Product Review: Flora Source By Nutri-Health

My friends over at asked me to try a product of my choice from their website then write up a review. I decided to check out this probiotic, Flora Source Multi-Probiotic Women. I am always in search of finding a new probiotic to give my body a variety of healthy gut bugs. It’s optimal to rotate your probiotics.

If you are looking to improve your gut health, which can boost overall health, then adding a good probiotic to your supplement protocol is a great idea.

How do you know if you need to add in a probiotic supplement? If you are experiencing the following:

  • bloating
  • excess gas
  • have trouble digesting certain foods
  • heartburn or GERD
  • recently taken antibiotics of have taken rounds of antibiotics in the past
  • low energy
  • emotions including anxiety or depression

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Disclosure of material connection: provided me with this product to review. All opinions expressed here are completely my own.

This probiotic formula is unique in that it contains prebiotics as well in the form of short chain fructooligosaccarides (a proprietary blend from NutraFlora scFOS). Ingesting prebiotics along with your probiotics is ideal because it gives the healthy bugs something to feed on so they can then do good work in your body.

This product seemed to help my overall digestion. I could tell by the frequency and shape of my stool that it was having a positive effect on my body. I am experiencing less discomfort from bloating and gas as well. This is complimentary to my overall balanced healthy eating.

The recommendation is to take 2 capsules daily for a week then switch to 1 capsule daily for a week, then repeat the regimen.

A helpful probiotic and prebiotic regimen will:

  • improve your ability to digest foods
  • improve elimination
  • increase nutrient absorption
  • reduce gas and bloating
  • clearer thinking and better moods
  • weight loss
  • less sugar cravings

Taking the Flora Source Multi-Probiotic Women formula helped me experience several of these benefits. Check out this product if you are seeking a new probiotic/prebiotic formula!

Disclaimer: This post is based upon my personal experience. The materials and content contained on this website are for general health information only and are not intended to be a substitute for professional medical advice, diagnosis or treatment. Please consult with you medical doctor before making changes in your diet, exercise, medicine, and supplement program.

Espresso Roasted Pork and Brussels Sprouts

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This weekend we had a really exciting wedding in the family. My brother-in-law got hitched and there was so much wonderful time with family and friends in celebration of this amazing event.

The wedding was in held Delray Beach, so on Sunday morning we all joined again for brunch then meandered downtown in Delray. We stopped at The Ancient Olive, I’m totally obsessed with all of the interesting and high quality olive oils and vinegars.

I picked up this gem, limited edition Butternut Squash Seed Oil, from upstate NY town Geneva, NY, near where I grew up.

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A taste of this oil and I knew I wanted to cook with it. Roasting with a green veggie came to mind.

I marinated pork loin from Maverick Farms (they have the very best pork) using espresso (you can use regular) balsamic vinegar and olive oil.


1# Boneless Pork Loin, I recommend Maverick Farms brand or any humanely raised pork

1-2 Tablespoons Espresso Balsamic Vinegar from The Ancient Olive or your favorite balsamic vinegar

1-2 Tablespoons Organic Olive Oil

Sea salt, fresh ground black pepper

1.5# whole Brussels sprouts

1 Tablespoon Butternut Squash Seed Oil

1/8 teaspoon each turmeric, sea salt, black pepper



1. Remove meat from packaging and place in glass 9 x 13 baking pan. Feel free to use a meat tenderizer to flatten it a bit if you like.

2. Pour vinegar and oil over meat, then season with sea salt, fresh ground black pepper. Allow to come to room temp if cooking soon (30 – 60 minutes, otherwise, cover and place in fridge).

3. Meanwhile, preheat oven to 400 degrees.

4. Prep Brussels sprouts by cutting off the stems, then cutting in half. Wash thoroughly.

4. Toss Brussels sprouts with 1 Tablespoon Butternut Squash Seed Oil, turmeric, sea salt, and black pepper.

5. Roast on a backing sheet for 30 minutes, remove from oven to turn over halfway through.

6. When Brussels sprou15 minutes into cooking, you’ll want to sear the pork loin before putting into the oven.

7. Heat large stainless steel skillet to medium-high heat.

8. Place pork loin onto hot skillet and sear on each side for 1 minute. You can sear top and bottom only or sear all 4 sides. This will get you a nice crust to lock in the flavor of meat during baking.

9. After removing your brussels sprouts from the oven. Set oven to 425.

10. Roast pork loin for 30-37 minutes, turning halfway through. It took mine 37 minutes. Cook until juices run clear, but meat can be slightly pink, just not bleeding.

11. Allow pork to rest for 5 minutes before serving.

12. Plate sliced pork with brussels sprouts with a fresh garden salad.

Gourmet Artichoke Spread At Local Green Markets

There are so many local green markets popping these days and it’s exciting when you find a vendor that makes amazing food you want to keep going back for every week.

Dani Michaeli, owner of Dani’s Fun Food, always greets you with a smile and offers samples of his delicious creations with homemade pita chips (not gluten free) for dipping. Dani makes the very best in hummus and tapenade olive spreads. My favorite find made fresh daily from Dani is his Artichoke Spread. It’s creamy, yet light at the same time. All organic ingredients and gluten free as well.

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I’ve enjoyed it spread on top of cooked eggs or with crunchy veggies. It doesn’t last long enough in my house to get more creative than that.

I imagine making it myself would take hours and hours to prep the artichoke and perfect the seasoning then adding in just the right amount of olive oil. I’m gonna leave this one up to Dani and I’ll happily buy this at the green market when I get a chance to stop in.

Artichoke spread made with high quality ingredients. Made fresh daily!! Doesn’t get any better than that.

