Physical Health and Body Archives - Page 16 of 24

Wild Thing Pose to Get Your Wild Creativity Back

Wild Thing Pose is one of the most interesting name yoga poses. And it’s a beautiful pose like this wild natural artwork up the side of a bridge.

Sometimes you just need to let your hair down. So today I’m sharing two yoga poses that let you do just that, and maybe give you a few minutes of creative joy if you haven’t felt that in a while. One is called Wild Thing pose.

You may know the pose (or vintage song titles 📼 with the same name). The Wild Thing pose helps unleash your creativity, especially if you feel like you’re in a rut or ready to pivot. This pose can help you feel a little happier.

…On Fridays especially, don’t you feel like a little weight has been lifted off your shoulders from the weekly grind?

With more freedom where you can express your more fun side, in friendly conversation, wearing fun clothing, or even get around on different wheels 🛼 🛹 🚲

People on the receiving end are even in a better mood if you work in customer service. Friday makes up for Monday when stress is highest.

And it’s not easy to be creative when you’re feeling stressed. So, you may need to unwind between the two opposing moods.

If you feel irritated, anxious, or resistant (that’s Vata, Pitta, and Kapha all rolled up in one in varying degrees), then your body may be playing detox wellness catchup. There’s a delay in the mind-body connection.

So whether you’re ready to try the Wild Thing pose has a lot to do with how you’re feeling. Relaxed, calm, and a bit daring is a better time. It’s also a great pose to do after you’ve fully woken up and taken a shower to stretch your body and mind.

When you’re present in this moment, then this is a great way to celebrate. If say you’re still rehashing what happened or how a day or a happening could’ve gone better, then you’re probably better off to calm your mind down first and wait until later to do this pose.

And when you’re ready and refreshed, then you can start with a blank slate that works best for most creative endeavors.

At corporate work and public environments, they love rules, structure, and close-ended goals. In creativity work, it’s a white piece of paper or canvas waiting for you to come up with something new and unique.

So, the Wild Thing Pose is a great way to get in the spirit of your creative intention. Especially if you’re a content creator or share artistic expression, and today is a creative day. Anything goes.

You ready?

How to Do the Wild Thing Yoga Pose:

Basically, the Wild Thing pose is a backbend and you decide what it looks like. It can be easier said than done…

One foot, two feet, and one hand or on all fours. It’s up to you. One way to find your Wild Thing pose, is starting in Downward Dog and then you peel one arm off your mat and look up or face up to the ceiling or sky.

Reach that arm up in the air. The other arm is grounded on the mat or floor. Then you decide how you position yourself and the rest of your body. There’s no definite structure. This is a common start. And you can work on your Wild Thing (but it shouldn’t feel like work).

For a present awareness move, then plant the foot already closer to the floor flat down. And you could rest the other leg out with the outer foot touching or resting on the floor.

There are no limitations or rules. And you can also get into this pose from Wheel Pose. Gymnasts do really well with these poses as it helps to be flexible. But not needed for home or studio yoga.

One thing’s for sure though… in the Wild Thing pose, you will definitely get off your mat, a metaphor for thinking outside the box. You get to express freedom and creativity.

And if you have a chance to look around at another Wild Thing pose like I did in a yoga studio and saw other Wild Things in the class, you see how differently wired and designed we are as unique humans. Use your Wild Thing pose as your creative expression that stretches your body, sides, and mind.

And when you’ve had enough of your Wild Thing pose, you may not want to stop just yet. You can find your Falling Star pose from there.

A falling star has a curvy trajectory so you could model after that. Like these curves made with chili pepper flakes for a chocolate granola snack. I made the star from beetroot powder that’s a great balancing ingredient.

Falling star beet granola recipe below. 🌟

In the Falling Star pose, like the Wild Thing pose, you choose. You can slightly adjust your Wild Thing pose into a Falling Star to get pose variations. Vatas love that 😊. You can stay on the floor with your legs and arms widely spread out… or leave just one foot and one arm touching the mat.

When mindfully present, this is a great way to empower yourself and use your body and yoga pose to show off your intention in case you’re wondering what practical application this pose has.

And you can also choose to start over in a grounded standing position. Start in a Five-Pointed Star Pose where your two legs are spread wide apart beyond hip width, two arms stretched out to the sides. And your head makes up the fifth-star point.

You are a star! ⭐️

For your freestyle Falling Star, maybe you’re leaning or swaying even if ever so gently to one side, comfortably balanced, and letting go of the opposite leg and foot from resting on the floor beneath you. You don’t need a mirror to feel lighter and to trust your instincts.

This is a good metaphor for how letting go can be freeing in your life. You can fall away from getting in your own way of anything holding you back.

Letting go of outcomes is one of the hardest things in life I found. It’s not easy to let go of something you want to happen, especially when all your life you’ve been groomed to be in control. But that openness allows for something better to come along.

Sometimes we’re not thinking big enough. So in those times especially, being in a Falling Star yoga pose can be therapeutic and a good reminder.

Another Falling Star variation is to sway and bend your torso to the side a little or a lot (like how a palm tree can bend to withstand tropical storms). 🌴

You can also reach your helicopter arms out or up to help you balance. It’s not about how bendable you are. It’s that you’re willing to even try it!

You’ll get more flexible as you stay in the pose longer. It’s your unique Falling Star creation. 💫Just be sure to have fun! 🌟

And you can do that with this fallen star beet granola pan you can make in minutes with a few ingredients.

