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Chocolate Pumpkin Bars

Chocolate Pumpkin Bars

This is a soft and gooey fall treat that can be great to serve at the dessert table at Thanksgiving.  This recipe originally came from PaleoOMG.com and is slightly modified

Ingredients

Chocolate Pumpkin Bars
Serves 16
This is a moist and dense pumpkin treat with added chocolate chips. It is gluten, soy and dairy free
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Prep Time
10 min
Prep Time
10 min
207 calories
24 g
12 g
12 g
2 g
8 g
52 g
6 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
52g
Servings
16
Amount Per Serving
Calories 207
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg
4%
Sodium 6mg
0%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 16g
Protein 2g
Vitamin A
36%
Vitamin C
1%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • ¾ c. pumpkin
  2. • ½ c. coconut oil melted
  3. • 1 pasture raised egg
  4. • 1 t. pure vanilla extract
  5. • 1 c. almond flour
  6. • ¼ c. tapioca flour
  7. • 1 c. org. coconut sugar
  8. • 1 T. pumpkin pie spice
  9. • ½ c. dark chocolate chips (I like Enjoy Life or Lily’s)
Instructions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. Line an 8x8 baking dish with parchment paper
  3. 3. Blend all ingredients together until well combined
  4. 4. Pour into dish and bake for 30 minutes. Let cool before lifting the parchment out of the pan
Adapted from paleomg.com
beta
calories
207
fat
12g
protein
2g
carbs
24g
more
Adapted from paleomg.com
TruFoods Nutrition http://trufoodsnutrition.com/
  • ¾ c. pumpkin
  • ½ c. coconut oil melted
  • 1 pasture raised egg
  • 1 t. pure vanilla extract
  • 1 c. almond flour
  • ¼ c. tapioca flour
  • 1 c. org. coconut sugar
  • 1 T. pumpkin pie spice
  • ½ c. dark chocolate chips (I like Enjoy Life or Lily’s)

Directions

  1. Preheat oven to 350 degrees
  2. Line an 8×8 baking dish with parchment paper
  3. Blend all ingredients together until well combined
  4. Pour into dish and bake for 30 minutes. Let cool before lifting the parchment out of the pan

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Green Beans with Garlic Herbed Dressing

 

Green beans with herb and garlic dressing
Serves 6
This is quick, easy and taste great. Easy enough for weeknights but fancy enough for company too.
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68 calories
5 g
0 g
5 g
2 g
1 g
88 g
214 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
88g
Servings
6
Amount Per Serving
Calories 68
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 214mg
9%
Total Carbohydrates 5g
2%
Dietary Fiber 3g
11%
Sugars 1g
Protein 2g
Vitamin A
10%
Vitamin C
6%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1- pound green beans (make it easy-buy them already trimmed)
  2. • ¼ cup raw almonds
  3. • 1 clove garlic
  4. • 1 small bunch parsley
  5. • 1 small bunch cilantro
  6. • 2 T. EVOO
  7. • 1-2 T. pure lemon juice (depends on your taste as to how much to use)
  8. • Dash salt
Instructions
  1. 1. Steam the green beans until just tender-don’t over-cook.
  2. 2. Place the rest of the ingredients into your food processor and blend
  3. 3. Toss the mixture with the green beans and serve!
beta
calories
68
fat
5g
protein
2g
carbs
5g
more
TruFoods Nutrition http://trufoodsnutrition.com/

Green Beans with Garlic Herbed Dressing

green beans with garlic herb sauce

Quick, easy and taste so good-my kind of recipe!

Easy enough for week nights but looks fancy enough for company. 

Ingredients

·        1 pound green beans (make it easy-buy them already trimmed)

·        ¼ cup raw almonds

·        1 clove garlic

·        1 small bunch parsley

·        1 small bunch cilantro

·        2 T. EVOO

·        1-2 T. pure lemon juice (depends on your taste as to how much to use)

·        Dash salt

Directions

1.      Steam the green beans until just tender-don’t over-cook.

2.      Place the rest of the ingredients into your food processor and blend

3.      Toss the mixture with the green beans and serve!

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Garden Herbed Crust-less Quiche

Garden Herbed Crust-less Quiche

I used what vegetables and herbs that I had on hand. Feel free to use the ones you prefer in this recipe as it is very versatile.

This makes a great make-ahead recipe to use for weekday morning breakfast or take to work for lunch.

