Yoga Teacher Training: The first steps into Forgiveness, Faith, & Fearlessness

           “A little step may be the beginning of a great journey.”—Jennifer DeDonato

           “Your vision will become clear only when you can look into your heart.  Who looks outside, dreams. Who looks inside, awakes.”—Carl Jung

           I recall when the stack of books arrived on my doorstep in December 2017.  I could feel their physical weight within the box and within my gut. Uh, oh. Who did I think I was?  What sort of thing had I placed myself into? Where did I think this would ever take me? When did I think I could find the time for this? Why did I ever think I could do this? How did I think I could ever learn all of this material?

 

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As seen on Instagram by positiveaffirmations101.

 

           All of my self-doubts, insecurities, fears, and uncertainties burned to the surface via my red face and icy cold hands as I slowly lifted each new book out.  Then, the aroma of new books filled my lungs and the crisp, shininess of each cover glimmered in the light above my kitchen table—my “home office.” One thing was for certain, as a 30+ year educator, I DO savor the sight, scent, feel, and even the sound of pages turning when casually flipping through new books—each filled with the promise of uncharted waters, stories, and journeys.  At least there was comfort and familiarity with that.

 

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Required readings for RYT 2018!

 

           Then came January—the first weekend of training with 19 other so-called strangers, in an unfamiliar location, with unknown instructors, and wait, what? —No desks, tables, chairs, or other types of furniture!  Everybody sits on the floor on mats, blankets, cushions, or any combination of the three? Are you kidding me? At age 52, how was I supposed to survive Friday evenings and daylong Saturday and Sunday sessions like this?  I was ready to bolt back out to my car as tension tightened my belly but froze my body in place. This was yoga teacher training at Brown Dog Yoga, Huntington, WV. It was my choice, but how on earth would I ever get through it?

 

Yes, even at my age, sitting on the floor, with continuous practice, is not only possible, but good for your posture muscles!

 

           I thought of one of my favorite and charismatic video yoga instructors, Bryan Kest, best known for his work with Power Yoga.  He had a saying onto which I had latched in the early 1990’s: fortitude, tenacity, breath.  These three words had often been the mantra that powered me through many life and fitness endeavors.  I would utilize the strength of those words once more in order to power my way through this training. Little did I know then, those three words would be replaced with other, more meaningful and much softer phrases.

 

 

One such phrase was, surrender, seek, soul-search.  Learning to surrender to the moment, to events as they are, to life as it is—is a skill for which I am still learning. My desire to seek truths, knowledge, and understanding began to evolve over the eight months of training/study, and it continues to grow even now. Additionally, looking inwardly and learning to honestly soul-search was, and often still is, a painful experience because of the truths I am a master at hiding from myself, but if I am to grow, then I must continue to do this.

 

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Although this is the logo for Outer Banks Yoga, the image serves as a reminder to me of the importance of taking time to develop your own inner practice of growth.

 

           Practice, progress, breathe, has also become another utilized phrase.  Yoga is not just a form of exercise (Although it is a GREAT form of exercise that anyone can do!) —it can be a way of life with practices and applications for both on and off the mat.  Make no mistake, though, it is NOT a religion. My 200-hours of training and study is not the end, but only the beginning of a practice that I intend to continue for the rest of my life.  I now realize I have MUCH more to learn and apply in order to evolve.

 

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There is no “arriving,” just a path on which to continue to walk, learn, and grow.

 

           Thus, I can no longer think in terms of “perfection” or “arriving,” as I used to do when I trained for a marathon, sought a degree, attempted to lose weight, and so forth.  With yoga, it’s about progress.  Yes, I will most likely falter, waiver, and perhaps even fall.  The important thing is, like the old saying from my childhood, “try, try again.”  Allow those mistakes and so-called failures to teach me lessons and further my progress towards understanding.  Age, injury, career, and any other role that life has assigned to me cannot impede my inner-work, unlike my former short-term goals.  Personal growth and progress never has to end as long as I practice, study, and/or reflect.

 

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Deep belly breathing, meditation, prayer, and time for reflection are so important for personal growth.

 

           Breathing comes into play because I am a breath and tension holder.  Part of my make-up, if I am to be honest, is to feel “in control.”  As an educator, writer, parent, and so forth—that feeling of control has ruled my life—I, frankly, still struggle with it.  Letting go of the feeling of control requires faith and deep breathing.  And, while I do not want self-discipline to be confused with what I am writing about, the act of holding expectations causes me to hold my breath and grip tensions throughout my body—such as neck, shoulders, belly, etc.– when life events don’t go my way.  Deep breathing reminds me to let go and rest in my faith that life is as it should be, and a MUCH higher power than myself is in control. No amount tensing up body parts is going to change outcomes.

           Finally, one of my dear teachers, Katrina, recently offered me a new mantra:  forgiveness, FAITH, and fearlessness.  Learning to forgive myself of my self-defined failures will thus lead to more forgiveness of others.  We all make mistakes; it is the humbling part of our humanity. Fear of so-called mistakes will freeze and stagnant my inner growth. Thus, I must continue to rely on my faith in order to increase the act of forgiveness and move throughout the rest of my life with fearlessness.

 

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As seen on Instagram @positiveenergyalways

 

            Yes, it is true, I entered yoga teacher training in order to teach yoga—which I am now officially certified to do.  However, I walk away a different and very grateful person, with not only a deeper understanding of yoga, but also a deeper understanding of myself.  Additionally, I am now connected to group of gifted and unique individuals with whom I shared this journey.

 

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           What does all of this mean?  I am not sure. I do plan to teach yoga.  I also plan to continue teaching my students at St. Joseph Catholic Middle School, continue writing, and continue on this path I started at BDY.  I am also still wife, mom, daughter, sister, cousin, friend, and so forth. Yet, I now realize that none of these things are truly who I am. At the very core of who I am, I see a child of God, a Divine creation that is not only within me, but also within each of you Dear Reader, and every other human being on this planet.  As the book of Genesis described, we were all brought into the being with the “breath of life,”and we will continue on this earth until our last breath is uttered.  It is my intention to utilize this gift of life to offer moments of positivity and upliftment to others. I will NEVER be perfect, but I can move forward with Grace.  In the words of Anne Lamott, “I do not understand the mystery of grace—only that it meets us where we are and does not leave us where it found us.”

P.S.  I am eternally grateful to Katrina and Rich Mailloux as well as Tina Chabot and the members of the 2018 YTT tribe. Thank-you, thank-you, thank-you. Namaste.

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Lucy, the brown dog, visits us on our last day of Yoga Teacher Training!

 

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Katie Arnold, one of my dear classmates, took a selfie of the two of us for her Instagram album.  She, like the rest of the 2018 YTT tribe, is a special and gifted individual.  

 

 

La Famiglia–A Place to Call Home

           “It’s the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that.”—Lidia Bastianich

 

 

Caroline, Courtney, and **Emily–three of the friendly faces at La Famiglia.      **Emily has since left La Famiglia in order to focus on her studies at MU Medical School!

 

         “Hi Mrs. Hill!  We’ve got seats for you!”  The young lady exclaims as we pass her.  Her name is Caroline, and she is one of the many staff members at La Famiglia, 1327 6th Avenue in Huntington, WV, who makes John, my husband, and me feel right at home.  Caroline’s face glistens in the evening sun as she rushes about taking care of the outside patio customers.

           Entering through the front door, John and I are further greeted by Courtney and Selena, the latter of whom also happens to be one of my former Kindergarten students from what seems like a lifetime ago.

 

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Entrance to La Famiglia’s beautiful private event room–ready to book your next special event.

 

           “Hi guys! How are you?” greets Selena.

           “I’m going to check right now and see if the guys have gluten-free pasta in the back for you Mrs. Hill,” adds Courtney as she hustles away and disappears into the kitchen area.

           “Hi! Mrs. Hill.  How’s Maddie? I feel like I haven’t seen her in forever!” greets and asks another former, but much more recent, student named Sophie.

           “Hi guys, good to see you!” gently and softly adds one of John’s former students, Hayley.

           “Hey! Hi again!” chimes in Sam, a fairly new waitress with a youthful grin.

 

Tyler and Emily are ready to serve drinks from behind the bar.