Star Beet Granola Pan

Author Brandy @ Healthy Happy Life Secrets

Equipment

plastic wrap

Ingredients

2-1/2 cups oatmeal
1/2 tsp cinnamon
pinch of salt
1/2 cup light olive oil
1/2 cup raw honey
chocolate, melted
beet powder
crushed red pepper flakes

Instructions

Combine dry ingredients and then mix in wet ingredients.
Bake granola for about 25-40 minutes at 325°F or until toasted.
To make chocolate topping. Prepare chocolate on display pan you will be using. Take a piece of plastic wrap and put on top. Add melted chocolate and pour onto plastic wrap. Refrigerate until chocolate is hard. After granola is baked and cooled, you can pour into the pan and then add the hardened chocolate ontop removing the plastic.
To make beet heart: take a star stencil or make a star cutout with cardboard. Add beet powder to create star shape. For fallen star effect, use tweezers to pull out the yellow pepper flakes (found in crushed red pepper flakes) to make a fallen line.

Kitchen Food Pantry + Healthy Cinnamon Roll Recipe

Kitchen food pantry is a must whether it’s shelves or bins if you want to maintain a healthy eating lifestyle and not have to run out to the grocery store every time you need an ingredient 🤔

And if you want to make a recipe like cinnamon rolls below, your ingredients are cupboard and pantry ready or can be subsituted.

my kitchen food pantry in 2020. — The 2020 Pantry that started it all. It wasn’t all healthy, but then gradually as the world became more social healthy so did my kitchen.

It’s smart these days to have a running house kitchen food pantry, especially with all the grocery store shortages and shipping dilemmas.

What you store in your kitchen food pantry ends up being part of your diet (the same concept as: what you bring home from the grocery store or delivered ends up on your plate).

So, I started a household kitchen food pantry at the start of 2020 because I’m a planner and that makes food conveniently available in real-time.

Real food is a basic need, and no metaverse can change that (zero taste would never last on our planet 😊).

Plus, having a personal kitchen food pantry lets you bypass the panic buy waves that seem to run rampant.

And you can find yourself cooking and baking more, just in case you’re looking for homemade-cooking inspiration.

But even if you’re not a planner, the checklist below can help remind you of healthy pantry food items to stock up on when you’re running low.

kitchen food pantry cinnamon bun ingredients. — Cinnamon bun recipe below 🍥 👇

One recent item I found interesting that made the trending grocery shortage list along with chicken is cinnamon buns.

They are easy to bake (I think) and I have a delicious and fast recipe bake below

🥮 that’s gonna keep you smiling and healthy. It all starts with having cinnamon spice on hand (and one of my #1 go-to sources for adding a little sweet to bakes, foods, and drinks). Cinnamon I think I sweet, and no heat, but if you’re not used to it, can kinda feel that way.

Ceylon cinnamon is the kind you want to add to your healthy beverages. The regular or traditional cinnamon is Cassia cinnamon that’s often used in baking.

So, anyway… Here’s a kitchen food pantry idea list that can come in handy (from my pantry to yours maybe?):

✔️ Nuts, Seeds, and Dried Fruits (ex: raisins, craisins, dates, papaya, almonds, walnuts, sunflower seeds, flax seeds) come in handy as snack fillers between meals. You can make a trail mix or use them to bake with.

They’re dry ingredients so they water down baking, that’s working to dry what’s baking in the oven. If you have temperature-sensitive nuts like macadamia or Brazil nuts, you can keep them in the fridge to give them a longer life.

✔️ Canned Beans and Other Legumes (ex: white beans, black beans, peas, edamame, chickpea-garbanzo beans) you can use for every meal or straight out of the can.

You can run water inside the open cans to rinse out some of the preserving salts/sodium, or you can use the can liquid for soups and dips. You can even use the chickpea aquafaba liquid as an egg white substitute. There are no rules. But once cans are opened, it’s smart to refrigerate and use ’em within a few days.

✔️ Packaged Fruit (or what I call pantry shelf fruit, ex: unsweetened applesauce, cherries, pineapple) come in handy for baking.

Btw, I try to buy the unsweetened (or unsalted) versions if there’s a choice for all food goods ready-to-eat or for baking. ‘Cause then you can choose what sweets or salts to add back in, and control how much. And that’s part of the benefits making your own bakes and dishes.

✔️ Canned Proteins (ex: tuna, sardines, clams) make great snacks and lunch meat. You can add to almost any carb meal.

✔️ Shelf-ready Non-dairy milks (ex: almond milk) are good to keep around, plus a can of coconut milk and evaporated milk for easy baking or soups. Best expiration dates are usually over a year out.

✔️ Comfort Food Boxed Pasta make a pantry shelf look organized (that probably wasn’t your first thought, lol). There seems to be a new pasta shape out every year and in panic-buy shortages, the whole aisle empties fast (and ends up in pantries!).

So it’s good to have a couple of uniform boxes with different pasta shapes on hand. Larger pasta surfaces like shells will hold onto sauces better when you’re deciding what shapes and types to go with (ex: traditional spaghetti, macaroni, whole wheat).

Veggie pasta doesn’t need a fancy sauce and can taste light and elegant with the right EVOO.

✔️ Canned Tomatoes or Tomato Sauce go hand and hand in your pantry for a weekly Italian meal. But the cheese doesn’t belong there and I agree with the Italians that parmesan (America’s cheese) is not high quality once you get a taste of the better stuff.

You can opt to store nutritional yeast as a dry, cheesy alternative. It’s called “nutritional” because it’s full of nutrition (vitamins and minerals).

✔️ Slow Cooking or Old-Fashioned Oats and Grits. Good for breakfast but they can be substituted instead of flour for some bakes, and if you want to do gluten-free.

✔️ Other Whole Grains: (ex: brown rice, quinoa, barley, farro). Just look for “whole” in front of grains.

