Healthy Eating

How to Raise Your Vibration

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You have certainly heard the term “good vibes only”, right? I actually have a T-shirt that says it! Learning how to raise your vibration and live at a higher state of being is not easier than you might think. In fact with some simple adjustments to your attitudes, behaviors and choices you could easily raise your vibration and live in the good vibes only place.

What Does Raising Your Vibration Mean?

Just as music has various pitches and frequencies, we, too, emit vibrations that affect our mood, health, and overall wellbeing. Raising your vibration means increasing your frequency to a more positive, healthier level.  Everything in the universe, including us, is made up of energy vibrating at different frequencies. 

The Scale of Vibration Frequencies

The lower end of the scale includes emotions like fear, anger, guilt, shame, grief and sadness. Mid range emotions are things like contentment, courage, willingness, and neutrality. Higher frequencies include emotions like love, peace, joy, happiness, and gratitude.

As we go about our days the more we tend to land in the mid and upper frequencies the better we will feel and the higher our vibration will consistently remain.

How to Raise Your Vibration

There are several natural ways to raise your frequency and like anything, the more we practice the easier it becomes to consistently be in the “good vibes” zone.

Connect with Nature

Spending time in the great outdoors, or even tending to houseplants, can raise your vibration. Being with living things like trees, flowers, grasses, plants and animals provides an unparalleled source of high frequencies. Being exposed to the pure essence of life can do wonders for your frequency.

Change Your Thinking

Using positive affirmations, redirecting your thoughts from negativity to positivity, and becoming mindful of your everyday thoughts is a great starting point to raising your vibration. A gratitude practice has been shown to be a great source of wellbeing and can increase your vibration in a very short time. Also limiting negative influences can have a powerful impact on your thinking.

Movement

Consistently moving your body can positively impact your vibration.Exercise plays a critical role in stress management and as a result, when we are less stressed we are more resilient to the usual triggers that might shift us into fear and other low end frequencies. Regular physical movement can help clear mental clutter, allowing for a more focused and positive mindset.

Aromatherapy and Colors

Aromatherapy uses natural plant extracts, typically essential oils, to promote health and well-being. Different scents have different effects; for example, lavender can be calming and relaxing, helping to reduce stress and elevate your vibration. Citrus scents, like orange or lemon, are known for their uplifting and energizing properties. I often say the plants that become oils that grow close to the ground will be calming. The plants that are higher up on the tree, typically elevate our mood and help us to feel higher up on the frequency scale. Likewise colors can impact your mood and energy. Colors are light of varying wavelengths; each color has a unique vibrational frequency. Bright, warm colors like yellow, orange, and red are often associated with energy, joy, and vitality, whereas cooler colors like blue and green are linked to calmness, relaxation, and rejuvenation.

Feeding Your Body Well

Choosing to eat healthy and fresh foods are a great option for raising your frequency. The fresh plants that you eat are high-vibrational foods as they are those that are alive and full of natural energy. This includes fresh fruits and vegetables. Processed and packages foods have lost that vibrational essence and as a result can bring us down as they can contribute to feelings of lethargy and negativity due to the lack of nutritional value.

Want to learn a little more? This short YouTube video is a brief introduction to how to raise your vibrational frequency! Listen and let me know what you think!

Sourdough Discard Crackers

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Ever since I shared some sourdough discard crackers over on my instagram I have had a zillion questions about them. If you haven’t jumped into the sourdough craze you are definitely missing out. I will admit that at first it seemed like a LOT of work and time, but it really isn’t. I mean how much time do we spend mindlessly scrolling when we could spend a tiny bit of time eliminating garbage from our diet and making something soulful and delicious?

Before I share the super simple cracker process, let’s chat about sourdough.

What is sourdough?

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.

Store bought bread has so many ingredients in it and most of them are useless ingredients that just add junk to our food. Homemade sourdough is flour, water, salt. Three ingredients compared to over twenty in a store bought version. Hmmm.

