When I started Integrative Nutrition, it was a small group of dedicated students with one simple idea: if we could change what people ate, we could help change the world for the better.

It’s 20 years later, and our little school has expanded into a community of thousands of passionate students and graduates who are making a real difference in countless lives worldwide.

It’s wonderful that the National College Credit Recommendation Service (NCCRS) also values our hard work; now, our programs are being recognized as a valuable part of an undergraduate education. (If you’re not familiar with it, the NCCRS is an internationally recognized organization that partners with over 1500 colleges and universities in the U.S. and Canada.)

March is here, but with this chilly weather you wouldn’t know that spring is just weeks away. Now is the perfect opportunity to sneak in some warming, winter vegetable dishes before the temperature starts to rise and spring comes into full bloom! This recipe from Integrative Nutrition graduate Terry Walters for Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms is perfect for late winter when Brussels sprouts and fennel are at the peak of their growing season. Serve this dish as a side with roasted chicken, or over quinoa for a warm, vegetarian dish.

Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms

Eggplant is one of my favorite vegetables. I love everything about it – from its beautiful purple color to the way it so kindly absorbs the favor of whatever I decide to pair it with. Usually that’s tomato sauce and cheese. Since the classic dish eggplant parmesan isn’t exactly healthy, I’m always on the lookout for new ways to cook this pretty vegetable.

When I found this recipe on 2008 IIN grad Amie Valpone’s blog The Healthy Apple, I was elated! Not only does she use eggplant, but she also incorporates some of my favorite flavors – paprika and balsamic vinegar. If you love eggplant like me, definitely give this recipe a try! And don’t be afraid to switch up the flavors by using your favorite spices!

Eggplant Fries

Serves 2

Ingredients

• 1 large eggplant
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra virgin olive oil
• 1/3 cup green tea, brewed and chilled
• Juice of 1 fresh lemon
• 1/3 tsp. sea salt
• 5 fresh basil leaves, finely chopped
• 1/4 tsp. smoked paprika
• 2 tbsp. ground flax seeds
  

Driving into the West Yorkshire town of Todmorden, England, you might notice something interesting. As you pass the police station, you’ll see large raised flowerbeds overflowing with kale, carrots and onions. Then you’ll pass the town’s main waterway, which is flanked on either side by apple trees and berry bushes. Next, you’ll see the strawberries outside of the doctor’s office, cherries in the grocery store parking lot, and an assortment of herbs outside of the health center.

This is the first step in the community of Todmorden’s plan to live completely sustainably, an initiative dubbed “Incredible Edible.” It all started with an idea between two friends, Mary Clear and Pam Warhurst, who decided that instead of fretting about the state of the world, they would start locally by planting a community garden.

At IIN, we are always looking for good, healthy cookbooks, so it’s no surprise that we are very excited about the release of Integrative Nutrition Graduate, class of 2011, Elizabeth Rider’s new book, WholeEating Cookbook!

The book is a vegetarian, gluten-free cookbook with an emphasis on low-glycemic recipes. What is low-glycemic? The glycemic scale measures the rate at which the food that you eat increases your blood sugar levels. Foods with lower numbers, 0-55, are low glycemic foods, and only raise your blood sugar level slightly. Foods that are medium glycemic range from 56-70, and high glycemic are from 71-100. Rider’s book features recipes for foods that satisfy your appetite without spiking your blood sugar level.

WholeEating Cookbook is full of healthy recipes that are perfect to serve at your holiday party this year. Our favorites include the Orange Pomegranate Sparkler, a sweet, fizzy, and festive drink, and the Crunchy Spiced Chickpeas, an appetizer recipe we recommend doubling – your guests will love it!

Hi IINer’s,

I have some exciting news for you!

We just announced our Mega Conference and Celebration in the Los Angeles area on the weekend of March 3-4, 2012. 

Thanksgiving is just days away – do you have your menu prepared? If you are still looking for some healthy dishes to serve your family and friends, check out our list of 101 Healthy Holiday Recipes for inspiration!

These Pumpkin Spice Muffins from IIN graduate and author of Clean Start and Clean Food, Terry Walters, are another of our favorite healthy, protein-packed recipes. They’re the perfect snack to keep you fueled as you start to power through your holiday cooking this week!

Thanksgiving is upon us, which means it’s time to start planning the menu for your next holiday gathering! Instead of overwhelming your body with high-calorie, unhealthy foods this year, why not try some healthy versions of all your holiday recipe favorites? We’ve put together this list of 101 of our favorite healthy holiday recipes, many of them straight from the kitchens of our students and graduates – thank you for your recommendations and suggestions! You, your family, and your friends are sure to love these delicious concoctions.

Breakfast

A healthy breakfast is a great way to start your day, especially during the busy holidays! These recipes will give you the energy your body needs to start the day but still leave room for plenty of turkey later.

1. Apple Cinnamon Baked Steel Cut Oatmeal

2. Pumpkin Pancakes

3. Cinnamon Raisin Pull Apart Bread (V)

4. Pecan Pie Muffins (V)

5. Cinnamon Raisin “Toast” (R)(V)

6. Savory Oatmeal

7. Homemade Pumpkin Spice Latte (DF)

8. Healthy Banana Bread

9. Weekend Frittata

10. Buckwheat Crispies (R)

At Integrative Nutrition, our students and graduates know that balancing primary foods is the most important part of nourishing our whole selves. We’ve seen students transform their health during their time at IIN by reconnecting with old friends or loved ones, getting into shape by starting a new workout plan, or embarking on a career path they love by starting their own business.  As they begin to balance their primary foods, their health and happiness improves tremendously!

Did you transform your health by focusing on your primary foods? Did your education at IIN support that transformation?

Great! We want to hear from you!

Enter IIN’s Transformation Contest to share a photo or two that shows how you improved your health by focusing on your transformation once you embraced your primary foods.

For many Americans, Sundays in the fall are all about one thing: Football.  And with game day comes game day food. This Sunday, instead of serving pizza or 7-layer bean dip with tortilla chips to the hungry football fans in your family, try this satisfying Curried Chicken Salad Sandwich, from IIN grad and Top Chef star, Andrea Beaman! This sandwich is delicious, healthy and filling. It’s just the thing to fuel those football fans for hours of cheering for their favorite team, and even for a quick pick-up game in the backyard at half time!