You Authentically

You Authentically Health Coaching is a Health Coaching Service whose mission is to inspire nutritious, healthy ways of living through the use of bio-individuality and primary foods so each person may live a life as their most authentic self.

What are Primary Foods?

You Authentically Health Coaching believes the foods we eat on our plates are secondary, our primary foods are exercise, spirituality, relationships, and career. Our primary foods are where are true health lives. Without balance in your primary food, it is impossible to fully experience the health of the food on your plate. As your health coach, this means that we will take a holistic approach to your overall health and wellbeing by acknowledging that your state of health, wealth, and overall happiness comes from a picture bigger. As a client, we will work together to set goals and make changes that allow each of these areas to become more harmonious and fulfilling.

What is Bio Individuality?

Each of us are unique and different: medicine for one person may be poison for another. So when we look at your overall health, we will incorporate this philosophy by honoring what is right for your body at this time. By taking this approach, we will work together to find healthy lifestyle and eating habits that serve you as an individual instead of clumping you into a “one-size-fits-all” diet.

Why Get a Health Coach?

Here is what you can gain by working with a health coach:

  • Yoga & Meditation Techniques
  • Improve confidence
  • Find balance in day to day routine
  • Increase vitality and overall wellbeing
  • Ability to identify what to eat & when
  • Learn healthy lifestyle habits
  • Decrease Stress
  • Custom meals designed specifically for you & your family
  • Learn how to listen to your body
  • Weight Loss
  • Health Benefits & Improvements
  • Improve Relationships
  • Become the person you want to be
  • No more need to diet
  • Gain support and accountability
  • Learn how to cook
  • Get rid of cravings
  • Renewed excitement & joy for life

Program Details

  • One on one Bi-weekly meetings with your health coach
  • Program duration: 6-month commitment
  • Specifically engineered monthly events
    • Fridge clean out, brand evaluation, grocery shopping partner, recipes, cooking lessons, etc.
  • Access to support and knowledge through readings, articles, recipes, and more
  • Private yoga classes, alternating weekly

*Note: Program varies depending on you package.

 

To learn more about You Authentically Health Coaching or schedule your free 50 minute Health Consultation click here: http://www.youauthentically.com/

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Better Berry Cobbler: A Bit of Sweetness (Suhka)

raspberriesberry washberry bowlcobbler

Yoga Sutra II.8 discusses the notion of suhka (sweetness) and dvesa (unpleasent experience). In Nischala Joy Devi’s book The Secret Power of Yoga, she speaks of the benefits of sweets and sweetness in our lives. Sprinkling sweetness through out our life reminds us of sweetness and can render sweetness within us.

This is my go to mega sweet treat. It’s gluten free, dairy free, vegetarian and uses minimal (coconut) sugar.

This is a great alternative to cakes, pies, or other pastries. Give it a try ❤

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Ingredients

12 oz Blueberries

12 oz Raspberries

16 oz Strawberries

1/4 Cup Raspberry Jam

1 tbsp Chia Seeds

1 Cup Gluten Free Flour

2 tbsp Baking Powder

1 tbsp Baking Soda

1/2 tsp Himalayan Sea Salt

3 tbsp Vegan Butter

1/3 Cup Coconut Sugar

1/3 Cup Almond Milk or Coconut Milk

Time: 1 hour

Serves: 6-9

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Preheat oven to 350 degrees. Rinse berries in a large colander. Cut the tops off of the strawberries and chop them into smaller slices. Take a large bowl and place all the berries together. Add jam and chia seeds. Take a 8×8 or 9×9 pan, butter with vegan butter and place berry mix in the baking pan. In a medium bowl, mix together flour, baking powder, baking soda, coconut sugar and salt. In a small bowl, take room temperature vegan butter and milk alternative and mix together until smooth. Add butter/milk mixture to flour mixture and mix well. Once the biscuit batter is ready, gently pour on top of the berry mixture in the baking pan. Place in the oven for 40 minutes or until the crust is golden brown. Let cool and then serve.

Pose of the Week: Peaceful Warrior

Peaceful Warrior.jpg

Peaceful Warrior

SHANTI VIRABHADRASANA

“There is no path to happiness. Happiness is the path. There is no path to love. Love is the path. There is no path to peace. Peace is the path.”

~Dan Millman

After the incredible amount of violence this week, it only seems fitting that the pose of the week would be peaceful warrior. I love that traditional yoga often centers around the warrior postures. It reminds us, we do not need vengeance to be strong. We do not need to inflict pain upon another to be triumphant. It reminds us that we do not count our victories as the number of wars have defeated on the battle field, but rather the amount of wars we have overcome within ourselves.

