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August 5, 2026

Part One: Fun Facts About Julia Child

August 15 marks the birthday of one of my favorite kitchen icons, Julia Child. If you have never seen an old episode of The French Chef, do yourself a

July 30, 2026

My Kitchen Counter Has a Problem

If your garden is anything like mine, the tomatoes are coming in fast right now. And if you’re growing zucchini too, you know it has a way of sh

July 21, 2026

Sweet Corn Season is Here in Indiana

If you drive anywhere in Indiana right now, you know the scene. Fresh corn, roadside stands, and that first bite of butter-dripping corn on the cob th

July 15, 2026

Better, Not Perfect

I have a confession. This week I was completely overwhelmed, by my own house. I had been traveling and busy with life, and when I looked around all I

July 8, 2026

Theo of Golden

“Theo of Golden” is a beautifully written novel that I highly recommend. In the summer months, I often splurge and read something other th

July 2, 2026

Your Plate Called About Hydration

It’s hot. You know it. Your wilting basil plant knows it. Here’s a little trick to remember: drinking enough water isn’t the only wa

June 25, 2026

The Art of Doing Less Better

The Art of Doing Less Better Somewhere along the way, we decided that a good summer meant a packed one. Camps, cookouts, travel, projects, events, wor

June 18, 2026

Savor the Solstice and Embrace Summer

On Sunday, June 21 at 4:24 A.M. ET, the sun will reach its highest point in the sky, ushering in the official start of summer in the Northern Hemisphe

June 11, 2026

Smart Swaps that Feel Like a Treat

Do you ever find yourself standing in the kitchen around 3 p.m., staring into the pantry or fridge, wondering why nothing looks good…and yet you kee

June 4, 2026

Why I’m Loving LolliPeppers™

If you’ve never heard of LolliPeppers™, let me introduce you to your new summer best friend. These are Sunset’s seedless mini sweet pepp

Part One: Fun Facts About Julia Child

August 15 marks the birthday of one of my favorite kitchen icons, Julia Child. If you have never seen an old episode of The French Chef, do yourself a favor this month and watch one. (You’ll find the series on YouTube.) She’s entertaining, energetic, funny, and REAL. Plus, you’ll learn how to make something French and delicious.

Here are a few facts you may not know about her.

She did not start cooking until she was 32. Before that, in her words, she just ate. I love that for anyone who thinks it is too late or they’re too old to learn something new in the kitchen (or anywhere).

Julia worked for the Office of Strategic Services during World War II, the forerunner of the CIA. She was never a spy in the dramatic sense, but she was part of a team developing shark repellent to protect Navy personnel from attacks in shark-infested waters during missions. The result was something called “shark cake,” a concoction that smelled like dead shark to keep the real thing away. Gross, yes, but effective. Julia herself referred to it as her first recipe, long before beef bourguignon ever entered the picture.

She stood six foot two and wore a size twelve shoe, and played basketball at Smith College, where her height was enough of an advantage that the school changed a rule of the game because of her. No more “jump ball.”

As a little girl, her family nicknames were Juke, Juju, and Jukies. Not exactly what you picture for the future queen of French cooking, but it makes her seem a little more human.

She met her husband Paul while working overseas, and it was his post at the US Embassy in Paris that brought her to France, where she enrolled at Le Cordon Bleu almost by accident. That move changed the entire trajectory of American cooking. 

Her last meal was homemade French onion soup. If you are going to go out on your own terms, that is the way to do it. Julia passed away 2 days before her 92nd birthday.

Julia proved that you do not need to be perfect in the kitchen, you just need to show up, be a little fearless, and laugh when things go wrong. That is a lesson worth celebrating every day.

Here’s to Julia,
Health Coach Carol

“Find something you’re passionate about and keep tremendously interested in it.” ~ Julia Child

My Kitchen Counter Has a Problem

If your garden is anything like mine, the tomatoes are coming in fast right now. And if you’re growing zucchini too, you know it has a way of showing up bigger and faster than expected.

My tomatoes have been going straight into the best kind of summer lunch: a classic tomato sandwich. Soft white bread, a good spread of mayo, tomato sliced thick, salt and pepper. That’s it. Some things don’t need improving. If you’re looking for a gluten free bread with that Wonder Bread taste, check out Carbonaut, found in the frozen food section at Whole Foods. The crust sometimes crumbles, but it works for me.

Zucchini takes a little more planning, but it’s worth it. If yours are still on the smaller side, grate and freeze them now so you have them ready for zucchini muffins whenever the mood strikes. It’s an easy way to bank summer produce for a fall morning.

Here’s a quick skillet sauté using your garden goodies. Olive oil, a little garlic, sliced zucchini cooked until just tender, then chopped tomatoes stirred in at the end so they stay bright instead of turning to mush. A finish of fresh basil and a sprinkle of parmesan, and you have a simple side dish done in about fifteen minutes. You could even put it over your favorite pasta.

