Blog | Jamie Living

3 Steps to Turn Fear into Friction!

March 1, 2012 - Featured, Personal Growth

We’ve all been there. Sweaty palms, butterflies in the stomach, repetitive thoughts that scream, “This is not cool!” and “I’m seriously uncomfortable here, people!” You know what I am talking about. F-E-A-R! And as a coach for emotionally evolved (or so we hope), just-get-it-done, business-savvy women, I know we don’t like anyone to know we actually experience this dreaded emotion. We are the hold it all together, muscle through and make everything OK type. Fear is weakness and we never outwardly show weakness…ever. (It’s also why we only cry in the shower or while running. But that’s for another post.) “It’s all good,” we say. “Nothing to see here,” we proclaim, as our insides twist and turn to jelly. And yet once we hop on the everlasting, circular slip’n slide that is fear, it feels impossible to gain traction and get off! Believe me, I was once a major nervous Nelly, with a fear of my body, my food and yes, even my business. And the worst part about fear is that when deep in the cycle, we often don’t recognize the power we have to change it. Fear and inaction become our default, where spinning our wheels actually safer and more comfortable than breaking free and creating friction.

Just last week one of my clients and I hit on this exact point. She had been trying to come to terms with how her weight loss goal played into her work and was diligently focusing on being gentle with herself. When I asked, “Why do you think you have yet to lose weight”, she went very quiet for a moment. And then, with utter shock in her voice she said, “Because once I lose the weight, I’m responsible for keeping it off. I’m desperately afraid that I’ll gain it all back and I will be a failure. At least with staying the same size, I’m not letting myself, my business or anyone else down.” Whoa, HUGE realization coming through! She had been telling herself for years she wanted to lose weight yet continually and unknowingly let her hidden fear of imperfection hold her hostage. With a good bit coaching we were able to chip away at her fear and she is now settling in and learning to love her body.

Acknowledging that your current fear is not a necessary mainstay in your life can be scary all on its own. Our fears exist for the sole purpose of keeping us safe and protected. If we don’t reach out, move forward, or put ourselves “out there” we can’t get hurt, right? The only problem is such safety breeds “small living” which keeps us stuck and unsatisfied.

To begin to unravel your fears, here are my 3 fear-clearing exercises. They may seem simple but believe me, they dig deep. If you are seriously ready to turn your fear into friction and skyrocket forward, this is the way to do it!

Check in with your resistance: Often we say “no” or feel judgmental towards ourselves or others for reasons that are not immediately known to us. The next time you feel resistance in your business or personal life, ask yourself, “Where is this coming from?” By pinpointing the root of your resistance you will be better able to determine where your fear may be holding you back.

Find the fear in your body: Fear festers like nobody’s business and nowhere is it happier running amok that in our brain. It then generously leeches out into our body, making our shoulders tight, our tummy unsettled (you know what I mean), and leaving us in a cold sweat. Rather than let your brain drag your poor body through the mud, focus on where you feel the fear in your body. Imagine a blanket warming and soothing the scared part of your body. Breathe deep into your physical fear and notice your tummy soften, your shoulders come down from your ears and your heart beat slow. We cannot always immediately change our fear but we can certainly take 2 minutes to choose how it affects our physical being.

Comfort your control. Fear is about control. Or to be more specific, loss of it. Rather than abandon the reigns to your worried, anxiety-ridden, scaredy cat self, check in ask, “What is my need for control here?”, “What are my biggest concerns?” and “How can I calm myself without controlling this situation?” Sit with these questions until your allow yourself to hear the answers and notice that just in asking, your fears begin to soften. Lastly remember, what’s the worst that could happen? Think about the endless mess-ups we see our celebrities and politicians make. (Mel Gibson and Mr. Gingrich, anyone?) Time heals all. No matter how badly things go or how attached and wound-up you are about an expected outcome, with time everyone, even you, will let it go and move on.

Fears run deep and can certainly be tough to uncover and release. In using these 3 steps every single day, you will become emotionally and physically stronger than ever before. The first shift you need to make is allowing for the realization that fear is a choice. When you know that, freedom and courage appear in the most surprising and exciting forms.

In the comments below, tell me the steps you use to turn your fear into friction. Sharing is caring, so say it loud and proud.