By using a special starter of wild yeast and bacteria, the positives of consuming sourdough far outweigh the negative ideas that we should be avoiding bread. Sourdough bread is a baking art form that is, by its very nature, a healthier choice – according to A Bread Affair in Vancouver here are the reasons why…and have to agree 100%.

The Benefits of Sourdough:

1. It is easy to digest.

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.

2. It has a lower glycemic index.

Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.

3. Better for gluten-sensitivity.

The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing, and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.

4. More “good acid”.

Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

5. Provides healthy bacteria.

Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

6. Less yeast.

Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.

7. Natural origins.

Sourdough bread made with whole flour, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.

8. Fewer preservatives.

Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.

9. Good fuel.

Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.

10. It’s nutritious.

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.

11. The taste!

Sourdough bread tastes great on top of being a healthier alternative. What more could you want?

Crackers?? You got it! I also use sourdough to make all kinds of fun things like pizza dough, pancakes, cookies and this weekend I am making English muffins!

First, you’ll need some sourdough “starter”. This consists of flour and water that becomes the base for your bread and other baked goods.

Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.

The Process of Sourdough:

At first I felt overwhelmed with having to “feed” something and initially wondered if I had a new child to worry about but realized I was way over thinking it.There are some sourdough people out there that measure everything to to the gram and while that does produce a perfect loaf, after awhile you do learn to eyeball things, especially feeding the starter. I usually just pour some out into my discard jar and add 1/2 cup flour and 1/4 cup water and call it good for the week. The day before I bake bread I do feed her a twice so she is extra happy.

For crackers, cookies, muffins, pizza dough and so much more you’ll need some of the “discard”.

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of its unfed state, it’s not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes like crackers!

There are a zillion recipes out there but after a few times following one you might learn to wing it like me.

Sourdough Discard Crackers

  • Preheat the oven to 325 degrees.
  • In a small mixing bowl add 2-3 tablespoons of olive oil or melted butter. To this add seasonings you love. I have been adding Trader Joe’s 21 Seasoning Salute which is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. The perfect savory flavor!
  • After combing the seasonings and oil, add 2 cups of sourdough discard and mix well.
  • Sprinkle Himalayan Pink Salt on top
  • Pour mixture onto a baking sheet lined with parchment paper
  • Bake for 10 minutes and then score into bite size squares with a pizza wheel
  • Bake an additional 20-30 minutes or until crispy and golden brown
  • I store these once cooled in a sealed container or jar (if they last that long)

Other combinations include parmesan cheese and rosemary or making an Italian herb blend flavor. Some people love the everything bagel flavor but I find smelling like garlic for days to be a slight downside. I saw someone also make cinnamon sugar crackers that were cut slightly smaller for a cereal type snack!

You might be able to see how this can easily become a part time obsession and finding new ways to use the discard is constantly fun.

Try these and let me know what you think!

Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.

Sourdough Bread

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I am a tad late to the sourdough bread frenzy but now that I am all in, it’s been so fun. I have seen so many people explain why to eat sourdough bread and I just didn’t get it. Until I did.

I have never been a big sandwich or bread eater so it’s more of a hobby than a homestead mission. My loaves may not be the perfection instagram worthy photo yet, but they taste delicious and work for my family.

Why bake/eat sourdough bread?

There are so many benefits to sourdough. Plus, it is so fun to make and the extra goodies that you can bake make it so versatile.

Here are my top 20 reasons:

