Monday March Madness: Enticing Enchilidas

weeknight meals

If you’ve ever had a case of the Mondays, and really who hasn’t, this recipe is sure to beat ’em. Nothing says fun quite like eating a Mexican inspired feast on a Monday night (or really any night of the week). And since it’s one of my favorite months for sports (March Madness!), why not get a little crazy and go big to watch some of your favorite college basketball teams play their hardest.

weeknight mealsFor a night like tonight, I’m making a dish that will raise the heat in hopes that my alma mater, the Monmouth University Hawks, win their game and make it to the big dance. It’s my Enticing Enchiladas.

weeknight mealsI know what you’re thinking. It’s Monday, I don’t have time to make enchiladas! I’m going to be exhausted. I haven’t gone food shopping. There’s too many activities going on. Why don’t we just order in pizza…

Stop right there!

weeknight mealsThis recipe, just like most of my recipes, pack the flavor, but not the time to make it! You’re family will be singing “Ole!” by the end of the night and you’ll feel like a million bucks because not only is it easy, it’s cheap, cheerful, and good for you too!

weeknight meals

Enticing Enchiladas
Serves 4-6 (Depending on how hungry you are!)

2 large or 3 medium sized sweet potatoes, cut into bite size pieces
1 bell pepper, cut into bite sized pieces
1 chicken breast, roasted and shredded (optional)
1 handful cilantro
1 jar of your favorite salsa (or feel free to make your own and puree it)
1/2 cup black beans (rinsed and drained if from a can)
8 corn or flour tortillas
1/4 pound monterey jack cheese, shredded
1 jalapeno
1 bunch swiss chard, chopped into bite size pieces, stems separate
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon ancho chili powder
salt and pepper to taste
1 lime, zest removed and juice
sour cream (optional)
Cojita Cheese (optional for serving)
Sliced Avocados
Hot Sauce

Turn the oven to 425 degrees F. Toss the sweet potatoes with the olive oil, salt, pepper, and ancho chili powder. Roast for 15-20 minutes until golden. Combine with the chicken (if using), pepper, black beans, chopped cilantro, and lime zest. Taste for salt and pepper.

Take a baking dish and spread an even layer of your favorite salsa on the bottom. On a gas flame or in a dry skillet, heat up the tortillas until pliable, then fill with 1-2 spoonfuls of the sweet potato mixture. Carefully roll up, placing seam side down in the baking dish. Continue until the baking dish is full.

weeknight mealsTop with the rest of the salsa and monterey jack cheese. Pop in the oven at 425 for about 15 minutes until the cheese is melted.

While the enchiladas are cooking, put a skillet over medium high heat. Place a drizzle of olive oil in the pan with the cumin and then add the stems of the swiss chard. Let cook (without stirring so it gets a char on it) for a few minutes, then add the leaves of the swiss chard. Toss with salt and pepper and cook until you see some charring on the leaves (only a few minutes). Take off the heat and squeeze the lime juice over top.

Serve the swiss chard side and enchiladas with avocados, Cojita cheese, some hot sauce, and sour cream for a full fiesta!

Enjoy and GO HAWKS!

weeknight meals

Video: Yoga for Tight Upper Back

yoga for upper back

yoga for upper backSitting at your desk for too long? What about sitting in traffic? Yea, it sucks! And your back doesn’t like it either. Hence the society that we live in where we’re all hunched over and complaining of chronic and upper back pain. I’ve heard your call (including my own back) and wanted to share a quick yoga routine for a tight upper back.

Unfortunately, a tight upper back can lead to a number of issues including headaches, a collapsed chest (and therefore a collapsed heart), and poor posture (which is both a cause and an effect). By relaxing and strengthening the muscles in our upper back, shoulders, and neck we will be able to improve our posture, open the chest, and relieve sore muscles.

You can do it sitting in your chair at work, on the couch, on a mat, wherever and it takes less than 5 minutes! Let me know what you think and what issues you’d like to see focused on in the future. I’ll be sure to get them live for you so that we can all lead a happier life, which includes a happy and healthy body!

Enjoy!

