Ten Ways To Live A Happier, More Fulfilled Life

Ten Ways To Live A Happier, More Fulfilled Life No-one ever has wanted less happiness….We strive to be happier even though we are responsible for choosing how we feel. Of course the state of happiness is a reflection of your thoughts, your emotions and the choices you make. Ten Ways To Live A Happier, More Fulfilled Life  is simply a reminder of what you already know, but without putting your awareness on all of the components, we forget the intricacy and importance of the full daily practice. 1- Get enough sleep; It starts there….the night before. A well rested body, mind and soul take on the world with a lot more patience, sensibility, energy and well being. 2- Exercise; Besides being a healthy habit, exercise releases the feel good endorphins that make you happy. When you’re fit you feel great, and you are blowing off steam that helps your emotional state of mind. 3- Quality alone time, and time with family; Set a schedule each week that allows you to breathe even with a heavy work load. Make special times to do what you love and spend time with people that make you happy. 4- Spend time in nature; I walk the lake near my home every morning, it always starts my day better than when I miss it. The trees, geese, ducks, the beautiful look of the water always brings me joy. 5- Accepting others, and helping those in need; Helping people in need will bring you to a high state of happiness. Accepting everyone for who they are and what they believe in will alleviate the pain and frustration attached to...
Really Savory Brown Mushroom Gravy Pasta…..

Really Savory Brown Mushroom Gravy Pasta…..

Really Savory Brown Gravy Mushroom Pasta….. This is a vegan friendly, delicious pasta dish that you can throw together in no time. Serve with a salad for a complete and satisfying dinner. It is truly Really Savory Brown Gravy Mushroom Pasta…..   serves 4-6 prep time 15 min/cook time 15 min/total 30 min ingredients; 1 1lb gluten free large flat noodles (cooked according to the directions on the box.) 2 cups porcini mushrooms, wiped clean and halved 1 medium yellow onion,chopped 5 garlic cloves, minced 3 tablespoons olive oil 1/4 cup balsamic vinegar 2 cups vegetable broth salt and pepper to taste directions; 1- Cook the noodles as directed on the box to al dente. Rinse and set aside 2- In a large skillet on medium heat, add olive oil. Cook the onions and garlic until translucent. 3- Add in mushrooms, vinegar, broth and salt and pepper. 4- cook for 5 minutes more 5- Pour sauce over pasta and serve hot.   Mercury is in retrograde from April 28th through May 22nd If you think you’ve gone mad the past weeks, you are experiencing the effect you have when this happens. Mercury retrograde wants us to slow down to examine certain areas of our lives, to reflect and make adjustments in this time and let stuff go. When you come out of it you will have moved into a higher vibration with brand new eyes and perspectives. It’s a time to tie up loose ends and get those projects done that you’ve been putting off for too long. Go with the flow of whats happening, don’t resist things that...
Roasted Mushrooms And Veggies Over Wild Rice..

Roasted Mushrooms And Veggies Over Wild Rice..

Roasted Mushrooms And Veggies Over Wild Rice.. A delicious and savory meal…This Roasted Mushrooms And Veggies Over Wild Rice.. is the perfect faire for a long winters night. Serve with the contrast of a cold salad for a great dinner that’s easy and feels like you went all out…..Gretta  serves 6/prep time 10 min/cook time 30 min/total time 40 min ingredients; 1 cup wiped clean porcini mushrooms chopped into bite sized pieces 3 tablespoons olive oil 2 tablespoons olive oil 1 large yellow onion, chopped 4 cloves garlic, chopped 2 cups wild rice, cooked according to the instructions on package. 4 large carrots, peeled and sliced into thin rounds 1 cup cauliflower florets 1 cup frozen peas 1 cup vegetable oil salt and pepper to taste fresh basil for garnish directions; 1-preheat the oven to 425 F. Wipe clean and chop the mushrooms, place them in a bowl with the 2 tablespoons of olive oil, salt and pepper, and toss to coat them. Spread on a baking sheet and bake for 30-35 minutes until browned and tender. meanwhile 2- In a medium pot on medium heat, heat olive oil and cook garlic and onions until translucent. Add carrots and cauliflower. Add the peas and the broth and let cook till veggies are soft about 15 minutes. 3- When mushrooms are done, remove from oven and add to the pot of vegetables. 4-Pour in a serving bowl and add fresh basil to the top.   a Another tale about life handing you lemons…..at the car dealer… So, the other day, I dropped off my son Max at school and as I...
Letting Go Of Needing To Know Now… Later Is Ok