  1. Prebiotics: Sourdough fermentation increases the availability of prebiotic fibers, which promote healthy gut bacteria and aid digestion.
  2. Reduced Gluten Content: Fermentation breaks down some gluten proteins, making them easier to digest for individuals with mild gluten sensitivities.
  3. Enzyme Activity: The fermentation process activates enzymes in the sourdough, which help break down complex carbohydrates and proteins, aiding digestion.
  4. Phytic Acid Reduction: Sourdough fermentation reduces phytic acid, a compound that can impair mineral absorption and cause digestive discomfort.
  5. Improved Nutrient Absorption: Sourdough fermentation enhances the body’s ability to absorb important nutrients like iron, zinc, and magnesium.
  6. Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular bread, resulting in more stable blood sugar levels and sustained energy.
  7. Acetic Acid: The acetic acid produced during sourdough fermentation can improve digestion by supporting the production of digestive enzymes.
  8. Lactic Acid Production: Lactic acid produced in sourdough fermentation supports healthy gut bacteria and aids digestion.
  9. Alleviation of Digestive Disorders: Some individuals with digestive disorders, such as irritable bowel syndrome (IBS), report improved symptoms when consuming sourdough bread.
  10. Increased Mineral Bioavailability: Sourdough fermentation increases the bioavailability of minerals present in the bread, making them easier for the body to absorb and utilize.
  11. Reduced FODMAPs: The fermentation process of sourdough helps break down fermentable carbohydrates, reducing their presence in the final bread product and making it more tolerable for individuals with FODMAP sensitivities.
  12. Reduced Antinutrients: Sourdough fermentation reduces antinutrients like phytates and lectins, which can interfere with digestion and nutrient absorption.
  13. Balanced Acid-Base Ratio: Sourdough bread has a more balanced acid-base ratio, reducing the risk of acid reflux and indigestion.
  14. Improved B-vitamin Production: Sourdough fermentation increases the production of B-vitamins, which play a crucial role in digestion and overall health.
  15. Enhanced Flavor: The complex flavors developed during sourdough fermentation can stimulate the production of saliva and digestive enzymes, aiding digestion.
  16. Extended Fermentation: Longer fermentation times commonly used in sourdough baking allow more thorough breakdown of proteins and starches, making the bread easier to digest. 48 hours is optimal for cold retarding in the fridge.
  17. Natural Preservatives: Sourdough contains naturally occurring preservatives like acetic and lactic acids, which help prevent spoilage and promote digestive stability.
  18. Reduced Additives: Sourdough bread often uses fewer additives and preservatives compared to commercially produced bread, making it easier on the digestive system.
  19. Milder Wheat Allergy Symptoms: Some individuals with wheat allergies report milder symptoms when consuming sourdough bread due to the fermentation process altering the proteins.
  20. Personal Digestive Tolerance: While these reasons generally suggest that sourdough bread is easier to digest, individual tolerance can still vary based on specific digestive issues and personal sensitivity

Credit to Dr Dawn M. O’Brien Taylor

I have tried many sourdough recipes but have found this simple one to be my fave:

  • 100g of “starter” *tons of how to make out there. It takes patience or a friend who has a healthy starter.
  • 300g of all purpose flour
  • 500g water
  • 10g salt

I feed my little starter and wait for it to double (usually 3-4 hours). When it has I add it to the mixing bowl, add the water flour and salt, and mix with a danish wisk until shaggy or 30 minutes. Then every 30 minutes I stretch and fold the dough (this is where the magic happens). I do four sets of folds. Then I plop it back into the oven on the proofing setting for about 2-3 hours. If your oven doesn’t have that setting, place bowl on the counter covered up and it will take more like 5-6 hours of bulk proofing.

Once it is doubled in size, then remove it from the bowl to a floured surface. Fold the dough like an envelope and then roll the entire envelope into a log shape, then to make it a circle begin dragging it along counter to seal the seams and create a perfect round. Toss into a banneton basket and close seam by pinching. Place into your refrigerator covered for up to 3 days! This method I have found in my busy life works the best because I can let it cold ferment in fridge until I am ready then bake. I usually mix on Friday and bake on Sunday.

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Sourdough Croutons

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Since I am a newer sourdough fanatic I have quite a bit of extra sourdough. Honestly, I try not to eat the whole loaf in a couple days so I usually have a quarter of loaf hanging around and found the perfect use of stale sourdough.. Sourdough CROUTONS!

Sourdough croutons provide the perfect crunch to a fresh salad. This homemade version of sourdough croutons does not contain any extra ingredients.

