Anne Macaulay, Ph.D.
ADAPT Certified Functional Health Coach
National Board Certified Health and Wellness Coach

Dreams coming true

Anne Macaulay | First Thoughts
Greetings friends!

Here is your portal into my “First Thoughts” on mindset, real food and behavior change.

Quote that I am pondering: “And she never had dreams, so they never came true.” J. Geils Band, “Angel in Blue”. The saddest lyric, yet it inspires me to do the opposite and dream big. Everything that happens starts as a dream.

What I’m reading: The Essential Thyroid Cookbook. For those of you with Hashimoto’s. Authors Lisa Markley and Jill Grunewald help you to find as diverse a diet as your body will allow. It has confirmed what I have found through self experimentation: I don’t need to stay truly Paleo or AIP (autoimmune protocol). Some gluten free grains, nuts, seeds, and legumes work fine for me. On the other hand, some food allergens like shellfish turn out to be a problem. Thank-you to Laura Kripner, A-CFHC for the recommendation.

What I’m experimenting with: The Kolbe A Index. Often, we take strengths assessments early in our careers, but it is nice to return to them occasionally to remind ourselves to leverage our strengths: to do more of what comes naturally and what we are good at. I’m reminding myself that being adaptable and finding shortcuts are my strengths and that rigid systems are not my friend. Since taking the Kolbe A, I’ve been giving myself a break about my habit of keeping everything on post it notes in front of me on the computer monitor instead of getting organized on Evernote, like I ‘should’ do!
What I’m cooking right now:

Simple Bone Broth Soup
  • 2 cups bone broth
  • 1 cup chopped green veggies such as bok choy, cabbage or kale
  • 1/2 cup frozen carrots (fresh are good too, but they take longer to cook)
  • Frozen cooked shrimp (defrosted) or leftover diced chicken
  • Starch (optional): leftover rice or potato or sweet potato
  • Fresh herbs: cilantro or mint or parsley
  • Acid: squeeze of lime juice or a little apple cider vinegar
  • Salt or fish sauce to taste

Heat the broth and cook the chopped green veggies until soft, 5-10 minutes. Add carrots and heat until warm. Pour the simmering broth over the remaining ingredients. It’s that simple and you can endlessly improvise. That’s what’s for lunch!

What’s in bloom: Witch Hazel ‘Arnold’s Promise’. The first bright yellow of the year is so welcome! Looking forward to forsythia and daffodils, but right now I’m so happy I planted this cheerful little tree. 

That’s all for now.

Happy Spring,

Love, Anne