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carol@inkwellcoaching.com

Crown Point, IN

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May 25, 2023

Raw Honey is Good

I’m with Winnie the Pooh when it comes to honey. Although, I don’t recommend eating pawfuls of it from a honey pot. To get honey’s natural healt

May 17, 2023

Savor the Season

Here in the Midwest, it’s finally safe to plant flowers and vegetables without fear of frost. We hope. I’m going to risk it. The daffodils and tul

May 11, 2023

A Simple Morning Ritual

If you’ve watched television recently, perhaps you’ve noticed that not a commercial segment passes without the mention of a prescription drug. Or

May 4, 2023

Baby Angelos Turns Two!

For those of you who have been following my blog for the past 2 ½ years, you may recall my weekly posts about the size of my friend’s baby in utero

April 27, 2023

Tomatoes and Acidity

This week I was asked, “My young son gets some red irritation around his mouth when he eats lots of tomatoes. Why does this happen?” The answer: a

April 20, 2023

Better than a Chia Pet

Lately I’ve been honoring my addiction to chia pudding. While not everyone is a fan, you may like to give it a try if you: like pudding don’t have

April 20, 2023

No longer limited to ‘the pottery that grows,’ chia seeds add fiber, antioxidant oomph to your diet

(The following article was written for the March 2022 issue of Get Healthy magazine, a publication of The Northwest Indiana Times.) Chia seeds have be

April 13, 2023

The Scoop on Avocados

The avocado can sometimes be a heartbreaker. If you’re a fan, you know what I’m referring to. You buy what appears to be a beautiful avocado. You

April 6, 2023

Time for a Reset

Spring. The time of year when we think of new life, cleaning, outdoors, daffodils—and rain. Lots of rain. Winter was mild here in the Region. Thankf

March 30, 2023

Foods for Healthy Skin

Here’s a big surprise (not): your diet influences the health of your skin. Besides the natural aging process, other factors that affect our skin inc

Happy National Chocolate Chip Cookie Day

National Chocolate Chip Cookie Day may inspire some baking…

While preparations have begun for those going back to school, there’s still lots of summer to be enjoyed. 

I checked out the fun holidays happening this month, and many of them involve food. What a surprise.

At any rate, since sending children and young adults off to school and college can evoke a variety of emotions, I thought you might appreciate some lighthearted days to celebrate.

For those of you who aren’t concerned with school supplies and dorm room bedding, may you take full advantage of the rest of summer– before the raking of leaves begins and everything is flavored pumpkin spice.

August Holidays  (not a complete list)

4-National White Wine Day, National Chocolate Chip Cookie Day

5-International Beer Day, National Water Balloon Day

7-National Friendship Day, National Lighthouse Day, National Sisters Day

8-International Cat Day, National Frozen Custard Day, National Pickleball Day

9-National Book Lovers Day, National Women’s Day 

11-Play in the Sand Day

12-National Middle Child Day, National Vinyl Record Day, World Elephant Day 

13-International Lefthanders Day

15-National Lemon Meringue Pie Day, National Relaxation Day

18-National Couple’s Day, National Fajita Day, National Ice Cream Pie Day

19-National Potato Day (remember, potatoes are not to be vilified!)

21-National Senior Citizens Day

23-Hug Your Sweetheart Day, Buttered Corn Day (It’s corn on the cob season here in Indiana, so enjoy.)

25-National Banana Split Day

26-National Dog Day

27-Banana Lover’s Day, National Just Because Day, World Rock Paper Scissors Day   

28-National Red Wine Day

30-National Toasted Marshmallow Day, National Beach Day

31-Eat Outside Day

Every day-Love One Another

Wishing you the best August,
Health Coach Carol

“The arrival of August means that summer is drawing to a close, and that’s exactly why it should be embraced.” – Amanda McArthur

A Summer Meal with a Kick

While many of us would like to add more vegetables to our diet, it can be challenging to come up with new ideas.

Discovering main dishes that are vegetarian or vegan that taste good and are satisfying can seem impossible.

I know because I’ve tried.

Then there’s the mindset struggle that if we can’t go “all in” eating vegetarian, why bother at all?

Any time you can increase your vegetable intake, it’s a good thing. It doesn’t have to be all or none.

Creating new habits takes time, patience, and perseverance. If it’s too complicated, it probably won’t happen.

Perhaps you could add one vegetarian meal every 2 weeks, or even once a month. Work your way up to once a week if that’s something that is important to you.

