What are the opening hours?

Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Sara Sullivan, Certified Nutritionist

Home
United States
Yarmouth, ME
Sara Sullivan, Certified Nutritionist

Certified Nutritionist I have always been deeply interested in the affects of good nutrition on the human body and mind.
(1)

I have spent the past 10 years focusing on helping others achieve optimal wellness through diet and lifestyle modification. MY APPROACH
I design specialized nutritional food plans that enable you to lose unwanted pounds, facilitate proper digestion, and improve your overall health. You will be completely revitalized by my programs! My unique approach will help you transform both mind and body. MY EDUCATION
I hold my undergraduate degree from the University of Rhode Island and completed my post-graduate work in San Diego, CA. I am a Certified Nutritionist and Holistic Health Practitioner and I also hold a certification in Plant-Based Nutrition from Cornell University. MY INTERESTS
For the past six years, I have been a featured chef at Stonewall Kitchen (Portland, ME) instructing classes that focus on healthy, easy entertaining. I am also certified as a Power Pilates Instructor, teaching private and group classes.

06/11/2022

Buffalo Chickpea Stuffed Peppers! 🔥🔥🔥

I live for easy weeknight dinners. LIVE for them, I tell you.

One of my summer goals is to make at least two weeknight meals that can be eaten over the course of two nights, so that I am having to cook half the time and can fully enjoy the warm weather.

And stuffed peppers are where it’s at, friends!

So easy, so versatile, healthy, and absolutely scrumptious.

🫑Buffalo Chickpea Stuffed Bell Peppers🫑

4 medium bell peppers

2 cups canned chickpeas, rinsed and drained

1 tbsp grass-fed butter (or vegan butter)

1/3 cup buffalo sauce (like Franks’)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

2 tbsp green onions, chopped

optional garnish: ranch dressing, feta cheese or blue cheese

Bake the bell peppers: Preheat an oven to 375 F. Place halved bell peppers on a baking sheet or other baking dish, then drizzle with olive oil and Kosher salt. Bake until beginning to soften, about 10-12 minutes.

While the peppers are cooking, melt the butter in a pan over medium-high heat. Add the chickpeas, buffalo sauce, and garlic powder, and paprika. Lower the heat and cook for 8-10 minutes until they begin to caramelize.

Fill the peppers: Stuff the partially baked peppers evenly with the chickpea mixture until heated throughout, 10-15 minutes more.

Add a few tablespoons of ranch dressing, crumbled feta or blue cheese on top (as much or as little as you like), then garnish with chopped green onion. Serve immediately.

06/03/2022

10-Minute Artichoke & White Bean Toast!

In all seriousness, this is very good toast.

And I know because my family loves toast.

At least 50% of their breakfast and lunch are some form of toast, and they usually fall into two categories: avocado or bean spread (i.e. hummus, white bean, etc.).

There’s not much variation in our avocado smash (why mess with success?), but when it comes to the latter category, I like to play with the spread flavors and vegetable choices.

This combo of lemon, artichoke and basil-spiked white bean spread has been a favorite of late, and I highly recommend taking it for a spin ASAP.

It hits all the right savory, and spicy notes (I like to be heavy handed with crushed red pepper), packs a serious nutritional punch, and tastes delightful any time of day.

Oh, and if you were thinking about turning this toast into bite-size crostini and serving them at your summer soirées, you are a genius.

🌱10 Minute Artichoke & White Bean Toast 🌱

1 clove garlic, minced

1 14-ounce can white beans, rinsed and drained

a handful of fresh basil

juice of one lemon

a generous drizzle of good quality olive oil

salt and pepper to taste

Crushed red pepper (optional, yet highly recommended)

1 heaping cup canned or jarred artichoke hearts, drained

Sourdough bread or Sprouted bread, toasted (I like to use Ezekiel bread)

Pulse the garlic and white beans and about half of the basil in a food processor until finely minced and slightly creamy. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon juice, basil, olive oil, salt and pepper, crushed red pepper (if using) and artichoke hearts. Taste and adjust to your liking. Serve on the toasted bread. You can also serve this with veggies, chips or in a wrap… endless possibilities, really.

05/07/2022

Mother’s Day, the Kentucky Derby and other activities are aligning for what is set to be an eventful first weekend of May!

Why not whip up a beautiful brunch?

