My Quest For Epic Health: My Health Journey.

Two years ago I diagnosed myself with Celiac Disease after spending 3 years and $3000 on doctors office co-pays. That continues to be the best decision I have ever made( besides marrying my husband) and I am never looking back. Despite my doctors constant reassuring comments that "I was fine" and that "all of my labs checked out", I knew and my body knew, that I wasn't "fine". I was 27 years old at the time, spending days unable to get off the couch laid out in indescribable back and stomach pain. I was calling into work "sick indefinitely".How had this become my life?! Four years earlier, I was a vibrant adrenaline junkie: surfing, swimming, hiking, kayaking and spending 2 to 3 hours at the gym working out every night. Now here I was four years later, hardly able to get off the couch or stay awake for more then 6 hours each day. How did I get to this point? "No doc. sorry, but I am NOT ALL RIGHT." I remember distinctly a moment the day before I cut gluten and sugar out of my life, sitting in a doctor's gown on the cold table and the doctor asked me on a scale of 1- 10 what would I rate the quality of my life? My answer still haunts me to this day... in that moment, all things considered .....I replied," a 3." He sent me to the pharmacy with a slip for anti-depressants which I put in my glove box of my car and drove away and have yet to return to this day.

I cut gluten and sugar out of my life the very next day. I had trusted and had relied on my doctor to guide me to restore my health and vitality. I invested three years of my life having every scan, scope, lab and test imaginable and at the end of the day I had nothing more to show for my efforts then a medicine cabinet full of pain killers and a presciption for anti-dperessants in my glove box. I had a good friend who at the time was attending classes at the Nutritional Therapy Association that suggested to me to eliminate both sugar and gluten out of my diet for 30 days to see if that would help. I followed through with her advice and got INSTANT relief for my pain, mental clarity and lethargy. She became my guide helping me navigate holistic healthcare putting me on a strict healing diet, liver detox and adrenal restoration regiment. It was all fascinating and NOT EASY. ( To this day I think going on a liver detox may be one of the most challenging thing I have EVER done in my entire life and I am pretty fearless.;) Most noticeable for me right away was the mental clarity-- I could THINK! Next came the impressive weight loss, I lost 18 pounds in 2 months, without exercising! Boo-ya! This was followed by restored energy and pain free days turned into months which have now turned into two years!

I began to think of food as medicine. Each day I would think about what NUTRIENTS I could fuel my body with to help HEAL. Nothing was off limits, every ounce of bone broth, kombucha, keifers, kavass, vegetable, fruit and meats made me feel STRONG and ALIVE! I cut out sugar and for the first time was able to be in tune with my body and LISTEN to what it was telling me. Before I would eat what I thought my brain wanted which usually justified my need for ice cream or chocolate.;) When I cut out sugar my body distinctly craved red meat and greens- all greens: sauteed spinach, brussels sprouts, broccoli. Real food that was full of life and nutrients became my medicine, every bite provided my body with energy, healing my body and restoring my health.

In the past couple years I have been "glutened" a number of times, each notable and each debilitating me for 3 days+ reuniting me with my former self and my couch. Those days are fewer and farther in between as I continue down this journey to reach epic health. This past year I completed the Nutritional Therapy training course at the Nutritional Therapy Association and my goal is to pay the blessing of my restored health forward. My story is rather extreme but I know I am not alone. I had a friend that suggested for me to eliminate an allergen and to heal my body with food I regained my life and my health. I know that there are many people out there that are being failed my western medicine, that have a similar story not so unlike mine of tests and co pays, unanswered questions and mounting frustrations. Its hard to advocate for your health when you don't feel well . I have been there. But I didn't accept " you're fine" as an answer. This is my story, my passion and my new path in life to be your advocate and guide to health and wellness so that is someone where to ask you to rate the quality of your life between 1-10 you could honestly say your life is an 11!

Cheers to epic health!

To Brine or Not to Brine? That is the Question.

Yesterday, while I was at the Whole Foods Market checkout I and saw a display of Turkey Brine Mix for $9.00!!?? I was shocked!! People actually PAY for a Turkey Brine MIX???!!! Brine mixes are SO INCREDIBLY EASY to make, please don't spend your hard earned money buying one.

