This blog will help you towards healthier lifestyle choices!

I owned a State Approved K-6 for over 20 years and when it closed, I was devastated. However, I decided to make lemonade out of lemons and so I thought: I went to school for 40 years (one class at a time) and I have a PhD, I'll just look for a better job.



And, I did.....look that is, the "finding" part eluded me. I was 60 years old, never got sick and could outwork almost anyone half my age but, as I was looking for a job, it was NOT looking for me!



In the first two years after my school's closure, I applied for over 450 jobs (everything from Starbucks, to Admin Assistant to jewelry sales) and had no luck.



Finally a friend asked why I was counting the jobs and I realized I was focusing on what was NOT happening instead of what might happen so I quit counting, but not applying.



In order to survive, I sold my house and lived off the proceeds while I continued applying. I lived extremely frugally because I knew that the money would not last forever.



Over the years, I have continued to live frugally and apply for jobs. However, there truly is ageism in America today and I have been unsuccessful in getting a "real" job.



What I have been successful at is cobbling together a life by working at my many part time jobs! Currently, I have 2 jobs each day (subbing in the Auburn School District and tutoring at Sylvan Learning Centers). And I do other jobs occasionally such as Real Estate Broker, Author, and Editor.



Because I am a Health Coach, my passion is helping people be healthier.
Over the years, I've learned much about how to be healthy even if I wasn't wealthy so I decided to share my expertise with you! I will bring you tips, recipes, and many ideas on how to choose a healthy lifestyle, even if you are eating out of the local Food Bank and/or don't have much money to pay for gym memberships!

Sunday, November 29, 2015

Low-Fat Thanksgiving Side Dish

Some people don't like brussell sprouts but I really do. This recipe combines brussel sprouts, pecans, cranberries and butternut squash, along with some maple syrup. I made a few changes in order to make it less fat and no sugar. Thanksgiving - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries The Fairfield HouseLike Page November 12 at 10:44am · Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber! Ingredients Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil (I used less than 1/4 teaspoon) Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil (I used less than 1/2 teaspoon) 3 tablespoons maple syrup (I used the sugar free syrup from Fred Meyer ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional) Instructions Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Sunday, November 15, 2015

Great Gravy! And, it's Vegan!

I have just started doing The Starch Solution and this gravy recipe is on page 248. It's really yummy, has nothing I'm allergic to in it, and also has no fat. Yea! I was wishing for potatoes and gravy and this was just perfect! Here it is: 1 1/2 cups vegetable broth 3 T regular or reduced sodium soy sauce (I used Tamari, because it has no wheat gluten) 2 T tahini (sesame paste) 1/4 cup brown rice flour Freshly ground black pepper Pour broth into a saucepan and stir in 1/2 cup of water. Whisk together the soy sauce or tamari and tahini in a small bowl, then whisk the mixture into the saucepan. Stir the mixture as you bring it to a boil. Reduce the heat to a simmer and continue to stir as you sprinkle the brown rice flour slowly over the top, about a tablespoon at a time, until it is completely incorporated and begins to thicken. When it is the consistency of gravy, add pepper to taste, and serve immediately. Refrigerate leftover gravy in an airtight container for up to 4 days. The gravy will be very thick when it is cold. Reheat in a saucepan over medium heat, adding a bit of water to think if needed.

Sunday, October 25, 2015

Ginger, Apple, Banana Smoothie

Ginger is so helpful for the digestion and apples and bananas taste wonderful with it. 3 Cups Flax milk, Almond Milk or Soy Milk 1" ginger root (cut off the outside) 6 bananas 1 apple (diced) Put ingredients into blender in order listed and blend until smooth. If you like it sweeter, you can put in some Stevia, to taste.

Russian Cabbage Soup - Vegan

I was reading a series of books about three women during WWII and one of them was a correspondent in Russia. The book waxed poetical about Russian Cabbage Soup and so I thought it would be fun to make some. I combined about 4 recipes (and removed the animal products) and came up with this. • 8cups Mckay's non-beef stock (or Vegetable Stock) • 1 1⁄2 lbs green cabbage • 4 garlic cloves • 3 medium potatoes • 2 medium onions • 2 medium tomatoes • 1 leek (bottom half only) • 1 large carrot • 3 bay leaves • 1 teaspoon black peppercorns • 1 teaspoon caraway seed • 1 teaspoon dill (per bowl) • 1 teaspoon parsley (per bowl) Directions: 1. Core and shred the green cabbage. 2. Peel and chop the garlic. 3. Peel and chop the potatoes into large chunks. 4. Peel and chop the onions. 5. Wash and chop the tomatoes. 6. Wash and slice the leek into thin circles. 7. Peel and grate the carrot. 8. Chop garlic, onion, leek (cut into thin rounds) and shredded carrot to crock pot. Turn crock pot onto high heat while finishing the slicing and dicing of the other ingredients. 9. Add Mc kay's non-beef stock (vegetable stock or water). 10. Add potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. 11. Cook on high for 4 hours or low for 6 hours. 12. Add cabbage and cook for another hour on high or 2 hours on low.

