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My philosophy:

Healthy living is not a one-size-fits-all approach. As individuals, we all have different needs that should fulfill our unique lifestyles. While it is essential to learn about nutritional value, I believe that it is equally valuable to understand the role of our overall wellbeing. Our emotional and physical states have a fundamental impact on our overall health.

About me:

Certified Health Coach through the Institute for Integrative Nutrition (IIN)

Like many, I have been on a health rollercoaster. And by health, I don’t just mean eating vegetables. I mean learning that I have an autoimmune disease, learning to love working out to feel good & learning to eat right for me. Unfortunately, I never focused on healthy living until I was unhappy mentally and physically. At first, I got trapped in diet culture, and I suffered from many adverse side effects.

I now understand that nothing was improving because I was not eating the right foods for my body. I was also scared of those foods.

During this time, I also developed eosinophilic esophagitis: an autoimmune disease that causes blockages in my esophagus from eating certain foods. Because allergy testing is all trial and error, I had to cut out eggs, soy, nuts, dairy, and gluten from my diet. I went through the effects of being told by medical professionals that I couldn’t eat these foods, and I finally stopped limiting the foods that I could eat— foods that I previously associated as “bad” foods. After three years, I have reintroduced many foods to my diet while not letting my restrictions get the best of me. I have learned so much, and finally, I am mentally and physically happy.

Going through hard times does make you stronger. Learning and understanding the nutritional value of all foods & about bio-individuality— that everyone has different needs— is so important to live a healthy life. No one should live by comparison. We are all completely different.

Focus areas:

Allergies/Food Restrictions

Let’s work together to find satisfying alternatives so you no longer need to struggle alone.

Clean Eating

I can help you learn how to read ingredient labels: what to look for and what to avoid in packaged items.

Lifestyle Evaluation

Let’s review what your day-to-day schedule looks like. Together we can make simple modifications to form a healthier lifestyle.

Grocery Hauls

I offer phone call or Facetime assistance making grocery lists and navigating the overwhelming options in grocery stores.

Recipes

  • Crispy Skin Branzino for 2

    Ingredients:

    • 2 fillets of branzino

    • Olive oil

    • 1 lemon

    • A bunch of rosemary

    • Lemon juice

    • Salt

    Instructions:

    1. Heat sautée pan on high with 1 tbsp of olive oil.

    2. Slice lemons and add them to the pan with a pinch of salt, rosemary, & 1 tbsp of lemon juice.

    3. While cooking lemons, line a cooking sheet with aluminum foil to put in the oven & put the oven on broil.

    4. Place the fish on the sheet with the skin facing up! (most important)

    5. After the skin is broiled to your liking, take it out of the oven and place the fish on the pan skin up.

    6. Cook the fish for ~3 minutes & ENJOY!

  • Eggplant Caponata

    Ingredients:

    • 1 medium eggplant

    • 1 medium vidalia onion

    • 2 garlic cloves

    • 1/3 cup olive oil

    • Salt & pepper

    • 1 tsp sugar

    • 2 tbsp wine vinegar

    • 1/2 tbsp oregano

    • 2 Tbsp tomato paste

    • 1 can button mushrooms

    • 1 cup of kalamata olives

    • Optional: 1/3 cup pine nuts

    Instructions:

    1. Dice the eggplant and onion into cubes.

    2. Add cubbed eggplant and onions to a large saucepan and sauté with 4 oz of button canned mushrooms, olive oil & 2 cloves of garlic.

    3. Once the ingredients are cooked add 1 tsp of salt, 1/2 tsp of pepper, (optional pine nuts), 1/3 cup water 1 can 6 oz of tomato paste, 1 tsp of oregano, 1 tsp of sugar, 2 tbsp wine vinegar, & 1/2 cup of kalamata olives.

    4. Combine all together & simmer for 25 min.

    5. Eat as a dip (or immerse blend and add as a sauce over pasta) & ENJOY!

  • Cauliflower Pizza (GF & DF)

    Ingredients:

    • 6 cups of cauliflower florets

    • 1 cup almond flour

    • 3 eggs

    • Salt & pepper

    • Toppings of choice (pictured: tomatoes, basil, onions, mushrooms)

    Instructions

    1. Preheat oven to 400 degrees.

    2. Blend the cauliflower until it’s riced.

    3. Transfer to a large bowl and add the almond flour, eggs, salt & pepper.

    4. Mix with a wisk and mash with hands into a dough form.

    5. Line a cooking sheet with parchment paper.

    6. Place the combined ingredients onto the pan and form into a rectangular shape.

    7. Bake for ~45 minutes until crispy.

    8. Top with your favorites & ENJOY!

  • Zucchini & Leek Soup

    Ingredients:

    • 6 medium zucchinis (chopped)


    • 7 leeks (chopped)


    • 2 tbsp olive oil


    • 4 cups vegetable/or chicken broth


    • Salt & pepper to taste


    Instructions:

    1. Microwave the zucchinis for 3 minutes.


    2. Heat the olive oil in a large saucepan over medium-high heat.

    3. While the pan is heating up, chop the bottom white part of the leeks into slices. Throw out the top green part.


    4. Sauté the leeks for ~6 minutes, but make sure to not let them brown.


    5. Add the zucchini and the broth to the pan.


    6. Cover the pan for and bring to a boil.


    7. Once it starts boiling, reduce the heat to low & simmer for 30 minutes.


    8. After 30 minutes, use a handheld blender to purée the soup.


    9. Season to taste & ENJOY!


A Preview of My Allergy Friendly Pantry:

SNACKS:

DESSERTS:

Contact me:

  • Free 30 minute consultation

  • Follow-up lifestyle review & goal evaluation

  • Phone call/Facetime sessions as needed

  • Unlimited guidance via text message

 

gisellegreenbaum1@gmail.com

Instagram: eatwellwithgiselle
(917) 748-8285

Integrative Nutrition Health Coach (INHC)

Issued by Institute for Integrative Nutrition

This badge designates that its holder has graduated from Integrative Nutrition's Health Coach Training Program. They have demonstrated an ability to understand and utilize a wide range of dietary and nutrition theories, as well as develop business and coaching skills to practice in a variety of settings. They have been trained to educate and guide clients to make behavioral changes resulting in improved nutrition, dietary habits, and physical ability and overall greater health and wellness.

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