INGREDIENTS

  • 6-8 cups cubed sourdough bread (at least one day old, or sliced and dried; ¾-1 inch cubes)
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced 
  • ½ – 1 teaspoon kosher salt
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon black pepper

INSTRUCTIONS

How to Make Sourdough Croutons:

  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  2. If you haven’t already, cut your sourdough bread into ½-1″ cubes. 
  3. Add the olive oil, garlic, salt, dried parsley, and black pepper to a very large bowl. Whisk to combine.
  4. Add the cubed dried bread cubes and toss them until they are lightly coated with oil.
  5. Spread the sourdough bread cubes out onto the prepared baking sheet in a single layer. 
  6. Bake until browned, 12-18 minutes (mine were done at 15), tossing halfway through baking to ensure even browning. 
  7. Allow your sourdough croutons to cool completely before transferring to an airtight storage container or ziploc bag. 

Seriously the best!

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Healthy Breakfast Cookies

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Ah, breakfast cookies.

Even if you aren’t a “breakfast person”, these healthy breakfast cookies will be your new favorite morning meal!  I am trying so hard to eat better and breakfast is just not my thing. Since I love cookies so much I whipped these up and get a little goodness mid morning. The breakfast cookie is something I could get used to!

Plus, these breakfast cookies are so easy!

Ingredients

  • 2 eggs
  • 1 cup peanut butter
  • 1/2 cup pure maple syrup
  • 1 ½ cups rolled oats
  • ¼ tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2/3 cup chocolate chips
  • 1 drop wild orange essential oil*

Bake for 9 to 12 minutes at 350 on cookie sheet, or until the cookies appear set up. Enjoy!

*be sure your essential oils are pure and safe to ingest. My preference is always doTERRA.

Gift Giving Guide

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Giving a gift from a small business is giving a gift twice. – Anonymous

It is such a special treat to receive a handmade gift and I am thrilled to have put together a variety of my favorites things to make and use. I cannot wait for your loved ones to get some of these unique items.

Gratitude Essential Oil Blend

$22

This perfectly crafted blend is my most popular mingling of aroma and gemstones. This wonderful scent will instantly shift your mood towards a place of abundance and gratitude. Apply to the wrists, behind the ears and on the heart.

  • Siberian fir helps in breaking negative emotional and spiritual patterns
  • Frankincense raises awareness and helps to shine your bright light
  • Grapefruit teaches us to appreciate who we are
  • Wild Orange brings abundance, a bright future and gladness to the heart
  • Geranium is heart opening and helps one to feel security in what you do have
  • Clove instills personal power and a sense of protection and integrity
  • Amber chips are a fossilized tree resin. Amber radiates laughter, vitality, and courage. This stone holds the protective energy of our beloved trees, the guardians of Earth. Amber helps to alleviate stress. Amber clears depression, stimulates the intellect and promotes self-confidence and creative self-expression. It encourages decision-making, spontaneity and brings wisdom, balance and patience.

Aromatherapy Bath Salts

$8

These gorgeous tubes make great stocking stuffers, teacher gifts or special offerings for loved ones. Each tube is filled with epsom salt, lavender petals and soothing essential oils to bring a spa like experience for the lucky recipient. One tube will fill one or two baths.

Woodsy Beard Oil

$20

Give the men in your life this wonderful, woodsy beard oil. It will be grounding and spicy and make their stubble feel soft and shiny.

Bath Fizzies

$20 for 10 Fizzies

There is nothing like sinking into a tub with a hot bubbly tub with fizzing bath bombs. If you know me well, it is my ultimate form of self-care. I have mastered the bath bomb and have found the perfect combination for a deep relaxation for the body. These smell amazing and are also so good for the skin and detoxing the body.

Custom Essential Oil Blend

$22

Do you have a special person in mind that would love a little remedy to help them sleep? Maybe manage some aches and pains? Boost immunity? Feel calm and centered? When you purchase this, you and I will chat and find the perfect blend for your loved one!

