There are lots of practitioners who specialize in wellness and nutrition. What makes Heather and Alicia’s way of practicing so unique are the following principles they follow when working with their clients.
About Us
Heather M. Beahan, MS, Functional Nutrition Coach, Befriending Your Body Certified Teacher, Trauma Informed Certification
Heather has an MS in Rehabilitation Counseling and is a Functional Nutrition Health Coach. Heather’s practice is unique in that she works with clients to find the root causes of their health imbalances from both physical and emotional points of view. When working with Heather, she will support you in developing a healthier relationship with food and your body. Her sessions include techniques for: finding foods that support health and healing in your unique body; stress management; cultivating a supportive inner dialogue and self compassion; and a variety of other tools to support you in achieving optimal health - mind, body and nutrition.
Alicia Salazar, CFNC & NBC-HWC
Alicia is a Functional Nutrition Counselor as well as a National Board Certified Health and Wellness Coach. She has completed training through the Functional Nutrition Alliance, Institute for Integrative Nutrition, MTHFR Practitioner Mastermind, and Holistic Cannabis Academy, and Centre for Healing. Alicia is also the founder of Stay Balanced LLC, a health and wellness coaching practice. Drawing on her experience in functional medicine, trauma-informed care, and various healing modalities, she offers clients compassionate support to meet their nutrition and wellness goals and improve their quality of life in a sustainable way. She specializes in epigenetic nutrition, digestive health, gentle detoxification, the endocannabinoid system, and stress management.
Fudge
Walnut Butter Ashwagandha Fudge
Ingredients:
2 ½ cups raw walnuts
⅓ cup coconut oil
¼ cup cacao
¼ cup coconut nectar (honey, maple syrup)
2 tsp ashwagandha tincture
Pinch salt
Directions: Melt the coconut oil. Put the raw walnuts in a food processor and mix until a smooth butter forms. Be careful not to overprocess as walnuts get very oily when overprocessed. Put the rest of the ingredients in with the walnut butter and pulse until well combined. Spread the mixture into a 4 by 4 flat storage container. Fudge will be about ½ inch thick. Put in the freezer to harden. Fudge will be ready when the mixture is solid. Cut into squares and enjoy. Store in the freezer as desserts made with coconut oil melt easily.