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It’s rare for anyone to get an hour to explore their wellness goals with a trained professional. As a Health Coach, I create a supportive environment that enables you to articulate and achieve your goals. Throughout my education, I have been exposed to the most cutting-edge dietary theories and studied highly effective coaching techniques to help you find the right lifestyle that works best for you.

Most approaches to healthy eating dwell on calories, carbohydrates, fats, and proteins. Instead of creating lists of restrictions and good and bad foods, I coach my clients to explore basic improvements and implement gradual changes during our work together. As these pieces accumulate, my clients find the changes collectively create a much larger impact than they originally expected. We work on what you want to improve, and within the circumstances of your unique situation.


No one diet works for everyone.

I will guide you to find the food and lifestyle choices that best support you. I will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals.

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This Family ate Only Organic for Two Weeks... Watch What Happened


I encourage you to watch this video which shows the impact of going organic for just two weeks and the effect it has on...

Posted by Dr. Wayne W. Dyer on Wednesday, May 13, 2015

Decoding Ingredients | 4-Part Series

This was a 4-part blog series posted throughout all of February which has now been condensed into one easy post for you to reference! I suggest going through one part at a time and spending a few days challenging yourself to replace each set of ingredients. 

I used to get migraines every. Single. Day.  Every day. They weren’t always the super-debilitating, lock-me-in-a-dark-room kind, but it was a guarantee that I would get some level of migraine, and it wasn’t a matter of if, only a matter of when. When I started waking up to the lies that big food tells us, I started to do some experimenting with foods and realized that I have SEVERAL food sensitivities! And those “foods” were acting like poison to my body. The migraines were my body trying to tell me something! I’m finally listening.

Through my experiments and research, I unlocked several more causes for the problems I was having. That’s what I’m going to share with you this month! I’m going to help you start Decoding Ingredients lists, and each week I’ll expose one new ingredient that you’re going to want to know about.



{the toxin}

Let’s start with artificial sweeteners, specifically aspartame (aka, NutraSweet, Equal). I remember when I first discovered those handy little single-serving packets of Crystal Light. They were sooooo delicious, and I was so proud of myself because with them, I was drinking a TON of water! Seriously, like 4-5 bottles of water a day! I couldn’t get enough! Then, about 5 days into my Crystal Light binge, I got the worst migraine of my life. That’s when I read the ingredients list and saw that those little magic packages had aspartame in them. Luckily, I had recently heard that aspartame caused migraines so I threw the Crystal Light away and never looked back.

If you’ve been following me on Facebook, it’s no secret that I now know this nasty little ingredient to be one of the worst toxins being snuck into our food. You see, aspartame is an artificial sweetener, but since it’s not sugar, food companies can label their products as “sugar free” or “low calorie” and they’re not lying! But you being dooped.


{4 truths about artificial sweeteners}

1. They’re neurotoxins, meaning they cause damage to nerve tissue. (Now the migraine makes sense!) In fact, they’ve also been linked as potential contributors to serious neurological disorders such as Alzheimer’s, Parkinson’s, Multiple Sclerosis, and Epilepsy.

2. Even though they’re marketed as low-cal sweeteners, they actually cause weight GAIN! Without getting too “sciency,” basically your brain is tricked into thinking it’s about to get some sugar calories so it releases necessary hormones.  When the body doesn’t get those calories, it keeps the hormones coming until the calorie bank is filled. You’ll actually be triggered hormonally to eat MORE carbs and other sugars until caloric needs are met!

Oh, and those hormones being released? They tell the body to store fat.

3. They cause an increase in insulin sensitivity, so even though it’s marked as a great option for Diabetics, it could actually be making the condition worse.

4. Because they’re so much sweeter than regular sugar, your taste buds begin to adapt and change so you actually need more sugar for things to actually taste sweet to you.


{assignment for this week} 

Go through your cupboards and refrigerator on the hunt for artificial sweeteners. They’ll be labeled as aspartame, sucralose, saccharin, acesulfame potassium and stevia. Don’t forget things like ketchup, gum, and ice cream!

The best thing to do is to cut out sugar in general, but if you’re going to have a sweet treat, raw honey or 100% pure maple syrup make great sweeteners. And I’d honestly rather see you drinking regular soda than diet soda. {Please don’t drink soda.}




{the toxin}

BLUE #2… BLUE #2… RED #40… YELLOW #5…

No, I’m not the quarterback calling out a play. These are common chemicals in your ingredients list, and they’re actually causing more pain than a lineman!

