Eat Real Food, Get Active, Stress Less,
and Be Well






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As an Integrative Nutrition Health Coach, I create a supportive environment that enables you to articulate and achieve your goals. Throughout my education, I have been exposed to the most cutting-edge dietary theories and studied highly effective coaching techniques.

No one diet works for everyone.  I will guide you to find the food and lifestyle choices that best support you.  I coach my clients to explore basic improvements and implement gradual changes during our work together. 

Could one conversation change your life?

Schedule an initial free consultation with me today!


Testimonial

"Matt is awesome...I've been working with Matt for 6 weeks and have already lost a good deal of weight.  It is not just the weight but my clothes are fitting better and I have really gained more energy throughout the day!  I'm amazed at how effective these simple changes have been in improving my health.  Thanks Matt!!" 
- Scott Hardcastle



mattmclaughlin2000@gmail.com
mattmclaughlin2000@gmail.com
Sunday, April 24, 2016 8:02 pm

The Great GMO Debate

GMOs (Genetically Modified Organisms) have received a lot of attention in recent years and rightly so. Anytime the industrial food system changes the nature of the food we eat, it is right to question how this change effects our health and why it is deemed necessary. The question is whether the food produced as a result of GMOs allows more of the world to be feed for less money or whether the controversial seeds exist simply to increase profits for the food industry regardless of environmental and health consequences.

mattmclaughlin2000@gmail.com
mattmclaughlin2000@gmail.com
Sunday, March 27, 2016 2:10 pm

What I Learned From My Sourdough Bread Experiment

There are few issues in the world of nutrition today that elicits as much opinion and emotion as whether or not to eat bread. Bread, once revered as the creator of life itself (“the bread of life”), is now considered by some to be responsible for all manner of health conditions from digestive disorders and obesity to autism and even schizophrenia. I was diagnosed with gluten sensitivity about 6 years ago and have been living basically wheat free ever since. So, I thought it would be interesting to see what would happen if I baked and ate bread using a sourdough starter and an old world recipe. Maybe gluten sensitivity is related to modern commercial production of bread and not the wheat itself.

mattmclaughlin2000@gmail.com
mattmclaughlin2000@gmail.com
Friday, March 11, 2016 1:32 pm

Finding Time For The Kitchen

Not surprisingly, eating increasing amounts of processed and fast foods has resulted in Americans consuming a whopping 500 more calories per day on average. Much of this “food” is of extremely low quality prepared with salts, sugars, unhealthy fats, preservatives and chemicals never found in meals cooked at home. Studies are showing that the more time a nation devotes to cooking at home the lower it’s rate of obesity. It is essential for our health that we find the time and the commitment to cook.
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