 

           As the evening sun made its westward descent casting a warm, ripened- peach-hued glow overhead during this recent visit, John and I enjoyed talking with former and current students and/or their parents, fellow staff and/or church members, and even Rev. Monsignor Dean Borgmeyer, our parish pastor, before, during, and after our scrumptious dinner. Additionally, La Famiglia owner Ralph Hagy, and his sons, Joe and Jordan, each spent time, not only talking with us, but also making their rounds throughout the restaurant conversing with all of their customers.  This is one of the reasons why dining at La Famiglia has the feel of eating at home with extended family and friends; and, it is that very atmosphere, as well as made-from scratch food, that keeps “mi famiglia,” my family, returning again and again.

 

 

The interior and exterior of La Famiglia is comfortable and inviting.  Just look at that porch swing!

 

           Of course, it doesn’t hurt that La Famiglia is located directly across from the school in which John and I teach as well as our home church, St. Joseph Catholic School and St. Joseph Catholic Church respectively.   Since John and I tend to work late on Friday evenings, it’s not unusual for us to walk directly from school to the restaurant where we know our end-of-the workweek-fatigue will be assuaged with made-from scratch food—including the pasta, sauce, pizza, and yes, cheese, as well as gregarious conversation and a wide variety of appealing “adult beverages,” including house crafted specials, such as limoncello and figcello to name a few.

 

 

Jordan, Ralph, and Joe Hagy are seen most nights circulating among customers ensuring they feel at home and welcome!

 

           While I was already well aware of how very much my family enjoys dining at La Famiglia, I fell even more in-love with it after experiencing a sneak-peak behind the scenes!!  Ralph, Ramon, and staff invited me to not only take pictures of their wood-fired oven and kitchen area as the staff recovered from a weekday lunch rush and prepared for the dinner crowd, but also to observe the cheese-making process.  I was pumped to say the least!

 

 

Check out the wood-fired oven and busy kitchen!         Ramon Urbaez gets the water hot for the curds!

 

           Arriving around 3:30 one afternoon, I found the dining area abandoned, except for one lone salad and water sitting on the bar.  (Later, I would learn it was Ralph’s lunch for which he did not have time to eat.) As I walked toward the kitchen, I could hear Ralph talking.  Rounding the corner, I watched as Ralph deftly navigated between a call on a cell phone and a call on the restaurant phone. I could tell from the conversations that both calls were regarding acquiring fresh ingredients for the restaurant’s current menu and upcoming weekend specials.

           Across from him was a box chock full of fresh produce that Ralph later explained to me had just arrived from a nearby WV farm-based business.  In return, Ralph was sending the farm-business a few products from his restaurant to use and sell. Ralph explained that sometimes the barter system was still the best way for local businesses to help one another.  

 

Garden fresh produce at La Famiglia!

 

           Meanwhile, as Ralph talked, water was being heated over a stove in an enormous pot, seemingly big enough to bathe a large dog, to a precise temperature in order to make fresh cheese. Nearby, was another large pot filled with salted curds ready to be made into fresh mozzarella cheese.  Ralph explained that the staff goes through the cheese making process nearly every business day! The water must be heated between 160-180 degrees in order to create the best consistency and bring out the most flavor. Once Ramon stated the temperature was correct, both men went to work.

 

 

Salted curds await to have hot water poured over them in order to make fresh mozzarella balls.  Two pans of ice water baths await to cool the fresh cheese.  Additionally, a paddle is ready to help stir these curds along!

 

           Gloves were donned, due to the high temperature of the water, curds were dropped in the water, and Ramon began to work his magic on the curds using a large wooden paddle that looked very much like a paddle used to maneuver a canoe.  Ralph was at the ready holding the pot steady. It was hot work that Ramon said felt, “really good to do in the winter, but not so much in the summer.”

 

 

Ralph pours the hot water over the curds as Ramon is at the ready with the paddle.

 

           Once the correct consistency had been reached, both men plunged their gloved hands into the hot water in order to knead and form fresh, warm mozzarella balls between the size of a baseball and softball.  Each of these freshly formed mounds was then placed on a large metal baking sheet to cool.

 

 

As the cheese begins to bind and reach the right consistency, Ralph and Ramon begin making the fresh balls of mozzarella.

 

           Ralph was kind enough to allow me to taste a bit of the warm, ooey-gooeyness.  Wow! Did my taste buds ever light up and dance a mambo in my mouth. I tried to imagine, as Ralph suggested, how good the warm cheese would taste if drizzled with a bit of quality balsamic vinegar and olive oil served up with fresh garden basil and tomatoes.  Oh my! No wonder La Famiglia’s Fresh Caprese Platter and Margherita pizzas are two of their biggest sellers in the summer!

 

 

Margherita Pizza, Caprese Capri, and Caprese Platter are three dishes at La Famiglia that feature their daily-made, fresh mozzarella cheese!

 

 

 

 

 

 

 

 

 

 

 

           Watching the intense focus that went into their cheese making, I could only imagine the attention to detail that goes into each of their made-from-scratch menu items and weekly specials.  In fact, Ralph further explained to me that they make all of their pasta and pizza dough fresh from flour imported from Italy. Additionally, I was privy to see the first class, organic meats and tomato products they purchase from an Italian wholesaler. Clearly the restaurant does not skimp on quality when it comes to the ingredients for their menu items. No wonder my family feels like we are sitting down to a homemade meal when we go to La Famiglia, because we are!

 

 

Fresh, quality meats from an Italian wholesaler. 

 

           Whether you are dining in or taking out, the next time you want a home cooked, family meal that is truly made-from-scratch from fresh whole food ingredients, but don’t have the time or energy to cook, give La Famiglia a try!   From hand-cut steaks to fall-off the-bone, slow-cooked ribs; from fresh, tasty salads and soups to made-from scratch pasta and pizza; from grilled-to-perfection fish to savory appetizers, including their family recipe for hand rolled meatballs; and from one-of-a-kind gelatos to over-stuffed cannolis, and-oh-so-much more, you are sure to walk away from La Famiglia feeling like a well-fed part of their family!

           From my home to yours, I wish you healthy, happy, and homemade meals!

 

Appealing appetizers, including Diavolo Horn . . .

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Farm-fresh salads . . .

 

 

Fall-off-the-bone Diavolo Ribs and Short-rib Dinner Special . . .

 

 

 

         

    

Fill-your-mouth-with-comfort Lasagna Calabrese  . . .

 

 

Unique seasonal specials, i.e. stuffed, grilled eggplant . . .

 

 

Phenomenal made-from-scratch (including the crust) wood-fired pizza . . .

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Perfectly cooked to your request, hand-cut steaks and other weekend specials . . .

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Steaming platters of made-from-scratch-pasta—notice how one platter fogged my camera lens!  (with gluten-free option available) . . .

 

 

Unique and homemade desserts . . .

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Western Salad

            “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”—Lewis Grizzard

 

“Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.”—Brian O’Driscoll

 

It is fresh garden tomato season!  As a child, I never ate tomatoes—or much of any other vegetable for that matter.  (Of course, I love vegetables now!) Nonetheless, I have many fond memories surrounding tomatoes.  To begin, both of my grandparents and my Dad grew tomato plants.  They babied, coddled, and cared for those plants as if they were precious and rare gems.  At the time, I could not understand why. Now, I have a MUCH greater appreciation for their actions.

 

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Photo by Pixabay on Pexels.com

 

When that first tomato arrived on the vine and was ultimately picked, I watched with wonder, as one of the grown-ups in my life would slice the red globe with care.  Next, the tomato would be arranged in a fanned-out circular fashion on a small, plate and carefully salted.

 

“Salt brings the sweetness out, Stethie,” my Grandmother Helen would explain to me.

 

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Photo by rawpixel.com on Pexels.com

 

During dinner, depending upon if I was eating dinner with my grandparents or at home, I would observe the adults in my life eating freshly sliced tomato alongside whatever else we were eating.  Oh, to-be-sure, there were plenty of grilled hamburgers and BLT sandwiches served when the tomatoes began ripening, but I never stopped being astonished at the fact that most influential adults in my life ate plain tomato slices with salt only.

 

Later, my Aunt Patty, from the faraway land of Denton, TX, introduced our family to a new tradition–Western Salad.  This was such a simple recipe that really brought out the tang, zest, and sweetness of a freshly picked garden tomato. It was actually one of the first ways I learned to eat tomato.  Western salad became a HUGE hit in our family.  It was sure to be served at most summer gatherings even when Aunt Patty, my Uncle Ralph, and their kids (my cool cousins) were not in town. To this day, John, my husband, and I, still nosh on Western Salad throughout the hot months of the year. It is now our summer tradition—going well with steak, grilled chicken, hamburgers, and so forth.