What is a Brine?

A brine is a marinade comprised mostly of sugar, salt and water that you marinate your raw turkey in to seal in the flavors and to keep it from drying out while being cooked. Brined turkey's taste better and are more moist then non brined turkeys.

Here is how to make a brined tukey:

1 gallon of ice water

1 cup of salt

1/2 cup of brown sugar

1 cup of orange juice( or 4 cut oranges)

1/2 cup of lemon or apple juice

10-15 whole peppercorns

4 bay leaves

2 sprigs of rosemary

4 sage leaves

1. Add all ingredients into a stock pot.

2. Add raw and thawed turkey.

3. Refrigerate overnight, or up to 3 days.

4. Remove turkey from brine and pat dry.

5. Roast turkey to perfection.

Cranberry Sauce: Life Beyond The Can

Most of my childhood and into my early adult years I thought THIS was cranberry sauce. This cylinder shaped gelatinous goo that came right out of a can into a cut crystal serving bowl only at Thanksgiving dinner. The sad part is that I grew up in the Southern Oregon coast where I was surrounded by cranberry bogs! How had I never had actual homemade cranberry sauce? I guess in hindsight that if I were to really think about it , compared to all of the other Thanksgiving day contenders of: roast turkey, stuffing, gravy, and pie that cranberry sauce pales in comparison.It was about 5 years ago that I actually thought about this how overlooked cranberry sauce was. I LOVE the tart flavor of cranberry sauce and one of my absolute favorite sandwiches in the world was a left over Thanksgiving day turkey, cranberry and cream cheese sandwich. What could make this sandwich that much more dreamy- if the cranberry sauce was amazing and not just a " moist maker". Here is my recipe for show stopping cranberry sauce that holds its own in the Thanksgiving line up.

12 oz of fresh whole cranberries.

1 cup of water

1/2 cup of orange juice

1/2 cup of sugar or (3 T Agave or Stevia)

1 Orange -Zested

1 sprig of fresh mint leaves.

1/2 t. cinnamon- or 1 cinnamon stick

1/4 t. fresh grated nutmeg

* Options add ins: 1 apple diced, dried cherries and currants.

Directions: Add all ingredients in a saucepan and cook on medium heat for 15 minutes until cranberries *pop*. Serve immediately or chill if preferred.

SlimFast, Powerbars and Protein Shakes

In the late 90's I took part in the 'SlimFast Craze'. My personal favorite was to add a banana, some ice, and cinnamon to the vanilla shake for what I thought was a healthy breakfast. I was charged up and ready to take on my day until 2 hours later when the sugar/chemical high wore off and I was left STARVING. No worries, I was prepared, I had a Diet Coke to come to my rescue. Wheee!! Hooray for more chemicals! And off I went until I could have another SlimFast shake for lunch.....followed of course, by a sensible dinner.;-)

Oh man, looking back on those days I get chills. My poor body! I had NO idea what I was doing to it. I honestly thought I was being healthy.

Let's lay it out on the table and look at the ingredients in a SlimFast Shake:

Fat Free Milk, Calcium Caseinate, Milk Protein Concentrate,

Maltodextrin( SORRY, NOT GLUTEN FREE), Cocoa processed with alkali, Canola Oil, Gum Arabic, Cellulose Gel,Sugar, Mono and Diglyceride Fructose,Potassium Phosphate, Soybean Lecethin, Cellulose Gum,Carageenan, Artifical Flavors, Isolated Soy Protein, Sucralose and acesulfame, Potassium (non nutrative sweetners), dextrose, * VITAMINS AND MINERALS, Maganesium Phosphate,Calcium Phosphate,Sodium Ascorbate,Vitamin E Acetate, Zinc Glucanate,Ferric Orthosphate,Niacinamide,Calcium Panthonate,Magnesium Sulfate,Pyridoxide Hydrochlorine, Riboflavin,Thiamin Monoitrate, Folic Acid,Chromium Chloride, Biotin, Sodium Molybdate,Potassium Iodine,PhylloQuinone,Sodium Selenite,Cyancobalamin. Sweetened with Nutrative and Non Nutrative Sweeteners. C0ntains MILK AND SOY.

* Sugars in Bold

* 52 INGREDIENTS!!!

