Cranberry Chocolate Pecan Cookies

Gluten-Free, Dairy-Free, Low-Sugar, Low-Carb

These cookies are seriously sooo good and contain minimal amounts of sugar. Your average cookie has atleast double the carbs and 4-6x the sugar. So you can enjoy them guilt-free this holiday season without the disheartening taste of artificial sweeteners! One of the ways I cut down on the sugar was by using grain-sweetened chocolate chips. They are easily available at any health food store and a great addition to any recipe that uses chocolate chips!  

Ingredients:
1 c. Gluten-Free All Purpose Flour
1/4 c. Ground Oats (can sub whole oats)
1 tsp. Ground Cinnamon
1/4 tsp. Baking Soda
Dash Sea Salt
1/2 tbl. Vanilla Extract
1/8 c. Raw Cane Sugar
1/4 c. Coconut Oil, melted
1 lg. Egg
2 tbl. Coconut Milk Creamer Hazelnut Flavor
1/2 c. Raw Pecans, chopped
1/4 c. Grain-Sweetened Chocolate Chips
1/4 c. Dried Cranberries

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In small bowl, whisk together flour, oats, cinnamon, baking soda and sea salt. 
3. In a separate bowl, whick together vanilla extract, sugar, coconut oil, egg and creamer. 
4. Mix wet ingredients into dry. Stir to combine.
5. Stir in pecans, chocolate chips and cranberries.
6. Roll into small balls and form into cookie shapes. Place on two greased cookie sheets.
7. Bake 7-10 minutes.

Yields 18 Cookies.

Nutrition Facts 
Serving Size 1 Cookie
Calories 102
Fat 6g
Sodium 13mg
Carbohydrate 11g
Sugar 2g
Dietary Fiber 1g
Protein 2g

Keri Marino is an internationally Registered Yoga Teacher, Propmaker, and Yoga Therapist.  She owns and operates Yoga Unique LLC offering Yoga Therapy, Classes, Workshops and Yoga products.

Fig Fudge Energy Balls

These treats take less than 10 minutes to throw together and are loaded with energy producing foods. Great fuel during the middle of the day or before exercising! Not only are they a good source of carbohydrates, proteins and fats but they're also a good source of electrolytes. For those following a low-carb diet they have 14 grams of net carbohydrates per serving. They're also sinfully delicious - the trick is not to eat to many of them! :-)


Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan

Ingredients:
1-1/2 c. raw pumpkin seeds
1-1/2 c. dried figs, stems removed
1/2 c. chocolate chips (we use Enjoy Life)
1/2 c. raw hemp seeds
1/3 c. coconut oil, warmed to liquid
1/4 c. coffee, pre-made
sea salt

Directions:
1. Combine all ingredients in a food processor and blend on low until resembles a fine paste. Stir occasionally and continue to blend for about 5-6 minutes. 
2. Roll 1-1/2 tsp of the dough in to balls and place on a baking sheet. Place in refrigerator and let harden.
3. Keep refrigerated and enjoy! 


Nutrition Facts
Recipe yields 28 
Serving Size 2 

• Calories 251
• Fat 19 g
• Protein 6.7 g
• Carbohydrate 17 g
• Sugar 11.9g
• Dietary Fiber 2.9 g
• Sodium 14 mg
• Potassium 225 mg
• Magnesium 109 mg
• Calcium 32 mg

Recipe, Photos and Nutrition Facts by: Keri Marino

Keri Marino is an internationally Registered Yoga Teacher and Yoga Therapist. She's owns and operates Yoga Unique offering therapy, classes, workshops and yoga products. Keri teachers both privately and publicly around the Greenville area. Check out more here: YogaUnique

Simple Gluten-Free Banana Bread

Gluten-Free adds a whole new to layer to the complications of baking. Sometimes gluten-free recipes require tons of flours, starches and food gums (like xanthum). These food additives are often times expensive to buy, time consuming to put together and turn straight into sugar when they hit the blood stream. We buy a pre-made gluten-free flour mix to save time and keep it simple! It's always a good idea to try to reduce the amount of flour and sugar in a recipe. This is not a low-carb recipe and does contain more sugar than I prefer - but it's for the sake of making it flavorful!

My husband loves this banana bread and i've made it weekly for nearly a month now. He often has a piece of this bread with a slice of homemade frittata in the morning. This recipe is simple and slightly more health beneficial than traditional banana bread recipes. It contains less all-purpose flour, less sugar, healthy spices, some health fat and protein.