✔️ Drinks: (ex: unsweetened cocoa for baking and hot cocoa and ground coffee.) Even if you don’t drink these often they come in handy for occasions. You can always make healthy cold brew coffee if you don’t have a coffee machine.

The best drink for your body (water) isn’t in the pantry.

✔️ High Bran/Whole Grain Cereal: Processed cereals (including fortified ones) have gotten a bad rap. Some you may have heard we grew up with are even linked to having traces of weedkiller.

But if you find the right fortified cereal, that can be a good daily fiber source and a possible better sweet substitute.

✔️ Chocolate chip morsels: You can always find some chocolaty-way to bake them in or enjoy in a no-bake trail mix.

I learned in my Doubletree catering experience that chocolate chips will get you far! You can see my easy one bowl chocolate chip oatmeal cookie and cool-star design chocolate oatmeal soft recipe

✔️ Salts: (ex: kosher, coarser sea salt, regular sea salt). Kosher is good for some bakes while coarser salts are a great finishing touch for veggies (almost like a salt garnish).

They allow you to appreciate your foods better at the moment when they activate on your tongue ...remember the different taste regions on the tongue?

Coarse salt on Brussels sprouts can change your opinion of the healthy veg.

✔️ Vinegars/Condiments: (ex: apple cider vinegar, red wine vinegar, white wine vinegar, Worcestershire, and soy sauces).

These are versatile ingredients you can use to dress up your dishes, dressings, and sauces.

✔️ EVOO: keep a medium and a lighter version for cooking vs. baking (if you like the scent and taste, chances are you’ll love it in your dishes).

✔️ Flours: all-purpose, whole wheat, bread, corn, gluten-free (ex: almond, coconut, and buckwheat can be used in baking). Gluten-free flours are better preserved in the fridge than in a pantry.

✔️ Baking agents: cornstarch, baking powder, baking soda-the orange box in your fridge not to be confused with slightly different baking powder in baking, yeast packets for breads, sugars sparingly used for baking (ex: powdered sugar, monkfruit sugar, and brown sugar). You can learn to add less sugar and crave less.

✔️ Soup: before 2020, I used to buy canned low-sodium soups, and learned to cut down the sodium even more by making soups from fresh and my kitchen food pantry ingredients.

With fresh and root veggies, you can almost make any kind of warm soup you want. Same concept with fresh fruits where you can make any no-added low-sugar cool juice you want.

✔️ Variety of anti-inflammatory herbs and spices: for every day you want to have a variety of spice such as: oregano, turmeric, cayenne, cumin, black pepper, cinnamon.

For Thanksgiving and Christmas holidays, you want to take a look at your spice options, and add spices such as thyme, rosemary, nutmeg, anise, allspice, cardamom, cinnamon, ginger if those aren’t fresh.

✔️ Loose leaf and tea bags: from an herbal list, peppermint is always good to have on hand for aches.

Floral and fruity tea is also favorable. Black (ex: cinnamon, Earl Grey, chai), green, and red/rooibos are antioxidant wonders.

✔️ Breads: Where is the best place to preserve bread longer… pantry, fridge, or freezer?

It’s the freezer. The fridge hardens and dries out your bread, but a freezer will keep it from undesirable changing properties after 2-3 days at room temperature.

You’ll know when freezer bread has eventually turned stale as it has a freezer-burn, cardboard-like but that doesn’t usually happen for months or longer.

If you’re wanting to freeze bread, slice it up at room temperature first before freezing, so you can pull out the slices you need without de-thawing the entire loaf. Pop frozen toast in your toaster, and it’s just as fresh.

And here is the no-refined sugar but refined cinnamon buns 😊bread recipe:

Jump to Recipe

Low-Sugar Delicious Cinnamon Rolls

For sweetness, I recommend adding honey in the dough and as a final glaze. Also, add a load of Ceylon cinnamon spice in-between for the sweet. Of course.

You can add sugar or monk fruit sugar if you wish and if you have a younger eating audience that’ll appreciate the sugar. Your older guests (and maybe you) can appreciate your sugar in moderation healthy baking gestures.

Healthy fat is used in this recipe. Keep in mind: if you use a healthy fat like light EVOO, it won’t be like the bakery and store-bought cinnamon buns you’re used to.

These cinnamon buns’ bite will be moist, and a little different than a flaky butter finish, but still uber-delicious.

Flour: Bread flour (or a mix with whole wheat flour) does the best for cinnamon buns in my opinion, but you can definitely substitute with crumbly gluten-free “healthy” flours and add natural xantham gum or other binders.

But I like no-fuss or muss, so this bread prep can be done in 5 minutes by hand mixing 5 ingredients: warm water, flour, yeast, plain yogurt (or condensed milk if you want to use kitchen food pantry only ingredeints), and salt. Plus, honey for sweetness. And no proof waiting time.

The enriched dough rests for a few minutes, and then you can roll the buns and watch the magical oven work while pursuing other hobbies 😊 …that’s how I Cinna-roll in this delicious-on recipe.

Print Recipe

Healthy Cinnamon Rolls

Course Breakfast, Dessert

Cuisine American, swedish

Servings 8 rolls

Author Brandy @ Healthy Happy Life Secrets

Ingredients

2-1/2 cups total flour (you can mix bread flour, whole wheat, gluten-free bread)
1/2 tsp instant yeast (if you use active yeast add to warm water to activate first)
1/2 tbsp sea salt
1/2 tbsp raw honey
1/2 cup plain yogurt (Greek yogurt recommended) or a can of evaporated or condensed milk, or coconut cream
3/4 cup warm water (+ more)
cinnamon spice (to taste)

Instructions

Make bread by mixing flour, water, salt, yeast.
Let proof for at least 1-2 hours.
Roll into a log.
Cut into even slices with cooking thread.
Set on baking tray and bake on 350°F until golden brown. Optional shine: Add egg wash when almost done baking (or glaze after baking and cooling).

