When I first met him, he was 315 pounds and approximately 5’10″. He was pre-diabetic, had high cholesterol, using acid blockers, blood pressure medication and a sleep machine.

I’ve been consulting him since September. Eight months.

A conventional nutritionist or doctor would prescribe a low-fat, high carbohydrate diet and say the prescription drugs are helping his body stay healthy. At the worst, they would add a statin drug to his medication routine.

A conventional nutritionist would say nothing about cod liver oil, high vitamin butter, sea salt, or grass-fed meat. Heaven forbid they would suggest a probiotic or the GAPS (Gut And Psychology Syndrome) protocol.

But I did.

We spent hours in his kitchen removing processed, boxed “food” items with soy, hydrogenated oils, colorings and additives. I felt a twinge of guilt when I donated two laundry baskets of food at the food shelter: less-fortunate people shouldn’t be subjected to that “food” either.

We restocked his kitchen with nutrient-dense, full-fat foods. We found grass-fed protein, pulled in organic produce and talked about balancing blood sugar levels (super important for pre-diabetics).

Despite the nay-sayers and the calorie-in/calorie-out advocators, he stuck to our plan. He changed his lifestyle to a point that was slightly uncomfortable – but, as in every business takeover, there has to be a significant lifestyle change to prove that something is going to happen.

And something [good] did happen.

The first few week he spent eating through the six stages of the Introduction Diet to the GAPS protocol (purpose: to heal his gut). He lost a significant amount of weight all at once. Afterwards his lifestyle food plan is about healing his body on the inside. The excess weight is a symptom of what is wrong on the inside. So dietary changes are NOT about losing weight, although excess fat will not be sustained.

Now he’s wavering between being strict about what form nutrients take as they enter his body (generally a GAPS diet) and being a bit more indulgent. It’s a balancing game.

Now, eight months after we began, his blood test shows normal triglyceride and glucose levels. His doctor is helping him wean from his blood pressure medication. After more weight comes off, he’ll be able to wean off his sleep machine. He has Barrett’s esophagus and knows it is essentially a precursor to esophageal cancer. He knows the acid blocking medicine is not something to be ambivalent about and (soon!) he’ll be ready to begin the road of weaning off the acid blocker too.

He knows the road will be long, but he’s made a long-term committed to his health.

My husband’s whole family and I took a week long vacation in Costa Rica last week. The sun soaked through our clothing and the humidity hung in the air. In other words, the weather was muy perfecto!

The rainy season is just starting now so we did experience a massive rainstorm one day… and, naturally, we were on a low-edged boat in crocodile infested waters.

We found a gorgeous water fall at the edge of a rainforest that we were able to climb up to and stand under the spout of water flowing over the edge. We saw monkeys — one was laughing at us when the 20+ person van got stuck in the mud and the men had to push it out — and iguanas and ant eaters and birds (no Tucans though) and baby coyotes and bull riding and tasted amAZing coffee. We learned how to surf and, most importantly, we chilled by the pool and swam in the ocean at our resort and spoke Spanglish.

It was, simply put, pura vida!

I just got back from a 15 minute walk around the block, and am now attempting to eat a super health egg salad before my next meeting. Who hates Monday? Not me!

What do you do to make your Monday awesome?

Easy Egg Salad

Serves 2

Ingredients

4 hard boiled farm fresh eggs
1/2 C mayo
Salt and pepper to taste
dash cayenne (optional)

Directions

1. Peel eggs and smash with a fork
2. Stir in mayo, salt and pepper. Add cayenne to taste.
3. To serve, scoop on top of a bed of spring greens.

I apologize if you tried the recipe and it didn’t work. And if you haven’t tried it yet, give it a try! It’s quick and easy and tasty!

Eggs.

Love ‘em.

When I was at the grocery store a few weeks ago (right after I had a mini panic attack when I used my last local, free-range egg) I was shocked to see $7+ for a dozen Organic Valley eggs. Part of it is that our area — Menominee, MI — is considered an economically depressed area. So I’m guessing many people most likely do not buy organic because they are counting their pennies (or spending them on the bar tab). I’m guessing organic eggs don’t sell well, so the store hikes up the price. When 5-10 dozen eggs go past their “sell by” date and are thrown out, at least those 3 dozen they did sell pays off the bunch.

My egg-laden, protein-rich coconut flour bread would be super expensive if I was reliant on store-bought OV eggs!

Organic, free-range eggs feed our brains and body with healthy fat, protein and other vital nutrients. Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as supermarket eggs (source).

Moral of the story? Find a local farmer. Organic eggs (and free-range) are definitely worth it.

If you’re in the Menominee/Marinette area, check out Smax Farm. Their eggs sell for $3/dozen and you can sign up for a regular weekly pick-up.

If you already have an egg source, how much do you pay per dozen?

Photo Credit: www.wisegeek.org

I have a bit of a sweet tooth when it comes to rich, creamy foods like cheesecake, rice pudding and… well, all puddings in general. Which is a challenge for someone who tries to eat healthy most of the time. So when I heard about someone making pudding from chia seeds, it was Game On.

Chia seeds are an old food; evidence shows that humans began using chia seeds around 3500 BC. They have nutritional benefits including fiber, omega fatty acids, calcium, antioxidants and more – even protein.

The texture is slightly chewy (unless a handblender is used) and can be a satisfying, bitter chocolatey taste or sweet chocolate, depending on how much honey you add.