Gluten, soy and dairy free

crustless quiche 2

Ingredients

  • 1 t. avocado oil and 1 T. avocado oil separated
  • 1 onion minced
  • 2 cloves garlic minced
  • 5 cups greens of your choice. (kale in spinach work well but I have made this with mixed dark greens and came out great)
  • Other veggies: here is what I used but play around with this: 1 c. sliced mushrooms, 4 mini bell peppers chopped, 4 broccolini stalks chopped.
  • 2 T. nutritional yeast (optional but gives it a protein and nutrient boost and has a cheesy taste)
  • Mixed Herbs: I used what I had in my garden and did not measure. Here is what I used.  Rosemary, basil, green onion, chives.  Feel free to use fresh or dried and add according to your taste.
  • s/p to taste.
  • ¾ c. milk alternative (I like pure coconut milk as most of the boxed milk alternatives on the store shelves are filled with so much added “stuff”. I don’t use cow dairy as large organic farms have been getting through loop holes and these big dairy organizations have found to not be following true organic practices.) 
  • 5 pasture raised eggs
  • Organic cheese (optional) I did not add any

Directions

  1. Grease a 9- inch pie dish with the 1 t. avocado oil. Set this aside. Preheat oven to 350 degrees F.
  2. Heat the 1 T. avocado oil in a large skillet. Add in the onion and sauté for 2-3 minutes. Add in the peppers, mushrooms, broccolini and the garlic and sauté for another 2-3 minutes.  Add in the leafy greens and sauté until they have wilted. 
  3. Add in the s/p and the fresh or dried herbs of choice
  4. Whisk the milk and the eggs together and cheese if using. Add in the nutritional yeast and stir. 
  5. Blend the veggie mixture with the milk and pour into the pie dish (to save one step, I measured out the milk in a large measuring cup and added in the eggs and yeast. Then I poured this and the veggie blend right into the pie dish and give it a good stir in the dish.)
  6. Bake for 50-60 minutes (mine in a convection oven took 45) until top is lightly browned.
  7. Serve hot or cold.

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Herb Seasoned Chicken Legs

 

 

thai chicken pic 2

Herb Seasoned Chicken Legs

Ingredients

  • Roughly 6-8 chicken legs with skin on
  • ¼ cup cilantro (or one small bunch)
  • ¼ c. parsley (or one small bunch)
  • 2 cloves garlic
  • 2 T. fish sauce
  • ¼ c. lemon juice
  • ½ inch piece of ginger root sliced
  • 1 shallot sliced
  • 2 T. avocado or coconut oil
  • 2 T. coconut aminos
  • 1 T. honey
  • 2 T. coconut milk

Directions

  1. Line a baking dish with parchment and layer in the chicken legs. Preheat oven to 370 degrees F.
  2. Place all other ingredients into a food processor and pulse until everything is chopped and incorporated.
  3. Pour sauce evenly over the chicken. It is not a thick liquid so you may need to pick up some of the herbed liquid and place it on top of the chicken. 
  4. Bake for 30 minutes. Flip over and spoon some sauce on the chicken and cook for another 30 minutes.  The chicken should have a nice brown color to it.  There should be some sauce left at bottom of pan-if so, rub the chicken legs in this before removing for extra flavor. 
  5. Enjoy hold or cold!

Note: I didn’t have non dairy milk one time so  I used goat milk kefir-still tasted great!  Try adding in or swapping out for other herbs you have on hand.

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Roasted Red Potato Salad

Roasted Red Potato Salad

roasted potato salad

Makes about 8 cups

Gluten, dairy and Soy free

Roasting the potatoes first gives this added flavor and is a nice twist from the traditional potato salad. This recipe can also be egg free if you use an egg free mayo. 

Ingredients

  • 12-15 small to medium size Baby red potatoes (not the large ones) or baby gold potatoes or a mixture (buy organic white potatoes)
  • 3 T. avocado oil
  • Dash sea salt and pepper
  • 2-3 stalks celery
  • 1 c. chopped carrots
  • ¼ c. chopped red onion
  • 2 T. chopped fresh parsley
  • 1 T. fresh chopped rosemary
  • 1/3 c. mayo (I like Primal Kitchen Avocado Mayo)
  • 1 T. ACV

Directions

  1. Preheat oven to 450 degrees F. Cut up the potatoes into cubes and place on parchment lined baking tray. Drizzle with the avocado oil and season with s/p.
  2. Bake 20-25 minutes or until they are soft and browned. Let cool
  3. While they are cooking, mix together the celery, carrots, red onion, parsley and rosemary. Add in the cooled potatoes.  Mix in the mayo and the ACV. Serve as is or chill for one hour. 