Kentucky Benedictine Tea Sandwiches

Today, their popularity isn’t limited to just tea parties. They’re also a popular choice for the Kentucky Derby, baby showers, and Mother’s Day brunches. And this easy recipe is my absolute favorite. It combines crisp English cucumbers with a dill cream cheese spread for the ultimate flavor combination everyone is sure to love!

2 (8-oz.) packages cream cheese, softened
1 cup peeled, seeded, and finely grated cucumber
½ cup minced green onions
¼ cup chopped fresh dill
2 tablespoons Greek yogurt
½ teaspoon salt
½ teaspoon freshly ground pepper
24 bread slices

Stir together first 7 ingredients. Spread mixture on 1 side of 12 bread slices; top with remaining 12 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 triangles with a serrated knife.

Strawberry Spinach Salad with Lemon Poppy Seed Dressing

This Lemon Poppy Seed Dressing is the perfect topping for spring and summer salads. It packs a nice balance of tart and sweet flavors, and will leave you wanting to lick your bowl!

For the Dressing:
1/2 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/4 cup honey (or maple syrup)
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
1/4 cup diced red onion (about 2 slices)
1 tablespoon poppy seeds

In a blender, combine the lemon juice, olive oil, honey, mustard, salt, and red onion, and blend until smooth. Taste the dressing and adjust any seasoning, if needed.

Add the poppy seeds and pulse the blender briefly, just enough to disperse them. Pour the dressing into an airtight container and store it in the fridge until ready to serve.

Leftover dressing should last in an airtight container in the fridge for up to 5 days.

For the Salad:
4 cups baby spinach
1 1/2 cup fresh strawberries, sliced
1 cup feta cheese, crumbled
1/2 cup toasted almonds
1/2 cup red onion, thinly sliced

Place all ingredients in a large bowl and toss with enough lemon poppy seed dressing to coat.

Chilled Spring Pea Soup with Mint & Chives

I just love this bright, minty soup because it adds a pop of spring color to the buffet. Make it up to 48 hours ahead of time.

2 tablespoons butter or olive oil
1 medium onion, chopped
3 cups vegetable broth
1 (16-oz.) package frozen sweet peas
¼ cup chopped fresh mint leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice

Garnish: sliced chives

Melt butter in a large saucepan over medium-low heat. Add onions, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in vegetable broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.

Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream or Greek yogurt. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.

Chocolate Derby Truffles

Chocolate Derby Truffles are made with a healthy twist! Instead of traditional Kentucky bourbon balls which have a super sweet and buttery filling, these chocolate bourbon balls are made with dark chocolate, dates and chopped pecans for a decadent treat.

12 Medjool dates, pitted
3/4 cup pecans, toasted
3 tbsp. cocoa powder
3 tbsp. orange juice

Place pecans into a food processor and pulse them until they are crumbly.

Add the dates, orange juice and cocoa powder to the food processor bowl process until everything is mixed together and transforms into a dough texture.

Place the dough into a small bowl and refrigerate it for about 15 minutes.

Remove the chilled dough from the refrigerator and use you hands or a small cookie scoop to roll the dough into 1-inch balls.

Roll the balls in chopped pecans, coconut flakes or dip them into melted dark chocolate.

https://wgme.com/features/good-day-maine/good-day-caf-perfect-spring-brunch

04/27/2022

This green juice is fabulous for hormones along with skin, weight, and digestion!

If we do not consume the foods + plants that contain the nutrients we need our bodies cannot + will not produce hormones properly or maintain hormonal balance simply because it does not have what it needs to do so.

So…I’ve been working through several juicing recipes to share with you lovelies, and this one is AWESOME!

Not only does it taste great but it’s packed full of incredible goodness to feed you at a cellular level + support your hormones.

1 green apple, cored and seeded
1 orange, peeled
1/2 lemon, peeled
8 kale leaves
10 stalks celery
1 cucumber
1 bunch parsley
1 inch piece ginger root
1/2 teaspoon spirulina powder, optional*

Using your juicer, juice all of the fruits and veggies. Pour into a large mason jar. Store in refrigerator. Consume within 24 hours.

*If using spirulina powder, add to juice in jar and shake to combine well.

