• Leave the past where it belongs, behind you. We have a tendency to hang on stuff we don’t really need. Experiences and emotional pain are certainly no exception. The truth is that we have no reason to hang onto the things that have hurt us before. If it isn’t happening right now, then it has no real power of us. Forgive. Accept. Close the door. Declare that the past has no place in your present.
• Unclutter your space. Just as we tend to hang onto past experiences, we also love to junk up our lives with things we don’t need and that don’t serve us. Get rid of anything that isn’t bringing you peace or joy, or that distracts you from your passion and purpose in life. Donate your extra clothes to a shelter. Sell your gaming system and put the cash in your savings account. Clean off your desk at work. Having a clear space allows for better focus and more inner peace.
• Heal yourself. Most of us are guilty of neglecting ourselves in the form of our mental and physical health. If you’re not 100%, it’s difficult to be effective in any area of your life. Commit to caring for your body and mind. Eat healthy foods, drink water, move your body, meditate, get enough sleep. Do all of the things your body wants you to do, for you.
• Guard your energy. Toxic people are everywhere and misery loves company. Avoid getting caught up in drama, gossip or negative conversations. Instead, take control of your surroundings and gear the conversation towards positive, uplifting and empowering dialogue. It’s amazing how much power you have to influence how other people think and experience the world.
• Serve others. We are a self-obsessed society, and in almost all situations, we consider what we’re getting out of it. Take a different perspective and get present to what you can give to others in every waking moment. Help out a coworker, carry someone’s groceries, volunteer for a non-profit or shovel someone’s driveway. When you seek to help others without personal gain, you end up getting more than you give in the form of joy, fulfillment and connection.
• Be a team player. Remember self-obsession? We really need to work on this one. Whether you’re part of a company, a family, a sports team or just a part of society, being a team player is a critical skill if you want to live powerfully. No man is an island. Take time to listen and consider other people’s feelings and perspectives. Don’t interrupt. Don’t shut down ideas. Don’t criticize. Create a space for healthy, open communication and collaboration. When we work together, anything is possible.
• Stop complaining. Have you heard of the Law of Attraction? Well, it works, for better or worse. If you speak negativity, you will attract negativity. It’s that simple. Ever feel like you just keep getting slammed by life? It’s probably because you’re complaining, and you’re giving off a magnetic vibe that’s pulling more bad juju your way. So rather than complaining about what’s going wrong, take charge of your life. Control the controllable and think positive thoughts only.
• Affirm yourself and others daily. The power of positivity is remarkable. Start each day with positive affirmations to yourself about who you are, what you’re going to accomplish and what your life is going to be about. And don’t stop there. You really do have the power to impact the people around you and create a circle of positivity. We all love to acknowledged for who we are.  A genuine compliment goes a long way in making someone feel empowered and confident. So let the good vibes flow.
• Trust more, not less. Us humans spend so much time being fearful. We’re afraid of taking risks in our relationships, in our careers and in our passions. And, because we give that fear power over us, we actually stop ourselves from doing what we really want to do in our lives. This year, punch fear in the face. Do what you’re afraid of. Trust yourself, trust your instincts, trust the process, and trust others. The worst that can happen is that it doesn’t work out. But you’re tough. You’ll survive. I promise.
• Get back up. In the face of failure, remember that there is no failure. We fall down. Things don’t go as planned. So what? That’s part of the journey. It’s lessons learned and experience gained. As long as you get back up and keep moving forward, you’ll get there.
• Live your purpose. You know that seed in your heart that’s been there for as long as you can remember? That thing that makes your heart happy and sets your soul on fire? That thing is your purpose. It exists within you because you are meant to do it. So go do it. Without fear. Without hesitation. Without excuses.
• Practice gratitude. The simple act of counting your blessings daily energizes you more than you can imagine. Far too often, the amazing things in our life go unnoticed. We are distracted, overwhelmed and exhausted. Take a few minutes each morning to look at all you’ve been gifted.
• Smile often. Smiling actually burns calories, helps you look younger, improves your mood and creates a space where others feel safe and happy as well. Smiles are contagious and powerful, and universal. A smile can change the world, truly. So smile as often as possible.
• Be Happy. Happiness isn’t in in the past or the future. It isn’t found in success or wealth. Happiness is yours for the taking, right now and in this moment. Choose to be happy, regardless of your circumstance. Because, chances are, at this very moment, everything is just fine. And even if it’s not, the next moment is just around the corner.