 

 

Of course, like all family recipes, they change and evolve through time.  Therefore, I am not sure if the recipe I share with you is the exact same recipe that Aunt Patty made all those years ago, but it adheres to the basic ingredients as best I recall.  What I love about this recipe is that it lends itself to modification to fit most any dietary/lifestyle needs.  Don’t like or want beans, leave them out.  Don’t like or need chips, leave them out.  Want to add in grilled chicken, steak, or shrimp, go right ahead.  A good recipe lends itself to modification—and this is a great one—at least to John and me!

 

From my home to yours, I wish you happy, HEALTHY, and homemade fun!

 

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Aunt Patty’s Famous Western Salad

 Serves 4-6, depending upon size of lettuce and portion of serving

Ingredients:

 1 head lettuce (Check that it feel solids and heavy.)

1 large tomato, diced (A freshly grown garden tomato tastes best.)

1 can of Bush’s Vegetarian beans (Feel free to leave beans out if they do not adhere to your dietary needs or you do not like them.)

¼- ½ Catalina or Red French dressing (can be reduced-fat or fat-free)

1-cup shredded sharp cheddar cheese (can be reduced-fat or fat-free)

Fritos, or any other corn based chip to taste—we love chili cheese flavor  (This can be omitted based on dietary needs.)

Optional add-ins: diced green pepper, diced purple or other sweet onion, and/or chopped red cabbage

Directions:

Chop or tear entire head of lettuce into large salad bowl.

Dice large garden tomato and add to salad bowl.

Slightly drain beans, if using—do not rinse and add to salad.

If using any other additional vegetables, chop/dice and add those.

Gently stir-in Catalina or Red French dressing, a little at a time, until you get the desired amount. Vegetables should be lightly coated, but not drenched.

Top with shredded cheese.

Serve immediately, and top with desired amount Fritos.

 

 

 

 

 

 

 

 

Protein Waffle

           “You should eat a waffle!  You can’t be sad if you eat a waffle!”—Lauren Myracle

           “We need to remember what’s important in life:  friends, waffles, work. Or waffles, friends, work, it doesn’t matter.  But work is third.”  Amy Poehler

 

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Photo by Brigitte Tohm on Pexels.com

           I smelled them before I saw them.  

           Yum. What is that delicious smell?  I couldn’t help but wonder as I stepped out of my bedroom and walked toward the kitchen.

           I had been at one end of the house getting dressed and ready for the day.  I had not yet eaten breakfast and the sweet smell emanating from the kitchen made my mouth water and stomach rumble.   As I continued down the hall and closer to the kitchen, the freshly baked scent became even stronger.

           “Dang, something smells good in here!”  I declared as I entered the kitchen.

           My daughter, Maddie, turned her head and smiled at me.  She was standing at the kitchen counter. In front of her, steaming away, was her mini-Dash waffle maker.  Beside the mini-waffle maker was a plate stacked with several waffles of varying colors.

 

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The mini-Dash waffle maker

          

           “Wow! You’ve been busy.  Tell me what you’ve made here.”  

 

           I said this with marvel and admiration in my voice, as it had only been a few weeks since we ordered the waffle maker at Maddie’s request.  When it first arrived, she was a bit apprehensive about how to use it. I talked her through the basics, and set her free to experiment. As with all new skills, there was a bit of a trial and error period. However, now, it was clear, she was the master of the mini-dash.

           “This stack is chocolate chip, this is brownie, this is blueberry, and this is strawberry,” Maddie explained pointing to each one.  “Want to try one?”

 

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           As good as they smelled, she did not have to twist my arm.  Then, she served me strawberry and blueberry flavored waffles.  Boy, did they smell heavenly!

 

           When I was a kid, I wanted syrup in every single square of a waffle, but the aroma was so divine that I decided to try them just as they were.  Since they had been made in a mini-Dash waffle maker, they were about the size of a large cookie, so I ate it like I was eating a cookie as I sipped my morning coffee.

           “Oh my goodness, Madd, are these ever good! Tell me how you made them.”

 

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Some of the ingredients for protein waffles.

 

           As I listened to Maddie explain how to make the waffles, I felt a sudden rush of motherly pride and a profusion of love. While she had often helped me out in the kitchen, she had not spent much time in the kitchen by herself experimenting with cooking.  Her life throughout high school had been busy, filled with her devotion to studying and sports’ teams.

 

 

           Then, this past school year, she entered Bethany College, throwing herself heart and soul into her classes and studies. The pressure she put on herself was enormous; and while she ended the year with a 4.0, it came at a cost to her physical and mental health.  Maddie came home in May both physically and mentally spent. Her weight was up, her energy was low, and I often saw her sitting and staring straight ahead.

 

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Photo by Pixabay on Pexels.com

 

           As a mom, I couldn’t help but worry about her, but I knew I could not do as I used to do when she was a young girl—hold her in my lap, smother her with kisses and reassurances.  Rather, I had to learn to hold space for her—not an easy thing to learn to do as a parent when you see your child suffering.

           Without going into too much detail, a family member reached out to Maddie.  This person was also going through a difficult time and had also put on stress-related weight.  The family member said they wanted to take charge of their health and were considering the Optimal Weight 5 & 1 plan—a system devoted to optimal health and wellness, not just weight loss.  

 

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Photo by Pixabay on Pexels.com

 

           Long story, longer, Maddie and this family member decided to join forces with a health coach and begin taking small steps towards improving their energy levels and habits as well as mental and physical well-being.  Additionally, Maddie and the other person checked in with their respective doctors. Together, they have been supporting one another; and, as a result, Maddie is beginning to explore the kitchen more. Protein waffles are just one example of the healthful goodies she has learned to create.

 

 

 

           Who doesn’t love waffles? I thought as I sat there mindfully chewing through each tasty bite of the waffles Maddie shared with me.  I never dreamed I could eat a waffle without syrup, but when one tastes this good, it simply doesn’t need a thing.  That said, I have watched Maddie drizzle a little sugar free syrup on her waffles; or, sometimes, she squirts it with a bit of spray butter.  Maddie tends to make these waffles in batches and store each serving in sandwich baggies or reusable containers and reheat them for breakfast or takes them in her lunch. Waffles for lunch?  Sounds good to me!

 

 

 

           In addition to eating these plain, I also like to take one tablespoon of powdered peanut butter and thin it down with about a tablespoon and a half of water, then drizzle that over the top of chocolate and vanilla flavored waffles.  Sometimes, if I want a bit more of a splurge, I will grab about 15 or so mini-semi-sweet chocolate chips and sprinkle over the top—but that’s the rare case. Most of the times, I follow Maddie’s example. I make my mini-waffles ahead of time.  Store them in individual serving bags or containers, and eat them plain any time of the day I need a grab and go meal.

 

 

 

           Now that Maddie is cooking, I am eager to share all that I am learning from her with you, Dear Reader!  While I enjoy the treat of dining out, I most love made-from-the-heart-home-made meals. And, I love sharing that home-cooked joy with others!

           From my home to yours, I wish you happy, HEALTHY, and homemade meals.

 

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Photo by Isaiah on Pexels.com

 

           Final note: In addition to learning to take charge of her own food preparation, Maddie has also begun to practice yoga regularly; she has increased energy; she now possesses the skills to eat out with friends AND make healthy food choices; she is focusing on organizing her bed room and helping her dad and me organize our house; and as I write this, she has also just so happened to have lost 13.4 pounds and over 10 inches in five weeks!  Plus, her sparkling eyes and infectious smile are back! And that’s not all; she is now a Health Coach and paying forward the journey of health with others!

 

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Protein Waffles  **If following the Optimal Weight 5 & 1 Plan, see recipe below

1 serving of your favorite protein powder

Dash of pink Himalayan sea salt

1-tablespoon light cream cheese

2-tablespoons egg whites or egg-replacement

1-3 tablespoons of water

Optional add-ins:

½ teaspoon pure vanilla extract (or other flavor extract for that matter)

1-package of stevia or other favorite sweetener

Coat waffle maker with a light coating of nonstick cooking spray.

Plug-in waffle maker and allow to heat.

In a bowl, combine all ingredients EXCEPT water, including any optional ingredient you wish to add.

Then, gradually add, 1 tablespoon of water at a time, until you get the consistency of a thick batter.  You do not want this to be thin and runny.

If using a round waffle maker, spread all batter onto waffle maker and cook according to waffle-maker’s directions.

If using mini-Dash, pour 1/3 to ½ batter into waffle pan. (It may take a few trial and error practice sessions to figure out the right amount.)

Then, cook according to directions.  (We have found with a mini-Dash waffle maker, each waffle takes about 3 or so minutes to fully cook.)