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Spring Turnip, Bok Choy Blossom and Pork Stew

February 27, 2012 - Personal Growth, Recipes

I’ve been wanting to write this post for some time now. However, when the idea first popped into my head about a year ago I immediately shot it down, deciding, “I couldn’t possibly!” (Insert British accent here.) Every few months it would appear like an excited puppy asking to be played with. ”Now?”, it asked. ”How about now? Can we play now?” ”NO!”, was my swift and curt response. Yet with my answer came a tingle of guilt. ”Why not share the love and tell people what’s been going on?”, I asked. “Because I’m embarrassed, shameful and worried people will judge me!”, I shot back. WTF!?!?! I certainly wasn’t expecting THAT answer and had no idea I harbored such feelings about this tiny little post. We all care what people think about us however, no-one’s words are as hurtful to us as our own. And I was saying some really nasty things to myself about this yet written post. Turns out, I was judging the heck out of myself which instigated my feelings of shame and embarrassment. No one had made me feel this way…I was doing it to myself! And with that revelation, I present to you THE PORK POST!!

I love pork! I do, I do, I do. It is a beautiful meat with such versatility no wonder it’s the apple of every chefs eye. Entire events are dedicated to the purity and wonder that is the piggy. However, as a nice Jewish girl we aren’t allowed to talk about the fact that the smell of bacon speaks to the heart and carnitas are as close to heaven in a tortilla as you are gonna get. Yet growing up, the only thing I knew about pork was that it was BAD. It was unhealthy, unclean and something other, severely misinformed people ate. (Yes my judgement ran deep.) Pork was simply a cursed meat, in my estimation. I reasoned it could have no redeeming value because if it did, everyone would embrace it with open arms. And as fat phobic child, I was never drawn to pork because the only porky product I’d ever encountered was bacon. I knew it smelled good but there was no way I was about to let those lard-lacquered strips into my mouth. Before I move on let me just say that in certain Jewish circles (Reformed, of course), bacon is perfectly acceptable. Pork shoulder, pork chop, ham….no way! But after watching my father sneak bacon when out to brunch on more than a few occasions, it was quite clear bacon got a hall pass.

Fast forward to 2 years ago when I started eating meat again. (My twenties were a vegetarian/vegan bubble.) I easily brought in pasture-raised beef, goat, lamb, chicken, and turkey and my body loved it. I was wild with meat possibilities and excitedly dove into recipes and preparations that looked unique and exciting. Then one day I stumbled upon a Chinese 5-spice pork shoulder recipe from Hugh Fearnley Whittingstall (best name ever!) and I was dumb struck. I probably could have avoided it had the damn picture not literally called my name. That was that. I had to make it! I went to the butcher shop at 1 pm, knowing it unlikely I would run into anyone I knew and covertly bought the pork shoulder. Since that first pork adventure I’ve been hooked and look for new pork explorations every chance I get.

Stewy goodness

Now before you get on the “pork is fatty and fat isn’t healthy” kick, let me rock your world for a sec. Your body needs fat! In fact, your brain is 60% fat and needs to be fed fat to work properly. That’s why we were all insane during the fat-free craze of the early nineties. However, as with everything else, not all fat is created equal. There is a big difference between fat from a commercially-raised animal and fat from an animal organic and pasture-raised. Synthetic hormones, chemical byproducts and antibiotics store themselves in fat cells, so the fat on non-organic animals is literally loaded with toxins and therefore toxic to us. However, high-quality fat (both saturated and monounsaturated) coming from organically, humanely raised animals is the type of fat you want in your diet. Lastly pork, just like our beloved olive oil, walnuts and avocados, is high in monounsaturated fat, a fat that has been shown to reduce the risk of heart disease and create stabilized energy throughout the day. What the WHAT!! I know, crazy right? For a more in depth look at fats, read this.

I feel lighter already, having divulged my big bad secret. And isn’t that how it always goes? Once we choose to reveal and share, whatever we were holding on to so tight loosens, softens and changes shape. I could be mad at myself for keeping my porky love affair a secret. I could berate myself for not being strong sooner, telling my anxiety and judgement to f**k off. But I’m not. Because in some way, my secret was serving me. It kept me safe as the girl I used to be, a girl I thought people wanted to see. And it wasn’t until I was ready to reveal the changed me, that it felt safe to do so.

Beautiful Bok Choy Blossoms

So here is what I want to know. What secret have you been keeping that you are ready to reveal? What are you holding on to that is no longer serving you, that you are totally over and ready to release?

