SF Gate Article - How Skinny People Stay Skinny

I'm always saying that The Healing Farm | Retreats and eventually The Healing Farm focusses and will focus on practical wellness solutions to build into your everyday life. Even though (according to this article) I'm about 20 pounds overweight right now, my focus in working with Chris Kresser and everything I've done in the past few years for myself has been about reducing inflammation in my body to reduce my chronic pain and health conditions - and doing so through practical means (like an elimination diet) that have (so far) worked in alleviating some (if not most) of my symptoms.

That doesn't mean I don't want to lose that 20 pounds, darn it! But given my age (almost 50) and my history with fluctuating weight, it's just not my focus right now since overall, I feel good and mostly chronic condition free. However, whenever I've talked to my husband and my close friends who have NEVER struggled with their weight, I'm always fascinated by the fact that they have never had to think about it. My husband and my very good friend have slightly different experiences in that my husband doesn't even think about food. He simply eats for sustenance. He eats when he's hungry. My good friend on the other hand has very sensitive taste buds and is a great cook. She loves food and wine, but has never struggled with her weight. She's always said she simply eats until she's full and then puts it aside. She'll even choose not to eat dessert if it isn't completely worth it taste-wise! I've NEVER had that kind of willpower.

Even though I'm convinced by newish studies about  weight being influenced by a whole host of things like your exposure to toxins, what your mother's body chemistry and biology were when she was pregnant with you, etc, I do think there's something to be said about willpower and the very simple things this article suggests. Given The Healing Farm wants to cultivate practical wellness, I feel it's important to reiterate those simple things this article mentions. Weight IS a huge issue for many in this country and IS a contributing factor to many chronic conditions, so maybe it's time to revisit what this article suggests!:

Routines of participants of the Global Healthy Weight Registry

1 - Eat breakfast: 96 percent

2 - Exercise:

  • Exercise 5+ days per week: 42 percent
  • Exercise 3 to 4 days per week: 27 percent
  • Exercise 0 to 2 days per week: 32 percent
  • Don't exercise: 10 percent

3 - Scale

  • Weigh themselves weekly: 50 percent
  • Weigh themselves infrequently: 27 percent

4 - Diet

  • Never or rarely diet: 74 percent
  • Have at least one non-restrictive strategy: 44 percent
  • "Non-restrictive strategies" include listening to inner hunger cues, eating high-quality (and non-processed foods), as well as cooking at home.

5 - Food Choices

  • Chicken is their favorite meat: 61 percent
  • Vegetarians: 7 percent
  • Don't drink alcohol: 33 percent
  • Eat salad for lunch every day: 35 percent
  • Eat vegetables at dinner every day: 65 percent

6 - Breakfast

  • Daily breakfast includes fruits and vegetables: 51 percent
  • Daily breakfast includes eggs: 31 percent

7 - Snack

  • Favorite snack is nuts: 21 percent
  • Favorite snack is fruit: 44 percent

8 - Beverage

  • Soft drink of choice is a diet soda: 33 percent
  • Favorite soft drink is regular: 25 percent
  • Don't drink soda: 37 percent

Butcher Box! Grass-Finished Meats Right to Your Door!

Butcher Box Home Page

Butcher Box Home Page

In the e-mail letter from Chris Kresser this morning I was thrilled to read about this new service called Butcher Box. The goal of Butcher Box is to make 100% grass-fed meats accessible and affordable to everyone nationwide. Despite living in the San Francisco Bay area with amazing resources right at my local farmer's markets, I wanted to place an order since the mission of Butcher Block fits right in with the mission of The Healing Farm which focusses on practical and affordable ways to improve your health. Using the link Chris provided in his e-mail, I was able to order a two-month supply of beef, chicken and pork for $129.00 with free delivery. This is enough (according to the site) for 15-20 meals! I hope there's enough room in my freezer!

My sister and brother-in-law recently gave me a Stemple Creek steak for my birthday and I just shared it with my husband the other night and we commented on the increase in flavor of grass-fed/finished meats. I also buy regularly from Prather Ranch since they are the local grass-fed meat supplier at my local Temescal Farmer's Market. I will continue to try to support my local ranchers, but hope Butcher Block catches on in places in which it's harder to find these incredibly good (and good for you!) meats!

