Episode 26 - Goodness Me!

Welcome Back Emily!

Introduction (00:31 – 5:39)
Welcome back, Emily! After a brief time away to deliver a beautiful baby girl, Jayne, Emily is back with us at Honest to Goodness—and we couldn’t be happier!  

First Segment: Trending Topics (5:48-18:40):
Once baby has arrived, often new moms don’t take the time to focus on their own post-partum recovery. Between 3 am feedings and numerous diaper changes, it is easily something that gets overlook or pushed down on the priority list. Here is a list of products that Emily used to support her body in this time of transition:

Other great products for post-partum recovery:

Hudson’s Sugar Detox!
With new baby Jayne’s arrival, Emily has noticed that her other children’s diet (and behavior) may have taken a slightly different direction than the norm and she’s seeing the need to reel them in a bit. But where do you begin when you’re trying to detox your kid’s diet?   It can seem so overwhelming!
Janet and Emily talk about why the need to decrease the amount of sugar in a child’s diet and how she plans to do it!  
Product reference:
Grain Free Goodness by Sandy Pomeroy (recipe: Broccoli Cheese Bites pg. 43)
DeeBees tea pops

PMS and…. Shopping?!
In a study completed by Concordia University, researchers selected 59 women and asked them to keep detailed diaries on their beauty routine, clothing choices, calorie consumption and everything they bought over the course of 35 days.   The study revealed a distinct pattern in the women's behavior suggesting that the hormonal fluctuations associated with women's menstrual cycles could color their shopping habits.

What are some things women can do to support their bodies when they find their hormones are taking over your body and mind?
1.   Eliminate refined sugars from your diet
2.   Take a Magnesium and B6 vitamin or a good multi with B6
•   Product suggestions: Magnesium Calm,  Canprev Synergy B, AOR advanced B complex, New RootsMultivitamin
3.   When in the midst of the struggle, support yourself with something like Rescue Remedy to help

Articles for reference:


Audience Questions:
Second Segment: Audience Questions (16:20 – 24:30)
Laura asks: “I’m traveling a lot this summer, any suggestions on how to eat out and still stay healthy? What do you eat when traveling?”

Eating healthy when on the move can be a challenge! Here are some tips & tricks that Janet and Emily use to stay on track even when out & about!
1.   Snacks keep you satisfied until you find a place to enjoy a meal. Some of our favourite go-to products to have on hand when traveling:
a.   Bars! Such as Suzie’s Good Fat Bars, Oatmega Bars or even Meatbars
b.   Organic Nuts and Seeds
c.   Unsweetened Coconut Chips
2.   Look for proteins, vegetables and healthy fats on the menu.  
3.   Order from the appetizer menu with a side salad.  
4.   All-day breakfast is always a great option—Janet asks for her eggs to be lightly fried in butter.  

Jamie asks: “I’ve heard that intermittent fasting is THE best thing for weight loss and getting healthier overall… is this true?”

Intermittent fasting can be a very useful tool for people to use to balance blood sugar, however, it may not be for everybody.   Janet and Emily offer some words of advice and caution for those considering intermittent fasting in their lifestyle.
Article for reference: https://www.cnn.com/2018/03/23/health/intermittent-fasting-food-drayer/index.html
Do you have a question for Janet & Emily? Email us at questions@goodnessme.ca!  


Featured Recipe:
Emily is looking for an opportunity to squeeze veggies into her & her family’s diet these days and finds that muffins are a great way to do so.   Here’s a great recipe from one of our favorite authors, Sandy Pomeroy from her book Grain-Free Goodness:

Chocolate Zucchini Muffins (pg. 27)

Place the grated zucchini in between towels or paper toweling and squeeze out all of the moisture.
In a mixing bowl, mash the banana. Ad in the eggs, coconut sugar, and coconut oil and beat well. Fold in the flours, cinnamon, and baking soda. Stir well, and then fold in the chocolate chunks and the grated zucchini. Mix well.
Preheat the oven to 350 degrees. Line a muffin tin with liners. Fill each muffin well ¾ full with batter. Bake for 15 to 20 minutes or until a knife inserted in the middle comes out clean. Let cool.
Makes 12 muffins.

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