1-219-765-8600

carol@inkwellcoaching.com

Crown Point, IN

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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

February 8, 2024

Celebrating the Birth Month Without FOGO

This year’s birth month is a rare one because I get to celebrate for 29 days. Those of you who get 30, or if you’re REALLY lucky, 31 days, may not

February 1, 2024

How to Stick with Exercise

Work is really busy. Or your kid is going through a “phase.” Or it’s chocolate season. Any number of obstacles, distractions, and competing dema

January 24, 2024

Find the Right Foods for You

You know what it’s like to create a pump-up playlist, right? You compile a list of songs that—when they come on—make you say: “Yes, I feel lik

January 18, 2024

Mastering a Dry or Damp January with Style

As the new year begins, many of us look for ways to reset and rejuvenate our bodies and minds. One popular approach is embarking on a ‘Dry Janua

January 11, 2024

Gluten-Free Substitutes for Healthier Baking

The world of gluten-free baking can be rather intimidating. Experimenting with various “other” flours and mixes can sometimes result in frustratin

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

Lipstick on a Pig

For any of my new blog followers, cauliflower is one of the few vegetables that I’m not fond of. 

I’ve tried it all sorts of ways. Readers have sent me their very best recipes that make cauliflower “to die for,” convinced that theirs will be THE ONE.

And yes, I’ve tried cauliflower rice with various seasonings. We are admittedly huge REAL rice fans. 

But WAIT! Come to think of it, I do like some cauliflower pizza crusts, but that’s sort of cheating.

At any rate, I keep trying. I want to like it. My Mr. Non-Compliant husband is not a fan either, which causes less stress at mealtime.

This week I have been focused on eating a variety of fruits and vegetables that aren’t part of my usual routine, so I brought home a very beautiful head of organic cauliflower.

Like a mini multivitamin that grows in the garden, cauliflower contains some of almost every vitamin and mineral that we need.

It contains fiber, antioxidants, and is a great low-carb alternative to grains and legumes.

What’s not to like?

UGH! I think this is one of those icky childhood foods that has lingered into my grown-up years.

My mom was a fabulous cook, however when she prepared vegetables, they were sometimes boiled to a fatal state. All the butter and salt in the world couldn’t season the cauliflower enough for me to enjoy it.

That being said, I tried it another “new” way to see if I would kind of like it.

Super Simple Roasted Garlic Cauliflower

After rinsing the head of cauliflower, cut it into florets, remove the thick stem portions, and slice it very thin. Arrange in a single layer on a stone pan (or your favorite roasting pan), drizzle with extra virgin olive oil, add salt, pepper, and about 4 cloves of minced garlic. Toss. Roast in a 400° F oven for 25-30 minutes, until golden brown, flipping the florets about halfway through.

You got it. I camouflaged the nothingness of this vegetable with garlic. I enjoyed it, even though my pores were somewhat oozing of garlic scent. 

When Mr. Non-Compliant tried it, his comment was, “It’s like putting lipstick on a pig. It’s still a pig.”

So, there you have it. Maybe another day I’ll try it again. If you love this vegetable, I applaud you. Fortunately, there are loads of other vegetables that I love to make and eat.

Mr. Non-Compliant does pretty well with most of them.

May you find pockets of rest and relaxation during these brilliant summer days.

Sending you love,
Health Coach Carol

“I just found out that cauliflower waffles are a thing now and I just want to say that if anyone ever serves me a cauliflower waffle I will immediately call the police.”—Sarcastic Mommy/Facebook