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carol@inkwellcoaching.com

Crown Point, IN

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April 18, 2024

The #1 Nutrition Principle

“Red wine is better than white wine!” “Kale is better than spinach!” “GRAINS ARE EVIL!!” Ever feel like good nutrition is just too complic

April 11, 2024

Angelos Update and Green Thumb Time

If you’ve been following my blog for a few years, you may recall my weekly posts that were written comparing the size of my friend’s baby in utero

April 4, 2024

Tips to Get Past the Springtime Slump

Lately, I have this great desire to take a nap every afternoon around…well, anytime between 2 and 5. What is the deal with THAT? Can you relate? One

March 28, 2024

The Miracle of Breath and Easter

Today while I was busy breathing, doing my best to focus on my breath and not what I would blog about this week, I was flooded with a thought that sho

March 21, 2024

Celebrating the Spring Equinox

This year the spring equinox occurred on March 19 at 11:06 P.M. EDT. That was the astronomical beginning of the spring season in the Northern Hemisph

March 14, 2024

10 Muscle Building Tips for Women

Most women I talk with would like to build more muscle and lose more fat. While strength or resistance training is a key component to building muscle,

March 7, 2024

A Taste of Spring

In case you’ve been missing out on some of the most delectable oranges, this is your friendly reminder that we are in the midst of SUMO season. This

February 29, 2024

10 Healthy Snacks for Busy People

My family loves snacks. I love snacks. Who doesn’t love a good snack? I believe snacking can be an important part of a healthy lifestyle. When you c

February 21, 2024

Saving Dough and a Surprise Cake from Mr. Non-Compliant

Some say it’s expensive to eat healthy. I believe it’s even more expensive, especially in the long run, to eat unhealthy. Today I present some tip

February 14, 2024

My Best Workout Tip for Top Results

Ever wonder how to get the most out of your run or walk or strength training workouts? It’s the same way you can feel the most productive about your

Quick and Easy Chocolate Chip Cookie Bites

  • 2 cups blanched almond flour*                                                        Chocolate Chip Cookie Bites
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • ¼ cup virgin coconut oil (melted)
  • 2 Tbsp. honey
  • 1 Tbsp. vanilla extract
  • 1/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Combine almond flour, salt and baking soda in a large bowl, using a pastry blender to break up any clumps of flour. Stir in melted coconut oil, honey and vanilla with a large spoon until dough forms. Stir in the chocolate chips. If the dough seems dry and crumbly, add more honey, a little at a time, until it is moist enough to stick together. (You may need an additional 1-2 Tbsp. depending on the humidity.)

Drop by teaspoonful or small cookie scoop onto a baking sheet lined with parchment paper. Gently press the dough flat if you like. (I left them round and they were delicious!)

Bake at 350 degrees F for 6 to 8 minutes, until slightly brown. Be careful not to overbake. Leave them alone to set and cool for about 15 minutes so they don’t crumble and break. Makes about 24 cookie bites.

These are gluten-free, dairy free (if you use non-dairy chocolate chips) and vegan. I store them in the freezer to keep them fresh, and the texture resembles raw cookie dough! (They may even last a bit longer since they are “hiding” in the cold.) 🙂

*Benefits of using almond flour: lower in carbohydrates and higher in protein, fiber and healthy fat than some other flour options. With the combination of almond, coconut oil and chocolate, it reminds me of an Almond Joy– only healthier!

Another version of this recipe appeared in the February 2018 issue of Get Healthy

May’s Healthy Lifestyle Habit

Let’s Talk About Breakfast

People say it’s the most important meal of the day. In my humble opinion, they are ALL important! I do believe that breakfast is the most abused meal. By this I mean that we Americans make the poorest choices at that time of day. (Could it be because we don’t get enough sleep? Hmmmm?)

We probably eat more foods that give us the least amount of nutritional value for breakfast than any other time of day. Consider: bagels, donuts, coffee cake, toast with jelly, pancakes with syrup, orange juice (it’s loaded with sugar), Pop Tarts, cold cereal.donuts-844023_640Wow! No wonder so many folks “crash” and need a coffee fix around ten!

These aren’t necessarily “bad” foods. They simply result in not-so-healthy outcomes.

As we replace those typical options with:

  • Protein rich foods such as eggs, leftover meats from dinner, protein shakes
  • Whole grains such as oatmeal, quinoa, millet
  • REAL food that is unprocessed and low in sugar
  • Vegetables, fruit (instead of juice) and nuts 

We may gradually experience:

  • Increased energy
  • Balanced blood sugar
  • Less depression and better moods
  • Lower cholesterolfoodiesfeed.com_paleo-breakfast3
  • Less body fat
  • Improved muscle retention and strength
  • Healthier eating the remainder of the day

As I was saying, those typical options are not “bad,” if you don’t mind feeling rather grumpy and lethargic for half the day! 🙂  There are other reasons too—reverse the potential positives that occur with better eating, (i.e. poor energy, spiking blood sugar, depression, etc.), and meditate on those answers awhile. It’s not pretty.

