Melissa’s Story

Picture this: a 21 week pregnant mom with a twenty-month-old toddler at an open play gymnastics centre. If you’ve never been to a place like this, let me explain the sponge pit. It’s exactly what you think. A big hole in the floor, filled with large blocks of sponge. Kids love the sponge pit! Basically, they jump in, sometimes with hesitation, but most times with fearlessness, cushioned by the sponge. Once in the pit, it is not easy to get out. This is part of the fun, of course. Sometimes they climb out on their own. Sometimes they need a little help from a grown up. Then, they do it all over again. Now that you have a vivid picture in your mind of the sponge pit, remember the 21 week pregnant mom with her toddler? This is Melissa and her daughter. They were at such a gymnastics centre and Melissa’s daughter was inside such a sponge pit. She could not get out on her own. She was in fact, drowning in sponge! What’s a 21 week pregnant mom to do but cautiously enter the sea of sponge and rescue her daughter? She did it! I’m sure that was not easy for either of them, and I wonder if the sponge pit will be included in their play-time during Melissa’s third trimester.

Melissa is having a wonderful pregnancy. She is currently 24 weeks and not experiencing any complications or discomfort. She has been eating well, with the nausea of morning sickness behind her. She admits she would rather eat a baked potato with sour cream than any kind of vegetable, but she knows how important it is to eat a balanced diet that includes nutrient-dense foods. So, she eats her potatoes and cream, as well as fruits and veggies, even if that means hiding her greens in a smoothie or pasta sauce.

Closeup on tummy of pregnant woman, wearing long green dress, ho

*Every individual is unique and will have different nutritional needs. The recommendations I make for Melissa may or may not benefit other women who have similar experiences. The nutritional advice given to Melissa is based on a specific, detailed health and lifestyle assessment. They will not apply to every pregnant woman. If you are interested in a personal assessment for yourself, please send an e-mail to

Melissa’s assessments and recommendations are much more detailed than what is in this blog post. Here, I am sharing her most important issues and some random topics. The information that is shared between us is extensive and continual.

One topic of conversation I had with Melissa was on the use of raw apple cider vinegar (ACV). If you are unfamiliar with ACV, it has a long list of health benefits, including relief of heartburn. It is important to note that raw, or unpasteurized ACV is what’s recommended. Raw ACV contains enzymes and minerals called ‘the mother’, which is destroyed by pasteurization. Many health authorities claim that pregnant women should not consume any unpasteurized foods to protect their unborn baby. If you do an online search, you will find conflicting information. Many claim that raw ACV is safe and many claim that it is unsafe, or that not enough is known about unpasteurized vinegars during pregnancy. I am confident in the safety of unpasteurized ACV (as long as it is a trusted brand). However, for all pregnant women, I encourage you to do your own research and form your own opinion on what is safe for you and your baby.

I will be following up with Melissa soon as she enters her third trimester. If you have any comments or questions you would like to ask, feel free to send me an e-mail.

If you would like to be notified when I post my next blog about Melissa, you can sign up for my e-mail list HERE. To thank you for signing up, I will send you my free offer, “You and Your Baby: 7 Simple Steps to Achieving a Healthy Pregnancy and Happy Baby.”

How to Make a Baby in 90 Days!


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REGISTRATION IS NOW CLOSED.  Contact me to be placed on the waiting list.    

START DATE:  December 1, 2014


Be one of the first six people to register and receive a FREE FOLLOW-UP VISIT to be used at a later date.


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Roasted Squash and Pumpkin Soup

You may have had your fill of pumpkin for a while, with Halloween just a few weeks ago.  But, I am posting this recipe anyway.  I made this recently with our left-over Halloween pumpkin and it is really delicious!  If you decide to give this recipe a try, please leave a comment and let me know what you think!



6 cups chopped pumpkin and butternut squash (about 1 squash and ½ small pumpkin)

2 tbsp. coconut oil (separated)

¼ sweet onion, chopped

1 ½ cup or 398 ml can of pinto beans (about ½ cup dried, pre-soaked and cooked)

½ cup fresh chopped parsley

2 cups chicken broth

1 ½ cups coconut milk

1 cup chopped green beans

1 tsp turmeric

1 tsp sea salt


Preheat oven to 425 degrees F.


Use 1 tbsp of coconut oil to grease a baking sheet. Evenly spread the pumpkin and squash and bake for 15 minutes.


Sautee onion over medium heat in the remaining coconut oil, for about five minutes.


Combine all remaining ingredients in a medium – large size pot. Add the pumpkin, squash and onion. Bring to a boil, reduce heat and simmer for ten minutes.


Option: Top with plain or Greek yogurt.

Roasted Squash and Pumpkin Soup

Deal of the Month!



This includes supplements and vitamins from quality top brand names such as Thorne, Genestra, Pure Encapsulations, Natural Factors and more.


Are you pregnant right now!? This is where you want to start! We will begin a plan immediately that provides your growing baby with all the necessary nutrients he or she needs to thrive. It includes a detailed nutrition and lifestyle assessment during pregnancy and one follow-up visit after you’ve had your baby. During a follow-up visit we will discuss what you have done so far, what concerns you have at the moment, and ways to optimize nutrition for your current situation. Ideally this follow-up visit would occur during the first 6 months after giving birth. However, each person is unique. I will work with you on an individual basis to decide the best time for your follow-up visit.