6 Hidden Causes of Anxiety Webinars Ready!

by Jen Springer

Creating the 6 Causes of Anxiety Webinar Series has been the project of the year.

Recording these webinars and figuring out how to offer them to the world has been a hair pulling task at times.  My mind and internet skills have been greatly expanded!

If you are a VIP, you got to attend these events live. (Psst, if you want to be IN on future events, see the box on the top right of the page for the Free Course? Go fill it out now!)  Every spot for these live events filled up within hours of registration opening. The post event feedback was amazing; the reward of helping people figuring out why they feel like crap is what keeps me going.

These topics are the 6 hidden causes of anxiety, fatigue, hormone problems, brain fog, fibromyalgia, dull skin, and obesity that your doctor probably doesn’t even have a clue about – unless he/she is as cool as mine.

The information pooled into these webinars are from my formal education (B.S. & M.S.), countless hours of seminars, 10 years of practice, and most important of all … my personal experience.

Did you see the first one? The one that is the overview of all of them?

Click on the picture below and it will take you there.

The 6 Webinars Are About …

Part One – Food & Other Allergies

• The 7 most common foods that can make your brain go haywire.
• 14 typical symptoms, 16 symptoms that are 99% of the time not connected to allergies.
• 6 tests that take the guesswork out of what your body is reacting to.
• Why allergies are a symptom of a broken body, not a cause.
• Why radical digestive cleansing can cause more damage than good.

Part Two – Blood Sugar

• Why one minute you feel fine, the next you are a raging lunatic.
• Are you living in a state which insulin resistance is the norm, not the exception?
• The difference between diabetes, hypoglycemia, and insulin resistance and how determine which one is a problem for you.
• The ONLY test you should ask your doctor for to determine hypoglycemia and blood sugar problems.
• How to turn your blood sugar around in 5 simple steps.

Part Three – Hormones

• The 3 types of hormones that can make you “crazy”.
• The free (and most accurate) test you can do for your thyroid that your doctor doesn’t want you to know.
• Know how to spot imbalances with the 6 brain hormones, it’s so simple!
• Why playing with puppies and kittens may be necessary, not optional.
• The one test that pinpoints exactly what’s going on in your brain that physicians are up in arms over.

Part Four – Toxicity

• The human brain on toxins and why it has been linked to bi-polar, ADD, and mania.
• The medical doctor behind brain allergies who found that an inflamed brain is not your fault.
• Why insomnia, emotional outbursts, mania, migraines, alcoholism/drugs, anxiety, and the inability to think may be reactions to what you’re being exposed to every day.
• The 3 main body systems that must work right so your brain is happy and you feel energized.
• What to expect and look for when your body starts eliminating accumulated toxic waste.

Part Five – Nutritional Deficiencies

• Why why you eat is not as important as how you absorb it.
• The #1 macro-nutrient that most people don’t get enough of at every meal that your brain needs to feel balanced.
• A simple formula for food combining that even a 6 year old can do.
• The #1 nutrient that made Jen go from “straight jacket material” to sane overnight.
• The 6 supplements a depressed, anxious, foggy thinking, and absent minded brain needs all the time.

Part Six – Adrenal Fatigue

• What the adrenals are and why you should give a rip about them. (Pssst, they may be your ticket to sanity!)
• Determine if salty cravings, afternoon slumps, decreased tolerance, and the 15 other items on the adrenal health checklist are trouble for you.
• Which adrenal test not to waste your money, there’s another one your doctor can do that’s better.
• What the heck an adaptogen and how they can give make you feel more alert, calm, and not get frazzled with everyday stress.
• Why saying “no” might be the critical factor to regain vibrant health.

You can pick and choose what you’d like to learn. Study at your own pace whenever you like.

 
Be sure to go watch the first one, it tells you exactly what’s going to expect in each webinar.  Here’s the link again 6 WEBINAR SERIES.

If you LOVE it, don’t keep it a secret. Share using the Facebook and Twitter links below!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  Through her entertaining and informative webinars, blog posts, and personal recovery program Let’s Get Physical: Anxiety is NOT All in Your Head, her clients quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

My Candida Yeast Overgrowth Treatment

by Jen Springer

Dealing with candida is frustrating. The things you need to stop are the things you crave.

