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Super Yumfulness

Yumyums: Breakfast, lunch or dinner

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One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

FMU- The Daily Wealthy: Coconut

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The coconut tree is a member of the palm tree family and the only known living species of the genus Cocos. The term “coconut” can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut.

The popularity of coconut doesn’t end with coconut water. A variety of coconut-derived ingredients—from coconut oil to coconut flour and coconut milk—are increasingly being used in home kitchens, restaurants and packaged foods. But can a food so rich in calories and laden with saturated fat be healthy? … well like pretty much everything in life, in moderation 😉 Food for wellth!

FMU: Food for Wealth – Red Bell Peppers

Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids. For this reason, eating them may have several health benefits, such as improved eye health, and reduced risk of several chronic diseases.

Simply Yumful: Spinach, mushroom and quinoa bowl

Easy Mediterranean side dish recipe made with spinach, mushrooms, quinoa and garlic.  Perfect as a meatless entree, too.  Healthy, low in carbs and calories, high in fiber, vegetarian, and gluten free. Prep time: 10 mins Cook time: 20 mins Click here for the full recipe Julia’s Album

Enjoy the yumfulness and remember to SHARE ThE HAPPY!

FMU Food for wellth!: Oh My Toadstool!

Mushrooms are packed with nutritional value. They’re low in calories, are great sources of fiber and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D

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Simply Yumful: Chickpea Hummus


Vegan, Gluten free !!! … Simply yumful! Inspired Taste


  • 1 (15-ounce) can Chickpeas
  • 1 Garlic clove, small
  • 1/4 cup Lemon juice, fresh
  • 1/4 cup Well-stirred tahini
  • 1 Dash Paprika, ground
  • 1 Salt
  • 2 tbsp Olive oil, extra-virgin
  • 1/2 tsp Cumin, ground
  • 2 tbsp Water


Yumyums: Very berry Crispy

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1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
1/2 cup almond meal or all-purpose flour (or any favorite flour)
1/3 cup chopped Blue Diamond Oven Roasted Sea Salt Almonds
1/4 cup honey or maple syrup
3 tablespoons melted coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon salt


5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
2 tablespoons cornstarch
1 tablespoon freshly-squeezed lemon juice
optional: 1/4 teaspoon almond extract
1 batch almond topping (see below)

TO MAKE THE ALMOND TOPPING:Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.


Preheat oven to 350 degrees F. Prepare the almond topping (see above).Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.

Feel free to mix in some extra sweetener (of your choice) with the berries before baking, if you like a super sweet crisp. But the berries are plenty sweet on their own. Enjoy!

Yumyums:Blueberry Yogurt


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Calories 177 • Fat 9 g • Saturated fat 8 g • Fiber 6.9 g • Protein 2 g • Carbohydrate 24 g • Sodium 250 mg

1 cup blueberries, rinsed
1 tablespoon coconut butter
¼ teaspoon vanilla (gluten- and alcohol-free)
1 teaspoon fresh lemon juice
1 pinch sea salt … simply yumful!

Yumyums: Deviled Eggs

Nutritional analysis per serving: calories 84, carbohydrates 0.5 g, fiber 0 g, protein 5.6 g, fat 6.6 g, cholesterol 186 mg, sodium 120 mg, calcium 22 mgScreen Shot 2016-06-21 at 11.19.26 AM


6 Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Dill Pickle minced
1/2 Teaspoon Paprika
1 Pinch Sea Salt

Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool.
When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
Store covered in the refrigerator. The eggs will remain fresh for at least 5 days.

Enjoy as a snack or an addition to a salad…simply yumfulness!

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