My Natural Health Journey and How I Got Here

This month, I enrolled at the Institute of Integrative Nutrition to begin classes next month.  I am so excited to be embarking on this new path in my life.  And I'm excited to become an integrative holistic health coach to begin a practice of helping others assess their well-being.


My own natural health journey rapidly began to come to a head about 6 years ago.  While it was happening, I didn't put any of it together.  Now when I tell the story it seems crazy that I didn't, but I just didn't know. These events began to form my philosophy for taking control of my own health and led me down the path of learning more about holistic health.  This is a strange thing to do in rural Nebraska. Natural health and organics are considered to be an unnecessary scam and the word holistic belongs to hippies and new-agers.

Garlic Dill Refrigerator Pickles - Small Batch Recipe

I despise refrigerator pickles.  Let's just get this out there and let's be clear that when you say refrigerator pickle in my family, you are talking about the recipe with loads of refined sugar.  

I don't want a sweet pickle, to me that is pointless.  I want something that is going to be sour and strong tasting, yet crispy.  Definitely not sugary sweet and rubbery.

That was my experience with refrigerator pickles until I found my dream recipe which is #1.) SMALL batch (I don't have a lot of room for storage) and #2.) Garlic Dill.  Heaven!  I didn't mess with the recipe too much, but I did use Raw Coconut Water Vinegar instead of apple cider vinegar.  The flavor blows away other vinegars and you reap the reward of healthy benefits of this product.  And if you have not tried it, you are missing out on a great vinegar for sauces, marinades, salad dressings and more! I highly recommend purchasing a bottle.

It's been a great week.  Even though my kids are on vacation in the midst of the wildfires in Colorado.

First, I found this beautiful bloom on what I thought was a hibiscus bush in my  new yard.  I was thrilled to find this first bloom in the early morning hours the other day.  Someone mentioned it looked to be a firecracker red, and by 4th of July it will be full of these. 

My other great find this week was fresh dill at our local grocery store.  Fresh herbs are hard to come by around here, but we do have a local store that infrequently sources locally.  So, I thought it perfect for using with this recipe since my Dad had some cucumbers to spare from his garden.

 

Random Kitchen Night - Ginger & Lemon Verbena Blue Hake and a Sammich

My kids are on vacation.  And I am having the biggest problem making myself a decent meal.  I don't know what the deal is.  I can make ANYTHING I want, but last week I found myself eating marshmallows for dinner, after having skipped breakfast and lunch altogether, drinking sodas like they're going out of style.  RI-diculous!  I have everything for different kinds of smoothies, but no.

After another full day of this dilemma, I forced myself to go to the pantry, refrigerator and freezer to see what I could some up with last night.  I needed to cook some real food.


It was very random.

Concoction #1

I found this recipe for a Ginger & Cilantro Baked Tilapia from The Kitchn.  I would actually like to try this recipe with the Talapia, but based upon what I found in my pantry, I ended up with this:

Ginger & Lemon Verbena Blue Hake

3 fish filets, thawed
Salt & Pepper (to taste)
1 1/2 T. Ginger Paste
1 1/2 T. Garlic Paste
2 T. dried Lemon Verbena
1/4 c. Coconut Water Vinegar
2 T. Gluten-Free Soy Sauce
1 t. Virgin Coconut Oil
1 T. dried Minced Onion

Preheat oven to 475 degrees F.

Pat fish dry, lay in a 9x9 baking dish.  Season with salt & pepper

Whisk garlic, ginger, lemon verbena, vinegar, soy sauce, oil and onion until well blended.

Pour over fish and run it in a little.  Bake 8-10 minutes. 

It was good.  This would be nice with a rice and/or a nice green veggie today for lunch.  Last night, I just had the filet alone to try it.

Concoction #2

I often forget that this is even an option!  I love crusty and melt-y!  And yes, I took a bite. I have a sammich addiction.

Crusty Open-Face Ham & Cheese Sammich

I used leftover 3 Cheese Bread from Panera Bread and add a little mayo, a little shaved ham, some red bell pepper slices, a couple of chunks of goat cheese and a slice of Swiss.  I put these under the broiler for about 7-8 minutes.  I would say they could go up to 10 minutes to get them a littler browner if you desire.  Also, avocado, bacon, tomato or zucchini would be excellent additions or variations!

Today's Mission: Veggies, Smoothies and No Junk. 

It Takes Courage to Grow Up and Become Who You Really Are

All of my life, I have been waiting for something...to quote one of my favorite bands.



Have you ever had that feeling?  I have constantly been waiting for something to happen since I was a child.

47 Smoothies for Summer

I came across this yummy pin for Carrot Cake Juice from Eating Bird Food.

Mind you, I've not typically been a big juicer, I'm not particularly fond of carrots, no less, carrot juice (gulp)!  But, I like them in stirfry, steamed, in salads and have eaten them diligently like every good girl should.

Carrot Cake Juice | Photo Credit: Eating Birdfood Blog

But, Carrot Cake?  This made me turn my head.  I love confusing my taste buds into thinking they are getting a real treat, but it's actually my body who gets the bigger treat with this smoothie rich in immunity boosting vitamins, veggies, spices and herbs.  


Read the full post here on the IIN Blog: 47 Smoothies for Summer

Boho Chic Updo: So easy I'm actually sharing it!

I've been trying to think of a way to include some of the cool scarves I came across recently into my hair. Voila! What a find, this is so easy, so cool and so adaptable, I thought I would share... enjoy!

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By Latest-Hairstyles.com

5 Beautiful Things That Bring Me Joy

Beautiful Spawn