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Dr. Jen’s Immune Boosting Beans

August 9th, 2012
Many of us are still enjoying fresh Ontario green and yellow beans. Steaming beans and adding some sea salt and fresh pepper is delicious, but you might be in need of an even tastier dish! Traditional “Green Beans Almondine” is a favourite of many, but my recipe removes the dairy and adds an immune boosting twist – garlic and ginger. Both of these additions turn this dish into an anti-viral and anti-bacterial powerhouse. Look out summer colds!


  • (2 large servings)
  • 1lb of trimmed green and/or yellow beans
  • ¼ cup slivered almonds (or slice up whole almonds)
  • 1 clove of garlic, minced
  • 1 chunk of ginger (size of a die), peeled and grated
  • 1 tbsp coconut oil
  • Sea salt to taste
  • Freshly ground pepper to taste

Gently steam the beans and drain. Heat coconut oil in a pan and add the

almonds. Let them heat up for a few minutes and then add the garlic and
ginger. Cook until almonds and garlic have slightly browned – be careful not
to burn. Turn off the heat, add the beans to the pan, and toss until
combined. Add sea salt and fresh pepper to taste. Enjoy!

Dr. Jen’s Cool Quinoa Summer Salad

July 3rd, 2012

Dr. Jenn’s at it again with another one of her great, super healthy recipes!  Here’s one for all you Quinoa lovers out there!


  • 1 cup quinoa
  • 2 cups water
  • Pinch of sea salt
  • 1 large carrot (peeled and chopped)
  • 1 medium red onion (chopped)
  • 1 cucumber (chopped)
  • 1 sweet pepper (red, green, yellow, or orange- chopped)
  • 2 handfuls of baby spinach (torn into small pieces)
  • ¼ cup raisins
  • 100 grams of feta (crumbled)
  • ¼ cup fresh parsley (chopped)
  • ½ cup toasted sunflower seeds

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Dr. Jen’s Green Zinger Smoothie

May 8th, 2012

Although the weather is starting to improve, the frequent changes in temperature are challenging for your immune system. Here is a smoothie recipe to keep you in tip top shape!


  • 1/2 banana
  • 1/2 pear
  • large handful of baby spinach
  • 1 inch chunk of fresh ginger root (peeled and chopped)
  • 1-2 scoops of your favourite protein powder (mine is LivingProtein by
  • Living Fuel)
  • 2 tsp hemp oil
  • 1/2 cup apple juice
  • water


Blend all ingredients and enjoy! Add water to reach desired consistency. Use as much ginger as you can handle – it has amazing anti-viral, anti-bacterial, and warming properties to help keep you healthy.

Dr. Jen’s Vegan Burgers….in celebration of HEART MONTH!

February 2nd, 2012

I’ve been experimenting with living a (mostly) vegan diet since mid-January and I’m planning on continuing for another few weeks.  This is not something I thought I would ever do. I’m not a huge meat eater, but I do consume (in moderate portions) organic, happily raised poultry and meats. I also take issue with many vegetarian diets that are initiated because they are “healthier” but contain a lot of dairy and processed soy making them less healthy than a well-rounded omnivorous diet in my books – meatless hot dog, anyone?

Keep reading the “Dr. Jen’s Vegan Burgers….in celebration of HEART MONTH!” post…

Dr. Jen’s Tasty Beets

January 11th, 2012

Beets are amazing. First off, they are beautiful in colour, but even more importantly, they are oh so delicious and good for you! I recommend eating lots of beets while on my detox as they help to up-regulate liver enzymes. They are also jam packed with folic acid so they are excellent for pregnant women or those planning to conceive. This recipe uses only the beet root, but you can use the greens in your next salad or pan fry them up with a little olive oil, sea salt and pepper, and serve as a side.

Beets are root vegetables that grow beneath the soil, so the quality and health of the soil is an integral part of the quality of the beets. Choosing organic beets ensures that they have been grown in healthy soil that is free of pesticides and fertilizers. I like Earthbound Farm Organic beets.


  • 1 pound fresh red beets
  • 1-2 tbsp olive oil
  • 1-2 tbsp apple cider vinegar
  • 1 tsp dried rosemary
  • Sea salt and pepper to taste


Preheat oven to 375°F. Remove beets greens if they are still attached and scrub beets clean. Most recipes will instruct you to cook beets with skins on and then remove, but as long as you wash the beets very well, you can eat the skins too. Be sure to remove the tough end bits. Chop beets up into 2 inch cubes (or small bite size pieces- the smaller the chunks, the shorter the cooking time). Place beets in a large bowl. Drizzle with the olive oil and apple cider vinegar. Crush rosemary with your fingers and then add to beets. Add sea salt and pepper. Stir beets to combine. Place beets on a parchment lined baking sheet. Cook in the oven for 40-60 mins (depends on the size of your beet chunks and how well done you like them). They should be soft and sweet when finished! Enjoy alongside a nice piece of fish and some yummy brown rice and you’ve got yourself a detox friendly meal.

Dr. Jen’s Pumpkin Pie Smoothie

October 4th, 2011

In the mood for pumpkin pie but not the calories? Turn your favourite dessert into a healthy breakfast or snack with this tasty recipe!


(Serves one)

½ cup pumpkin puree (not pumpkin pie filling)

½ frozen banana

1 cup milk

¾ cup Greek yogurt (I like PC’s 0% M.F. honey)

¼ tsp pure vanilla extract

½ tsp pumpkin pie spice (to make 1 tsp of this blend, mix ½ tsp cinnamon, ¼ tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground nutmeg)

A few ice cubes


Blend and enjoy! If you are dairy sensitive, use rice or soy milk instead of cow’s milk and a vegan protein powder to replace the Greek yogurt.

Dr. Jen’s Vegetable Brown Rice Salad (A nice clean side dish!)

January 6th, 2011


  • 4 cups cooked brown rice
  • 3 tbsp flax oil
  • 1 tbsp coconut oil
  • 1 small zucchini
  • 4 tbsp lemon juice
  • 3 stalks chopped green onion
  • ¾ cup snow peas (chopped in half)
  • 1/3 cup chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • ½ tsp sea salt
  • Pepper to taste

Keep reading the “Dr. Jen’s Vegetable Brown Rice Salad” post…

Dr. Jen’s BBQ Scalloped Potatoes

June 3rd, 2009

Time to get outside and enjoy the barbecue! Here is a Naturopathic twist on a traditionally not-so-healthy dish. Enjoy!


  • 3-4 cups thinly sliced sweet potatoes
  • ½ cup chopped red onion
  • 1 clove chopped garlic
  • 1/3 cup fresh parmesan cheese
  • ½ cup goat cheese
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh rosemary
  • 2 tbsp. chopped fresh parsley
  • Sprinkling of sea salt
  • Freshly ground pepper to taste

Keep reading the “Dr. Jen’s BBQ Scalloped Potatoes” post…


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