10 Benefits of Gratitude
Happy Thanksgiving!  I am grateful for each of you taking your time to read my newsletters.You’ve heard “have an attitude of gratitude”, right?  I look for the blessings in all situations, even the most challenging.  Sometimes it is a lesson to be learned or an opportunity for growth.  

I have talked about this before and feel it is worth repeating; a gratitude or blessings journal will become a blessing in your life.  Let me share just a few reasons why:

  1. Gratitude tends to prompt smiling.  AND that makes us look more youthful.  
  2. Save money and spend less when we are grateful for what we have
  3. Boost your immune system and get sick less often
  4. Increase energy with an attitude of gratitude and positivity
  5. Reduce negativity and envy – how can you feel those emotions when you have gratitude
  6. Improve relationships when you focus on the things you are grateful for in your loved ones
  7. Reduce the achy joints – studies show inflammation is reduced when feeling gratitude
  8. Create abundance – we attract what we think about and create the life we want 
  9. Improves self esteem when we feel positive about ourselves and our lives
  10. Gratitude is attractive, drawing others to you – AND it feels great!
I have created a great Self Esteem workbook as my Thanksgiving gift to you – add a component of gratitude as you fill it out.
Click here:  http://eepurl.com/gk6kQ9
I am here to help you learn what your body needs and what works for you to feel your best and have that Feel Ageless, Be Ageless glow.

veggies fall

Coach Peggy

boomer bikes


Cinnamon Spiced Lentils, Kale & Acorn Squash with Steamed Shrimp

Serves 4

2 acorn squash
2 tablespoons coconut oil, divided
1 large onion, chopped
2 garlic cloves, chopped
1 apple, cored and chopped
1 bunch kale, chopped
1⁄4 cup water
2 15-ounce cans lentils, drained and rinsed
1⁄2 tablespoon cinnamon
1 tablespoon all-purpose seasoning (salt-free)
sea salt and black pepper, to taste

1-pound shrimp

Large Salad 

Preheat the oven to 400 degrees F.

Slice acorn squashes in half and remove the seeds. Brush 1 tablespoon coconut oil over inside of squash halves. Place the squash halves cut side down on a baking sheet. Bake for about 20 minutes. Turn the squash over, then bake for an additional 10 to 15 minutes until the center is tender.
Remove squash from the oven and set aside to cool.

Place a large sauté pan over medium heat. Add 1 tablespoon of coconut oil. Once the oil has melted, add onion and garlic. Sauté for about 3 minutes, then add chopped apple.
Sauté for an additional 3 minutes, then add chopped kale.

Add 1⁄4 cup of water to the pan and cover. Allow the kale greens to steam for about 5 minutes until tender. Remove the cover and add lentils, cinnamon, all-purpose seasoning, sea salt, and black pepper. Stir well until the lentils are warm.

Next, place a medium-sized pot over medium heat. Add about 1-inch of water. Top with a metal steamer. Add the shrimp and cover. Steam for about 3 minutes until the shrimp is pink and opaque.
Remove the shrimp from the pot and rinse under cool water to stop the cooking. Season with garlic powder, sea salt and black pepper.

Serve each acorn squash half stuffed with the kale, lentil mixture, and shrimp. Serve alongside a Large Salad.

This is a yummy recipe in my 14 Day Fall Clean Eating Reset.    Click here: