Well of Life Center for Holistic Healthcare


Meet Hannah

Hannah Bosler

Hannah Bosler

Associate Clinician

Hannah’s Healing Journey

Hannah Bosler joined the Well of Life in August 2020 in the role of a clinician’s assistant as well as becoming a client. Hannah came into the Well of Life suffering with the symptomatology of IBS and Lyme’s. As a result of these ailments, Hannah suffered from fatigue, lack of motivation, tension headaches, the inability to focus, as well as the symptoms associated with IBS. Hannah can testify personally to the powerful healing through Nutrition Response Testing.

“I came to the Well with an anxious mind and spirit along with a growing list of symptoms. After a few weeks of unraveling the layers of distress in my body, I fell in love with the capabilities my body has to self-heal and self-regulate through the support of whole food nutritional supplements. I am now able to think clearly again and wake up in the morning feeling excited for my day! This past year I have experienced so much healing in my body through nutrition response testing. I am truly excited to begin the journey of bringing more light into this world through healing, with the goal of helping others restore their relationships with their body.” 

Hear Hannah’s Heart

Hannah has a heart for those that genuinely want to enroll in the mission of bringing their body back to its perfect self-healing, self-regulating design, without just masking symptoms away!


Fun Facts About Me: 

I am happiest in the sunshine
Youngest among 3 older brother
My favorite memories are the times spent around loved ones and good food

Hannah’s Favorite Bible Verse:

“A new heart also will I give you, and a new spirit will I put within you: and I will take away the stony
heart of your flesh, and will give you an heart of flesh.”

-Ezekiel 36:26

Here is a favorite recipe from Hannah’s kitchen:




2 lbs ground meat (turkey or beef)
1 ½ cups Panko
1 cup milk (can use dairy alternative)
1 large onion
1 tablespoon extra virgin olive oil
1 small bundle of swiss chard or spinach chopped
1 tea Cayenne
Pinch zatar
½ cup Romano cheese
2 eggs
Fresh chopped basil & parsley
(BBQ sauce to be used as a topping)
Optional: Wrap each meatball in turkey bacon


  1. First soak the panko in the milk for 10-15 minutes.
  2. Next, add the remaining ingredients in a large bowl and mix.
  3. Form into meatballs and place into a greased pan and roast them at 425º until they start to crisp slightly.
  4. Turn down oven to 350º and squirt a small amount of BBQ sauce on each meatball, and finishing cooking.

Serves well over rice (jasmine, brown, wild) that you can sauté with fresh jalapenos and sweet corn.

Celery Root Mushroom Pasta

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