Yields 12 muffins.

Recipe:

Muffins

• 1/4 cup butter
• 2 bananas, very ripe
• 1/2 cup sugar
• 1 Tbsp honey
• 3/4 cup canned pumpkin
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin spice
• 1-2 tsp ground cinnamon
• 1 1/2 cup Bob’s Red Mill gluten free 1 to 1 flour
• 1/2 tsp salt
• 1 tsp baking soda

Topping

• 1/3 cup pistachios, smashed
• 1 tsp cinnamon
• 1 tsp sugar

Instructions

1. Preheat oven to 425 degrees.
2. Line muffin pan with cupcake liners.
3. In large bowl, melt butter and honey, then add bananas and mash well.
4. Add sugar and pumpkin, mix well.
5. Stir in egg, vanilla and finally dry ingredients.
6. Make sure batter is mixed well, then spoon evenly into liners.
7. Mix smashed pistachios, cinnamon and sugar in a bowl or ziplock bag, then sprinkle on top of batter.
8. Bake for 5 minutes, then reduce heat to 350 degrees.
9. Continue baking for 16 more minutes, or until toothpick comes out clean.
10. Enjoy!

I was a young woman, naive in so many ways, and a virgin to the incessant demands and relentless uncertainty of adulthood. In the years that followed, I attended college. I got married. I became a mother. I developed a chronic illness. I became an entrepreneur. My marriage failed. My body failed. My business failed. I was lost. But, throughout the twists and turns of the path I was on, I found a way to navigate and strategize and, most importantly, envision a better future.

I shared my journey and surprisingly, people found inspiration and hope in that. People began reaching out to me, not only to offer encouragement or thank me for sharing my most vulnerable moments and the way I forged through them, but also to share their own personal experiences and struggles. People came to me to find strength, insight, help. It became my privilege and purpose to give it, and to share in their pain as well as in their hope.  Helping others sort through their circumstance, find direction and courage and create a clear path toward their own happiness became a personal mission.

I was working on other projects and building businesses, but all the while, I was distracted by the influx of people seeking the same thing I was working toward in my own life, happiness. Only I realized that it wasn’t a distraction at all. It was more of a calling, something that had become my passion and purpose. After quite a bit of discernment, introspection and the help of some powerful seminars and life coaching of my own, I decided that this is where my focus should be.

I am, by my very nature, a coach. A cheerleader, a helper, an encourager and a problem solver. It is within me the desire and the need to help people move past their fears and circumstances into the life they are capable and worthy of. That has become my mission.

As a life coach, I can help you identify your goals and the things that are holding you back from achieving them. I can help you sort through the uncertainty and make decisions confidently. I can help you find possibility in all the areas of your life where you want to create change. Together, we can create a vision for your ideal future and empower you to get you there.

Since I eat this concoction almost daily, I had to come up with a recipe that was both healthy AND simple. Oh yeah, and delicious. After a bit of trial and error, I finally came up with the perfect recipe. Here it is!

Ingredients:

2 cooked skinless, boneless chicken breasts
2 celery stalks, chopped
1/4 cup red onion, chopped
1/2 cup seedless grapes (halved or quartered)
1/4 slivered almonds
1/2 cup non-fat Greek yogurt
1 tsp garlic powder
1 tsp ground black pepper
Sea Salt & Hot Sauce to taste (yes, hot sauce is good in everything!)

