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.