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Helping people make positive changes in their life for better health has always been a passion of mine. When I discovered that helping myself first was the most important step to helping others, I jumped in with both feet. My own health journey began over 10 years ago when I was diagnosed with Lupus, Rheumatoid Arthritis, and Fibromyalgia. How was I going to live with these auto-immune diseases? As I began my research , I discovered how important my lifestyle, exercise, attitude and nutrition choices were for my optimal health. As a former special education teacher, I witnessed first hand how simple nutritional changes made noticable differences in how a child was able to perform in school. My continued exploration led to my discovery that what we eat, how it's grown, and how it's prepared, has a profound impact on how we feel, how we perform, and our overall health. With all of the basics in place, I began to search for the best way to incorporate all the health information into my life. Finding a practical way to a sustainable healthy lifestyle for my family and myself was paramount. This led to a my certification in health and wellness coaching and eventually to becoming a Nutritional Therapist. Incorporating lifestyle, exercise, attitude and nutrition into my daily life has led me to a pain free, symptom free, prescription free life. Now that passion has led me to become a health coach for others. I’m passionate about sharing these lifestyle changes with you and your family. As a Health Coach, my philosophy is to meet families and individuals where they are and educate them about the simple, effective ways they can live healthier, happier lives. There are no special products or miracle salves or pills. It's all about educating people about the simple changes they can make to create healthier brains and bodies. Join me in a journey that will lead you to life-changing information for you and your family. Contact me for more information about my Health Coaching. I provide free evaluations of your diet and exercise program and how you can help yourself become that healthy person you are striving to become.
Get To Know Your Squash
Unique individual shapes and wonderful fall colors make winter squash eye appealing but they are also a flavorful addition to so many dishes.
Winter squash can be substituted in recipes calling for pumpkin or sweet potato. You can easily use any of these squash in soups, stews, pilafs or pies — satisfying dishes that make winter warm.
What’s your favorite way to eat squash? If you haven’t tried squash yet, which one do you think you’ll give a try? Some people just like to use them with fall decor. What are your ideas?
Acorn — Try its sweet, nutty, peppery flavor oven-roasted with butter, brown sugar, maple syrup, fresh herbs or filled with a sausage (organic of course!) stuffing.
Butternut — This gently sweet squash is a perfect to puree in soups, roasted with various spices as a side dish, or roasted and added to salads for a flavor boost.
Delicata — This squash tastes like a combination of corn, butternut squash and sweet potato. You can combine the delicata with other squash for a tasty dish.
Hubbard — This grainier, less sweet squash is tasty boiled, baked or mashed with butter and seasonings, or pureed into soups.
Kabocha — The sweet flavor of this squash tastes delicious with soy sauce, ginger and other seasonings from Asia as with this recipe.
Spaghetti — When cooked, this squash, with a mild, nutlike flavor, separates into strands similar to its namesake noodles, creating a high-fiber, low-carbohydrate alternative to pasta. Try it by just adding butter, olive oil or pasta sauce and you have an easy side dish or main course.
Sugar Pie Pumpkin — Much smaller in size than your typical carving pumpkin, this squash is sweeter and perfect for pies and other sweet treats. I grew some in my garden this year and can’t wait to cook them into some pies and muffins.
Turban — No, you don’t want to wear this interestingly shaped squash. It has orange-yellow flesh and tastes slightly like hazelnuts when baked or steamed. Its hollowed-out rind can double as a soup tureen. Or, keep it whole for an easy harvesttime centerpiece.