I’m opening up the forum for you to be free and honest so let it all hang out, sweetie! I can’t wait to hear what you have to say. In the meantime, enjoy this kick-ass recipe and eat your pasture-raised pork with pride!

Spring Turnip, Bok Choy Blossom and Pork Stew

This is a stew inspired by a dish I had at Ippuku in Berkeley. They prepare it with ground chicken which you can certainly use here. The turnips soak up the sweet, salty broth beautifully and the bok choy blossoms add a bit of much appreciated toothiness. If you can’t find boy choy blossoms, kale, regular bok choy or cabbage work well.

Serves 2 with leftovers

Two 2-inch pieces fresh ginger, peeled

2 cloves garlic, peeled and thinly sliced

1 cup water

1/4 cup mirin (Japanese cooking wine)

1 tablespoon tamari

Dash of fish sauce

4-5 medium sized turnips, peeled and quartered

1 pound ground pork (or chicken)

1/4 teaspoon ground ginger

touch of sea salt

1/2 pound bok choy blossoms (about 2 handfuls)

Add the ginger, garlic, water, mirin, tamari, fish sauce and turnips to a medium sized pot and bring to a boil. Reduce to a simmer and cook for 15 minutes, until the turnips are soft.

In a saute pan, add the pork, ground ginger and salt. Cook over medium heat, stirring frequently, until the meat is cooked through. Add the meat and bok choy blossoms to the turnips, cover, and cook for another 5 minutes until the blossoms are bright green. You may need to add an extra bit of water here if the stew seems too thin. Adjust seasoning to taste and enjoy!

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This seriously scared me…

February 21, 2012 - Personal Growth

OK, this is me being really, truly honest and it is SERIOUSLY scary. This may come as a surprise to you but I’ve never been good at telling the truth. Oh yeah, I’m a straight-talking, tell-it-like-it-is kind of a girl, but when it comes to being honest about my own struggles, I can hide that sh*t like nobody’s business. I’m a health & lifestyle coach (AKA The Food Therapist), and as such I’m supposed to have all that emotional crap figured out, right? Yes I eat kale, cabbage, arugula and broccoli twice a day, I’ve said goodbye to sugar cravings, and I LOVE to cook. And because I wanted things to look perfect on the outside, I never allowed myself to be open about what was stewing on the inside.

Early on I decided personal vulnerability made me look weak and unknowing and so while my clients courageously opened themselves up to me, I put on my “everything is perfect” face whenever friends asked after my own welfare. With walling myself away from my own authenticity, thinking I needed to know everything and do it all on my own, I covertly chipped away at my self confidence. Now, I am not someone you would say is lacking in self confidence.

And yet with every compliment I gave myself, there was a quick “you stink” slap to follow. Outwardly I was the girl who had it all together while inwardly I berated myself for not having all the answers, for not being enough or doing more. It was a big secret to keep, this whole not being perfect thang. And it sucked because let me tell you, that stuff is heavy! It weighs down your body, your mind and your spirit until finally you say, “Enough! I get it. I need help!!”

Since embarking on this imperfection detox 9 months ago, I have seen more opportunities, love, and happiness appear in my life than ever before. It sounds woo woo but when I gave myself permission to love and accept myself fully and completely, blemishes and all, the goodness radiating out reflected back to me 10 fold. The best part of it all is that my clients are now making breakthroughs they never thought possible! They are uncovering and releasing old thought patterns that have weighed them down for years and are experiencing their lives in an entirely new way. Amazing stuff!

To get all the goods in my personal transition and rockin’ new self, join me for my FREE call:

Your Body Confidence Calling: The keys to creating well-being, self- love and confidence that rocks your (and everyone else’s) world!

The call is part of Rocking Confidence 2012 and is a FREE month-long program in MARCH where I and 21 other talented women will be talking all about how to ROCK confidence! www.rockingconfidence.com

Over the course of the month experts will offering up a plethora of knowledge for growing in all aspects of your life from personal finance, spirituality, entrepreneurship, body image, marketing, nutrition, creative expression, to relationships. Its free to sign up – just go to www.rockingconfidence.com

Much love as always for reading, reaching out and having the courage to change!

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Mega Crazy for the MegaConference!

