It's been a year of sheltering-in-place. A year of uncertainty, loss, slowing down, gratitude, isolation, and lots of change politically and personally. How's your stress level? How have you been coping over the past year?

Many have turned to comfort food and alcohol. In fact, sales of spirits and wine rose 34.1 and 30.1%, respectively, according to Nielsen data. And carb-loading and unwanted added pounds have become common topics of discussion. Can you relate to adopting a behavior that feels good in the moment, but may have unintended, unhealthy effects?

I'm finding that this year has heightened the stressors and coping behaviors that have always been there, and may now have become entrenched, unhealthy habits. If this speaks to you, you can help yourself by paying attention to what's eating at you. Curiosity, self-reflection and self-compassion can help shine a light on the triggers underneath these habits that aren't serving you so that you can let them go. 

If you are struggling with overindulging or overdoing, I recommend you take a few minutes to unwind, breathe deeply, take a walk, or do yoga, for example. Then in a relaxed state, ask yourself the following questions to shine a light on what's underneath this behavior:

• What is my "why" for being healthy? Dig deep. Perhaps it's being here on this earth for your children, grandchildren or avoiding the unhealthy decline of an older relative.
• What emotions are underneath my nightly glasses of wine/extra cookies?
• What is my relationship to myself during this stressful time? When's the last time I hugged myself, forgave myself, practiced self-compassion, looked in the mirror and said "I love you"? 
• How would the quality of my experience change day-to-day if I focused on self-care? What can I do today to make a difference?
• What fun, healthy, calming activities could I start now that might help me reach my wellness goals?
• How can I allow myself some freedom while not overindulging? 
• How do I want to feel, at the end of the week, month, year, pandemic?--yes, there will be an end!

Take a moment to let these feelings wash over you. Write your answers on a piece of paper and tape it to your mirror or fridge as a daily reminder of how you want to live.

Months ago, with my husband home more often, papers, art projects, and dirt began to overwhelm the house. As the default housekeeper, I was scrubbing and organizing every surface in the house...DAILY. One day, I realized that this behavior had become an unhealthy habit; it wasn't providing me with any joy. It was also obsessive and an unwise use of my time. With curiosity, I asked myself, "how is this habit serving me?" I realized it was a way to feel in control in order to quell my anxiety about Covid and the political climate last year. But too much cleaning became compulsive. With massive compassion and comfort for myself (I hug myself often and highly recommend it!) I eased up on the habit using the 80/20 rule, a structure I share with clients about eating. This rule states that if you eat healthfully 80% of the time and allow flexibility in your choices 20% if the time, you're doing just fine and still doing your body a world of good. This flexibility keeps you on track without rigidity. Now, relying on one planned day of cleaning gives me the peace of mind that it will get done, that I'll have a boost of calming hormones on those days, and that I'm more balanced with my time. 

The keys to coping during this time period, like all others, is curiosity, personal reflection, self-compassion and balance.

Easy, Stress-Free Nut Butter Acai Bowl
Treat yourself to this phytonutrient-rich bowl of plant-based foods. It's a good substitute for a smoothie, especially as the days get warmer. 

1 frozen acai pack (I get mine at Trader Joe's.)
1 heaping T of nut butter (Peanut or almond butter work well.)
1 banana
Handful of fresh spinach, optional
2 T unsweetened shredded coconut
2 T hemp seed
1 T chia seed
1 T cacao nibs
Blueberries or berries of choice

In a high-powered blender, combine frozen acai pack with nut butter, peeled banana and spinach if using. Blend until smooth and creamy using a pusher or occasional spatula to push contents down toward blades. Pour into bowl. 

Toast coconut in a saute pan over medium heat, stirring often until just lightly golden brown. Top acai mixture with coconut, seeds, nibs and berries in rows. Enjoy!

Did you know that one small healthy step today can become a habit in a couple months? Add in another healthy choice and now you're building momentum. Making a few healthy tweaks in your diet and lifestyle can add up to a new perspective and a feeling of greater health, happiness, and pride over your newfound vibrance. 