Craving Pasta, but not the Carbs? Try This…

no carb vegetarian pasta

Raise your hand if you’ve bought a spiralizer… (raises hand). After watching a cooking show and being mesmerized on how easy it was to create beautiful little ribbons with just a simple twist, I was hooked. I envisioned a million ways that I would use this tiny little contraption that I bought for just $12. In my eyes, at that point, I had just reached a new level of healthy cuisine.

no carb vegetarian pastaOh how wrong I was. Have you ever bought something, put it in a draw, only to never let it see the light of day? (Raises hand.) My genius little spiralizer got pushed to the back of the drawer. Catching up with my mandolin and extra large bamboo steamer. That is… until I decided to take action and bring it into my cooking rotation. What I made with it isn’t life changing per se, you already known you can spiralize your veggies, but because it’s so simple, delicious, healthy, vegetarian, light on the hips, and appealing to all tastes – especially those looking for a big bowl of pasta – I had to share.

no carb vegetarian pastaThis recipe is packed with vegetables – I mean packed. You’ll feel so great eating it that when you go for that bite of ice cream for dessert, you’ll enjoy every last bite – no regrets! (Just don’t eat the whole pint, unless you’ve had a really crappy day – then go for it!) I also did a little variation on your normal basil pesto. I had some fresh spinach leaves in the fridge that were about to go bad, so I turned my spinach into a pesto. Delicious!

no carb vegetarian pastaI served my pasta with a quinoa stuffed pepper where I added some of the spinach pesto into the quinoa then baked the peppers with mozzarella cheese on top. Just a suggestion!

no carb vegetarian pastaOh and a side note, if you have dogs, save the leftover “knubs” of veggies for them. My one dog got a kick out of it. He played with it for a few minutes and then gobbled it down. Everyone loves their veggies!

vegetarian pasta

Pesto Veggie Pasta

no carb vegetarian pastaFor the Pesto:
1 cup Fresh Organic Spinach
1/2 cup sunflower seeds
1/2 cup grated Parmigiano Reggiano (plus more for garnishing)
Olive Oil
1 teaspoon red pepper flakes
Salt and Pepper

For the Pasta:
4-6 Zucchini and Yellow Squash (Using both creates a really vibrant plate)
3 Carrots
1 tablespoon olive oil

For the pesto, combine everything but the olive oil in a food processor until chunky. Slowly add the olive oil while the food processor runs until you get a nice chunky consistency. Taste for salt and pepper.

no carb vegetarian pastaFor the pasta – time to get your spiralizing arm in gear (it’s a workout!) Spiralize all the zucchini, yellow squash, and carrots. Once you have the ribbons, heat a non stick pan to about medium heat, add the olive oil, and saute the ribbons until slightly tender (about 5 minutes).

While still in the pan, add the pesto by tablespoon until you reach a level where the “noodles” are coated with the pesto. Grate some extra Parmigiano Reggiano over the top, maybe sprinkle a few more red pepper flakes over top and I’m telling you, you’ve got a winner!

Entering the Year of the Fire Monkey

year of the fire monkey

If you watched Superbowl 50 last night, you might have been weirdly intrigued by the “Puppy, monkey, baby” commercial. Honestly, I can’t remember what the commercial was actually selling, but the combination of the three very cute entities rolled up into one was disturbing, fascinating, and hilarious. However, that’s not my point.

year of fire monkeyToday, February 8, 2016 marks the Chinese Lunar New Year, moving from the year of the Sheep, a Yin and Wood year, to the year of the Monkey, which also happens to be a fire year. What does this all mean? Keep reading below and find out what all this “monkey business” is about!

 

Welcoming the Year of Fire

First, let’s get a little hold on what a “fire year” versus a “wood year” actually means. According to Chinese Astrologer and Doctor of Chinese Medicine Narrye Caldwell, a wood year focuses on growing your intuition, breaking through barriers, growing, and becoming enthused by new or old projects. We may have spent the past two years growing our vision, seeking our goals, but have been unable to move forward in an educated way. This is partly due to wood’s lack of wisdom and refinement, leading us to become unstable or reckless.

year of the fire monkey“Fire qi is the full expression of Wood’s vision. Fire brings forth the rose, lays the paint on the canvas, and gives voice to the song that’s been forming in the depths of your heart,” said Caldwell.

Feng Shui expert Karen Abler Carrasco also explains how wood is introspective, focusing on a vision that luckily for us, will now be put ablaze by the fire year!

