What does progress look like? Cookbook update!

food, love & life →→ FOOD, LOVE & DAUGHTERS

Each week I’ll share personal stories, insights, and tips on healthy food, movement, intuition, and growth—always with a touch of spirituality. My path has been anything but straight, shaped by family, friends, gratitude, and love, and I hope my experiences resonate with you. As a trained Holistic Health Coach and passionate foodie, I love all things clean, organic, and nourishing—and I’m excited to share that passion with you.

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Let’s Dive In…

At long last, earlier this week, we had the official cookbook handoff. It felt amazing! I have been working on this Google Doc since August 2023. The photos have been edited 100 times. Both files were sent through the internet abyss to my book designer, Rinck Heule in Michigan. My three editors, Gill, Rich, and Danny all successfully completed reviewing the text for spelling, Oxford commas (don’t ask!), consistency and an easy flow of reading. We named my last edit the ‘disaster’ edit.

A Quality Team of People Involved

Danny’s job was to ensure there were zero mistakes, no disasters! Mandi, my lovely photographer, never blinked an eye as I made so many last-minute requests for picture edits and changes. My sister Becca helped me with an unexpectedly emotional decision, choosing the front and back cover pictures. She has a keen photographic eye, and I knew I could count on her to be direct and honest. Last but definitely not least, my publisher and brother-in-law, Barry Friedland, held my hand and thoughtfully guided me every step of the way on this book journey. Gratitude is an understatement. Thank you to each and every one of you.

Now I wait. Rinck says it will be 4-6 weeks before I see the book laid out. I’ve shared my vision with him for what I would like the book to look like. We talked about colors, fonts, and design. But the idea of seeing it actually laid out is scary and exciting all at once. Now I must be patient and wait.

In the meantime, I have my time back, for the first time in a long time!

So I head back to my favorite space, the kitchen - my office. You’d think I would take a break, right? Spending two plus years working on a cookbook, you’d think I’d run to the woods and put up a closed sign on my kitchen. But no, actually I am excited to get back to the scene of the crime. I have new cooking ideas, new recipes I’d like to try. It’s time to attempt some new soups, discover yummy energy balls, and maybe experiment with a new seafood recipe? Who knows, the options are endless. Any suggestions?

So what have I been cooking lately?

My recent interest in food is in finding recipes that are gentle on the gut, digesting easily. Rather than red meat, I’m making more chicken. Rather than pasta, I’m baking sweet potatoes; Japanese are my favorite and purple ones taste delicious. Rather than cruciferous vegetables, I’m cooking steamed green beans and carrots.

My best concoction of late is quinoa cooked in chicken bone broth. Double home run – quinoa has 8 grams of protein per cup when cooked plus it’s also considered a complete protein, meaning it provides all nine essential amino acids — relatively rare for plant-based foods. The bone broth also adds 8-10 grams of protein per cup. In the morning when I am looking for good clean protein and if I want to eat something light and warm, this recipe is spot on. Once cooked, you can easily add sliced bananas with cinnamon, berries, shredded coconut or toasted pepitas. A splash of good salt at the end makes it a perfect way to start the day.

Breakfast Quinoa

• 1 cup organic tri-color quinoa, rinsed well

• 2 cups organic chicken bone broth

• ½ teaspoon Himalayan pink salt

• 1 teaspoon coconut oil

Bring bone broth to a boil. Add salt and coconut oil. Stir in quinoa. Cover with lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes and fluff with a fork.

Healthy Gut Note…

Allowing the quinoa to cool and then putting it in the refrigerator for a couple of hours and then reheating it makes the quinoa a resistant starch. This is a type of carbohydrate that resists digestion in the small intestine, and instead ferments it in the large intestine, acting like a soluble fiber. It is a prebiotic food for beneficial gut bacteria. I am a big fan of anything that supports a healthy gut.

Additionally, I may bake a variety of sweet potatoes: orange, purple, or white. I let them cool and then put them in the refrigerator overnight. The cooling in the refrigerator overnight turns the sweet potatoes into another resistant starch. In the morning, I will slice them up into wedges and heat up a few in the microwave. I add a little bit of salt and cinnamon to my reheated, sweet potato wedges. Cinnamon is great for blood sugar. Another tasty breakfast that is easy to digest and light on the stomach.

Are you cooking anything interesting for breakfast? Something gentle on the stomach yet warm and delicious? Please share.

With love & gratitude…. ❤️

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