Instructions: 

I start with about a pound of skinless, boneless chicken breasts. I typically buy my  organic, free range chicken which you can find at a reasonable price at Trader Joe’s. But whatever chicken floats your boat is fine. Boil the chicken until fully cooked. Allow it to cool, then shred or cube (depending on your preference). Throw into a medium size bowl.

From there, I grab the vegetables and start chopping (you can food process the veggies as well, which I do on days that I feel lazy). Once they’re chopped, toss them into the bowl with the chicken. Half or quarter the grapes, depending on their size. Add them to the bowl of awesomeness.

Sidenote: I’ve been getting some ginormous grapes lately, so I’ve had to quarter them. Regular size grapes can simply be halved.

Throw in the remaining ingredients and mix well! You can stop here and just start eating this stuff with a spoon (It’s THAT good). Or you can create the perfect sandwich by spreading this magical, chicken bliss onto a slice of toasted quinoa bread, then top it with romaine lettuce and a fresh slice of tomato! Want to keep this recipe Paleo or Gluten Free? Just grab some fresh greens and make lettuce wraps.

Enjoy!

Fritters. They’re what’s for dinner. So let’s get started.

I’m not a veggie lover. BUT, with fritters I figured the more the merrier. This recipe is jam-packed with veggies. You could always substitute, add or leave out some of the veggies based on what you have or any food aversions. But I pretty much threw the kitchen sink into these.

Ingredients:

About 3 cups broccoli, cauliflower & carrot mixture, chopped
2/3 cup fresh spinach, chopped (before cooked)
1/3 cup onion, finely chopped
1-2 garlic cloves, minced
1/2 cup whole wheat flour (or flour of choice)
1/3 cup grated Parmesan cheese
1 large egg
Salt & Pepper to taste
EVOO for frying
Water for boiling

Yields about 8 fritters.

Instructions:

I started out by boiling the carrots, broccoli & cauliflower for about 4-5 minutes to soften. DO NOT OVERCOOK or they will be hard to work with.

While you wait for those to soften, chop the onion, garlic & spinach and sauté in a tiny amount of EVOO until the spinach is cooked. If you use too much oil, the fritters will not stay together as well, so take it easy!

Place the broccoli, cauliflower & carrot mixture into a strainer and allow to drain thoroughly. Then gently pat dry to remove excess water. Chop the broccoli and cauliflower into small florets and place them in a bowl. Sidenote: I food-processed the carrots, only because my son has a weird thing about carrots and I didn’t have shredded since I used the organic veggie trio above. If you have shredded carrots, there’s no need to food-process them. Just chop along with the broccoli & cauliflower. Throw in the sautéd veggies as well.

At this point, all veggies should be in the bowl.

Next, add the Parmesan, flour and seasons.

Whisk the egg and toss that into the bowl. Mix all ingredients until thoroughly combined.

Heat oil in a non-stick pan over medium heat until it sputters when you flick some water into it (from a distance!!!) Once it’s hot, spoon approximately 1/4 cup of mixture into pan for each fritter. Press lightly to flatten to about 2-2.5 inch wide fritters and cook for about 4 minutes, then flip and cook another 4 minutes (or until golden brown). Then, just serve and enjoy the veggies of your labor!

Recommended Pairing: Grilled White Fish or Salmon, Grilled Chicken.

When I first began my journey into health and fitness, I heard a lot of hoopla about having to cut alcohol out my diet. Of course, I was incredibly turned off by this fear mongering and immediately began to panic. I love wine. I drink a glass almost nightly, and on the weekends I prefer to have several….bottles. Just kidding. Unless it’s a really wild night.