Dairy-Free, Gluten-Free, Peanut-Free

Ingredients:
1 c. gluten-free all purpose flour (we use Bob's Red Mill)
3/4 c. almond flour (can use any nut flour)
2/3 c. brown sugar
2 tsp. baking powder, aluminum-free*
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
dash sea salt
2 eggs, pasture-raised
3 ripe bananas
1/2 c. coconut oil
1 tsp. vanilla
1/2 c. golden raisins, nuts or chocolate chips (optional)

Directions:
1. Preheat oven to 350 degrees Fahrenheit and grease a loaf pan with coconut oil.
2. Mix dry ingredients into a bowl (except raisins).
3. Mix wet ingredients into a separate bowl. Whisk to combine.
4. Add dry ingredients to wet a

nd stir gently to combine.
5. Add raisins and stir to combine.
6. Pour bread into greased loaf pan. 
7. Bake for 40-50 minutes or until lightly browned and toothpick inserted comes out clean.
8. Let cool for 20-30 minutes and enjoy.
Recipe and Photos by Keri Marino.
*Recipe edited on 3/13 to increase baking powder. Helps with rising capacity. 

Keri Marino is an internationally Registered Yoga Teacher, Propmaker, and Yoga Therapist.  She owns and operates Yoga Unique LLC offering mobile Private classes, Yoga Therapy and Yoga props. Keri teachers both privately and publicly around the Greenville area. Check out more here: YogaUnique

Delicious Berry Cheesecake

This recipes is dangerously good... so good that even my husband ate several servings of it throughout the week. That rarely happens when I make a health inspired dessert. ;-) It is actually creamy like a traditional cheesecake and full of flavor. Love this recipe!!! 

Dairy-Free, Gluten-Free, Paleo, Raw, Soy-Free, Vegan


Ingredients:
Crust
1 c. almonds
1 c. pecans
1/4 c. Enjoy Life chocolate chips
3 tbl. cocoa powder
pinch of sea salt
5 medjool dates
 
Fruit Mixture
1-1/2 c. fresh cherries, pitted
1-1/2 c. fresh organic blueberries

Cheesecake Filling
3 c. raw cashews, soaked for 4 hours
2 c. unsweetened coconut milk (vanilla)
1/2 lemon
1/3 c. honey
pinch of sea salt
1 cup plus 2 tbl. coconut oil
3 tbl. arrowroot powder mixed with 2 tbl. cold water

Directions:
Crust
1. Put all crust ingredients except medjool dates into a food processor. Process until finely chopped. Add dates one at a time until coarsely chopped. Should be able to stick together when pressed between two fingers.
2. Press pie crust into a 6 inch spring form pie crust until it forms a thin layer around the bottom of the pan. Set aside.

Fruit Mixture
1.  Blend cherries and blueberries until thoroughly mixed. Pour into airtight container and place in fridge.

Cheesecake Filling
1.  Strain liquid from cashews. Combine cashews, milk, lemon juice, honey and salt in a blender. Combine arrowroot powder with water in a small cup. With motor running on low slowly added melted coconut oil and arrowroot liquid.
2. Remove 1/3 of the plain filling and store in the refrigerator until needed. Add berry mixture to the remaining filling and blend to combine.
3. Pour half the fruit filling over the pie crust. Drizzle maple syrup over then top with remaining fruit filling. Tap the mold to settle. Place in freezer for 20 minutes. 
4. Remove and top with plain filling. 
5. Place cheese cake in freezer for another 2 hours. Once solid top with pecan halves and fruit for eye appeal. Store in the refrigerator.
*Recipe and photos by Keri Marino.

 Keri is an internationally Registered Yoga Teacher, Propmaker, and Yoga Therapist in training.  She owns and operates Yoga Unique LLC offering Private classes, Yoga Therapy and products. Keri teachers both privately and publicly around the Greenville area.


 

Coconut Macadamia Chocolate Chip Cookies

Some days just call for a cookie! :-) I'm always looking for healthier ways to make delicious treats that aren't loaded with heavily processed flour, gluten, and sugar. Love this as a quick and easy go to option. We store these in the fridge and heat them up for a few seconds before enjoying. Yum! 