Letting Go Of Needing To Know Now… Later Is Ok

Letting Go Of Needing To Know Now… Later Is Ok When the feeling of stress over a certain matter takes over your world, you need to practice patience in not having a handle on the outcome. It’s about mastering a thought system that will allow you to feel unattached to knowing the answer immediately. Letting Go Of Needing To Know Now… Later Is Ok …….means calling on your inner strength and patience. In other words letting go the need to control and micromanage the end result. Sounds easier than it truly is, since our ego’s are attached to running our minds. I recall times in my life where I lost many nights of sleep wondering about an outcome. In retrospect it changed nothing, of course but hindsight is 20-20. The growth I had is the realization that there are no mistakes. Everything unfolds just the way it is supposed to and in the perfect time. And all the good things that are coming your way will make their way to you no matter what. A healthy outlook on your life and what you deserve will bring you all the wonderful gifts that are already coming. If you find yourself feeling impatient about how to move forward and what the best option is, do what my therapist taught me many years ago that saved me….set a time in the future to “check in with yourself.” Mark a date six months or one year from now to check back in and see how you feel at that time. You gain a sense of closure that will allow you to let it...
Vanilla Nice Cream With Cookie Crumbles……

Vanilla Nice Cream With Cookie Crumbles……

Vanilla Nice Cream With Cookie Crumbles…… This Nice cream is made with frozen bananas and a drop of vanilla extract. Just freeze sliced bananas over night in an airtight plastic bag. Put them in a food processor or a blender, add a teaspoon of vanilla and blend. At first the bananas will be crumbly. Scrape down the sides of the food processor with a spatula and keep blending. Then the bananas will look gooey. Scrape down the sides of the food processor and keep blending. Suddenly……the consistency will become like soft serve ice cream…. add chocolate chips or a spoonful of peanut butter, or a tablespoon of cocoa powder. Or just serve as is. I smashed up some gluten-free vegan chocolate chip cookies and sprinkled them on top. Yum Yum And Yum…..enjoy Gretta My favorite restaurant in Malibu… The first sunset of 2016….. Somehow, a couple of friends and I ended up traveling down Pacific Coast Highway in an impromptu New Years day journey. We stopped in to my favorite, beautiful restaurant and were the first people there, so we grabbed a table. It was the most magical and perfect sunset I have ever seen, and we all just stared out of the windows watching the sun melt into the ocean. It was there that I decided on my resolutions, a divinely orchestrated setting to decide on what to let go and what to manifest for the upcoming year. I came home and wrote down the resolutions and the gratitude for the day…   “You are one thing only. You are a divine being. An all-powerful creator. You are...
Savory Pumpkin And Almond Cheese Lasagna…..

Savory Pumpkin And Almond Cheese Lasagna…..

Savory Pumpkin And Almond Cheese Lasagna….. This pasta dish was what I served for my friends and family on Christmas day. I actually made it Christmas morning and just kept the trays in the fridge until 5:00, then I baked it for an hour….so easy and no mess later when the guests came. A few of us are vegan and the rest of the guests enjoyed real mozzarella and ricotta lasagna. I also served my lemon zest kale salad and a way too many choices dessert station. But it’s a special night and you want it to feel that way…. Anyway, it’s back to the gym on Monday for sure. Get ready Jules…….Gretta for the vegan pumpkin lasagna; serves 6/ prep time 20min/ cook time for sauce 10min/ for baking 40min /total time about 1hour and 10 min. ingredients; 1 package of no boil rice lasagna (I used De Boles brand) 12 pack, if your not avoiding gluten use any kind of lasagna. 1 medium onion, chopped 3 large garlic cloves, peeled and minced 2 tablespoons olive oil 1 jar of tomato sauce or canned whole tomatoes, pulsed in a blender to break up. 1 can of pumpkin pie filling 2/ 7 ounce bags of almond cheese, Italian style,(I use Parmela’s Creamery brand) salt and pepper to taste red pepper flakes to taste fresh basil for garnish directions; 1 Preheat the oven to 400 degrees.  In a large frying pan, heat the oil over medium heat and cook the onions and garlic stirring occasionally until translucent about 5 minutes. 2 Add the tomatoes and salt and pepper. 3 Remove from...