Cinna(MON)-Roll Bread Buns

Ingredients (for 8 rolls):

8”x 4” (or 9”x5”) pan

2-1/2 cups total flour (you can mix bread flour, whole wheat, gluten-free bread)

1/2 tsp yeast (if active yeast add to warm water to activate first)

1/2 Tbsp sea salt

1/2 Tbsp raw honey

1/2 cup plain yogurt (Greek yogurt recommended)

¾ cup warm water + more

Directions:

Mix ingredients in a bowl adding just enough warm water until all the flour is incorporated. Some of the dough will be stringy dough pieces or crumbs, and not a smooth dough (not like a baby’s bottom 👶).

Let rest for a few minutes (or leave overnight covered in the fridge).

Bring the dough out and lay it on top of bench flour (any baking flour will work. I like to stick with the same ones I’m using in the buns or whole wheat flour). Roll out dough (not too thin to about 1/4-1/2″ thick) into a rectangle shape and then cut strips with a pizza wheel cutter (or knife), saving the dough scrap ends.

Roll out the remaining dough and combine with the dough scraps, to make 8 total long pieces about the same size. These will be your buns.

Healthy Version:

Then brush light EVOO (good for sweet baking) or ghee (clarified butter) on each strip. And then layer and fully cover a generous dusting of cinnamon spice (Ceylon cinnamon suggested and the amount based on your preference).

Bake time will vary depending on flour choices, dough thickness, baking pan, and oven. As a guideline, bake until a little darker than golden brown as the outside is browner then the inside that can still be a little moist/unbaked.

Suggested time and temperature: Bake at 350 °F for about 45 minutes. Pull out halfway and brush more EVOO. Then reduce oven heat to 200 F for another 10 minutes. That’s what these in the photos were baked in.

If you find the outside looks too dry, you may want to brush with EVOO again. You could also substitute with an egg wash (about half way through) for a ‘lil moist shine, but I prefer another way after cooled…

Cinna-roll looks pretty cool with the tea bath, huh?

Because the bread dough is pretty dense after cooled, I then add sweet orange zest, and raisins ontop, so it looks a little like a pain aux raisins. Then I pour brewed warm (but not hot) tea over the cinnamon bun, that softens and plumps up the raisins (like you may have heard to add to your Earl Grey tea and that mellows out the brisk taste). Well… the raisins and zest here add sweetness and the tea bath adds the mellow. The fruit-forwardness comes through.🧡

For the pouring tea, I suggest using a black tea: like cinnamon, chai, or Earl Grey. Then when you wanna enjoy it, you’ll have a sweet, warm, and lightly moist bread experience. Yes, please! 😋

Healthy Foods Substituting Ingredients

Healthy foods can substitute processed and other ingredients that your body doesn’t use as nutrition.

The Great British Bake Off does substituting ingredients. But healthy substituting, I’m not so sure about 😊 because that’s not their point.

Getting to love healthy foods can take gradual changes.

And food variety and curiosity can create opportunities.

Eating healthy got me interested in cooking healthy foods and using healthier ingredients later in life post-catering management work days.

Those days, I rarely cooked as I was always around decadent foods from a hotel kitchen.

And then stepping away from party planning and then into the pandemic days, I started to home cook and bake daily.

One ingredient at a time, I exchanged filler and not so great ingredients for healthy ones.

It started with interest and fascination with exchanging a simple ingredient like yeast for eggs, gives you risen bread instead of pasta.

That’s the same sort of small ingredient change that you can make in daily meal planning (even if you don’t cook today), that can make a big difference in your health.

But first, you need to know what to do.

“When you know better, you do better.” -Maya Angelou

Btw, as of today, Maya Angelou is now appearing on minted quarters (so her legacy advice is even more valuable!).

But anyway… long before I learned to cook, I didn’t care so much about the quality of ingredients as I did the final product taste.

And for work, I planned catering events in hotels and restaurants, and I can’t think of a single instance where there was a request for a full-on healthy party menu (over good tasting meals).

That theme never came up in conversations. In throwing successful events, enjoyable and making happy memories in those situations means serving an unforgettable mouthful of delicious.

Once in a while, sprinkled in the mix, there would be a request for healthier alternatives because of food allergies, or for a raw vegetable crudite platter that was considered veg-forward, and to start the party off on a light note.

Or for conference event planning, where the catered food was the main daily food the guests were eating and the host planner wanted healthier energy and “brain food” served. But those were the exceptions.

And that’s partly because eating rich foods for a day or eating out for a few days doesn’t have the same consequences as it does for daily eating that become the routines and habits.

When you have an overall goal to stay healthy or be health-conscious, you care about the overall weekly diet and the ingredients.

And if you’re the one cooking and adding the ingredients, you get to decide how much of this or that you add to meals. That can very rewarding and I share a few tips below whether or not you cook today.

…You just never know what will be a good source of inspo to get you cookin’ and as I found on my journey.

I never say never, but if you live near a city especially, gardening isn’t usually the main source for full-on meals. But many of us cook regularly as we want to learn how to make new dishes and develop cooking skills confidence.

So that’s my first tip for anyone: to try and cook more often even if you don’t think you can boil an egg or make a box of pasta. We all start somewhere!

When you make, cook, or bake your food, you start to think about your foods more than when you’re just eating, heating, or ordering food in.

Then that brings more awareness to eating healthy foods if that’s a goal you have.

