Meet Christa
Christa Haines, FNTP
Associate Clinician
Christa’s Healing Journey
Christa Haines came to the Well of Life Center in October of 2007 for major symptoms of IBS. As a result of the IBS, she suffered fatigue, malnutrition, anemia and weight loss. After two weeks of starting her nutritional program, she was able to eat foods that she could not have had for seven years. Her IBS symptoms were gone after a few months. With a new zeal for life she made better changes for herself and her family. Christa began working at the WOL in May of 2013 as a Clinician’s Assistant and now serves clients as an Associate Clinician.
“I have been passionate about natural health for a long time. I am so excited and blessed to help people find hope and support through natural healing. There is a lot of love here and it is exciting to be a part of something so uniquely dynamic!”
Hear Christa’s Heart
“I enjoy meeting new people and helping them achieve their health goals. Today we deal with a lot of things that affect our physical health. I want to help clients build up and protect their bodies to fight off those offenses and not be as sensitive to them. I don’t believe anyone should be ever content with not living up to their best potential. I want to help people achieve that!”
Fun Facts About Christa:
I love to be outdoors.
Traveling is an adventure that I love to do with my family.
I enjoy cooking and creating things for people.
I enjoy taking pictures and being creative along with that.
I could sit all day and learn new things about health and wellness!
Christa’s Favorite Bible Verse:
“I am the vine; you are the branches. If you remain in me and I in you,
you will bear much fruit; apart from me you can do nothing.”
-John 15:5
Here is a favorite recipe from Christa’s kitchen:
Chicken Piccata
1 lemon
1 pound boneless skinless chicken breasts
1 egg mixed
¼ cup almond flour
½ teaspoon salt
½ teaspoon ground pepper
3-4 tablespoons avocado oil
1 large sweet onion, sliced
1 clove garlic, minced
1 cup reduced sodium chicken broth
¼ cup dry white wine
4 teaspoons drained capers
1/2 can artichoke hearts
¼ cup chopped parsley
Directions:
1. Cut lemon in half. Juice one half and save the remaining to slice.
2. Cut chicken into 6-8 thin cutlets. You can beat with a rolling pin or mallet.
3. Mix the almond flour, salt and pepper in a shallow dish. Dredge the chicken in the egg first then the flour mixture.
4. Heat 2 tablespoons of avocado oil in skillet. Cook half the chicken 3-4 minutes on each side. Set aside.
5. Add more oil if needed and continue cooking. You may need to turn down the heat. Wipe down the skillet.
6. Add remaining 1 tablespoon of oil and add onion. Cook until soft and browned. Add garlic for a few seconds until fragrant.
7. Sprinkle remaining dredging flour over the onion mixture and stir to coat.
8. Stir in broth, wine, capers, artichokes, lemon slice and juice.
9. Increase to high heat and bring it to a simmer, stirring often.
10. Add the chicken to the skillet and coat it in the sauce. Simmer until the chicken is heated through.
11. Stir in parsley and serve.