Sometimes it feels like punishment more than a cure. Unfortunately, for a person who deals with chronic candida overgrowth these are lifelong changes.

Warning: you may hate me if you keep reading and try these things! (You might not like the changes I list below.)

Want to know the reason uncontrollable yeast? It is there because it can be. Period.

Yeast doesn’t grow out of control without reason. Something happened and allowed already present yeast in your system to grow out of control.

The secret to curing candida is to figure out WHY it’s there and make your body a place where it can’t grow anymore. 

You cannot do yeast cleanses and expect them to hold if the underlying cause is not addressed. It will grow back again and again. Most people pimping candida or fungus killing product won’t tell you this – but I am here to be frank with you when nobody else will.

The first step to killing off yeast is to stop the nourishing the yeast and make your digestive tract stronger.

What feeds yeast like gasoline on a fire? SUGAR. All forms of sugar. This includes: honey, agave, table sugar, maple syrup, alcohol, fruit sugar, brown rice syrup, etc. What doesn’t feed yeast that is sweet? Stevia, plus it’s also anti-fungal.

What else feeds yeast? Fermented foodstuffs & drink and refined carbs. Alcohol, vinegars, pickles, and condiments. Some people may find benefit from home made cultured veggies and kombucha, personally it grew my yeast and I couldn’t do them until my body was somewhat repaired.

Eliminating refined carbs is the no brainer nobody wants to do: breads, pasta, white rice, potatoes, and any other grain that has been ground up.  Some people may be able to do complex carbs like wild rice, sweet potatoes, and quinoa. I could in extreme moderation. If you try it and your symptoms come back, you know it’s a culprit.

All other foods you know are allergens must be elimnated to fix allow the intestines to heal. If you’re on a budget, get rid of the fab 4 for at least 6 months: gluten/wheat, dairy (casein/whey), soy, corn.   The gut can’t heal if they keep getting irritated.

If it’s in the budget, I highly encourage the ALCAT test for allergies. This identifies all sources of inflammation in one test. I had guessed for years what I was reacting to. One test and I knew for sure.

Now that you’ve gotten rid of the fuel it’s time for the rebuilding process.

My protocol:

1. Life 5 probiotics. If a probiotic doesn’t have lactoferrin in it, I won’t waste my time. Lactoferrin goes after the yeast roots (rhysomes) and gets them out of the gut lining. Also has billions and billions of super strains of pro-bacteria.  I did 3 right before bed on an empty stomach for at least a year!

2. Cleansing Trio. This is a 2-3 week gentle cleanse designed to scrub out yeast, parasites, encrusted intestinal waste, and tone the intestines. (Full Directions Here)

3. Longevity Caps.  Yeast killer!  I started with 1 in the morning and 1 at lunch. Then I worked up to 2 in the  morning and 2 at lunch. I don’t do these at night because they may cancel out Life 5′s actions.

4. Kolorex extract. 1 cap twice a day with the Longevity caps.

5. Lot’s of fresh garlic in my food.

If you like this protocol, print out the super detailed instructions HERE.

Recently I have added one more thing to this protocol. It’s a tea that has anti-fungal ingredients. It was designed for weight loss, but I have found it’s amazing for controlling yeast and craving. It’s called Slique Tea and I drink it all day long because it tastes amazing!

I found out if yeast is killed off too fast, it will come out your skin.  Years ago I had made drastic changes in my diet and added yeast killing supplements without doing the Cleansing Trio first.  Because my body wasn’t eliminating properly, the yeast couldn’t leave fast enough and I developed little itchy bumps all over my back.  I backed off the yeast killing program a bit, did the cleanse, and increased water. No more problems!

These changes will get you off to a good start. Repairing a yeast damage takes time, months or even years.  Be aware of symptoms and what triggers them.  Go slow and be patient.

Have you taken the 5 Things You Can Do Right Now to Reduce Anxiety Course?  Get over to the right side of this page and get it now! (Plus, you’ll be a VIP and are privvy to special tips and webinars the public never sees.)