Note: you can mix up this recipe by trying different herbs, using sweet potatoes, adding chopped sweet peppers or adding in hard boiled eggs.

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information and to sign up for the Tru Foods monthly newsletter visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Spring Cabbage Slaw Salad

Spring Slaw

I love cabbage so I am always tweaking some dressings for a coleslaw blend. 

spring slaw 2

Ingredients

  • 4 cups of cabbage (I buy a bag of shredded cabbage or coleslaw mix)
  • 2 cups of shredded carrots (I buy organic shredded carrots)
  • 1 bunch org. cilantro chopped
  • 1 bunch org. parsley chopped
  • ½ cup slivered almonds
  • ¼ a red onion diced

Dressing

  • 6 T. EVOO
  • 4 T. Apple cider vinegar
  • 1 T. raw local honey
  • 1 t. Dijon mustard
  • Dash s/p

Directions

  1. Place all salad ingredients into a large bowl.
  2. Whisk together all the dressing ingredients and pour over the cabbage blend. Mix well. Refrigerate until ready to serve. 
  3. Adjust dressing to suit your taste-double amount if desired.

Note: can also add avocado slices at end. Add in protein to make it a meal

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Lemon Poppy Seed Bread GF Paleo

Lemon Poppy Seed Bread
Serves 10
An easy gluten, dairy and soy free quick bread recipe to make that tastes delicious
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110 calories
11 g
112 g
5 g
5 g
1 g
47 g
154 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
47g
Servings
10
Amount Per Serving
Calories 110
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 112mg
37%
Sodium 154mg
6%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
1%
Sugars 6g
Protein 5g
Vitamin A
3%
Vitamin C
1%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • ½ c. coconut flour
  2. • ½ tapioca flour
  3. • 1/8 c. poppy seeds (I used a little more)
  4. • ¾ t. baking soda
  5. • Dash sea salt
  6. • 1 T. grated lemon zest
  7. • 6 pasture raised eggs
  8. • ½ c. maple syrup
  9. • 1 T. lemon juice (not from concentrate)
  10. • 1 t. vanilla extract
Instructions
  1. 1. Preheat oven to 350 degrees. Blend together the coconut flour through to the zest.
  2. 2. In a separate bowl whisk, together the eggs through the lemon juice
  3. 3. Add the wet ingredients to the dry. It at first will look like thin liquid but coconut flour is highly absorbent so give it a minute and it will thicken up
  4. 4. Line an 8x8 tray with parchment paper. Pour in the batter
  5. 5. Bake for 30-35 minutes-watch so that it does not burn. (35 was too long in my oven)
Notes
  1. Zest: When I have lemons and oranges, I zest them and store the zest in the freezer so that I have it when I want to make a recipe.
beta
calories
110
fat
5g
protein
5g
carbs
11g
more
TruFoods Nutrition http://trufoodsnutrition.com/

Lemon Poppy Seed Bread

Gluten, soy and dairy free

This was a nice and light bread.   It was very easy to make. Very moist!

poppy seed bread

 

Ingredients

  • ½ c. coconut flour
  • ½ tapioca flour
  • 1/8 c. poppy seeds (I used a little more)
  • ¾ t. baking soda
  • Dash sea salt
  • 1 T. grated lemon zest
  • 6 pasture raised eggs
  • ½ c. maple syrup
  • ¼ lemon juice (not from concentrate)
  • 1 t. vanilla extract

Directions

  1. Preheat oven to 350 degrees. Blend together the coconut flour through to the zest.
  2. In a separate bowl whisk, together the eggs through the lemon juice
  3. Add the wet ingredients to the dry. It at first will look like thin liquid but coconut flour is highly absorbent so give it a minute and it will thicken up
  4. Line a 8×8 tray with parchment paper. Pour in the batter
  5. Bake for 30-35 minutes-watch so that it does not burn. (35 was too long in my oven)

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Chicken Asparagus Roll Ups

Chicken Asparagus Roll Ups

Gluten free

This was easier to make than I thought and good!