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Delicious spread on top of eggs for a light brunch on Sundays or easy peasy week night dinner.

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Dani’s Fun Food

(561) 889-8073

Owner: Dani Michaeli

Saturdays: Downtown West Palm Beach Green Market; Boynton Beach Green Market

Sundays: West Boca Green Market (Glades and Lyons Rd at Olympia High School), PGA Green Market at the Storage Center on Military Trail

William Sonoma – Boca Town Center Mall for special events!

Why I Was Doing Shots in Delray Beach

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(Pictured: My Brother-in-Law Andrew, My Husband Heman, and Me)

New store The Ancient Olive opens up in Delray Beach! Taste several gourmet and organic flavors of olive oil and balsamic vinegar. We tried many kinds of wonderful olive oil and balsamic vinegar – now these are the kind of shots I can get excited about! Located on Atlantic Ave in Delray Beach, this is the third store of The Ancient Olive. We were warmly greeted and invited to taste as many flavors as we wanted. A few of my favorites: Cranberry-Pear Balsamic, Espresso Balsamic, Garlic Olive Oil, Persian Lime Olive Oil, Chocolate Balsamic, Blood Orange Olive Oil. So many great flavors!! We sampled a few suggested pairings as well and decided to purchase the Persian Lime Olive Oil and Lavender Balsamic Olive Oil. This flavor combo is particularly great for marinating fish as suggested by shop owners. The deeper flavors of vinegar such as chocolate and espresso are great for marinating steak.

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(Pictured: Brother-in-Law Andrew and Future Sister-in-Law Katie)

Katie and Andrew enjoying shots of Cranberry-Pear Balsamic vinegar which they ended up purchasing. This was one of my favorite vinegars too, so good you could just drink it Smile

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(Pictured: Andrew, Katie, and Heman)

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Several containers filled with lovely olive oil and vinegar to check out!

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Tons of gift options for the cook! They also offer cooking demos and classes, sign up at the front counter for more info.

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At home the next day, I was excited to try the new flavor combo we bought:

Organic Persian Lime Olive Oil + Lavender Balsamic Vinegar

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We marinated fresh mahi filets in this amazing oil and vinegar combo.

I also sliced up onions from Bedners Farm on 441 to grill along with baby sweet bell peppers.

Heman grilled the fish 18-19 minutes on medium heat on the grill and the veggies for about 15 minutes.

Mahi salad with veggies for me.

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Mahi fish tacos for Heman with Organic corn tortillas, cilantro, avocado, and salsa.

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Stop in The Ancient Olive on Atlantic Ave in Delray Beach to do some shots of Organic Olive Oil and Balsamic Vinegar! We will return soon with our empty bottles; receive $1 off purchase when you bring back empty oil and vinegar bottles (way to recycle and reuse!). We’re looking forward to our next flavor combo to bring home and cook with soon!

The Ancient Olive

514 East Atlantic Ave (Across from The Colony Hotel)

Delray Beach, FL 33483


Mango Chicken Featuring Mom and Me Jams {Mango Jam}

Ever since I heard about the new West Boca Raton Green Market, I’ve made it there almost every week to seek out delicious foodie finds. I spotted Katrina, the owner of Mom and Me Jams with her wide selection of colorful and homemade jams. Chatting with Katrina about the jams, I learned that everything is tripled sterilized and made fresh on a weekly basis – take that Welch’s grape! She had me at homemade, preservative free, family recipe. Now that’s made with love and doesn’t food made that way taste so much better!

I sampled a few flavors by the spoon and was thrilled by the idea of mango jam, who would have thought to make this? I’m so glad she did!

I could have put in on toast or oatmeal, but I craved something savory for this sweet delight. A sweet and savory dish was born.

Mango Chicken and Sweet Potatoes over Spinach

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This one pan dish pleases a crowd. I made it for my mother-in-law and her mother when they came into town then I made it again tonight. It’s delicious and satisfying, I even took my mother-in-law to the green market last Sunday and she picked up a jar of her own. Now she can recreate this back home in her kitchen too.

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All Mom and Me Jams come in this adorable jar sealed with pretty cloth and a ribbon!

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1-2 Tablespoons coconut oil

1 medium onion, chopped

1 large sweet potato or garnet yam, chopped

1#-1.5# chicken breast, cut into cubes

3 Tablespoons Mom and Me Jams {Mango Jam}

sea salt and fresh ground pepper, to taste

2 cups fresh spinach per plate, optional to enjoy with cooked dish


1. Chop onion and sweet potatoes.

2. Heat pan to medium then add 1 Tablespoon coconut oil. Coat pan with coconut oil then add onion and potatoes.

3. Stir onion and sweet potatoes in pan to coat with oil, then turn down heat to medium-low and cover.

4. Cook veggies 10-12 minutes until fork goes through easily, you want the veggies al dente at this point.

5. Turn heat up to medium again. Push veggies to outside of pan then add cut up chicken breast to middle of pan and top with mango jam.

6. Turn chicken over and cook all sides, stir to distribute mango jam over chicken. Add 1 Tablespoon coconut oil to pan, if needed.

7. Turn heat down to medium-low and simmer 5 minutes with cover on pan.

8. Check to ensure chicken is cooked through and no longer pink, juices will run clear from chicken.

9. Turn heat back to medium for final sear and toss chicken, onions, sweet potatoes with mango jam. Add sea salt and fresh ground black pepper, to taste.

10. Serve hot over a bed of fresh spinach.

11. Enjoy!!

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Find Mom and Me Jams locally at the West Boca Green Market Sundays year-round 8:30am – 2pm.

Katrina currently makes 12 varieties of jams and jellies. A few are made specifically for grilling as well.



Phone: 561.287.6058