Lucky You!  

In the spirit of Black Friday, Small Business Saturday, Cyber Monday , and Giving Tuesday I wanted to send my December newsletter early with offers from my own Small Business.  

Did you get out and support your local businesses Saturday? Are you thinking of making some changes now before Christmas or for 2015?  Well, I can help with both.  

I will offer the first 5 people that email me a Free Health History Consultation and if they sign up for  a personalized Health Coaching program, I will offer more freebies like discounts on my programs, free admissions to upcoming workshops, or other prizes like a snow-shoeing or cooking adventure! 

I also wanted to link a couple of articles from the December Nature's Pathways magazine.  Lots of inspirational tidbits to get you off your booty and dancing into the new year! 

In the spirit of Giving Tuesday, feel free to hand this offer on to someone else.  Here is a link to forward to a friend, co-worker, or relative.  Thanks for sharing!

Roast chicken

Roasted Chicken--How to create 5 easy meals!

Don’t let your normal meals go to the wayside during the holidays. Roasted Chicken provides endless options for quick, nutritious meals to make for those extra family members or to enjoy a quiet evening at home after all of the hustle and bustle of shopping.


  • Purchase a 3- to 5-pound whole chicken at your local grocery store, farmer or butcher.
  • Preheat oven to 350 degrees.
  • Remove the giblets if you can find them. Rinse the chicken, pat it dry, rub it with a little olive oil and season with a basic seasoning like salt and pepper, mesquite blend or poultry seasoning.
  • Place the chicken, breast-side up in any oven-safe pan. Put it in the oven for 50 minutes to 2 hours. Timing will depend on the size of the chicken. The chicken is done when the temperature in the thickest part of the thigh registers at 165 degrees Fahrenheit.
  • Let the chicken rest for 15 minutes.
  • Carve and shred the chicken into pieces suitable for your meals. Keeps for five days in the refrigerator or three months in the freezer.

Roasted Chicken meal suggestions

  1. Put a cup or two of shredded chicken on the stove top with an organic cream of chicken soup. Heat and stir. Pour over a good biscuit. Serve with a hearty green salad or fresh steamed broccoli.
  2. Toss shredded chicken with sliced almonds, dried cranberries and chopped red onion. Drizzle with some olive oil, Caesar dressing or strawberry vinaigrette. Wrap in a romaine lettuce leaf or half of a pita or wrap. (I recommend Ezekiel bread.)
  3. Keep it simple and even healthier and reheat chicken and toss it on a spinach salad with black beans, red onion and tomato.
  4. Toss together shredded chicken, cooked quinoa or brown rice, and diced tomatoes. Stuff in large bell peppers. Pour marinara sauce over them. Heat in a crockpot, microwave or oven.
  5. Make two whole chickens with instructions above. Shred one completely and freeze. Enjoy the other whole chicken in pieces: drumsticks, thighs and wings. Make sure the rest of your plate is all green vegetables!