Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

By Brianne Carter, Reiki Energy Healer

Pumpkin Pie Chia Pudding

~ 4 servings

1 cup milk of your preference (I like to use coconut milk from the can for the healthy fats!)
1 cup pumpkin puree (NOT pie filling)
¼ cup chia
2 Tbsp maple syrup
1 tsp vanilla
1.5 tsp pumpkin pie spice

– Mix together in a bowl and chill in the fridge for a few hours or overnight for breakfast the next day!
– Top with yogurt and pumpkin seeds, or any nuts and seeds of your choice! Enjoy!

Calming the Nervous System

Calming the Nervous System

By Dr. Michelle Hagel ND 

Right now we are in a time of tremendous uncertainty, this causes increased worry and stress as we try to plan and anticipate the future. Unfortunately, I do not have a magic solution to make all the stresses go away affecting our daily lives. However, what I can do is suggest support to change the way you react to situations. For example, when we are stressed, we deplete various nutrients in our system, by ensuring these nutrients like vitamin b are topped up we are able to respond in a much easier and calmer manner. There are also many other strategies like acupuncture and herbal therapies to calm our response and replenish the nervous system. So the more stress we have it acts as a cascade to make us more responsive to stress and worry.

Let us help you stop this cycle and manage this uncertain time in a calm and level-headed manner. Call into the clinic to book a consultation we can recommend injection, acupuncture, or herbal therapies to navigate your individual case.

Remember to always breathe. I recommend a box breathing strategy inhale 4 seconds, hold 4 seconds, exhale 4 seconds, hold 4 seconds, and repeat for several cycles.

Dr. Hagel utilizes a wide range of treatment options best suited for each individual. She treats a broad spectrum of health concerns including digestive health, hormonal imbalances, thyroid disruption, mental health, and infertility. She is a certified Naturopathic Doula and is licensed and in good standing with the Canadian Association of Naturopathic Doctors and the College of Naturopathic Doctors of Alberta. If you want to connect and book an appointment with Dr. Hagel Click HERE and she would be happy to work with you.

Healthy Fall Recipes

Healthy Fall Recipes

By Dr. Michelle Hagel ND 

Super Simple Slow Cooker Chicken Soup

1 Yellow Onion (diced)
4 stalks Celery (diced)
3 Carrot (medium, chopped)
1 tbsp Rosemary (fresh)
8 oz Chicken Breast (boneless, skinless)
1 lb Chicken Thighs (boneless, skinless)
Sea Salt & Black Pepper (to taste)
6 cups Water (or broth)

– Add all ingredients to the crockpot and cook on low for 6-8 hrs.
– Once the chicken is cooked through, transfer it to a large bowl, and shred it with two forks. Return the shredded chicken to the crockpot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.

Pumpkin Spice Smoothie

1/2 cup Water
1/4 cup Oats (rolled)
1/2 cup Pureed Pumpkin
1/4 tsp Pumpkin Pie Spice
1 tbsp Almond Butter
1 tbsp Chia Seeds
1/3 cup Unsweetened Almond Milk
1/2 Banana
1 tsp Maple Syrup

– Add the water and oats to a saucepan over medium-low heat. Bring to a simmer and cook for 4 minutes.
– Add the pumpkin and pumpkin pie spice and stir.
– Add the pumpkin and oat mixture to a blender along with the remaining ingredients. Blend until smooth and creamy.
– Serve warm and enjoy!warm and enjoy!

Healthy Cookies for Back to School

Healthy Cookies for Back to School

Healthy Cookies for Back to School
-Dr. Alisha Rawji ND.

Molasses Cookies
8 ingredients · 20 minutes · 8 servings

Directions
1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a
silicone baking mat.
2. In a mixing bowl, combine the coconut flour, tapioca flour, cinnamon, ginger and baking
soda.
3. Add the coconut oil, applesauce and molasses. Stir until the mixture is thick and the
ingredients are evenly combined.
4. Gently roll a tablespoonful of batter at a time and transfer to the baking sheet. Flatten
each ball using your fingers or a fork.
5. Bake for 12 to 15 minutes. Remove from the oven and let them cool completely to allow
the cookies to firm up. If the cookies are too crumbly, freeze them before serving. Enjoy!

Notes:
– Leftovers; Freeze in an airtight container or freezer bag. Serve from frozen (no need to thaw).
– Serving Size; One serving equals one cookie.
– Coconut Flour; This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another
type of coconut flour, note that results may vary.
– No Tapioca Flour? Use cornstarch or arrowroot powder instead.

Ingredients

1/4 cup Coconut Flour

1 tbsp Tapioca Flour

1/2 tsp Cinnamon

1 tsp Ground Ginger

1/4 tsp Baking Soda

1/4 cup Coconut Oil (melted)

1/4 cup Unsweetened Applesauce

1 tbsp Blackstrap Molasses

Enjoy!