February 20, 2012 - Personal Growth

I’ve never been much of a “joiner”, and in fact have preferred a more “loner” status, choosing to face challenges all by my lonesome. Even in moments of despair or need I shied away from support, thinking, “I should be able to do this on my own.” The irony of it all is I am a health & lifestyle coach! I empower women to say, “YES, I need help!” and then give them the guidance they so badly crave. I tell them everyday, “There is no rule saying you’ve got to do this on your own,” and yet for the first 3 years of my practice, that is exactly what I did! I worked tirelessly to build my business, never once reaching out to a mentor to show me an easier path. ”I’m a smart girl!” I’d say to myself. ”What do they know that I can’t figure out?” It wasn’t until I realized it had nothing to do with brain power or muscling through that I released my desire for control and opened myself up to receive what I desperately needed.

Courage is essential in asking for support because with the ask you admit that you don’t have all the answers! (Cue scary music.) It seems ridiculous as any rational person knows they cannot have all the answers to every concern EVER, but it’s a different undertaking all together to be vulnerable and openly admit it. And yet with such an admission, it feels like the weight of the world has been lifted off your shoulders. You feel lighter, freer and suddenly have more space to shift into the changes you want to make.

In the interest of full disclosure, I’ve always had a laundry list of TO DO’s. A list, which for years I thought had to be fully accomplished for me to achieve complete and lasting happiness. Quite a tall order, don’t you think? Especially when some of the actions items, like #3 and #4- Lead thousand-person workshops and Get on Oprah!, might take a little bit of time. Knowing what you want in life is great, fantastic even, but holding yourself ransom until you get it is not. Withholding joy, love and self acceptance until you hit all your must dos, keeps you stuck and closed off from the goodness that might filter in if you just relax and enjoy in the here and now. I’m not saying chuck your TO DO list out the window, but by shifting it to a DESIRES list and looking at each intention with reverence and excitement, the list no longer seems like a job, your anxiety loosens and lo and behold, happiness appears!

As support and community are huge themes for me this year, I am THRILLED to be attending the upcoming Institute for Integrative Nutrition MegaConference on March 3-4. In fact, I’ve been asked to be a VIP Live blogger for the event and can’t wait to let you know how it all goes. The line-up for the event is amazing and lots of AH-HA moments are guaranteed. I’m particularly excited to see the brilliant Geneen Roth whose writings have inspired me for years and Gary Taubes, whose articles on fat and sugar both rocked my world!

Above all, the conference will be a BIG dose of love, fun, community and warm fuzzies to remind me that YES, life is good, happiness is mine to have now, not later, and it’s the process of my DESIRES list, not the end result that holds all the joy and contentment I need.

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Makin’ sweet chocolaty luv….

February 13, 2012 - Recipes

If you haven’t already noticed, I’ve been all about revealing secrets recently. So here’s another one…Chocolate is the best boyfriend I’ve ever had. Seriously! He protects me from heart disease, high blood pressure and with his natural mood enhancing chocolately goodness, in just one bite he takes me from drab to fab! He never says no to me, is always there for me and somehow knows exactly when I need love and attention.

Every girl deserves to have a deeply satisfying relationship with her chocolate. The problem is that many of us keep our sweetie hidden from view, only enjoying him quickly and covertly so as to avoid someone seeing him and asking for a nibble. To miss chocolate’s slow, sensuous nature is to deprive ourselves of the relationship of lifetime. No one will commit to you, listen to you and know exactly what to say the way chocolate will. In fact, my chocolate man and I just hit year 20 and we are still going strong!

: Ah Yeah!

: About to get it on!

: Makin’ sweet chocolaty luv!

: One happy girl!

Here are four simple steps to creating a lasting and loving relationship with your chocolate:

See – Look your chocolate over and notice his beautiful shape and how he is melted into form.
Smell – Does he smell like coffee, Tahitian vanilla, or nutmeg? Notice his unique scent and let it fill your senses.
Chew – Take one square of your chocolate and chew it very carefully in your mouth, making sure not to swallow. This allows for him to melt evenly over your tongue.
Melt – Let the chocolate sit on your tongue and melt across your palate. The longer you let the rich goodness stay the more chances he has to touch each of your taste buds.