IF YOU’RE LOOKING TO FEEL YOUR BEST THIS SUMMER, DON’T MISS OUT ON MY 6-WEEK ONLINE COURSE! More information HERE! https://sarasullivan.com/courses/services-bye-bye-belly/

04/23/2022

A springtime soup??

Stay with me here, I promise it works and it’s delicious.

Of course we usually associate soup with winter. Big, hearty flavors. Dark colors. Lots of spices. It’s one of winter’s best comfort foods for a reason.

But this year, I’ve really been into spring soups as well.

Perhaps it’s because spring is typically reluctant to come to Maine. In any case, I want to introduce you to my new favorite, this Roasted Broccoli and Lemon Soup.

It’s light, bright, and perfect for spring.

Roasted Broccoli & Lemon Soup with Cheesy Croutons

2 ½ lbs. broccoli florets

olive oil, as needed

kosher salt

freshly cracked black pepper

¼ cup olive oil

1 onion, diced

1 large leek, thinly sliced*

8 cloves garlic, chopped

4 ½ cups vegetable stock

1 tbsp lemon zest

1 large lemon, juiced

2 oz fresh spinach

2 tbsp coconut cream or organic heavy cream

2 tbsp minced chives

For the croutons…

4 slices fresh grainy bread, about ½” thick chunks

olive oil, as needed

4 oz Parmesan cheese

1 tsp. garlic powder

Sea salt & pepper to taste

Preheat the oven to 425°F. Place the florets onto a sheet pan and drizzle with a generous coating of olive oil. Toss well and spread into an even layer. Season with salt and black pepper. Roast for 20 minutes until slightly charred and tender.

Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the ¼ cup of olive oil and the onions and cook for about 5 minutes until tender. Stir in the leeks and cook for another 5 minutes.

Pour in the vegetable stock and add the roasted broccoli florets (reserving 1 cup florets for garnish). Bring the liquid to a boil, reduce the heat to medium-low, and simmer for about 25 minutes until the broccoli is tender, stirring occasionally.

Add the lemon zest, lemon juice, and spinach. Stir until the spinach wilts. Ladle the soup into a blender and blend for 90 seconds until creamy, working in batches if needed. Transfer the soup back to the pot and stir in the cream. Season with salt to taste.

For the croutons, preheat the oven to 400 degrees. Mix the olive oil, Parmesan, salt, and garlic powder in a large bowl. Toss the bread (I prefer to use my hands to really get all the bread coated). Transfer to a baking sheet lined with parchment paper. Bake for 10-15 minutes, until golden brown and crispy. And now attempt not to eat them all hot off the pan. I dare you.

Serve the soup warm with cheesy croutons and roasted broccoli on top. Garnish with the chives and more black pepper to taste.

*how to clean leeks

04/15/2022

Spring on a platter!

If you celebrate Easter and are planning to skip the hotel buffets and overcrowded restaurants this year in favor of an at home celebration (excellent call!), I want to share my favorite foolproof salad, full of fresh, tangy, light flavors, for your brunching pleasure.

Vibrant, tender-crisp asparagus gets tossed in a silky, tangy vinaigrette and topped with fluffy, finely diced, hard-boiled eggs, delicate chives, salty capers, nutty parmesan and toasted nuts.

Beautiful and fancy, but ridiculously quick and easy to prepare, this Asparagus Salad is the perfect way to celebrate spring!

For the Salad:

1 pound asparagus spears, trimmed

4 cups spring greens, lightly packed

2 large pasture-raised organic hard-boiled eggs (substitute 1/3 cup chickpeas for vegan option)

2 tbs. chives, finely chopped

1 tbsp. capers

1/4 cup coarsely chopped flat leaf parsley

1/4 cup shaved Parmesan or Vegan Parmesan

1/4 cup toasted nuts (pine nuts, pecans, almonds, walnuts or hazelnuts), coarsely chopped

For the Dressing:

1 tbs. shallots, finely minced

2 tbs. red wine vinegar

1 ½ teaspoon Dijon mustard

6 tbs. very good extra-virgin olive oil

kosher salt & ground black pepper

Prepare the asparagus: Hold the asparagus at both ends and snap off the tough stem ends. Usually the tough stem will part with the tender part of the asparagus spear in just the right place. Submerge the asparagus tips in water to remove any grit.

Blanch the asparagus: Bring a large pot of water to a boil. Season the water generously with salt. Add the asparagus and cook until bright in color and just fork tender, about 3 minutes depending on thickness.