My heart goes out to those suffering right now at the hand of another. I feel so removed from that reality, I can only say this: The war stops externally, when the war stops internally. Peace is a choice. And it is possible. Do not lose faith. Do not lose your smile to grief. Draw inward and we will be triumphant. ❤

om shanti om shanti om shanti om.

Benefits of the Pose:

  • Strengthens the Legs
  • Stretches abdominal muscles and engages core
  • Stretches and supports the lungs
  • Opens Chest & Shoulder
  • Opens Heart

Asana Break Down:

Come into Warrior II (Virabhadrasana II), check your alignment with the front ankle. Make sure it is in alignment with the arch of the back foot. The back foot should be flat at a 45 degree angle. Bend deeply into the front knee. Make sure your front knee does not go past the front ankle. Draw the thighs together, squaring the hips, as if they were being pressed between two panes of glass. Arms should come out directly from the shoulder blades. Turn the hands towards the sky and bend backwards. Back and highly presses into the back leg. Most of the strength is being drawn from the core; the weight is not on the back knee. Open the chest and the heart lifts and spreads. Front arm comes over head, gaze comes towards the sky or the thumb.

 

Above, I have a chant you can say out loud or silently to yourself, either in this posture or sitting quietly. Om shanti translates into “om” the divine universe and “shanti” translates to peace, as a phrase it means may the divine creator, energy, and wisdom grant eternal peace to all things.

Yes And…

Through Back to 2013 when my roommate helped me put together this beautiful video for my final in my Yes and…Improv class my freshman year at Ithaca College.

It was an amazing experience, the class was centered around the reading of The Artist’s Way by Julia Cameron. Julia recently gave a talk at the Health Coaching program that I am in and it inspired me to share this video with you all.

Hope you enjoy ❤

Persimmons & Quinoa: Breakfast From Heaven

persimmonspersimmon breakfast

Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Guilt Free Blueberry Pancakes

pancakes.JPG

Hello all! This recipe is inspired by Mark Hyman, MD. He is an amazing individual in the world of health today; acknowledging that food is medicine. I’m a big fan and a huge supporter. For great tips on how to heal your gut, your skin, recipes, and so so much more subscribe to his blog drhyman.com

This recipe is a delicious,  gluten free, sugar free, dairy free, candida friendly (minus the blueberries, but so close!) breakfast. And overall is just a great opportunity to try making your pancakes a little differently!

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Ingredients

3/4 Cup Coconut Flour or Gluten Free Flour

3 Eggs

1 Cup Almond Milk

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tbsp Vanilla Extract

1/4 Lemon

Pinch of Salt

1 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Blueberries

1 banana

Coconut oil

Syrup

1 Cup Blueberries

4 tbsp Water

3 tbsp Orange Juice

A pinch of Salt

Topping

Walnuts (optional)

Time: 15-20 minutes

Serves: 2-3

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Take out a large mixing bowl and mix together wet ingredients: eggs, milk, vanilla, & lemon. In a separate bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, blueberries & banana. Add dry ingredients to wet and mix well. Add more almond milk if needed to get a more watery batter/pancake consistency. Once mixed, take out a small pot and place in blueberries and water for syrup. Place on medium/low heat for 8 minutes. Stir frequently. Take out a frying pan and grease it well with coconut oil and turn to medium/high heat. Then begin to pour about 1/4 cup or less of the batter into the pan. Once bubbles appear on the top or the edges turn golden brown, flip. Continue to do this until you have used all your batter. Once the 8 minutes is up on the blueberries add salt and orange juice. Stir well and let simmer on low for two more minutes with the lid on top. Once done, serve with pancakes and top with walnuts. ❤

Pose of the Week: Dolphin

dolphin

Dolphin

MAKARASANA

Benefits of the Pose:

  • Relieves mild depression, headaches & back pains
  • Helps to calm the mind
  • Relieves symptoms of osteoporosis
  • Strengthens shoulders and abdominals
  • Stretches Hamstrings
  • Opens Heart
  • Preparation for forearm balance

Such a beautiful posture, amazing for alignment and strengthening the body to prepare for forearm balance. To get into this posture, begin in table or Adho Mukha Svanasana (Down ward facing dog). Once you have come into alignment in your preparatory posture, come down to your fore arms. Hands can come together into prayer, lay flat on the floor, or gently be clasping one another. If hamstrings are tight, you may take a bend in the knees. Otherwise, root though your ankles, allowing them to press into the floor. Allow the collar bones to lift and spread as shoulder blades draw near one another, chest beams towards the knees. Head hangs heavy. ❤

Please feel free to leave any questions, comments, or recommendations bellow.