chicken asparagus roll ups

Ingredients

  • 4 organic chicken breasts (flatten them out or slice thin)
  • ½ cup mayo (I like Primal Kitchen mayo b/c it is soy and canola free-it uses avocado oil)
  • 3 T. Dijon mustard
  • 1 T. lemon juice (not from concentrate)
  • 2 t. dried tarragon (or spice blend of choosing for chicken)
  • s/p
  • 16 spears asparagus
  • 4 ounces grass fed cheese (or opt for vegan cheese or omit) (if you are casein sensitive you may be able to use goat cheese)
  • 1 cup gluten free bread crumbs

 

chicken asparagus roll ups 2

Directions

  1. Preheat oven to 425. Soften asparagus by steaming in steamer basket for several minutes (or cook on high in microwave for one minute)
  2. Flatten your chicken breasts and lay them out on a parchment lined baking tray
  3. Blend sauce ingredients together (mayo, mustard, lemon juice, tarragon, s/p)
  4. Spread some sauce onto each chicken beast then place some cheese on the chicken and then asparagus (you may need to cut your asparagus into halves or thirds). Use one half of the sauce mixture and save rest for the top of the chicken
  5. Roll up the breast and tuck the ends underneath
  6. Spread more sauce on the tops and then sprinkle with bread crumbs.
  7. Bake for 25 minutes

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Millet and Cauliflower Mash

Cauliflower Mash with Millet

By Karen Brennan, MSW, NC, BCHN ®, Herbalist

While many think of millet as a grain it is actually a seed.  For that reason, I wonder if it should be included in the paleo diet plan.  This is a twist on cauliflower rice. This recipe was also very simple and quick to make. 

millet cauliflower mash

Ingredients (serves 3-4)

  • 1 T. avocado oil
  • 1 c. diced onion
  • 2 cloves minced garlic
  • 1 t. sea salt
  • 1 c millet
  • ½ of a head of cauliflower, chopped (I used an entire small head of cauliflower)
  • 2 ½ cups chicken broth or bone broth (more on hand as needed) I added about another 1/2 cup. 
  • 1 T. nutritional yeast (optional but a good protein and B vitamin boost)
  • Dash pepper/salt
  • ¼ c. chopped fresh cilantro (or parsley)

Directions

  1. In a large pot over medium high heat, warm the avocado oil and sauté the onion and garlic with the salt for about 5 minutes
  2. Add in the millet, cauliflower, broth and dash salt. Increase the heat to high and bring to a boil. Then reduce the heat to medium and simmer for about 40 minutes stirring regularly and until the millet is cooked through and the liquid has been absorbed.  This should have a creamy consistency.  Add more broth if needed
  3. Use a potato masher to break up any of the cauliflower as need. At this point you can leave out the nutritional yeast or add it in and add salt and pepper to your taste. 
  4. Add the cilantro and serve.

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Millet Peanut Butter Chocolate Chip Cookie

Millet Chocolate Chip Cookies with Peanut Butter

By Karen Brennan, MSW, NC, Herbalist, BCHN ®

A sweet treat to have on occasion that is gluten free but also does not contain brown rice flour.  Many GF products contain brown rice flour which is high in arsenic so it is best to limit the amount of brown rice and brown rice flour if eating a GF diet.  See my article on the benefits of millet http://trufoodsnutrition.com/10-reasons-why-you-should-add-this-grain-seed-into-your-diet/

millet cookie above

Ingredients

  • ½ c. coconut sugar
  • ½ c. organic brown sugar
  • 1 c. peanut butter (or try with almond butter)
  • ½ c. grass fed butter softened (or if DF use spectrum)
  • 1 pasture raised egg
  • 1 /2 T. pure vanilla extract
  • ¾ c. millet flour
  • ¼ c. arrow root starch
  • ½ tsp. baking soda
  • ½ tsp baking powder
  • 1/2 tsp. xanthan gum
  • Dash sea salt
    • 1 c. dark chocolate chips (I like Lily’s or Enjoy Life chocolate chip brands)

millet cookie dough

Directions

  1. Cream the butter with the sugars and the peanut butter. Add the egg and blend
  2. In a separate bowl, whisk the flour, starch, baking soda and powder and salt
  3. Add the dry ingredients into the wet ingredients and combine well
  4. Add in the dark chocolate.
  5. Wrap the dough in parchment paper and chill in fridge for at least 30 minutes
  6. Place dough on parchment lined cookie tray and bake for 12 minutes at 350 degrees F.

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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