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Vegetarian Dinner: Quinoa Cakes with Eggplant Ragu

The end of summer is upon us, which means the farmers markets are starting to look a little purple. Eggplants in every shape and size are sprouting up in all the farm stands, begging to be picked from the bunch and brought home for a delicious vegetarian dish. Most of the time eggplants tend to make their dinnertime debut fried in breadcrumbs and smothered in cheese, but eggplants don’t need to contribute to an unhealthy meal. In fact, they are much better served in a dish that highlights their hearty flavor! We love this recipe for Quinoa Cakes with Eggplant Ragu. It’s a vegetarian dish that is sure to please even your most carnivorous dinner guest!

Quinoa Cakes with Eggplant and Tomato Ragu

How I Knew IIN Was Right for Me

Hi, I’m Marissa Vicario, IIN Class of 2009, and founder of Marissa's Well-being and Health, a health coaching practice that empowers women to kiss their unhealthy habits goodbye and transform their relationship with food. I enjoy running, training for triathlons, yoga, cooking, green juice, photography and traveling. You can connect with me on my blog, Facebook, Twitter, or Instagram.

My decision to enroll at IIN didn’t happen in an instant – it was one that took me years to make and was a leap I wish I’d had the foresight to make a lot sooner.

For as long as I can remember, I’d felt unfulfilled and immobile in my corporate job. I tried to rationalize that doing public relations and corporate communications for technology start-ups was serving the world with my unique gifts, but I couldn’t make the connection. I knew I had something bigger to share with the world and had always dreamed of owning a business, but never felt clear on what that would look like for me.  

[VIDEO] Integrative Nutrition Gets Local at the Union’s Square Farmers Market

Last weekend, a group of Integrative Nutrition staff members had the pleasure to connect with the New York City community at the Union’s Square farmers market. The famed Greenmarket brings together 140 regional farmers, fishermen, and bakers several days a week, and more than 60,000 shoppers gather on peak days to enjoy the fresh and seasonal produce, heritage meats, artisan breads, flowers, plants, and much more.

One Little Choice Led to Complete Happiness


Hi, I’m Jill Shapiro, IIN Class of 2011, and founder of Wellness by Jill. I traded in a life full of stress and anxiety working in finance for green juice, meditation and yoga. I am passionate about empowering women in the corporate world that are stressed and tired from the demands of their jobs and frustrated with their health. I help implement simple, healthy choices that make a big impact on women's lives as a whole. You can connect with me on my blog, Facebook, and Twitter.

I remember so clearly back in high school, I decided that because I loved math, I should be an accountant.

An accountant? I mean, doesn’t that just make sense? Back then I thought that this was the logical pathway to a fulfilling career. Sit behind a desk at a computer, work your behind off, collect your paycheck, and pay your rent and living expenses. Repeat daily, weekly, monthly.

I’ve learned a lot over the past year. I know now that just because you are good at something does not mean that you are passionate about it. Real passion is much deeper than just that.

Is nutrition the next big thing?

The other day, a staff member here at the school asked me a question that totally lit me up.

“Are we like Apple in the seventies?” she asked.

What a great question!

That got me thinking about the big game changers…companies like Apple, people like Gandhi, and movements like yoga.

And I asked myself, “Is nutrition the next big thing?”

In search of an answer, I thought about the common threads between all the game changers.

And I realized that they have two basic ingredients.

The Health Benefits of Herbs (And How to Use Them!)

Herbs, fresh or dried, are an excellent addition to your home cooked dishes. They are great for seasoning and often help to bring out the flavors of other ingredients in your dish. If you are trying to limit your sodium intake, herbs can help increase the flavor without all the added salt. Not only do herbs bring more complexity to your meal, but they also increase the nutritional value! Check out the health benefits of some of our favorite herbs to cook with:

Thyme

Kimberly Ashton Brings Healthy Change to Shanghai

Prior to enrolling at Integrative Nutrition, Kimberly Ashton was working in corporate events management and marketing communications.

Although a successful career allowed her to collaborate on projects ranging from the Beijing Olympics to the Shanghai World Expo, Kimberly aspired to use her communication skills to raise awareness about the importance of good health and proper nutrition. She began to research holistic health programs and realized that IIN could offer her exactly what she needed to achieve her dream career.

Learn how the Health Coach Training Program inspired Kimberly to co-found Shanghai’s first health food store and create a business that promotes the benefits of a healthy lifestyle.

My story…20 years in 4 mins [video]

I made you a video. (More on that in a sec.)

When I started Integrative Nutrition more than twenty years ago, I was just one person with a simple idea that if I could change what people ate, I could help change the world...

Today, that dream has manifested into the world’s largest nutrition school.

I’m proud of our vibrant international community of 30,000 graduates. Together, we’re making a difference in thousands of lives every day.

One of the questions people often ask me is, “How did you do it?”

So I thought it would be fun to make you a little video that answers that question.

Watch it below, and let me know what you think!

“Perfect” Broccoli: Healthy or Profit-Driven?

Though many aspects of the field of nutrition are still mired in controversy, there’s one piece of advice that virtually all researchers and experts agree upon: eat more leafy green vegetables. Greens are rich in vitamins, minerals, phytonutrients, and antioxidants, and consuming them daily can dramatically reduce the risk for obesity, heart disease, and even cancer.

Yet according to a 2010 report from the Centers for Disease Control, only 26% of American adults eat vegetables three or more times a day – that includes lettuce on a hamburger – and only 17% of dinners include a salad.

Why is there such a strong aversion to vegetables? The reasons are complex, but many people find fresh produce to be costly, inconvenient, and unpalatable. Though vegetables may be the healthiest choice, for many people, they are also the least attractive.   

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