Peanut Butter Cookies
4 ingredients · 30 minutes · 20 servings

Directions
1. Preheat the oven to 325oF (162oC) and line a baking sheet with parchment paper.
2. In a large mixing bowl combine peanut butter, eggs, sugar, and sea salt (optional). Stir
until a thick dough forms.
3. Use a tablespoon to drop even amounts of the dough onto the prepared baking sheet
about 2 inches apart. Gently flatten the drops with a fork.
4. Bake for 10 to 12 minutes, or until golden on the bottom. Remove from the oven and let
the cookies cool for 5 minutes. Transfer the cookies to a cooling rack to set completely.

Notes:
– Serving Size; One serving is equal to one cookie.
– Storage; Store the cookies in an airtight container on the counter for 5 days. Cookies can also be
frozen up to 3 months.
– No Cane Sugar? Use coconut sugar, brown sugar, or white sugar instead.

Ingredients

1 1/2 cups All Natural Peanut Butter

2 Egg

3/4 cup Cane Sugar

1/4 tsp

Enjoy!

Monster Breakfast Cookies
11 ingredients · 40 minutes · 12 servings

Directions
1. Preheat oven to 350oF (177oC).
2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter,
coconut oil, and maple syrup. Mix well.
3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins, and cinnamon.
4. Combine wet and dry ingredients and mix well. Using clean hands, form dough into large
cookies, and place them on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies
are golden brown.
5. Remove and let cool completely before storing in an airtight container or in the freezer.

Notes:
– No Raisins? Try unsweetened dried cranberries.
– No Pumpkin Seeds? Use sunflower seeds instead.
– No Eggs? Make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Stir and let sit for 10
minutes. Use this mixture to replace 1 egg.
– Serving Size; One serving is equal to one cookie.

Ingredients

2 Banana (mashed)

2 Egg

1 Carrot (grated)

1/2 cup Almond Butter

2 tbsps Coconut Oil

2 tbsps Maple Syrup

1 1/2 cups Oats

1 cup Almond Flour

1/4 cup Pumpkin Seeds

2/3 cup Organic Raisins

1 tsp Cinnamon

Enjoy!

NAET Case Study

NAET Case Study

NAET treatments or allergy desensitization treatments can be used to re-train the body’s immune system to resolve sensitivities and allergies. It will calm the immune system down if the individual is reacting to substances so that the inflammation is lowered and other treatments can be more effective. It is an excellent option for people that are tired of avoiding. It can provide freedom to not restrict their diet or activities, especially if there are many reacting substances. Please find below 3 different case studies where NAET has been used with great results.

Case number one, the patient presented with severe intolerances to red meat and tomatoes. She had not been able to tolerate them since she was 18 years old. Her symptoms included horrible stomach aches and vomiting if exposed to foods. She did an IgG food intolerance test through Rocky Mountain analytical Labs in January of 2016 where 19 different foods came up as elevated. Particular to note dairy, brewer’s yeast, and wheat were high. She was only interested in doing NAET treatments so no further supplementation was recommended during the treatments. We started her basic 15 treatments and it wasn’t until her 10th treatment that she started to notice a positive effect on her digestion. We did 3 additional treatments above the basic 15 treatments and she has been able to reintroduce all foods into her diet with no negative reactions. Including the red meat and tomatoes.

Case number two, the patient having environmental allergies. Her allergies started in March and continued through to August or even September some years. The patient had been managing allergy symptoms by avoiding the outdoors and taking antihistamines daily during allergy season. Her symptoms were poorly managed as she was suffering from itchy, watery eyes, difficulty breathing, and hives. Upon performing a scratch test we had determined she was reacting to grass, weed mix, ragweed, pollen, and mold. We began starting to treat allergies in the first visit. She responded very well, no reactions for the remainder of the summer, and still symptom-free.

Case number three, patient with chemical sensitivity. I had a patient very sensitive to new products, the chemicals they were treated for would create breathing issues, headaches, hives, itching, fatigue. This individual would have to purchase new products specifically mattresses and let them off gas for 3 weeks before she was able to use them. At that time she could still experience minor symptoms. She would also find new office buildings would cause symptoms. She was having a chemical sensitivity to the “new car” smell produced from VOC’s (volatile organic compounds). VOC’s include chlorofluocarbons (CFCs), formaldehyde, benzene, methylene chloride, toluene, perfluorocarbons, these chemicals are often used to provide flame retardant a protective coating or as a cleaner. After only one treatment she was already responding very well, just minor headaches. After 3 treatments she was completely non-reactive. We are now working through the basic 15 treatments to solidify her immune system and ensure it is a permanent resolution of chemical sensitivity