Body Butter

$25

This fan favorite is a popular gift for anyone! Handmade with natural shea butter and pure essential oils this creamy skin soothing butter is the perfect gift. Not only does this smell amazing but it is a completely natural and skin loving cream that makes the skin feel so soft.

How to Order

To simplify the process of ordering, simply email me below (or you can text me) and tell me which items you would like and if you will be picking them up, or if you’d like me to ship them. I will email you back a confirmation and a total. You can venmo, Zelle, PayPal or good old fashioned cash.

Email Me Your Order

Thank you!

So many of you have been so supportive of me during this unusual time in our lives. I am so blessed that I can continue to share my passion and touch your life. It means a lot to me that you know that you are very important to me, and I am incredibly grateful that our paths have crossed. I believe that now more than ever, we need to recognize the people and meaningful connections that we all have.

As always, it is my hope that you stay healthy and happy in your mind, body and spirit.

xo, Stacie

Easy Peanut Butter Bars

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Let life be sweet like chocolate.

Here’s a cozy and simple take on Four-Ingredient Peanut Butter Bars—delicious, wholesome, and perfect for a quick sweet treat.

I am all about easy when it comes to quick breakfasts or snacks. Who has time for the whole shebang?

These simple bars are perfect for on the go people like me or to stash in the lunchbox for the kiddos.

INGREDIENTS

  • 3 super ripe bananas
  • 1/4 cup smooth, natural peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cup instant or quick cooking oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350 F. Grease a loaf pan or line with parchment paper.

2. Add the bananas to a large bowl and mash until almost smooth. Add in the peanut butter and vanilla extract and mix well.

3. Add in the oats, salt, and baking powder and mix to combine. Fold in 1/3 cup of the chocolate chips, reserving the rest for the top of the bars.

4. Pour the mixture into the loaf pan, using a spoon or spatula to smooth it out on top. Add the remaining chocolate chips to the top of the bars. Bake for 25-30 minutes, until a knife inserted in the center comes out clean.

5. Let cool and cut into 6-8 pieces.

Enjoy!

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Caprese Stuffed Chicken

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I committed this week to finding a new recipe to try because I am over the same ol’ dinners. Working full time and basically being in my car for the entire day means my eating suffers. It’s rare that I actually eat before the afternoon and by then I am starving. I will say though I have been better about trying to have easy things to eat while on the go like my mindful muffins, protein balls or breakfast cookies.

Anyway, dinners mean a lot in my world and I look forward to eating a solid dinner every night. I just am so tired of the same things so when I saw this in a similar version, I decided to go for it since I have an abundance of tomatoes and fresh mozzarella is just so good.

This Caprese Stuffed Chicken is made with juicy chicken stuffed with tomato slices, mozzarella cheese, fresh basil, balsamic and herbs, topped with balsamic and pan-seared then baked to perfection.

This is an incredibly easy dish, made even easier if you’re using a skillet. It’s a simple meal on any weeknight but I decided fancy enough to serve the next time guests come over. I whipped it up in no time and the results were amazing.

I served this with a fresh salad and dinner was done.

HOW TO MAKE THIS STUFFED CHICKEN RECIPE

•Preheat the oven and slice each chicken breast horizontally most of the way through the breast. Start with the thickest part first, being careful not to slice all the way through. You want to create a pocket.

•Place tomato slices, mozzarella slices, and basil leaves inside each breast and close with toothpicks. Place them in diagonally to help keep the filling in. Sprinkle each chicken breast with salt, basil, and oregano and heat olive oil in a non-stick pan or cast-iron skillet.

•Once the pan is hot, sear chicken breast on each side. When flipping to the other side be careful to avoid spillage! If you are not using a cast iron pan, place chicken into a casserole dish. If you are, leave them in there and place directly in the oven when ready.

