Thank You Letters
Thank You!
“I am honestly moved every time someone contacts me to thank me for helping them overcome obstacles in their lives. Thank you everyone for the kind words and the inspiring progress you have all made. “
Madeline Basler
Real You Nutrition
Thank You Letters
Testimonials
Debbie S.
“I started at “Real You Nutrition” in February, and Ms. Basler literally saved my life. The intake was eye opening and informative, yet not at all overwhelming…”
Jeffrey H.
“I wanted to thank you for the wonderful class and let you know that I am still using my book to make good food choices…”
Write a Review!
I’ve had the pleasure of helping many different people transform their lives and overcome their challenges. I am overjoyed every time one of my patients sends me a letter thanking me for helping them.
I want to hear from you! Write a review here to let me know how I’ve helped you in the past.
Explore
Recent Recipes
Perfect Pumpkin Crumb Bread
This perfect pumpkin crumb bread is moist, hearty, healthy and delicious. I took a favorite banana bread and substituted pumpkin and added a mega crumb to satisfy any sweet tooth!
| Servings |
- 3/4 cup all purpose flour
- 3/4 cup white whole wheat or regular whole wheat flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup water
- 1/2 cup all purpose flour
- 1/2 cup white whole wheat or regular whole wheat
- 1/3 cup packed brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- 4 tablespoons canola oil
- 1/4 teaspoon salt
Ingredients
Topping
| |
- Preheat oven to 350 degrees. Spray a 9x5x3 inch baking pan. Whisk dry ingredients together in a medium bowl. Whisk wet ingredients in a large bowl until smooth, Add dry ingredients; stir to blend. Transfer batter to pan. Make topping and crumble on top of bread. Bake for approximately 1 hour or until tester inserted into center comes out clean. Cool bread in pan 30 minutes. Loosen edges with knife, slide out being careful with topping, turn right side up and cool completely.
Freekeh Shake and Eat Bean Salad
This delicious Freekeh Bean Salad is both nutritious and satisfying supplying whole grains, protein, vitamins and minerals.
| Servings |
- 1 1/2 cups cooked cracked freekeh
- 2 cups low sodium rinsed chick peas
- 2 cups prepared rinsed edamame
- 1 cup diced red pepper
- 1 cup chopped scallions
- 2 cloves minced garlic
- 1/2 cup chopped parsley
- 1 tablespoon sundried tomato paste
- 1 lemon zested and juiced
Ingredients
| |
- Cook freekeh, drain well Chop and dice pepper, scallions, garlic and parsley Zest and juice lemon Squeeze paste into bottom of large bowl, add zest and juice and mix Add rest of ingredients Season with salt, pepper and add olive oil to taste
Recent Posts
About Madeline
Madeline Basler has her Masters in Clinical Nutrition from Stony Brook University, is a registered dietician nutritionist (RDN), and certified dietician nutritionist (CDN) in Long Island, New York.