These little numbers show up in obvious places, like brightly-colored cereals and candy, but they’re also snuck into things like pickles, and lunch meats. And why does body wash or dish soap need to be colored?!? What’s sad is that the only purpose of these colors is to make us go, “Ooooo, pretty!” To hypnotize poor unassuming consumers into buying stuff that’s not good for them just to help line the pockets of those nasty Big Food giants who couldn’t care less that their bottom-line-first, corner-cutting, quick fixes are killing Americans.

 Shiny objects friends. Shiny objects.

 Artificial colors, such as the ones listed above, as well as Blue #1, Green #3, Red #3, and Yellow #6, are currently regarded by the FDA as safe, and are allowed in food here in the US (thanks to lobbyists who have a hand in Big Food’s pocket). But it’s a very different story in other countries. In the EU, if any of these dyes are found on the shelves, there are very heavy fines to pay! Candy companies and fast-food chains like Mars and McDonalds actually have different recipes that they use overseas using natural food coloring!


{why it’s bad}

Why doesn’t the EU allow these synthetic colors in their food? Studies have shown that artificial colors are neurotoxic, they increase hyperactivity (ADHD) in children, and they may even be cancer-causing!

“But Moooom. If we can’t use our uber-cheap poisonous rainbows to make people buy our food, we won’t make as much money and then we can’t have all these useless expensive cars and over-the-top houseeees!”

(You see why I get worked up?)


{a better way}

There is good news though: we’re waking up, America! (As demonstrated by the fact that you’re here and reading this post right now.) And as we become more educated, we’re refusing to buy toxic crap and food companies are finally using more and more natural ingredients to color their food! You may see things like turmeric, beet root, elderberry juice, or annatto. Those are all food colorings that come directly from plants and are a much safer alternative.


{assignment for this week}

Check your ingredients lists for artificial colors. They’re usually the last few ingredients listed. If you see numbers, throw it out and find a better alternative! When I’m shopping, I always look for the dullest, most boring, and least colorful labels! Generic is usually better too, not sure why. Maybe they can afford better ingredients without all those advertising costs?? (Hint: If you recognize the brand and have seen a commercial for it, it’s part of the “Big Food” industry. Don’t buy it.)

And remember, we’re meant to eat all the colors of the rainbow! But those colors need to come from the produce section, not a box, bag, or can. Hopefully you see more plants than numbers in your nest.



{the toxin}

High Fructose Corn Syrup (HFCS) is a highly processed and super concentrated form of fructose, or fruit sugar, that's made from corn.

“Wait, I thought corn was a vegetable.”

It is. (Well, sort of.) That’s why enzymes have to be added to the corn to convert some of corn’s glucose into fructose, which is much sweeter. The result is an uber-cheap, thick and sticky, ultra concentrated form of sugar that makes GREAT use of the over-abundance of corn grown in America! Because it’s so cheap, you’ll see HFCS in almost every processed food item on the shelves: soda, bread, candy, crackers, cookies, canned fruits, ketchup, sauces, salad dressings, breakfast cereals and granola bars (even the so-called healthy ones). That is, unless the corn syrup has been replaced with artificial sweeteners so the product can be marked as a “healthy” alternative!


{why it’s bad}

Fructose is absorbed by the small intestine and goes directly to the liver turning on a processes that tells the liver to convert and store the fructose as fat. This causes fatty liver, and that’s bad news bears. HFCS has also been known to cause plaque build-up in the walls of blood vessels (you know, what we’re told is caused by consuming foods high in cholesterol? More on that in a later post…). HFCS can trigger problems with your autoimmune system, and it can accelerate aging!

Seeing HFCS on the label is also a tell-tale sign that the food item is highly processed and very low in quality and in nutrients.

Check out this 5 min video with Dr. Mark Hyman, who was one of the guest speakers at IIN where I attended schoolHouse Call: Why You Should Never Eat High Fructose Corn Syrup


{a better way}                                            

Well you already know I’m not going to tell you to buy the diet or sugar-free version of your favorite packaged snack (see artificial sweetener article linked above), so what is the better way here? Again, natural sweeteners like honey and 100% pure maple syrup are better options, but you can sweeten with WHOLE fruit too! Once you detox your body and reset your brain’s sugar receptors back to normal range, fruit tastes sweet again!


