Food As Ally Breakfast Update

Eggs, toasted gluten-free bread (or waffle, English muffin, or bagel), and tea turned out to be the perfect combination, I experimented with my favorite smoothie or hot cereal, but neither of them were filling enough. What would you do if you were on the phone with a customer service agent and you heard their stomach growl? Loud. Those customers were either polite or it wasn’t as obvious as I thought.

What’s interesting is that peanut butter and crackers are mainly protein and gluten-free grain…so are eggs and gluten-free toast. Pumpkin Rooibos tea from November is different because I drink iced nettle tea this time of year as nettle helps with my seasonal allergies. Most interesting to me is that I don’t need as many supplements as I used to.

Most important of all is I enjoy making and eating this meal and it keeps me full until I can relax…

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Affirmation Magic

Graphic by Gina Briganti

Remind yourself that your body is a master healer. Say it to yourself when you feel worried or not at your best. Think about all the times your body healed on its own. Look at yourself in the mirror and empower your body with these words by saying them out loud.

These are a few suggestions. How will you bring this affirmation to life?


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Food As Ally and Reiki Food As Ally – What is the Difference?

Graphic by Gina Briganti

In Food As Ally, we focus on creating a whole, healed relationship between our food and our bodies with step-by-step guidance to make lasting changes. These weekly group support meetings are led by Gina Briganti, Certified Nutrition Consultant, and developer of the program. Each meeting is limited to three people and that week’s focus is specifically tailored to them.

Food As Ally meetings are in-person, in Dallas, Texas, from 7:00-8:00 p.m. CST at Lotus Salon Suites on Wednesdays. Zoom meetings are available for those who prefer them or who live out of the area.

The difference with Reiki Food As Ally weekly group support meetings is that Gina Briganti will lead the meeting and will send Reiki to each of the three clients to help with mental, physical, emotional, and spiritual layers. In addition to being a Certified Nutrition Consultant, Gina is also a Reiki Master…

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Wednesday Special Spotlight Cookie Recipe

Time-travel romance and a gluten-free cookie recipe.

C.D. Hersh

Wednesday Special Spotlight

Shines On

A new recipe from Stella Maywho brings us her favorite cookie.

This is my hubby’s favorite cookie. I must admit it is mine, too. I hope you like them as well. My recipe makes 10 – 12 medium cookies or 7 – 8 large ones.

Almond Cookies

4 egg whites, right out of the refrigerator*

⅓ cup organic sugar, or ½ cup for a sweeter taste

1 tsp. almond extract

1 cup almond flour (I use super-fine blanched)

Almonds, slivered or whole

Pre-heat oven to 250° F.

Cover cookie sheet with parchment paper.

Pour egg whites into a glass bowl. Set your mixer on high speed. Whip until whites are very firm.

Gradually add sugar, almond extract, and flour. Drop dough onto cookie sheet using a tablespoon or a scooper. Add an almond on top of each cookie, then set pan into oven.


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Introducing Food As Ally Weekly Group Support Meetings in Dallas, TX!

Confused about what to eat? Tired of trying to figure it out on your own?

Reclaim your natural energy and emotionally healthy food choices with Food As Ally Weekly Wednesday Group Support Meetings.

Dedicated to making food our ally by listening to our bodies, reclaiming food choices, listening to hunger cues, and listening to fullness cues, Food As Ally group support meetings are how you get step-by-step guidance to make lasting changes.

Get ready to say goodbye to emotional eating and food obsession.

Meetings are led by Gina Briganti, Certified Nutrition Consultant, and developer of the program.

Food As Ally Group (in person) Support Meetings are every Wednesday evening from 7:00 p.m.-8:00 p.m. CDT at Lotus Salon Suites in Dallas, Texas. Pre-registration is required.

Purchase tickets by Monday afternoon, June 20th, using the Eventbrite link for the Wednesday, June 22nd meeting.

Take your first step. Register today.


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Walnut Canyon National Monument~


Southeast of Flagstaff Arizona (click to enlarge and spot the cliff dwellings hidden in the rock face),

is a 600 foot deep canyon,

on a plateau,

carved by Walnut Creek, a stream that flows east into The Grand Canyon.


The canyon has been occupied by people for thousands of years.

The first permanent residents,

who occupied the region from CE 600- 1400,

left approximately 800 remaining structures.

We visited here as part of an exploration of lesser visited, and even unpublicized cultural sites in the American Southwest. In the next few posts I will show you some of what we have found. But our explorations are still ongoing. It becomes quite addictive finding sites that aren’t widely known. We even found some at The Holler.

For more about Walnut Canyon see:

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Perfect Pairing

This dinner recipe is making me drool.

Supporting Writers


from Sloane Taylor

Spring is an amazing time of year and my favorite because that’s when the Earth comes alive. All sorts of beautiful things happen. Trees are budding, tender plants push through the ground, and romance is in the air and warm weather is just a few weeks away.

I am a romantic through and through. Always have been and with any luck I always will be. Romance is much more than a quick trip to tangle the sheets. It is about being with someone you love and doing little things to show them how much they mean to you. In my case I cook because I love it.

When summer arrives and the gardens are ablaze in color, I want to move the romance outside. So why not share a summer night with your someone special? What better way than with a sizzling romantic…

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This looks like an interesting, new-to-me vegetable.

Mommy Cook For Me


Serve: 4 Level : Medium Time: 30 minutes

SAPHIRE SALAD-SEA BEANS(DENIZ BÖRÜLCESİ) Here is the recipe for Samphire Salad / Sea Beans-Deniz Börülcesi Salatası. This is a refreshing dish, popular especially in the Aegean Region. Samphire comes into season in Turkey during May and June. The preparation of the samphire has a little hard to prepare, It is a salty vegetable, so make sure to be miser when adding salt, if any. With this recipe you will see that when boiled and peeled as described here it is a tasty, refreshing salad,and consumed with fish. Saphire salad are also used in cuisines of other countries, such as cuisines of England, France, Holland and Japan.

Marsh samphire (salicornia europea), traditionally known as picklegrass or glassgrass, is a rather unusual species and grows in salt water. It is one of the very few plants that requires a lot…

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