To get you through the holidays with a focus on your health, try adding in one new habit for a few weeks, and begin to build new healthy routines in your life. Pick one tip below. Do it daily. That may be enough. If you want more, choose another from the list building in sequence or in any order. Focus on adding things in, not cutting things out. These small steps can have MAJOR impact in the long run. Have fun, and rev up your health for 2021!

1. Start your day with warm water and fresh lemon juice for a delicious detoxifying and hydrating lift.
2. Choose organic coffee or tea. Did you know that coffee and tea are highly contaminated with pesticides? Go organic to avoid the toxins.
3. Add a scoop of collagen powder to your morning drink. Without adding any taste, collagen easily starts your day with 11 grams of protein and gut healing.
4. Save all your veggie scraps in a large Ziploc bag in the freezer instead of composting them. When ready, put them in a pot covered with filtered water. Cover, boil, then simmer for about 30 minutes. Strain. You now have a healthy veggie broth. Add a tablespoon of organic miso per cup of broth for a delicious soup.
5. Make your miso soup (see #4 above) uber healthy by adding a scoop of adaptogenic mushrooms to each cup of soup.  I learned about Om mushroom powders from a foodie friend. Om adaptogenic mushroom products are so good and provide hormone-regulating health benefits. Find them in the supplement aisle of natural food stores.
6. Miracle Noodles! Have you tried these slippery shirataki noodles? They are almost carb-free and made from glucomannan, a gut-healthy prebiotic fiber. Delicious in soups or as an alternative to rice with Asian dishes.
7. Eat protein at every meal. Protein satiates you longer than carbs and helps regulate blood glucose so you don't get the sugar highs and lows that cause cravings and mood changes.
8. Eat good fats at every meal. Healthy fats like salmon, avocado, nuts, seeds, olives, olive oil, and coconut oil help keep your cell membranes permeable for better nutrient absorption (as opposed to polyunsaturated yellow vegetable and seed oils and trans fats). And by regulating blood sugar and cholesterol, good fats actually help you lose weight. 
9. Double or triple the recipe. Having healthy leftovers allows you to de-stress the next day. And you can freeze soups and stews for future meals.
10. Add electrolytes to your water. Electrolyte powders such as Ultima powder add flavor without sugar and help you hydrate better than plain water.

Sweet Pea Soufflé
As a teen, I was lucky to live with a French family in the south of France one summer. They taught me to make classic cheese soufflé. I still have their recipe and used it as a foundation to create this gluten-free, dairy-free sweet pea variation.

Serves 4
 
Print recipe
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1 T olive oil
1/4 onion, chopped
1 1/2 c frozen sweet peas
1/4 c vegetable broth
2 T white wine, optional
1/2 t salt
1/4 t pepper
1 t dried thyme
3 1/2 T Miyoko's butter + more for greasing soufflé pan
1/3 c gluten free flour
1 3/4 c almond milk (or milk of choice)
4 large or jumbo eggs, separated

Preheat oven to 350 degrees, convection setting. In a sauté pan, add olive oil over medium heat. Add onions and cook for a few minutes until translucent. Add peas, salt, pepper, thyme, broth and wine if using. Stir well and cook over medium heat until liquids have evaporated, about 5-10 minutes. Use blender or immersion blender to blend pea mixture until smooth. Set aside.

To make bechamel sauce, in a saucepan, melt butter. Add flour, stir well and cook for about a minute to remove raw flour taste. Pour milk slowly, stirring constantly. Continue to stir as sauce thickens. Remove from heat. Let cool for a few minutes. Add egg yolks to bechamel, one at a time, stirring after adding each one. Now add pea mixture to sauce and stir until combined.

In a mixing bowl, beat four egg whites until soft peaks form. Don't over beat or the whites will become too dry. Pour bechamel mixture into large bowl. Scoop out some of the egg whites with a spatula and fold gently into bechamel mixture. Folding gently keeps the air intact inside the egg whites for a fluffy soufflé. Continue adding and folding egg whites until completely added. 

