Digestive Issues

Resolve IBS Kelli Morgan RD Plant Based Nutrition

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Learn how Kelli Morgan healed IBS by adopting a plant based diet.

Recipes and Kelli’s Bio and Links Below:

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Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱 !

Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with Plant Based Atlanta, a PlantPure Communities pod and her Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations. Sharme is also one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. She earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). A retired public school teacher in her early 60s, she takes no medicines and is a living testament to the power of plants. Sharme has a B.S. in Secondary Education, a MEd in Educational Administration, and an EdS in Curriculum and Instruction.

CNS Kitchen: cnskitchen.nutritionstudies.org

Live Cooking Classes and More (CNS Kitchen Premium Space): https://bit.ly/CNS-Kitchen Atlanta Creole YouTube: https://www.youtube.com/c/AtlantaCreole

Sweet Potato Pie Smoothie Ingredients

Sweet Potato Pie Instructions

  1. Place ingredients into high speed blender like a Vitamix
  2. Blend until smooth!

Brussel Sprout Salad Ingredients

Balsamic Maple Dressing Ingredients

 Brussel Sprout Salad Instructions

  1. Roast shredded Brussel sprouts at 400 for 20 minutes or charred to your liking.
  2. Cook quinoa according to package. (use veggie broth for more flavor)
  3. Add ingredients for the dressing to a jar and shake to mix. 
  4. In a large salad bowl add arugula, Brussel sprouts, quinoa, pecans, apple, dried cherries/cranberries and red onion to serving bowl with dressing and toss to combine.

Kelli Morgan started her nutrition journey as a teenager. She started struggling with her weight and IBS symptoms in middle school. Countless doctors were not able to help her, so she started looking into nutrition to ease her pain. This lead her to becoming a Registered Dietitian and ultimately healing herself through a plant based diet. Today Kelli is a busy wife and mom to 3 children. She runs the instagram account @veggiemomcooks where she shared evidence based nutrition education and delicious recipes.

She also is a proud brand ambassador for the Juice Plus company-a whole food nutrition company. https://kellimorgan1.juiceplus.com/us/en

On Instagram: https://www.instagram.com/veggiemomcooks

The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.

Be Strong, Be Well and Be Green!🌱

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