Combined with the flaming intensity of fire and the foundation we set for our intention during the wood years, we will be able to manifest our dreams into reality. During this year, understand that fire, just like that in nature, is difficult to control, but when are able to allow the fire to burn bright while also keeping the flames from burning the edges, it will continue to burn brighter and brighter as the heat intensified.

year of fire monkey

The Explosive Energy of the Fire Monkey

year of fire monkeyNow what about the monkey? Known as being one of the most intelligent signs of the Chinese Zodiac, the monkey is clever, resourceful, and adventurous, but can also be selfish, unpredictable, and erratic. My favorite characteristic of the monkey is it’s magical qualities. It has a way of turning chaos into magic and transformation, testing your ability to stay calm during times of upheaval while you grab a hold of the possibilities that arise.

“But remember—on the other side of chaos is magic and transformation. Be brave and keep your sense of humor; never forget that there’s spiritual gold at the end of the tale,” said Shelly Wu.

During the year, make sure you engage your senses with creative energy both externally and internally. Nourish your body and mind with activities that both inspire you such as writing, drawing, dancing, singing, playing, and ground you such as practicing yoga, meditation, and gardening. It’s also important to balance your food, lowering the inflammation inducing ingredients because our fire energy is already strong. (Check out this recipe A Summer Grain Salad).

My Intentions For This Year

year of the fire monkeyNow that we understand a bit about what’s coming, it’s time to turn inward and see where we would like to go. This is the time to take charge, delve into your dreams and allow them to take shape. For me, I’m going to focus on what makes me happy: sharing my love and passion of yoga, meditation, healthy eating, nourishing the body and soul, and writing. One step in front of the other or as Dory in Finding Nemo said… “Just keep swimming.”

Use your intuition that you’ve nourished throughout 2014 and 2015 and allow them to take shape within the fire. We’ve come this far, we’ve created our vision, and now it’s time to take hold of it and move forward. Remember to use your intuition and knowledge and you step on the path towards illumination. It’s your time to shine and the best way to shine is when you’re being true to yourself while sharing it with others.

As always, “Bee” Well,

Melissa

Recipe: A Summer Grain Salad in the Middle of Winter

quinoa salad recipe

It may be winter, but that doesn’t mean that my taste buds are craving bright, fresh, and bold flavors – basically summer flavors. As much as I love the soups, stews, and pastas of winter, I’m also in love with grain salads that are the perfect meal, side dish, or snack.

quinoa salad recipeMy obsession with citrus continues with this salad that is packed with summer ingredients. Normally, I wouldn’t advocate eating outside of the season – we all know that things tend to taste better when they actually grow relatively around the same time that you’re consuming it – however, sometimes you have to make an exception!

My Summer Grain Salad is the perfect antidote to those winter blues (and pounds!) And be prepared to make extra! The last few times I’ve made this recipe, I just threw it all together in a tupperware container so I could grab a bite (or two) or a bowl in a flash.

This recipe is also super, super, super simple. I mean, you can basically put this together in your sleep!

quinoa salad recipeSummer Grain Salad in the Middle of Winter

2 cups Quinoa, rinsed
1 handful cilantro, chopped
1 pint cherry tomatoes, quartered
1 1/2 cups fresh spinach, roughly chopped
1 cucumber, diced
1 Avocado, diced
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon olive oil
1-2 limes, with zest removed
2 tablespoons jalapeno olive oil (or plain, then just add chopped jalapenos!)
1 tablespoon jalapeno infused white vinegar (or white vinegar or apple cider vinegar)
salt and pepper to taste

In a medium pan, add the 1 tablespoon olive oil, cayenne pepper, cumin, and rinsed quinoa. Toast until fragrant on medium heat. Then add 3 cups water. Bring to a boil, then let simmer for 15 minutes until quinoa is fluffy.

In a large bowl, combine the rest of the ingredients. Add in the quinoa when finished (no need to let cool, it will help wilt the spinach ever so slightly) and then dig in.

Seriously simple… Simply delicious… Enjoy!