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  Through her entertaining and informative webinars, blog posts, and personal recovery program Let’s Get Physical: Anxiety is NOT All in Your Head, her clients quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Anxiety Cause: Candida Yeast Overgrowth

by Jen Springer

Itchy butt & private parts, wet ears, and red scaly skin.

YUCK, but this is very real and it is a super common cause of fatigue, anxiety, panic attacks, memory loss, foggy thinking, hormone imbalance, flatulence, toenail icks, and skin rashes.

I was so grossed out by the yeast pictures on the internet, I couldn’t even stomach to post one here. (Search Candida and be ready to gag.) So you got a mushroom!  Not remotely close to candida except they belong to the same scientific classification of the fungi kingdom.  Outside of that they are completely different, most mushrooms are health giving and candida is health robbing.

Most people don’t know candida overgrowth can be a hidden factor to anxiety, depression, and panic attacks.  I have had my own personal struggle with candida for years.

I had many of the typical and common candida symptoms such as:

• bloating around the mid section
• itchy and wet ears
• white bumps on the back of my arms and upper legs
• white coating on my tongue
• gas
• inability to lose weight
• anxiety/mood issues
• food allergies
• urinary and vaginal infections
• body inflammation
• brain fog
• fatigue
• insatiable cravings for sugar and breads
• constant dry cough

We are all individuals these symptoms can be the same of different than mine. I even developed asthma at one point! I don’t have asthma!  There was so much yeast in my body that it was harbored my lungs too and I would wheeze.

My intestines must have looked like Swiss cheese from the yeast roots taking hold. Candida overgrowth is a major contributing factor to food allergies. Food particles pass through the tiny holes from the yeast (aka: leaky gut) and circulate throughout the body. The body freaks out because it thinks the undigested food is a threat and releases attack chemicals. These chemicals can create feelings of restlessness, anxiety, and even panic attacks.

When the body is full of yeast, the body is at a heightened state and extremely reactive.  Emotions run high, hands and fingers wave when someone cuts you off in traffic .   Minute amounts of physical exertion create massive inflammation. PMS cramps double you over.  Meals result in immediate flatulence, belching, and bloating.

You can take Donna Gates Body Ecology Candida Test HERE. How do you score?

My body didn’t need tranquilizers or the purple pill, it needed the candida killed off.

The October 24, 2011 post I’m going to share my tricks and secrets. If you have any of your own, please share them on the Natural Anxiety Facebook page.

Know anyone who’s always tired, bloated, and craving sugar? Please share this post with them on Facebook now, they are counting on you.

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  Through her entertaining and informative webinars, blog posts, and personal recovery program Let’s Get Physical: Anxiety is NOT All in Your Head, her clients quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Gluten & Your Alligator Complexion

by Jen Springer

We all know about eating gluten free.  But for a long time there was one thing I forgot about … MY FACE!

Dermatitis herpetiformis is caused by the ingestion of gluten.  This itchy, blistery, insanely scratchy rash shows up on the elbows, knees, buttocks, and back of neck … most of the time.  It’s a common symptom of celiac, but this is not what this post is about.

It took me a few years to realize that even though I didn’t eat gluten, I should also not put it on my skin or hair!

Technically gluten can’t be absorbed through the skin, the protein molecule is too big.  But on the face it can create red pimply looking bumps that are really annoying and difficult to get rid of – especially if you don’t know what’s causing it.

On the scalp, it can create severe dandruff and even scaly sores!  Ask me how I know … found this out personally after purchasing organic “high protein” shampoo, conditioner, and hairspray.

As soon as I stopped the super high protein hair care my scalp cleared up.  But dealing my rashy face was a bit trickier.

Where the rash shows up on the face can give you an idea what organ is taking a big hit from food allergies. Mine always showed up on the corresponding lung points – cheeks. No surprise. When I was really sick I would get asthmatic from gluten exposure.  Since the lungs and large intestine are closely paired, it’s not unusual for inflammation in the gut to show up as breathing problems.

My face was inflamed for so long that eliminating the gluten alone didn’t completely get rid of the redness.  The skin needed some help “de-flaming”  (that’s a technical term!).

Salicylic acid is an ingredient I found to help  reduce the inflammation of my skin the most. It can be synthetic or the preferred source is wintergreen oil.

