Creating a Strong Mind/Body Connection

Learning how to swing a golf club made me think about my own mind/body connection

Creating a strong mind/body connection is a vital part of taking care of your health.

Your thoughts create your actions. Your actions create your overall life conditions.

If you want to be healthy, you have to train your brain to think healthy thoughts. Healthy thoughts lead to healthy choices you can maintain over time.

Try this simple exercise to become aware of, strengthen, and utilize your mind/body connection effectively.

You’ll want a notebook and pen!

Sit quietly for about 5 minutes. Allow your thoughts about your current state of health to naturally occur to you. What things start popping up in your head? Take note and write them down.

You can instantly see what you think about most often.

Next, choose 1 of these thought patterns and answer the following questions about it.

  1. What emotions come up when I think of this issues?
  2. What scenarios do I most often create around this issue and how do they play out in my head?
  3. Do I apply solutions or problem solving techniques to these issues?
  4. Do I typically feel like I can make these solutions last long-term? Why or why not?
  5. Are my problem solving techniques realistic in my current lifestyle? Why or why not?

Once you’ve figured out how you think about your health and how your mind interacts with those thoughts, you can work on changing them.

When I started this process, I realized that often times I let my mind focus on all the things that were frustrating me or going wrong. I would play these scenarios out over and over in my head, much to the detriment of both my diet and my golf swing!

What I realized is that, as long as I’m focusing on the problems, I’m never letting myself create solutions!

I was stuck in thought problems instead of thought solutions.

Here are a few examples of how I changed my own thinking:

I just can’t lose weight vs. I want to be healthy

My body hurts so much vs. This is what feels good in my body

I don’t want to give up my comfort foods vs. I can create healthy meals that taste amazing

I’m too tired to do anything vs. This is a great way to relax

I hate exercising vs. I enjoy this activity

I can’t hit the golf ball vs. Relax and concentrate on a good swing

Create your own list of thought problems vs. thought solutions to strengthen your mind/body connection and get past the things holding you back.

Please feel free to share your feedback in the comments. I’d love to hear how you’re creating change in your own life!

Lemony Spring Detox Soup

Looking for a flavorful Spring detox soup? Try this recipe!


1/2 cup celery and celery hearts

1/2 cup carrots

1/4 cup red onions

1/4 cup baby spinach leaves

1 rose and hibiscus tea bag (or 1 rose and 1 hibiscus tea bag)








2 lemon slices


Cut celery, red onion, and carrots into thin slices. Add all ingredients (minus the lemon slices) to a sauce pan along with 6 – 8 cups water. Bring to a rolling boil. Turn off heat, add lemon slices, and cover. Let flavors set for approximately two hours.

To serve, take out lemon slices and tea bags and reheat on medium to low heat until desired temperature.

You can eat it plain or serve it over 1/2 cup pre-cooked rice, millet, or barley.

Let me know what you think of this recipe in the comments!

Check out my instagram for more inspiring food and recipe ideas.

I Can’t Afford To Eat Healthy

Three years ago when I started juicing celery in the morning for my thyroid instead of taking a medication, I had no idea how much my life would improve as a result.

Before I threw away the meds and changed my eating habits, I was over a decade into long-term, chronic autoimmune disease. The experience of ongoing doctors visits, blood and hormone testing, out of pocket prescription drug costs, the inability to work full time, the pain and suffering, the loss of friends and social life, the draining of financial resources, the downsizing, etc, etc, etc… was way more expensive than my current, average grocery bill.

Personally, I had to be on a very strict budget when I started switching from a highly processed, meat, sugar, and salt based diet to a whole food, plant based diet. I had to count every penny – often shopping with a calculator to ensure I didn’t go over budget. I also had to make sure I wasn’t wasting any of the food I was buying while meeting very strict dietary requirements. This meant making a commitment to old school cooking from scratch.

What I’ve learned over the past three years is this:

Eating a healthy, plant based diet costs way less than insurance co-pays and out of pocket prescription drug costs.

Dedicating myself to cooking and eating healthy, whole food, plant based meals has restored my metabolic health and drastically improved my overall quality of life.

Being able to fully participate in my life allows me to be more productive in all areas, naturally improving my ability to make an income, which helps me afford healthier foods.

I never again want to be the girl on the living room floor crying because my body hurts too much to move. I’ve spent way too much time doing that. I love being healthy, active, and pain free. I love the freedom of not being tied to a prescription drug. I love the life I’m creating because of the food I’m eating.

People have actually asked me, “How can you afford to eat the way you do?”

My reply is this:

In my experience, I’ve learned I can’t afford not to.

Scroll over the picture below to check out my and my hubby’s before and after pics. We started eating better together in 2017. Together we’ve lost approximately 100 pounds (and have kept it off for almost two years), I’m medication free, both of us have our cholesterol back to healthy levels, my hubby no longer snores, and we both love our new way of eating.