And in that case, making everyday recipes that have sticks of butter or shortening just won’t cut it.

At first, you can be feeling at odds following recipes that have a mix of healthy and not-so-healthy ingredients. That’s part of the journey.

I always start with the ingredients.

If I don’t like what’s in it, then I just skip the recipe or food. But when you’re starting out, following a recipe is easier and can be more fruitful… just in case you needed some cooking encouragement to keep trying.

Our olive oil EVOO society has also made it easier. That’s what I call it because EVOO (thank you to the Mediterranean diet) is often used in restaurants over butter, that used to be the standard.

Healthy fat foods and healthy monounsaturated fat like EVOO (as in EVeryday olive oil + extra virgin) used with a light hand drizzle is going to be a good substitute for your body health.

Just add a few drops and then spread it around the pan with a baton flick of the ninja cooking wrist 😊. Just sayin’ too much of a good thing is too much.

But a little bit benefits your cooking too. Besides food flavor and a glisten, this keeps your food and pans from cooking heat burns.

The biggest goes to body health of course. So, my second tip is to substitute butter with healthier ingredients like applesauce or yogurt for baking, and ghee or EVOO for cooking when you can.

Traditional Christmas Cookies are the sweet recipe exception I have found that isn’t the same without the buttery taste-texture.

But even in that context, I still think (and from my own baking experiments) know that butter can be substituted, and still be just as delicious and enjoyable.

You may just have to get a ‘lil more creative with the cookie decorating.

…I made these (above photo) bak-love-a layers with light EVOO (that’s great for sweet and savory baking). I only used butter to add on the top layer glaze to please my younger self.🤷🏻‍♀️

Just an example that balanced moderation can be effectively added into recipes where it doesn’t have to be all or nothing.

I find hard and fast rules can fall flat and in the category elimination diet that I tend to stay away from.

I think eating diverse, mostly plant-based, and moderation for most everything else is the way to go and the way I go. Especially if you have food allergies and sensitivities.

But, this is a healthy leap from when I started my baking journey using ingredients like shortening that you still see in Southern comfort cooking recipes.

Aah… but, when I knew better, I did better. And that could be your journey.

Like I learned butter is made from heavy cream and if you keep whipping, it easily turns to butter.

It’s lessons like this where you can get revelations like I did, that an ingredient’s makeup and consistency is (ex)changeable. And so, ingredients are not fixed as what we know them as. They can be substituted and swapped in recipes.

A good example would be substituting sugar with healthy foods like dried fruits, fruit zest, or honey (that can help allergies too).

These types of little changes make big difference to health, and how you feel in your day. And, maybe the bottom line… or the waistline (yay!).

Or, maybe you’re a natural Vata (or know of some)…that’s me too 🙋🏻‍♀️, where you may have inherited the thinner genes and higher metabolism. You still have to watch the fats.

If you’re a female adult, you wanna make sure you’re not “skinny fat” that’s a good healthy measurement.

You can do this by comparing your waist to hip ratio (where most women can aim for under 80%).

There are no shortcuts to good health as your body has a different opinion on what it needs that’s different than our tastes and wants.

Another healthy substitute is oats and grits for pie crusts, cookies, and brownies mixed with apple sauce or yogurt and honey. When you bake, then you can make these swaps pretty easily, both butter and gluten-free (without flour).

Healthy foods like grits can be used as the pie base.

But when you shop from grocery shelves that’s a different story as pie shells look harmless, despite not-so healthy ingredients. And healthy foods don’t jump off the shelves either.

You can just as easily add Greek yogurt and jam or fresh fruit to your gritty pie shell.. that’ll hold up beautifully!

That’s how I started, not really paying attention to nutrition labels and ingredients.

Then along my healthful journey, I decided not to choose Mister Donut of any kind, fresh or not, because I knew and know what’s in them.

Besides taste, very little. And lots of sugar and fat. And I trained myself from awareness to look at them like that, and see the missing-ness through the hole in the middle.

But for others, and you, that could just as easily be another processed food item where the consequence is known and inevitable.

When a tradeoff is determined as individually undesirable, then you beneficially want to give it up (and don’t HAVE to give it up that can cause an internal conflict).

These btw (below) are healthy “donut hole” inspo w-hole bites and balls of energy that anyone can bake and substitute for high-sugar and fat.

Black bean “brownie-inspo” ball of energy bites

When you pause on the processed foods, you can gradually not desire to eat the super-sweet stuff anymore. It can work if you work it. And then you actually like the taste of healthy foods.

Your habits then become your choices.

If you’ve ever fasted, then you probably know the feeling… because after a while you can stop caring or obsessing about eating (like I did in fasting experiences). I’m not a good faster but I’ve attempted fasting sweets.

After a day or so, you can stop craving whatever you’re fasting from because you, your mind, and your body are in agreement that you don’t need those foods (at least not now).

So, then you’re satisfied.

And that’s all you need to care about when it comes to eating enjoyment. Being content to be happy.

…I remember the days when I got teased by friends for eating healthy and selecting healthy food choices. I felt bad they didn’t know what I knew in nutrition, and sadly, that adds aging stress on the body.

Our bodies are tricky and complex and has a different daily systematic agenda that doesn’t necessarily like our unhealthy choices after swallowed or initial taste bud food changes that we choose (that can be unhealthy or healthy foods).

I knew back then (even if it was subconscious) that I wanted to live without eating regrets or damaging the one body we’re given, so I followed my instincts and those became habits.

When you don’t take for granted your body’s resiliency, that can help you to want to be healthier.

Plus, we have so much more food sources and healthy information available to us now that allows us to buy ingredients in person, online, and from global sources.