Have you ever wondered how those pre-packaged dinners you find on the shelves- NOT refrigerated or frozen- aren’t…rotten? I used to just chalk it up to the many wonders of the food world.  I now know better that a plethora of preservatives are used to prevent microorganisms from breaking down food- causing molding and spoiling and rotting. If microorganisms can’t survive, and humans are more microorganism than human cells, how do we think WE’LL survive?

In our final week on Cutting the CRAP, Decoding Ingredients I’d like to share with you some of the most common preservatives used in food.

{the toxin} {where it's found} {why it's bad}

Sodium benzoate

processed food and drinks causes hyperactivity and may cause cancer
Sodium nitrate/nitrite canned foods and processed meats like hot dogs, sausages, bacon, and lunch meat has been linked to stomach cancer
BHA/BHT used to prevent oils from becoming rancid in chips, cereal, cookies, and processed meat BHA has been linked to cancer, and the verdict is still out on BHT (i.e. we’re still guinea pigs)
Brominated vegetable oil used to prevent the flavor oils in drinks from separating out (oil and water don’t mix)- bromate, the main ingredient, is a poison that can cause severe allergic reactions

Trans fats/Partially Hydrogenated oil

found in margarine and shortening, cookies, crackers, and deep-fried food- increase the risk of heart disease and Type II Diabetes. *Food labels are still allowed to claim zero trans fats if quantities are less than 1% so reading ingredients is crucial for your protection.


{a better way}

Of course, food companies are coming out with preservative-free options, so if you must consume pre-packaged food, opt for something preservative free. Also, the refrigerator and freezer sections will have more selection of preservative-free foods because lowering the temperature of food slows down the spoiling process. The best thing to do, as I’ve mentioned previously in this series, is to avoid boxes and cans and jars and stick to shopping the perimeter of the grocery store. As a general rule, the longer the shelf-life of the food, the shorter it will make your shelf-life.


Guide to Gluten-free Living (infographic)


Food and Inflammation | 5-Part Series

This was a 5-week blog series that shared throughout the month of March and have now combined into one easy place! I encourage you to read one part a week and implement the weekly challenges one at a time. I'd love to know how you're doing throughout the process! Share your progress and your struggles in the comments!

Did you know that fat is inflammation? So is Alzheimer’s, and heart disease, and depression, and actually most disease. Makes it feel a bit more important to keep an eye on, doesn’t it?

I was diagnosed with Rheumatoid Arthritis almost two years ago- a more recognized type of inflammation- and at that time I was very adamant about not using any prescription medications. Now I know that that the medications are a necessity, but during that experimental time I was able to really dive deep into some changes that it turned out I needed to make anyway, and those changes have been absolutely crucial in my treatment plan.

If you’re dealing with inflammation, and most of us are, it will really benefit you to know what food causes/increases that inflammatory response. This month, we’ll explore five foods that most commonly cause inflammation. These conversations might be less exciting than those we’ve had in the past, but knowing that 80% of all health problems can be avoided by avoiding inflammatory foods makes this information a little more urgent for you to know.


Part 1: Gluten

We’ll begin this series by talking about gluten, because this one effects the most people. In fact, gluten is actually not fully digestible by anyone. The wheat that is grown now for flour is so far removed from original wheat that the two are really not even related anymore. Our wheat nowadays has been hybridized, and cross-bred, and genetically modified so many times to make it more “user-friendly” that our bodies don’t even know how to process it.

Gluten- found in wheat, barley, and rye- causes tiny tears in the gut wall that take 5-6 hours to fully heal. And since most people eat gluten at every meal, those tears remain and usually get bigger. All that damage ultimately means more inflammation, and inflammation in the gut wall makes it very hard for the body to absorb nutrients from food.

I know what you’re thinking, “I eat bread all the time and I feel just fine.” But here’s the thing- you may think you feel fine, because you feel the same way you’ve felt most of your life. You won’t actually realize how NOT fine you feel until you start to feel good. When I gave up gluten, the worst of my RA pain went away, I got fewer headaches, my brain fog was gone, and my keratosis pilaris (the little bumps on the backs of my arms) went away! Plus, I felt much less bloated, and my IBS started to get much better (more on that week next week).

So? Are you ready to feel good?

Gluten is found in breads and pastas, cookies and cakes, crackers, most soups that have been thickened, and regular soy sauce. I challenge you to remove gluten from your diet for TWO weeks, 'cause the first week you’re likely to accidentally eat it ;)  Commit to two weeks and see how you feel!

