting like almond or coconut which tend to be the case with most of those flours. I tried baking with a new gluten-free flour for the first time and it changed everything! I’ll never go back to another flour. HIGHLY recommend Pamela’s gluten-free baking flour 🙌🏻👏 These came our sweet, fluffy and lemony rather than tasting like 🥜 or 🥥. Finally, a gluten free muffin that tastes like a muffin should. 👏 For the Muffins:

2 cups gluten free all-purpose flour (tagged it)
1/4 teaspoon xanthan gum
1 Tablespoon poppy seeds
2 teaspoons aluminum free baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2/3 cup granulated sugar (Lakanto)
zest from 1 medium lemon
2 large eggs, room temperature
juice from 1 medium lemon
2 teaspoons lemon extract
1/3 cup canola or avocado oil
1/2 cup milk or unsweetened coconut milk
1/2 cup powdered sugar ( Swerve confectioners sugar)
2 teaspoons fresh lemon juice (about 1/2 a medium lemon)
zest from 1 medium lemon Instructions
To Make the Muffins:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a large bowl, whisk together the gluten free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.
In a medium bowl, whisk together the eggs, fresh lemon juice, lemon extract, oil, and coconut milk until completely combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the 12 muffin cups, they will be almost filled.
Bake at 400 degrees for 14-15 minutes or until done. Do not over-bake. When done, remove from the baking pan immediately and cool completely on a wire rack. Cool before adding the glaze. To make the glaze:

Add the powdered sugar, fresh lemon juice, and lemon zest to a small bowl. Stir together until smooth. Drizzle over cooled muffins or use a spoon to cover the tops like a glaze.

14/08/2021

I can’t recommend this documentary enough. It’s weird because for as long as I can remember whenever I’m near a grass I always takeoff my shoes - It just felt right and the natural thing to do.

I think we have have natural instincts but most of us as a society have gotten so far from nature and that is part of the reason why everyone is so sick. This documentary proves it!

https://youtu.be/44ddtR0XDVU

Share where you're viewing the film from, how grounding (earthing) has helped you, and/or any questions in the comments below. Learn more at https://earthing...

11/08/2021

Betty freaking Crocker over here. 💅😛Blackberry Buckwheat scones. No added sugar.

1/2 cup rolled oats
2 cups buckwheat flour
1/2 cup lakanto golden sugar
1.5 tsps gluten-free baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/3 cup of coconut oil or butter, softened and cut into small cubes
1 egg
1 cup buttermilk
1 teaspoon pure vanilla extract
1/3 cup of Lakanto maple syrup

Preheat your oven to 350F. Line a large baking sheet with parchment paper and set aside.
In a blender or coffee grinder, pulverise half of the oats into a rough flour.

Put them and the remaining 1/4 cup of oats into a large mixing bowl. Add the flour, sugar, baking powder, cardamom/cinnamon, baking soda , and stir until well combined.
Using two knives or your fingers, blend the butter into the flour mixture until well incorporated.
In a smaller mixing bowl, lightly beat the egg, and then whisk in the vanilla and buttermilk. Add this to the flour mixture, stirring to combine.
If you want to add any fruit or seeds fold them in now - I add a cup of mashed blackberries.

Roll out your dough into a circular shape on a lightly floured surface. Once the dough is at a thickness you like cut the circle into 8 triangular scones. Half your circle, then quarter it, then half those quarters for each triangle to be roughly the same size.
Place each triangular scone gently on the baking sheet and bake for nearly 20 minutes until the scones are firm on top but not hard or crunchy. Cool slightly and serve.