•Bake at 350 degrees for 45 minutes

• Drizzle with a store bought balsamic glaze (or make your own with balsamic vinegar and brown sugar)

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Herb Roasted Acorn Squash

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My garden is bursting with some really good size acorn squash this year and one of my favorite ways to prepare it is simply roasted. This easy Roasted Acorn Squash recipe is a flavorful, colorful, and nutritious side that goes with everything! You’ll love how easy it is to make this! Acorn squash is not just super flavorful but it is also packed with nutrition.

Health Benefits of Acorn Squash:

Acorn squash is high in antioxidants that help fight free radical damage. They contain carotenoids, beta-carotene, Vitamin C, potassium, manganese, thiamine, magnesium, Vitamin B6 and other key nutrients. Acorn squash is in usually available year-round, with peak season from early October to December. A ripe Acorn Squash will feel heavy for its size and has smooth, dull skin, and no soft spots. Look for one that has a good mix between green and orange coloring.

The Ingredients

This easy, basic recipe is essentially just acorn squash, butter, and seasonings! You’ll love how simple it is to pull together roasted acorn squash on the fly.

  • Squash: Cut one squash in half lengthwise, and scoop out the seeds.
  • Butter: Melt the butter, or substitute your favorite oil.
  • Oregano and Thyme: Dried oregano and thyme are perfect with the natural sweetness of squash.
  • Garlic Powder: Garlic powder is an easy way to add intensity of flavor to this dish.
  • Paprika: Made from dried ground peppers, paprika is earthy and mild (not spicy!) and lends a beautiful color to the squash as it roasts.
  • Salt and Pepper: To taste.
  • Fresh Parsley: Chopped fresh parsley is an appetizing optional garnish.

How to Make Roasted Acorn Squash the Easy Way

  1. Preheat the Oven and Cut the Squash. Before you start, make sure to preheat the oven to 400°F. Next, cut the acorn squash in half, lengthwise, stem end to pointed end. (For the easiest way to cut through squash rind see the “Tips” section below.) Then slice each squash half into ½ inch-thick slices.
  2. Season the Squash. Arrange the squash slices on a baking sheet. Make the seasoned butter mixture by melting the butter and stirring in the herbs, garlic powder, paprika, salt, and pepper. Brush the squash slices with the butter mixture.
  3. Roast. Roast the seasoned squash for 20 minutes or so, until the squash is tender.
  4. Enjoy! Remove the baking sheet from the oven, and garnish the squash with parsley before serving warm.
My little baby acorn is growing

So, that’s it! Perfect roasted acorn squash, pretty enough for a holiday menu, but easy enough to make any time. I am so excited for my acorn squash babies to fully grow so that I can make some great dishes like this one.

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With over sixteen years experience, Stacie Wyatt is a E-500 hour Registered Yoga Teacher with Yoga Alliance, Certified Brain Injury Specialist, Wellness Coach, Senior YogaFit Instructor, Mind/Body Personal trainer, Stress Reduction and Meditation Instructor, Pilates Instructor, and Barre Instructor. Stacie is also certified in Integrative Movement Therapy™and is also a believer in the power and application of essential oils for health and wellness and proudly shares doTERRA essential oils.

Easy Refrigerator Dill Pickles

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Don’t want to wait days or weeks to enjoy homemade pickles? Easy Refrigerator Pickles are a quick version ready to eat in just a matter of hours! Made with a mixture of vinegar, garlic, turmeric, and other traditional pickling spices, Easy Refrigerator Pickles are packed with fabulous flavor. — And whipping up a batch takes hardly any effort at all.

If you’re like me you will soon have a bunch of garden-fresh cucumbers coming in that you’re looking for tasty ways to enjoy? Then give this super easy Refrigerator Pickles recipe a try!

A batch of tasty Refrigerator Pickles is super easy to make — truly requiring hardly any effort at all. Simply thinly slice a bunch of cucumbers, and layer the slices in a large glass bowl with thinly sliced onions. Then heat a simple vinegar-based brine and pour the hot brine over the cucumbers and onions. That’s it!

Let the brined pickles cool to room temperature, then chill them in the refrigerator for 4 hours. — After this brief brining time, you’re ready to dig in and enjoy their deliciousness.

