How to Enjoy Life, Even in the Busy Seasons

Do you ever feel like some seasons of life seem busier than others? It’s easy  to allow life’s busyness to deplete our strength.

I make it through these seasons by standing firm on a strong foundation; one of faith and mental and physical wellness. Here are some  things I do consistently to help me remain strong and focused. 

Get Quality Sleep 

It’s easy to make sleep a lesser priority when it seems there aren’t enough hours in the day to tackle our many tasks! But sleep is essential for restoring the body’s energy used throughout the day. Our body rejuvenates and repairs itself when we sleep!

  • Avoid stimulants and caffeine several hours before bedtime.
  • Avoid screens at least two hours before bedtime.
  • Watch alcohol intake. It affects the blood sugar level and interferes with sleep.
  • Make 10:00 p.m. a consistent bedtime goal. 
  • Eat supper three hours before bedtime. The body is designed to rest at night, not digest.
  • Lean into digestive enzymes. I take AIM PrepZymes. Digestive enzymes may take pressure off the liver and pancreas, optimize digestion, and help to extract nutrients from the foods you eat.

Manage Stress

I recently heard someone say that you can be on the best supplements and have the perfect diet, but you won’t heal without managing your stress. 

  • Spend time with Jesus and in His Word daily. Nothing you’re dealing with is a surprise to God, and leaning on Him for your strength makes everything easier to handle. 
  • Move! Find a daily activity/exercise you enjoy. It can be as simple as taking a walk. For me, it is Pilates on the reformer, tennis, lifting weights and walking in nature! (I had to completely change the kind of exercise I was doing to decrease excess cortisol in my system. So, find what works for you!
  • Make time for what brings you joy, and savor quiet moments for yourself. God specifically designed our bodies to need and be restored by rest. If you want to get more out of your body, rest it!
  • Spend time with friends. Something happens when we fellowship with others and invest in our relationships. It’s one of the things that makes life worth living. What are the quality of your social relationships?
  • Fuel your body. Eat more whole, real foods and lots of plants. Your body will thank you. Sufficient protein, fiber, and good fats with every meal will help regulate blood sugar and take pressure off your pancreas.
  • Targeted whole food supplements. My go-to for 26 years has been the AIM supplements. They fit my whole-food philosophy. Check them out at:

So, whatever season you find yourself in, slow down, rest, and enjoy it!

Cream of Carrot Soup

Serves 4-6


  • 2 Tablespoons avocado oil or ghee

  • 2 leeks, washed, finely diced

  • 3 garlic cloves, peeled, finely chopped

  • 2 inch piece fresh ginger root, peeled, grated
  • ¼ teaspoon pepper
  • Pink salt to taste
  • ¼ teaspoon yellow curry powder
  • ½ teaspoon ground cardamom
  • 2 cups low sodium vegetable broth
  • 1lb carrots, peeled, thinly sliced
  • 2 yellow potatoes, peeled, diced
  • 3 Tablespoons orange zest
  • ½ cup fresh orange
  • 1 cup canned coconut milk


  1. In a pot over medium heat, add the oil/ghee, leeks, garlic, and ginger. Sauté for 2-3 minutes.
  2. Add the curry, cardamom powder, salt and pepper and sauté for a further minute.
  3. Add the broth, carrots, potatoes, and orange zest. Cook for 20 minutes until the carrots and potatoes are tender.
  4. Add the fresh orange juice to the soup and using an immersion stick blender, puree the soup until smooth.
  5. Over low to medium heat, add the canned coconut milk a little at a time, to thin the soup to the consistency of your choice. Simmer for 5 minutes. Garnish with fresh parsley or thyme leaves and a drizzle of leftover coconut milk.


Cinnamon Date Seed & Nut Bread


  •   1 cup raw sunflower seed kernels (not in the shell) 
  •   ½ cup flax seeds 
  •   ½ cup roasted, unsalted almonds 
  •   1 ½ cups certified gluten-free rolled oats  
  •   ½ cup medjool dates, pitted and roughly chopped  
  •   2 tablespoons chia seeds
  •   4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder) 
  •   2 teaspoons ground cinnamon
  •   ½ teaspoon fine grain pink Himalayan salt
  •   1 tablespoon maple syrup
  •   3 tablespoons avocado oil 
  •   1 ½ cups + 4 tablespoons water

Sundried Tomato Variation:

  • ½ tablespoon dried basil (in place of cinnamon)
  • ½ tablespoon garlic powder 
  • ½ cup sundried tomatoes in olive oil (in place of dates)
  • Remove from oil and roughly chop

Olive & Caraway Seed Variation:

  • 1 teaspoon dried caraway seeds (in place of cinnamon)
  •  cup chopped olives (in place of dates)


  1. Set oven to 350°F (180°C).
  2. Line a standard loaf pan with parchment paper. Make sure the pan is thoroughly greased. 
  3. Add dry ingredients to a food processor and chop until a coarse texture is achieved. There should not be any whole nuts left. Mixture should not be too fine but rather coarsely chopped.
  4. Add chopped dates and cinnamon and stir well. Pulse twice. Add the maple syrup, water and oil to the dry ingredients and mix in thoroughly until all the ingredients are completely soaked and the dough becomes very thick. Add the mixture to a loaf pan lined with parchment paper. Spray pan so bread won't stick. Smooth out the top with the back of a spoon.
  5. Cover with a dish towel and allow the dough to rest for at least two hours. When the dough is ready it will retain its shape even when pulling the loaf pan away or lifting the parchment paper. 
  6. Place loaf pan in the oven, on the middle rack, and bake for 20 minutes. 
  7. Remove bread from loaf pan, place upside down directly onto the rack and bake for a further 30 minutes. The bread is done when tapping it results in a ‘hollow’ sound. 
  8. Allow to cool down completely before slicing.
  9. Store in an airtight container for up to 5 days. Freezes well too—cut into slices before freezing for quick and easy toast.

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