Hello, SUGAR AND CHEMICALS! Lets say that you wanted to make a similar healthy shake at home how many of you have Pyridoxide Hydrochlorine hanging out in your pantry? Thiamin Monoitrate? Isolated Soy Protein? Yeah, that's what I thought, nobody.

Seriously though, how is this a HEALTH FOOD? There is NOTHING HEALTHY about SlimFast. Even the listed vitamins and minerals are NOT your 'One-A-Day Multivitamin'. These are processed chemicals that are being labeled as vitamins. They are not regulated, they are not naturally derived, they are often times NOT even healthy. SlimFast is NOT a health food.

On a sidenote: Healthy or not, I will aknowledge that whoever came up with the concept for SlimFast is pretty brilliant. Who would have ever thought of marketing a chocolate milkshake as a diet food?! The concept was simple:get people drinking milkshakes twice a day, throw in some 'vitamins' for good measure and thus the $limfast empire was built. No one felt deprived, they got to satiate their sweet tooth and drink dessert all day long while claiming to be on a diet. BRILLIANT!

You may scoff at SlimFast thinking "that was so 1990's" and that you would NEVER fall for that today. Oh yeah? You think so, huh?

How many of you eat Balance Bars, Powerbars, Cliff Bars, Luna Bars, South Beach Diet Bars and protein shakes? Are they in your backpack before your workouts? Do you keep them in your purse for a little energy boost midday? Do you grab them on the go if you skip breakfast or lunch? Let me ask you this: What is the difference between a SlimFast and your Balance Bar? Or better yet a Cliff Bar and a Snickers?

The only difference is MARKETING.

It's time to wake up America.

This is NOT health food.

This is NOT diet food.

This is not a HEALTHY snack or a Meal REPLACEMENT.

This is Nasty Processed Chemical FOOD-LIKE SUBSTANCES.

Don't be a fooled, EAT REAL FOOD!!!!

My Epic Vegetarian Enchilada Recipe

One of my favorite things in the whole world are THESE ENCHILADAS! I have perfected this recipe over the past 2 years. This is truly an EPIC MEAL. Are you ready for this?;)

You will need the following:

2 cans available at Whole Foods Market- the MEDIUM is the BEST flavor.

OR

*My Enchilada Sauce Recipe at the bottom of this page.;)

Or any kind of beans-- these just happen to be my favorite for THIS recipe.

Ingredients:

1 Large yellow onion finely chopped

4 cloves of garlic diced

1 Serrano pepper diced * optional for added heat

1 Red Bell Pepper diced

1 Poblano Pepper diced

4 Zucchinis or Yellow Squash Diced

1 basket of button mushrooms sliced or 1 portobello mushroom

1 large can of black olives sliced

2 cups of spinach- cleaned

2 cups of corn fresh or frozen

1 can of S&W Piquito Beans

2 cups of grated pepper jack cheese

1 bunch of cilantro- chopped

1 T. Red Chili Flakes

1 T. of New Mexican Chili Powder

1 T. cumin

1/2 t. Cinnamon* Optional

1 T. sea salt

1 t. cracked black pepper

1. Preheat your oven to 350 degrees

2. In a large sautee pan over medium heat cook: onions, garlic and pepper.

3. Add mushrooms, zucchinis and corn. (Let cook for 6 minutes)

4. Add olives, beans and spinach and seasonings including cilantro (save 1/4 for topping)

5. Remove from heat.

6. In casserole dish build your enchilada's :

* place tortilla in your hand- add a a nice sized pinch of jack cheese in the middle of the tortilla in a line. Add 1/8-1/4 cup of vegetable mixture and place in pan with the tortilla edges DOWN and touching each other.

Continue this step until you have used all of your tortillas.

* Pour enchilada sauce: either my recipe( see bottom) or 2 cans of Hatch Enchilada Sauce in covering all enchiladas evenly.

Spread any remaining vegetable filling evenly over the enchiladas.

Cover with remaining jack cheese and cilantro and place in oven for 20 minutes until warm.

ENJOY! This is fantastic with Toasted pumpkin seeds as a garnish!:)

My Enchilada Sauce Recipe:

3 dried ancho chilies

3 dried guajillo chillies

* Rehydrate in a sauce pan with 2 cups of water covering chilies over low heat for 15- 20 minutes*

Blend in a food processor and strain through mesh strainer to remove seeds and skins.

