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Happy New Year!

Wishing you all the best 
for 2018!
!

Thank you for your interest in our nutrition and wellness program!

I hope you had a good holiday season!

Please don't hesitate to call if you have any questions. I'll look forward to speaking with you!

All the best in health,
Jennifer Workman, M.S., R.D., C.Y.T

(303) 447-9484

Back to Balance:
"Balancing Vata" and help getting back on track.

A Gentle New Year Kick Start Detox:
New Year "Get Back to Balance" weekend

$10 Gift Certificate toward your next session:  To help you get started

Products: 
Continue to enjoy superior products

Recipe: From Stop Your Cravings, pg 220: Roasted Quinoa Vegetable Salad by Gigia Kolouch

Thank you for your referrals:
We appreciate it very much!

Book Store: 
Great books for your reading pleasure

Welcome to our newsletter.  We are committed to providing updates and information on health, fitness, nutrition and environmental topics. For more information on The Balanced Approach®, please visit our web site at www.thebalancedapproach.com or 
call us at 303-447-9484.

 


Back to Balance

Happy 2018!

We are now in the Vata season. 

It's cold, dry (depending on where you live), and and there has been a lot of change so far this year!

If you are feeling a bit "Vata imbalanced" due to:

traveling, being off regular eating and exercise schedules,

family visits during the holidays, winter weather,  etc.

Please don't hesitate to call (303) 447-9484 for help in getting

Back to Balance!

I look forward to hearing from you!

 

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A Gentle New Year  Kick Start Detox:

A reminder from Stop Your Cravings that can help you get back on track after the holiday season:

If you are already slipping around your New Year's resolution, why not try a different approach.

"Trying to lose weight/body fat in the middle of winter if you live in a cold climate, might not be the best way to use your energy.

Spring is actually the better time to kick in the body fat loss.

A gentle cleanse can get your year started in the right direction and help you let go of some of the extra you might have picked up over the holidays".

Please don't hesitate to call (303) 447-9484 if you need any help getting started.

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$10 Gift Certificate toward your next session: 

I would love to offer you $10 off your next session to help get you back on track!

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Products:

Continue to enjoy superior products

Please don't hesitate to call (303) 447-9484 if you have any questions regarding your program or supplement needs.

We will be sending you more specific information in 2018 regarding your health care needs.

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Recipe: From Stop Your Cravings, pg 220
Roasted Quinoa Vegetable Salad by Gigia Kolouch

Quinoa is an ancient grain grown in the Andes by the Incas. It contains more essential amino acids than any other grain. You'll enjoy its fluffy, nutty quality as an accompaniment to Mexican or Italian dishes. It's also great to add to bean soups to create a non-wheat and gluten, low-glycemic index, easy to digest complete protein!

Quinoa has a bitter coating that can be removed either by soaking it before cooking or by "toasting" it in a dry skillet.

Makes 8 Servings

1 cup quinoa, rinsed
2 cups water
1 eggplant, sliced lengthwise
2 zucchini, sliced lengthwise
1/3 cup extra virgin olive oil
½ pound string beans, washed and trimmed
1 onion, cut into ¼-inch rings
4 cloves garlic, peeled and sliced
2 tablespoons balsamic vinegar
¼ cup lemon juice
¼ cup chopped flat-leaf (Italian) parsley
Salt and freshly ground black pepper, to taste

Preheat the oven to 350 degrees.
In a dry skillet, lightly toast the quinoa, stirring continuously, until it smells nutty, turns light brown, and starts to pop, about 5 minutes or so. When done, add the water and cover the pan. Turn the heat to low and steam the grain for 20 to 25 minutes. Remove it from the heat, uncover, and set it aside to cool.
While the quinoa is steaming, lay the eggplant and zucchini slices on a baking sheet, and brush them with half the olive oil. Spread the string beans, onion, and garlic on a second baking sheet, brush them with the remaining oil, and bake all the vegetables in the preheated oven for 30 minutes or until cooked through.
Cut the eggplant and zucchini into thin strips and toss all the vegetables with the quinoa, vinegar, lemon juice, and parsley. Season with salt and pepper to taste and serve warm or at room temperature.

Per Serving: 257 calories; 14 grams fat; 6 grams protein; 30 grams carbohydrate

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Thank you for your referrals:

Enjoy a $10 savings off your next session when you send us a new client.

We appreciate it very much!

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Book Store: 

Please check out our Bookstore, with great books from well known authors. We are open to suggestions and new ideas

A portion of your investment will continue to go to children's hunger and education programs. Please see our updated Links section and TBA Mission Statement.

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© 2018 The Balanced Approach®.