This Refrigerator Pickles recipe has two components: 1. the pickles themselves, and 2. the vinegar-based brine. To whip up a batch you’ll need:

For the pickles:

  • Pickling cucumbers – Picklingcucumbers are the ones that are shorter and stouter than regular cucumbers. They have thinner skins, a crunchy texture, and smaller seeds, all of which are characteristics that make them perfect for pickles. — Think Kirby, Boston Pickling, and most homegrown cucumbers, just to name a few. If you don’t have your own homegrown, pickling cucumbers can be found in most grocery stores.
  • Onions – Bring flavor, and get pickled right along with the cucs! Any type of onion can be used, however we usually use sweet Vidalia or mild white onions.

For the brine:

  • White vinegar – Forms the base of the pickling brine. We recommend sticking with white vinegar rather than using other vinegar varieties, as white vinegar provides a more straightforward “cleaner” flavor base for the other pickling ingredients in the brine.
  • Fresh garlic – A key ingredient in creating a true pickle flavor. Thinly slice fresh garlic cloves (rather than leaving them whole) to fully release their flavor in this quick-pickle method.
  • Sugar – A bit of granulated sugar tones down and “smooths out” the vinegar flavor in the brine.
  • Salt – Enhances the flavor of the finished pickles. In a true canning process, salt also serves as a preservative for the pickles. Since Refrigerator Pickles are stored in the refrigerator for only up to 4 weeks, instead of in jars for a significantly longer period of time, salt serves soley a flavor role in this recipe.
  • Mustard seeds – A traditional pickling spice, mustard seeds bring that signature sharp, zingy flavor to the pickle brine.
  • Dill – You can use fresh dill (my preference) or dried dill. The more the better in my opinion!
  • Celery seeds – A spice made from the seeds of wild celery plants, celery seeds are also a traditional pickling spice. They add a strong, distinct flavor to pickles that is difficult to replicate with any other ingredient.
  • Turmeric – Brings a distinctive earthy flavor and the yellow color to these Refrigerator Pickles. Ground turmeric is a spice made from the roots of the turmeric plant, and is generally bright yellow in color but you can also use turmeric essential oil! What a punch of flavor!
  • Black pepper – Enhances the pickles’ flavor, bringing its signature peppery flavor to the mix.
  • Crushed red pepper – Crushed red pepper flakes bring the heat to the brine and finished pickles. The full 1/4 teaspoon called for in this refrigerator pickles recipe makes finished pickles that are quite spicy. If you don’t want spicy pickles, use just a pinch. If you don’t want any “heat” at all in your refrigerator pickles, omit the crushed red pepper altogether.

How to Make Easy Refrigerator Pickles:

It takes hardly any effort at all to whip up a big bowl of Easy Refrigerator Pickles. And what’s even better than that, is you’ll be enjoying their deliciousness in just a few hours after they’re made.

To get a batch going, start by thinly slicing about 6 cups of cucumbers and about 2 cups of onions. Layer the cucumber and onion slices together in wide mouth mason jars.

Next, heat up the pickling brine. — Combine some white vinegar, sliced garlic cloves, sugar, salt, mustard seeds, celery seeds, ground turmeric, black pepper, and crushed red pepper (if you like some heat in your pickles!) in a small saucepan, stirring them together until they’re well mixed. Bring the mixture to a boil over medium-high heat and cook everything together for 1 minute.

Immediately pour the hot vinegar mixture over the cucumber/onion mixture in the bowl — do not stir the cucumber and onion layers, just leave them be. If the hot vinegar mixture doesn’t completely cover and submerge all of the cucumbers and onions when you pour it over them, don’t worry. — As the cucumbers and onions sit and soften in the vinegar mixture, they will all eventually be submerged.

Let all of this cool to room temperature. Then place lids on jars and chill the pickles for at least 4 hours before serving.

When ready to enjoy, give the pickles a little stir to mix the cucumber and onion layers together. At this point, the Refrigerator Pickles can be enjoyed immediately or stored in the refrigerator for up to 8 weeks.

