Spaghetti Squash with Chicken & Veggies

Last night I had the time and energy to actually cook diner (which is rare). I took the spaghetti squash I had and decided to get creative (for me at least). Here is what I did: Cook the spaghetti squash: Preheat oven to 425 degrees If you are like me, the thought of even cooking a spaghetti squash is too much, but it actually is very easy (really, it is). To prepare the squash, cut lengthwise, and scoop out the seeds. I brush mine lightly with olive oil, lightly salt and pepper it, then add fresh garlic cloves to each half (as many as you like- I did 2 on each side). Put the squash open side down onto a pan. Bake in the oven for 25-30 minutes depending on the size of the squash. When it is

The Power of Choice

Yesterday, I lost my momma. Just typing those words is a difficult task and saying them out loud is nearly impossible. My mom was a spectacular person. If you had the pleasure of knowing her, you know just how special she was. My mom and I were inseparable. I actually get made fun of to this day from family because I only let my mom hold me as a child (from birth to maybe 5 or 10 but who’s counting). She did everything she could to make me happy. If you were my friend, you were my mom’s friend, and she probably treated you like one of her own. She most likely fed you (sometimes more than your belly could handle), and when we were old enough, she learned how to make one strong margarita to sh

Quick & Healthy Breakfast

I have been experimenting with oatmeal lately and I think I found the magic recipe . The best part? I can make it in less than 5 minutes. Here is what I use: • 1/2 cup oats ( I included the brand I buy- look for a brand where the ingredient list says whole grain oats. That’s it. There should not be anything else listed). • 1/2 cup almond milk ( you could also use soy milk or coconut milk depending on your body’s preference). Below is one of the brands I use. • 1 tablespoon of chia seeds • Lightly sweeten with pure honey • Combine oats with almond milk, chia seeds and honey and cook oats as directed on package. Top with: • 1 tablespoon slivered almonds • Few blueberries Enjoy!

My "Why"

I wanted to share with you what ignited this fire in me to start this journey. A couple years ago my mom was diagnosed with Stage IV Melanoma. Watching her decline physically and losing her was my biggest wake up call. The most frustrating part with chronic diseases is first and foremost, they are (for the most part) preventable but by the time we realize what we have done to ourselves, it is too late. Secondly, our health care system is not equipped to treat chronic disease. The system we have in place is more of a "reactive management" of the condition that is treated by prescribing a million medications in hopes of quietening the symptoms, rather than getting to the root of the problem.

Who says cooking has to be difficult?

This is one of my favorite things to make because it is so EASY! Cook 1-2 cups quinoa (could use brown rice or millet instead) according to package instructions (you will have extra) Chop and rinse 1/2 head of broccoli 2-3 carrots 1/2 purple onion 1 cup chickpeas 1/2 cup corn 1/4 cup hemp seeds 1 tablespoon of olive oil garlic to taste salt and pepper to taste Add meat if you desire Cook the quinoa first. If you’re using raw veggies, finely chop them and toss them with the quinoa while it is still hot. This cooks them a bit, but you will not lose the nutrients. Then add the olive oil and seasonings. When I make this with 1 cup of quinoa, it usually makes about 4 servings (so I box it up and

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Doctor of Physical Therapy

Integrative Nutrition Health Coach  |  Fitness Coach

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