Part 2: Dairy

Interesting fact: of all the mammalian species that exist, there is but ONE mammal that consumes milk past infancy, and that milk is from another mammal. Can you guess what mammal I’m talking about?

It's humans.

That's really weird, if you think about it! Mama mammals produce milk to nourish their babies and grow them into strong, independent beings that can flourish off of the land and eventually start their own families. If we had to rely on our own mothers milk for the entire duration of our lives, we would never be capable of procreating! (SO sorry for that mental image, but it’s TRUE!) And how weird is it that we rely so heavily on the milk production of a whole different species?

Living in the upper Midwest, I'll probably get a ton of hate mail for saying this (we crown a dairy princess every year, for goodness sake), but milk actually doesn’t do a body good. Our bodies are not made to consume something that was designed by creation to grow big strong COWS. Now don’t get me wrong, unlike our gluten discussion last week where I told you that NO ONE benefits from consuming it, diary does have some positives, as long as you’re buying full-fat products from organic, happy cows (fat-free dairy has had the fat replaced with sugar, or else it would taste nasty). Dairy products do contain some protein and calcium and other vitamins, but milk isn’t necessary beyond infancy to grow big and strong. Giraffes and elephants do just fine- they’re getting plenty of those nutrients just by eating plants! COWS don’t even drink cow milk beyond infancy!

So why are we being told we need to eat dairy with every meal? Lobbyists. There’s a TON of people that stand to lose big time if we suddenly stop eating so much cheese and drinking milk. Just take a second to wrap your head around that. Think about all the things that come with cheese on it. Think of all the foods that are made and sold that contain milk. Pizza companies alone would (and have) throw a FIT if suddenly the government decided it was in our best interest to cut dairy from the recommendations.

Politics aside, for some people, it’s probably okay to consume small amounts of milk and cheese occasionally. But if you’re like me, and you have a sensitivity to it, it's super inflammatory and damaging to your body, and it should be removed from your diet entirely.

Let me tell you what I noticed when I finally summed up the courage to stop eating dairy:

  • my joint inflammation lessened

  • my migraines went away completely

  • my periods are a breeze- no cramps anymore

  • no more problems with IBS or gas

  • no more acne (unless I eat too much sugar...)

I was super inflamed! I didn’t know it until that inflammation went down and I felt better, but why would I have known? I was set up to believe that I was eating pretty healthy. For me, the decision to try cutting dairy even for a week was daunting! I LOVE CHEESE! You know why I love cheese, and why you probably do too? There are hormones in milk that make baby cows want to keep coming back for more until they’re old enough to realize that eating is necessary for survival. Those hormones literaly create an addiction or dependency on milk and cheese!

If you’re ready to experiment and find out how dairy is effecting you, it’s going to take some serious mental prepping because it’s everywhere, and it’s addictive. On purpose.

Are you ready to try another experiment? Are you ready to be dairy free? Give it at least one week, maybe two. I’m anxious to hear what you notice! Email me, or if you're comfortable, share your experience in the comments below!


Part 3: Omega Balance

What does the word “Omega” mean to you? It has so many big meanings: it’s used in christianity to represent God (the Alpha and the Omega), it’s a letter in the Greek alphabet, it’s used in chemistry, physics, math and computer science, and its magnificent symbol Ω- a strong-looking one meaning end or ultimate- is a favorite among fraternities and sororities.

But it turns out, omegas are actually essential to all of us! Omega 3 and 6 fatty acids, that is. But what’s essential is that we get the correct balance of omegas because our bodies can’t produce them on their own.

It’s no secret that omega 3 fatty acids, like those found in wild-caught fish and nuts and seeds, are really good for you and are recommended by almost every health professional. But what you may not know is that not all omegas are created equal. And while we want to get plenty of 3s, we really need to watch the amount of 6s that we’re consuming. 6s wouldn’t be one of the “essential” fatty acids if we didn’t actually need some of it, but the problem is that in the Standard American Diet (SAD), we’re getting overloaded with omega 6s because of all the processed foods, refined vegetable oils, and conventional meat we’re living on. Or should I say, dying from? Too many omega 6s keep the body in an acidic and diseased state. No wonder we’re all so sickly!

So what are you watching out for?

