Hi, my name is Grace McGuire from Nourish With Whole Food on Instagram. I just wanted to share a little bit about me. I am a mom to two adorable, energetic, full of life boys and just celebrated my 11-year wedding anniversary to my best friend who keeps me on my toes and has enjoyed my cooking for 19 years. I’m a well-qualified Holistic Nutritionist and I am finally attending the Institute of Integrative Nutrition. A journey that has been in the works for almost a decade, you see I’ve had a passion for whole foods for about 10+ years. My sister needed a kidney (She was born with vesicoureteral reflux and had 2 failed kidney transplants) and she needed to see if we were a match. At the time she asked I was in no shape to do this. I used to be a binge eater, diet pill taker, and alcohol was a daily habit that quickly took me to a road I didn’t want to be on. I quickly had to learn and research how I could prepare my body for this journey I wanted to take with my sister.
As a kid I always saw my sister hooked to a dialysis machine every day and lots of hospital visits and surgeries to keep her alive. I knew I wanted to make sure I could get my body, mind and spirit in the best shape inside and out. I researched different diets and I fell in love with all things whole food and became obsessed with wheatgrass and its beneficial enzymes and amino acids. I also looked into becoming vegan (I am not a vegan now) and how my body would react to this lifestyle. My main goal was to rebuild my gut, heal some addiction and eat healthier. It wasn’t easy at first but I knew I could do this, so my sister could have a better life.
In my early twenties, I was diagnosed with adult anxiety, ADHD and soon after with celiac. When I was diagnosed with celiac in 2012, I remember being relived cause I had so many stomach issues even after cleaning up my eating habits. It answered a lot of questions about my infertility and some gut issues I had that I never seemed to get a handle on. I do not take any prescribed medication for my ADHD or anxiety, I do however enjoy the benefits of herbs, fungi and medicinal plants to heal my body naturally. I believe what Hippocrates said about letting food be thy medicine to be so true. Eating from the earth and what the earth produces in its own season can be so beneficial to the body. I love sharing my purpose in life and passion for whole food with people on Instagram, Facebook and retreats. I want to share with everyone what I have learned and still am learning throughout this journey. I am a no-label food lover who thrives on eating whole foods every day to be able thrive and keep up with my boys.
I am also finding ways for them to help me around in the kitchen. My oldest who is now 7 years old loves creating smoothies for himself and the family to enjoy. He is now talking about us opening a restaurant when he gets older that is pet friendly and offers a lot of healthy food options as well as a place to do yoga and maybe cycling. Since becoming a mom my goal has been to teach them the difference between processed foods and real food from the earth. Teaching them to be mindful but still be able to enjoy life. I am a seasonal runner and enjoy running outdoors, so if I’m not outdoors you can find me on my yoga mat or spin bike, I am currently obsessed with the peloton app. Meditation is a big part of my healing journey and one I do every day, I like to meditate on God’s word and called the Bible the book of Life, cause is it not? I function better once I have meditated and it helps with my anxiety and ADHD. I believe in nourishing your mind, body and spirit with positive vibes, gratitude and delicious whole food to nourish you from the inside out. I love teaching and guiding those who want to live a healthier lifestyle. In the end we all just have one body and we should care for it the best way possible.
Tasty, Whole Recipes
Chickpea Pasta with Spinach, Mushrooms, and Juno Bites
One of the easiest, simple and delicious recipes to make on a week night is this pasta dish made with Juno Bites, organic spinach, and spices. My boys, love pasta but they have a wheat intolerance so we use chickpea pasta or brown rice pasta but you can use whatever your family likes. I hope you enjoy this recipe and add it to your weeknight meals.
- 1 TBSP Ghee
- ¼ tsp Himalayan pink salt
- 1 tsp Italian seasoning
- Pinch of freshly ground pepper
- 3 Small portabella mushrooms
- ½ Cup of fresh organic spinach
- 2 Cups Pure Flavor® Juno Bites red grape tomatoes, cut in half
- 1 Box of chickpea shell pasta or pasta of your choice
- Fresh basil, julienne
- Chopped pumpkin seeds
- In a medium low heat add the ghee to the skillet.
- Once melted add the Italian seasoning and the halved Juno Bites red grape tomatoes. Incorporate well.
- Add the salt and pepper, cook for 7-10 minutes.
- In the meantime cook the pasta as directed on the package.
- Once the tomatoes have cooked down, add the mushrooms and spinach, cook until spinach has wilted.
- Add the cooked pasta, making sure all of the ingredients are well incorporated.
- Add the julienne basil and serve with a sprinkle of chopped pumpkin seeds.
I love this recipe for when I have a gathering or when I just want a quick little snack filled with whole foods. It’s easy and you can make the grilled eggplant ahead of time if you are in a pinch.
- Pure Flavor® eggplant, sliced thick, about an inch or so
- Coconut oil
- Pinch of salt
- Pure Flavor® tomatoes on-the-vine
- Almond cream cheese
- Sprouted watermelon seeds
- Flax oil
- Lather sliced eggplant with coconut oil and add to a hot grill skillet over medium heat.
- Cook for 2-3 minutes on each side.
- Set aside on a baking sheet, and top with almond cream cheese, sliced tomato, watermelon seeds, garnish with watercress, and drizzle with flax oil for added omega 3 fatty acids.
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