She coaches clients to use real and natural foods to achieve their healthiest body and mind.
She runs her own business called Nova Scotia’s Nutrition Coach:
I listened to Stuart McLean on my way to a Nutrition Month promotion gig at a Superstore today.
Big Mistake. That man always makes me laugh and then cry…and cry and cry and cry. I mean wail!
He touches a tender spot in me and if that happens to coincide with peri-menopausal hormone somersaults. Well, I am a mess.
When I arrived at the store I had to explain to the pharmacy manager that my eyes were red and blurry because of the Canadian story-teller Stuart’s affect on me. He seemed to understand.. ..but then again….Pharmacists probably get all kinds of stories!
March is National Nutrition Month! Eat right and hug a dietitian…..I am always open for a hug!!
This creamy, comforting soup is the perfect accompaniment to a grey, cold drizzly day and Stuart McLean on the radio!
Enjoy!
BUTTERNUT SQUASH AND PEAR SOUP
a small knob of butter
2-3 cups of raw (fresh or frozen) cubed butternut squash*
2 ripe pears, peeled and chopped – I used Bosc
water
1 sprig rosemary
a grind or two of salt (not much)
In a medium – large pot melt the butter over medium heat, and add squash and pears. Let them stew a little in the pot with the melted butter, stir occasionally. Pour in the water, enough to cover the squash. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree in a blender, one or two cups at a time or with an immersion blender. Add a little salt.
It would be nice with a dollop of plain yogurt on top.
* Last summer I picked up a few seedlings of butternut squash. They grew very well in my garden – many squash to peel and cut up for the freezer!! Try it!
Source: http://www.bedfordbeacon.com/butternut-squash-pear-soup-for-the-sensitive-soul