Grease the inside of a soufflé dish with the extra butter. Gently pour mixture into dish. Bake for 30 minutes. Enjoy!

My sons Matt and Dylan love to cook, and boy do they whip up delicious food. They are 28 and 26, and have known their way around the kitchen since they were barely teens. Have you taught your kids or grandkids how to cook for themselves–the most foundational aspect of health–so that they actually WANT to be in the kitchen? Here's how we did it. 

Years ago, my husband Rob had the amazing idea to gamify cooking. We call the game "Throwdown" after the old Food Network show, "Bobby Flay's Throwdown," now called "Beat Bobby Flay." Our Throwdown is a competitive game to see who can make the most delicious version of what you (or your kids) choose to make. It can be a side dish, entree, salad, dessert, or even a sandwich. We once did BLTs, and Matt surprised us by creating a balsamic reduction plus brie cheese in his. Ah-mazing! He won of course. Each of you will be making your own dish independently, but at the same time. Well beforehand, each person decides on ingredients he/she will need and creates a shopping list. I'm usually the shopper for the group. On game day, everyone gets focused, and the kitchen smells tantalizing as we each create our masterpieces. Have an impartial judge present to taste each person's creation without knowing who made what. Or, choose from among the cooks–someone who's good at being impartial. 

Last weekend, Dylan challenged us to a Throwdown. We are all in love with a gluten-free, vegan cookie from a café in San Francisco. Dylan's idea: Who could create a cookie most like the café's? With the ingredients listed online (and below), some of us stuck to the basics while others embellished their recipe with almond butter or eggs. I was the purist, and mine was closest to the original. The addition of almond butter put Dylan's cookie over the edge in taste though. He won this time.

I'm so grateful that my guys enjoy cooking. With time together while sheltering in place, I highly recommend making Throwdowns part of your family ritual. Happy cooking and Happy Thanksgiving! 

Healthy Chocolate Chip Cookie
Here's the basic recipe I made for my cookie. Get creative and add 1 T almond butter, 1 t cinnamon, or whatever your heart desires.

Makes 1 giant 4" cookie

Print Recipe

1 c almond meal (We used Bob's Red Mill fine almond flour.)
Scant 1/2 t baking soda
1/8 t salt
2 T unrefined coconut oil, melted
2 T maple syrup
1 t vanilla
1/4 c 70% dark chocolate chips (can use dairy free or stevia-sweetened)

Preheat oven to 350 degrees. In a bowl, combine first 3 dry ingredients and mix well. In a saucepan, melt coconut oil. When melted, turn off heat and add maple syrup and vanilla to pan. Stir well. Pour wet ingredients into dry ingredients using spatula to get the liquids out of the pan. Mix the batter well until fully combined. Add chocolate chips and mix well again.

Place parchment paper onto cookie sheet. Turn batter onto center of parchment, and press into a 4" circle. The cookie should be about 1/2" high. Bake for 12 minutes or until lightly golden brown. Let cool. Can store uneaten cookie (as if) in refrigerator. Enjoy!

Did you know that vitamin D can protect you from many life-threatening diseases? Research shows that from breast and colon cancers to upper respiratory conditions (including colds and COVID's inflammatory cascade in the lungs,) vitamin D can be a life saver. Beyond that, vitamin D helps keep the intestinal lining intact to avoid a leaky gut and ensuing systemic inflammation and autoimmune diseases. It's also important for bone health and glucose metabolism.

If you like to geek out on scientific research like I do, here's a study that highlights vitamin D's efficacy against upper respiratory conditions.

The key is to be sure you have an optimal vitamin D level of at least 50 ng/l, and the only way to know that is to get tested. If you know you have an autoimmune condition, a higher D level may be called for. But too high can be immunosuppressive. Current recommendations suggest getting blood tests quarterly as you optimize your level.

I thought I was doing myself a favor this summer, exposing myself to sun for 15 minutes a day to synthesize vitamin D from sunshine AND supplementing with 2000 IU of vitamin D daily. Was I surprised when my blood test showed a suboptimal 30 ng/l! Some of us are not good at converting sunshine, ahem, myself included.