Shock the asparagus to stop the cooking: Remove the asparagus immediately and transfer to a wide bowl filled with ice water. Set aside until completely chilled. Remove from water and transfer to a clean work surface lined with paper towels to thoroughly drain.

Finely dice the hard-boiled eggs: Keeping the yolks and whites separate, finely dice the egg whites and crumble the yolks using your hands. Set aside.

Prepare the vinaigrette: In a small bowl, whisk together the shallots, vinegar and mustard. Slowly add in the oil, while whisking constantly, until emulsified. Season to taste with salt and pepper.

Toss mixed greens: In a large bowl, toss the mixed greens with half of the dressing.

Assemble: Arrange the spring greens on a serving platter. Top with asparagus, diced eggs, chives, capers, parsley, Parmesan and toasted nuts. Season to taste with salt and pepper. Serve with remaining dressing on the side. Enjoy!

*To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel.

04/09/2022

This quick recipe turns simple canned chickpeas into a bold and hearty meal.

First and foremost, the layers of flavor in this salad are glorious.

The earthy sweetness of carrots, crunchy celery and protein packed chickpeas with a combo of warming spices is delightful, yes, but it’s the addition of toasted cashews, fresh cilantro and zippy lemon that elevates this dish from “really good” to “holy smokes!”

You’ll make this easy chickpea recipe again & again…

Curry Chickpea Salad
You can eat this salad on its own or in a lettuce wrap (my personal favorite), but it’s also great added to grain bowls, or served alongside your favorite protein.

1 can chickpeas, rinsed and drained

1 stalk celery, diced

1/2 cup shredded carrot (from 1 medium carrot)

1/3 cup dried cranberries

1/4 cup cilantro

2 tablespoons finely diced red onion

1/4 cup roasted and salted cashews, roughly chopped

For the tahini curry dressing:

3 tablespoons tahini

1/2 lemon, juiced

1 teaspoon pure maple syrup

3/4 teaspoon curry powder

1/4 teaspoon turmeric

¼ teaspoon garlic powder

optional: 1/4 teaspoon cayenne for spicy curry flavor!

1/2 teaspoon salt, plus more to taste

Lots of freshly ground black pepper

1-3 tablespoons water to thin

Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, cranberries, cilantro and diced red onion.

In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.

Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper. Enjoy!

IF YOU’RE LOOKING TO FEEL YOUR BEST THIS SUMMER, DON’T MISS OUT ON MY 6-WEEK ONLINE COURSE! For more information head over to: www.sarasullivan.com

04/05/2022

Easy Dumpling Lunch On The Go! 😍

Shiitake & Vegetable Dumplings
Edamame
Raw Cashews
Raspberries
Dark Chocolate

04/02/2022

Green juice is my favorite pre-yoga snack🧘‍♀️

A juice made from freshly pressed:
*kale
*cucumber
*lemon
*green apple
*ginger
*celery

It will not only leave you feeling light and ready to bend and twist, it will also give you a hit of energy because it will be oxygenating your cells!

While green juices don’t contain very many calories (calories are energy, not something to fear!) they do contain a plethora of vital nutrients.

The chlorophyll in your green juice is going to help elevate the rate at which your cells receive oxygen and nutrients, and expel wastes — giving you a boost of energy 🍃

03/31/2022

Cauliflower wasn’t always the sexiest piece of produce in the crisper.

However, since realizing what this versatile veg can do, it’s been a staple in our fridge.

If you’re trying to maintain excellent health or shed some winter weight, give this recipe a try! 🙌

***Garlic Herb Cauliflower Rice ***

16 ounces store-bought cauliflower rice (fresh or frozen)

1/2 cup sliced almonds

2 tablespoons grass-fed butter or extra virgin olive oil

2 cloves garlic, minced

1/4 teaspoon fine sea salt

Freshly ground black pepper, to taste

3/4 cup chopped fresh herbs (I use parsley, dill, cilantro, and basil)

1 tablespoon lemon juice or more to taste

Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.

Return the skillet to the heat and add the butter (or olive oil). When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.

Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.

Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

03/17/2022

Happy St. Patrick’s Day!! ☘️☘️☘️

Toast to the luck of the Irish with this hearty stew! This is the perfect dish to celebrate St. Patrick’s Day (or any day, for that matter)

You’re going to want a slice or two of whole wheat soda bread to soak up the broth that’s left in the bottom of the bowl when you’re done with the stew.

