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End the overwhelm and create

satisfaction and serenity in less than 30 days 

with this simple blueprint.

 

 

 "Empowering You To Discover Your Wellness Blueprint"

The Wellness Blueprint

Interrupt stress and reload piece of mind

Dr. Maiysha Clairborne is a holistic family physician, medical acupuncturist, life balance coach, and certified NLP/Hypnotherapy and Timeline Therapy Practitioner.

The founder of Mind Body Spirit Wellness Inc, The Wellness Blueprint, and DocSupport MD, Dr. Clairborne focuses helping her clients achieve and maintaining physical, emotional, and spiritual balance through her various wellness and coaching programs.

Mind Body Spirit Wellness clinic was voted the best of Atlanta Wellness Clinic 2011 and Acupuncture Clinic 2012, and Dr. Clairborne has been featured as a wellness expert on several radio programs and television programs throughout the country including NBC40 Health Update, CW’s Focus Atlanta, Fox Health Segment in Macon GA, and Fox 45 Baltimore’s Health Update.  She has also appeared on nationally syndicated morning talk show Daytime TV, and local morning show Sacramento & Company.

Dr. Clairborne is the author of Eat Your Disease Away & the soon to be released "The Wellness Blueprint," and her expert articles have appeared in the DermaScope Magazine, Disney Family Online, AOL Black Voices, and the Atlanta Tribune.

The medical director of four wellness centers in both Georgia and Florida, Dr. Clairborne is committed to the empowerment of physicians in the areas of well-being, work-life balance, and career satisfaction.

In addition to her ongoing preceptorship of numerous resident physicians from programs around the country, Dr. Clairborne serves as adjunct clinical faculty for Morehouse School of Medicine and is the primary learning center for integrative medicine for the family residency program. Her commitment to community is demonstrated through her ongoing community service, as she has served on the board of directors for the Georgia Coalition for Domestic Violence, and is the current host of the online radio show, The Wellness Blueprint.

Dr. Maiysha is available for the following:

Speaking Engagements. Workshops, Conferences, Retreats, Radio, Television, & Print Interviews

To book Dr. Clairborne, please contact her directly at drmclairborne@mbswellness.org or call 678-343-3139.

Quinoa: What It Is, Where It’s From, and Why It Can Change Your Life

Quinoa: What It Is, Where It’s From, and Why It Can Change Your Life
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The benefits and virtues of quinoa are widely extolled in health magazines and wellness publications, but what is the history behind this grain-like food? Originating in the area surrounding Lake Titicaca in Peru and Bolivia, quinoa was originally a food staple of pre-Columbian civilizations and was widely distributed around and beyond Inca territory. It was first successfully grown for human consumption around 3,000 – 4,000 years ago, though there is evidence that it was used for herding practices as far back as 5,000 BC. Incas labelled quinoa the 'mother grain,' and had a number of rituals and traditions relating to the substance. Incan emperors would break ground with a golden tool at the first planting of the season, in order to show respect for what the planet provided them, in producing quinoa. Religious festivals included offering quinoa to the 'Sun God' in a fountain of gold, and Incas worshipped entombed quinoa seeds regularly. Indeed, its status among these groups was so high that even as recently as the sixteenth-century, a khipu (method of measuring numerical information) showed that quinoa was ranked higher that potatoes on an inventory list. As well as having such high status among those living in the Andean area, quinoa was used largely in baking, and was served in a number of dishes prepared by the indigenous people of the region. Quinoa plants can be anywhere from three feet to more than ten feet tall. They are frost-resistant, they can survive on only a few inches of rainfall, and they thrive when grown between 9,000 and 13,000 feet above sea level, meaning that they are an almost exclusive product of the Andes, which provides all of these conditions. Peru and Bolivia boast around 2,000 types of quinoa, but these are whittled down into five broad categories: quinoa from the valley, altiplanic quinoa (which grows in lakeside areas), quinoa from Bolivian salt flats, sea-level quinoa and subtropical quinoa. Billed in the modern-day as a 'supergrain,' quinoa has an extensive range of health benefits that have led to its inclusion in many wellness and health regimes. Firstly, quinoa is one of only a few foods to contain all nine essential amino acids, making it one of the most protein-rich foods we can eat. It contains twice as much fiber as the majority of other grains, which can help in preventing heart disease, reducing high blood pressure and lowering cholesterol. Quinoa contains an abundance of iron, which is vital for brain function and regulation of body temperature, and with mineral and antioxidants including magnesium, manganese, riboflavin and lysine, it is little wonder the Inca set such store by this 'superfood.'Though quinoa appears to be grain-like, it is not actually a grain, which means the food is also gluten-free. This is crucial for many people who discover that weight loss and general well-being is improved when they cut out gluten or wheat; huge numbers of people have at least a small intolerance to these types of food, and replacing bread, rice, pasta and other grainy food with quinoa can have a huge impact on their sense of well-being and their overall health. Calorie-counters can also find satisfaction in swapping their regular carbohydrates for quinoa. It has just 172 calories per ¼ of a cup, and it has a low glycemic index, making it ideal for those who suffer from diabetes. The United Nations has even sat up and pay attention to the benefits of quinoa, stating that it could be a key component in the ending of malnutrition across the globe. The indigenous people of the Peru and other surrounding countries have been praised for preserving such a crucial ingredient for thousands of years, and the UN even declared that 2013 would be the International Year of Quinoa, as they attempt to raise awareness surrounding this incredibly rich and nutritious food.

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Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

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A fresh, flavorful and filling main dish pasta salad! This Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad is easy to make and perfect for a fast and healthy weeknight dinner! Enjoy!!

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In the Kitchen with Dr. Maiysha: Alkaline Juicing

In the Kitchen with Dr. Maiysha: Alkaline Juicing

Today we’re going to do a great alkaline juicing recipe. I want to talk a little bit about juicing and how easy it actually is. Some people thing juicing can be very complicated, but you don’t need a gazillion ingredients. You can use four or five ingredients. You can even use one or two. This is one of my favorite recipes, and it’s easy to make.

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We Are How We Eat?

We Are How We Eat?

We live in a rushed society, a society that wants everything fast and now. Thus there is the financial growth and success of fast food chains. However, the question that we really need to ask ourselves is, "Is faster really better?"

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Sweet Potato & Fresh Basil Bruschetta

Sweet Potato & Fresh Basil Bruschetta

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Because I’m all about creating a lot of flavor with a few fresh ingredients, I opted to roast a few sweet potatoes just to perfection and then simply mash them together with sea salt, pepper before I spread it onto a toasted piece of gluten-free Italian bread and popped these pieces of toast back into the oven to warm up. The grand finale? To serve these babies with fresh lemon zest, diced red onions, fresh basil (ahhhhh the smell of fresh basil!) and a whole lotta love. See how easy it can be to create an appetizer for your family that’s packed with flavor but doesn’t have any of those processed inflammatory ingredients inside?

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