Happy Thanksgiving
Holiday Bundle – FREE!This is a quick email to simple express my gratitude for each of you.  I am sharing a HOlLDAY BUNDLE I created just for you.  During this hectic holiday season, many of us find ourselves in a busy frenzy and lose the real spirit of love, family and gratitude.  Let me help.

I’ve included 3 ebooks you can download right now.  

  1. Stress Free Life
  2. Living an Abundant Life
  3. Eat Your Way to Beautiful Skin

Feel free to share this email with someone special to you.  

Oh…  One more thing…  Make a donation to a local charity, and send me an email that you have done that. 
I will send you another ebook with a collection of DIY Face Masks that will cleanse your skin and leave a glorious glow.


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.

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Coach Peggy

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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:

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Contact Me    peggy@healthcoachmt.com  


I help women in their 40’s – 60’s who are overwhelmed by what to eat, feel exhausted, lost in yo-yo dieting and desperately want a health blueprint for their body in this modern world of excess information. 

I created a 3 step approach to help women discover their divine blueprint so they have more energy for life, have better sleep and less belly bloat when they eat.  

Are you ready to make a change?
I am here to help!

Contact Me if you have any questions at all about my simple and “NOT BORING” programs.

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