Serve warm; or allow to cool, and store in fridge for later usage.  

Stays good in fridge for several days.  

Makes one serving.

**Optimal Weight 5 & 1 Recipe for Protein Waffle (Approved by Nutrition Support)

Choose 1 fueling  (Some of Maddie’s favorite fuelings to use are Decadent Double Chocolate Brownie, Sweet Blueberry Biscuit, Chewy Chocolate Cookie, Golden Chocolate Chip Pancake, and Wild Strawberry Shake.  I also personally love all of the chocolate shakes, Creamy Vanilla Shake, and Velvety Hot Chocolate.)

Once you have decided on the fueling to use, decide if you want one thick waffle or two thinner waffles.

For one thick waffle:

1-tablespoon egg white  

1-3 tablespoons of water

Optional add-ins:

½ teaspoon pure vanilla extract = ½ condiment

1 package of stevia = 1 condiment

Coat waffle maker with a light coating of nonstick cooking spray.

Plug-in waffle maker and allow to heat.

In a bowl, combine your favorite fueling with egg white and any optional add-in.

Then, gradually, add water, one tablespoon at a time.  Stirring after each addition until you get a thick (NOT RUNNY) batter.

Spread all batter onto waffle maker, and cook according to waffle-maker’s directions. (We have found with a mini-Dash waffle maker, each waffle takes about 3 or so minutes to fully cook.)

Serve warm; or allow to cool, and store in fridge for later usage.  

Stays good in fridge for several days.  

For two thinner waffles:

1 tablespoon light cream cheese = 1 condiment

1-2 tablespoons egg whites  

2-3 tablespoons water

Optional add-ins:

½ teaspoon pure vanilla extract = ½ condiment

1 package of stevia = 1 condiment

Coat waffle maker with a light coating of nonstick cooking spray.

Plug-in waffle maker and allow to heat.

In a bowl, combine all ingredients EXCEPT water, including any optional ingredient you wish to add.

Then, gradually add, 1 tablespoon of water at a time, until you get the consistency of a thick batter.  You do not want this to be thin and runny.

If using a round waffle maker, spread all batter onto waffle maker and cook according to waffle-maker’s directions.

If using mini-Dash, pour 1/3 to ½ batter into waffle pan. (It may take a few trial and error practice sessions to figure out the right amount.)

Then, cook according to directions.  (We have found with a mini-Dash waffle maker, each waffle takes about 3 or so minutes to fully cook.)

Serve warm or allow to cool, and store in fridge for later usage.  

Stays good in fridge for several days.  

Remember, on the Optimal Weight 5&1 Plan, you can have up to 3 condiments per day.

*For more information regarding the Optimal Weight 5&1 Plan, send message here, or send a private Facebook message my daughter, Maddie Hill or me.

            

           

           

 

The Sweetness of Life: Lessons from Blackberries

            “When the blackberries hang swollen in the woods, in the brambles nobody owns, I spend all day among the high branches, reaching my ripped arms, thinking of nothing, cramming the black honey of summer into my mouth . . .”Mary Oliver

 

          “Through Love all that is bitter will be sweet, Through Love all that is copper will be gold, Through Love all dregs will become wine, Through Love all pain will turn to medicine.”–Rumi

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Photo by Pixabay on Pexels.com

 

Isn’t it interesting how the mind works? As a kid, it seemed as if summer stretched on endlessly like driving across the state of Kansas on Interstate 70.  During the infinite sunny season of my youth, I spent many days and nights at my Grandparents’ house in the small town of Raceland, KY.  I can recall the unique smell of their home—a hybrid of mixed scents: fresh garden green beans, rambling rose and spirea bushes, fried meats, sweetly baked treats, Pledge wood polish, old books and magazines, moth balls, and Estee Lauder Youth Dew.  Even now, the memorable scent wraps me in a blanket of security.

 

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My grandparents’ home in Raceland, KY.

 

One of the highlights of these lazy, hazy days was the July 4 holiday week.   We almost always gathered at my grandparents’ house for a holiday feast.  Grandmother, as I called my maternal grandmother, was a phenomenal traditional, good ol’ Appalachian cook. Translated:  She often cooked and baked with bacon grease, left over fat drippings saved in a can, and plenty of sugar.  July 4 was her time to shine, let me tell you!!  Freshly strung half-runner green beans pressure cooked with about a half pound of bacon grease in an oversized pot with a whistling top that seemed to dance on the steam emanating from its center, thickly sliced and salted “just picked from the garden” beef steak tomatoes, Heiner’s brown and serve rolls topped with smears of “oleo,” aka margarine, homemade mashed potatoes mixed with whole milk and slabs of butter, fried chicken that was prepared in an electric skillet using an ample supply of Crisco vegetable shortening, salad sprinkled with little croutons from a can, and her famous, block-you-up-for-days macaroni and cheese.    Additionally, there was always a relish tray with olives, varieties of stuffed celery, and an assortment of pickles.

 

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One of my absolute favorite pictures of my Grandmother and Papaw on the day I graduated from Ohio University in June of 1987. Papaw would have been 75 and Grandmother 72 at the time this picture was taken; and, I was a mere 21 years of age.

 

The real rock star, however, of this show was the tri-fecta of July-4-only-desserts:  made-from-scratch brownies (I still use this recipe.), hand-cranked homemade lemon custard ice cream, and blackberry cobbler baked in a long metal sheet-cake pan with fruit filling on the inside, and a hand rolled pie crust on top. Yes, sir-ree this was some real unbuckle-your-belt and unbutton-your-pants sort of eatin’!

 

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Photo by Public Domain Pictures on Pexels.com

 

Spending time with Grandmother and Papaw (as I called my maternal grandfather) a day or two before this epic-eating event was to watch ritualistic feast preparation worthy of mythological Gods.  Energy flowed and vibrated through my grandparents’ entire beings, and thus created a frenetic field of ever flowing love perfected through food. The house was redolent with sweet, savory, and salty aromas.  Typically, I’d hang out in the kitchen, offering to help, but really hoping for food samples.

“Do you need someone to clean the brownie batter dish (or icing bowl, custard dish, etc.)?  I’d be happy to ‘clean’ it for you.”

 

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Photo by Burst on Pexels.com

 

I attempted to sound sincere, but my mind schemed, I’ll clean it after I slurp up all the generous leftovers clinging to the sides of the bowl. I’m sure my grandparents knew what I was up to, but they didn’t appear mind my so-called help.

 

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Photo by Pixabay on Pexels.com

 

If I was up early enough during this time period, I’d eat breakfast with Papaw before his assent into the mysterious, overgrown hillside filled with “sticker bushes,” snakes, and insects.  No matter the temperature, he’d don his denim britches, as he called them, a long sleeve plaid shirt, cowboy boots, and a straw summer work hat that had a permanent perspiration ring around the closest part encircling his head like a dirty halo.  Lastly, work gloves were added to one hip pocket, and a red bandana (kerchief) was added to another. Then, once breakfast was over, he’d get an old metal bucket, and head into the safari of overgrowth on both the side and back embankment of their yard.

 

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Photo by Pixabay on Pexels.com

 

Papaw would be gone for hours, or so it seemed. When he finally did return, his bucket would either be overflowing or contain just enough berries to make a cobbler—depending upon the weather the weeks leading up to his picking for which he would never fail to explain to any one who would listen.  His hands would be stained purplish-black, while his arms, legs, head, and face were often scratched with briar claw marks and numerous bug bites despite his clothing.  Aw, but the scent emanating from the bucket was sweet and earthy, the fruits of his stick-to-it-ness.

 

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All of these recollections, and more, ruminated within my head recently as I picked blackberries one hot July evening. Plucking those tiny jewels of dark sweetness, my mind also drifted to thoughts of how berry picking is so much like life.

 

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Photo by Ir Solyanaya on Pexels.com

 

Picking blackberries is hard, often painful, and even annoying work.  It takes time, effort, energy, and much patience to pick enough blackberries to make a cobbler.  As I plucked away at the fruit, thorns perpetually pricked my skin, while mosquitoes and flies dined on my exposed flesh.  Much of the fruit was hidden in the brambles or dangling high above me.  I had to learn ways to work, such as lifting a branch by a leaf to reveal the berries behind it; or, contort my body by sucking in my belly, stretching up on tip toes, and craning my neck at odd angles in order to successfully gain a few more gems. I spent over an hour, and in that time I was able to pick about a pound of berries—not a lot for the wear and tear on my body.  Yet, the sweet reward of fresh baked cobbler scenting my home seemed enough motivation as I thought of my connection to family love.

 

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My hands were stained, scratched, and scoured from picking berries, but the sweet reward kept me moving.

 

My grandparents had it right.  Marriage, childbirth, education, friendships, work relationships, healthy habits, maintaining a robust faith life, and even family feasts–none of these are easy.  We get snarled, tangled, and stung by life events.   There are time periods in life where we may feel as if we are ensnared in the middle of the world’s biggest briar patch, but it is at these very times where we must keep the faith and continue to pick away from a place of love, genuine good-will, and honest effort, for the ultimate sweetness awaits us—the metaphorical taste of yummy-for-the-tummy, laugh-out-loud at the stain-your-teeth-purple goodness of the simple cobbler that is the joy of life.

 

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Over a pound of blackberries, ready for the freezer in order to make a cobbler later this month.

 

 

 

 

One Grain of Sand

           “I love the sea’s sounds and the way it reflects the sky.  The colors that shimmer across the surface are unbelievable.  This, combined with the color of the water over the white sand, surprises me every time.”—John Dyer

           “In this big ball of people, I’m just one grain of sand on this beach.”—Aurora

           Walking across black pavement, I moved as if the asphalt under my feet was melting into a viscous mixture.  The air was heavy with 83% early morning humidity. I rounded the corner of the Hilton Garden Inn, Kitty Hawk, NC, and there it was!  Looming directly in front of me: the Kitty Hawk Pier.

 

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The Kitty Hawk Pier bathed in morning sunlight.

          

           I followed the yoga teacher down the steps beside pier.  She explained that we would practice in the sand facing the pier.  “You’re not going to avoid getting sandy,” she added with a wry smile.  

 

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The beach yoga teacher rearranges a beach blanket on the ground from which she would teach yoga. She had just loaned the only yoga mat she brought with her to a student who did not have one.

 

           Watching her leave the designated area for our morning practice, she walked to the shoreline.  Sunlight glistened, dazzled, and danced over the expansive, seemingly breathing waves. I inhaled deeply, fully expanding my belly, rib cage, and heart space as is if I could make the ocean air part of my very being at the cellular level, if that were possible.   To and fro went the rhythmic slap of the waves overpowering the sounds of urgent morning birdsong, distant conversation, and the click, click, clatter of sand crabs. The resonance all blended into a shoreline tune full of layered harmony.

 

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Morning sun glistens on the Atlantic Ocean at the Kitty Hawk Pier.

 

           Gazing down at my feet, the most random questions struck me.  How many grains of sand was I standing upon? How long had it taken for each grain to arrive at this very point in support of my feet?  Furthermore, if I returned to this exact spot tomorrow morning, how many of those grains would be gone, or at the very least, be moved to another location, and how many would be new?  Then, it hit me . . .my life is but one of those grains of sand in a world full of billions of people. However, I rapidly lost this train of thought as a few others gathered. It was time for the morning yoga class to begin.

 

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How many grains of sand are under my feet? How long did it take them to travel there? If I stepped in the exact same spot tomorrow, would any of the same sand grains still be there?

 

           True to the instructor’s word, we did, indeed, get sandy—really, really sandy.  In fact, I was reminded of a TV commercial for a product of long ago, “Shake and Bake.”  Meat, usually pork chops, as best my memory serves, was placed in a plastic bag. Then, a beautifully manicured hand poured a prefilled pouch of spices into the bag, and over those generously cut pork chops.  Next, those same perfect hands shook the bag turning the raw, red meat into a white, ghost-like, powdery form. That was me practicing yoga on the beach, minus the bag.

 

Our instructor giving final instructions before beginning our yoga practice.  Students beside me listening and preparing to begin.

 

           The sun, still low on the eastern horizon, felt like a spotlight on each pose as the instructor taught.  Sweat began to form at the nape of my neck and ran into my eyes whenever we bent forward—which was often at the beginning. We practiced what is called in yoga, appropriately enough, “Sun Salutations.” This is often used as a warm-up sequence in yoga classes.  Warm me up, it did, but I wasn’t about to complain. After all, I was at the beach for heaven’s sake!

 

photo of sea during golden hour
Photo by AllJos . on Pexels.com

 

           Half way or so, through the class, at the request of one of the students, the teacher moved us into the shade of the Kitty Hawk Pier.  It completely changed my perspective. The beach, the sand, the ocean waves, the beach homes in the distance, the hotel behind the sand dune, people with cups of morning coffee making their way idly along the shoreline, sea birds dipping, darting, and diving for their breakfast, the cacophony of sounds, and the briny, pungent scents—none of this had changed, but my line of vision was now redirected.  It was as if a whole new beach spread out before me.

 

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Under Kitty Hawk Pier.

 

           This is what a vacation, time away, a day or two off from work, or even a good night of sleep can bring—a newer, fresher perspective.  It is the feeling of the sweet release of a sigh after a deep inhale. It is the sunrise of life. The new sand washed ashore after a storm, or the blue of the sky after days of dark, doom-filled clouds.  

 

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The shore will erase the sand of my footprints as if it is a fresh sheet of paper ready for a new story.

 

           As a teen, and even into my thirties, I used a typewriter to write essays and assignments for classes or work. There was nothing like pulling out that white sheet of paper, feeling its smoothness, and drinking in its blemish-free blandness.  That blank page was full of promise and hope of work well written.

           I’d carefully line up those paper edges into just the right spot.  Then, I’d roll the bar until I could press the return button and count down the perfect number of lines down before I began typing.  Fingers would hover over the keys momentarily as I sent up the silent whisper of a promise to myself, “You’re not going to make mistakes this time, Steph.  This time, you will not need white out. The margins, the lettering, the spacing will all be beautifully aligned when finished.” Within the first paragraph, however, that fantasy typically came to a crashing halt as I was a terrible typist!

 

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Photo by Pixabay on Pexels.com

 

           And so it is with our attachments, expectations, and even our challenges/problems.  We forget that everything can, will, and is changing. Frequently we attach, and even worry/fret, over our vision of the world, of ourselves, of others, of our problems, of our jobs, of our family, of our current situation, and so forth.  Sometimes, stepping out of the daily routine, habits, and schedule allows us to gain a new vantage point as I did on the beach that morning.

 

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My yoga mat was clean and ready for a new practice before I “dirtied” it up with sand as we practiced on the beach that morning. While I did have to suffer through a bit of sand abrasion and discomfort throughout the practice, once it was over, I picked up my mat and dusted off the sand in order to start fresh for my next practice–just as we can do each and every day and even moment!

 

           That number of sand grains under my feet as I practiced yoga, changed, shifted, and rearranged itself continually on that day.  My body continuously wobbled, bobbled, and tottered on the shifting sand. In fact, I fell down on more than one occasion! Before long, the sun had risen well above the horizon, the beach was more populated with people, the class came to an end, and those of us who were brought together to practice yoga as one group walked away, one-by-one.  Morning bled into afternoon, afternoon flowed into evening, and the sun was swallowed up by the western horizon. Tomorrow will be a new day with a different view.

 

I was blessed to see the sun rise on this morning.  A new day, a fresh start after a period of darkness.

 

           It was my lesson to learn that I need to attach less to material acquirements, status, ideas of perfection, worries, stress, problems, and other rewards or challenges social media and the world attempt to convince me are important.  Instead, may I learn to accept the shifting sands of life, and may I continually see there is always another perspective beyond the image directly in front of me. May I continue to rise up, dust the sand off, and try again whenever I do fall; and, may I allow the same for others.

 

           Playing around under Kitty Hawk Pier after the beach yoga class.  Thank you Outer Banks Yoga.  You’re absolutely right when you say, “There is time for this.”

 

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An image from Outer Banks Yoga with whom I had the pleasure of practicing yoga and pilates with all week! Namaste!

           

 

Cauliflower Protein Smoothie

“I really am a smoothie person. I love making a morning smoothie and then will drink some coffee and will not eat at all before lunch.” –Gwyneth Paltrow

 

Whether you like to drink your protein from a to-go cup or serve it in a bowl, there’s no denying the popularity of smoothies.  Smoothies are a great way to start your day on the right nutritional path. You can get a serving of protein, healthy fat, fresh fruit, and/or vegetables all in one convenient, portable, and most of all, tasty meal.  In fact, you can even add in your favorite coffee or tea for a jolt of caffeine if desired!

        

           You can even toss in your favorite morning beverage as a liquid to this smoothie recipe!

