5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo...

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Sandra Musial, M.D. is a physician specializing in Food as Medicine who believes that the foundation of a healthy life starts with breast milk and whole food plant-based (WFPB) nutrition. She earned a BS degree in Nutritional Sciences from the University of New Hampshire and an MD degree from the University of Massachusetts Medical School. She worked in a private pediatric practice for 13 years and taught pediatric residents and medical students at Hasbro Children’s Hospital for 11 years. She is a Culinary Coach from Harvard’s CHEF Coaching program, has a certificate in Plant Based Nutrition from eCornell, and a Health Coaching certificate from the Institute for Integrative Nutrition®. Sandy is board certified in Pediatrics and Obesity Medicine and started an obesity clinic and the first vegetable garden at Hasbro Children’s Hospital. Though she has witnessed the healing power of conventional medicine, she has also seen its limitations, especially with regard to disease prevention through healthy nutrition. Three years ago, Sandy made the transition to Food as Medicine and started Plant Docs as an avenue for people to learn about the power of plant-based nutrition to preserve health and even reverse many chronic diseases. Sandy enjoys gardening, yoga, weaving, and sweater alchemy.

Programs available through Plant Docs

Private MD Nutrition Consultations

Primary Care Doctors versed in WFPB nutrition

Month-long Jumpstart Your Health! Immersion Program

Monthly Cooking Together with the Plant Docs Zoom classes

Corporate nutrition and wellness programs

Available for speaking engagements

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Sandy’s Homemade Granola

1/4 cup shredded coconut – sugar free 4 c rolled oats 1 c flaked cereal * ¼ c ground flax seed ½ c unsalted pumpkin seeds ¾ c sliced almonds 1 cup apple cider 1/4 c maple syrup or honey

1 tsp cinnamon ¼ tsp nutmeg 1/2 tsp sea salt (optional) 1 tsp vanilla ½ c dried cranberries (without added sugar or oil) ½ c dried black mission figs – diced ½ c dried apricots - diced

1. Heat oven to 300 and toast coconut until brown – about 7 min– set aside. 2. In a small saucepan, bring apple cider to a boil and simmer until reduced by ½ - then add maple syrup and spices.
2. While cider is cooking, mix the next 5 dry ingredients together: oats, cereal, seeds, almonds in a large bowl.
3. Pour the reduced apple cider mixture onto the dry ingredients and toss together until moistened.
4. Divide in half and spread evenly over 2 cookie sheets, and bake until golden brown – about 40 min – stir every 15 – 20 min.
5. Cut up dried fruit and toss with toasted coconut to prevent pieces from sticking together. If the dried cranberries are too hard, soak in warm water until softened then dry with towel before adding to the dried coconut.
6. Add dried fruit - toasted coconut mixture to the granola and let cool completely. Store in air-tight container. *I use Heritage Flakes by Nature’s Path but you can use any whole grain flaked cereal The bolded ingredients are the essential backbone of the recipe - you could make it with only these if you want or add everything. Feel free to play around with other nuts, dried fruit, or spices to give it some variety. For a delicious filling breakfast, top the granola with fresh blueberries, raspberries, strawberries, and almond milk. This is what I eat for breakfast every morning!