Pasta Sauce with Pineapple Tomatoes and Gluten Free Penne Fat Free

Pineapple Tomatoes make a wonderful sauce for pasta. If you don't have a large crock pot, you can divide the recipe to fit what you do have. 3 Walla Walla Sweet onions, finely diced 4 cloves garlic, finely diced 1 Cup diced green pepper 4 bay leaves 2 tsp oregano (or more if you would like) 2 tsp thyme 8 Tbs chopped fresh parsley 8 Cups pineapple tomatoes, diced medium 4 tsp sea salt 1/2 tsp pepper Put ingredients into a large crock pot in order listed. I usually put the onions and garlic in first, turn the crock pot on high and then cut up the rest of the items. Cook on high for 4 hours or low for 8 hours. This is even better the second time around so I use some for today's meal and freeze the rest.

Sunday, September 6, 2015

Home Fries Soup

Make home fries (recipe on this blog). Use leftovers to make soup. Steam about 2 cups of potatoes and then blend with a little bit of water. Add the blended potatoes to the home fries and put into a crockpot. Crockpot on low for several hours.
During the last 1/2 hour, add frozen organic corn and frozen peas to taste.

Double Chocolate Smoothie

Hemp has more of everything than even chia seeds! Here's a yummy recipe for you. Put 1/2 cup oatmeal into 1/2 cup distilled water and soak overnight. In the morning, Add: 2 TBS raw hemp (source: Nutiva.com) 1 tsp fennel 1/2" of ginger Blend until smooth. Add: 1 cup Chocolate Almond milk 6 bananas 3 TBS Hemp Protein (from Nutiva also) 1 cup frozen blueberries 1 pkg of frozen strawberries Blend until smooth. Makes 2 servings.

Wednesday, August 19, 2015

Very Berry Smoothie!

Put one handful of old fashioned oatmeal into blender and add 2 cups water. Soak overnight. Add: 6 bananas 1 cup frozen raspberries 1 cup frozen strawberries 1 cup frozen blackberries 1 cup frozen blueberries 1 tsp ginger 1 tsp fennel 1/4 cup raw hemp (source: Nutiva) handful of spinach Blend on low, turning slowly to high, until fully blended. Enjoy!

Pain and Anti-inflammatory helps

Add these to your smoothies, sprinkle them on salads or just put them into juice! They will help your pain and inflammation. Ginger Root Turmeric Cat's Claw (helps arthritis) Rosemary Black currant juice Capacin cream Tiger Balm Trauma oil (source: The Herb Farm)

Friday, August 14, 2015

Beautiful Blond Blender!

Soak a handful of oatmeal in 2 cups distilled water overnight. Add: 1 one inch nub of ginger (peeled) (good for digestion) 1 tsp fennel (helps blood sugar) 1/4 tsp turneric (an anti-inflammatory) 1 Tablespoon cinnamon (good for blood sugar) 1/2 cup raw hemp (source: Nutiva) (hemp has lots of protein and more of everything than chia seeds) Blend. Add 6 bananas 1 cup frozen pineapple 1 cup frozen coconut 1/2 cup shredded carrots 1/2 cup raisins or dates Turn blender on low and gradually turn it higher until it is at top speed. Amounts can be adjusted to personal taste. I like a lot of bananas and less pineapple but you might like it better the other way around.

Sunday, August 9, 2015

Raw Morning Smoothie with fennel, ginger and cinnamom

This smoothie is good for diabetes, digestion and inflammation! AND, it's yummy! Soak overnight: 1 handful of old fashioned oats in 2 cups water (never eat oats raw unless they've been soaked) Add: 1/4 cup raw hemp seeds (source: Nutiva) 1 T ginger 1 T fennel 1 T cinnamon 1/4 tsp turmeric Blend well, starting on low speed and moving up to high speed (this will blend up all the seeds so they are bioavailable) Add in order listed: 6 bananas 1 cup blueberries 1 cup mango, pineapple mixture 1 cup strawberries Blend well This makes two meals. I drink one for breakfast and take one for dinner.

Monday, July 27, 2015

Raw Breakfast Smoothie with Punch!

I developed this smoothie in order to help me with several issues I have. Add or subtract according to whatever issues YOU have! 2 cups water 1 cup old fashioned oatmeal (soak the oatmeal overnight in the water, this makes it more digestible) 1 heaping Tablespoon unrefined coconut oil (good for brain function) 1 Tablespoon fennel seeds (helps lower blood sugars) 1 Tablespoon grated ginger (helps digestion) 1 Tablespoon cinnamon 6 bananas 2 cups frozen strawberries 1 cup frozen blueberries (feeds the brain) 1/2 cup frozen pineapple 1/4 cup raw hemp seed (can be purchased online at www.nutiva.com) After soaking the oatmeal overnight, add the other ingredients in the order given. Slowly bring the VitaMix up to a 9 setting on variable and then turn onto high speed. Blend until smooth. The combination of the fennel, the cinnamon and the ginger combined with the fruits is very tasty.