In a saucepan add:

1 T. Olive Oil

3 cloves of garlic minced

* Let cook over medium heat for 2 minutes until slightly golden*

Add:

1 can of tomato paste

1 1/2 cup water

1/4 t. cumin

1 1/2 t. sea salt

1/2 t. black pepper

1/2 t. New Mexican Chili Powder

1 t. dried oregano

1/2 t. sugar

* add reserved pepper liquid and let simmer for 10 minutes on low heat.

Enjoy!!!

Soup Showcase: Borsht a la Lynne

Here is our first submission for our community Soup Showcase! Thanks Lynne for sharing, this looks incredible!

As the story goes---when my Ancestors came from the Ukraine to Canada (first settling in Saskatchewan)---they spent their first winter in a mud hut on their land and the neighbouring farmers brought Borscht to them. It’s a good hearty soup, simple yet so satisfying. For ‘winter’ borscht, add navy beans, ‘spring/summer’ borscht contains the leaf tops of the beets.

The Beets:Boil with the skins on until tender, drain and wait until they cool a bit---cut into julienne slices (not sure why but this is the way my Baba did it!)

The Other Stuff:Carrots, cabbage, beans (yellow/green), potato

Start with oil (of your choice) in a large pan. Add some butter and heat to medium/high. Sauteé carrots and cabbage (lots of cabbage as it will ‘disappear’ until they are tender but still firm. During this process, add fresh dill. If you don’t have fresh the dill you can get in a tube (produce section) works well and dried will be “OK” if you have nothing else. Season with pepper. .

You can add some green/yellow fresh beans and some potato. Potato doesn’t freeze well—so omit if you intend to freeze the soup and add potato as you serve. Add your cooked, sliced beets and cover the mix with chicken broth. Simmer. It will become ‘borsch-i-fied’ (everything will turn a nice beet red)! After you have simmered, add some tomato juice so it has a nice ‘zing’ to it.

Allow to sit for a while and adjust the seasoning (pepper, dill, salt if you wish).

Serve in a nice white bowl with a ‘dollop’ of sour cream (avoid zero fat stuff---go for the good stuff)!

Curried Butternut Squash and Apple Soup

1 Butternut Squash- peeled and seeds removed

2 Apples -seeds and core removed

1 cup milk or cream

1/4 cup Apple Cider Vinegar

3 cups of Chicken or Vegetable stock

1 Leek sliced

4 cloves of garlic finely chopped

1/2 yellow onion diced

2 carrots diced

3 stalks of celery diced

1 T. Curry Powder

1/2 t. smoked paprika

1/4 t. nutmeg

1/8 t. cayenne

2 t. salt

1t. pepper to taste

In a stockpot/large soup pot over medium heat combine the following:

1 T of butter or olive oil ( let melt and coat the pan)

1 Leek-sliced

4 cloves of garlic- finely chopped

1/2 yellow onion-diced

2 carrots-diced

3 stalks of celery -diced

Sautee until vegetables are tender.

2 Options for preparing the Butternut Squash:

Option 1.-Cut squash in half lengthwise, scoop out the seeds. Cut squash into 'Lego' sized chunks and place on flat baking pan. Drizzle with olive oil and roast for 15- 20 minutes at 425 degrees.

Option 2- Cut squash in half lengthwise, scoop out the seeds. Cut squash into 'Lego' sized chunks add into a soup pot. Add 3 cups of chicken stock( or vegetable stock) and let boil until squash is soft.

**Add Together: Squash, apples, chicken stock, apple cider vinegar and vegetables together in one pot.

Cover pot and let simmer on medium low for 20-30 minutes.

Puree.

Add 1 cup of milk or cream if desired.

Season with : 1 T curry powder, 1/4 t. nutmeg, 1/8 t. cayenne,1/2 t. smoked paprika, 2 t. salt + 1 t. pepper to taste.

Garnish with: sour cream, creme fraiche, chopped chives, toasted pumpkin seeds,crispy sage, or my FAVORITE: Fresh CRAB MEAT!

Enjoy!!