Vegetarian Recipe: Quinoa Stew

vegetarian quinoa stew

I’m a sucker for stews, especially when it’s chilly outside and all I want is a big pot of delicious vegetables without going crazy cooking all day long. Hence… the stew. The perfect one-pot-wonder that is the answer to those days when you want something hearty, delicious, good for you, but super easy to make.

vegetarian quinoa stewOne of my favorite dishes to make is a stew that’s packed with sweet potatoes, black beans, tomatoes, and quinoa. I love the combination that they bring together. Similar to southwestern flavors, this stew also packs a punch in heat and tartness that helps cut the thickness of the stew.

If I haven’t sold you on the flavor profile already, let me give you a little urging on the nutrition front:

quinoa stewSweet Potatoes – Packed with Vitamin A and C (gotta love that bright orange color, think beta-carotene in carrots) as well as some great dietary fiber, sweet potatoes good for every part of your body, even your heart thanks to B6 that helps keep your heart walls flexible and healthy.

quinoa stewBlack Beans – You know the song, Beans, beans, they’re good for your heart, the more you eat, the more you fart, the more you fart, the better you feel, so eat your beans at every meal! There’s a reason why that song is so popular. Now, if beans tend to be a little difficult on your digestive system, just make sure they’re cooked properly.

quinoa stewQuinoa– Oh quinoa, the ancient Peruvian grain that has successfully won over millions in their quest to get healthy. This little powerhouse is  one of the only non-animal based foods that considered “complete protein.” What does that mean? It contains all of the essential amino acids, which means it’s packed with protein, fiber, iron, and magnesium (one of my favorite vitamins, especially for those suffering from headaches.)

quinoa stewTomatoes – Ok, even though we know that Gisele and Tom don’t eat them (tomatoes are a part of the nightshade family), these plump, red and juicy bites of summer are also packed with Vitamin C (this soup is a great idea to eat during the flu and cold season) and a host of other antioxidants that combat the formation of free radicals in your body.

Now that I have (hopefully) convinced you to jump on the healthy eating train, let’s get to the good stuff. Make an extra helping of this as the soup only plumps up more as you reheat it later in the week. It’s definitely a dish that both meat lovers and vegetarians will love to eat.

vegetarian quinoa stewQuinoa Stew with Sweet Potatoes – Hacienda Style

1 cup Quinoa, rinsed
1/2 onion, diced
2 tablespoons cumin
1 tablespoon cayenne pepper
1-2 tablespoons chiles in adobo sauce
3 sweet potatoes, scrubbed, and diced into bite size pieces
1 can fire roasted tomatoes
1-2 cups water
1 can black beans, drained and rinsed
1 handful of chopped cilantro
2-3 limes, zest first, then quartered
crumbled tortilla chips to garnish (optional)
Mexican crema to garnish (optional)
2-3 tablespoons olive oil
salt and pepper to taste

In a medium sized pot, put one tablespoon of olive oil, cumin, and cayenne pepper in the pan. Place the rinsed quinoa in the pan and let toast in the spices until fragrant. Then add 2 cups water. Bring to a boil, then reduce to a simmer until cooked – about 15 minutes.

vegetarian quinoa stewMeanwhile, heat a large dutch oven under medium heat. Drizzle in 1 tablespoon olive oil, then add the chopped onions. Saute till translucent. Add the garlic and rest of the cumin and the chiles in adobo sauce. Add salt and pepper. Once fragrant, add the sweet potatoes. Cook for 2-3 minutes until the sweet potatoes are slightly cooked. Then add the can of fire roasted tomatoes. Add enough water to almost cover the potatoes.

Bring to a boil, then let simmer until the potatoes are fork tender. Add the lime zest, quinoa, black beans, and a 1/2 of the cilantro. Cook together for at least 5 minutes to let the flavors combine. Taste and add salt and pepper as needed.

Serve in a bowl garnished with a squeeze (or two) of lime, chopped cilantro, crumbled tortilla chips, and Mexican crema… maybe even some diced jalapenos.

Enjoy!

A Snowy Night Recipe: Healthy Butternut Squash Lasagna Recipe

healthy butternut squash lasagna recipe

Sometimes you just want something that’s warm and comforting, yet healthy and healing. Popular belief may have you believing that this is a paradox. There’s no way you can enjoy comfort food without the unhealthy factor.

