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Have you ever wanted to have your own personal chef/nutritionist and motivator?
Are you struggling with balancing time commitments for a healthy diet, lifestyle and prevention of chronic disease?

I see a nutritionist as part farmer, part cook and part doctor. You have to understand more than just the basics in all of these fields to be able to truly help people
-John Bagnulo, PhD

Whole Health nutrition counseling is the next best step to making the impossible possible.

Nutrition is an evolving science. Whole Health Nutrition providers will make use of current scientific thinking in the delivery of medical nutrition therapy. The company is centered on a shared vision of health and wellness. We teach our clients to optimize health and wellbeing through the use of delicious, functional foods.

Standard sessions will provide recommendations based on assessment of your biochemical systems and the interaction food plays in health balance

*Custom meal planning and recipes focused on the best foods for your body
*Personalized nutrient recommendations
*Supplement recommendations
*Goal setting
*Functional foods to optimize health

spiced_chickpea_fresh_veggie_salad

Recipe for Health
Spiced Chickpea and Fresh Vegetable Salad

Ingredients:

  • 2 cans chickpeas (rinsed and drained)
  • 2 Tbsp olive oil
  • 1 tsp ground cardamom
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cumin
  • 2 cucumbers, diced
  • 2 tomatoes, diced
  • 1 cup radishes, quartered
  • 1 red pepper, diced
  • 1 small red onion, thinly sliced
  • 1 small bunch (about 1/4 cup chopped) cilantro, leaves picked
  • 1 small bunch (about 1/4 cup chopped) parsley, leaves picked
  • 6 Tbsp olive oil
  • Zest and juice of one lemon
  • 1 Tbsp sherry vinegar
  • 1 clove garlic, crushed or finely minced
  • 1 tsp sugar
  • Greek yogurt
  • Kosher salt and fresh cracked black pepper

Directions:
In a small bowl combine the cardamom, allspice and cumin. Mix well. Toss the chick peas in the spice mixture to evenly coat them. In a large frying pan heat the 2 Tbsp oil until shimmering. Add the chick peas and a sprinkle of salt and pepper and cook for 2-3 minutes or until the spices are fragrant. Pour onto a plate to cool.

In a large serving bowl combine the chopped veggies and herbs. Toss together.

In a small bowl or jar combine the olive oil, lemon zest and juice, sherry vinegar, garlic and sugar. Mix well.

Pour the dressing over the vegetables, season with salt and pepper and mix to combine. Serve the chickpeas next to the salad. Garnish with a dollop of Greek yogurt.

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