The New Year is a great time to assess where you are at in your life. It’s a time to look at what seems to be working and to acknowledge what may not be working so well. It offers an opportunity to expand, grow, stretch and move more into the life and person you desire to be.
It is very tempting to hit January with full steam towards all sorts of new goals and aspirations, but all too often we try to change too many things at once instead of honoring the personal journey we are on.
As a Holistic Health Coach and Nutrition Educator, I believe in the power of making smaller, consistent shifts that result in big changes over time. When looking at your overall health it is good to consider a variety of factors such as nutrition, exercise, stress management, spiritual practice, relationships, job satisfaction and, in general, where you are at and where you would like to be.
I am all about Food First and believe that what you put in your mouth daily greatly affects all the other areas of your life. I teach from the perspective of balance and believe that if we give our body the nutrients it needs, it will keep us free of cravings, mood swings, hormonal issues, illness and disease that come from imbalance.
So how do we achieve this balance in a world that is constantly in motion and where food choices abound? It can be difficult! It seems that every time we turn around, there is a new diet trend or fad that everyone seems to be embracing. Instead of trying the latest fads, diets or counting calories or points, I encourage my clients to eat whole, real foods and to tap into their inner wisdom and intuition to really assess how different foods make them feel.
I’m a plant-based, eat local, ditch the packaged and processed kind of gal. I am also a busy business owner and mother of five who understands that good food options need to be quick, tasty, nutritious AND pass for your more picky family members. I am here to support your health journey.
Start here with a comforting, warm, simple soup recipe that your body will love after all the holiday over-indulgences. Pair with a side of your favorite greens. Happy 2016!
Butternut Apple Honey Soup
Heat 1 T olive oil in a large saucepan over medium heat. Add 2 diced shallots, cook 3 minutes. Add 5 cups vegetable broth, 1 diced medium butternut squash, 2 diced Granny Smith apples, 1 T minced ginger, 2 tsp dried sage, 1/4 teaspoon nutmeg and salt to taste, simmer 30 minutes. Stir in 2 T honey. Pour soup into a blender and puree.
You may need to do this in batches depending on the size of your blender. Garnish with toasted walnuts. This soup is super easy, super quick and super healing!
Note: I use the already diced butternut squash found in the freezer section to decrease my prep time.