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April 24, 2025

Healthy Popsicles That Make Summer Sweeter

Consider the humble popsicle. A nostalgic symbol of sticky fingers, grass-stained knees, and that sweet relief on a blazing summer day. But here’s t

April 16, 2025

Time to Reflect, Release, Move Forward

Whether you celebrate Easter, Passover, or simply welcome the longer, brighter days of spring, this time of year invites reflection. It’s a season o

April 10, 2025

How to Stop “Night Worrying”

Ever find yourself lying in bed, staring at the ceiling while your mind races through tomorrow’s to-do list, replaying conversations, or wondering i

April 2, 2025

Four Cheers for Angelos and a Birthday Recipe to Reel You In

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

March 27, 2025

Springtime Tips for Home and Health

Spring is here, bringing longer days, warmer sunshine, and the perfect opportunity to refresh our spaces and our diets. Just as nature renews itself,

March 20, 2025

Spring into Spring

The spring (vernal) equinox happens on Thursday, March 20 at 5:01 A.M. EDT, marking the moment when the sun crosses directly over the Earth’s eq

March 12, 2025

Natural Ways to Tackle Seasonal Allergies

Seasonal allergies occur when your immune system mistakenly identifies harmless substances—like pollen from trees, grasses, or weeds—as dangerous

March 6, 2025

Why Extra Virgin Olive Oil is the Kitchen MVP

When it comes to cooking oils, not all are created equal. While seed and vegetable oils like soybean, corn, safflower, and canola are common in proces

February 27, 2025

Are You Stuck in the “I’ll Start Tomorrow” Loop?

Ever told yourself, “That’s it! Tomorrow, I’m eating healthy!” And then tomorrow shows up, and you think, “Eh, maybe next week.” Guess wha

February 20, 2025

Simplifying Dinner with HelloFresh

I recently stayed with a friend and when I offered to cook dinner, she presented me with a brown paper bag that said “HelloFresh” on the outside.

5 Fall Health Tips and Nature Journaling

As the weather cools a bit, the pace of our days tends to shift. Maybe not slower, but different.

Different means a change in wardrobe, activities, chores, comfort foods, exercise, priorities.

There’s much to do, and daylight is lessening.

Fall makes me want to stay home, go hiking, roast marshmallows, wear cozy sweaters, drink hot tea in the afternoon. 

Here are 5 tips to help you stay healthy and happy as we move into a quieter time in Nature.

  1. Dust off your crock-pot or instant pot and scout out a couple of recipes that are simple and abundant in veggies. Remember to use bone broth as a base, either homemade or store-bought. You’ll get more protein and health benefits.
  2. Enjoy some outdoor time doing things that make you happy. Hike the Dunes, go for a bike ride, sit fireside with good friends, take a walk around the block, visit a park and sit on a swing. Depending on your age, you could try the merry-go-round, but that can be a bit scary. (How did I not kill myself on that thing when I was a kid?)
  3. Stay hydrated. Many people remember to drink plenty of water in the summer, then neglect this healthy habit with cooler weather. If you’re feeling “off,” it could be dehydration. About half your weight in ounces is a good foundation for your water requirement. Adjust accordingly. If this is a challenge, get a fun container to help you keep track. Make a game out of it with those you live with. Water is necessary in every season to help you stay healthy.
  4. Beware of sugar intake and overload. It starts pre-Halloween and continues into the New Year. Nip it in the bud now, before it’s a problem that equates to increased illness, increased weight, increased blood sugar. Moderation in all things except for maybe vegetables. I’ve not heard of anyone overdosing on vegetables.
  5. Reprioritize your “To Do List” if necessary. I love summer and neglect many indoor projects to play outside. Now my priorities shift to getting stuff done. It may be time to clean out your fridge/freezer/pantry and stock it with staples that are better suited for seasonal cooking. Wardrobes sometimes need a clearing. Perhaps you can lessen some extracurricular activities and simplify your life a bit.