Ingredients to watch out for in your products? Anything using these terms: wheat, barley, hydrolyzed wheat protein, oats, protein, wheat germ, or triticum vulgare. These are especially found in creams, lotions, and hair care products.

If you’re face has blemishes that you’ve been desperately trying to resolve, it’s time to check your labels.

Please share this post with gluten free peeps you know, we must spread the word so we all have gorgeous glowing blemish free skin together!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Sweet Tater Tastebuds – Gluten Free Soup Recipe!

Forward by Jen Springer, Recipe by Trish P

Sometimes simple is best.

Grab a big pot, your ingredients, and in about a half an hour you’ll have this super soup prepared fresh for your table.

This recipe is the second V.I.P. winner of my Let’s Get Physical Program from March 9, 2011.  Those first three recipes raced in so quickly from  eager people ready to share healthy food, people that sent their recipes by the weekend didn’t stand a chance.

Pays to be a V.I.P.! (To be a V.I.P. go to the right side of this page and get the 5 Things course).

The recipe below was submitted by Trish P.  Like me, her panic attacks started sneaking into her life back when she was in high school. Over time IBS symptoms and anxiety from dairy and wheat got the best of her.

At her wits end, she visited a naturopath.  er mission was to get rid of anxiety without pharmaceuticals. With hard work and perseverance she blossomed into a new person.

Trish transformed her life over the past few years by radically changing her eating habits.

Trish’s mantra, “Time to get my life back!”.  Amen Trish!

Trish writes, “Passing along a delicious(and gluten-free!) recipe that I modified from one in a copy of Taste of Home. I love this recipe, especially because you can play around with and change up the ingredients. Hope you like the recipe!”

The Recipe:

2 – 3 medium sweet potatoes, peeled, chopped

1/2 large onion, chopped fine

1-2 stalks celery, chopped

1 – 2 tbsp olive oil

bay leaf, pepper(to taste), basil(to taste)

2-3 cups of chicken or veg stock

In a large sauce pan or pot, heat the oil. Add veggies and bay leaf(or 2). Sautee for about 5-10 min until the veggies are tender, stir often so they burn. (you can also add a clove of minced garlic here too). Add the stock, pepper and basil. Bring to boil and then cover and reduce to simmer, cook about 20 minutes. Turn off heat – I use an immersion blender to puree this in the pot – remove bay leaf first!

Puree and serve. I sprinkle rice bread crouton on top!

I have also done this by substituting regular potatoes(4-5) and 2 carrots (chopped) for the sweet potatoes.

If you play with this recipe as Trish encourages, let us know how it turned out.

Feast fantastically!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years

 

Gluten Free Lucky Black Eyed Pea Soup Recipe

by Jen Springer

Feeling down on your luck baby?

You won’t for long if you whip this hummer together!

This isn’t the ‘ol bland black eyed pea recipe that you might be used to. I’ve had bad black eyed pea soup and I wouldn’t dare do that to you.  Blech!

Black eyed peas are notorious for their good luck lore. They are also known as “cow peas”.

My grandma introduced me to black eyed pea soup for New Year’s when I was a kid and I’ve made it a tradition of my own to embrace this precious legume.

That is why I make this recipe on New Year’s Eve or whenever I feel I need a juicy inoculation of luck. Sure, you can mindlessly whip together all the ingredients below; however …

I am going to give you the REAL secret that puts the good ju-ju in it.

When you make this gem, think about what you’d like to create in your life. If it’s New Year’s, an anniversary, or even a birthday – think about what you’d like the coming hear to be like. Put those intentions along with good vibes in the pot as you add the ingredients.

Only put in what you want, none of this “I don’t want XYZ anymore.” Trust me, only look optimistically forward in your life and not back at bad times.

As the pot cooks, your dreams are cooking inside it. Then when it’s time to eat, I imagine I’m literally taking in all the ingredients I need so my year is a radical success and my dreams manifest.

I always feel inspired and as if I’m creating a new beginning in my life when I make this.  Plus, it’s so much fun to make!

If your life is taking a course you’d like to change, make the good vibe soup.

