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…”
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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.
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Recent Recipes
4-Ingredient Pretzel Peanut Butter Bites
This small bite of deliciousness combines my three favorites peanut butter, chocolate and pretzels. It also has a healthy balance of protein, fat, carbs and fiber. Eat them on the run, after the gym for a snack or just anytime!
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
- 1 cup peanut butter I use organic, creamy
- 1 cup whole wheat pretzels
- 1 tablespoon honey
- 1/2 cup melted dark chocolate
Ingredients
| |
- Place the pretzels in a mini food processor and process until crumb size. Remove 1/2 cup. Add peanut butter and honey and process until smooth. Put into the freezer for 15 minutes or until firm. Roll the mixture into balls (about 1 tablespoon each). Place on a baking sheet lined with parchment and freeze about 1 hour. Roll the frozen balls in melted chocolate and roll in crushed pretzels. Freeze until firm.
- You can melt chocolate in microwave on low stirring every 30 seconds to ensure it does not burn.
Best Turkey Pot Pies
This healthy take on a pot pie is loaded with veggies, healthy gravy and a delicious butternut squash crust and topped with a whole wheat pastry.
| Prep Time | 45 minutes |
| Cook Time | 50 minutes |
| Servings |
- 1 pound turkey cutlets cubed
- 1 medium zucchini chopped
- 1 red pepper chopped
- 2 scallions chopped
- 2 cups mixed frozen vegetables
- 1 small butternut squash
- 1/2 cup onion chopped
- 2 tablespoons parsley chopped
- 2 cups low sodium chicken broth
- 2 tablespoons whole wheat pastry flour
- splash white wine
- 1/2 cup Whole Wheat Pastry Four more for rolling
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into cubes
- 1/8 cup cold water
Ingredients
Filling
Gravy
Whole Wheat Top Crust
| |
- Preheat the oven to 350 degrees. Peel the butternut squash and slice with mandolin on thin setting. Spray a pie dish with cooking spray and layer the slices of squash around the plate. Bake at 350 degrees for 10 minutes.
- Make the gravy: Boil the onion and chicken broth in a small saucepan; whisk in the flour, season with wine salt and pepper.
- Prepare the filling: In a large saute pan cook the turkey till done, remove, set aside and drain the pan. Add the zucchini, pepper, scallions and saute in a small amount of oil until browned. Add back in the turkey, frozen vegetables and gravy, and mix until all combined. Place mixture in pie dish and extras if you have in sprayed ramekins.
- Make the crust: Combine flour and salt, cut in the butter add cold water a little at a time. Form into a ball. Using flour roll out into a small disk to place on top of pie and use leftovers for placing over ramekins. Top with crust and bake at 350 degrees for 50 minutes until golden brown.
- Warm and satisfying for this last day of winter!
- Eat up!
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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.