Barbara Doan is an Integrative Nutrition Health Coach, Culinary Nutrition Expert, Certified Master Workplace Wellness Ambassador & Stressmastery Associate.

Barbara Doan Personal & Corporate Wellness is not intended to diagnose, treat, prevent or cure disease.  It is not intended to be a substitute for professional medical care.

The meal plans provided by Barbara Doan Personal & Corporate Wellness are to be used as a guideline/reference

Always consult with your health care professional before making significant changes to your diet & lifestyle or to medications, prescribed or over the counter.

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Featured Posts

What's on Your Plate - Cauliflower

September 9, 2018


We are told to eat to the rainbow when it comes to our vegetables.  The poor cauliflower -- I think it sometimes get left out for that reason.  Cauliflower is a nutritional powerhouse and should be eaten at least once a week, if not more.  This is especially necessary for any women that my be experiencing symptoms of estrogen dominance.



There are several phytonutrients in cauliflower.  One of the most powerful are glucosinolates.  Glucosinolates are sulfur-containing compounds that provide many different health benefits to several systems in the body including the cardiovascular, immune, digestive, inflammatory and detoxification systems.


There are several other antioxidant phytonutrients found in cauliflower that provide health benefits.  Vitamin C is one that is often realized.  Cauliflower is also a great source of manganese.


Don't be fooled by the purple cauliflower; this isn't just for looks.  This particular cauliflower has a very rich concentration of anthocyanins.  This is what gives blueberries their blue hue and are responsible for decreasing inflammation in the body.  A word of caution though.  The anthocyanins are thought to be location near the outer edge of the cauliflower which can be lost quickly if over-cooked.


Besides vitamin C, cauliflower is also an excellent source of vitamin K, folate, pantothenic acid, and vitamin B6.  Choline, dietary fiber, omega-3 fatty acids, phosphorus, biotin, and vitamin B1, B2, and B3, as well as the minerals potassium and magnesium are all found in good amounts.


Whether you consume cauliflower cooked or raw, you are going to get health benefits.  While cooking can cause some of the nutrients to be lost, it can can also increase the bio-availability of other nutrients.



Roasted Cauliflower Salad with Lemon Tahini Dressing via Budget Bytes





















Sriracha and Lime Roasted Cauliflower Tostadas via Hayley Putnam of Seven Day Weekend.






















Dairy Free Cauliflower Gratin via The Health Maven














Please let me know if you give any of the recipes a try and if you find a new favourite.



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