Greetings!
 Our bodies are continuously changing. My body is so far from what it was even just 5 years ago. As our bodies change, our diets change. Back in high school I realized I was lactose intolerant. For years I thought taking a Lactaid pill with whatever dairy I was consuming was actually helping me to digest something that my body clearly couldn't tolerate. They weren't helping, so I finally gave up all dairy a good 5 years ago and have considered it a blessing (well, that was after surviving severe "cheese-withdrawls" - haha!). About two years ago while on an Ayurvedic cleanse, I added ghee (clarified butter) to my diet. It was so soothing to my belly. Then I experimented with grass-fed organic butter, that worked too. In India I enjoyed raw dairy products that were straight up divine. Just recently I bravely tried sheep's milk yogurt with great results! I tried goat's milk kefir and yogurt with, again, great results. I've even enjoyed some goat cheese with little side effects. I'm thrilled to have these new foods in my diet.
It's important to experiment with your body and see what foods work for it. The body changes. What worked for you years ago may not work for you now. What works for you now may not work for you years from now. What works for you in the summer may not work for you in the winter...you get what I'm saying. My favorite breakfast recently has been the image on the right: plain sheep's milk yogurt with a teaspoon of Trader Joe's pumpkin butter and a sprinkle of cinnamon. HEAVEN!
Lauren Forney, HHC, RYT * Holistic Health Coach * Registered Yoga Teacher Please visit my website at Center Your Health & follow me on  or Instagram |
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Simplest Butternut Squash Soup That smell of slicing into a butternut squash this time of year makes my taste buds smile. I've been throwing this soup together at least once a week this fall. So simple, so good. Click image to left below for recipe. Soup into pasta sauce: I had some leftover soup the other day but wasn't in the mood for more soup. I steamed about a half-head of cauliflower, poured the soup into a blender and added the steamed cauliflower. I threw some brown rice noodles on the stove and when they were done I mixed the creamy butternut squash sauce over them with some pumpkin and sunflower seeds with hot red pepper, sea salt and pepper to taste. Yummy!
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Are you on Instagram? Challenge coming soon.
In the next couple of weeks, my friend Steph and I are going to do a: 5-day "Full-Hearted Life" Instagram ChallengeIt's going to be inspiring and fun, so don't miss out! Follow us on Instagram @stephaniemartel and @centeryourhealth for more information. |
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