The idea of being on an alcohol restriction made me feel like I was doomed to failure. Not because I have an alcohol dependency, and not because I couldn’t give it up. I refrained from alcohol throughout 10 months of pregnancy (Yes, 10 months. I was pregnant forever.) My fear of failure came from the overwhelmth (that’s probably not a word) of having to change my entire life all at once! I knew how difficult it was going to be to get myself into a habit of working out everyday. I knew that it was going to be near-impossible to stay on track with my nutrition. But I was ready to give 100% to that change. But giving up wine? I didn’t sign up for that and I didn’t want to do it. It was just too much change at once. I mean, who the heck likes change anyway? Plus, there’s plenty of evidence floating around indicating that wine might actually help you maintain good health. Why give it up?

So I did what any thirty-something woman would do and I just said no….to giving up wine.

7 months and 43 bottles later, I am down 23 pounds and counting. I am comfortable with my body and enjoy working out. I eat healthy most of the time, and I still enjoy my wine whenever I want. Sure, maybe I would’ve had quicker results without the wine. Or, maybe I would’ve given up altogether. The point is, you don’t have to give up wine to lose weight. I am living proof.

That being said, I have put together a little list of wines and what their general caloric counts are, so you can choose your wine wisely. I’ve also included a few of my personal recommendations. Cheers!

White & Blush Wines

White Zinfandel is your absolute best option when counting calories. This wine has only around 105 calories per 5 ounces. However, a lot of wine drinkers don’t care for a White Zin, myself included. Your next best option would be a Chardonnay or Chablis, which are at the low end of the spectrum at around 118 calories per 5 ounces.

I drink Chardonnay frequently and one of my favorites is the Sofia Chardonnay produced by the Francis Ford Coppola Winery.

This wine has a delicious hint of apple and spices, which is perfect for the fall, but enjoyable any time of year. I highly recommend trying this one, multiple times.

Sèmillon, Sauvignon Blanc and Fume Blanc each have around 122 calories per serving. Dry Riesling, Pinot Gris and Pinot Grigio average about 123 calories.

One of my absolute favorite wines is the Kris Pinot Grigio created in the Kris winery in Italy’s Alto Adige region. This wine has the perfect amount of subtle sweetness and goes well with almost any food!

A sweet Riesling, which can have as many as 225 calories in each 5 ounce serving, is not a great choice for drinking regularly. However, should you choose to indulge in a sweeter wine from time to time, you MUST try this one!

Eroica Riesling is produced in the Chateau St. Michelle winery in Washington state in conjunction with a German producer of fine Rieslings. I had the privilege of touring the facility during the early stages of the development of this wine and was also able to sample it. It was truly love at first taste, and this is one sweet wine I do allow myself to enjoy on occasion.

Red Wines

As for red wines, the concept is the same. Dry reds yield lower caloric counts, while sweeter reds will be higher in calories. I personally don’t drink much red wine, but I like to know my options and I’m guessing you do as well.

Pinot Noir and Grenache (or Garnacha) contain approximately 122 calories per 5 ounce serving. Syrah and Hermitage have around 123. Cabernet Sauvignon, Bordeaux and Merlot typically have about 125 calories per serving.

Chianti has around 128 calories in each serving. When I do drink red wine, I prefer Chianti because it’s relatively mild. The Banfi Chianti Classico Riserva is an excellent choice and is very affordable.

Now this isn’t a green light to start drinking excessive amounts of wine. As with anything else, moderation is key! If you’re as much of a wine lover as I am, check out this wine club for home delivery service of AMAZING specialty wines! You can even earn FREE wine by referring friends!

When my family and I made the choice to adopt a healthier lifestyle, one of our biggest worries was how that decision would impact our wallets. We were able to up our grocery budget a little, but we really didn’t want to spend a lot more. We still had a kid in diapers and we’ve been on a mission to pay off debt. So learning to eat healthy on a budget was absolutely critical. Once I started the AI Protocol and began making separate meals for the boys and for myself, learning to save on groceries became even more necessary.