But why not? Why does it have to be all or nothing? Can’t we find that balance of creating and enjoying a dish that’s worth every single bite because it’s not only delicious, but our bodies are absorbing countless nutritional benefits?

healthy lasagna recipeI think so. Actually, let me rephrase that into a ABSOLUTELY! If you know me, you know that I’m not one for that dreaded “d-word” (diet… ugh, it even sounds horrible!) I prefer “living a healthy lifestyle.” It’s about enjoying your life in a way that also supports your life. What does that mean?

Well, if you want to enjoy a radiant glow that makeup just can’t provide, you want to feed your insides a daily dose of healthy nutrients. Or if you want to keep your energy up in the afternoon, you need to provide your body with long lasting, healthy carbohydrates that will provide energy long after you’ve eaten.

Get my drift?

With that thinking in mind, I also don’t deprive myself. Instead, I turn my favorite dishes into healthier versions of themselves that often times taste better because my body feels better after eating them.

healthy butternut squash lasagna recipe
A little picture to show you the easiest way to chop that butternut squash!

Ok, enough talk… on to the food. I love lasagna… I love butternut squash… when you put them together it’s poetic. I used less cheese and subbed out ricotta for some low fat Greek yogurt and then loaded up on the veggies. The result is an even creamier sauce that you could imagine that’s layered with spinach. I hope you enjoy it!

healthy butternut squash lasagna
I’m sorry this picture stinks, but we ate it so fast I didn’t remember to take a picture till the last piece!

Healthy Butternut Squash Lasagna Recipe
Serves 4-6 (depending on how hungry you are!)

1 lb Butternut Squash (cubed and peeled)
1 Onion
2-3 tablespoons fresh chopped sage
1 package frozen spinach, thawed and drained
1/2 cup Greek Yogurt
4-6 ounces mozzarella cheese, grated
1 tablespoon hot pepper
1 teaspoon nutmeg
1 package lasagna noodles (I did no cook because I was lazy that evening, but you can do what you’re heart desires)
Freshly Grated Parmigiano Reggiano
Olive Oil
Salt and Pepper

Bake the butternut squash in the oven at 375F until fork tender, about 45-60 minutes.

Meanwhile saute the spinach and finely chopped onion in a pan until the onions are translucent. Grate some fresh nutmeg right into that beautiful mixture. Let cool, then add salt and pepper to taste, a sprinkle of hot pepper, and the mozzarella cheese.

When the butternut squash is cooked, place in a food processor with a drizzle of olive oil (enough to start making a paste). Let cool for a few minutes then add the yogurt, sage, salt, pepper, red pepper, and more olive oil until it becomes a little thinner than a hummus like consistency. Once blended smooth, add about a 1/2 cup vegetable stock (enough to make the consistency like that of a thicker sauce).

In a lasagna pan, place some of the butternut squash sauce on the bottom of the pan, enough to cover it. (Note: If you’re using the no boil lasagna sheets, you may need to loosen your sauce even more because they need the water in the sauce to cook in the oven). Layer on the lasagna sheets. Then layer on the spinach and mozzarella cheese mixture and lasagna sheets. Continue layering until the top layer and cover with the remaining butternut squash mixture. Sprinkle with some mozzarella cheese and cover the pan with foil.

Bake at 375F for 40 minutes, then uncover, bake for another 15 minutes, and let rest outside the oven for another 10 minutes. Sprinkle with freshly grated Parmigiano Reggiano cheese and you’ve got a winner!

Enjoy!

My Visit to Stone Barns

It’s been a dream of mine, well I mean something that I needed to check off the list, ever since I read Dan Barber’s book The Third Plate. I didn’t agree with everything he had to say, but I thought it was a start. I mean, what we’re eating, how we’re eating, and how fast we’re eating it is not sustainable. And if you think it is, take a look at the big picture.

What We Would Love to See, However, it's Not True in Today's Large Farming Culture
What We Would Love to See, However, it’s Not True in Today’s Large Farming Culture

American’s eat, on average, 210.8 pounds of meat including red meat, chicken,and turkey per year, per person. It may be lower than the all time high (ever recorded) of 220.2 pounds in 2004, but seriously, that’s still a lot. Do you know how many animals it takes to make that many pounds? Well according to Slaughterhouse, there’s about 500 pounds of meat per cow and about 40-45% of each slaughtered animal is used for meat. Which means, a single cow can be used to make over 2,000 quarter pounders and a typical American eats about 280 of those per year. (I know you’re most likely not eating quarter pounders, but give me a break on the math).

