We’ve Got Nutrition Down to a Science!
At Park Avenue Nutrition, we’ll give you plenty of personal attention, guide you with sound advice and coach you toward applying the science of nutrition while achieving your health goals. It all begins with a personalized strategy based on the science of eating what’s best for your specific body needs and health concerns.
Lisa C. Cohn, M.M.Sc., M.Ed., R.D., will help you develop that right strategy for you with her science-based, exceedingly sensible, holistic approach, while she strives to treat the whole person from the inside out. Working with a nutritionist means you get to find out the approach to healthy eating that works for YOU!
While nutrition is the focal point of Park Avenue Nutrition and certainly the foundation for your success, it is just the beginning of the integrated approach to health and wellness provided by Lisa and her staff. At Park Avenue Nutrition, you will be able to receive a complete body, mind, and spirit wellness experience.
The Park Avenue Nutrition Blog
Filed under Uncategorized by on Jan 11th, 2011. 
Today Lisa was a guest on Good Day NY to remind parents of the importance of breakfast for children. She shared family friendly meals ideas and reminded viewers that favorite morning meals can be eaten anytime for overall good nutrition.
Filed under Breakfast by on Sep 26th, 2012. Comment.
Our Manhattan office is now located at 157 East 86th Street, Suite 2B, between Lexington and Third avenues, just steps from the Lexington Avenue subway station.
The new office is wheelchair accessible and there are no stairs.
Our wellness services of massage, reflexology and acupuncture are located in the neighboring community. Call for more information (our phone number remains 212-831-7900).
We hope you are having a great summer and look forward to seeing you at the new location!
Filed under Uncategorized by on Aug 19th, 2012. Comment.
2 Cup Whole Wheat Flour
2 Cup All Purpose Flour
1 tsp Baking Soda
2 1/4 Cup Reduced Fat Buttermilk
1/2 Cup Dried Cranberries
-Mix Dry Ingredients together. Make a well in the center and pour buttermilk in. Stir from the inside out until well-mixed. Shape the dough into a round shape on a lightly floured surface. Put on a greased and slightly floured baking sheet. Make an ‘X (score) on the top and bake for 20 minutes at 450 degrees. Turn down the heat to 400 degrees and bake for 30 minutes. Cool on cooling rack and serve. Serves 16.
**Recommended to have with unsweetened Irish Black Tea
**Per serving (1/16th of a piece): 143 calories, 5 grams protein, 5 grams fiber, 0.5 grams fat
Filed under Uncategorized by on Dec 13th, 2011. Comment.
Park Avenue Nutrition Seal of Approval: Reviews
Marmara Mediterranean Restaurant
1160 3rd Avenue (Between 93rd and 94th)
www.turkishrestaurantnyc.com
Lisa Cohn gives her seal of approval to Marmara; this Mediterranean and Turkish style restaurant uses fresh and all-natural ingredients to create their delicious meals. The grilled calamari is prepared with tarragon olive oil and lemon juice. This delicious dish is low in calories and full of flavor. Getting an A+ from Lisa Cohn and her nutrition assistants.
Natural Gourmet Institute for Food and Health
Lisa Cohn gives her seal of approval to the Natural Gourmet Institute for Food and Health. This institute holds classes for the public on all different types of cuisine. One of Lisa Cohn's assistants, Naomi, had the honor of participating in an authentic Mediterranean vegetarian cooking class taught by Jennifer Abadi, author of A Fistful of Lentils. Mrs. Abadi shared that most of the spices in Mediterranean cooking came from India. The class made Laban, a tart thick yogurt that can be used as a spread as well as Shakshuka, a hearty tomato and egg stew with white beans.
Farainella Italian Bakery, Pizza & Panini
1132 Lexington Ave
www.farinellabakery.com
Lisa Cohn gives her seal of approval to Farinella, Italian Bakery, Pizza, & Panini. This pizzeria makes their food with fresh, all-natural and organic locally produced ingredients. The 4ft long rectangular pizza is baked to perfection, and the shape reflects on the way pizza is cooked in Italy. One of Lisa Cohn's assistants, who has just returned from living in Rome for 4 months, says Farinella's pizza is delicious and reminds her of living in Rome. She gives her seal of approval to the Primavera slice, loaded with fresh mushrooms and zucchini; the pizza has very little sauce but tons of flavor.