Dairy-Free, Gluten-Free, Paleo, Soy-Free

Ingredients:


2 eggs
2 tbl. honey
1 tsp. vanilla
1/3 c. coconut oil
1/2 tsp. cinnamon
1/2 c. coconut flour
dash sea salt
1/3 c. chocolate chips (enjoy life - dairy free, soy free and nut free) 
1/3 c. macadamia nuts, unsalted
1/3 c. dried shredded coconut, unsweetened
1-4 tbl. unsweetened coconut milk

Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix dry ingredients together except chocolate and macadamia nuts in a medium sized bowl. Until the coconut flour has no more chunks.
3. Heat coconut oil just until melted whisk in eggs, honey, and vanilla.
4. Pour wet ingredients into dry ingredients and stir to combine. 
5. Add chocolate chips and macadamia nuts. Depending upon dryness of mixture add 1-4 tbl. of coconut milk until it reaches desired consistency.
6. Spoon mixture out by the tablespoon onto a lightly greased baking sheet. Flatten them out into a cookie shape.
7. Bake for 15-20 minutes. 

*Recipe and Photo's by Keri Rogers. Recipe inspired by: http://ohsnapletseat.com/2013/02/04/gluten-free-coconut-flour-chocolate-chip-cookies/

 Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are!

Gluten-Free Chocolate Cranberry Granola Bars

Granola bars are one of the easiest portable snacks to make at home ever! These crunchy bars contain a super nutritious blend of a variety of nuts and are only sweetened with honey. Many commercial granola bars contain high-fructose corn syrup, gluten, and nuts that may be rancid. Took these to yoga teacher training last weekend and they were a big hit. Hope you enjoy! :-) 

Gluten-Free, Dairy-Free*, Soy-Free

Ingredients:

½ c. flax seed, raw

½ c. pumpkin seeds, raw

1 c. pecans, raw

1 c. almonds, raw

1 c. cashew nuts, raw

3 c. gluten-free rolled oats

3 c. dried fruit blend (cranberries, cherries  blueberries or your favorite mix)

½ c. dark chocolate chips

¾ c. honey, raw & local

2 tsp. cinnamon

dash sea salt

Directions:

1.    Grease large baking sheet with coconut oil. Preheat oven to 275 degrees Fahrenheit.

2.   In a food processor, blend all seeds, nuts and oats until resembles a coarse ground meal. If you don’t have a food processor you can chop by hand (but this takes much longer.)

3.   Add berries, dark chocolate, honey, cinnamon and sea salt. Stir to combine.

4.   Spread granola mixture out onto a baking sheet. Press down with clean hands. To avoid the granola sticking to your hands, wash fingers and coat with a small amount of coconut oil.

5.   Bake in a pre-heated oven for 1-1/2 hours or until lightly toasted. Let cool completely in pan.

6.   Slice into bars and store in airtight container for up to 3 weeks. This recipe makes around 36 bars store in freezer if you would like them to last longer.

*can be made dairy free with Enjoy Life chocolate chips

Recipe and photo by Keri Rogers.

Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!

Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275

Mom's Fried Green Tomatoes with Manchego Blackberry Cheese Sauce

One of Mom's favorite recipes.

Admittedly, this is not exactly a healthy recipe. In my journey through health I've learned that a diet is a healthy diet is about finding something you can maintain long-term. For me that is a mostly an extremely healthy, vegetable rich, low-carb (50-80g net carb) per day with the occasional homemade fried foods, and even a cookie every once in a while. I think sometimes being in balance means acknowledging that we are all imperfect - we must give ourselves the space we need to follow our unique journey of health. With hopes and open mind that we can improve our health throughout the course of our lives. Be you...be healthy.


Mom's Fried Green Tomatoes

While picking up a few items at our local Farmer's Market yesterday. My mother's face lit-up with excitement at the sight of beautiful, plump, fresh green tomatoes. So for dinner last night she made her classic recipe - but gluten-free so it fit into Tanner and my diet.

Dairy-Free, Gluten-Free

Ingredients:

2 large green tomatoes, sliced into 1/4 inch pieces

1 c. gluten-free all purpose flour

Sea salt and pepper to taste

2/3 c. cooking oil (we used a blend of coconut, grapeseed, and olive)

Directions:

1. Mix flour, salt and pepper in a medium sized bowl. Coat tomatoes on both sides with flour mixture. Set aside on plates or wax paper and let sit for 10 minutes.

2. Re-coat tomato slices in flour again. 

3. Heat oil in large iron skillet at medium-high heat. Once oil is hot, add first batch of tomatoes to skillet. Simmer tomatoes for 1-2 minutes or until brown around the edges. Reduce heat to medium. Continue to cook tomatoes until fully browned (approx. 5-8 minutes per side).

4. Remove tomatoes from skillet and place on paper towels to absorb some of the oil.

* Recipe of Tammy Goben.

Manchego Blackberry Cheese Sauce

This sauce is rich, savory, and full of sharp cheesy flavor. It pairs so nicely with the flavor of the tomatoes. Some varieties of Manchego cheese are made with sheep's milk and some with cow's. So be sure to read the labels if you need a dairy-free version.

