Bodono Offering Services During Crisis
Certified health coach and registered nurse Eliane Baggenstos, owner of Bodono, in Ocala, provides services for corporations, chiropractors, healthcare centers, athletes and individuals from teenagers to seniors. With more than 15 years of experience in healthcare, preventive medicine, nutrition and wellness, Bodono is a resource for those in search of well-being. “Due to the current coronavirus pandemic, our massage therapy services are currently on hold, but we continue to provide health coaching and plant-based nutrition services via FaceTime, Zoom and Skype,” says Baggenstos.
She holds certification in plant-based nutrition from Cornell University and Evidence-Based Health Coaching for Healthcare Providers from the National Society of Health Coaches. As a licensed massage therapist, Baggenstos is certified in advanced sports massage and medical massage.
“I have always loved working with people and been interested in holistic medicine from a young age. After working in medicine surgery, oncology and hospice as a registered nurse for over 10 years, I decided to go back to school and become a licensed massage therapist,” explains Baggenstos. “As the daughter of a chef, I was taught the art of cooking and learned about nutrition early on. I learned from my mother about organic gardening, helped her grow our own food and learned about canning, baking homemade bread, etc. I learned about the health benefits of a plant-based whole food diet and organic nutrition early on. You could basically say that I was a health-foodie before that term even existed.”
Bodono’s mission is to provide a professional, therapeutic and relaxing experience while working with specific areas of the body to improve functionality, relieve pain, help to regenerate and improve overall well-being and wellness. Bodono attends to people, not just bodies, targeting the source of the pain, not just the pain itself, to help recover and heal.
Check out Eliane's Stuffed Tomatoes with Squash, Mushrooms and Pine Nuts recipe on page 31 of this month's May issue.