 

           While many proponents of daily smoothie-consumption encourage making the smoothie first thing in the morning and consuming it immediately, I typically make mine the night before, and store it in the refrigerator overnight.  Ok, so maybe after 8-12 hours of sitting in the fridge, my smoothie’s nutritional value is slightly reduced; it still has MUCH more nourishment than those ready-to-go bottles and cans found on grocery and convenience store shelves.  Plus, I know what I make has far less sugar, and does not contain any extra additives that might cramp or bloat my belly.

 

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Photo by Fancycrave.com on Pexels.com

 

             I have experimented with adding several different vegetables to my smoothie: from spinach to Swiss chard, romaine lettuce to kale, and all other leafy greens in between.  However, my most often repeated go-to vegetable is frozen riced cauliflower. I know, it sounds odd at first, but it blends well and makes a smoothie extra creamy. Like a blank canvas, all other flavors override the taste of cauliflower, making it the perfect veggie add-in.

 

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Photo by Pixabay on Pexels.com

          

          Adding in cauliflower to my daily smoothie adds significant nutritional value.  To begin, cauliflower is not only full of fiber which keeps me feeling fuller longer, but it also contains fancy sounding compounds–glucoraphanin, sulforaphane, glucosinolate, glucobrassicin, and gluconasturtiin—that when combined with cauliflower’s naturally occurring fiber–help promote digestion, detoxification, and nutrient absorption.  

 

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You don’t see any cauliflower here, and neither will you taste it; however, you will reap all of its nutritional benefits!

 

           Cauliflower is also abundant in antioxidants and anti-inflammatory elements.  It’s loaded with vitamins C and K as well as omega-3 fatty acids. Humble cauliflower is also chock-full of selenium, phosphorus, and calcium—which can boost your immune system.  Plus, not only does it look like a brain, but it can boost brain function as it also contains choline, a vital nutrient for brain development.

 

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Photo by meo on Pexels.com

 

           I could go on and on about the nutritional and health benefits of cauliflower; but, bottom line, my smoothie recipe taste great!!! It possesses the creamy texture I crave, and by the time my workday begins, I’ve already consumed one serving of vegetables, protein, and healthy fat to power my way through the morning!  Personally, I like to make it with less liquid and eat it as a smoothie bowl because it feels as if I am eating pudding for breakfast! That said, I’ve certainly been known to blend it up with coffee and drink it on the way to work!

 

From a handful of ingredients, I can make myself either a delicious smoothie or smoothie bowl.

 

           Regardless of whether you drink this, or eat it with a spoon, it is worth the effort to make this powerhouse meal!  And, hey, who says you have to have it for breakfast? You can consume this any time of the day you want the convenience of nutrition in a cup! Plus, this recipe can be modified to fit any nutritional program especially if you are following the **Optimal Weight 5&1 Plan.  It is gluten free, and can be made vegan or vegetarian if desired. What’s not to love about that kind of versatility?

           From my home to yours, I wish healthy, happy, homemade meals . . .even if they’re to go!

 

These are all optional nutritional boost add-ins if needed in your diet.

 

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A great gluten-free and plant based (vegan) protein powder that is pocket friendly and widely available at many local store.

 

Cauliflower Smoothie

**If following Optimal Weight 5&1 Plan, see below!

Makes one smoothie or bowl

Ingredients:

½ to 1 ½ -cup water, coffee, tea, or favorite milk/milk substitute (Use less for bowl, more for smoothie)

½ teaspoon pure vanilla extract

Dash of pink Himalayan sea salt

1-packet favorite sweetener (I use Stevia.)

1 serving of your favorite protein

1½-teaspoon to 1-tablespoon chia seed, ground flaxseed, or hemp seed (Use only chia seed if making bowl for thickness.)

1-tablespoon cocoa or cacao powder (Optional)

½ – 1-cup frozen riced cauliflower  (I use ¾ cup or 85 grams.) (Can also use same amount of spinach, but will give smoothie a green tint.)

Optional:  Add in ½- ¾-cup of favorite frozen fruit for added sweetness and even more vitamins and fiber, such as blueberries, strawberries, blackberries, cherries, and so forth.

Other optional nutritional boosts:  1 scoop of collagen, 1 scoop of greens powder, 1 scoop of glutamine (especially when consuming within an hour or so of working out), mct or coconut oil and/or ghee.

 

          Once you add in half of the total amount of liquid to your blender cup, then add in the ingredients in the order listed.

 

Directions:

Pour ½ the amount of desired liquid to bottom of 1 serving blender cup.

Add rest of ingredients in the order listed.

Pour rest of liquid on top.

Attach to blender and blend well—usually 60-90 seconds works on my Ninja.

Serve immediately, or store until next morning.  (I especially like to make this the night before, pour it into a bowl or cup, and refrigerate overnight for a quick grab and go breakfast.  If making a smoothie bowl, it is especially nice to top with freshly sliced fruit and/or sprinkle with your favorite nut pieces. Additionally, if you’re not opposed to consuming dairy, consider topping your bowl with a dollop of whipping cream.)

**Optimal Weight 5&1 Plan:

If you are like my daughter, Madelyn, a *Health Coach who follows the Optimal Weight 5&1 Plan, but you struggle to get in your “greens” because you are new to vegetables or not a big fan, then adding cauliflower to recipes if a fantastic way to painlessly get in that nutritious, and essential green.  We add in riced cauliflower to many of her recipes which I will continue to share in the future.  (As of the writing of this blog, Madelyn has lost a total of 11 pounds and 11 inches in three weeks!)

For this smoothie recipe, plan for the following:

Combine your favorite fueling (Shake or smoothie works best here)

Each 1/2 cup of riced cup of cauliflower = 1 green  (Remember, you need 3 per day!)

Then, the following optional additions fit in your plan this way:  (Of course, you do not need to add in any of the options, just pick one or two that you best suit you!)

1/2 teaspoon of pure vanilla extract = 1/2 condiment

1 teaspoon cocoa powder= 1 condiment

1 packet stevia = 1 condiment

1/2 teaspoon chia seed = 1 condiment

1 teaspoon flax seed = 1 healthy fat serving

1 serving of whipped topping = 1 condiment

Remember, on the Optimal Weight 5&1 Plan, you can have up to 3 condiments per day and 2 healthy fats per day.

*For more information regarding the Optimal Weight 5&1 Plan, send message here, or send a private Facebook message my daughter, Maddie Hill or me.

 

 

 

 

 

 

Shadows and Willow Trees: Not-so-Simple Lessons of Life

           “Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.”—Psalm 23:4

           “When walking through the ‘valley of shadows,’ remember, a shadow is cast by a Light.”—Austin O’Malley

 

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The willow tree branches dance on the hot summer air like the train of ball gown.

 

           I have often written about the willow trees in our yard.  The elegant, softly whispered grace of their meandering limbs are like the hem of a ball gown, long and loosely flowing behind a woman riding the waves of the air disturbance she creates waltzing about a large dance floor.  Unlike that gossamer dress, the willow is deeply rooted. It was this very image that came to mind this past weekend.

Father’s Day, our 29th wedding anniversary, our daughter’s birthday, and time set aside for writing were all on the agenda for the week.  It was all planned out, or so I thought . . .

 

 

Father’s Day, Maddie’s 19th birthday, and our 29th wedding anniversary were all celebrations on the schedule for the week.

 

           Saturday night.  Call came in. It wasn’t good.  Without revealing too much in order to honor privacy, John, my husband, and I ultimately headed to St. Mary’s hospital in nearby Huntington, WV on Sunday morning.  One delay after another, led us to arriving later than planned. Nonetheless, it worked out as our loved one was being moved from ICU—where we probably would not have been able to see her–to another floor of the hospital.

           As we spent time with this fragile soul, I took time to gently massage and caress her hands, arms, and shoulders. They were tense, tight, and cold. I kept trying to encourage the loved one to relax, but it was nearly impossible.  I suspect she was subconsciously grasping for control of a situation that was nonetheless uncontrollable. The few words she spoke reflected a deeply rooted faith; but her limbs as well as the tears welling in her eyes, like so often in life, revealed her hidden fear.  

 

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A picture in St. Mary’s Hospital, Huntington, WV, from the 1920s of one of the hospital’s early operating rooms.

 

             My heart ached as we departed from the tiny room.  John and I made our way through the maze that is a hospital in order to find our way to the exit. We were already behind the so-called schedule in our heads, but all would be on-track soon, or so we thought.