I know, right? When you eat chocolate like that, actual men seem to pale in comparison. (Just kidding, we love our real men!) Now are your ready to commit to this relationship fully and completely? Grab yourself a dark chocolate bar, find a luxurious couch, lean back and go slow. It just doesn’t get much better than that. (If you feel like going BIG, try these chocolate blueberry truffles. All I can say is, wowza!)

Leave a comment and tell me what your relationship with chocolate is like and how he (or she) makes you feel. Come on, I want to know ;)

Have a wonderful Valentine’s Day makin’ sweet chocolaty luv!

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Secrets to Super Sexy Salad

February 4, 2012 - Recipes

I could eat salad every day….and do, actually. I’m pretty sure Gray and I eat a small farm’s worth of greens every week. Sometimes when I think about all the cabbage, red leaf, green leaf, butter lettuce, arugula, radishes and fresh herbs I ingest, I really do wonder, “Where does it all go?” And after a quick “thank you” to my body for digesting it all, I dive right back in. With my love of raw vegetable combinations you might think I’m one of those ladies who orders salad when lunching with her other lady friends. This, I can assure you, never happens! (The salad part, not the ladies lunching part.) Honestly, I rarely order salads out because I value my salad experience far too much. Most salads are dry, flat, flavorless disasters to which you must add a ton of thin, uninteresting dressing just to make it passable. I shouldn’t be so tough on those little leaves. It’s not their fault they are forced into plastic bags, their juiciness being sucked away moment by moment as they ride in a truck on the way to your local Trader Joes or Safeway. Granted, there are locally-focused restaurants that have beautiful salads, but more often than not you are presented with a sad state of salad affairs that you obligingly eat because you should “eat your greens”.

I’m sure you are thinking, “Jamie sounds like a raving lunatic. It’s only salad, for goodness sake!” And yes, you are right. However good salad, really, truly amazing salad is a rarity for which I would happily forgo any rich meaty dish or even, dare I say it, dessert. Whenever invited to a dinner party I always bring salad, and without fail I am asked, “How did you make this? This is the best salad I have ever had!” I smile and say, “It’s not me, its the ingredients.” So, are you ready to learn how to make a brilliant salad that will make you and your guests cry for joy? Alright then, let’s go!

Secrets For Super Sexy Salad

(And if you are wondering what makes any salad sexy, I’ll tell you. Any time something delicious and juicy hits your tongue and you allow yourself to sit and savor it, you are transported to a seriously pleasurable and dare I say, sexy place. Yes, salad can be just as sensuous as lamb stew or chocolate fondue. You just need to give the good stuff a try!)

#1- Buy whole heads of lettuce- This keeps you away from the dry, mealy stuff and opens up an entirely new world of plump leaves that beg to be eaten. Leaves and stems should be firm, not floppy, and feel moist to the touch but not soggy.

#2- Mix it up- Experiment with multiple types of lettuce rather than sticking to boring ole’ romaine. Red leaf, green leaf, arugula, escarole, chicories, red butter, and green butter are all different varieties of lettuce that entice the palate and keep you interested. I love mixing different lettuces in my salad to create varying colors and textures. (The gorgeous maroon-colored lettuce below is what I picked up at today’s Farmer’s Market. Talk about mixin’ it up!)

: Batavian Lettuce

#3- Texturize- There are countless reasons why most salads are flat, however a big one is lack of texture. Just eating lettuce with a spinkle of Parmesan is a one note experience and as you know, you want eating to be a symphony. (Like how I did that?) You want wet, dry, crunchy, and creamy co-mingling and gettin’ comfy on the salad plate. Red and watermelon radishes, red/green cabbage, avocado, goat cheese, blue cheese, jicama, and even pickled cauliflower provide texture and taste that impart life to your salad.

#4- Go nuts- For me, salad does not hit that divine place until it is topped with some kind of nut or seed. Nuts and seeds add crunchy, fatty awesomeness that take a good salad to great. I recommend toasting your nuts/seeds before using them as heat brings our their richness and flavor. And please do not get sucked into only using almonds. (I know you!) Try sunflower seeds, pumpkins seeds, walnuts, cashews, pecans, and hazelnuts. Each has a unique offering so experiment and see which you like best.

