Our Wellness Blog

Available here!!! Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. Collagen provides the infrastructure of the musculoskeletal system, essential for mobility. Peptides are short chain amino acids naturally derived from collagen protein. These natural peptides are highly bioavailable, digestible and soluble in cold water. The intake of collagen ensures the cohesion, elasticity and regeneration of skin, hair, tendon, cartilage, bones and joints.
Collagen is a natural and healthy ingredient that has been used for centuries. Collagen-rich foods are a large part of traditional diets. Our ancestors utilized whole-animal nutrition, which provided and abundant amount of collagen, the native form of gelatin. Over time, we have lost touch with this powerful, healing superfood.
Vital Proteins Collagen Peptides are sourced from pasture raised bovine hides from Brazil to ensure a natural, high quality, and sustainable source of this ancient nutritional powerhouse.
Collagen Peptides Benefits: Nourishment from the inside out
-promotes youthful skin, (improves even deep wrinkles) healthier hair, and stronger nails
-helps keep bones healthy and strong, increases athletic performance
-supports joint health
-contributes to a balanced diet and helps maintain weight
-supports healthy inflammation response due to over exercise
-natural glycine improves sleep quality
-pasture raised
-naturally minimally processed
-no additives or preservatives
-great for mixing into a quick drink with juice, milk, or water
-easily mixed into foods such as oatmeal, pasta sauce, or smoothies
-light molecular weight is highly digestible, aids in appetite stabilization

Sweet Pea Soup
This tastes nothing like sweet pea soup for those of you who are not fans of traditional pea soup. Here is a quick very basic Garden Pea Soup recipe. Super easy if you have a hand held blender! If you do not just wait until cooled and place in batches in your traditional blender. This freezes very well also, but I doubt there will be any left. Serve your soups with a salad, that way you are having your raw vegetables along with your cooked vegetables. (this aids digestion). Ingredients:
6 cups of chicken or vegetable broth
4-5 small potatoes quartered
2 cups frozen sweet peas
½ shallot or small sweet onion minced
1 clove garlic, minced
1-2 tablespoons of olive oil
Teaspoon of lemon juice
Sea salt and pepper to taste

Sauté onion and garlic in sauce pan with olive oil until fragrant. All you have to do now is place remaining ingredients (except the lemon juice) in the pot and cook until potatoes are tender. Take the soup off the stove and use hand held blender to puree. Add the lemon and season to taste with sea salt and pepper. Serve hot.

Calling all nacho lovers! Here is a great recipe for a dairy free and healthy nacho sauce that will please even your pickiest cheese eaters. And easy to boot!
1 cup raw cashews
1 1/2 cups nut milk (cashew milk is good but you can use any as long as it is unsweetened)
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 tablespoon chili powder
2 teaspoons sea salt
Soak the cashews in hot boiled water for 30 minutes. Rinse and drain. Add cashews into high speed blender with everything else until smooth and creamy. Pour into sauce pan and cook for 5 minutes until bubbly and thick. Serve with jalapenos on top with chips or veggies. DELISH!

Curried basil eggplant over rice
1 cup of white basmati rice
Sea salt and black pepper
2 tablespoons olive oil
2 cups vegetable broth
1 chopped onion
2 pints cherry or grape tomatoes, halved
1 eggplant (about a pound) cut into small cubes. Do not peel.
1 1/2 teaspoons curry powder
1 can chick peas, drained and rinsed
1/2 cup fresh chopped basil
1/2 cup full fat Greek yogurt (optional)
Cook rice according to package directions. Set aside. (I like using broth to cook the rice in as well.
1. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened,
2. Stir in the tomatoes, eggplant, curry powder, About 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant
3. Add 2 cups broth and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
4. Stir in the chickpeas and cook just until heated through, about 3 minutes.
5. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using. ENJOY!!!