The Recipe

Ingredients:

8 oz dried black eyed peas

2 organic vegetable bullion cubes

1 large leek, coarsely chopped

6 ounces of portobello mushroom, coarsely chopped

½ fennel bulb, finely chopped

4 tblsp butter

5 cloves garlic, minced

½ tblsp dried basil

1 tsp dried thyme

2 bay leaves

1 tsp orange rind

1 tsp salt – Redmond Real Salt

4 grains of Szechuan Peppercorn

Directions:

Cover black eyed peas and cook for one hour or until soft and tender. Drain and rinse, place in 4 quart pot. Add bullion, garlic, basil, thyme, bay leaves, orange rind, salt and peppercorns.

Saute in 4 tblsp of butter the leek, mushrooms, and fennel until the vegetables are soft. Add to the 4 quart pot. Cover vegetables with filtered water until pot is ¾ full. Bring to boil and reduce to a simmer for about a ½ hour or until all flavors have melded.

I will often let this soup sit on low heat for hours and the flavors mature and get super scrumptious.

This recipe is special, so if you take it on I beg you to leave comments on your experience.

Now go get your mojo on and make this hum dinger ASAP!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Black-Eyed Peas

Gluten Free Stew For You!

Rutabaga & Arm Roast Recipe

By Jen Springer

Ah, the comfort of a late winter stew … mmmm!

Eliminating gluten always makes for a thickening challenge with the sauce. Not with this super duper rutabaga beef recipe though, with savory flavor galore.  You just need a big rutabaga, a medium sized arm (pot) roast, some herbs, and time. Ok, ok – I exaggerated, there are a few more ingredients needed to get your taste buds dancing. 

If you can chop and throw stuff in a pot, this recipe will impress and you’ll be mistaken for Rachel Ray.

Just make sure you add the peas in last so they don’t turn into pukey green mush!

The Recipe

Ingredients:

1 Rutabaga

1.5 Arm Roast (Pot Roast)

1/2 Large Onion

6 Large Cloves Garlic

1 tsp Rosemary

2 tsp Greek Oregano

1 tsp Thyme

1/2 Container Imagine Brand Portobello Soup

2 c. Water

1/4 cup Balsamic Vinegar

1 c Peas

1 tsp of tapioca starch

Salt & Pepper

Directions:

Preheat oven to 325.

Use a Dutch oven or large stainless pot that can also be baked in. Brown (sear) the arm roast in a large pot on all sides so the juices stay in. Then add water to the pot while it’s still hot to get the brownings loosened up.  Next add all ingredients but peas.

Put entire pot in the oven and roast for 3 hours or until roast pulls apart and rutabaga is tender.

Then pull stew out of oven and remove 1.5 cups of liquid. Add the frozen peas to the stew pot and put it oven while you’re waiting for the liquid to cool.

When the 1.5 cups of stew liquid is cool, whisk in 1 heaping tablespoon of tapioca starch.  Stir mixture back into the stew, salt and pepper to taste. Allow to rest on the stove. As it cools the tapioca starch should thicken the sauce. If need be, put on low heat and starch will thicken.

I know this picture is pretty awful, but I wanted you to see what this should look like when it’s done.  Better find my MIA Olympus and can the Droid!

* WARNING: Don’t be a colossal klutz like me and use pots you normally don’t roast in. I grabbed the VERY HOT handle twice and burned my hand. YEOWY!!! The very reason I keep my Lavaderm Cooling Mist next to the stove.  Burns don’t stand a chance, unfortunately I need to use it often. *
 

Bon appetit!

Please share with all those you know living gluten free by using the links below!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Adaptogens: The Swiss Army Knives For Adrenal Fatigue

by Jen Springer

Adaptogens, sounds like a virus or some other cootie doesn’t it?

Far from it, they are your best friends if you have any of the enigmatic health conditions that doctors are scratching their heads over.

The adrenals are those little walnut sized buggers that sit on top of your kidneys.  I refer to them as “the spark plugs of life” because they give us our zip and keep us running.  Even though they are little, they have a big responsibilities.

When in full gear, they give us the juice to push beyond exhaustion or keep us in high alert when in danger. It is my personal opinion that because we run around like chickens with our heads cut off and don’t take the time to rest and recover, everyone should support their adrenal glands.

