1-219-765-8600

carol@inkwellcoaching.com

Crown Point, IN

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July 29, 2021

Choose the Tastiest Cantaloupe, Every Time

I stumbled across some Tuscan-Style Extra Sweet Cantaloupes this week, and they certainly live up to their name. They are produced by Dulcinea Farms w

July 22, 2021

Mr. Corn Comes Home to Indiana

Here in Indiana, it’s corn season. The best and sweetest makes its appearance now through August. Along with the corn season came my cousin, Mr. Cor

July 15, 2021

Getting Creative with Blueberries

Welcome to blueberry season and all the deliciousness that comes with it. This fruit is very versatile, as it can be eaten fresh, frozen, added to a v

July 9, 2021

Quinoa Tabbouleh Salad

1 cup organic quinoa                                                                                2 cups...

July 7, 2021

What’s the Best Diet for You?

There are many options when it comes to eating: keto, paleo, vegan, low carb, intermittent fasting, and more. Which one is the best? I don’t endorse

July 1, 2021

A Simple Celebration Salad

Happy Independence Day and the kick-off to summer! Since there will probably be a few picnics and family gatherings happening at some point, I thought

June 24, 2021

Ever try butter on saltines?

I’d forgotten about this childhood treat until a friend of mine mentioned it. We’d gathered for an informal dinner, and the next thing I knew we w

June 17, 2021

Beware of the Buggy Bandit

This week, my client and I were enjoying a peaceful grocery shopping field trip at Whole Foods. We were in the produce department reviewing the list o

June 10, 2021

A Delicate Summer Surprise

Apricots are a hidden gem of a fruit. While the delicate little apricot is not even in the running of most popular fruits in the world, it has a speci

June 3, 2021

A Special Pasta Dish Just for You

I was fortunate to work with my friend, Chef Lynn and make this special recipe with her. She recreated it from her favorite dish at Popolano’s and l

Why I Can’t Get it Together

I’m still out of my pre-pandemic routine.

Some days, the struggle feels way too big. And that soothing bowl of ice cream is SHOUTING my name.

For you, maybe it’s wine, chips, fast food, or binge-watching Netflix. Perhaps all of them, depending on the day.

Everything is complicated, and this emotional roller coaster ride is no fun.

What’s weird is that I’m loving summer, yet I feel out of sync.

Can you relate?

My guess is that many of you can. Here’s the good news: you are not alone in this struggle.

What we’re experiencing is known as collective trauma.

There are many types of trauma that may affect an individual’s deep health. By deep health, I mean every component that makes us human: Relational, Existential, Physical, Emotional, Mental, and Environmental.

Everything affects everything, which is why we must look at more than food when we discuss health.

Today, I’m addressing collective trauma.

Trauma is anything that overwhelms our existing resources and ability to cope. 

Collective trauma is a psychological effect that destabilizes the foundation of a society or group. The current pandemic falls into this category.

Other examples include: Bombings, natural disasters, wars, and famines.

Collective trauma can also come from violence, abuse, and indignities perpetrated against a specific group. This can happen cumulatively over time.

Before you start calling me “johnny rain cloud” here are some ways to cope.

First of all, by recognizing what’s happening and naming it, we have power over it.

Second, it helps to know that there are lots of us dealing with this. We’re all in this together.

Third, when you need to calm yourself, try exhaling twice as long as you inhale. For example: inhale for 4 counts, hold for 4 counts, and exhale for 8 counts. By extending your exhale, you spend a little bit more time in the parasympathetic, calm-down state. 

Fourth, give yourself some grace. Understand that these are trying times, and we are all doing the best we can to cope. Make time each day to do things that bring you joy, even if it’s 20-30 minutes. 

And finally, feel free to book a complimentary call with me. I’m neither a trauma expert nor therapist, however together we will come up with a workable plan to help you get back on track—most days, anyway.

Sending you love,
Carol

“I am learning to trust the journey, even when I do not understand it.”—Mila Bron

Vegetables for Lazy Days

There are days, many of them lately, when I’m happy to prepare a meal, yet I am not in the mood to peel and chop a batch of vegetables to sauté, roast or grill. It feels like WAY too much work.

And yet, I know that eating lots of them is a really good idea. Vegetables are very plentiful and extra delicious right now.

So, I’m working on a repertoire of vegetables that I can have on hand for times like these. We have fall and winter months to spend more time chopping for soups, stews and roasting. These days, I’d rather be enjoying the outdoors.

Here are a few of my summertime veggie favorites, designed to keep you healthy and enjoying whatever it is you’d rather be doing.   

Spinach

I love the versatility of spinach and have discovered that I must never be without it. Toss with other varieties of greens in a salad; spinach salad with strawberries, goat cheese (or your favorite), pecans, and balsamic; sauté in avocado oil and generous amounts of garlic. Ready in 5 minutes or less; toss in your smoothies, omelets and scrambles.

Tomatoes

These will be showing up in massive quantities soon. I’m ready! Simply slice them to accompany any meal; make caprese salad; lightly sauté halved cherry tomatoes in a bit of butter and your favorite seasonings; tomato sandwich; tomato toast with chives and sesame seeds; cucumber Greek salad.

Sweet Bell Peppers

My favorites are red, orange, and yellow, as they are ripe and sweeter than the green ones. Slice and add to salads; add to stir fries and eggs; stuff them and bake or put in the crock pot; great raw on their own.

