In Episode 3 of the Restorative Nourishment Podcast I am speaking with May Tom, RD. May is a registered dietitian with an extensive training in functional medicine and is a certified Functional Medicine practitioner. May received her undergraduate degree in physiology and neuroscience from the University of California San Diego. She received her master's in public health from Loma Linda University along with her dietetics license. In this episode, we're talking about how to upgrade your metabolism and increase your energy with a supercharged breakfast so you can function your best and live your life's purpose.

If you could make one dietary change to set yourself onto a new trajectory of health, it would be to consume a nutrient dense breakfast consisting of high-quality protein, fiber, and healthy fats. A nutrient-dense, high-protein and fiber-rich breakfast will help you curb cravings for foods you are working to stay away from, boost your metabolism, balance your blood sugar, help regulate your circadian rhythms, keep your mind sharp during the day, and increase satiety.

Roasted root vegetables make the most quintessential side dish to a holiday meal, however, with the addition of a brightly flavored, antioxidant-rich parsley-basil pesto, the root vegetables are elevated to the next level! Celeriac (celery root), carrots, parsnips, and yellow potatoes form the base of this recipe. After they are cooked, the roasted vegetables are tossed with a flavorful dairy-free pesto. Did you know that by consuming flavonoid-rich herbs, such as parsley and basil, you help to regulate your blood sugar, reduce inflammation, and balance your immune system? Fresh herbs, such as parsley, are concentrated sources of powerful flavonoids. Flavonoids are a class of potent phytonutrients (phyto = plant).

Flaxseeds are a powerhouse of nutrients and fiber that help feed your beneficial gut microbes, reduce inflammation, regulate your digestive system, improve cardiovascular health, and help normalize blood sugar levels. This healthy muffin recipe uses 1 ½ cups of flaxseed meal, in addition to a small amount of oat flour and a cup of wild blueberries to pack in the nutrients!

Well, we have been very busy lately. Hence the two-week gap in posting to the blog. Tom has been working for months now round the clock on a research paper entitled "Nutritional Deficiencies in Celiac Disease, is Supplementation Necessary?" He is just about done with it, and I am looking forward to reading it!