Real Wellness begins with what we put in our bodies. It’s hard to have a healthy mindset, feel motivated, and feel positive when our bodies are full of toxins, chemicals, processed dairy, and heavy fats. We are holistic humans, and to be fully well, we have to start from the ground up and feed our bodies fuel that energizes our lives.
So many times in life we get wrapped up in work, school, daily activities and stress, and we let the eating go. We start off with some snack foods, perhaps a store bought granola bar, maybe a convenience meals, a muffin and coffee from Starbucks, some packaged foods, and processed dairy. We have just started the domino effect.
We eat some of those foods, thinking no big deal it’s just a little, and I’m busy — it’s ok. Then, we eat a little more. Then we feel bad about it. Then, we are starving because we are micronutrient-malnourished. Our bodies need nutrients, but that manifests as cravings for unhealthy foods. We eat more, and then a little more. We might feel bloated, gassy, or have a headache.
Then we are annoyed with our spouse, we find the kids to be louder
than usual, work seems more stressful and we seem to be more agitated. Then the negative self talk starts. “Why did I do this?” “What is wrong with me” etc… Where did our peace go?
It’s easier to have a positive, peaceful and productive day when we feed ourselves and our families real, whole, plant based, fresh, low fat foods. Making as many clean healthy food choices as we can is priceless in terms of influencing the quality of our lives in a huge way.
Try out a new recipe tonight for everyone in the family. I made this Butternut Squash Pasta Sauce over Zucchini Noodles last night. It’s really quite rich, and you would never know that it is not loaded with fat like alfredo pasta is.
Did you know that one serving of fettucine alfredo from Olive Garden packs a whopping 1220 calories and 75 fat grams? That’s about 2-3 days worth of fat for the average woman — all on one plate!
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Serve this amazing sauce over raw zucchini noodles, and get a huge dose of fresh vegetables, and you have a dairy free, gluten free, nutrient packed dinner! It’s comforting and satisfying, and so easy to make.
3 cups butternut squash, cubed
1/2 large onion, sliced
4 cloves garlic
2 cups veggie broth (or water)
2 tsp sage
11/2 tsp Himalayan salt
1/4 cup Nutritional Yeast (I use JOEL FUHRMAN, M.D.’s version which contains no synthetic folic acid which has been linked to increased breast cancer risk in women)
pepper to taste
(can add some red chili pepper flakes for a spicy version)
Saute butternut squash and onions in 1 cup of the veggie broth until onions become translucent, about 10 minutes. Add remaining broth, garlic and spices. Cook on medium until the squash becomes soft, about 15 minutes. Once cooked, add to blender with nutritional yeast and pepper to taste. Blend until smooth and creamy. Pour over zucchini noodles.
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