Our very first trip to Whole Foods, Trader Joe’s AND Target to get all of the necessary organics, produce, meats, etc wound up costing us WAY over our usual budget. But it was a good starting point. Over the past year or so, I’ve come up with some cash-saving tips to help us eat healthy for half the cost. We’ve learned to make it work because we had to. If we can do it, YOU can do it. Here’s how!

1. Meal Plan. Creating a meal plan and sticking to it is the easiest way to cut down on spending. By creating a meal plan, and a corresponding grocery list, you eliminate excess spending AND waste. Just make sure you ONLY buy what’s on your list and don’t give in to sales or those tempting treats at the check-out. Tip: Always use one night’s dinner for the next day’s lunch to ensure you’re using up all of the leftovers! Tip 2: There are TONS of free meal plan templates available for download on the internet.

2. Shop in Bulk. Places like Sam’s Club & Costco offer a lot of bulk foods that can be stored until later use. They even carry quite a few healthy ad organic options.

3. Eat eggs. All the time. Eggs are a healthy, inexpensive food that be used in countless ways from a frittata to a cauliflower pizza crust!

4. STOP eating out. All of those pizzas you’re ordering or drive-through runs to McDonald’s?? They’re not just leading you closer to heart failure and diabetes. They’re eating away at your wallet, too! Cut out the crap and start cooking healthy foods. Your body and your bank account will thank you later.

5. Buy produce that’s in season, when it’s cheapest. Or, buy frozen fruits and veggies, which are less expensive than the off-season fresh ones.

6. If you can’t afford to buy all organic, stick to organic for the dirty dozen and buy the rest of your produce at the less expensive rate. What are the dirty dozen? They are the fruits and vegetables that contain the highest amount of pesticide contamination, so you want to avoid that exposure by purchasing organic when possible. Check out this handy chart for reference!

7. Join a Community Supported Agriculture program (or CSA). You can receive a shipment of fresh, organic produce weekly, biweekly or monthly. A lot of CSAs also have bulk meats available for purchase. To find a CSA in your area, go here.

8. Visit your local Farmer’s Market for great deals on fresh fruits and vegetables. Even better? Go shortly before closing time when you can negotiate the prices or find already-reduced items.

9. If you see a theme here about produce, there’s a reason. Vegetables are healthy, versatile and pretty inexpensive. Instead of loading up on expensive meats at the grocery store, add more veggies to your diet. You should be consuming around 5-7 servings of vegetables daily anyway, so here’s another chance to increase your wealth & your wellness!

I hope this helps you as you begin your journey to health & happiness. As always, if you’re looking for a more structured nutrition plan or program with one-on-one support, please feel free to contact me here!

Now that we’ve gotten that love fest out of the way, let’s talk cake. Not THAT kind of cake. I’m talking about the kind of cake that honors the perfect union between pig and fermented cabbage. Okay, that doesn’t sound very appetizing, but trust me, IT IS!! It’s like wedding cake, only better. Because these are AIP & Paleo friendly, and healthy enough that you can eat them all!! Or save some for later. Your choice.

Okay, I’m really done this time. On to the cakes.

I have to eat fermented foods daily as a part of my gut healing treatment. I haven’t always been the biggest fan of sauerkraut. But… it’s a superfood with super powers (that’s another story) so I eat it alot. And it really is growing on me. Now that I’ve created THESE, I might even say that I love it. (But not in the same way that pork loves it. I’m not a homewrecker.)

Okay, ok. I now pronounce….Sorry. Here’s the recipe.

Fried Pork & ‘Kraut Cakes
Serves 3-4

Ingredients:

1 lb. High Quality Ground Pork
2 Cups Sauerkraut (drained and patted dry)
1/4 Onion, finely chopped
1 Small Sweet Potato, steamed and mashed
1 tsp Fresh Rosemary, finely chopped
1 tsp Fresh Basic, finely chopped
1 tsp Salt
1/2 cup Coconut Oil for frying.