Have a recent lab result? I just learned about this site that calculates how much vitamin D you should take to increase your levels if needed. But please be sure and check your levels regardless.

Because vitamin D is a fat-soluble vitamin (like vitamins A, D, and K), eating healthy fats at the same time is important for absorption of the vitamin. See my post here for a list of healthy fats. Foods that are rich in vitamin D include:

• Salmon, herring, sardines, halibut and mackerel – fatty fish which have their own supply of healthy fat
• Fortified foods and milks (dairy and nut milks)
• Cod liver oil
• Egg yolks

 
Lastly, vitamin D needs magnesium to become active in the body. Since they work in concert, it’s important to take magnesium as well as vitamin D to prevent magnesium depletion. Reach out to me if you have questions. 
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HEMP SEED BREAD
Gluten-free, rich in protein, omega-3 fatty acid, fiber and eggs, this yummy bread also offers lots of vitamins and minerals, including vitamin D.

Print recipe

1/2 c hemp seed flour (I blended hemp seeds – called hemp hearts – to make flour)
1/2 c Tigernut flour (or substitute with another gluten-free flour)
1 cup almond meal or almond flour
1 t baking soda
1/2 t salt
1 1/2 t onion flakes or powder
4 extra large eggs
3 t apple cider vinegar or lemon juice
2 T olive oil, plus more to grease pan

Preheat the oven to 350 degrees. Coat a loaf pan with olive oil well. Place all dry ingredients in a bowl and mix thoroughly. In another bowl, whisk together all wet ingredients. Pour wet ingredients into dry ones and mix well until thoroughly combined. Pour batter into prepared pan. Bake for 40 minutes. Let cool before removing from pan. Enjoy!

Cooking at home is the new eating out. COVID has forced us inside and into the kitchen every-single-day. Choosing what to make each night can feel like a burden. It's no surprise that sales of those pre-packaged cooking kits are up 10%. 

Do you have cooking fatigue? I'll admit it...cooking is my passion, but during the shut-in, it started becoming a chore and a bore. Then my husband had a great idea that made it fun again: Go through all the recipes I've collected over the years, and choose a bunch to make each week. With a big clip organizing my chosen weekly recipes, I now have a predetermined meal plan of never-before-made soups, salad, proteins and healthy desserts that I take with me to the grocery store for easy shopping once a week. The result? New tastes and textures, delectable meals, awesome leftovers and renewed happiness in the kitchen.

I hoard recipes the way some women collect jewelry. If you don't already have a stash of recipes at your fingertips, here are some great resources to search and subscribe to. You can print or download and organize your favorite recipes:

• Epicurious 
• Food Network 
• PureWow
• My blog has lots of recipes to scroll through: 
• My book, Gutsy, has 57 original recipes
• New York Times Saturdays, "At Home" section
• Wall Street Journal Weekend

Ingredient Swap
Recipes in hand, tweak them if you have known food sensitivities to certain ingredients; for example, swap out dairy milk for nut milk, coconut oil for butter, wheat flour for gluten-free flours. In my Fig Clafoutis recipe below, I exchanged buttermilk for almond yogurt and lemon juice, wheat flour for almond meal and refined sugar for lower-glycemic coconut sugar. And, with all this cooking, there's a big payoff: You get to control what goes into your body. While restaurants typically use inflammatory vegetable oils (corn, soy, canola for example) and an abundance of sugar and salt, you get to choose healthier ingredients that support your wellbeing.

Time-Saving Tools
To make things even easier, arm yourself with time-saving tools. These tools make the work so much easier, removing the hassle and amping up the fun. Some of you already know and depend on these tools. I'd love to hear from you if you have others you recommend; leave a comment below to share your ideas.