Patient of the Week - Joanne!
Before coming to WholeBody Solutions, Joanne was suffering from issues stemming from digestion, swollen lymph nodes, and stubborn weight loss.
After starting WholeBody’s Nutritional program, Joanne reports an almost 100% improvement! Her digestive issues are almost back to normal, her lymph nodes have improved about 70%, and her ‘stubborn’ weight loss is no longer ‘stubborn’ – she has lost 17 ½ lbs! In addition to the changes above, Joanne has noticed improvements in her hair, gums, sex life, and mental clarity! Compared to other treatments she has tried, Joanne appreciates that “Dr. Ann gets to the root of the problem.”
Congratulations, Joanne!
We are grateful that you entrusted WholeBody Solutions to your Health & Wellness needs!

Chocolate Chia Pudding
Ingredients:
-1 (13.5 ounce) can coconut milk, blended
-1 cup water
-1/4 cup chia seeds
-2 tablespoons cacao powder
-1/8 teaspoon of celtic sea salt
-1/8 teaspoon of vanilla stevia
Directions:
-Combine the blended coconut milk, chia seeds and water into a jar and shake well
-Add cacao powder, stevia, and salt and shake well
-Refrigerate overnight to let chia seeds soften and absorb liquid
Enjoy!!!

Goldfish Crackers:
Makes 75 Goldfish
Ingredients:
-1 ¼ cup blanched almond flour
-1/8 teaspoon celtic sea salt
-1/8 teaspoon baking soda
-1 cup freshly grated cheddar cheese
-1 tablespoon olive oil
-1 large egg
Directions:
-In a food processor, combine almond flour, salt, baking soda, and cheese
-Pulse in oil and eggs until well combined
-Divide dough into 2 pieces
-Place 1 piece of dough between 2 sheets of parchment paper and roll to ¼ thick
-Remove top layer of parchment paper
-Use a goldfish cookie cutter to cut out the fish shapes
-Transfer goldfish to parchment lined baking sheet
-Roll leftover dough and place in refrigerator while repeating process with the second piece of dough
-Bake at 350 for 13-15 minutes
ENJOY!!!

Guacamole deviled eggs
Ingredients:
- 6 large hard boiled eggs, cooled and peeled - 2 ripe avocados - 1/4 cup of cilantro, finely chopped - 1tablespoon chives, finely chopped - 1 tablespoon lime juice
- 1/2 teaspoon Celtic sea salt - 1 teaspoon red pepper flakes - chili powder for garnish
Directions:
- cut eggs in half and remove the yolks - in a bowl mash the yolks and avocado - stir in cilantro, chives, lime juice, salt and red pepper flakes - scoop filling into egg whites with a 1 tablespoon ice cream scooper - refrigerate until serving - sprinkle chili powder on top
ENJOY!!!

Turkey Spinach Meatballs -olive oil (for baking sheet) -1 large organic egg, beaten to blend
-1/2 small onion, finely chopped -2 cloves of garlic, finely chopped -1 1/2 pound fresh turkey -1 10 oz package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture -1/2 cup finely grated pecorino Romano cheese (or Parmesan) -1/2 cup of oats (quick cooking)
-2 tablespoons chopped fresh flat leaf parsley -1 teaspoon fennel seeds -1 teaspoon of Dijon mustard -1 1/2 teaspoons sea salt -2 tablespoons olive oil -1 tablespoon tomato paste
Mix all ingredients together and roll into balls. You can make them any size you wish. Bake on greased cookie sheet at 350 until brown and sizzling. Serve them with your favorite marinara sauce. ENJOY!

Simple Vegan Cream of Broccoli Soup Recipe:
6 cups or so of broccoli florets (1 lb)
3 cloves of garlic, minced
1 small onion, chopped
5 cups chicken or veggie broth
1 cup of cashew cream [see recipe below]
2 tablespoons ghee
Sea salt and pepper

Cashew Cream:
1 cup rinsed raw cashews soaked in 3 cups boiling water for 30 minutes. Place cashews in blender with about 3/4 cup saved water from soaking. Blend until creamy. Sauté onion and garlic until fragrant in Ghee. Add broth and broccoli, bring to a boil and simmer until broccoli is just tender and still bright green. Add cashew cream and seasoning and use immersion blender to blend and purée. Adjust seasonings! Enjoy!