I also wanted to share another link to Chris Kresser's site regarding the de-bunking of all the bad press about red meat. I continue to eat red meat, but watch how often and try to stick to grass fed and finished most of the time. I do believe red meat is good for you in moderation and as I've had deficiency in the past of iron and B12 it's a great way to boost these important vitamins and minerals. B12 in particular has played a HUGE role in my recovery from chronic pain and other conditions.

One of the things that has stuck with me the most from reading Michael Pollen's In Defense of Food is that yes, grass fed and finished meats are much more expensive, but keep in mind what should be a normal portion size of meat which is about the size of your palm (4-6 oz). We do tend to over-serve ourselves so if we keep what should be a normal portion size in mind, not only will we stay slimmer, but the grass-fed meat becomes more affordable per portion size. 

I always say, if I had to choose a last meal I would choose either a juicy steak or a hamburger (these days without the bun!). I'm happy to read that in moderation, and by eating mostly grass-fed, my red meat intake will be ok for my health in the long run. Despite heart disease in my family, I've always had low cholesterol and low blood pressure. Yes, there's plenty of fat on my body, but that would be from all of the after dinner snacking habits that I need to work on changing once and for all! I will not blame it on my once or twice-a-week red meat intake!

Now go order that lovely box of meats and take advantage of those prices!

The Healing Farm - Cultivating Practical Wellness!

Join Wellness Warrior Today as Part of "Giving Tuesday"!

Rancho la Puerta a is one of my favorite places in the world! I'm fortunate to go there one or two times a year to do photography for their marketing materials (see their facebook page and you'll see two of my photos as their banner and cover photo and the current post is my good friend Laurel lounging in a hammock - also taken by me!). The founder Deborah Szekely is still doing amazingly important work even at the age of 93! I love that she basically started a people's lobby movement to try to go against big agriculture in Washington and to spread the wellness movement word! Her movement and website is called Wellness Warrior and I urge you to check it out and join! Great news I read this morning in The New York Times is that that the rate of diabetes in the U.S. is actually declining so the movement seems to be working!

Here's what they are asking today on "Giving Tuesday":

Join me for the WW 2015 Member Appreciation contest & win gifts from your favorite wellness brands! Go to the Wellness Warrior sign up page by December 15th and sign up for the newsletter  and then share with friends and be entered for prizes!


How Chris Kresser Changed My Life.

chris kresser

That's a big statement. I know. But I can passionately say it with conviction. It's why I'm so thrilled that today Chris announced in his newsletter that The Healing Farm will be producing a week-long "Paleo Reset" retreat April 17-24, 2016.

Why do I want to produce a week-long retreat featuring Chris' work? Because I want to shout from the mountaintops that you do not have to live with chronic conditions or you can significantly reduce the debilitating pain or discomfort they may cause in your life.

When I was going through the first week of my paleo reset I longed to be with like-minded people with whom I could talk things through. I wished I could consult with Chris as questions popped up. I wished I could have someone show me how to make bone or chicken broth. I wished I could have someone make it easier for me by preparing the foods that would help me change my life. So after I worked through my own reset and cured my own chronic health issues I was inspired to share my journey and change my own life with a career change. I now had the energy having lifted all of the chronic conditions that were weighing me down.

I was fortunate enough to meet Chris through a mutual friend. Through our friend (who is also my massage therapist (Angela!) Chris and his wife hired me to photograph their maternity session. Having done body work on me for years, Angela was intimately knowledgeable about all of my chronic conditions and asked if I knew what kind of work Chris was doing. When I found out about Chris' work, I immediately contacted him about my health issues. I was lucky enough to get in with him and began working with him. He was the first to tell me that living with all of my discomfort was not normal and that I could probably overcome at least some of these issues. Having ruled out an auto-immune disease (although this could still be a contributing factor) and getting rid of a parasite in my system, Chris encouraged me to try his "paleo reset" elimination diet. This was even before he had written his book which when first on the shelves was called "Your Personal Paleo Code"

What I loved about Chris' approach and the first title of his book is that he's really pretty hands-off. Even though I didn't have much money to spend, I was desperate to keep meeting with him because I was so encouraged to know that I could probably live pain-free. Chris really encouraged me to listen to my own body throughout the process and to find what worked for me. Basically after a few months, when I wanted to schedule a follow up he asked me if I was still feeling better. I said yes and he said, well then you know what works for you. Keep at it. 