#5- Touch of sweetness- This is a husband request as my man is more of a sweety while I’m a salty dawg. However, I will admit that many times a touch of fruit is exactly what the doctor ordered. Adding fruit to your salad should change with the seasons which helps keep you from getting stuck in an apple rut. In the Spring add strawberries. In the Summer, a plum, peach, nectarine or pluot. I adore pears in salad in the fall and for winter, toss in a few orange segments, grapefruit or persimmon. Remember, this is not a “fruit salad” but rather using a touch of fruit for balance of flavor. For a salad for 2, I use 1/2 a piece of fruit.

#6- Dress it up- This is where most people get it wrong. Repeat after me: ”I will no longer outsource my salad dressings!” Most people grab bottled salad dressings because they believe homemade versions are too hard. Oh, how wrong you are. First know, almost every salad I make gets dressed in the same way. Unfiltered, cold pressed olive oil, balsamic vinegar, sea salt and pepper. DONE! Sometimes I work in a bit of Dijon mustard, Parmesan cheese, and lemon juice but that really is about it. I prefer my dressing to be light rather than rich & creamy so as to get the vegetables’ tasty story. Think of dressing as an enhancer, the finishing bow on an already beautiful present.

There you have it. The secrets to super sexy salad every time! Please experiment with these tips and let me know what you come up with. Of course, with all this salad talk it would be down right wrong to leave you without recipe to try. I made this salad for our 20 person New Year’s Eve party and truth be told, it was more popular than the champagne. The sweet and crunch of the cabbage played perfectly against the spicy nature of the arugula and onion.

It is also the perfect salad for a romantic Valentine’s dinner. Pair with a glass of jammy Zinfandel and dark chocolate and honestly, you can let gettin’ it on be the main course. Enjoy!

Arugula & Cabbage Salad

Arugula and Cabbage Salad with Onion, Lemon and Parmesan

You will notice here that I’ve broken rule #4 as there are no nuts or seeds to be seen in this recipe. The beauty of rules is they are made to broken and so I took the liberty of making this salad sans-nuts. However toasted hazelnuts, if you felt so inclined, would be delicious on this.

Serves 4

1/2 a small red onion

Juice of 1 lemon

1 teaspoon organic honey

1 teaspoon Dijon mustard

Sea salt and pepper to taste

1 tablespoon extra virgin olive oil

3 cups green cabbage, finely sliced

2 handfuls arugula

1/2 cup raw Parmesan cheese, freshly grated

Soak the sliced onions in a small bowl of cold water for 20 minutes while prepping the rest of the salad. In a small bowl whisk together the lemon juice, honey, mustard, and a touch of salt and pepper. Whisk in the olive oil until the dressing is well combined. Set aside.

Cut the cabbage in half and then one of the halves, into quarters. With a sharp knife, slice two of the quarters of the cabbage into thin strips and place the second cabbage half in the fridge for later use. This should be about 2 cups. Place the cabbage in a bowl with the arugula, the drained onions and the dressing. Fold in the Parmesan cheese, taste and adjust the seasonings if necessary.

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F*** resolutions and still get what you want!

January 4, 2012 - Personal Growth

Happy happy New Year! I’ve just now come out of my 7-day hiatus and I will admit it felt really good. There truly is no better way to start a new year than in your pajamas with a cup of tea watching Babs sing her heart out in Hello Dolly! (Wait, is that just me?) Anyhoo, as January is a big month for resolutions I wanted to give the topic of bit of attention.

First let’s get one thing straight. I don’t like resolutions. In fact, have you ever noticed that when you become “resolute” about anything, you set yourself up for failure? For example, what happens if you don’t meet your resolution of 2012 weight loss? You feel worse about yourself than before, immediately give up and comfort yourself with a bag of organic graham crackers. (They are organic so that’s OK, right?) Resolutions create a nasty cycle of over-promising and under-delivering that leaves you with no motivation to actually achieve what you want. There is no greater promise for failure than creating a ginormous “to-conquer” list that is so daunting you become overwhelmed and immediately paralyzed into in-action.

Rather than setting rigid resolutions this year, try setting intentions. The beauty of intentions is they direct the mind towards goals you want to achieve, while leaving a bit of wiggle room. There is aggressive immediacy to resolutions (I must lose this weight NOW!), whereas intentions require a bit of patience and time. Now, don’t get the wrong idea. Though softer around the edges, intentions are not about having an eject button or “get out of jail free” card when things get tough, but instead grant you permission to slow down, take stock and readjust if you feel overwhelmed, scared or are simply tired of pushing.