You’re probably thinking, “does that include me?”.

Let me give you some signs of adrenal fatigue and you decide:

• Dragging your buns out of bed but you’re wired at night
• PMS and other hormonal whackiness
• You’d rather clean your toilet than have sex
• Can’t poop or poop is spastic
• Any autoimmune craziness
• You hurt all the time without injury
• Feelings of anxiety, panic, depression
• Blood sugar cannot stabilize
• The bags under your eyes look as if you haven’t slept for months
• Your fingernails split vertically

I write about adrenals quite frequently because I feel they are at the core of all dis-harmony in the body. I feel supporting these little glands are imperative in any health recovery program and will speed up progress by light years.  But, one must be careful on which herbs they choose.  There’s been many a day where I’ve been wired up all night, felt anxious, or had crazy blood sugar swings because I chose the wrong herb!

My encouragement is to first get an adrenal function test prior to taking any herbs so you don’t take the wrong herbs and make matters worse. (Ask me how I know!!!)  If you have a cool integrative doc, ask him/her for a 12-hour cortisol test with DHEA.

If your doc thinks you’ve been smoking crack and has no idea what you’re talking about, you might find an indy lab who will do it like ZRT through Canary Club.

Reason? Certain herbs should be used for high cortisol and others for low.

There are some that will do double duty also but honestly, it’s best to know what you’re targeting.  There are a zillion adaptogens and they loved by Chinese and Ayruvedic Practitioners.  Adaptogen means they support immunity, stress, and can do the ‘ol presto chango to do what your body needs. That’s why I love them, they are broad spectrum and are multi-functional.

I know learning about herbs can be confusing and overwhelming, so I’m giving you a few to start playing with.

Here are my top 5 of all time:

Ashwadandha: Just saying that name ASH-WA-GAN-DA is fun!!!  Say it 6 times super fast and you’ll smile for sure.  This herb is best for HIGH cortisol situations.  If a person knows when they are spiking (from the tests), do it then.  I know I spike at night and that’s why I wake  about 3 am. So, I’ll do some of this in the late evening to help even me out.  This one is also helpful for lack of bedroom ‘mojo”.

Eleuthero: Also known as Siberian Ginseng.  If you have LOW cortisol, this herb might be your consideration.  If you have low blood sugar (hypoglycemia), DO NOT USE this herb.   Like a ding-dong I was taking mitfuls to help my adrenals, but I didn’t know that if you are a hypoglycemic this herb should be avoided.  This herb rocks for everyone else and is especially great for people who are so burned out they aren’t making cortisol anymore.

Licorice Root: This is a tonic herb for the adrenals that is great to pair with eleuthero.  It tastes yummy and can even be used as a tea. People with adrenal fatigue often have low blood pressure. This herb will help raise it up so upon quick standing the room won’t spin anymore! People with high blood pressure should not use this herb.  When under heavy stress, I enjoy this as a tea in the morning.

Rehmannia: I love this herb! I love this herb! I love this herb!  This little adrenal tonic is pretty much a-ok for high or low situations and FANTABULOUS for blood sugar folks like me.  A little harder to find, but a great choice for overall adrenal support.

Lycium Barbarum: Just like rehmannia, this baby can be used for everyone.  It’s not really an herb though, it’s a fruit that the Chinese have been using for eons to support kidney and liver chi.   I have never had a negative response to this botanical and I know it has been instrumental in repairing my insulin resistance issues and unclogging my sluggish liver.  I’ve also known men who’ve had trouble saluting  (you know what I mean, wink wink) start running around the house after their wives about a week after loading this little gem. I prefer the liquid form over the whole dried berry because if the adrenals are in trouble, so is digestion. The liquid is assimilated much faster, that means feeling better in short order.

Become friends with the adaptogens, learn about them, and use them.

Get tested before using targeting herbs like ashwaganda or eleuthero so you’re knowing which tool to use for the job. You wouldn’t use a screwdriver to do a hammers job would ya? I’ve tried, doesn’t work!  Tonics like licorice and rehmannia and if you’re not in severe adrenal fatigue, you might be able to get by with just these.

