Concept Nutrition

10/22/2026

At the CBS Community Garden we are growing more than food, we’re growing community.

What started as a vision to bring people together has grown into something so much bigger.

Every harvest represents hours of volunteer dedication, shared knowledge, new friendships, and a community coming together around a common purpose.

Of course, the fresh, locally grown food is pretty wonderful too! 🥕🍅

But for me, the real success of our community garden isn’t measured in pounds of produce. It’s measured in connections made, skills learned, and the sense of belonging we’ve created along the way.

I’m so proud of what our volunteers and community partners have accomplished together.

Healthy communities don’t just happen. We grow them together. 💚

10/09/2026

Let’s support our local farms this weekend. They nourish our bellies and our communities. So grateful 💚.
Happy thanksgiving.

Fresh vegetables for sale all Thanksgiving Weekend. Thursday-Sunday starting 8am each day until we run out of vegetables.
1325 Topsail Road in Paradise.
We hope to see you!

10/09/2026

I still have a greenhouse full of itty-bitty green tomatoes…it was a tricky season for tomatoes, for sure!

If green tomato relish isn’t your thing, you can use this method to ripen your fruit inside. It works great, and I’ll have tomatoes on demand for weeks.

BUT if green tomato relish IS your thing…Then, do share!! I’d love your recipe 😘

10/06/2026

Hands down the best thing you can do to increase your fruit and veg intake is to wash and prep your produce right after you shop.

Otherwise we all know what happens…Food goes bad, money is wasted, and good intentions spoiled!

When veg is ready to go, it’s easier to eat. Because we all know that somedays peeling the carrot is reason enough not to eat it!

I love my snackle box because it puts variety at my fingertips. This week I rotated in radish for something different.

Yes, it takes a little extra time. But if you can find 30 minutes a week you can make eating well quicker and easier all week long.

Real food. Made simple.

09/27/2026

This one is for the woman who feels like progress is painfully slow.

It’s easy it is to focus on the days you didn’t get it right or the things you meant to do, but didn’t.

Showing up for yourself, is hard amongst everything else you do. And I know you’re tired.

But sure as the moon rises every night, change is happening. Even when you can’t see it.

Maybe not as quickly as you hoped. And maybe it’s not a straight line.

But you’re learning. You’re making different choices. And that’s the progress.

Take a minute to notice how far you’ve come.

You’re amazing.

09/19/2026

Now just portion for family meals, lunches for the week, or put in the freezer for another busy day!

Here are some ideas:

For the Taco Meat:
🥗 Taco salad with cheese and avocado
🌯 Burrito bowl with greens, black beans and rice
🥚 High protein breakfast bowl with scrambled eggs and salsa
🌯Quesadillas with black beans and salsa
🌶️ Nachos supreme
🌮 Tacos (well, duh!)

And the sauce is for more than spaghetti!

🍟 Sloppy Joe super fries
🍝 Baked spaghetti squash
🍅Lazy lasagna with cracked lasagna noodles

Or, divide it again, add beans, and seasonings to make a small pot of chili…then portion for chili sweet potato bowls, chili Mac n cheese, chili fries, chili with nachos and more!!!

For this cook I used two home made seasoning blends…Italian and taco seasoning. Same meat, same veggies, minimal effort and ENDLESS possibilities!

If real food feels hard, let’s make it simple. DM me to get started!

09/18/2026

Healthy? Yes. Breakfast? No.

These Jammy Energy Bars make the perfect pre-workout pick-me-up, or a great dessert.

But their modest macros aren’t enough to sustain you and may even spike your blood sugar, so they are not breakfast.

This is a conversation I have with clients often. Just because something is made with healthy ingredients doesn’t mean it automatically fits every goal or every meal.

The secret to balanced eating is understanding where delicious whole foods like this fit in YOUR plan.

SO, if you’re tired of mixed messages about healthy eating...DM me. I’d love to help!

RECIPE
3 cups strawberries (sliced)
2 tsp lemon juice
2 tsp arrowroot starch (or cornstarch)
3 cups rolled oats (divided)
½ cup maple syrup (divided)
1 egg
½ cup coconut oil (melted)
1 tsp vanilla extract
¼ tsp salt

1. Preheat oven to 350. Line a small baking dish with parchment paper going in both directions.
2. In a saucepan combine strawberries, lemon juice, 1/3 of the maple syrup and arrowroot powder. Bing to a simmer, stirring occasionally until thickened. Remove from heat and set aside.
3. Add 1/3 of the oats to blender and process into a fine flour
4. In a large bowl whisk the egg, remaining maple syrup, coconut oil, and vanilla.
5.Add the remaining oats, oat flour, and salt. Mix to combine.
6. Transfer ¾ of the oat mixture into the pan and press down to flatten.
7. Pour the strawberry jam over top. Then scatter remaining oat mixture over top.
8. Bake for 35 minutes until the top is golden brown.
9. Let cool completely before removing. Then slice into bars or squares and enjoy!

You can use any berries and sweeten to taste. For this batch, I used strawberry rhubarb with crushed pistachios on top! You can also use chia seeds to thicken for even more fibre!

09/07/2026

Ladies of my vintage might remember requesting a song on the radio…Well, I heard this tune and I’d like to send it out to who ever needs to hear it 💙 A gentle September reminder to make room for you.

08/26/2026

Looks like I will be popping by for some cucumbers! Get ‘em while they last!!

08/25/2026

Want a great way to preserve the fresh basil flavour long after the garden is finished.

Try this salt method!

1/2 cup loosely packed fresh basil leaves
1/2 cup coarse sea salt or kosher salt

Really, you can use any ratio depending on how herb forward you want to go!

1. Wash the basil and dry it extremely well.
2. Add basil and salt to a food processor and pulse until the basil is finely chopped and evenly distributed. The salt will turn a gorgeous bright green.
3.Spread in a thin layer on a parchment-lined baking sheet.
4.Dry in a dehydrator or oven at around 105°F.
5. Once completely dry, pulse briefly again if it has clumped.
6. Store in an airtight glass jar in a cool, dark cupboard.

My favourite way to use it is sprinkled on tomato + fresh mozzarella with a drizzle of olive oil. It would also be perfect for:

🥑Avocado toast
🥚 Scrambled or fried eggs
🌽 Grilled corn
🥔Roasted potatoes
🍅Bruschetta
🍹Rim for a Caesar (yes, please!!)

🤩Pro Tip: don’t jar it until it is bone dry. Fresh herbs introduce moisture, and drying it thoroughly is what makes this a shelf-stable herb salt rather than a refrigerated mixture.

P.S. be adventurous! try doing this with other herbs too. Rosemary, thyme, garlic scapes, dill, mint all work well.

How else do you preserve your herbs? Commment below!