A Change In Perspective

  

“Yoga is the uniting of consciousness in the heart. 

The lotus flower has long been a symbol for the unfolding of spirituality. It is one of the most elegant illustrations of the meshing of our human and Divine natures.  

The lotus seed is planted and grows in muddy waters, below the surface of the lake, far from the light. Though the light is murky and clear, the flower blossoms by drawing energy from within. As the bud passes through the muddy waters, it lifts its face to the sunlight and finally emerges. Miraculously, not a trace of soil remains on the flower. It lives in the mud yet it is not affected by it….

Yogah Citta Vritti Nirodahah. Yoga is the uniting of consciousness in the heart” (Devi 16).

I am happy to report a change in my life. For the past two months or so, everyday has seemed to bring new horror and drudgery, leading me into the shadow-self. It didn’t take much, just a few changes and suddenly I was able to see the beauty around me and the amount of abundance I have to be grateful for.

There were so many people I encountered in the last two months that were so blissful and grateful for the life they had. I saw them and thought to myself, I want that kind of bliss and contentment. It’s hard to feel happy all the time or even grateful for one thing in your life. Yogis are often painted as figures who see the world in technicolor all of the time because they are supposed to have some mystical secret told to them by the yoga gods, but that’s not true. Yogis are human, just like everyone else. We each have the opportunity, like the lotus flower, to be affected by our circumstance, to blame what has come before. However, we can also choose to see each day anew and gather strength from within. Instead of looking at all of the mud we are surrounded by, we can take our gaze to the sun; to the infinite.

So today I shed gratitude for all of the circumstances of my life, they bring to to new depths and new challenges, but they also bring me to new heights and new joys.

“Everything will be okay in the end. If it’s not okay, it’s not the end.”

-John Lennon

Stuffed Carnival Squash with Cheesy Millet

squash and millet

Hello Vegetarians and veggie-eaters! It’s officially cold outside and the day of smoothies and cooling food have wained their way into the season of warm foods and root vegetables.

This meal is affordable and filling so eat up because you can make quite a bit!

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Ingredients

Squash:

1 Carnival Squash

Salt

Pepper

Spike Seasoning

Vegan Butter

1/2 lemon

Filling:

1 Cup Spinach

1 Portabello Mushroom

1/4 Cup Yellow Onion

1 clove Garlic

1 tbsp Olive Oil

2-3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Feta Cheese

Pine Nuts

Millet:

1/2 Cup Millet

1/4 Cup Mozzarella

1/4 Cup Sharp Cheddar

1 tbsp Rosemary

Salt

Pepper

Salad:

Red leaf Lettuce

Carrots

Purple Cabbage

Add Dressing of Choice

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Optional: 4 hours to 1 night before, soak millet in water with a pinch of salt. When ready to prepare the meal, strain millet through fine mesh strainer and set aside.

Preheat the oven to 350 degrees. Take your squash and cut it in half and scoop out the seeds. Take a spoonful of vegan butter and place it in the center of the squash. Placing the squash skin-side-down on a baking pan, sprinkle salt, pepper, and spike over the squash. Place in the oven for 45 minutes.

When timer goes off for the squash, turn off oven. Flip squash over, skin-side-up, and let it sit in the over until dinner is ready to be served. You’ll notice it looks like the moisture was taken out of the squash, turning it over spreads out the butter and brings some of the moisture back.

Take out a small pan and place one cup of water in it on high heat. Once water boils, add millet and turn down to medium/low heat and cover with a lid. When the millet has cooked completely (takes roughly 10-15 minutes), add in cheese, rosemary, salt, and pepper. Stir frequently and keep on low heat till cheese has melted completely.

Meanwhile, Prepare Salad.

About 10 to 15 minutes before squash is ready, take out a frying pan and pour olive oil in the pan. Cut up onion and mushrooms and place in the pan on medium/high heat for 2-3 minutes. Once the onions have caramelized, add chopped spinach, garlic and tamari. Cook for another 2-3 minutes with lid on. Turn off heat, cover with lid, and set aside until squash is ready.

When squash is ready, squeeze lemon on top and add in filling with pine nuts and feta. Dish out salad and millet and serve.