This is the perfect season to try recipes that are loaded with fresh vegetables.

Today I’ve included a recipe that is quick and easy. I used baby bella mushrooms that were already washed and sliced, which cut down on prep time.

The recipe makes 4 tacos. A side salad would be the perfect accompaniment.

Spicy Mushroom Tacos

Serves 4

These vegan tacos have a kick, so if you’re not a fan of spicy foods, cut back on the cayenne or omit. 

Ingredients

  • 1 lb. mixed mushrooms (such as baby bella, chanterelle, oyster and/or crimini), coarsely chopped
  • 2 Tbsp. avocado oil or extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. organic cane sugar
  • 1¼ tsp. kosher salt or 1 tsp. table salt
  • ½ tsp. cayenne pepper or to taste
  • Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Directions

Place a rack in middle of oven; preheat to 400°. Toss mushrooms in oil and lime juice. In a small bowl mix together oregano, onion powder, garlic powder, cumin, sugar, salt, and cayenne. Add seasoning mixture to mushrooms and toss until well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet or stoneware and roast until golden brown, 20–25 minutes.

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

 

If you try the recipe, let me know what you think. My quality control team gave it a “thumbs up.”

Looking for specific ideas or have challenging dietary restrictions? Shoot me an email. If you’re struggling with getting and/or staying on track with a healthy lifestyle, I can help with that too.

Much love,
Health Coach Carol

“Everything that is great in life is the product of slow growth; the newer, and greater, and higher, and nobler the work, the slower is its growth, the surer is its lasting success. Mushrooms attain their full power in a night; oaks require decades. A fad lives its life in a few weeks; a philosophy lives through generations and centuries.”—William George Jordan

Spicy Mushroom Tacos

These vegan tacos have a kick, so if you’re not a fan of spicy foods, cut back on the cayenne or omit. 
Serves 4

Ingredients

  • 1 lb. mixed mushrooms (such as baby bella, chanterelle, oyster and/or crimini), coarsely chopped
  • 2 Tbsp. avocado oil or extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. organic cane sugar
  • 1¼ tsp. kosher salt or 1 tsp. table salt
  • ½ tsp. cayenne pepper or to taste
  • Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Directions

Place a rack in middle of oven; preheat to 400°. Toss mushrooms in oil and lime juice. In a small bowl mix together oregano, onion powder, garlic powder, cumin, sugar, salt, and cayenne. Add seasoning mixture to mushrooms and toss until well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet or stoneware and roast until golden brown, 20–25 minutes.

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

Are They Eggs or Just Eggs?

In an effort to help those who are allergic or choose not to eat chicken eggs, this blog’s for you.

And if you love chicken eggs, biscuits and gravy, and Eggs Benedict, this blog’s for you.

There’s something for everyone. 

Last week I visited a local eatery that offers a beautiful menu of vegan and gluten-free options, along with regular fare.

Harvest Room in Munster is a winner. It was there that I learned about Just Eggs. Just Eggs is an egg substitute that looks and tastes like scrambled eggs.

Just Eggs was so yummy, I went on a search. I found Just Eggs at Whole Foods. 

I made “egg” fried rice with red pepper, Vidalia onion, leftover rice, and Just Eggs. It was delicious.

The main ingredients of Just Eggs are water, mung bean protein isolate, and expeller-pressed canola oil. The “less than 2%” ingredient list is a bit lengthier.

Mung beans are one of the best plant-based sources of protein. One serving of Just Eggs provides 5 grams of protein. A chicken egg has 6 grams.

While it is desirable to eat real food most of the time, it’s a challenge.

Just Eggs is a processed food with some questionable ingredients when it comes to “is it good for you?” I think most people would be fine eating them sometimes.

All things in moderation.

If you crave eggs and are looking for a vegan option, you may want to give Just Eggs a whirl.

Then we have Mr. Non-Compliant, who loves biscuits and gravy and Eggs Benedict.

The most amazing biscuits and gravy, according to him, are to be had at Viola Café in Three Oaks, Michigan.

They are only available Friday thru Sunday, and it’s best to get there early before they run out.

Biscuits and gravy at Viola Cafe

He is quite fond of the Eggs Benedict there as well. It’s all good at Viola Café.

All things in moderation.

Much love,
Health Coach Carol

A positive attitude and a sense of humor go together like biscuits and gravy. — Dolly Parton