The lycium barbarum can be used by anybody in any situation. I have a friend who makes a concentrated and great tasting formula (unlike ashwaganda or rehmannia!) for this, contact me and I’ll show you the way you’ll look forward to taking your adaptogens every day.

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Gluten Free White Bean Chicken Chili Recipe

By Jen Springer

What, chili with no tomato, beef, red pepper, or red beans?

You will love this chili if you like gluten free, chicken, and a sassy kick.  Recipes that aren’t the same ‘ol, same ‘ol are always fun to make. Everyone will want this recipe if you serve this baby up at your next pot luck, guaranteed.

I made two types of chili this go around, a white chicken and also red bean-less. Both were gone in 3 days because they were SO DELICIOUS! (Stay tuned for the red bean-less.)

In our kitchen chili made with kidney beans, ground beef, tomato paste, and oyster crackers doesn’t cut it.  It has to be creative and super tasty as well as being gluten free still blood sugar friendly.

The Recipe:

Ingredients:

1 Pound of Ground Chicken

1 Tablespoon of Bacon Fat

3 – 15 oz. Cans of Drained and Rinsed Northern White Beans

10 Fresh Large Tomatillos: Husked, Scrubbed, and Rinsed Well

2 Fresh Serrano Peppers, Minced

2 Teaspoon Cumin

2 Vegetable Bullion (I use Rapunzel organic because it’s soft and I can break it up and add to a recipe in little pieces)

1 Bunch of Fresh Cilantro, Chopped

salt

Directions:

Place the 3 cans of drained white beans in a large pot.  Brown chicken with bacon fat, do not drain. Add to the beans.  Quarter the tomatillos and add to a food processor with the serranos.  Pulse about 5 or 6 times, until tomatillos are still a bit chunky.  Add tomatillos and serranos to chicken. Finish off the pot with the cumin and 2 bullion cubes.

Let the ingredients cook over low heat for 4 hours.  Immediately before serving salt to taste and add chopped cilantro. Serve with a dollop of sour cream and ENJOY!

If you love this recipe please share, share, share away!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Sinfully Savory Gluten Free Pizza Crust Recipe

by Jen Springer

Face it, if you’re eating gluten free you’ve tried things that were so gross you wouldn’t even feed it to your arch enemy. Soggy, bitter, rock hard, and tasteless are all terms often used when describing commercially available gluten free pizza crusts. Oh, did I mention over-priced?

Do you have 6 minutes to make the most savory and satisfying crust from scratch?

The above video will show you the simple steps how.

The real pet peeve of mine aren’t the above issues. What?  Commercial gluten free pizza crusts are full of refined sugar and flours.  Tapioca, potato, rice, and corn flours may taste yummy but your blood sugars sky rocket and yeast (candida) blooms as if Miracle Grow has been sprinkled on it.  Who likes an itchy butt and wet ears anyways? Not I!

This recipe has been mildly adapted from Elana Amsterdam’s Almond Flour Cookbook Pizza Crust Recipe.  She has simple and outrageously delicious recipes.  Everything I’ve ever made of hers is FABULOUS!  Yeah, don’t be worried about the calories and fat in the almond flour. This is what anchors your blood sugar and keeps you satisfied for hours.

The Recipe

Ingredients:

1 1/2 cup of blanched almond flour

1/4 teaspoon of Sea Salt (I like Redmond Real Salt)

1/4 teaspoon of baking soda

1 tablespoon of grapeseed oil

1 large egg

1 teaspoon of your favorite savory herbs (Italian Seasoning, rosemary, basil & sun dried tomato)

Preheat oven to 350.

Mix in a large bowl all of the ingredients.  Press into a greased non-stick pan, or roll between parchment paper.  Bake in the oven for 15 to 20 minutes, until lightly golden brown.

Take out of oven and dress with your favorite yummy toppings.  We did tomato sauce, chicken, garlic, colby jack cheese, and cilantro on the pizza shown below.  You can get fancy and make a chili or even an alfredo pizza too!

After you put on your favorite toppings, put back in the oven for 10 minutes or so. You’ll know when it’s done when all the cheese is melted and sauce is bubbling.

If you come up with an outta sight topping combo, please post here so others can benefit from your creativity.

Bon appetit!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.