• Immersion stick blender: purees soups right in the pot, which saves you dishwashing time
• Spiralizer: makes vegetable noodles for steaming, sautéing or using raw in salads (I have the KitchenAid spiralizer attachment that slips right onto my KitchenAid stand mixer.)
• Steamer pot: great for quick-steamed vegetables and reheating cooked proteins
• Knives: a chef's knife, pairing knife and perhaps a serrated bread knife are all you truly need
• Knife sharpener: Sharp knives make all the difference: (I have a Chef's Choice sharpener.)
• Cutting boards: preferably wood or bamboo; use different ones for meats and veggies, or chop veggies first followed by raw meats
• Pans made of PFOA- and PTFE-free bonded titanium, ceramic, enamel or glass: for safely sautéing and cooking proteins and vegetables
• Vitamix or other high-powered blender
• Food processor: a great multifunction gadget for automated slicing, shredding and blending

Fig Clafoutis
A clafoutis is a souffle-like pancake baked in the oven. Figs are in season right now, and boy are they delectable. But berries or stone fruits such as peaches or nectarines would work just as well.

Print Recipe

Coconut oil or coconut oil spray to cover bottom and sides of baking dish
4 eggs
1 c unsweetened vanilla almond yogurt
juice of 1 lemon
1/2 c almond meal or other gluten-free flour
1/2 c coconut sugar
1/4 t salt
2 to 3 cups fresh figs, halved

Preheat oven to 400 degrees. Grease a shallow 8 or 9" baking dish or cast-iron skillet. Into a blender, combine eggs, yogurt, lemon juice, almond meal, coconut sugar and salt. Blend until smooth. Pour into baking dish. Place figs face up onto batter in concentric circles. Bake for 40 minutes or until golden brown. Cool and enjoy!

Have you been indulging in comfort foods, wine and cocktails, and sugar to get you through this stressful time? Has that caused you to gain weight, feel blue, bloated and maybe even self-blame? And, who could use some connection right now? I know I could! Let's detox together, cook together and learn together (all virtually, of course) during my Summer 5-Day Detox from Monday, August 3 to Friday, August 7.

Why detox?
Boost your immunity, lose weight, deepen your sleep, and feel more energy as you:

• Lower blood sugar - Recent research shows that coronavirus patients with elevated blood sugar fare worse with symptoms and outcomes, and those with healthy blood sugar levels do better.

• Remove toxins from crappy food, sugar, potential food intolerances, and stress (yes, stress produces toxins).

• Lose weight - This detox helps your body purge fat and the toxins housed in fat cells.

• Reset habits that have sneaked in during the pandemic. Become more intentional with your choices.
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• Focus on self care and gratitude to unwind, de-stress and enhance the mind-body connection. This provides many important biochemical benefits.

To learn more and sign up, visit the Detox page here. Hope to see you there!

And while you're here, get a head start and make this easy, breezy summer salad from the Detox recipes that even satisfies a sweet tooth:


CANTALOUPE CUCUMBER SALAD
This salad is surprisingly filling, and so delicious.
 
Serves 1

Print Recipe 
 
¼ cantaloupe, seeds and skin removed, and cut into bite-sized chunks
½ cucumber, scrubbed, cut in half lengthwise, seeds scraped out, then sliced into thin half-moons
1-2 TB chopped red onion
1 small handful basil leaves, rinsed, dried, and thinly sliced
2 TB sunflower seeds
1-2 TB lemon juice
1-2 TB rice wine vinegar
2 TB olive oil
1 tsp sea salt 
 
Place cantaloupe, cucumber, red onion, basil, and sunflower seeds into a large bowl. Combine remaining ingredients in a glass jar with a tight fitting lid and shake well to mix. Drizzle over the salad, and toss gently to combine. Taste, and adjust seasonings or add more dressing if needed. Serve at room temperature. Enjoy!

How are you doing? What a challenging time for all of us right now. We are faced with the unimaginable. Between many moods, I'm having moments of calm and appreciation for our collective generosity, creativity and humanity. How about you? I'm blown away by our selfless health care workers, the shared music, art, and performances all over the web, the fundraising, mask donations, humor, and the plethora of fun cooking demos.