Nature Journaling

 Nature journaling is a great way to connect with the natural habitats near where you live. It’s the process of sketching, painting, and writing about natural subjects that you encounter while exploring the outdoors.

The neat thing about nature journaling is that it can be whatever you’d like it to be. There’s no wrong way to do it.

You can take a break from your hike, walk, or bike ride, and make notes or sketch something that catches your eye. 

The only equipment you need is a journal of some sort, and a pen or pencil. There’s usually a good selection of reasonably priced journals at stores like T.J. Maxx or Marshalls. Your supplies can include colored pencils and more sophisticated pens if you feel so inclined.

Remember, no rules. And don’t even try to make it perfect.

Need help with your fall priorities? I’m here for you.

Much love,
Health Coach Carol

“October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!”—Rainbow Rowell

Even Mr. Non-Compliant Eats These

I discovered these crackers that are free of many ingredients that people may be sensitive to.

Made by Simple Mills, Organic Seed Flour Crackers are so good, even Mr. Non-Compliant (my hubby) finds them delicious and addictive.

They are gluten free, corn free, grain free, Paleo-friendly, and vegan.

Besides being tasty, the seed flour blend of sunflower, pumpkin, and flax, provides protein, fiber, and antioxidants.

These crackers make a healthy snack and go well with hummus or cheese.

This brand offers a variety of cookies, crackers, and mixes (muffin, brownie, pancake, etc.) made with simple, easy-to-pronounce, real, purposeful ingredients. 

Nothing artificial.

Part of their mission statement: “Clean, nutritious foods, for a greater life. It’s that simple.”

I’ve found Simple Mills products in local grocery stores, health food stores, Vitacost website, and the Simple Mills website.

It’s important to have healthy, tasty snacks available for those times when the snack monster appears. Being prepared is key.

My complaint: the box isn’t big enough. The crackers disappear quickly, especially when Mr. NC finds the box in the pantry.

Root Vegetables

‘Tis the season for root vegetables. Potatoes, carrots, beets, and onions, to name a few, are the stars of autumn.

They are delicious roasted, as well as in soups, stews, and as accompaniments to a variety of roasts. 

Mr. Non-Compliant is a fan of roasted root vegetables—with the exception of beets.

We have a deal. I won’t make him eat beets, and we both avoid cauliflower.

There are plenty of vegetables to choose from, and we don’t have to like them all.

If you’d like to learn more about root vegetables, here is the link to an article that I recently wrote for Get Healthy. You’ll find a simple recipe too. Root Vegetables

Sending love,
Health Coach Carol

Q. Why was Frosty standing in front of the carrots in the grocery store?
A. He was picking his nose.

Thanks for the laughter, Michelle.

Roasted Root Vegetables

(The following recipe was written for and published in the September 16, 2022 edition of Get Healthy, a publication of The Northwest Indiana Times.)

Ingredients

  • 2 pounds (or so) of various root vegetables, peeled or scrubbed and cut into 1-inch pieces. Carrots, potatoes/sweet potatoes, red onions, beets, turnips, whatever combination you like best, or try a “new” vegetable
  • 1 head garlic, cloves separated and peeled
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Balsamic vinegar (optional)

Directions

Preheat oven to 400°F. Toss cut vegetables and garlic cloves in a bowl with a light coating of extra virgin olive oil and salt, and pepper to taste. Spread the vegetables in a single layer on a baking sheet or stoneware pan (my favorite) or two, depending on the amount of vegetables you have. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour. If desired, drizzle with extra virgin olive oil or balsamic vinegar for more flavor, before serving.

Veggies rooted in vitamins, antioxidants, fiber add punch to diet

(The following article was written for and published in the September 16,  2022 edition of Get Healthy, a publication of The Northwest Indiana Times.)

As we notice cooler nights and fall skies, our appetites shift to heartier meals. Soups and stews slowly work their way into our meal plans along with a variety of root vegetables. A change from the delicate greens of summer, these vegetables offer a variety of health benefits as they find their way into some of our favorite comfort foods.