Follow me on Instagram and YouTube for more food inspiration – Unprofessionally Plant Based

Check out my Facebook Group: PT for the Soul

Please like and share if you found this information helpful or inspiring. Thank you.

Hitting My Head: Day Two

Using Foods Medicinally To Heal Physical Trauma In The Body

Yesterday I hit my head. As I mentioned in that blog post, I turned immediately to food, and began giving my body the nutritional support it needs to heal.

Right off the bat I implemented a food plan specifically targeted for brain health.

When the brain is injured, it needs specific nutrients to heal: Vitamins C, D, and E, along with magnesium, zinc, and Omega 3’s. (source: Concussion Alliance).

Yesterday I added pineapple and oranges to my morning juicing for a boost of Vitamin C. I also ate homemade vegetable soup the rest of the day, which provided me with a host of plant based nutritional support.

Today, I’m continuing to listen to my body’s needs and eating accordingly.

I wanted more pineapple and oranges in my morning juice, so I made sure to add them in. I have also been craving olives all day – which are high in Vitamin E.

I steamed red potatoes, pairing them with with a creamy coconut milk and collard greens sauce. Red potatoes and collared greens are both excellent sources of magnesium.

Lastly, I ate a serving of sardines to get the emergency boost of omega 3’s my brain needs right now.

When I use food medicinally, I take great care to listen to my body and give it the emergency nutritional support it needs to recover quickly. I listen to my cravings and allow my body to dictate what it wants to eat.

While I am still tired, following a medicinally directed food plan is helping my head heal. I felt a cool, soothing effect at the site of my injury from the pineapple and orange juice. The potatoes and cream sauce offered me a sense of comfort and the olives cheered me up.

Tomorrow I will continue to allow my body to dictate my meal choices . I trust it knows what it needs to heal, and my only job right now is to listen and care for it accordingly.

Follow me to learn more about how to use food medicinally to help support your body’s amazing ability to heal.

Meals in Minutes

I have to pack food often due to food allergies and sensitivities. When we’re on the road for business, I survive by dining on dashboard delicacies. Today we have a veggie platter with celery, carrots, green beans, sugar snap peas, and grape tomatoes.

Dashboard Delights

Next to that on the left is a tri colored rice and kidney bean salad with flat and curly leaf kale, red pepper, white onion, green beans, and sugar snap peas. I seasoned this with mint, lemon verbena, thyme, dill, salt, pepper, and garlic powder, and dressed it with lemon juice and coconut amino acids.

I also have a garden salad with tomato, pepper, avocado, and cucumber, and some grapes on the side of that.

It doesn’t take much to make healthy eating realistic, delicious, affordable, and fast. With a few food basics, you can have meals ready to go in 30 minutes or less.

Because I keep a lot of already prepped food on hand like cooked rice, cooked beans, and pre-chopped lettuce, my bagged lunch (featured in the pic at the top) only took about 15 minutes to prep and pack.

I love knowing where my food comes from and how it’s prepared. There’s so much empowerment in plant based, healthy eating!

Here are some more healthy food ideas you can make in under 30 minutes with a rice, beans, and greens base!

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Time Saving Kitchen Hacks

Vegan Bean and Spinach Quesadilla with Side Salad

Most of my day to day meals only take me 15 – 30 minutes to make. From cutting board to plate, I don’t spend a lot of time in the kitchen. With a little prep work one or two days a week, I’m able to eat good, healthy, home-cooked meals every night of the week.

Here are some of my favorite time-saving kitchen hacks…

Time Saving Kitchen Hacks

It doesn’t take much effort to have pre-cooked, pre-washed ingredients readily available for easy, day-to-day meals you can make from scratch in 30 minutes or less.

  • cook rice, beans, and/or lentils in bulk once or twice a week. Store leftovers in the refrigerator in air tight containers.
  • Prepare a bag or bowl of pre-washed, pre-cut salad greens (or buy them that way!)
  • Have bags of frozen fruits and veggies on hand. (they are already pre-cut and pre-washed!)
  • Use canned beans instead of dry (drain and wash before adding to recipes.)

Preparing food staples in bulk once or twice a week and storing them for easy to make meals on a daily basis is the heart of good home cooking.

Combining these pre-made food staples with ready-to-go add ins makes cooking easy, healthy, and manageable.

Three things you will always find ready to go in my refrigerator are rice, beans, and salad greens. As long as I have these, a healthy meal is only minutes away!

With rice, beans, and salad greens prepped and ready to go – I can put together a stir-fry, salad, burrito, taco, soup, or chili in 30 minutes or less. Also, because most of the food is already prepped, I don’t have a huge mess of dishes to clean up afterward!

Feel free to browse the recipes I’ve posted so far (and come back for future recipe posts!!) and also check out my Instagram Page for easy, healthy meals you can cook from scratch with minimal time and effort!