If a few zucchinis got away from you and grew larger than planned, don’t toss them. Hollow them out and stuff them the same way you would peppers. Ground meat, marinara sauce, rice, a little cheese, season to taste, into the oven until tender. It turns an oversized zucchini into a full dinner.

Between the sandwiches, sauté, and stuffed squash, this is the season that rewards a little creativity in the kitchen.

Cheers to summer produce in abundance!

Much love,
Health Coach Carol

“Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad.” ~ Miles Kington

Sweet Corn Season is Here in Indiana

If you drive anywhere in Indiana right now, you know the scene. Fresh corn, roadside stands, and that first bite of butter-dripping corn on the cob that only tastes right in July and August.

Turns out this Midwest summer staple is doing more for you than you think.

The Good Stuff

One ear of corn gives you fiber, vitamin C, some B vitamins, all working together to support digestion and steady energy. It also carries lutein and zeaxanthin, two antioxidants that protect your eyes from sun and screen damage. 

What About Blood Sugar?

Corn’s fiber is mostly insoluble, the kind that adds bulk and keeps digestion moving, with a smaller amount of soluble fiber mixed in too. That combination slows things down compared to refined carbs like white bread. So instead of a sharp blood sugar spike, you tend to get a steadier rise. Portion still matters, and pairing your corn with a little protein or healthy fat slows things down even more.

A Quick Word on GMOs

Here’s something that surprises people. Most fresh corn on the cob in Indiana is not genetically modified. GMO corn mostly shows up in field corn, used for animal feed and processed ingredients, not the sweet corn you’re grilling this weekend. Want extra peace of mind? Look for a Non-GMO Project Verified label.

Where Corn Goes Wrong

The corn itself isn’t the problem. Trouble starts when it’s processed into high fructose corn syrup and slipped into sodas, sauces, and packaged snacks. Your body handles a fresh ear very differently than it handles syrup engineered to make you crave more.

My Take

Enjoy the corn. It’s the best right now. Grill it, boil it, roast it in the husk. Just keep it whole and skip the syrupy imitations.

Here’s to a golden Indiana summer.

Much love,
Health Coach Carol

In memory of my cousin “Mr. Corn,” who never met an ear of corn he didn’t love. 

“Corn on the cob is a carrier for salt and butter.”—Roger Ash

Better, Not Perfect

I have a confession.

This week I was completely overwhelmed, by my own house.

I had been traveling and busy with life, and when I looked around all I could see was everything that needed to be done. Yes, EVERYTHING! It was to the point I was afraid I might see that GIGANTIC spider from “Lord of the Rings.”

I help people build healthy habits for a living, yet I couldn’t figure out where to start with my own cleaning project. 

Sound familiar? Maybe your version isn’t a messy house. Maybe it’s getting back into exercise, cleaning up your eating after vacation, weeding the garden, or tackling that stack of paperwork on the counter.

Sometimes the hardest part isn’t the work. It’s simply getting started.

So, I took my own advice. Stop thinking about the whole project. Focus on the next step. Ready. Set. Go.

First, I turned on “Housework Hits” on Spotify. Next, I washed the dishes. Then I cleaned one room, took a break (to have a snack), moved to the next, and kept going. Clean, snack, clean, hydrate. In just a few hours, everything was done except the baseboards and hardwood floors. (When did I last wipe down the baseboards…?)

The next morning, baseboards turned out to be a much bigger job than I imagined. I finished a few rooms, mopped the floors, and caught myself thinking, “I didn’t finish.”

Then I stopped. I looked at what I had accomplished instead. The house felt fresh. Calm. And I realized something: I don’t have to clean every baseboard in one day. Ten minutes here and there, and eventually they’ll all get done.

That’s exactly how healthy habits work too.

We tell ourselves we need a perfect meal plan or an hour at the gym every day before we can succeed. But lasting health isn’t built in one perfect weekend. It’s built in ordinary moments. A walk after dinner. An extra glass of water. A few strength exercises while dinner’s in the oven.

My baseboards aren’t all clean. My house isn’t perfect. And that’s A-OK. It feels lived in, not lived under.

So, whatever you’re tackling, don’t ask “how do I finish it all?” Ask instead: “what’s my next 10-minute win?” Ready. Set. Go.

Now, to deal with the weeds in my vegetable garden.

In your health and in your home, better really is better than perfect.

Much love,
Health Coach Carol

“You don’t have to see the whole staircase, just take the first step.” — Martin Luther King Jr.

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Menopause Reset starts July 28, and it’s built to help you understand what’s really happening hormonally so you can finally feel like yourself again. 

It’s for any woman navigating the confusing symptoms of midlife who’s ready for real answers, not more guesswork.

For $197, you’ll get four Tuesday evening Zoom sessions (July 28, Aug 4, 11, 18 from 7 to 8:15pm) covering the hormonal why behind your symptoms and the daily habits that actually help.

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