We served with chicken and roasted vegetables.

Dairy-Free, Gluten-Free

Ingredients:

1 tbl. coconut oil

4 blackberries, finely chopped 

1/3 c. unsweetened coconut milk

4 oz. plain goat cheese

1-1/2 to 2 oz. Manchego cheese

1/2 tbl. fresh parsley, finely chopped

1/2 tsp. lemon zest

juice of 1 wedge lemon

Sea salt and fresh ground pepper to taste

Directions:

1. Melt coconut oil in a small sauce pan over medium heat. Add berries and cook 1-2 minutes until softened. 

2. Add coconut milk and cheeses and reduce heat to medium low. Let simmer until cheese is melted. Stir frequently.

3. Add in parsley, lemon zest, lemon juice, sea salt and pepper. Stir to combine. If sauce is not thick enough, make a slurry with 1 tsp. arrowroot power (or cornstarch) and 2 tbl. cold water. Whisk powder/starch and water together and add to sauce.
4. Drizzle over fried-green tomatoes.
*Recipe by Keri Rogers.

Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!

Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275

Crunchy Baked Apple Chips

Baked Apple Chips are a great
alternative to deep-fried
 potato chips.

This recipe is sweet, crunchy, and loaded with spices that are good for your digestive and circulatory system. What more could a girl ask for? Consider these a great mid-day snack paired with a small scoop of chicken salad, and few almonds. 

Cinnamon and cloves are great for
your digestive system. Cayenne
pepper is good for your circulatory
system. Spices are healing!

Every year my fiance and family all go apple picking. We search the Hendersonville, NC apple farms for all types and varieties. I never knew growing up, how many kinds of apples there are and how different each one's flavor profile is. Apples vary greatly in their texture, sweetness to tartness factor, and their crispness. Use a variety of apples in this recipe of whatever kind of apples you can find locally. Granny smith apples are allowed in moderation on the candida diet and some low-carb diets because they are classified as a lower sugar fruit. Enjoy! 

Dairy-Free, Gluten-Free, Paleo, Primal

Apples chips
may keep for 2-3
weeks in an air-
tight container.

Ingredients:
3 local apples (We used one granny smith, one arkansas black, and one gala apple)
3/4 tbl. ground cinnamon
1/4 tbl. ground ginger
1/4 tsp. ground cloves
Sea Salt
Dash Cayenne Pepper

Directions:
1. Line two large baking sheets with parchment paper. Wash apples thoroughly and thinly slice your  into 1/8inch pieces.

One of the easiest recipes you'll
ever make!  Prep-time less than 10
minutes.

2. Preheat oven to 175 degrees fahrenheit. Combine apples and seasonings. Mix together with hands until spices are evenly coating the apples.
3. Place apples slices down on parchment paper. Spread apples slices evenly across the surface. Slices may touch but not overlap.
4. Bake (dehydrate) for 8-9 hours or until crispy and the ends curl up. Let cool completely in the oven (We left ours in the oven overnight to cool). Store apple chips in an air tight container. 
*For candida diet, use all granny smith apples.
**Recipe and photos by Keri Rogers.

Yield: enough apple chips to fill one large mason jar.

Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!
Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275

Nutty Blueberry Fig Energy Bars

Dried unsweetened fruit can be
difficult to find.  Blueberries from
Trader Joes, Prunes from Publix,
Figs from Whole Foods.

Snack Attack!  These bars are a great source of healthy fat and chock full of feel good vibes.  Eating fat is actually essential to being happy, calm, and having a healthy brain.  These are a great portable snack and they're delicious - we hope you enjoy as much as we have!  This recipe is a new take on my Easy Berry Almond Energy Bars that are even lower in sugar and carbohydrates and utilize, unsweetened fruits that are easy to find in Greenville, SC.  The bars also incorporate brazil nuts which are one of the healthiest nuts because they are high in selenium. 


Ingredients:
1 c. whole brazil nuts, raw

Brazil nuts and almonds are amoung
the healthiest of all nuts!  Enjoy.