Salad Greens

I keep a big box of mixed spring greens on hand most of the time. Salads are quick, delicious, and lots of other vegetables can be added without much effort. Toss with olive oil, lemon juice, salt and pepper. It’s easy to get 2 to 3 servings of vegetables into your day with one swift swoop. When I use prepared dressing, I like Primal Kitchen brand for the simple ingredients.

As I mentioned last week, it’s time to bake a cake—from scratch! There’s still space for you to join me this afternoon. Let me know and I’ll send you the special Zoom link. Remember, you can make any kind of cake you like!   

Here’s your invitation:

WHAT: The Amazing Cake Bake with Health Coach Carol

WHERE: ZOOM, so you’re in your own kitchen, and we’re together

WHEN: Thursday, July 23, 2020 from 1:00pm to 2:30pm

HOW: You gather the ingredients you need to make whatever cake you desire, and we all make cake

WHY: Creating a cake from scratch is an act of love, and the world could use more love

COST: FREE

While the cakes are baking, I’ll be coaching you on a variety of health tips. We learn from one another and share lots of laughs. BONUS: Because it’s a small group, you’ll get some personal coaching!

Much love,
Carol

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”—Jim Davis

Creating Art in Your Kitchen

Years ago, I did not believe that I had a single creative bone in my body. This was due to the fact that I got poor marks on my drawings in art class. Stick figures were a challenge for me.

Art = Drawing, and that was that.

Interesting how our belief system develops when we’re children and has immense staying power.

Today, I challenge you to discover your creative self in the kitchen. Designing meals, playing with recipes, creating delicious dishes with ingredients that you have on hand, all equal priceless artwork.

Cooking and baking can be a form of meditation—when you’re not rushed to get food on the table in 10 minutes.  

Now, I know that if you have young children or children that require chauffeuring or you’re working 60 hours a week, you may have to carve out some time on the weekend to enjoy your creative binging.  

Perhaps you could bake a cake. When did you last take the time to measure out flour, sugar, butter, salt, baking powder, eggs, milk, and vanilla, to make an amazing “scratch” cake?

I’ve been thinking about making a coconut cake (gluten and dairy free) for a long time. The standard birthday cake in our family is yellow cake with chocolate frosting, so that’s what happens.

Next week, I’m going for the coconut cake. It will be fun to try something new.

Care to join me? Here’s your invitation:

WHAT: The Amazing Cake Bake with Health Coach Carol

WHERE: ZOOM, so you’re in your own kitchen, and we’re together

WHEN: Thursday, July 23, 2020 from 1:00pm to 2:30pm

HOW: You gather the ingredients you need to make whatever cake you desire, and we all make cake

WHY: Creating a cake from scratch is an act of love, and the world could use more love

COST: FREE

Once you taste your homemade cake from scratch, you’ll have an entirely new perspective of a cake that tastes AMAZING! And you know my rule, only eat it if it’s AMAZING! As a result, what may on first glance appear counterintuitive, is not.  

While the cakes are baking, I’ll be coaching you on a variety of health tips. We learn from one another and share lots of laughs.

To join in the fun, be sure to email me prior to Thursday, July 23 to save your spot. I’ll then email you the special Zoom link, along with any special instructions.

Much love,
Carol

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.”—Julia Child

Cheers for Rainiers

What is this Saturday, July 11, you ask? Why, it’s National Rainier Cherry Day!

In 1952, Harry Fogle of Washington State University developed the Rainier cherry by cross-breeding the Bing and Van cherry varieties.

Rainier cherries are large in size, so it’s quite appropriate that they were named after Washington’s largest mountain, Mt. Rainier.

The season for Rainiers is short. They grow in Washington from June thru August.

I love these cherries. They have a low acidity level, are higher in sugar than Dark Sweet cherries, and are yellow, with a tinge of red.   

Why are Rainiers pricier than the Dark Sweet cherries? Growers must take extra pains to ensure the fruit does not go to the birds. They cover the trees in nets and plant them between red cherry trees to encourage the bees to pollinate the blossoms. Besides hand-picking the fruit, the harvesters place the cherries into small bags to avoid bruising. Every necessary precaution is taken, so the cherries arrive in the market in perfect and delicious condition.

If you enjoy cherries, these are so worth it!

There are a number of health benefits that accompany their deliciousness.

  • They are an excellent source of potassium, which can reduce the risk of hypertension and stroke
  • Rainier cherries contain bioactive anthocyanins, which have been found to have antioxidant, anti-inflammatory, anti-cancer and anti-obese properties
  • Good source of vitamin C, calcium, magnesium, iron, folate, and fiber
  • They promote healthy sleeping patterns through their melatonin content

In honor of this holiday, a top-notch chef from an iconic restaurant in each of the 50 states will be presenting their guests with a menu item centered on Northwest cherries. In Indiana, the winner is Recess on College Avenue in Indianapolis. If you’re nearby, you may want to check it out.

I plan to celebrate by simply eating them.

Cheers to cherries,
Carol

P.S. While many are enjoying the lazy days of summer, perhaps life for you is not a bowl of cherries. If you’re feeling stressed, out of shape, or facing health challenges, I’m here to help you sort it out. Email me and we’ll set up a call. It’s my summer gift to you in our wabi-sabi life.

“The notion is called wabi-sabi life, like the cherry blossom, it is beautiful because of its impermanence, not in spite of it, more exquisite for the inevitability of loss.”— Peggy Orenstein