Irish Lentil Stew with Guinness
1 tbsp. olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 medium carrots, diced
3-4 medium potatoes, diced
1 tbsp. tomato paste
1 tsp. smoked paprika
2 (15-ounce) canned lentils, undrained
11-ounce *Guinness Beer
Celtic Sea Salt & Cracked Pepper to taste
Garnish: Fresh parsley, chopped

Heat oil over medium heat in a Dutch oven. Add in onion and sauce until translucent, about 3-4 minutes. Add in garlic, carrots, potatoes and sauté for another 2-3 minutes stirring frequently.

Add tomato paste, smoked paprika and mix to combine. Add lentils and Guiness beer. Cover and bring to a boil and then reduce to a simmer. Cook for 30 minutes and season generously with salt and pepper to taste.Garnish with plenty of fresh parsley.

*If you prefer not to include alcohol, simply replace the beer with vegetable broth. It will still be delicious!

Whole Wheat Irish Soda Bread
1 teaspoon neutral flavored oil
4 cups whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon sea salt
2 tablespoons cold grass-fed butter
2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons lemon juice)
Flaky sea salt, to top

Preheat your oven to 400 degrees. Grease a 9″ cast iron pan with a little oil. (If you don’t have a cast iron pan, use a casserole dish or baking sheet with 1 teaspoon neutral flavored oil)

In a large bowl, whisk the whole wheat flour, baking soda, and sea salt. Add the butter and use your fingers to mix it into the flour by rubbing the pieces of butter into the flour until the butter pieces are very fine. Make a well in the center and add the buttermilk. Stir with a wooden spoon or spatula and then use your hands to bring the dough together. It will feel sticky and very heavy.

Make a ball out of the dough and then press the top down slightly on a lightly floured surface. Using a knife, score the top with an X 1″ deep then place the dough in the oiled pan. Top with a generous pinch of flaky sea salt.

Bake in the oven for 30-35 minutes, or until the loaf sounds hollow when you knock on the bottom of it. If you have an instant-read thermometer, the internal temperature should be 200 degrees Fahrenheit.

Let the soda bread cool for 10 minutes before slicing and slathering it in butter and digging in. This bread is best eaten the same day it is made. Warm it in the oven if you eat it a day or two later.

03/04/2022

Perfect for cold nights!

This soup comes together in under half an hour, making it ideal for busy weeknights and/or stress-free casual entertaining. And you only need a few key ingredients for this recipe – garlic + onions for the base (I pretty much never cook without these two), vegetable broth (extra points if yours is homemade), kale (yay vitamins!), white beans (so creamyyy), orzo (kind of my favorite pasta) and pesto (because everything in life gets better with a dollop of pesto).

Glorious doesn’t even begin to describe it.

*Creamy White Bean & Orzo Soup with Pesto*

2 tablespoon extra virgin olive oil

1/2 cup onion, chopped

4-6 cloves garlic, minced

Crushed red pepper flakes

1 1/2 cups dry orzo pasta

6 cups vegetable broth (plus more to thin to your liking)

1 can white beans, rinsed and drained

kosher salt and black pepper

1/2 bunch kale, finely chopped (or spinach)

1/3 cup basil pesto (homemade or store-bought)

1/2 cup canned full fat coconut milk

zest and juice of 1 lemon

To garnish: Parmesan cheese and fresh parsley

Heat the olive oil in a large dutch oven over medium-high heat. Add the onion, garlic, and chili flakes and cook until fragrant, about 5 minutes. Then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Stir in the beans. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy. Stir in the kale and simmer another 3-5 minutes until kale is slightly wilted.

Stir in the pesto, coconut milk and lemon, cook another few minutes until warmed through. Season with salt and pepper.

Divide the orzo and broth among bowls and add parmesan cheese and a good crank of black pepper. I like to add some fresh parsley too! Serve immediately.

Notes on thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.

Address

59 Marina Road
Yarmouth, ME
04096

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Website

http://www.sarasullivan.com/

Alerts

Be the first to know and let us send you an email when Sara Sullivan, Certified Nutritionist posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your practice to be the top-listed Clinic in Yarmouth?