30 Days of Yoga Together

/ embracingspirit / 1 Comment

They say it takes twenty one days to create a new habit. I am not sure who “they” are but it seems like a logical and probably pretty true statement. Years ago when I had my great wake up and decided that I needed major changes in my life, I wanted the results to happen immediately but was kindly reminded by a friend that for as long as it took to get unhealthy, it would take that long to get healthy. And, it really did.

What began for me as a weight loss program became a life changing experience that altered the path that I was on and opened hundreds of doors for me. I not only lost the 80+ pounds and created many healthy habits I also discovered a holistic approach to living and an incredibly grateful heart.

One of the biggest game changers came by learning the beautiful practice of Yoga. After a few years of practicing I became a Yoga teacher and sixteen years later, here I am. I teach many classes a week but have honestly lost much of my personal practice. I am like anyone else and make a million excuses as to why I don’t “have the time” to unroll my mat or pull up a chair. I decided it is time for that to change!

Starting August 1st I am inviting anyone to join me in sharing accountability to practice Yoga consistently(again). Each day I will send out a 15-30 minute Yoga gentle session directly to your inbox that you can do on your own time and not have to worry about logging in at a certain time. Knowing that I have people like you counting on me to get on the mat, I am hoping to cultivate that glorious habit of practicing Yoga consistently again. If you need help creating a home practice time and space, check out this blog post.

Will you join me in this habit creating Yoga accountability month? It is simple to sign up!

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About Stacie

Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.

With over sixteen years experience, Stacie Wyatt is an E-500 hour Registered Yoga Teacher with Yoga Alliance, Life Wellness Coach, Senior YogaFit Instructor, Mind/Body Personal trainer, Stress Reduction and Meditation Instructor, Pilates Instructor, and Barre Instructor. Stacie is also certified in Integrative Movement Therapy™and is also a believer in the power and application of essential oils for health and wellness and proudly shares doTERRA essential oils.

Stacie brings her personal life experience of raising a daughter with a disability and over 12 years working in special education to her everyday Yoga classes.

In addition to teaching classes at a variety of local centers and health clubs, Stacie also continues to offer Yoga and Wellness coaching individually to those seeking private sessions.

Essential Oil Infused Popsicles

/ embracingspirit / 4 Comments

Summer time means frozen treats are hanging around far more often. I am not a huge fan of store-bought ice creams or other frozen treats, but I do love the occasional cool down summer treat on hot days. By using natural ingredients, fruit and essential oils I am getting a little health kick while nurturing that summer sweet tooth.

Here are a few of my favorite popsicle recipes. Be sure if you do choose to add essential oils to your popsicles you are using pure essential oils otherwise you may be adding things to your body that would not be healthy. You can find the brand that I trust the most in the highlighted links for oils in each recipes. You can also find out how to use essential oils safely in this free digital brochure.

Popsicle Recipes

cherry lime popsicle

  • 1/2 cup yogurt
  • 2 cups pitted cherries
  • 1 cup water
  • 1 tablespoon honey
  • 2 drops lime essential oil 

lemon berry yogurt popsicle

  • 1 cup yogurt
  • 2/3 cup berries
  • 1 tablespoon honey
  • 1-3 drops lemon essential oil

coconut lavender popsicles

  • 1 cup coconut milk
  • 2/3 cup frozen blueberries
  • 1 tablespoon honey
  • 1-3 drops lavender essential oil

strawberry mint popsicles

  • 3 cups strawberries
  • 1 lemon, zested
  • 1/4 cup lemon juice (I used the juice from the zested lemon)
  • 1/4 cup honey
  • 1-2 drops peppermint essential oil

If you choose to add essential oils to the popsicles, make sure that they are pure and safe for internal use. You can get these essential oils at wholesale pricing with 25% off!

How to Make Popsicles

  1. Place all ingredients in the blender and blend until well combined
  2. Pour mixture into popsicle molds and freeze for 4-6 hours.

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