When your body is used to you eating healthy, another healthy food strategy (and final tip) is to switch up the healthy foods and ingredients regularly. Switching up foods is fun.

It’s an enjoyable game you can play that you’ll never get sick of and is what your body wants for you as it craves good taste and healthy variety.

Plus, if a food is labeled bad or good and that evolves or changes, like nuts used to be deemed bad and now are great healthy fats, then you haven’t put all your eggs in one basket 🥚🥚… you know what I mean, Jelly Bean 😉.

And you can make your own baklava… baking and phyllo dough is as fun as pasta making along with the Great British Baking Show.

Easy Phyllo Dough For Baklava

Make phyllo dough from scratch! It's not as difficult as it sounds... and dare I say fun!

Course Dessert

Cuisine lebanese

Author Brandy @ Healthy Happy Life Secrets

Ingredients

2 tbsp olive oil
1 cup flour
1 cup water
pinch of salt
honey
chopped nuts
dates, orange, and cinnamon (optional)
additional bench flour (to prevent sticking)

Instructions

Making phyllo is a lot like making homemade pasta, but much thinner.
Make a mound and a hole in the middlle where you can add the olive oil and slowly add water. Knead for about 5 minutes and then form a dough disc. Let rest.
Roll out as thin as possible and then you can slip into the pasta maker if you have one, adjusting until you get to the thinnest setting (e.g. 1). It will look opaque but the hope is that there will be no holes.
Cut into strips that you will use as layers for the baklava.
For the baklava, you can brush honey and top with chopped dates and nuts (walnuts or pistachios work well) on every other layer if you make 7 layers ending with the top layer with honey and nuts. Sprinkle each layer with cinnamon and orange zest if you like (good for Ayurvedic Vata balancing!).

3 Easy Healthy Soup Recipes With Low Sodium

I have 3 easy healthy soup recipes below that you can make (with low sodium and sea salt if you like). Before 2020, I never made my own soups. And today, I only keep a backup can in my pantry.

And you can too!… if that’s what you aspire to even if you don’t know how JUST YET.

But with delicious plant-based ingredients, you can make soup broths that you easily turn into clam chowder with a potato soup base. You impress yourself and everyone you make the soup for!

After you learn to make homemade soups in simple steps, you’ll probably not go back to store soup cans as these have delicious natural flavors without all the sodium!

And you’re doing your body healthy good. And probably saving a few dollars if that matters.

And these are the 3 easy healthy soup recipes I’m sharing below:

1. Mushroom soup (with old-fashioned but not-out-of-style oats)

2. Carrot soup (with digestive-wonder root, ginger)

3. Clam chowder (New England style that’s my personal favorite made from potato soup)

If you want to skip my introduction here (even though there’s good, healthy information that I’ve wittled down and most recipe sites are longwinded ,but this recipe article is not), you won’t hurt my feelings… and you can head straight down to the easy recipes at the end.

And if you want to learn a few healthy moves, such as Ayurvedic healthy balance acts, then here we go:

Let’s start with some soup ingredients that I’ve incorporated below, were not my faves as a child. And as I grew up, I decided I like ginger when that was not my way. I gave it another try and it stuck.

Like many kids, I like processed, sugary, and salty foods and that didn’t change as I grew into my adult Vata self.

And for any of us, we can modify our choices and influence our healthy change.

You can impact and change your health one flavor (and easy healthy soup) at a time.

Vatas especially (and some Kaphas) cuddle up to comfort food in the cooler months and the soups below will be warming and great for the transition seasons.

When we have a Vata imbalance that any of us can have, we love and crave our sweet and salty balance. One minute you want a sugar fix and the next a crisp snack with salt.

If you want to learn more about what’s going on with your body now (and tips to restore), take the body balance quiz.

Most recipes you see, say “salt to taste” or a pinch of salt. In baking, there’s always a pinch of salt and it really adds to the flavor. A ¼ teaspoon is about 5-6 pinches of salt.

If a recipe calls for 1 teaspoon, I usually use A LOT less. Why? Because health is in moderation.

And as a home baker… I rarely use butter unless it’s for celebrational traditional holiday bakes or Christmas cookies and special cakes that wouldn’t be the same without… but for everyday anti-inflammatory baking, I tweak a lot. I use healthy oils and natural sweet ingredients.

Like these ball of energy bites are homemade of grits where I added oatmeal, chocolate chip, Greek yogurt, whole wheat flour, applesauce, and honey.

And they’re complete yum, and NO-GUILT enjoyment, hitting the spot if you have a sweet tooth (that I’m an expert about). 😋 energy bites

In creating bakes, I dream up healthy recipes from the baking basics 😉 (…btw, lemme know if you would like to know what baking subs I use, and when in general, as I’d be happy to share those if you’re interested).

I’m involved in a beta chef’s cooking healthy eating group collaboration with RDs that provides culinary teaching and recipe input to a healthy strategy program.

I love food, and my background includes working with thousands of party planning events (and started my career in hotel catering that you already know if you’ve been reading some of my previous blog posts).

I’d hardly consider myself a chef-ette, but I have always had an adult culinary arts interest

…after hotels, I left the hospitality industry and went into more traditional Corporate America work, and then came back to the hospitality working world doing Mediterranean-cuisine (Lebanese, Spanish, and Italian) event planning for about a dozen foodie restaurants.

That’s really when my good food (gastronomy) tastes and senses were re-ignited and I had a chance to re-marry with my “food is medicine” approach to life.

…And if you come to my blog every week, you can plan on a lot of healthy inspiration in my upcoming blog posts (and get past those nasty winter blues).