           With the whoosh of the elevator door, we stepped into the lobby.  For a split second, the moment was surreal. The vortex of my mind saw two beloved men with whom John, Maddie, our daughter, and me had spent countless weekends at the local YMCA soccer field.  For that mini-point of time, I was swept away into the past, and then just as swiftly thrust forward into the harsh reality. One of the men, approximately the same age as my dad, was sick—there was no doubt about it.  The other man with him was his son. It was clear the son was trying to get help for his father. Wait, what was happening?

           John and I made our way quickly through the crowded lobby and to these dear ones.  I was swept into the arms of the older gentleman, and John warmly gripped the hand of the younger one in a handshake that had the conviction of warmth and genuine happy-to-see-you-gratitude. Sinking into the older man’s arms, my gaze glanced over his shoulder to his seated, and very frail, wife and worried daughter-in-law.  Oh no . . . before I heard the truth, the pain of its bite fought to overtake my pounding heart. No, no, no . . .not this too.

 

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As seen on Instagram @heartcenteredrebalancing

 

           I felt the grip of the man’s emaciated figure pull me tighter still as my arms tried to hug him with an even more tenderness for fear of hurting him.  My dear sweet friends of years’ past, where had the time gone, and why are you hurting so? My mind raced through the maze of what-ifs before I heard the facts.

           Well over an hour passed as we sat with these precious souls.  John and I took turns speaking with husband and wife as well as son and daughter-in-law.  Just as it is when friends reunite, the time apart matters not, our hearts resumed their previous rhythms.  Hands held, shoulders stroked, eye gaze maintained with intention, ears perked to attention, all senses heightened.  Words of faith and strength were uttered, but body language belied the substratum of fear that is our human nature.

 

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As I spoke to my friend on the phone for a second time, a feather fell from a bird and drifted onto me. All living things must shed and release in order to renew and grow in strength.

 

           An unplanned, impromptu phone call followed. I needed to connect with this couple’s daughter with whom, at one point in my life for many years, I spent nearly every day.  I listened to her strong voice, so similar to her sick dad’s; but also, like her Daddy, that voice was filled with a dam of emotion, hovering below the surface of her brave declarations, threatening to break free.  Even in roots of faith, a vein of fear was nicked in the rawness of life.

           Arriving home to a torrent of anxiety.  Our daughter had made a mistake—the kind you make when you’re entering those early years of adulthood.  It was a minor one, but it burst within her a deluge of tears, self-criticism, and panic. Her faith in herself and her higher source wavered.  And so it was my calling to once more sit, listen, connect, and offer my time and presence. Writing remained undone, and the schedule continued to fall to the wayside. This was not the plan for the day, but yet it was all perfectly orchestrated by a power greater than us.

 

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I was captivated by this picture at St. Mary’s by the way the contrast of the light with the trees and the shadows they created together. When I looked at the photo days later, after writing this piece, I couldn’t help but notice my own image reflected in the glass. Divine Providence was already at work on my lesson without me realizing it yet.

 

           As I write these intensely felt words, my eyes often wander to the willow trees outside.  Not only have their roots deepened over the 17 or so years we have lived here, but also the branches have broadened and extend in all directions. Their shade now covers large portions of the yard, while the size and shape of their shadow shifts throughout the day as well as the seasons with the movement of the sunlight and the dressing and undressing of their leaves.  And so it is with life . . .

 

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           Our lives branch and broaden not only from day-to-day, but also from life-season to life-season.   As we move through the stages of life, we may form new connections, but all branches of our life remain intact.  Sometimes we are stripped bare, like the limbs of a willow in the winter, or even broken by the strong winds of life.  

 

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As seen on Instagram @spiritualist_within.

          

            Still, like the willow, there is opportunity for growth and strength when we root deeply into our core values of faith, family, and friends.   Then, the shadow cast by our lives becomes more expansive and shifts shape. This shadow, like the valleys of darkness we all must endure, is merely the underbelly of light.  Even though the willow must endure months of winter darkness, a time period in which it is disrobed of its brilliant emerald adornment, it redresses and is renewed each spring as the shafts of light begin to break through the winter clouds of bitterness.

 

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Photo by Pixabay on Pexels.com

Christopher’s Eats: An Excellent Local Eatery with Outstanding Service and Staff

           “A great restaurant is one that just makes you feel like you’re not sure whether you went out or you came home and confuses you.  If it can do both of those things at the same time, you’re hooked.”—Danny Meyer

           If you know me, you know I enjoy cooking. Preparing delicious food from scratch is, to me, a creative and rewarding process—not to mention healthy and budget friendly.  Finding a recipe with potential, allowing complete absorption of my senses as I work with the recipe, giving it my own unique twist, serving it to loved ones, and seeing a smile spread across their face after the first bite, is an endeavor worth pursuing in my mind.  

           However, in world where schedules are often overbooked, and people are frequently overextended, it is nice to have a healthy and delicious alternative for meals that isn’t fast food.  A place where food is prepared from scratch with a similar sense of adventure and self-expression that I often feel cooking; and, where the staff takes time to know you by name. This is not an easy request, especially for me, as I have to eat gluten free due to celiac disease; and, I choose to eat mostly plant based.  (In other words, I rarely eat meat.) Meanwhile, my daughter, Maddie, and husband, John, have their own individual taste preferences; thus not any ol’ restaurant will do!

 

 

 

When dining out, I want my family to eat made-from-scratch real food such as these dishes prepared at Christopher’s Eats.

           One of our long established go-to restaurants is Christopher’s Eats, located on US RT 60 across from the semi-notorious pink elephant.  We discovered Christopher’s Eats several years ago when our daughter kept us rather busy with sports, especially soccer. A large portion of her games, and nearly all of the practices, were held at the YMCA Kennedy Center—just a hop, skip, and jump away from US. Rt 60. Therefore, it became our habit, 2-4 times per month, to either dine-in CE’s, as we love to call it, or dash-in for a quick to-go order for dinner.

 

 

 

The evening shines brightly into the bar and dining areas of Christopher’s Eats.           

          Christopher’s Eats consistently serves good, made-from-scratch meals.  From freshly baked flatbreads in their coal-fired oven to a wide-array of traditional and unique appetizers; from phenomenal fresh vegetable sides to creamy Mac n’ cheese and grilled meats to cooked perfection; from original bowl dishes to burgers, tacos, and other handhelds; and, from a wide array of succulent salads to decadent desserts; Christopher’s Eats has something for everyone!  

 

 

 

Both the dinner menu and lunch menu offer a wide-variety of food options–from the ultra-healthy to the ultra-splurge, and everything in between!

 

 

Jason Ball is at the ready at Coal-fired oven to create a wide-array of flatbread pizzas.

 

 

 

Jason Ball warms up for pizza making!

           Both John and Maddie love CE’s burgers and Mac and cheese.  In fact, their burgers (especially the Pimento and Bacon Burger) as well as their Mac’s cheese is the standard by which John compares when we travel and dine out.  I cannot tell you how many times John has lamented that a burger he ordered elsewhere is not near as tasty as what he can eat at Chris’ Eats. Additionally, he is absolutely crazy about their fish tacos and sautéed shaved Brussels sprouts.  

 

 

 

Fish tacos and sautéed shaved Brussel’s sprouts as well as Pimento and Bacon Cheeseburger served with a side of good ol’ Mac n Cheese are two of John’s favorite dishes a CE’s.

          Then again, John also loves their Black Bean and Corn Cakes as well as their Coal Fired Wings from the appetizer section of their menu.  We both love their Pulled Pork Nachos—although I rarely order them because of the meat and cheeses– but boy, are they ever good!! We have acquaintances that love the Coal Fired Olives, and others who love Pimento Cheese Fries or Sweet Tot Nachos.  Other diners with whom we have spoken, recommend all versions of the Seared Tuna—from appetizer version, to dinner portion, or served on salad. We keep it simple and order truffle fries as our appetizer even though they are technically a side.

 

 

Truffle fries are our favorite side that we often order as an appetizer, but tuna is a popular item with many of Chris’ Eats customers.

 

           Personally speaking, I love their bowls!  My two favorite bowls are the Veggie Stir-Fry and the Roasted Fennel Ragout.  The staff allows me to make tweaks to these dishes to adapt to my dietary needs and preferences.  (Oh my goodness, I am getting hungry just writing about them!) That said, the other bowls, look delicious as well; however, they don’t lend themselves as easily for adaptation for someone who eats gluten-free and mostly vegetarian.

 

 

 

Roasted Fennel Ragout, pictured here with asparagus and Veggie- Stir Fry are two of my favorite dishes at Christopher’s Eats.        