Interested in what JamieLiving’s got going on intention-wise for 2012? I know you are so here’s my list:

Tighten my branding, voice and message of full-life wellness to empower women to reclaim to their food, their kitchens, their bodies and their inner sassy spark!
Launch my 10-week digital program Live with Bite!
Be a featured speaker on teleclasses, telesummits and online conferences
Hit 2,000 LIKES on the JamieLiving FB fan page
Be an expert food and lifestyle guest for local and national TV and radio shows
Make Tanya’s (the newest JamieLiving Health Coach!) schedule so full of clients she can barely see straight!
Travel to France and kiss my man with a mouth full of gluten-filled baguette (sexy, I know)
Write guest blog posts for well-known and respected blogs
Create partnerships and friendships with fellow entrepreneurial ladies who are rockin’ it, changin’ the world and livin’ the life

Now at first glance one might say, “Holy goodness, are you crazy?!?” Then on second look might say, “That’s a s*** ton of stuff, how will you find the time?” Honestly, I said both those things plus a few other choice phrases including, “that’s totally impossible” and “who do you think you are”. After I thanked those nasty thoughts for their input and told them to SHOVE OFF, I realized that though this is a seriously tall order, it is all completely doable. And not only that, but doable in a way where I can still keep my sanity and balance. ”HOW?”, you ask. Because each bullet-point on my list is an intention that once put to paper and surrounded by forethought, planning, love, diligence, and faith cannot help but come to fruition. There is no giant, slave-driving, taskmaster of resolution bearing down on me yelling, “Harder, faster, push more!” but instead a sassy angel of intention who says, “That’s right sweet girl. I got your back, I’m on your side, we’re in this journey together and this is gonna happen!” Whoosh, what a difference!

SO, what are your intentions for 2012? In the comments below be sure tell me what you are creating and working on in this awesome even-numbered year. (Oooh those round numbers just makes me so happy. Yes, I am an order lovin’ freak!) Remember, sharing is caring and I want to hear all about what’s on your agenda in the next few months. Much love, happy New Year and enjoy those fabulous intentions!

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CSA Adventures: Turkey Meatball Soup

January 1, 2012 - Recipes

Another fabulous post from my the newest JamieLiving health coach, Tanya McCausland!

We are in the height of winter vegetable season and I totally love it! The main reason is that I’m a serious soup junkie. And of course winter veggies like carrots, celery, celery root, onions, cauliflower and hearty greens are just BEGGING to be turned into steaming, comforting and warming soups and stews. I’m pretty obedient so I have no problem doing as they ask and making a soup or stew once, even twice a week. My CSA has been brimming with wonderful soup veggies that sing cooking inspiration to me every time I open my box.

You just can’t go wrong with soup. For me it meets all my requirements for a weeknight meal:
-       Use what I have
-       Quick and easy
-       Forgiving (i.e. “screw up proof”)
-       Delicious

Soup can be the ultimate “clean the pantry” meal. I almost always have half an onion waiting to be used, carrots and celery on the verge of going limp and some sort of green leafy thing that is screaming “eat me”! Throw in a protein like canned beans or leftover chicken and you’ve got dinner in less than 30 minutes. If you have a slow cooker, throw it all in there, turn it on, go away, come back in 3-4 hours and dinner is waiting. I mean really, there is no reason to be waiting an hour for pizza delivery!

Here’s just how screw-up free soup is: Got veggies? Got water? Got soup! Tastes bland? Do not despair! Add salt, pepper, a gulp of olive oil, a splash of tamari, spoonful of curry paste, squeeze of lemon or grated parmesan. Soup likes to be doctored up so don’t be afraid to experiment with different flavors.

Soup is going to help me stay sane in 2012 because I know it’s going to be a crazy busy year. I’m ramping up my health and wellness business, starting to see nutrition clients and training for the Death Ride in July (which means multiple century rides between now and then. Yikes!). Making a filling and delicious dinner every night is going to be tough but I know that as long as I have a pot of soup sitting in the fridge I’ll be able to make time for all of these things and have a quick meal waiting in the fridge.

So, today I started 2012 off with a fabulous and warming Turkey Meatball Soup. With ground turkey sitting in the fridge and the spinach, carrots and onion in this weeks CSA I was reminded of making this recipe in the spring. It’s perfect for this time of year as well….warm, comforting and absolutely delicious! Plus, you can easily improvise or adapt this recipe by adding different veggies or some barley or wild rice. Enjoy!