May’s habit is to practice eating more nutrient rich foods for breakfast—especially protein.

Men need protein equivalent to about two palm-sized portions (30-40grams) each meal. Women need one palm-sized portion (20-30grams) each meal.

Many of you know that I enjoy pancakes. On those occasions when I eat them, I make sure I have eggs too. The eggs help fill me up so I eat fewer pancakes. I am less apt to “crash” later in the morning. Syrup is not necessary because I add blueberries or strawberries to them while they cook. This adds natural sweetness. By adding the eggs (protein), consuming fewer pancakes without syrup (lower carbs and sugars), I experience less of a sugar rush. See how this works? I have my pancakes and still keep my cheery, high-energy disposition!

Remember, this isn’t something that will happen naturally, if toast and coffee have been foodiesfeed.com_healthy-homemade-baguette2your “go to” for the last twenty years. Be patient. Start small. Set an achievable goal like adding an egg to your morning. Baby steps lead to lasting results!

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
A.A. Milne

P.S. If you’re looking to shape up for summer, and have more energy to play outdoors, contact me today.  We can do this together!

(Resource: http://www.precisionnutrition.com/all-about-breakfast)

Gourmet Made Simple

How could you not love a meal that is simple and AMAZING? Many people overlook the light and delicious flavor of fish…perfect for the warm and lazy days of summer. There are some great benefits to including wild caught varieties in our diet. The thought of making it in the comfort of your own home can be intimidating for a variety of reasons:

  • It smells bad or ‘too fishy.’                 market-897990_640
  • How should I cook it?
  • When is it done?
  • How do I know if it’s fresh?
  • I don’t know what kind to buy.

We recently had a fish dinner that was outstanding! I picked up about a pound of fresh Alaskan Halibut steaks at Whole Foods when they were on sale. I can’t recall if I have ever bought this type of fish before, but I decided to be adventurous. Since I only needed two pieces of halibut, it wasn’t a huge investment, even if things went really, really bad.

I marinated the fish for about 45 minutes in equal parts (about ¼ cup) olive oil and white wine, juice of one lemon, rosemary, salt and pepper. There are a variety of marinade recipes floating around for halibut. Since it is a mild fish, I chose a marinade that has subtle flavors, so it wouldn’t be overpowering.lemon-972941_640

While the halibut was marinating, some Golden Yukons were baking over the charcoal. Next we added a bunch of fresh asparagus that had I tossed with olive oil, directly onto the grate. (Careful not to lose them in between!) When the spears were tender and a little crispy, some coarse sea salt was sprinkled over them.

The fish was also cooked directly over the coals. (We brushed a bit of olive oil on the grate first so it wouldn’t stick.) Since halibut is a thicker type of fish, it was not necessary to put it in a foil pan. Each side was on the grill about 4 minutes and it was perfect! It is always better to undercook than overcook fish. Overcooked fish is BAD. It should easily flake, but not to the point of dryness.

The dinner was 5-star restaurant caliber for about $10 per person.stars-720213_640

Here is my challenge to those of you who feel a bit nervous about cooking fish: Give it a try. If you aren’t sure what or how much to buy, ask the person working in the fish department. Those people are trained to help you figure this out. They can help you select the freshest (Fish that is fresh is not stinky!) and tell you how to season and cook it too.

If you are at a loss and need a bit more encouragement, send me an email and I will be glad to help you! contact me

Chicken Salad & Creamy Avocado Dressing

Chicken Salad

  • Chicken breast meat from a rotisserie chicken (skin removed) cut into small pieces
  • 2 stalks celery, chopped
  • 1 apple, gala or other sweet variety, chopped
  • 2 handfuls of seedless (red) grapes, halved
  • Chopped raw pecans

Combine ingredients in a bowl. Add dressing and stir to coat well. Serve on a bed of greens or in a lettuce wrap.Chicken Salad with Creamy Avocado Dressing

Other ideas:

  • Use canned chicken or chicken leftovers from another meal
  • Canned tuna may be substituted for chicken
  • Omit the apples and grapes and add onions
  • Add whatever you would like and see what happens-dried cranberries, cherries, almonds, walnuts

Creamy Avocado Dressing

  • 1 ripe avocado, peeled and pitted
  • Juice of one lemon
  • 2-3 Tbsp. olive oil
  • Salt to taste

Combine ingredients in a blender until smooth. Add to chicken or tuna salad. If dressing is not creamy enough, add a bit more olive oil to make it the right consistency.

This dressing is versatile and could be used on greens or as a vegetable dip.