The point? All these animals that are being used for slaughter are not only living in horrible conditions (I won’t touch on that here, but you can look it up yourself), but they’re also responsible for 18 percent of greenhouse gas emissions, more than the combined exhaust from ALL transportation. Basically, all those lovely farts from those cute animals, are causing major problems for the environment, not just our health. There are some other great facts here if you’re looking for more information.

Ok, so what about organic? What if I’m a vegetarian? Vegan? Isn’t that helping the planet just a little bit more? Isn’t organic farming what nature intended? Yes and no. We all know that our ancestors were hunter and gatherers, searching for berries, wild vegetables, and then hunting the latest game, every single day. It wasn’t until 10,000 – 13,000 years ago that the domestication of animals first began. Yes, a long time ago. Then soon, villages began cultivating grains, figs in the Jordan Valley, and squash in Mexico. Keep going and soon the potato in South American began being harvested along with tobacco. Natural fertilizers were used and farmers really had to work with the environment. Droughts, torrential rain, and more.

Then came The Green Revolution, which increased agriculture production around the world, modernizing techniques and expanding the distribution of synthetic fertilizers and pesticides. The good part? Many lives were saved from starvation as yields increased dramatically. The bad part? It was also the start of rice, corn, and wheat providing 60% of the human food supply and monoculture.

monokulturaSo the question is this – we have a situation where people don’t know what to eat that will help save the world while keeping them healthy. Organic is a great option. Backyard growing even better. Buying in season produce from local farmers – right on. However, not everyone can do that and with issues like the California drought, what do people do when watering their backyard vegetables is in conflict with a ever decreasing water supply? And that’s just in America. The population of the Earth continues to rise and feeding everyone without using excess fuel, emitting large amounts of greenhouse gasses and promoting monoculture – can it work? I don’t know.

Stone BarnsBack to Stone Barns. Barber has made a name for himself as a chef that not only cooks with the seasons, but cooks with ingredients that are in season, locally to his restaurant, while also using techniques that promote using every piece of the land, preserving the land, feeding the land, and leaving it better off then when he stepped on it.

This beautiful and peaceful setting includes pasture raised pigs, geese, sheep, and chickens; a half-acre green house; bee hives; and a hilly vegetable plot. Take a walk by yourself and hop on any one of the tours. If you’ve got (a lot of) cash in your wallet, you can book a reservation at the famous Blue Hill at Stone Barns where Chef Barber creates dinners that are especially tailored the the diner and the season. (One day.)

 

The Greenhouse at Stone Barns
The Greenhouse at Stone Barns

As we enjoyed the tour, our knowledgeable guide continued to share Stone Barns philosophy that the system must always give back. That struck me. We take. We take the carrots from the ground, we take the eggs from the chickens that stomp and poop on the ground, and we take the water from the rivers, lakes, and streams. But, what do we actually give back?

I think that’s the answer to our problems in more ways than one.

What do we give back?

When we chop a tree down, do we plant another one in its place? When we dig up the soil to plant and harvest vegetables to nourish ourselves and our families, do we in turn take the time to put nourishment back into the soil? If we just took the time to give back, maybe we’d have a bigger appreciation for what we’re taking and we would only take what we needed to stay healthy and vibrant.

So when you’re confused about what to eat for dinner, what to feed your family, how those who are not as fortunate as you are are surviving, and how the planet will support the increasing population of people – figure out how you can give back to Mother Earth. It may not be The Third Plate, but it’s a philosophy that’s all encompassing.

Enjoying Nature and Giving Back
Enjoying Nature and Giving Back

Finding Mother Nature Inside of Us

This past Saturday morning, I laid in bed and listened to one of my favorite Podcasts from Margaret Roach from A Way to Garden talk about acorns. Yes, acorns. I had been especially interested in this story because the backyard (and front yard) of our new house was completely covered in them. Way more than what we thought was there just a year ago when we moved in.

mother natureWe were wondering if we had missed something – maybe the seller hid all the acorns before we moved in? How could we have missed that! But, we didn’t. Turns out, this year has been a mast year for maples, which means that they’ve produced an abundance of acorns. It’s Mother Nature at her best, as we humans just try and figure out why.

