Coaching is Going Mainstream! Why become a Health and Wellness Coach? That's a question that's very easy to answer: 1). Because it works 2). Because right now we are seeing a remarkable surge in both public and professional interest in the profession 3). Because, if you are already an existing healthcare practitioner, you can become a coach quickly and easily
Tomatoes are controversial with the youngest members of the IHS household. Despite years of gentle persuasion, hiding them, passing them off as something else etc etc we are still a tomato-free zone - which takes a number of quick and easy family dinner options off the table!
We are busy people (with fussy toddlers) but we want to feed our family nutritious, delicious food. So, we are always excited when we find a recipe that’s simple, tasty and family friendly. This super versatile recipe from IHS Nutritional Therapy graduate Lisa Hughes (@nourishforlifenutrition) ticks all the boxes - tastes great, kids love it, perfect for a leftovers lunch/brunch! It is also gluten free, vegetarian (if you leave out the salami) and low carb.
Our latest IHS favourite comes from Nutrition and Lifestyle Coaching graduate Sinead Gallagher. For us, eggs are the ultimate weekend brunch food and this Israeli recipe combines eggs with fabulous flavours and loads of antioxidant phytonutrients, so its an absolute winner.
Our latest IHS favourite recipe comes from IHS Nutritional Therapy graduate Ola Van Zyl. It complements our June IHS fermentation challenge perfectly so is a great way to round off the month.
The basis of this recipe was supplied by Joanne Gribbin, our Personalised Sports Nutrition unit leader. However, at the same time, IHS Director Suzanne Laurie had stumbled across and become obsessed with, a very similar one from Deliciously Ella.
This week’s IHS favourite comes courtesy of Nita Brennan, from our enrolment and marketing team, or should we say from Sweff the Chef, Nita’s very lovely and very talented sister, who happens to be a health food chef. Check out her blog at www.sweffthechef.comThis recipe is a twist on a classic, but boy does that twist work.
It's been a while since we sent a recipe your way as the IHS team has been tied up with all kinds of exciting projects, but we couldn’t let National Vegetarian Week and International Baking Day pass by without an IHS favourite to mark both occasions!So here is our take on a delicious classic – Banana Bread. This version is refined sugar, egg, oil and butter free so is great for vegans and those on an egg free diet. It is also SERIOUSLY moreish and family friendly…..so don’t expect it to last long!
This week's IHS favourite is a little Easter treat for you all from Suzanne Laurie, IHS Director. Easter is a chocolate minefield and, particularly if you have children, your house can become overrun with eggs of all sizes.
Sometimes you just want a comforting culinary reminder of your childhood. But let's face it - thats not always the healthiest or freshest option…our mind is currently wandering to tins of Heinz mushroom soup, steamed treacle puddings, Angel Delight (does this even exist anymore??) and of course good old baked beans.