Directions:

1. Mix all ingredients (except coconut oil) in large bowl until well-mixed.
2. Heat oil in skillet until it sizzles with a sprinkle of water.
3. Form 1 1/2 to 2 inch round balls and flatten.
4. Cook on medium heat for 7-10 minutes per side, or until fully cooked.

Once they’re cooked through, serve hot and crispy! I like to pair these with applesauce and some Roasted Sweet Potato & Cauliflower Mash.

So once I finally figured out how to create a worthwhile Paleo base for a gyro, I had to figure out the rest. Overall, this recipe is a bit involved because it has 3 parts; the wrap, the meat and the tzatziki sauce. But, each part is pretty simple and if you can spare a little time, these are totally worth it! I like to serve these with a side of homemade sweet potato fries for the full experience. I hope you love them!

The Meat.

Ingredients:

1 Lb Organic Ground Lamb
1 Small-Medium Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
2 Tbsp Fresh Rosemary, Finely Chopped
1 tsp Sea Salt
1/2 tsp Ground Black Pepper (if tolerated(

Instructions:

1. Brown meat, onion and garlic in skillet over medium heat.
2. Drain excess fat.
3. Add herbs and seasons.
4. Serve!

**If you prefer to make a loaf and bake, place raw mixture into oven and bake on 325 for 60-75 minutes.

The Tzatziki Sauce.

Ingredients:

1 Cup Shredded Cucumber
1/2 Cup Coconut Milk (Organic, Full Fat and Chilled in Refrigerator for 24 hours)
2 Cloves Garlic, Finely Chopped
2 Tbsp Lemon Juice
1 Tbsp Fresh Dill, Finely Chopped
Sea Salt to taste
Freshly Ground Black Pepper to taste (if tolerated)

Instructions:

1. Peel, seed and shred cucumber until you have roughly 1 cup.
2. Open chilled coconut milk and scoop out thick cream on top, it should be roughly 1/2 cup. (Keep remaining liquid to add later if sauce is too thick for your liking. Or pour remaining liquid into a mason jar for later use if you want.)
3. Combine all ingredients in medium-sized bowl and mix well until thoroughly combined.
4. Chill until ready to serve.

The Wrap.

I use this amazing Paleo Wrap Recipe for the wraps. Make sure to use 1/2 the mixture to make them a little thicker than a tortilla. They are a little spungier than a pita, but very light and delicious!

**If you’re AIP and have tolerance issues with Arrowroot, you’re gonna want to use a different wrap than what I used. I recommend Paleo Wraps Gluten Free Coconut Wraps. 

I have been able to reintroduce ghee and eggs successfully, which has broadened my baking horizons tremendously. So I started playing around in the kitchen in search of a tortilla/pita substitute. I wanted to be able to make tacos without using lettuce as the shell. And I wanted to eat a gyro. I figured the two would be possible with two separate recipes, but I ended up discovering the perfect solution to both with these wraps. And you will not believe how easy they are!

Sidenote: I have tried some other Paleo tortilla recipes, including those that use cauliflower or plantains as the base. But, in my experience, they are far more complicated and not nearly as good!

So, let’s get to it. There are gyros to be made!

Paleo Tortillas
Prep Time: 10 minutes Cook Time: 5 minutes

Ingredients:
2 Free Range Eggs
1 tsp Melted Ghee or Coconut Oil
1 tbsp Water
1/4 cup Arrowroot Powder
1 tsp Coconut Flour
a Pinch of Sea Salt

Instructions:
1. Heat 8″ skillet over medium heat.
2. Whisk eggs, ghee (or coconut oil) and water in medium-sized bowl.
3. Add in dry ingredients and mix well until fully combined.
4. Pour in batter and roll around until evenly coated. Tortilla will start to lift around edges.
5. Cook for one minute on each side.

Enjoy!

**Makes 2-3 tortillas, depending on thickness. Use 1/3 batter per tortilla or 1/2 batter for thicker wraps such as gyros.

Bacon, Egg & Veggie Wrap.