Saturday, June 6, 2015

Vegan Not Turkey Gravy and Meatless Meatballs with Quinoa

I made this recipe up from ingredients that I already had and the Meatless Meatballs from Cash and Carry. 1 pkg meatless meatballs 2 cups non-turkey gravy mix 2 cups quinoa 1 cup frozen peas Make the gravy according to package instructions. When it is thick, add meatless meatballs (I cut them in quarters because they are too big for my mouth). Meanwhile, cook the quinoa according to directions (be sure you see the little tails to insure they are fully cooked). Put quinoa in a bowl and add gravy with meatless meatballs. About 3 minutes before serving, add the peas. This recipe takes about 15 minutes to make.

Sunday, May 17, 2015

Sweet Potatoes, Zucchini and Meatless Meatballs with Rosemary

I found these meatless meatballs at Grocery Outlet for only $1.99 and they are very tasty. I have used them in spaghetti and put them into this casserole which turned out VERY yummy. 1 bag of sweet potatoes (diced) 5 zucchini (sliced and quartered) 1 pkg Nate's Meatless Meatballs (quartered) Rosemary Sunflower and Red Palm Oil (use your favorite oil if this isn't available) Dice the sweet potatoes and put them into a large baking pan (or use smaller amounts of potatoes and use a smaller pan). Slice and quarter the zucchini and put into the pan. Quarter the meatballs and put over top of the potatoes and zucchini. Sprinkle rosemary over the top of the casserole. Drizzle oil over the casserole. Shake a small amount of salt over the top. Stir gently. Bake in 450 oven until potatoes are soft and a little caramelized, gently folding once or twice during baking. Sweet potatoes have lots of vitamin A so this is a great dish for kids who don't like carrots!

Tuesday, April 28, 2015

Gluten Free Spaghetti with Vegan Meatballs

I just found these vegan meatballs at Grocery Outlet and used them in this quick and easy recipe. They are delicious! 1 jar spaghetti sauce (my favorite has basil) 1 pkg De Boles Gluten Free Multi-Grain Spaghetti style pasta 2 pkgs Nates Meatless Meatballs (savory mushroom) Open jar and put spaghetti sauce and meat balls into a pot. Turn on low heat. Put distilled water in a large second pot. I usually add basil to this because I like the spaghetti to taste like basil. Turn water on high and bring to a boil. Place pasta into water pot and bring to second boil. Boil about 5-7 minutes. Drain pasta. Put the sauce and meatballs into the larger water pot and then add the pasta. Voila! A quick and yummy dinner. Add your favorite Italian side dishes, if you like.

Thursday, February 5, 2015

Raw Kale and Beet Salad

I had this salad at a meeting and it was so delicious that I asked for the recipe. It was adapted from www.joyoushealth.com by Stephanie, our leader in the healthy living class. Ingredients: 4 medium beets, grated (2 cups) 2 bunches of kale, massaged, washed, ripped away from stems, and then finely chopped 1/3 cup sunflower seeds 1/4 cups cranberries 1/2 cups pine nuts Dressing: 1/2 cup fresh lemon juice (from 1 lemon) 1/2 cup extra vergin olive oil 1-2 T honey (or to taste) 1/2 tsp sea salt Instructions: 1. Massage kale while still in the bag until it's about half the size it was. 2. Remove kale from stems and chop finely. 3. Put kale into a large bowl and add about 1 tsp each of lemon juice and olive oil. 4. Add the massaged kale, the beets, seeds and cranberries in the bowl and mix. 5. Whisk dressing ingredients together in a separate bowl. 6. Pour over to of salad and mix well. Let stand 10 minutes to marinate. 7. Serve on a white plate or bowl for optimal eye-appeal. For a crowd: 8-10 cups grated beets 8 bunches kale 1 1/3 cups sunflower seeds 2 cups cranberries or dates Optional ingredients: grated carrots, shallots or green onions, walnuts, almonds, chia seeds, flax meal, hemp hearts. Dressing: 2 cups fresh lemon juice 2 cups extra virgin olive oil 1/2 cup honey 1 1/2 tsp sea salt Optional ingredients to dressing: garlic, 1 tsp Dijon mustard

Saturday, January 10, 2015

Yummy Breakfast of Gimme Lean and Sweet Potatoes

I made up this breakfast because I happened to have some sweet potatoes and Gimme Lean on hand. It not only tasted good, it smelled wonderful! 5 sweet potatoes, washed, peeled and diced 1 onion, finely diced 1 T rosemary (not ground) 2 T red palm oil Heat skillet without palm oil. Add red palm oil and let it melt (but not smoking). Add Gimme Lean and fry until slightly brown. Add sweet potatoes, onion, and rosemary. Fry gently, turning a couple of times. Serves 2