Well, Dr. Rick Ostfeld gave us the inside scoop on what makes these not so little seeds an intrinsic part of our ecosystem. No, they’re not just headaches (literally when they fall on your head), acorns are the telltale signs for for an increase or decrease in rodents such as mice, squirrels and chipmunks (even though I can’t bring myself to call chipmunks rodents), song birds, ticks, Gypsy Moths, and lyme disease! Who knew?

I’m not going to go over the details here, I would recommend tuning in yourself to the podcast, but what I found most intriguing was that as humans, we feel like we know so much, that we understand everything, and that this Earth that we’re living on is something to live on, not with.

mother natureWhat struck me was the way Mother Nature balances herself and how us humans, as smart as we are, can’t seem to figure out all the pieces to the puzzle until years later and then even years later, we find even more connections. What was even more fascinating to me was that not only are we more likely in the dark when it comes to Mother Nature’s agenda, but that it all works without us even intervening.

This thought reminded me to trust nature and my own instincts. Nature is constantly changing, evolving, nourishing, all while remaining true to itself. Our natural instincts are reminiscent of Mother Nature. When we stay true to ourselves and allow ourselves to let go, trust, change, evolve, and nourish ourselves and others, it’s at those moments when we feel at peace. Just like the great maple in your backyard changing colors, allowing the leaves and acorns to fall to grow and support new life.

It’s ok to let go. It’s ok to evolve. Listen to Mother Nature’s calling deep inside you to help you find your way.

Until next time, Bee Well, 

Melissa xoxo

About Last Night: My First Workshop on Our Relationship With Food

Last night I spent the night with four amazing women. We sat on our yoga mats talking about our relationship with food, how the power of grounding and mindfulness can help us become aware of our complicated feelings surrounding food – something that nourishes and binds us to the physical world.

whole life workshopLast night was the first workshop that I co-hosted with my good friend Holly. We met at yoga teacher training this past year and felt an immediate connection. Turns out, she also felt a calling to help others deal with their relationship to food. She’s an inspiring woman who currently helps others as a social worker and through her work with addiction and recovery. She’s an inspiration to us all and I’m beyond grateful that I can call her my friend and partner.

whole life workshopLast night we started something special. With just a small group of women we opened up to each other as we began a conversation about food. How do we feel about the food we eat everyday? Do we feel nourished by it? Is it just a necessity? Or is it just another action throughout the day that is on our mental “to do” list.

Last night we delved into our spiritual and physical self. How without one, we can’t have the other. We tend to separate them throughout our lives and it’s only when we connect them that we find our true self.

whole life workshopLast night we learned the true meaning of ahimsa, the first yama of nonviolence. Nonviolence to each other and to ourselves. Why do we always put ourselves on the back burner? Why do we not take care of our body? Is it because we’re disconnected to our physical needs of nourishment and support? Or is it because we don’t know how the relationship will work? Maybe it’s just like any other relationship – we’re afraid to get our hearts broken so we shut down.

Last night we learned how to take the first step towards recovery. How we all have our trigger foods and trigger situations. How after speaking about it with others and finding that others have similar issues makes us stronger to take that first step. To look at our situation with love, light, and understanding. How we can take the steps of relabeling, reattributing, refocusing, revaluing, and recreating to give attention to our relationship and ground down with intention.

whole life workshopLast night I learned that we are all connected. Our physical bodies allow us to feel Mother Earth, watch a beautiful sunrise, feel the wind on our face, taste the sweetness of a clementine, play with the dirt in our garden, and embrace each other. Our spiritual selves allow us to sense the higher connection with the world, with each other, and with our true self. It’s when we connect our spiritual and physical body that we can find true connections to each other and to the world that we live in. Our relationship with food is so much more than what’s for dinner. It’s what kind of life you’re living and really, you deserve a whole one.

After such a beautiful evening of stepping out on the path to find our true selves through our relationship with food, Holly and I will be hosting additional workshops that will continue to break this complicated relationship down. Allowing us to be the true version of ourself that lies within the heart of us all.

Check out our Facebook page Living the Whole Truth to stay updated!

And thank you to the Joyful Living Center in Eatontown for inviting us into their beautiful space.

Finally, thank you to the women and men who support us. We couldn’t do it without you.

As always, “bee” well,

Melissa