“The greatest weapon against stress is our ability to choose one thought over another.”
~ William James

Good day friends! I hope this finds you enjoying a peaceful & relaxing Saturday. It sure is a beautiful one here on St. Thomas today …

So did you spend some time yesterday creating your Sanity Saver Toolkit ⁇

I for one took my own writing to heart, and got a crock pot stew going by 10AM yesterday.

Prepping dinner right alongside breakfast has a number of advantages:

  1. I’ve set myself up for success: Meaning, there is much less likelihood I’ll simply skip dinner altogether.
  2. I’m only washing dishes and countertops once a day (instead of having to clean up two messes)
  3. My kitchen is clean in the morning, because sometimes I’ll leave cleanup until the morning.
  4. I’m more likely to type up my recipe, while the modifications are fresh in my mind, and not a bunch of scribbley garbly gook that I have to try and decifer later.
  5. When my energy is waning in the late afternoon, I can use this time for less active activities, like reading or an afternoon meditation.
  6. It’s better for my health.
Click for more information on Organ Clocks & your Health.

Click for more information on Organ Clocks & your Health.

According to our organ clock, 7PM is not the best time to be putting alot of food in our stomachs.  7AM to 11AM is a much better time.   This is when the stomach and spleen are active. Between 3PM and 7PM, the water meridian is active that relates with the bladder and kidney meridian and organs. This is a natural siesta time of the day. You may notice an energetic change around 4PM. It is the most non-productive time of the day !!

As I thought a bit more about other stress triggers, I was drawn over to a site this morning, There is an interesting little chart for self-assessment, which lists out 43 of the top Stress Triggers.

I’m happy to say that I have very few of them.   And thanks to the study of Buddhist philosophy, yoga and mindfulness meditation, my internal dialog has changed immensely. lists out 6 Thought Patterns of the Chronically Stressed:

  1. Automatic Negative Thoughts – a “glass half empty” mindset.
  2. Unpracticed Positive Thoughts – developing positivity takes lots of practice.
  3. Catastrophizing – making mountains out of molehills.
  4. Globalizing – Allowing a small failure to spread self-doubt into other domains.
  5. Resentment – replaying the past, still wanting to rewrite history.
  6. Should-ing – For most high achievers “should” is one of the most over-used words in internal dialogues.
Research shows that we need three positive thoughts to balance the power of one negative thought.  Exceeding this 3:1 ratio is key to happiness, productivity, and effectiveness.

How about you ⁇ Do any of these thought patterns sound familiar ⁇

Make it a point today to have mindfulness work for you.

Watch the inner dialog, and see what you can do to practice positivity …

Slow Cooker Dinner Last Night – Hearty Barley Stew w/ “Beefless” Croutons

Beefless-Barley-StewAs I mentioned, I got dinner going yesterday morning in less than 20 minutes.
And it was in the slow cooker on low by 10AM.
Unfortunately, I wasn’t happy with some of my quantities, and I messed up somewhat on the amount of time needed to cook the veggies.  So this recipe will have to wait until another day.  But it sure was tasty!

Today’s Recipe:  Baked Apples stuffed w/ Pecan Currant Squash “Rice” & Gardein Turkey Cutlets

A quick holiday dinner for two, served with Gardein "Turkey" Cutlets & Gravy.

A quick holiday dinner for two, served with Gardein “Turkey” Cutlets & Gravy.

Since my stew recipe is a no-go,  I’d like to share another 30 Minute Meal which I created earlier this week.  I think it would make for a delicious Thanksgiving meal, if you are short on cooking time, or maybe spending the holiday alone.   It would also make a beautiful dish to take to a potluck.

Using a raw foods technique, I stuffed baked apples with a “wild” mixture of butternut squash & cauliflower “rice”.
Many vegetables can be minced in the food processor to resemble the grain:  Butternut squash, cauliflower, parsnips, turnips, jicama & probably even chayote!   In the raw food world, you’ll often find the veggie “rice” mixed with some type of nut to add in the protein, then seasoned as you would normal rice.  It’s a very quick, tasty and nutritious way to get more veggies into your diet and cut calories.


I hope you have a wonderful, stress-free weekend!!

And remember: No should-ing … Allow your creativity to flow, and do what makes YOU happy 🙂


Baked Apples stuffed w/ Pecan Currant Squash "Rice" & Gardein Turkey Cutlets
Prep time
Cook time
Total time
Using a raw foods technique, butternut squash & cauliflower are processed to resemble rice, then seasoned with your favorite spices.
Serves: 2
  • 2 cooking apples (such as fuji)
  • -------
  • 1 cup butternut squash, peeled & cubed
  • 1 cup cauliflower, broken into florets
  • --------
  • ⅓ cup apple, minced
  • ¼ cup kale, minced
  • 2 green onions, minced
  • ¼ cup pecans, toasted & chopped
  • ¼ cup currants
  • 1 tablespoon Cajun Choice Blackened Seasoning
  • ¼ teaspoon salt
  1. Preheat the oven to 350°.
  2. Place apple on it's side, and cut a thin slice off the side. Hollow out the apple using a melon baller or a spoon. Mince the remaining apple insides to be added to the rice, discarding the core.
  3. Fill bottom of a baking dish with ¼" of water. Place apples, cut side down, in the baking dish. Bake until apples are tender (about 40 minutes), basting mid-way through with water from baking dish.
  4. In a small tin, add the pecans to the oven, and toast 3-5 minutes.
  5. Meanwhile, place the squash and cauliflower in a food processor and process until you have small bits that basically look like rice.
  6. Place the "rice" in a mixing bowl, and stir in the rest of the ingredients.
  7. Warm the rice if desired, or serve room temperature, stuffed inside the baked apple. Serve with Gardein "Turkey" Cutlets, with gravy spooned over top.
Cajun Choice Blackened Seasoning is a combo of paprika, red-black-white peppers, oregano, onion and garlic.



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