And that’s especially good if you want to stay balanced from comfort stress eating that can get the best of us as we enter cooler months and warm holidays … and as we try to finish up stressful deadlines for the year!.

To bypass any winter mood funks and balance us, start the year with a healthy amount of a prime soup ingredient… salt.

Salt Talk For Your Soups

For soups, I avoid iodized salt. I don’t usually add table salt (like the ones in the packets) unless that’s all that’s available and the food isn’t already salted.

I alway buy “unsalted” ingredients when given an option.

If you eat out or eat prepared foods from groceries and restaurants, then you probably get enough salt. And probably more than enough salt in our highly processed foods.

When I’m cooking, I use sea salt (non-iodized) for everything and everyday use.

And then I use coarser natural sea salts like Celtic sea salt (or Himalayan or fleur de sel) for preparing meats to be baked in the oven, and for certain cooked vegetables.

Celtic sea salt is great for your rubs and on top as a garnish (not so much in mixing). The crystals are larger so they don’t blend as great as smaller salt granules. And I also Himalayan sea salt for additional healthy minerals.

And the gastronomic person in me, says coarser salt is absolutely necessary for the right flavor and texture on veggies like Brussel sprouts and edamame if you want a culinary meal experience (and not a bland one). Salt is as important as the veggie itself.

stuffed pepper — Turkey and rice stuffed bell pepper idea for soups or holiday meals

You can get away without using salt on certain veggies like broccoli or okra that hold their own tastes. If you add them to soups, the salt is usually already added.

So here are the 3 easy healthy soups that’ll help you with your salt cravings…

Easy Healthy Soup Recipes

Easy Healthy Soup #1: Mushroom Oat Soup

Cook mushrooms in a pot until soft, and add slow-cook oats. Mushrooms are immune-boosting and are alkaline. If you want, add a little cooking sherry, truffle oil, and saffron to get culinary fancy.

mushroom soup

Easy Healthy Soup #2: Carrot Ginger Soup

Print Recipe

Carrot Ginger Soup

Course Soup

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Ingredients

cooked carrots
ginger juice
ginger spice
ginger, chopped
sunflower seeds (optional)
dried parsley (optional)
cumin and Old Bay (optional)

Instructions

Cook carrots on medium heat. When soft, mash carrots.
Add ginger spiced and chopped ginger bits (if you prefer for a more pungent bite good for Kapha). You can also use ginger juice for less chunks, and spices.
Zhugh with sunflower seeds and dried parsley if desired.

Cook carrots in water until soft, then mash and grate or squeeze ginger juices in the soup. You can finish off with alt-milk for a creamy-effect or just leave as is. That’s probably the way a.k.a. without ginger I would’ve preferred as a child 🧒🏻).

healthy soup recipes

Easy Potato Soup or New England Clam Chowder

This is easier to make than you may think! You can make delicious chowder from a simple potato soup base.

Peel and cook common Russet potatoes in a pot with water. You would do the same step if you were making mashed potatoes.

Then decide if you want a creamy soup. And if you do, pour out some of the water and then mash potatoes in the same stovetop pot. Still with the stove heat on, add in your ready-to-eat clams (3 large potatoes to about 5 ounces of clams you can cook or use a can).

I like to zhugh up with aromatic herbs, either fresh or with ground herb spices like cilantro, parsley, oregano, and/or basil.

If you’re not sure if you should add any herbs into your soup (if you’re feeding others), then parsley and thyme spices are less strong (more universally likable) and can be added in of left to individual tastes.

potato healthy soup recipes — Potato base soup

If you’re looking for a few easy-to-make snack ideas to go along with your healthy soup recipes or just to eat on their own, you can try…

Baked kale chips…

Or, homemade baked crackers – zesty za’atar crackers…

Or, popcorn…

Another different twist and take on changing up tastes, is this idea… instead of adding salt, you could add a ‘lil vinegar to your potato snacks and soup.

I like to add ACV vinegar but you could also try malt, red, or white vinegar… they’re healthier and also give the food a bit of a tangy bite.

I like to also add my daily spices (turmeric, black or white pepper once in awhile). I skip needing any salt after all those changes 😉.

So hopefully you are soup-er excited to make your comfort homemade and easy healthy soup recipes, and maybe you even choose to change up a way that you snack.

3 Ways For a Calm Happy Thanksgiving

In the past decade, I have spent 3 separate Thanksgiving holidays abroad or overseas that was everything but a calm Happy Thanksgiving. It was organized chaos in Mexico, Spain, and Morocco.

It’s all relative to each person’s life. For me, the trips were exciting and memorable times, and during more calm days when we traveled around freely. Some refer to as “the easier days.”

Those holidays, I was attending celebrational gatherings and occasions. But despite the freedom and travel adventure, I always felt something missing, being away.

…It’s the similar feeling that you get when you’ve arrived to your destination (place or accomplishments) and now you’re ready to go home or move on to what’s next…

Have you been there?

In those past Thanksgiving occasions, I knew that the something-missing was being in the country that I’m most grateful for, where I live and grew up celebrating Thanksgiving (along with all Americans) on the last Thursday in November. 🦃

Watching the Macy’s Day Parade is a calm Happy Thansgiving event I look forward to… and, hearing television football games played in the background, catching up with family and friends, getting the special dinner on the table in the afternoon, and forgetting calories to celebrate.

…And remembering that Thanksgiving starts and sets the countdown to Christmas.🎄

Holiday time is also a time when holiday stress can creep in finishing work projects for the year, gift giving decisions, and sometimes compromising decisions on food and travel, and making winter and holiday plans.

…So, especially if that’s you, I wanted to help you to find a calm Happy Thanksgiving to kick-off your BEST holiday season.