It's now about five years later and I'm happily living (almost 100%) without the following conditions (most of which I had been living with since my mid-twenties (I'm now 49):

Add "chronic" to all of these conditions:

  • fatigue
  • sinus headaches (so severe most people would consider them migraines)
  • indigestion (sometimes so bad I thought I was having a heart attack)
  • low libido
  • restless leg syndrome
  • weight fluctuation
  • and finally the straw that broke the camel's back (no pun intended) chronic back pain that started about eight years ago

What was so incredible to me was that by simply changing my diet (I'm mostly gluten and dairy free) and strengthening my core, I could literally change my life. Living with chronic conditions is debilitating. I was living my life, running a business, in a successful marriage, but struggled every day to pull myself up by the bootstraps to live my life. If you had asked me seven years ago after the chronic back pain set in that I would be 49 years old, almost pain free and would have enough energy to work on switching my career I would have laughed. Sometimes I wished I could just curl up in a spot of sun like a cat and spend the rest of my life like that. That's a pretty sad state to be in. In the past year since working toward starting The Healing Farm, there have been some times when I've been so elated I would say I was having "mountaintop moments". I didn't think I could feel that way in my life any longer and I hadn't felt that way since my early 20s since the first symptoms started creeping into my life. I laugh these days and say that instead of having the seven year itch in my marriage (we celebrated our 7th wedding anniversary last June) my husband and I are in our seven year renaissance. That feels REALLY good to say. Now when I'm tired, it's because I'm literally running two businesses, am experiencing a typical mid-life family crisis and well, I'm almost 50!

So, do I want to get people together for a first week of their paleo reset? Do I want to give 40 lucky individuals a chance to unplug in a gorgeous location and listen to Chris Kresser speak and answer their questions? Do I want to make the first week of meal prep easy (non-existent) for the attendees, do I want people to be able to meet one-on-one with one of Chris' nutritionists. YES. And I want to continue to shout from the mountaintops that you can change your life and it can be a simple few changes that can get you there. 

So join us for this incredible week. The hills should be green and lush from El Nino and we can all experience the beginnings of change together.  Sign up for Chris' newsletter or "like" his Facebook page to find out a special coupon code to get a 10% discount and sign up by December 1st on The Healing Farm site to get into a drawing for one free pass for the week (based on double occupancy)!

The Healing Farm - Cultivating Practical Wellness







Yoga And Wellness On The Ranch - A Lovely Time Had By All!

Yoga session at the end of the day with Patti Cocciolo of the Goodness blog

Yoga session at the end of the day with Patti Cocciolo of the Goodness blog

Wow! What a day we had on Sunday at the first ever Marin Agricultural Land Trust/Healing Farm joint retreat at Stemple Creek Ranch! I was so thrilled that the event sold out and we had forty people join us for a day of relaxing and learning about how our bodies connect to this incredible agricultural land.

Thank you to our participants for taking the time to spend a day at the ranch learning practical solutions for your every day health! Also to Loren and Lisa Pocia for hosting us on your gorgeous land. Overall, Loren's talk about the history of the ranch and carbon farming was a highlight for everyone. Thank you also to Stacy Lauer for the wonderful organic food, MALT for partnering with THF to put this incredible retreat on, Jennifer Cooper for your nutrition talk and movement class and Patti Cocciolo of The Goodness blog for ending our day with such a relaxing all-level yoga session and to our surprise guest, Jay Holecek  (dubbed "the chocolate cowboy") for our afternoon dark chocolate tasting.

I could go on and on in words, but since I'm also a photographer want to show you more in pictures:

Early morning at Stemple Creek

Early morning at Stemple Creek

Check in and welcome.....

Loren teaching us about the soil

Loren teaching us about the soil

More with Loren....

Therapeutic movement with Jennifer Cooper....

Picnic on the hill!

After lunch loveliness....


Jennifer's nutrition talk....

