Trish Chaput's guest appearances

Trish Chaput

Discover Health

Mike Collins

Reed Davis

David Sherwin

Tracy Gapin

Laura Folkes

Robert Nagourney

Brainwave Entrainment

Rudrani Banik

Bob Levine

Melina Roberts

Laura Beers

Howard Stanten

Erin Wright

Hank Letarte

Dawn C. Meyer

OwlTail

Trish Murray

Healthy Holiday Eating with Dr. Trish Murray and Life Coach Trish Chaput Dr. Trish Murray and Life Coach Trish Chaput discuss making healthy choices during the holidays and how to stay on track when you have serious food sensitivities!  We know it’s hard to ask family and friends to “fork” over the information on all the ingredients they cook with, but can help you explain to them why you need to know and how you can still enjoy all the holiday classics with simple substitutions!  Listen in as Dr. Trish &amp; Trish discuss preparing their own holiday meals and going out to eat with food sensitivities! Vegan Pumpkin Pie Yield: 1 Standard sized pie Prep Time 10 Minutes Cook Time 40 minutes Total Time 50 minutesThis vegan, gluten-free pumpkin pie has al the classic pumpkin pie flavor without the guilt. Ingredients 1 (15 oz.) can pumpkin (not pumpkin pie fillings) 1 cup coconut milk 1/3 cup maple syrup 2 tablespoons brown sugar 1 tablespoon pumpkin pie spice 3 tablespoon organic cornstarch 1⁄2 teaspoon sea salt 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell Dairy-free whipped cream, for serving Instructions Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, cornstarch, salt, and vanilla until very smooth. Pour into the par-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling, has set. Be sure to check halfway through baking and cover the crust edges with foil or a crust shield if they are getting dark. It’s okay if it still jiggles a bit, it sets while it cools overnight. Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy-free whipped cream. Notes: Paleo Option: You can use arrowroot in place of the cornstarch, though the consistency won’t be quite as perfect. Sub coconut sugar for the brown sugar or omit it. This recipe makes one standard 9-inch pie. If you are using a store-bought crust, you’ll want to blind bake the shell first, so you don’t end up with a soggy crust. Nutrition Information: Yield 6 serving size: 1 slice Amount Per Serving: Calories: 304 Total Fat: 16g Saturated Fat: 0g Cholesterol: n/amg Sodium: n/amg Carbohydrates: n/ag Fiber: n/ag Sugar: n/ag Protein: n/ag

Healthy Holiday Eating with Dr. Trish Murray and Life Coach Trish Chaput Dr. Trish Murray and Life Coach Trish Chaput discuss making healthy choices during the holidays and how to stay on track when you have serious food sensitivities! We know it’s hard to ask family and friends to “fork” over the information on all the ingredients they cook with, but can help you explain to them why you need to know and how you can still enjoy all the holiday classics with simple substitutions! Listen in as Dr. Trish &amp; Trish discuss preparing their own holiday meals and going out to eat with food sensitivities! Vegan Pumpkin Pie Yield: 1 Standard sized pie Prep Time 10 Minutes Cook Time 40 minutes Total Time 50 minutesThis vegan, gluten-free pumpkin pie has al the classic pumpkin pie flavor without the guilt. Ingredients 1 (15 oz.) can pumpkin (not pumpkin pie fillings) 1 cup coconut milk 1/3 cup maple syrup 2 tablespoons brown sugar 1 tablespoon pumpkin pie spice 3 tablespoon organic cornstarch 1⁄2 teaspoon sea salt 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell Dairy-free whipped cream, for serving Instructions Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, cornstarch, salt, and vanilla until very smooth. Pour into the par-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling, has set. Be sure to check halfway through baking and cover the crust edges with foil or a crust shield if they are getting dark. It’s okay if it still jiggles a bit, it sets while it cools overnight. Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy-free whipped cream. Notes: Paleo Option: You can use arrowroot in place of the cornstarch, though the consistency won’t be quite as perfect. Sub coconut sugar for the brown sugar or omit it. This recipe makes one standard 9-inch pie. If you are using a store-bought crust, you’ll want to blind bake the shell first, so you don’t end up with a soggy crust. Nutrition Information: Yield 6 serving size: 1 slice Amount Per Serving: Calories: 304 Total Fat: 16g Saturated Fat: 0g Cholesterol: n/amg Sodium: n/amg Carbohydrates: n/ag Fiber: n/ag Sugar: n/ag Protein: n/ag

Healthy Holiday Eating with Dr. Trish Murray and Life Coach Trish Chaput

Dr. Trish Murray &amp; Health Coach Trish Chaput  Please welcome our new Health Coach Trish Chaput to Discover Health Functional Medicine Center.  Dr. Trish and Trish discuss helping patients and how Health Trish started her journey to Functional Medicine.

Dr. Trish Murray &amp; Health Coach Trish Chaput Please welcome our new Health Coach Trish Chaput to Discover Health Functional Medicine Center. Dr. Trish and Trish discuss helping patients and how Health Trish started her journey to Functional Medicine.

Dr. Trish Murray & Health Coach Trish Chaput