1 c. whole almonds, raw
1/2 c. almond meal*
1/2 c. dried unsweetened coconut
1/2 c. coconut oil
1/2 c. pecan cashew butter
2 tsp. pure vanilla extract
1 tsp. raw honey
1/2 tsp. sea salt, ground
3/4 tsp. cinnamon
1/3 c. unsweetened dried blueberries
1/3 c. unsweetened dried figs
1/3 c. unsweetened dried golden raisins or prunes

Directions:
1.  Toast brazil nuts and almonds in the oven at 350 degrees for 10-15 minutes.  Turning once.  They are ready when they smell fragrantly nutty and are lightly browned.  Allow to cool 3-4 minutes.
2.  Add brazil nuts, pecans, and dried coconut to a food processor and pulse until finely ground.
3.  In a small saucepan, melt coconut oil and cashew butter together over low to low-medium heat.  Remove from heat.  Add vanilla extract, honey, sea salt and cinnamon.  Stir to combine.
5.  Fold in dried fruit until combined.
6.  Spoon and press into an 8x11 baking dish lined with parchment paper.
7. Refrigerate for 30 minutes or until firm.
8. Cut up into bars.  We cut up into 14 square bars and pre-bagged to grab on the go.   Keep refrigerated in a sealed container.  

*Make your own almond meal by grinding whole almonds with skins on in the food processor.  

Recipe and photos by Keri Rogers.  

Keri is an internationally Registered Yoga Teacher, Culinary Nutritionist, and Wellness Coach.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!
Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275

Berry Green Smoothie with 24-hour Cultured Yogurt

Berries of all varieties have a low
glycemic index. Berries are a super
food due to their polyphenol content
and they won't spike your blood
sugar.  

This smoothie contains a nutritional balance of protein, fat, and carbohydrate.  You can feel good about enjoying this smoothie because it is loaded with antioxidants, polyphenols, and probiotics.  The combination of polyphenols and probiotics are incredibly healing for the digestive system of the body.  Your body will love you for this recipe!  

If you've never had spinach in a smoothie you'll be amazed to find that you don't even taste it.  Feel free to use your favorite greens - we've been using fresh swiss chard right out of the garden.  Enjoy it as an afternoon pick-me-up or breakfast - it's delicious!  :-)  

The Happy Berry is a family owned
farm located in Six Mile, SC.  Offering
a variety of fresh berries, grapes,
muscadines, and figs in season.  

Buy Local!  Blueberries, blackberries, spinach, honey, and raw cow's milk are all available from your local farmers in Greenville, SC.  Some of your Upstate SC farmers include:  
The Happy Berry
Bee Well Honey
M and M Dairy Farm

A few thoughts on Yogurt...Store-bought yogurt is more expensive than homemade, made of cheap quality milk, and low in probiotic content.  Making your own yogurt ensures that you can use milk from healthy cows which are untreated by hormones, antibiotics, and are humanely raised.  Choose raw unpasteurized cows milk when available, as it is a living food full of enzymes and highest in nutritional value.   Lastly, culturing the yogurt for a minimum of 24 hours elevates the probiotic content into the billions and provides the most healing benefits.  

Berry Spinach Smoothie Recipe

Gluten-free, Raw, Modern Paleo

Healthy and Delicious!
Boost your digestive
health and immune system!

Ingredients:

1/2 banana, frozen

Fresh local blueberries, small handful

Fresh local blackberries, small handful

1-1/2 handfuls spinach

Protein powder (good quality with sugar content at 8 grams or less)

6 oz. 24hr cultured raw milk yogurt

1-3 tbl. water (optional)

Directions:  

1.  Place all ingredients in a blender and blend until combined well.  

2.  Serve immediately.  

Yields one large smoothie.  


Basic 24 hour Cultured Raw Milk Yogurt

Yogurt can be made without a
yogurt-maker.  However, it is much
easier with one :-)

Gluten-Free, Raw, Modern Paleo

Ingredients:
Raw unpasteurized milk*
1 container good quality store bought yogurt or yogurt from a previous batch

Directions:
1.  In a saucepan, over medium-low heat, gently heat milk until it reaches 110 degrees Fahrenheit stirring occasionally.  Should feel slightly warm to the touch.  
2.  Remove from heat and let cool.  Mix in container of yogurt and whisk to combine.  
3.  Pour into yogurt containers and place in yogurt maker.  
4.  Turn on your yogurt maker and set timer for 12-24 hours.  Some yogurt makers only allow you to set the timer for 12 hours.  Plan to culture it for a full 24 hours, even if you need to reset your timer halfway through the process.  
5.  Once a minimum of 24 hours passes, place lids on the yogurt containers and refrigerate.  Allow the yogurt to cool for 6 or more hours before consuming.  

*Using the individual cups provided with your yogurt maker measure out up to 7 servings of raw milk.  If making more than 7 servings, add an additional container of store bought yogurt or yogurt from previous batch.  

All recipes and photos by Keri Rogers.  

Keri is an internationally Registered Yoga Teacher, Culinary Nutritionist, and Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Services and Products.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!
Contact me for details: Website or BAYAWellness@gmail.com