Jennifer Cooper

During the afternoon break, therapeutic chef Jay Holcek dubbed "the chocolate cowboy" by me and my hubby joined us for a little dark chocolate tasting. Guests also enjoyed time to loll in the sunshine. I especially loved the ladies knitting and lying down on a hay bale while chatting. A perfect image from the day:

and to end the day, yoga in the barn (too warm on the deck!) with Patti Cocciolo...

Stemple Creek Grass-Fed Meats

Stemple Creek Grass Fed Skirt Steak Tacos With Chimichurri Sauce

Stemple Creek Grass Fed Skirt Steak Tacos With Chimichurri Sauce

Me at the Marin Agricultural Land Trust Table - Marin Civic Center Farmer's Market

Me at the Marin Agricultural Land Trust Table - Marin Civic Center Farmer's Market

As I look forward to The Healing Farm's partnership with Marin Agricultural Land Trust and the one-day "Wellness and Yoga on the Ranch Retreat" we will host at Stemple Creek Ranch, I've been wanting to try Stemple Creek grass-fed beef and lamb. I was so excited when I learned they had a table at the Marin Civic Center Farmer's Market this past Sunday where I was volunteering at Marin Agricultural Land Trust's table.

Not only did I have a great time informing people of the great work that MALT does to protect agricultural land in Marin from development, but I also had fun talking about how MALT-protected properties have been supplying the bay area with incredible food sources for so many years. Represented right there at the Farmer's market were various vendors that source their supplies from MALT protected farmers and ranchers including Cowgirl Creamery - already a local food source that I love.

I knew I needed to take a break from the MALT table to run over to the Stemple Creek folks and buy some meat! What a great opportunity! I found in their bins a few options that fit my budget and decided on skirt steak and a couple of lamb shoulder chops.

When my husband and I fire up the grill (charcoal) we try to cook a bunch of things at once since it's just the two of us and a LOT of hot coals. We went to work and I made a few organic hot dogs for a quickie lunches served with farmer's market sauerkraut, relish and no bun,  Indian style marinated lamb chops for the next day's meal and Chimichurri skirt steak tacos for a fun Mexican themed meal. Served with fresh summer corn and an incredibly simple arugula salad (all organic and most ingredients purchased at the farmer's market) gosh, the tacos were good, fresh and easy! Seasoned with just a little salt and pepper on the skirt steak for grilling, I couldn't help but snitch a couple of strips just off the grill before putting them on the tacos. Delicious!

 

The Sunday Cook-A-Thon!

Most of the time it's Sunday, but sometimes it's Monday (currently the second day of my weekend as I wind down my photo business). I LOVE my Cook-A-Thon! I know for some of my friends cooking is far from stress-relieving, but it's an incredible stress-reliever for me and my every-other-week cook-a-thon produces such a wide variety of healthy foods to keep on hand all week (or freeze) that I don't have to think much about cooking for the rest of the week!

I read recently that in order to reduce stress, taking the most mundane decision-making out of your routine helps. That's why Steve Jobs always wore a black turtleneck. I just thought it was because he looked really good in a black turtleneck. Who knew?! I feel the same about my cook-a-thon. I've developed a no-brainer routine so that I can actually de-stress and relax while I produce an incredibly healthy bunch of food for the week. I often even make the same recipes from the stock and chicken over and over too. Easy!

I open a nice bottle of red wine, ask Brennan to put on a good music mix and off I go!

Having some fresh flowers and a clean kitchen is a really good start! Some may notice there's already a lot missing from that bottle of red! I started the bottle the night before!

Having some fresh flowers and a clean kitchen is a really good start! Some may notice there's already a lot missing from that bottle of red! I started the bottle the night before!

The star of the show (and most time consuming recipe) is roasted chicken and stock. I use Chris Kresser's recipe which I love because it calls for roasting the chicken so that you can actually EAT the chicken! I used to boil a whole chicken in water. I got good results for the broth, but I really like the roasted chicken stock more AND I get to eat the yummy roasted chicken! I will link to a more detailed description of making the stock, but definitely start the cook-a-thon by stuffing the chicken and getting it into the oven!

Once the chicken is in the oven, I start on a couple of other things. The night I photographed this I also made meat cakes and roasted brussel sprouts. Roast the brussel sprouts first and then you can munch on them while preparing the meat cakes! I have the world's smallest oven with only one rack so I have to get tricky with cooking two things at once!