Turkey Meatball Soup

Serves 4-5

1 medium onion, chopped
½ cup celery, chopped (about 3 stalks)
1 cup carrots, cut into half moons (about 2 medium)
½ TBSP extra virgin olive oil, ghee or butter
6 cups chicken or vegetable stock
1 lb ground turkey
1 tsp salt and pepper
no salt seasoning mix, chili pepper, dried oregano (herbs or your choice for meatballs)
2 bunches spinach, Swiss chard or kale (or 3-4 handfuls packaged)
1/3 cup chopped parsley

In a large soup pot saute onion in oil or butter until translucent. Add celery and carrots with pinch of salt. Continue to saute for 4-5 minutes over medium heat.

Add stock to pot and bring to a low boil.

Meanwhile, combine turkey, salt, pepper and seasoning of your choice in a stand mixer (or you can combine by hand). Get creative with the seasoning – any dried herbs and spices will work fine.

Once stock has come to a boil, roll turkey into small balls (about 1 ½ Tbsp sized) and add them gently into the stock. Don’t worry about them being perfectly round.

After you have used up all the turkey add the spinach and stir in until it wilts. Toss in the parsley and salt and pepper to taste.

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Tanya McCausland is a health and wellness coach and avid home cook. She hoards recipes (is there a TLC show for that yet?) and loves to ride her bike. She believes that great health begins with real ingredients and delicious home cooked meals. Her goal is to help others find the joy, empowerment and healing that the kitchen has to offer.

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Holiday Survival Tip #6- The ONE word that will make all the difference…

December 21, 2011 - Holiday Survival, Video

Ask anyone in my life (mom, sister, huzzband) and they will tell you I have no problem using this one particular word. In fact, they might say it is my favorite two-letter connection (not to be confused with my favorite 4-letter word) as I use it freely and with abandon. Though not my favorite lettered combo (that would be wackadoodle), I do have a secret luv affair with this particularly short and stout word for when said appropriately and couched in niceness, it gets to the point and saves you from a whole lotta unnecessary stress.

“What’s the word,” you ask?

“Tell us already!” you implore…

Today’s video reveals the one little word that can save you from a host of holiday pitfalls from getting stuck with unwanted leftovers to being the human garbage disposal. (Don’t worry, we’ve all been there.) Trust me when I say you are going to want to catch this tip as it is one for the ages. (And even if not for that long, as least for any time next year!)

After watching, I’d love to hear your feedback. Specifically tell me this:

What are two insights you’ve gained by using the secret-stealth word?

Lastly, If you haven’t yet picked up your copy of my new digital cookbook, How to Savor the Holidays While Saving Your Waistline, I suggestion you do so ASAP. According to a recent happy customer it “made her drool”! And though it is technically a “holiday” cookbook, the recipes are tasty all year round.

Much love and have a wonderful holiday!

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Holiday Tip #5- Each Meal Has Merit

December 14, 2011 - Holiday Survival, Video

Have you ever experienced that moment, right after eating your fourth sugar cookie (which was preceded by 3 pieces of toffee fudge), where you say, “F*** it! Today’s eating is obviously ruined so I might as well eat everything in sight!” and then proceed to eat 3 more cookies, chips, an energy bar and a few french fries to fully live up your bad food bonanza? It’s a full-blown food tailspin that feels crazy, out-of-control and so no fun! Believe me, I’ve been there too and it is not pretty.

Luckily help is on the way with our next Holiday Survival Tip!

Today’s video gets to the heart of what to do when we are about to be derailed by a single tasty treat. Is it really possible to save your day even if you’ve had too much double chocolate-chip cheesecake (and cranberry-pear tart)? Click play to find out!

After watching the video, I’d love to hear your feedback below. Specifically tell me this:

1) How does taking each meal on it’s own merit help you?
2) How do you calm yourself after a bad food bonanza?

Lastly, I am only 97 LIKES away from our 2011 year end goal. Whoo Hoo! Thank you so much for your constant love and support. If you haven’t yet shared the JamieLiving luv, please do so right NOW. Be sure to visit, say HI and pass on the JamieLiving page to all your friends, family, co-workers, and random people you meet. Only 97 more to go…I know we can do it!

Much love and I’ll see you next week for my sixth tasty tip on surviving the holidays!

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