            Another personal favorite on their menu is the “pick three sides” option from which to make a meal.  (I’ve even added a fourth for a small upcharge.) Their vegetables are cooked and seasoned to perfection, including items such as Collard Greens, and their current offering of grilled asparagus!  The potato sides are also amazing—including Roasted Fingerling Sweet potatoes and Red-Skinned Mashed potatoes. Oh, and while these aren’t vegetables, have I mentioned their yummy melt-in-your-mouth fried apples?

           Additionally, I cannot say enough about their salads. I love the variety of salads as well as the fact that I can order most of their salads in two sizes.  Furthermore, for those eating a low-carb diet, CE’s offers several grilled meat options to top salads, including chicken, steak, salmon, shrimp, and tuna. Plus, all of their dressings are freshly made, and oh-so-beyond tasty!

 

 

 

          Look at these beautifully plated salads as well as a delectable looking entree!

         

 While I have not personally eaten these, I have dined at Chris’ Eats enough to see the wide variety of beautifully plated meat-based entrees and savory soups.  Given how gorgeously and generously prepared the entrees are served; I sometimes wish I were more of a meat eater. John has eaten the ten-ounce pork chop—despite the fact he is not, per se, a pork-chop kind of guy.  However, after John talked with a man who ordered the pork chop, and then listened to him describe in great detail how wonderfully it tasted, John had to order it and loved it!!!

 

 

 

           Check out these scrumptious looking main dishes so stunningly presented!

 

Sadly, I cannot eat their desserts as Chris’ Eats usually offers a cheesecake selection of the day.  Let me just say though, they look unbelievably good. I feel pangs in my heart each time I see one go by me while dining there (sigh).

 

 

 

Oh how I wish I could eat these tempting, tasty looking desserts!

 

           Finally, I would be remiss if I did not mention the exceedingly friendly staff at Christopher’s Eats.  They offer personal and thoughtful service, and pay attention to the details. Furthermore, I love that they make an effort to get to know their customers. In fact, nearly every time we visit, Chef Christopher Dixon, his wife (a manager and fellow yogi), Laura Dixon, or one of their other management staff, make a point to come around to greet customers and ensure quality service and food.  And, frankly, bottom line—even with their phenomenal food, if they did not have such outstanding staff and owners, we would not return as often as we do! CE’s staff makes it worth the 20-30 minute drive from Chesapeake, Ohio!

 

 

           

The next time you’re craving the comforts of good food, quality beverages, and a staff that caters to their customers, give Chris’ Eats a try; and tell them, Steph Simply sent you!  

 

P.S.  Thank you Christopher’s Eats for allowing me to use a few of your pictures from Instagram as well as take pictures during the dinner rush!

 

 

Time with family at Christopher’s Eats.           

 

Always Choose Kindness

            “No act of kindness, no matter how small, is ever wasted.”—Aesop

          “Remember there’s no such thing as a small act of kindness.  Every act creates a ripple with no logical end.”—Scott Adams

 

Public confession:  I love to people watch and eavesdrop in public.  I suppose I indulge in this habit for a number of reasons.  Perhaps, it is the story-lover in me in search of an interesting “read.”  Maybe, my default teacher mode is continually surveying whatever surrounding area I happen to land in order to ensure the safety of all.  Then again, it could be a genetic predisposition as my parents and grandparents possessed a knack for taking in the public behaviors of others.  Sometimes, I think I am driven to seek examples of goodness in the world in order to prove wrong the media’s focus on the negative side of humanity. Regardless of the reason or motivation, I am guilty as charged.

 

As seen on Instagram at spiritualist_wthin

 

My husband, John, our daughter, Maddie, and I have often discussed the importance of treating others with kindness, especially in the public arena.  John and I spent years as youth working in a wide variety of minimum wage job settings, but even as teachers, we have had eye-opening experiences both positive and negative when interacting with the public.

 

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For example, while working at McDonald’s as a teen, a customer actually tried to physically pull me through the drive-thru window in a fit of rage because his food wasn’t ready.  Then, I once encountered was a woman at Lazarus (now Macy’s), who repeatedly berated me and accused me of purposely charging her the wrong price for a sales’ item.  (Thank heavens for a nearby manager in both situations.)

Even as a teacher, I have certainly had my fair share of negative/shocking experiences.  Thus, it is important to our family that we try to treat those who provide services for us with as much respect and kindness as possible as illustrated by a couple of recent experiences. I am by no means implying we are perfect, but we believe it is a worthwhile goal.

With Madelyn home from college, I have accompanied her to a few public spaces rife with opportunities to people-watch, specifically, doctor office waiting rooms.  Summer is the perfect time for updating contact/glasses prescription, visiting doctor and dentist for check ups, and, the big one, removing wisdom teeth.  Some of these visits, Maddie can navigate on her own with our family’s insurance card, while other appointments require a parent’s presence for either payment, or in the case of wisdom teeth removal, as a designated driver.

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As seen on Instagram at positiveenergyalways

 

Our eye doctor, Mark Brown, OD, has an office is inside a Wal-Mart, which is always an interesting place to observe people! However, for the sake of this story, I’ll stick to the take-away point: the importance of kindness.  Dr. Brown has a gentle way of interacting with his patients, and his staff reflects a similar sense of calm.  As we were leaving, Maddie and I were conversing with one of the staff members who began sharing with us the challenges of working with the public.  She concluded with a rude interaction she recently experienced with a (now former) patient.   In the end, she stated, “If he had only been nice in the first place, we would have worked something out with him.”

One day later, Maddie and I were once again together in another doctor’s office, Mountain State Oral and Facial Surgery, in order to have her wisdom teeth extracted.  She was naturally apprehensive and nervous, but the staff exuded kindness beyond measure, as did many of the patients in the waiting room.

Since I was in the waiting room for quite an extended period of time, I visited the restroom a couple of times.  On my last visit, I took the last of the toilet paper.  As I exited the bathroom, another lady was heading in there.  I suggested she wait while I asked the front desk staff for more toilet paper.  She seemed astonished that I would tell her, and even thanked me as she momentarily returned to the seat while the staff member graciously took care of the issue.

Later, a surgery staff member made a special trip to find me in the waiting room.  This young lady explained that Maddie wanted me to know that everything was fine, and that she was only now going under anesthesia.  “She knew you had been out here for quite a while, and she didn’t want you to be worried.”

Not only was I incredibly touched by my daughter’s thoughtfulness, but also by the staff member’s follow-through. After all, she could have assured Maddie she would tell me, but not actually taken time do it with good reason, as they were quite busy on that day.

While continuing to wait, another patient began to inquire about Madelyn.

“How has she adjusted to being old enough to fill-out and sign her own paper work?”

Realizing I was with another people-watcher in order for her to know this about Maddie, I respectfully listened to her experiences when she first turned 18 even though I had planned to use the time to study and read.  Ultimately, she ended up sharing information about a medical app called, Care Zone, which I could download on all of our family phones that would store our medical history, medicines, and insurance information.  She explained it would not only help Maddie as she independently navigated medical appointments, but it would also help the entire family keep track of important information medical facilities need for routine visits and emergency situations. I was moved by her helpfulness.

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As seen on Instagram at yoga_digest

 

Finally, I was called back to the holding room where, Kayla, another assistant, detailed all of the information required to adequately and safely care for Maddie as she recovered from this minor, but significant, outpatient surgery.  When Maddie was finally wheeled into me, she was naturally quite silly from the anesthesia, but Kayla remained patient, considerate, and tolerant of Maddie’s antics and repetitious commentary even when I could not keep a straight face.

 

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Maddie, pictured here, not long after her wisdom teeth were extracted when she was still in a really silly phase due to anesthesia.

 

In the meantime, another staff member, who I believe was named Brittany, came out to talk to me.  While I am not able to recall her precise wording, a couple of points stood out.  First of all, she explained that all types of people visit their office, especially young adults, but that Maddie was one of most thoughtful and respectful. Secondly, she appreciated Maddie’s curious mind and ability to engage in meaningful conversation.  There were other points shared that made my parent-heart smile, but I’ll privately treasure those.  The main point is: Brittany didn’t have to leave her workspace to tell me.  Likewise, it would have been understandable, given the situation, for Maddie to not have taken time to courteously interact; and yet, they both did.

Like begets like; kindness begets kindness. Even if you never see the effect, to act kindly is always the right choice. Is it always easy? No.  Are you going to have days where you forget? Probably.  Is it worth practicing as often as possible? Absolutely!  Besides, you never know who is watching, and what lessons you are exemplifying.

 

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As seen on Instagram at heartcenteredrebalancing.