Yes. That's the roasting brussel sprouts resting on the corner of the roasting chicken pan. You've got to do what you've got to do when you have limited resources!

Don't forget to also drink plenty of water while you're cooking! I LOVE, LOVE, LOVE my Soda Stream! Good friends gave this to me as a gift and Brennan and I drink so much more water now that we have it! Put in a little lemon and it's soooo good!

Soda Stream is a kitchen essential!

Soda Stream is a kitchen essential!

While the brussel sprouts are in the oven get started on your meat cakes! Also, while you had those carrots and celery out before for the chicken, don't forget to cut a bunch more up for the week for snacking and salads. While you're at it get a cucumber and some green onions out too and cut those up! All these cut up veggies are also yummy to snack on and might help you keep your hands off the cheese and crackers you've served to your partner as a snack! Of course if you're making the meat cakes, treat yourself to a few kalamata olives with your red wine. Oh and if you have some gluten free crackers, snack on some of these too with that hard cheddar cheese (low lactose in aged cheeses!)! Remember this is your lovely time to relax and de-stress!

When the chicken is out of the oven and cooling, throw the meat cakes in. Put the chicken on a carving board and deglaze the pan with the water, cut a couple of pieces of chicken off the bone, add some au jus, throw a salad together with those lovely mixed greens you got from the farmer's market and all those wonderful veggies you just cut up, throw some of those brussel sprouts on the plate, pour a little more wine and voila! While your chicken is cooling for de-boning, eat a little dinner!

OK, admittedly, after we're done eating, I'm a little pooped, but while Brennan (he calls himself FEMA and me "hurricane Julie") cleans up the kitchen, I "pick the chicken" and always think of Jeanette Walls, author of "The Glass Castle" and marvel at how a half starving child could "pick a chicken" for her friend's mother without snitching some bits! Seriously, I've just eaten an entire meal of roasted chicken and can't help snitching!

Time to start the stock (still using Chris Kresser's recipe). In a large stock pot, I throw the de-glazed pan juices, all the bones (cracked if I can), all the stuffing that was in the chicken and if I was lucky enough to have the giblets included in the chicken, I would have roasted those too and throw them in as well. Put the stock on flame, and friends and family you can stop reading here - then put on nothing but your apron and while the stock cooks, "relax" a bit with your "FEMA"! Remember this is some SERIOUS relaxing! We have a kid-free house so it makes it a little easier to be spontaneous! 

Since then I'm REALLY pooped, all I do when the stock is done is discard the solids, transfer to a smaller pan and put covered in the fridge so I can skim the congealed fat in the morning. 

Seriously. I am NOT a cook. I always follow recipes (although I've been making Chris' chicken and stock for so long now that I don't need to follow a recipe anymore), I have a TERRIBLE, small and quirky kitchen and well, Brennan calls me "hurricane Julie". I'm out of control. But really, if you get used to it, enjoy all the added perks like the wine, music and your partner, you can do it (no pun intended!) and enjoy it too!

The rest of the week, I've got roasted chicken, stock, meat cakes, roasted brussel sprouts and salad fixin's all ready to go! Here are a few things I make with the stock and leftover chicken:

  • All kinds of soups with the stock (chicken and gluten free noodle, veggie soups (think curry cauliflower, broccoli and borscht (I use Chris' recipe)
  • I keep some stock in mason jars in the fridge for a nice warming snack or breakfast to go (yes, just drink it out of the jar) 
  • As for the chicken! So many options and here are just a few:
    • Of course you've got lovely roasted chicken for your lunch salads
    • make curry chicken or regular chicken salad and have as snacks, with salad for lunch or toast some gluten free bread (or regular if you're not allergic) and have a yummy chicken salad sandwich
    • I treat Brennan and I to chicken enchiladas once every couple of weeks. I buy all organic, whole grain ingredients and yes, even organic tortilla chips and use a sprinkling of cheese and it's SUCH a treat! I'm mostly gluten free, but not Paleo so I do enjoy corn foods once every couple of weeks! 
    • There are all sorts of other recipes that call for cooked chicken so just find your faves and go for it!

and that my friends is The Healing Farm recommended Cook-A-Thon! Whew! Now get started and have fun!

I Call Them "Meat Cakes"

Finished product!

Finished product!