More than ever, creativity in the kitchen can be an important boost to our health, mood and taste buds. With limited options in my pantry at the moment (not wanting to go to the store much these days), mealtime calls for some clever tweaking. I thought I'd share what's been keeping it interesting over here.

I'm a recipe collector. Recipes are the foundation for much of my inspiration – swapping out proteins, gluten, dairy and inflammatory oils for healthier options that my body favors. With that process of tweaking and my current kitchen resources, necessity really has become the mother of invention. The result: new soup, entree and dessert ideas to share.

• Cashew Cream Spinach Crêpes. Who remembers the amazing creamed spinach crêpes at the Magic Pan restaurant in New York City? I had a hankering for them last week. From a New York Times recipe for an egg, ham and cheese buckwheat galette, came my gluten-free, dairy-free, healthful cashew creamed spinach crêpes.  Read on for my recipe.
• Dessert Crêpes. There were a few unfilled buckwheat crêpes leftover. Filled with organic Nutella-like chocolate coconut spread, or with nut butter and banana slices, they made excellent dessert crêpes. 
• Miso Veggie Noodle Soup. Last week, I yearned for a healthful, warming lunch. Scavenging the fridge and pantry, I found miso paste, chard, tofu and Miracle Noodles –  ta da! Sliced and sautéed chard strips and tofu added to a simple miso soup, plus boiled Miracle Noodles became a hearty, healthful soup. (Note: If you haven't yet tried shirataki noodles like these, it's time. Made from a resistant starch – great for the microbiome – these fun noodles offer fiber with zero carbs.)
• Lemon Chicken with a Chickpea Twist. Dried out falafel balls became a crumb coating for my lemon chicken. Into the food processor they went with some added thyme and salt. Visit my Instagram page for this inspiration.
• Up-leveled "Tuna" Noodle Casserole. Frozen sautéed salmon, steamed chard and Miracle Noodles became a modern-day, healthier version of a tuna-noodle casserole. The showstopper toppers: caramelized onions, toasted sesame seeds and dressing for 2 servings – 2 T sesame oil, 2 T olive oil, 2 T rice wine vinegar, 1 T mirin, 1 T tamari or gluten-free soy sauce, 1 t white miso paste. Whisk! Find this on my Instagram too.
• Warm salad. Since the quarantine, I've been heating raw leafy greens to protect us from the virus. Craving salad, I combined sautéed arugula and zucchini with raw sliced avocado topped with a lemon vinaigrette: In a ball jar combine 1 part lemon juice, 2 parts olive oil, a teaspoon of mustard, salt and pepper. Shake. 

Cashew Cream Spinach Crêpes
Do you remember the Seinfeld episode when the Cubans rolled the crêpes too tightly? It was at an NYC crêpe restaurant, The Magic Pan, which was a childhood treat for me. And there, creamed spinach crêpes were my hands down favorites. Now gluten- and dairy-intolerant, I created this healthful version free of these food sensitivity triggers. Make the batter the day before you want to serve them.

Serves 3-4

Print recipe

Ingredients

Crêpes:
1 1/2 c buckwheat flour
3 jumbo or 4 large eggs
1 3/4 c water
1/2 t salt

Olive oil spray for cooking in pan

Filling:
1 c cashews
​3/4 c water
juice of 1 lemon
1/3 t salt
1/8 t ground nutmeg, optional
1 16-oz package frozen chopped spinach

Directions
Combine all crêpe ingredients in a large bowl. Whisk until smooth. Cover and refrigerate overnight.

Make the filling by thawing spinach on counter, in microwave, or overnight in fridge. Squeeze out excess water. Combine the first five filling ingredients in a high powered blender. Blend until cashew cream is smooth. In a large bowl, combine cashew cream with spinach. Stir until well combined.

To cook crêpes, warm an 11" sautée pan over medium heat. Spray or brush a thin coat of olive oil onto surface of pan. Use a 1/4 c measuring cup of batter per crêpe, and pour into pan. Turn pan rather quickly to spread batter evenly out to all edges.

