Hi There,

My name is Pharyne, and I have recently joined Dr. Susan’s Integrative Medicine team as her ‘in-house’ Nutrition Therapist. As part of her program, I will meet with any of Dr. Susan’s interested patients for a 1-on-1 nutritional assessment (in-person or virtually) and follow-up sessions. My nutrition philosophy aligns with Dr. Susan’s belief that a healthy gut is essential for lifelong health and optimal wellness. I am very excited to coach her patients on a path to learning and further understanding their personal nutritional needs. If you are interested in booking a nutritional assessment with myself, please get in touch with us!

Pharyne Hrywkiw BSc RHC

Nutrition Therapist

Dr. Susan's Integrative Health Program

March aka Nutrition Month – Ingredients for a Healthier Tomorrow is the theme for 2022. Each year for the month of March, nutrition professionals highlight a different area within the exciting field of nutrition. This Nutrition Month, the theme explores topics ranging from food safety and sovereignty to food literacy, tips on making sustainable choices, and information relating to nutrition care and prevention.

There are tons of good, reputable resources online. If you are interested in exploring more, search Nutrition Month 2022 Canada or US to find thought-provoking articles and delicious recipes.

It is the little things (the little ingredients, choices, and habits) that you make on a daily basis that can help to improve your energy levels, mood, digestion, sleep, and the list goes on and on!

In honor of Nutrition Month, I am sharing a couple of my recipes with you. Each recipe is nutrient dense, a source of high-quality protein, fiber, healthy fats, vitamins & minerals – all necessary “Ingredients for a Healthier Tomorrow”.

Simple Quinoa Salad (4 servings)

·         2 cups quinoa, cooked

·         1 avocado, diced

·         1/2 English cucumber, diced

·         1 pint of grape tomatoes, halved

·         2 tbsp. hemp hearts

·         Squeeze of lime juice

·         Sea salt & black pepper to taste

1.       Cook the quinoa on the stove over medium heat, until all the water evaporates. Set aside to cool

2.       On a cutting board - dice up the avocado, cucumber, and tomatoes

3.       In a large mixing/salad bowl - add the cooled quinoa, all the diced vegetables, hemp hearts, lime juice, salt and pepper. Gently mix until well combined

4.       Serve immediately as a side dish to your lunch/dinner or store in an air-tight container in the refrigerator for a few days. Enjoy!