Chocolate Chia Pudding

Serves 4

Ingredients

• 1 C Raw Milk (or coconut milk)
• 1/4 C Chia Seeds
• 3 Tb Cocao Powder
• 1-2 Tb Honey
• 2-5 drops Stevia

Directions

1. In a jar with a lid, measure the milk and chia seeds. Let soak for 15-30 minutes, stirring or shaking the jar every 3-5 minutes to avoid clumping.
2. Then, in a medium size bowl, stir cocao powder with the thick liquid until well mixed.
3. Add raw honey and stevia to taste.
4. Option: use a hand blender to make the pudding smooth.

This is an amazingly simple coconut flour bread. Whenever I’ve made nut flour breads, they usually end up dry and flaky. Not this one! This is moist and perfect for sandwich bread.

Coconut Flour Bread

Ingredients

• 1 1/2 cups coconut flour
• 1 cup ghee
• 2 tbsp honey
• 12 eggs
• 1 tsp unrefined sea salt

Directions

1. Preheat 350° F
2. Soften ghee while oven is preheating.
3. Mix dry ingredients together in a medium sized bowl.
4. Mix wet ingredients together and then, using a hand blender, mix thoroughly with the dry ingredients.
5. Butter a loaf pan and pour batter into pan.
6. Bake 40 mins.

According to healthland.time.com, somewhere between 40% to 46% of New Year’s resolvers will be successful at six months (although this might be a slightly inflated percentage).

How many years have you succeeded with your New Years Resolutions? If you are like the majority of Resolute people, you could use a few tips and guidelines as you set forth to achieve your goals this year!

I’ve collected a few articles and posts that will help you a) set New Years Resolutions and b) achieve your New Years Resolutions.

• New Year’s Resolutions are Powerful (How to make peace with the past and chart your course in the future.)
• Three Keys to Keeping Your New Year’s Resolutions
  
• Making New Year’s Resolutions
• How to Make New Year’s Resolutions Stick
• Top Ten New Year’s Resolutions
• Top Ten Reasons You Don’t Stick to Your New Year’s Resolutions
• The Role of Identity in Making New Year’s Resolutions

My mother-in-law passed peacefully last Wednesday just before 3:00 PM surrounded by her family in her home. Her life and death is a beautiful example of a God-fearing woman who lived her life with no regret.

Yesterday we attended the first funeral service in Auburn, NE for the friends and local people my parents-in-law have met in the last (almost) 2 years they have lived here. My parents and one sister, on their drive to Orlando for vacation, came to as well. Tomorrow we are driving to Red Wing, MN to prepare for the second funeral service.

Julie Louise Anderson, formerly of Red Wing, Minn., passed away peacefully at her home in Auburn, Neb., on the afternoon of Wednesday, Dec. 19. Julie was surrounded by her husband, children, and a sister. Julie had been diagnosed with cancer in August 2012.

Julie was born in St. Paul, Minn., on Oct. 25, 1952, to Donard J. and Louise M. (Kelly) Kunesh. Her family later moved to the St. Cloud, Minn., area where Julie attended and graduated from Cathedral High School. She was a graduate of Inver Hills Community College and the University of Wisconsin at Green Bay. Julie married her husband, John, on May 26, 1973, in Red Wing, where they raised their four children. The family later lived in Manitowoc, Wis., and Rockford, Ill., before moving to Auburn in 2011.

Julie is survived by her husband, John Anderson; her children, Eric Anderson of Red Wing, Elav (Beck) Anderson of Menominee, Mich., Britta Anderson of Rockford, Ill., and Ingrid Anderson. Julie was the oldest of 13 children and is survived by siblings Katherine (Doug) Larson of Fargo, N.D., Donard (Mary Terese) Kunesh of Onamia, Minn., Tom (Julie) Kunesh of Chattanooga, Tenn., John Kunesh of St. Paul, Marguerite Kunesh of Bellechester, Minn., Patrice Kunesh of Washington, D.C., William (Julie) Kunesh of Murphys, Calif., Mary (Tim) Podein of New Brighton, Minn., James Kunesh of Onamia, Joseph (Jenni) Kunesh of Corcoran, Minn., Anne (Craig) Carney of Inver Grove Heights, Minn., and Michal Kunesh of New Brighton; and mother-in-law, Esther Anderson of Red Wing. Julie was an aunt to many nieces and nephews.

Julie was preceded in death by her parents.

Julie committed her life to her Christian faith as a young woman and lived a life dedicated to serving others in many capacities. As a full-time homemaker for nearly 40 years, she volunteered her time and energy to serve the needs of the various communities in which she lived, with special interests in La Leche League, the National Alliance for the Mentally Ill, tutoring GED students, and caring for children on the autism spectrum and their families. After earning her Bachelor’s degree in human development and psychology, Julie continued her passion for lifelong learning by supporting her children in their pursuit of post-secondary learning and exploring her own broad range of interests. Julie became a master gardener in her free time and developed her talents as a seamstress, quilter, and geological enthusiast.

Julie’s passion for humanity and dedication to bettering the human experience in the spirit of Christ created an example of humility, compassion, and joyful living to those who were touched by her life.

A funeral service will be held in the Summit Room at the St. James Hotel, Red Wing, at 2 p.m. Wednesday, Dec. 26.

Reference: http://www.republican-eagle.com/event/obituary/id/85553/

Last week we found out the tumors were still growing, despite the radiation and chemotheraphy. My mother-in-law wants to just be comfortable, so all steps to counteract the brain cancer has been stopped.

Today I simply find myself thankful for the woman I’ve know 7+ years.

Photo Credit: Wikepidia