From Anxiety To Empowerment: Nourishing New Parents For Mental Health Thyme In The Studio: Art & Wellness podcast

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Thyme in the Studio: Art & Wellness »
From Anxiety to Empowerment: Nourishing New Parents for Mental Health

1+ y ago 48:28

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Jackie specializes in guiding you through balancing your relationship with food, optimizing hormone control, improving gut health, decreasing inflammation in the body and sustaining these changes with neuroscience backed behavior change techniques. I'm excited to talk about the mental load and overwhelming joys of being a mother. The frustrating way that the diet and supplement industry pushes quick fixes and fads. And how to TRUST your body.

About Jackie:

Jackie is a Master's trained Registered Dietitian, Certified Diabetes Care and Education Specialist but most importantly a mother of 4 amazing children. She has been helping women find balance amongst burnout for the past 15 years but recently branched out with her own business endeavor, Nutritiously Ever After and Evergreen Love supplements to focus more on mental health and the holistic interventions that can encourage adequate management of our moods. After growing up with a mother with mental health struggles and dealing with her own anxiety she wanted to use her knowledge about food, supplements and metabolism to positively impact mothers and normalize the stressful and overwhelming situations surrounding motherhood. Her goal is to spread hope and show Moms that we are the most resilient of all if we keep even a little focus on ourselves.

Jackie link:

https://nutritiouslyeverafter.com/

www.instagram.com/Nutritiously_Ever_After

Thyme in the Studio links:

https://www.patreon.com/thymeinthestudio

https://www.etsy.com/shop/AidaZeaArts

https://www.instagram.com/thymeinthestudiopodcast/

https://www.instagram.com/aida.zea.arts/

https://www.facebook.com/groups/403582056803336/

www.thymeinthestudio.com

https://www.aidazea.com

Jackie's pancake recipe:Banana Almond Flour Pancakes

Gluten and Dairy free

Makes about 8 to 10, 4” pancakes

2 cups Almond Flour

½ cup water or dairy-free milk

4 eggs

2 ripe bananas, mashed

½ tsp salt

1tsp ground cinnamon

1TBSP coconut oil (to put on skillet)

Directions:

Heat skillet to 250-300 degrees F
Whisk together all ingredients
Pour onto already greased skillet
Wait until it bubbles then flip then repeat.

If it ends up too watery add 1/4 cup coconut flour.

Adapted from All recipes Almond flour pancakes.

Approximately 240 calories for 4, Fat:19g Protein: 12g, Carbs: 24g

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