The spreading should happen within several seconds. If it doesn't, add a bit more water to batter in bowl to thin as needed for the next crêpe. Stir to combine. Cook each crêpe for 10 seconds per side. Remove from heat when done and stack on a dish. Repeat until all crêpes are cooked. 

Spoon about 3 tablespoons of filling onto center of each crêpe, spreading filling in a line from edge to edge of each crêpe. Roll, flip so seam side is down. Enjoy!

Coronavirus has most of us stressed. Is anxiety your new steady state? And is it compounded by the news, the empty hand sanitizer and mask aisles, the fear-based exclamations people make as they unload a little bit of their worries? While the health risk for some is very serious, managing the stress by addressing mind and body can better prepare all of us to cope emotionally and physically.

I was feeling so rattled last week; my nervous system felt shaky and burdened. Everything felt overwhelming from cleaning the kitchen counter to sitting down to my functional medicine homework. In a moment of clarity, I found inspiration in a couple of science-backed actions that have helped me through other tough times. Beyond consistent hand washing and surface disinfecting, these simple tactics have me feeling rejuvenated, calm, bright and able to think more clearly. Here are the steps I'm taking:

• Stay hydrated with electrolytes. I'm adding Ultima Replenisher to my water daily – an electrolyte supplement I learned about in my functional medicine program with no additives or sugar. It's making drinking water much more appealing and fun. Hydration is key to optimize the function of every cell, tissue and organ in your body. Replenishing electrolytes aids in the hydration process as well as helps regulate your blood pressure. Find it on Amazon.com. 
• Meditation. I'm back at it, using Holosync - a scientifically proven auditory technology using binaural beats to grow new neurons in the brain. I put my headphones on and almost immediately I'm in that "rest and digest" or parasympathetic nervous system state which lasts all day. Choose your favorite meditation whether it's an app such as Insight Timer or Headspace, or Vipassana or Transcendental meditation, or whatever works for you, and stick with your regimen daily for a week to build a new habit. Feel the difference it makes. Learn about Holosync here.
• EFT Tapping. Using meridians in the body similar to acupuncture, tapping simultaneously integrates mind and body to create a change in your energy state. Ask yourself, "from 1 to 10 how anxious am I?" before you start and a few minutes later when you're done tapping. You'll be surprised. The Tapping Solution is a free app to learn how. 
• Eat for wellness. No surprise here. You know I'm an advocate for a colorful, mostly plant-based lifestyle. The magic formula to boost your immunity and keep blood sugar balanced from day to night: Eat lots of colorful veggies;  have clean protein + fiber + healthy fats at each meal; go organic as much as possible to avoid unwanted toxins; avoid inflammatory oils and sugar as much as possible. 

Calming Cauliflower Soup
This soup was made, photographed and taught to me by my son, Matt who made it for a dinner date. It is delicious, detoxing – because cauliflower is a cruciferous veggie – and so simple to make. Plus cauliflower offers about 11 g protein per head.

Serves 4

Print Recipe

Ingredients

1 head cauliflower, stemmed and broken into 1-2" florets
3 T olive oil
1 t cumin
3/4 t salt
1/2 t freshly ground pepper
1/2 white onion, peeled and chopped
1 box (4 c) bone broth or chicken or vegetable stock
Olive oil to drizzle

Directions

Preheat oven to 350 degrees. Put cauliflower florets, 2 T of the olive oil, cumin, salt and pepper onto a sheet pan. Toss until florets are well coated. Roast for 25 minutes, turning cauliflower over halfway through roasting.

With 5 minutes left to roast, place 1 T olive oil into a stock pot. Add chopped onion and saute until translucent, about 5 minutes. Add all but 4 cauliflower florets to the pan. Add stock. Cover pan and bring to a boil. Reduce heat to simmer for 10 minutes. Use an immersion blender or regular blender to blend soup until smooth and creamy. To serve, ladle into bowls and place one reserved floret in the center of each bowl. Drizzle a little olive oil in each. Enjoy!
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