I joyfully love to keep my holiday season as calm and simple as possible. And baking at home is one of those ways. That’s how I roll (and some time before this year ends I’ll be baking my first swiss roll and you can be the judge of how it turns out… so stay tuned).

And our staying calm is how I believe we can win in our life’s marathon. You don’t have to look far to find ways to not find R&R in this life. It’s your perception (mindset shift) that can change everything for you. I know this, because it did for me.

You can stay cool as a cucumber even when your situations get complicated and sometimes out of our hands.

You’re your biggest influence if you allow yourself that empowered choice.

We can go after the things that make us happy or feel calm.

One example is the Black Friday and Cyber Monday frenzies (you don’t need a reminder as they’re everywhere). Those are part of our newer culture traditions, but not what make a calm Happy Thanksgiving.

I mentioned I was overseas on three Thanksgiving occasions. One occasion was spent in Seville, Spain.

That year, I noticed they had similar shopping celebrations inside a mall I went into. I realized day after Thanksgiving big shopping sales don’t just happen in America in a shouting from the rooftops or fun confetti gun sorta way 🎉.

My turkey (while not the traditional kind) that year came from an express Carrefour grocery supermarket, and while not stuffed (the turkey or myself 😊), I felt grateful that I was healthy and able to travel before I started a new work chapter in my life.

… I felt I knew what I more deeply wanted in this Life… meaningful things that brought more peace, joy, and love that were missing from the previous season.

…That can sound like a Hallmark card or movie-ish, but that’s what everyone wants no matter what socioeconomic status. That never changes. And even if it’s never declared.

Having nice stuff is great, but getting in a habit of buying can swallow us up if we take the eye off the real joy and riches in this world.

And then those fickle feelings, thoughts, and moods can creep into the day. And we can easily feel dissatisfied at some point when our elated feelings draw to an end and the novelty wears off (…that’s this life).

We can then feel something missing when what we really want is to feel whole (and not missing anything). We want to feel healthy and healed.

So, from that lens, looking for the calm (and not the highs that can lead us to the lows) keeps us joyful, content, and in full gratitude (for our life). And in control of our feelings and lives. Simple to say but not easy to do if the mind muscles haven’t been stretched or we get super busy or proud.

I remember in my past, I would get invited to foodie restaurants where the bill would be similar to say getting the indulgent luxury spa works package.

I never felt guilty, but I never felt any better than if I didn’t go, when I looked back. There was a misalignment.

Deeper inside, I remember feeling I would have preferred to just stay at home and eat a nice bowl of delicious healthy homemade soup instead of getting all dolled-up to go out and splurge on a decadent 4-course dinner.

I didn’t need to feed my ego and outer wants. And my body would’ve thanked me for it too!

calm Happy Thanksgiving homemade yam soup — In case you get tired of pumpkin everything, and over Thanksgiving… here’s a delicious, calming Vata yam soup you can try! 😋

…It took me feeling that I wasn’t missing anything to get to that revelation. Does that make sense?

And maybe since I had worked in and out and behind-the-hotel catering and restaurant hospitality-scenes, my lens was altered and the happy going-out eating Disney-effect just wasn’t the same.

…but I really do think it was more just being misaligned with my purpose. At that time, I was still trying to figure out what category that could be as I used limited gifts and talents (and more management and planning skills) in corporate work.

Today, I know what keeps life calm and joyful (especially as we enter holiday weeks where it’s easy to get off healthy and happy balance)… and, that’s taking care of and growing yourself (mind-body-spirit).

We all have a chance to forge a new path or start a new pivot for the first or nth time in this or the next season. I know what that is like as much as anyone (and probably even more). It can be a little uncomfortable in uncertainty, but with taking risks come rewards.

You could be in a slow season or a fast-paced one that’s passing you. Neither I found were sustainable. They were for a season.

And whatever the case is for you today, it’s better to take charge of your destiny.

…Because you’ve probably noticed in your life, as soon as you get used to a way, then a new one is presented especially these days in our warp speed up and slow down world… and sometime it’s hurry up and wait (that will help you in your adaptability and flexibility… good skills to have!).

If you want to find your next calling or your purpose, one thing you can do is maintain better consistent sleep which I think is one of the telltale signs of your optimal mental health (and of course physical health).

If you have a new purpose to wake up for or purposefully trying to search for one, your mental health improves and that helps your sleep. And getting moving with physical exercise can be one of those easier ways to get this sleep party started (if that needs restoration).

As for finding your life’s purpose, if that’s the crossroad where you are, thinking outside of what’s around you and finding inspiration from those outside your circles (different from you) and the sources you usually would look at, can definitely spark new life and life-giving journeys…

For many seasons, looking back, I found I was thinking way too small at times (not dreaming big) and usually those were clouded thoughts. There wasn’t a sharp gut knowing that I had felt before in other seasons (from dreams or heart whispers). Like those feelings of when you know, you know, and when you don’t, you don’t.

When I got more air and space, I could believe for bigger things, and those ideas became my reality. Not usually right away, but sometimes they did “suddenly” in life’s mysterious and everything-happens-for-a-reason ways.

I consider myself a feet-firmly planted on the ground type of person… and maybe that’s how you operate.

On the ground, these days with all the resources we have available to us, we can go straight to the root, find resources, and decision maker sources, and bypass months of trying to find right answers, and get in the front door. The right ones open for you in your effort and staying calm.

And to help you stay calm, here are 3 simple ways to stay feeling balanced, joyful and in calm waiting (if you are waiting) over the Thanksgiving weekend and maybe (hopefully) beyond… Continue reading “3 Ways For a Calm Happy Thanksgiving”