My husband Brennan calls them "meat cupcakes". I found this recipe recently in Shape Magazine. Christmas Abbott is the author of "The Badass Body Diet" and although I wasn't familiar with her (she's a Crossfit celebrity and although I think Crossfit is a great workout, it wasn't for me!) I may look into her cookbook given how much I LOVE this recipe!

These things are great. They are:

  • a great snack
  • a quickie breakfast on-the-run (eat them cold!)
  • a good addition to a lunch salad (seen above although I usually cut them up into bite-sized pieces and toss them into the salad)
  • nice addition to a morning egg scramble
  • if you need a quickie dinner, heat them up and serve them with salad, veggie and mashed potato and it's like a meatloaf dinner!

What I love is that they are low-fat (ground turkey!), you can do any kind of variation with added seasoning, you can add any kind of veggie, they are super easy to make and REALLY they are so convenient!

Here's the recipe (remember that I usually stick to grass/veggie-fed and organic ingredients):

  • 1 pound ground turkey
  • couple of handfuls of chopped broccoli
  • 1/4-1/2 diced yellow onion (I bet green onion would be good too!)
  • chopped pitted kalamata olives (this is so key - they add a yummy salty taste)
  • any combo of seasoning - I added fleur de sel - I bet herbs de provence would be a good addition

Mix everything together and divide into a cupcake tin - the first time I greased the tin, but realized I didn't have to do that. Bake in a 350 degree oven and viola! Yummy!

SHARE YOUR FAVORITE VARIATION IN THE COMMENTS SECTION!

The Prep

The Prep

Store or freeze in an airtight glass container

Store or freeze in an airtight glass container



Local Fresh Seafood!

I tend to order fatty fish and shellfish when I go out to eat to get my Omega 3s and B12 more easily since I don’t often make these things at home. This picture was from a lunch ordered on a coastal bike ride recently. Yum! I guiltily ate a little l…

I tend to order fatty fish and shellfish when I go out to eat to get my Omega 3s and B12 more easily since I don’t often make these things at home. This picture was from a lunch ordered on a coastal bike ride recently. Yum! I guiltily ate a little local sourdough with it. Who could resist with that butter sauce!!

Getting your Omega 3s and vital B12 through fatty fish and shellfish on a regular basis is not easy. Adding in wanting it to be local, quality and sustainably caught makes it even harder and my local Farmer's Market source often sells fish from Alaska or Washington State. Often when I'm out to eat I try to order some kind of fatty fish or shellfish knowing I don't often have it at home for these reasons.

I read this article on the KQED blog and was excited about the CSA (community supported agriculture) concept spilling into the market for seafood. Though this article is bay area specific, I would bet the concept is catching (no pun intended) on in other parts of the country as well! 

I'm going to try The Sea Forager and next time my fisherman brother is in town plan on taking him on one of the Forager Tours!

Why My Smoothie Isn't Pretty

I decided I should include a picture of my not-so-good-looking morning smoothie (recipe in last post). Funny, because the picture actually makes it look pretty good! I guess being a professional photographer helps things a bit! BUT, truthfully sometimes it comes out more green (which is pretty) and sometimes it comes out brown. I suppose it just depends on the inconsistent amounts of the ingredients I put in day to day. My good friend likes her smoothies to be pretty so she puts in lighter colored fruit so they come out bright green. She’s got a design background so pretty is important and I guess that’s true for lots of people based on this recent article about kids school lunches:

LA Times story on making kid’s school lunches more esthetically pleasing helps increase their fruit and veggie consumption!

But the reason I don’t care about what my smoothie looks like is because it’s more important to me that I get the most nutrition out of my smoothie every day. If I make this the habit that means I get a dose of omega 3, pro-biotic, antioxidants and a whole variety of vitamins and minerals every day without having to think about it (see my recipe post for detail on the nutrition). So pretty smoothie be damned, and ugly smoothie wins the day for me! Plus some “light” fruit has a lot of sugar and some even has high mold counts (go here for a list of foods that have high mold counts) so for someone who is trying to reduce inflammation for chronic conditions, this is also important. Some of those lucky people can have pretty smoothies and gluten-full food and be just fine! Lucky ducks (that’s my hubby too!)! Sigh. That’s not me.