A root vegetable is the underground, edible portion of a plant. Root vegetables include potatoes, carrots, beets, sweet potatoes, onions, shallots, radishes, daikons (white radish), turnips, jicama (Mexican turnip), yams, fennel, Jerusalem artichokes (sunchokes), rutabagas, parsnips and celeriac (celery root). Turmeric, garlic and ginger are also root vegetables. 

A good source of complex carbohydrates, antioxidants and nutrients, this vegetable group may even get the occasional nod from carb counters. Many people, including athletes, children, those needing to gain weight or those who are very active, often feel better when they include a moderate amount of these unprocessed carbohydrates in their diets. For those individuals who have trouble digesting various grains, root vegetables are an option and do not contain gluten. Because of their high fiber content, many of them are considered low-glycemic foods since their rate of absorption is relatively slow.

White potatoes (Russets, Yukons) are a favorite and give you more potassium than a banana or sweet potato, as well as antioxidants and manganese. To get the most nutrients from potatoes, eat the skins and do not deep fry them (sorry French fry lovers). One of my favorite ways to prepare potatoes: Scrub the skins and pat dry; coat with extra virgin olive oil and sprinkle with kosher salt; bake on a pan lined with parchment or on a baking stone, until tender. Serve with a drizzle of olive oil and/or plain Greek yogurt in place of sour cream. Garnish with parsley, chives or your favorite sautéed veggies.

Sweet potatoes are rich in beta-carotene. Beta-carotene, found in plants, is converted to vitamin A, then utilized in the body. Like white potatoes, sweet potatoes also contain vitamin C, antioxidants and a host of beneficial plant chemicals or phytochemicals. The more colorful the vegetable, the higher the phytochemicals. Red-fleshed or purple-fleshed potatoes contain phytochemicals comparable to Brussels sprouts, blueberries or spinach.

Carrots are another big winner in the beta-carotene department. They get their color from antioxidants known as carotenoids that protect eyes and skin. Eaten raw, they rank low on glycemic index (GI). GI is a bit higher for cooked carrots and highest for puréed. Dip raw carrots in hummus for a snack. They are delicious cooked in stir-fries, soups, stews and roasted as a side dish.

Onions are high in vitamin C, antioxidants and fiber. They are closely related to chives, garlic, scallions, shallots and leeks. Used to flavor a variety of cuisines, the taste can range from mild and sweet to strong and sharp, depending on the variety and season. Red and yellow onions are higher in antioxidants than white varieties. 

Beets seem to be gaining more attention due to their nitrite content. Nitrites naturally found in beets are easily used by the body to aid in muscle recovery, improve circulation, lower inflammation and increase physical performance. This is of particular benefit to athletes. Beets help detoxify the body and contain the highest amount of antioxidants. Broccoli and peppers, while not root vegetables, tie with beets in the antioxidant category.

Root vegetables may help with weight loss due to fiber content, which helps you feel full for a longer period of time. Compared to grains, many are lower in calories and less likely to cause a drastic spike in blood sugar when eaten with a balanced meal. Antioxidants help reduce inflammation, thereby reducing the risk of various diseases such as cancer, heart disease and dementia. These vegetables help curb carb and sweet cravings without lots of sugar often found in processed foods. A variety of roasted root vegetables makes a great anytime snack. Consider adding an extra root vegetable or two to your favorite soup or stew.

Roasted Root Vegetables

Ingredients

  • 2 pounds (or so) of various root vegetables, peeled or scrubbed and cut into 1-inch pieces. Carrots, potatoes/sweet potatoes, red onions, beets, turnips, whatever combination you like best, or try a “new” vegetable
  • 1 head garlic, cloves separated and peeled
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Balsamic vinegar (optional)

Directions

Preheat oven to 400°F. Toss cut vegetables and garlic cloves in a bowl with a light coating of extra virgin olive oil and salt, and pepper to taste. Spread the vegetables in a single layer on a baking sheet or stoneware pan (my favorite) or two, depending on the amount of vegetables you have. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour. If desired, drizzle with extra virgin olive oil or balsamic vinegar for more flavor, before serving.