  • Processed foods- I’ve said it before, and I’ll say it again: shop the perimeter of the grocery store. That’s where all the whole foods usually are. Try to stay away from the center aisles! If it’s on a shelf, it’s probably highly processed and full of chemical junk that your body doesn’t want.

  • Refined (or hydrogenated) vegetable oils- These oils have been refined in order to make their shelf life, and the shelf life of the foods they’re used to make, much longer. But we all know that the longer the shelf life, the shorter your life! Watch out for corn oil, soybean oil, and canola oil. Those are the most common oils used because they’re so cheap. You’ll find these oils in crackers and cookies, as well as in most fast foods and anything fried. Real butter  and coconut oil are much better alternatives!

  • Meat- Not all meat is created equal. You want your meat to be sourced from animals that are organic, grass-fed and finished, and free to roam as animals should! Why does it matter? Animals that are cooped up, unable to graze the land, and are fed nutrition-free GMO grains (which is only given to them to fatten them up for more profit) have a higher stress levels, which kicks up their cortisol response, which makes their bodies more acidic, which- as chemistry would have it- causes them to store more omega 6s in their muscles...which we then eat. Not to mention the fact that you are consuming all that negative energy from that animal, and who needs that?         

    Happy, healthy animals = happy, healthy meat.


Your assignment? Just pick ONE of the three things listed above to work with this week. I can’t wait to hear how you’re feeling! Share your love in the comments below!

Part 4: Alcohol

Why is it that whenever someone declines an alcoholic beverage, everyone assumes she’s either pregnant (for ladies, anyway) or used to be an alcoholic! Why is it so abnormal to be a NO-alcoholic?



It seems these days that adults will find any excuse in book to celebrate with a drink: “It’s been a rough day!” let’s have a drink, “Mom’s got the kids!” let’s have a drink, “It’s Thursday!” let’s have a drink. And I’m NOT judging folks for wanting to kick back with a cold one and enjoy life- I still like to do that on occasion too, and let’s be honest: it’s FUN! But if you’re like me, and suffer from chronic pain, alcohol will have you waking up with more than just a headache tomorrow!


Here’s why: alcohol is inflammatory. It’s actually very well researched and documented that alcohol is hard on more than just your liver and other major organs. It also really takes a toll on your immune system. So you can imagine that with an autoimmune inflammatory condition, alcohol is a very poor choice. Even red wine, which does actually have some health benefits for most people, causes inflammation for me! So I choose to just decline altogether.


Now I’m not going to tell you to drink “in moderation” because you and I both know that’s a bullshit response, completely open to interpretation. (We’ll justify any quantity, as long as it’s the quantity we want to have!) So instead I’ll just say, you know what, respect your body and all the hard work it already does for you and mostly just don’t drink at all. Maybe have a delicious kombucha instead. (I swear, it get a slight buzz from all the goodness inside! Could it be all the super calming B vitamins?) And when it really is a special occasion and you want to enjoy and adult beverage, enjoy it! Just be prepared for some increased pain the next day.




Part 5: Food Additives

I’m doing some traveling with my family this week, and my husband and I have spent quite a bit of time already pointing out all the things you miss about our beautiful world when you fly from point A to point B rather than drive. Driving across country gives you such a great perspective on how tiny we are in this big beautiful world. We hear so much sad, scary news and it’s difficult to realize that there actually is such beauty between the madness. My youngest even said, “Who knew most of our world was like this!” Two days with nothing but windows full of new views reminds us how vast and whole, and diverse our world is. (It also reminds me of how impatient a driver my husband is, but that’s a story for another post ;)

I gotta tell you though, it’s REALLY hard to eat well on the road! In fact, as I sit here polishing off a bag of Sea Salt and Black Pepper seasoned sunflower seeds with a side of chips, I thought I’d share some travel tips to avoid the most inflammation. Most of the food we consume on the road is chalk full of additives. And additives may add flavor to food, but they really subtract from our quality of life.


I’m not always the best planner… and of course, I thought about fixing up some healthy snacks to bring in the car, but I never actually got around to making anything. I did have the mind to grab a bunch of bananas, some gluten-free crackers, and a package of trail mix from the store at 7:00 the night before we left, but I thought I would take this chance to offer up some survival tips for what I call better-than-we-usta-do food stops! In other words, you might resort to picking up a package of seasoned sunflower seeds, but I’ll teach you how to choose some of the least harmful options 

  1. Now obviously, if you’re more on top of things than I was, you’ll pack some homemade healthier snacks that you can have in the car with you. Favorites of my family are: bananas, apples, clementine’s, trail mix or mixed nuts, granola bars (choose those with better ingredients), and pre-cut veggies like broccoli, cauliflower, and carrots.
  2. I always pick up a 6-pack of 2 qt bottles of alkaline water. It’s really the only time I buy bottled water, but drinking alkaline water helps to keep the body’s pH in balance. Remember, processed food creates an acidic state in the body and an acidic body is a breeding ground for illness.
  3. thermos of hot water for tea would have been a good idea! (wish I had thought of that before leaving) I’m enjoying refreshing my cup of tea all day for a little different flavor than water, and because tea distracts me from the urge to snack!
  4. When all else fails, or you run out of snacks and have to resort to the gas station or a fast-food restaurant, take a stroll around and look for the most nutritious snacks you can find. Convenience stores are actually getting better at offering some healthier options like fresh fruit or veggie cups, garden salads, hard boiled eggs, and parfaits for something sweet! In the mood for some chips? You know what? You’re on vacation- treat yourself! We also like having sunflower seeds in the car because it gives you something to snack on without filling you full of crap. When we went to grab the dill pickle flavor we used to love so much, I read the ingredients and found monosodium glutamate (MSG)! Even on vacation, I stay away from MSG because it causes some pretty uncomfortable symptoms for me, such as joint pain, migraines, and an upset stomach. Nothing I want to be dealing with on vacation!
  5. Finally, let’s talk about continental breakfasts. It’s so exciting to get something for free, isn’t it? You go down to the mini kitchen excited to fill your family up for free, but looking around, all you see is SUGAR! Cereal, white bread and bagels, waffles with syrup, fruit juice… I sure as hell don’t want sugared-up kids in MY car first thing in the morning! Hopefully your hotel also has a protein offering to balance out some of that sugar. Eggs? Sausage? Bacon? Sure, they’re not going to be free-range eggs, or nitrate-free sausage and bacon, but if you’re opting to take advantage of the meal rather than making another stop for food, you just have to do the best you can to balance your blood sugar and keep your belly full for a while.
  6. Top the meal off with some high-quality supplements and you’re good to get back on the road.

When traveling, you just have to do the best you can, and give yourself a break. It’s really hard to eat the best unless you pack all your own food or grocery shop and cook on the way (which is totally possible, just not very convenient)

Now, it’s time for me to put my laptop away and enjoy this breathtaking scenery. Safe travels!


Retiring Superwoman

I choose to love my disease. I know that sounds totally wacko, but if I didn’t love it I wouldn’t be loving my body enough to take care of myself the way I need to. So when you hear me say things like, “Fuck RA!” please know that I mean it in the most loving way possible.

You see, this is how things are now, and I’m learning to deal with it the best I can.  My point for bringing this up is that my plan for my blog posts this month was to give you some awesome , easy-peasy spring cleaning tips (like the one last week for cleaning the toilet). But this week has been tough for me, and frankly I’ve been too damn tired to clean, so I haven’t! HA! And I’m okay with that!

See, this is me loving my body enough to not get upset with myself for not getting done the things I had planned. There is no planning anymore- just good ideas that I’m super pumped about if they actually happen! It sounds cliché, but I’m learning to roll with the punches. My family knows that I’ll do as much as I physically can, but it ain’t gonna be much. And they’re AWESOME at helping me out when I need it. And I know when I need it. <--That’s the key. I’ve had to get over my pride- something I’m still working on. It’s hard for anyone to admit they’re not as strong as they used to be- especially someone who’s used to feeling like Superwoman. I suppose that’s something all people eventually succumb to, I just didn’t think that at 37 it would happen to me. But it did. And I’m surviving.


Hey I actually do have a cleaning tip for you! The sun is shining in my living room window right now and that reminded me, I found something that’s totally non-toxic and makes it SO easy for me to clean my dirty, dog-nosed-up windows (not that it does any good, ‘cause I still HAVE dogs). Norwex window cloths! Ever used them? They’re the bomb, and if you want to know where to get them I have a friend that I would love to hook you up with but seriously, why would you spray-streak-repeat with that toxic blue spray when you can use a tiny bit of water and a cloth instead? No-brainer.


Peace and love to you, and may tomorrow bring you enough energy to clean something! HAHA!

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