Vegan Coconut Fudge Ice Cream    

By Integrative Nutrition

Whether you’re a committed vegan or simply experimenting with a plant-based diet for health reasons, you shouldn’t have to go without ice cream. Making your own traditional ice cream at home can be intimidating – the process includes tempering eggs, avoiding scalded cream, and a host of other fiddly steps.


Pumpkin Seed Trail Mix Bites

By Integrative Nutrition

Pumpkin seeds (sometimes called pepitas) don’t get quite as much attention as the squash itself during this pumpkin-saturated season, but they should. They’re crunchy with a mild flavor that’s both nutty and grassy. Better yet, they’re incredibly healthy, offering protein and a generous dose of magnesium –  as well as a host of other nutrients and minerals, including manganese, copper, and zinc.


Gluten-Free Chocolate Chip Pumpkin Bread

By Integrative Nutrition

Fall in the United States has come to mean one thing – pumpkin! While the actual squash itself is incredibly heathy, it can be hard to avoid the sugary, fatty, refined grain-based pumpkin treats that suddenly appear in grocery stores, cafes, and bakeries the instant the leaves begin to change. This simple and satisfying recipe offers a way to enjoy the festivities of the season while still prioritizing your health goals.


Apple Oatmeal Spice Muffins

By Integrative Nutrition

Autumn is here and so is apple-picking season. If you’re wondering what to do with all of the fresh apples tumbling out of your crisper drawer, give this recipe a try. A tender, lightly-spiced muffin, packed with juicy apple chunks, is the perfect companion to a steaming mug of coffee on a chilly fall morning.


Raw Cashew Custard

By Rebecca Thiessen

Since becoming dairy-free, I have found that one of the most difficult things to substitute has been yogurt – nothing seems to be the right taste, texture and consistency. So, I created an even better alternative and I am so excited to share it with you!