Everyone can agree – traveling, especially planning travel, can be really stressful. Add on the stress of dealing with a food intolerance or two, and you could end up dreading travel. Fear not my fellow food intolerant friends! After traveling for the past two weeks, I’ve realized that it’s actually not that bad – and I wanted to share my tips for making the most of vacation without sacrificing your health. Continue reading “Traveling with Food Intolerances”
I’m a little hesitant to share this post, as I’ve never wanted to come off as preachy here – I don’t respond well to evangelical and preachy presentations, so the last thing I want to do is come off that way myself. Rather, I hope to share my story as I’m learning how to take care of my body, hoping that my story can help someone else learn how to take care of him/herself. I also love to cook, and the joy of cooking is sharing with others, so no better place to share than here! All this being said, please know I don’t mean to preach to you as I share this 🙂
This past weekend, I was very lucky to go snorkeling in the Great Barrier Reef – it was an incredible experience! I went with the company Wavelength – which I highly recommend, if you make here to go. The boats are staffed with marine biologists and you learn so much in a day about the Reef and the ecosystem in North Queensland. It is pretty amazing how the three seemingly separate ecosystems (rainforest, marsh and reef) are codependent.
I learned that what we see of the Reef in advertising is manipulated (not just models are photoshopped) and that the coral reef should be earthen tones, not florescent bright colors. (Edit: for those asking why, check out this article) I was actually pretty surprised to learn that when coral is bright colors, it’s actually bad, and means the coral is stressed and/or bleaching. Bleaching is when the temperature of the water is too high for the coral to survive. There have been several serious bleaching events in the past few years, and the Reef is disappearing, each bleaching event happening closer to the one previous.
So what does this have to do with being vegetarian you might be asking at this point. I learned, or I should say, the lightbulb turned on, after hearing all this over the weekend. I’ve heard and read many times in the past year that the meat industry is a major factor in rising global average temperatures. You know, the argument about methane cow farts. 😆 There’s a lot more to it than that though, and I encourage you to check it out!
Here’s where I don’t want to come off as preachy – I’ve made the choice based on both my dietary issues, and now adding my concern for the environment. I just wanted to share why I’ve decided to try vegetarianism again – moving forward, I’ll share recipes that fit the lifestyle as well as the way my dietary issues change (for better or worse).
I’m far from an expert on all this, and if you’re interested in learning more, definitely look into it. I’ve watched some documentaries on the meat industry – they worked until they appealed to emotions, then I switched off. I’m not necessarily in this for animal rights (though it’s a nice bonus) but rather to see what it can do for my dietary health. It’s a change I can make, and it’s a small way for me to make a difference for the environment, you know, along with my metal straws and reusable cups 🤗
The Great Barrier Reef was amazing – like nothing I’ve ever seen before. But it was also pretty striking that you could see that a lot was not thriving – so much was bleached and over grown with algae. The best part though is that it can be fixed, it can be repaired. Parrotfish (some of the prettiest fish you’ll see in a coral reef) work to keep algae under control, and help create places for new coral to grow. It can be fixed, so long as bleaching doesn’t continue to get worse. Here’s the only preachy thing I’ll say – be aware of your impact on the environment, and use fewer single-use items, so we can all enjoy the planet a little more, and a little longer.
Hi friends 🙂
It’s been much too long since we’ve chatted, and that’s all me. It’s been a bit of a hectic year for my health, and it’s been hard to get motivated to write here. But instead of giving myself too hard a time about it, I figured no better time than now to connect with you all again! Continue reading “Is this thing on?”
These past few months have been hard ones, and it’s been a challenge to get myself to write about it, hence the very long hiatus from the blog. I’ve noticed something about myself that I am nervous to acknowledge publicly, but know that I need to share this so that friends can hold me accountable.
My number one goal when writing this blog was to connect with others who might be struggling with some of the same things I do, and help those people, ideally working through the struggles together. It has also become a place where I vent some of my problems, share goals and successes, share some recipes, and educate others on one of my passions, essential oils. I do these things in the real world too (versus the online world) and I’ve noticed lately, that I’m having a hard time sharing and educating.
One specific, very recent experience comes to mind, when talking with a close friend about sugar. I am very passionate about food, as if you didn’t know already ;). I hope to teach others to be mindful of the foods they’re eating, and I always encourage people to eat real foods. When it comes to sugar specifically, I always say, “If you’re going to have sugar, just eat the real thing. It tastes better, and your body can process it.” So in this instance, the conversation turned to artificial sugars, and suddenly, my friend called me out for judging others for their food choices, versus helping them make better choices. Cue me being completely mortified. This is probably my greatest fear when it comes to educating and sharing with others. The last thing I want is for someone to feel that they are being judged. My goal is to help people, not judge them.
I think the hardest thing for me to realize is that not everyone is as conscious of eating healthy or are as invested in natural wellness as I am. I know that I need to adjust my attitude when I speak to others who aren’t completely open to what I have to say. This blog post is mostly a call (or plea!) to my friends, please help me to teach from a compassionate place, not judgmental. Because I am publicly asking, I hope that you will not feel scared to call me out either! Teach me how to be a better teacher and listener!
Who is surprised – it’s getting warmer out, and yet again, I’m injured. It’s the same area causing a problem, which to me says I have a chronic issue with tendonitis in my ankle. The hardest part of this all – I knew something was wrong, but ignored it for almost two weeks before resting. Long story short friends, if you notice swelling, get it looked at before it gets any worse. Continue reading “Setbacks”
Next up – lavender. Lavender, like lemon, is a very commonly used oil, and one of the first oils I used when I started. It’s another very versatile oil that everyone should have when they get started.
If you’re jumping in on day 2, don’t forget to read the post on Essential Oils 101 to learn the basics.
My goal with the challenges at the end is to help you get creative! Many times, we get stuck in ruts, and forget that these oils have many uses. Be sure to follow along here this week and on Instagram by using the #lovingessentialoils.
I started this blog a little over two years ago, with a goal in mind: work through my skin and digestive issues, and share the journey, hoping to reach those those who are looking for solutions and answers. Well, after two and a half years, I don’t know if I have figured out the whole problem yet, but I have found some of the triggers that make things worse. Something is better than nothing, right? Continue reading “But I could never be a vegetarian… or could I?”