Hi Everyone! I was working recently with a lovely gentleman looking to change to healthier eating habits to help address a chronic health issue. He was a meat and potatoes guy, and it had been recommended that he cut the steaks and add more fish and salmon. It's not that he didn't like fish and salmon. He just liked steak better. He was at a restaurant with his wife, and he ordered salmon, broccoli, and sweet potato. He said his wife was really surprised that he didn't order the steak and potato. He said, "I thought about it, but then 𝐈 𝐫𝐞𝐚𝐥𝐢𝐳𝐞𝐝 𝐭𝐡𝐚𝐭 𝐢𝐧 𝟐𝟎 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐧𝐨𝐧𝐞 𝐨𝐟 𝐢𝐭 𝐰𝐨𝐮𝐥𝐝 𝐦𝐚𝐭𝐭𝐞𝐫 𝐚𝐧𝐲𝐰𝐚𝐲." MIC DROP. Such a simple way of describing how much crazy value we place on food, when really its sole purpose is to nourish us. And he made such a really important point that we rarely think about - for all our fuss about food needing to taste a certain way, it IS gone within 20 minutes (or less sometimes!). Now this is not to say that every now and then you occasionally savor a meal which is fancy, special, etc. But for most of the time, we're just, well.... eating. Why do we place such value when the goals are to be nourished and not hungry? I had to laugh because his statement was so simple, but so significant. There are many things in life we blow up into a big deal, which are over relatively quickly (I'm thinking of examples of long lines, getting a shot, having dessert). They can be pleasant or unpleasant things, but either way, we attach SO much meaning to many things which are really pretty insignificant. At Lifestyle Evolution, we support you in figuring out the meaning that you attach to food, so that making healthier choices doesn't seem as big of a loss, and you can lessen the sense of FOMO (Fear of Missing Out). What does this story and this quote make you think of in YOUR life?

I was just talking to someone today about not overthinking meals. Keep it simple! You can still have great flavor (use those herbs and spices), while also making choices that are quicker to execute. This is especially important if you are someone who does not have a lot of time to spend in the kitchen, or maybe you are not someone who loves cooking like we do. This meal is from a dinner we had at @Jennifer Gaydeski's house - beautiful salmon filets and bok choy cooked on the flattop outside in just minutes. And it was delicious!! What are some simple recipes that are your go tos? Let's give everyone some new ideas!! 😃

Our Wellness Wednesday Hangout is today at 430pm MT (330pm PT, 530pm CT, 630pm ET). This is a casual, come as you are meetup on video chat (the link is in our calendar). Come and say hi, bring questions you may have, or just hang. Building this community means getting to know one another. :) Hope to see you there!

Love this quote! We sit in front of people all the time who are starting or restarting their health journey, and they often feel like there is a mountain in front of them. We also get to see how each person figures out a way over that mountain. Doing all the work and getting to the other side changes people - in so many beautiful ways. If you are just starting to climb your mountain, just focus on the step right in from of you, and eventually you too will be on the other side. Anyone relate?

I grew up in the south, and we love our pickled anything! You name it, and a southerner has probably pickled it. 😂 Pickled veggies add a great pop of flavor to so many dishes, including BBQ, sandwiches, charcuterie & cheese boards, salads, grilled meats, and so much more. I also just love diving into a jar of pickled veggies all on its own. 😋 Unfortunately, a lot of pickled veggies you can buy are loaded with sugar, and often times in the form of high fructose corn syrup. 😳 Luckily, I have my own recipe for pickling veggies, and my favorite go tos are beets, carrots, and red onions. (Green beans are yummy too!) INGREDIENTS for PICKLED VEGETABLES - 2 large Beets Cubed - 4 Medium Carrots Cut into Sticks - 1 Large Red Onion Sliced and Halved - 3 Cloves of Garlic - 3 Sprigs of Fresh Dill - 6 Black Peppercorns - 2 Cups of Apple Cider Vinegar (other vinegars can be substituted) - 2 Cups of Water (filtered is best) - 1 ¼ tsp Sea Salt Start by prepping the vegetables and placing them in their respective jars. Add 1 sprig of dill, 1 garlic clove and 2 black peppercorns to each jar. Heat the water, vinegar and salt over medium heat in a pot on the stove, letting it lightly simmer for about 10 minutes. Pour the mixture into all the jars and let them sit uncovered for about 30 minutes. Then tightly seal the lids on each jar and refrigerate. I recommend waiting at least 48 hours before eating the veggies, but I prefer to wait even longer if I can resist! Giving them a week means even better flavor, and they will keep for at least a few weeks in the fridge. ❓What pickled foods do you enjoy or maybe want to try? ❓ Happy Pickling!