Meet Abby
Abby Thomas
Associate Clinician
Abby’s Healing Journey
Abby started working at The Well of Life in August of 2018 as a receptionist and clinician assistant. She quickly became a nutritional client that same month. Abby came in dealing with chronic symptoms of IBS and GERD; chronic diarrhea/constipation, vomiting from increasing food sensitivities, uncontrolled weight loss, and an overall lack of quality of life. Within just a few weeks, almost all of her digestive symptoms went away, she was able to eat and not reject foods, her weight stabilized and was able to gain back healing and vitality once again!
Hear Abby’s Heart
“I really love working with those that have chronic and misdiagnosed gut health issues. I believe we all have the ability to claim back our quality of life and shouldn’t have to live in discomfort almost all of the time. I also love working with those on an emotional level to bring a balance between our physical and emotional bodies.”
WATCH ABBY’S VIDEO TESTIMONIAL
Fun Fact About Me:
I lived in Myrtle Beach when I was young.
I love the ocean as much as I love hiking.
I love cooking new things.
I have a 4 year old little brother!
Longwood Gardens is one of my all time favorite places, along with OBX.
Abby’s Favorite Bible Verses:
“Blessed are those who have not seen and yet have believed.” John 20:29
“Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9
Here is a favorite recipe from Abby’s kitchen:
Chocolate Zucchini Bread
Ingredients:
1 cup all-purpose flour (regular or GF 1:1)
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter melted and slightly cooled
1/4 cup melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Directions:
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with butter and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, coconut oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
- Pour batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note: When using coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
