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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

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Family, Food, Fun, Health
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,

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Food, Health
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

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Food, Health
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

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Food, Health
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

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Food, Health
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

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Food, Health, Personal Development
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.

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Food, Health
February 13, 2025

Celebrating the Birth Month

Yes, it is that time again when I capitalize on the celebration of the birth month. After all, why should all the excitement of a birthday be packed i

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Food, Fun
February 5, 2025

Power Up with Protein

Many people aren’t getting enough protein—especially as they age. While it’s often associated with bodybuilders and gym fanatics, protein is ess

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Food, Health
January 29, 2025

Continuing Your Winter Hydration Journey

Last week, I shared five essential tips to help you stay hydrated during the colder months. This week, we’re diving into five more practical ways to

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Health

Are They Eggs or Just Eggs?

July 21, 2022
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Food, Health

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

July 13, 2022
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Food, Fun, Health

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

Super Simple Roasted Garlic Cauliflower

July 13, 2022
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Everything Else, Recipes

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.

Vidalia Onions, Salsa, and Qigong

July 7, 2022
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Food, Health

In case you haven’t noticed, it’s still possible to find Vidalia onions in local stores. I’m not sure how long they will last, so now is the time to snatch them up.

They are deliciously sweet and perfect on a burger or cooked with your veggies.

Onions contribute to your overall good health. They contain lots of nutrients, antioxidants, and have antibacterial properties.

An interesting fact: The State of Georgia passed legislation in 1986 giving Vidalia onions legal status defining a 20-county-only production area. Only these 20 counties can produce and market the official Vidalia onion. 

The problem I’ve experienced in the past is that Vidalias go bad quickly in my storage bin. A good friend of mine gave me a tip on how to store them, and all onions, so that they last quite a long time.

Wrap each bulb individually in a paper towel, which will help absorb moisture, and place them in the crisper of your refrigerator with the vents closed. A few will naturally go bad, but many will keep for months.

In the movie, Holes, the boys ate raw onions that they found while roaming in the desert. Turned out that the nasty poisonous lizards wouldn’t bite them, for whatever reason. This info may come in handy one day…onions are good.

Salsa

Salsa is great to have on hand for snacking, flavoring dishes, and as a complement to your morning eggs.

It can be tricky finding one that suits your taste buds. I recently gave the Frontera brand a try, on the advice of my son, Ryan. He said, “It’s so good that you can drink it right out of the jar.”

There are several varieties. I brought home the Tomatillo Salsa with roasted serrano and cilantro. It’s got a medium kick to it, which I find to be just right. 

One of the things I look for in salsa is low to no sugar. This one has less than 1 gram of sugar. For those of you who are concerned with calories, there are 10 in 2 tablespoons, and 150mg sodium.

I’m guessing the salsa is named after the Frontera Grill, Chef Rick Bayless’ flagship Mexican restaurant in Chicago. No wonder the salsa is good enough to drink.

Qigong 

I needed to shake things up a bit, so I tried something new to me.

I tried a Qigong class. “Chi gong” was developed in China thousands of years ago as part of traditional Chinese medicine. It involves using exercises to optimize energy within the body, mind, and spirit, with the goal of improving and maintaining health and well-being.

When I signed up, all I could think of was “wax on, wax off,” from the Karate Kid. We didn’t do that.

We focused on slow, repetitive, movements that came about from our breathing. First, we breathe, then we move.

In general, we are all in too much of a hurry about many things. This is a meditative practice that forces one to slow down. Take away momentum, and you have a workout.

It was exactly what I needed in the moment.

Sending you love,
Health Coach Carol

“In rivers, the water that you touch is the last of what has passed and the first of that which comes; so with present time.” – Leonardo da Vinci

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