My passion for holistic healing was reignited by my success in reversing my own fibromyalgia, chronic fatigue and related conditions.
I say "reignited" because I learned a lot about natural healing from my mother. She learned it from her father who used to drive the doctor around back in the day when doctors made house calls. Everybody called him Doc. Even though I tried the medication route for the first 13 years that I had fibro, I eventually went the integrative route and then was able to gradually get off of all the meds.
Of course there were a few doctors who helped me recover and I'm eternally grateful to them. But what I did for myself was just as important to my recovery as what the doctors did. It would be wonderful if we could just go to the doctor and get some medicine and boom! We would be well in a few days. Unfortunately, it doesn't work that way with fibromyalgia.
After my recovery I started a FM/CFS support group because I wanted other people to know it is possible to get better. I led the support group for nineteen years. That support group is what led to the founding of the Fibromyalgia Coalition International (FCI).
During the past twenty years I've spoke at seminars and workshops throughout nation. When I talk about healthy eating the question I hear most often is: "What do you eat for breakfast?"
When I talk about healthy eating, the question I get most often is: "What's do you eat for breakfast?"
I like simple and easy so I'm not going to go on and on with some elaborate recipe!
If an avocado and eggs doesn't appeal to you, sometimes I blend a smoothie with a ½ cup of orange juice, a handful of crushed ice, a banana and a half dozen fresh strawberries. Sometimes I fix a green smoothie. There are lots of ways to make those.
I also like Vegetable Quiche. (Trust me this is simple.)
6 oz. package fresh baby spinach
3 eggs, slightly beaten
¾ cup shredded cheddar cheese
¼ cup diced onions
Warm the spinach over low heat in a 2-2½ quart pan, stirring a couple of times, until wilted. Drain excess liquid.
Line a 6 cup muffin pan with baking cups. Spray the cups with cooking spray.
Combine the eggs, cheese, onions and spinach in a bowl. Mix well. Divide evenly into muffin cups. Bake at 350°F for 20 minutes.
Serves 3. Recipe can be doubled. Veggie cups can be frozen and reheated later. Any combo of appropriate veggies and cheese can be used.
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