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It’s funny how in our lives we always come around full circle. I have looked at it as dots on a map, trying to get to the destination without GPS.

 

When I first became a stay-at-home mom in 2009, I found my deep passion for food. Prior to my son, my husband and I lived on ramen noodles since our first apartment at the age of 17! Now that I was a mom I had to get serious. 🙂 And to be honest, I gag at the sight of them now!

 

I started a successful blog back then, but what I really found was my passion. When I say I love to cook, I truly do. I turn up the music, sing and dance. Even to this day, my husband will find me on most days singing when he walks in the door from work. I’m happy. I’m at peace. Its just me and my dish.

 

But my love for food has grown further than that. I am really passionate about being a food advocate for our country.  I believe that all our food should be organic. No chemicals, additives or preservatives. It doesn’t seem natural to ask the body to process foreign particles.

 

I am so passionate about this, that I have also looked for ways to stand up to the companies that are denying us healthy foods, let me clear my voice Monsanto and Bayer.

 

But then I’m reminded of a quote by Mother Teresa:

 

“I was once asked why I don’t participate in anti-war demonstrations. I said that I will never do that, but as soon as you have a pro-peace rally, I’ll be there.”

 

I believe we can make a movement by changing the direction to what we want to include and not what we don’t. Sure, I can protest and try to take down Monsanto, but I rather save my energy for bringing light into this world and advocate the food I want to see in our world.

 

I also wholeheartedly believe that food is our way of healing. The body needs nutritional food and not “dead” space food as fillers. Processed foods are harder on the body than what we would like to acknowledge.

 

My timeline: 

 

2009: I became interested in food and started the food blog, Mama’s Blissful Bites

 

2012:  I experienced something doctors couldn’t identify yet, so I changed my diet and took on a new blog, The Holistic Foodie which incorporated, you guessed it, holistic practices.

 

2014: Energy healer, psychic investigator, crossing over spirits and doing it all! Certified as a Food and Spirit Practitioner (there’s that food thing again I love!)

 

2018: Certified as a Holistic and Integrated Nutrition Coach through IIN.  Then wham, diagnosed with Multiple Sclerosis. Yup, we finally identified what was bothering me for so long.

 

With my diagnosis, I am not scared. It sucks, sure, but already I have learned so much. It also makes me put my food practices back into place from which I started in 2009.

 

My POA (plan of action)

 

My plan is to be the healer that I am for everyone else but now for me. I believe that working with food has always been part of my “life plan” that I devised for myself. I wasn’t sure how I wanted to incorporate into my work, but now I have a clear picture. As Hippocrates says, “Let food by thy medicine” and so I will.

 

I choose not to let my diagnosis take me over, but to #thrivewithms. We all have different paths we take, but mine has continuously gone back in full circle: eat, sleep, pray. LOL.

 

So, I hope you like to eat because in addition to my nutritional counseling services (which I always have done), I’m also going to be giving you lots of recipes, like this Sweet Potato, Tomato and Arugula salad for starters.

 

Raise your glass because here’s to all of us in this world – may we all have good health,  happy hearts and delicious food.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 sweet potato: peeled and cubed

1 tbs Herbe de provence

Olive Oil

Salt

handful of small tomatoes: cut in half

Arugula

Handful of almonds

Lemon

 

Directions:

 

1. Preheat the oven to 425.
2. Place sweet potato in a bowl with olive oil and herbs de provence. Mix well. Keep bowl.
3. Use non-bleach parchment paper (if you have it) on a baking sheet and add the sweet potato mixture.
4. Cook thirty minutes then FLIP.
5. In the same bowl, add in tomatoes and stir whatever mixture is left.
6. Add the tomatoes to the sweet potato mixture and stir. Bake 10 minutes
7. Meanwhile, rinse and drain your arugula and place it on plates. When the sweet potato and tomato mixture is done, allow it to sit for five to ten minutes.
8. Add the mixture to the arugula, top with almonds, more olive oil and a squeeze of the lemon.

 

Save left overs for lunch the next day.