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Counting, calculating, measuring, weighing, tracking, we are a species of always keeping track, figuring out the numbers, COUNTING!! The numbers or the science always need to prove that something will work, or not work. This is one reason why medicine usually does not use nutrition as a basis for healing, the science and the numbers where nutrition is concerned isn't so black and white, this plus that equals what, or mix this with that and you get what? Counting calories makes sense to a lot of people, measuring foods and weighing foods might make might make sense to others. Measuring fats in foods, checking cholesterol numbers, much about food gets turned into science. Yet, it is still really hard to prove what diet is the best diet, how do you lead a healthy lifestyle based on the foods you eat and how you eat without science and numbers.

A new client asked me the other day if I do calorie counts with my meal plans, my answer "no". My goal is to make eating enjoyable, sustainable and beneficial to your overall health and well being. Just by making some daily habit changes regarding the foods you eat, and decisions you make when it comes to eating, learning what you body needs to function optimally is really the most important, then following through on the commitment to yourself. It is a personal journey that I try to make as easy as possible, no counting involved, no measuring, no weighing, no calculating, not tracking. Education, commitment and the desire to be the best version of yourself is all you need. So much in your life can be improved and healed by what and how you eat, make this commitment to yourself, and I will assist you in the journey.

Veggie Ramen

2 green onions

1 cup shiitake mushrooms 

4 garlic cloves

1 tbsp white miso

3 tbsp coconut aminos

1 tbsp maple syrup

 1 ½ tsp sesame oil

48 oz vegetable broth

1 cup spinach

Add any other cut vegetables of choice

8 oz ramen noodles

Cilantro for garnish


Add 1 tbsp olive oil to a skillet once skillet is hot add green onions, mushrooms and garlic (and other cut vegetables of choice at this time) sauté until vegetables are tender.  Then, add coconut aminos, miso, syrup, sesame oil, and vegetable broth and bring soup to a boil, reduce heat and simmer for about 10 minutes

Add spinach and ramen noodles and simmer for another 3 minutes or until noodles are cooked, garnish with cilantro.

Veggie Ramen

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