Sweater weather is approaching…Leaves are falling and changing color and pumpkins are everywhere! It’s a time of year that my kids and I always look forward to – a time to fill with fun and festive fall activities that get us outdoors!
- It’s Apple-picking Season, and there are plenty of great apple farms where you can pick your own apples, sometimes make your own cider, or sample the various apple varieties as well as learn about them. In colder climates, the apple picking season is September-October, while in warmer climates, it can start as early as late summer and last through the winter. Here in California, the best time to pick apples is right now, and it’s a great way to get into the fall spirit. My kids love going out into the fields and this gives them an opportunity to learn when and how to safely pick, harvest and store fruit.
- Visiting the Zoo is one of our favorite things to do, and it’s so much fun around this time of year! My kids love learning about all of God’s creatures and the Zoo is a place to observe and appreciate them in their natural habitat. It is a great joy as a parent to witness my kids in wonder and amazement as they see animals they’ve only read about in storybooks for the first time in person. The Zoo is an immersive educational experience that allows them to learn about animals in a multi-sensory experience, talk about things they’ve learned and develop a deeper understanding about the animals, their ecosystems and the importance of protecting endangered species.
- Gathering Around the Fire is a family-bonding experience like no other. What better way to get your children to eat their veggies than putting them on a skewer and letting them roast them over the fire?! You can cut up various vegetables, have the kids build their own kebobs and let them roast to their heart’s’ content. Add in story time and nights like these become memories they will remember for the rest of their lives. There are some fun games you can play using a flashlight. One example is the Lightning Bug – one player, the Lightning Bug, holds a flashlight and goes to a hiding place in the playing area. Every few seconds, the Lightning Bug flashes their light once and then moves positions, allowing the other players to figure out their hiding spot. The first player to find them gets to become the next Lightning Bug.
- We Started an Indoor Herb Garden! I’m raising future Green thumbs and I want to show them all different ways of gardening, and the benefits of being self-sufficient. We can raise fresh herbs, like chives, thyme, rosemary, oregano and cilantro in our own home, rather than looking for them at the grocery store. It’s also a hands-on way to teach them things like selecting which herbs we can grow year-round, how to give them proper sunlight, choose the right soil and water them without over-watering.
- Fall-Themed Arts and Crafts are fun for everyone. While the list of pumpkin projects is endless, even fall leaves make for great inspiration. From making autumn colored trees using handprints to DIY leaf crowns and popsicle stick leaf puppets, arts and crafts are a sure way to get your kids to fall in love with this season. One of the classic fall leaf art projects involves paint (preferably red, yellow, orange, green and brown shades), sponges, paper and different sizes of fall leaves. You place large leaves on the paper and sponge paint the different colors around it, leaving a white silhouette of the big leaf, then take smaller leaves, dip each corner into a different color and place it in the middle of the silhouette. Then, you repeat this until the paper is filled with leaf designs. The more shapes and sizes of leaves you incorporate, the better.
Fall is here and that means the holidays are coming! This is exciting for me because I love testing out new recipes for the holidays! So I always encourage people to start experimenting now to create great tasting vegan holiday meals that everyone will love!
Here is one recipe that I found that is great for any holiday meal!
- 1 large head cauliflower
- 2 Tbsp avocado oil (or melted coconut oil // if oil-free, sub water )
- 2 Tbsp water
- 2 Tbsp shawarma spice blend (or curry powder* or a blend of similar spices // plus more for exterior)
- 1-2 tsp harissa paste (optional // reduce for less spice // increase for more spice)
- 2 tsp maple syrup (if avoiding sugar, omit)
- 1/2 tsp sea salt (plus more for exterior)
FOR SERVING optional
- Fresh parsley
- Cooked quinoa*
- Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
- Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).
- In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.
- Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.
- Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.
- To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.
- Remove from oven and enjoy as is or garnish with desired sauces and sides. We went for quinoa cooked with curry powder.
- Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.
A lot of cool things have been happening with my company ValMar Health. God has been blessing my company in so many ways it is incredible! One of the new changes is that I have created a new Instagram account. This new account is called Marcie Hronis and I will be sharing all the awesome behind the scenes of what I do at ValMar Health and more personal day to day things in my life. I really want to create this new account because I don’t want to fill my business account with non business related content. I want to keep everything more professional, more recipe based with major announcements. I love being able to share with you what I do on a day to day basis!
Also, I really want to start connecting with my followers. I want to be able to share all the things I love and get feedback on what my followers love! So go check out my new Instagram @MarcieHronis and follow me! Make sure to share with all of your friends and leave comments of what you think!
Love you all!
In order to carry a positive action, we must develop here a positive vision.”
– Dalai Lama
Positivity does not create itself; you have to create it and nurture it. This means positivity in every aspect of your life.
When you are positive that you are good enough, you then become good enough. That seems oversimplified, but in reality – confidence is simple.
It doesn’t appear simple because it feels difficult. It feels difficult because your low self-esteem is rooted in negative beliefs about yourself.
Becoming more confident is simply a matter of shifting your perspective and finding the positivity in each of your limitations.
When you find that positivity, you will see opportunities in front of you that you never saw before.
Confidence opens your eyes and gives you the courage to take action.
Here are my tips on becoming a more confident person:
You must fully know yourself if you want to have any chance at being confident. Take note on how you feel and what you think.
Do you think happy thoughts? Really analyze yourself so you know where you can start.
Negativity seems to be all around. Every time you open your eyes there is something that we can be negative about.
However, by recognizing this is the first steps to reverse it. When you see something negative think of a way to make it a positive.
Fake it Till’ You Make It!
I truly believe that the exterior is a window to the interior. When you look good you most likely will feel good. Get a couple of new outfit. Change up your hair style. D
o what makes YOU feel good about the way you look. I find that this is the number one reason people do not feel confident.
They do not like the way they look.
So I tell them.. Do something about it! It does not have to be massive changes or extreme make overs but little things to make you feel better will help you become more confident.
Be Kind and Generous:
You are probably thinking, “I am already kind and generous to others.” But this is not the point I want to make. I want you to be kind and generous to yourself.
We are usually our hardest critics. We put ourselves down. All I can say is STOP! This goes back to knowing yourself.
Talk about the positives of your life. It will make the world of difference.
By trying to work on these tips, I promise that over time you will become the confident person that you want to be!
I am so excited to announce that all of the final edits are done on my cookbook and it is off to printing. I am thrilled to be able to share all my yummy recipes with you all. So I decided I would share one with you now!!! This Roasted Parsnip Salad is a favorite of mine so I hope you all enjoy.
3 parsnips, chopped into bite size pieces
2 tablespoons olive oil
⅛ teaspoon salt
- Preheat oven to 350 degrees.
- Put parsnips, olive oil and salt in a bowl and toss.
- Spread Parsnips on cookie sheet and roast in oven.
- Start checking after 15 minutes and keep checking till they are tender. enough to take out
- Cool parsnips.
2 heads of roman lettuce, chopped
2 stalks of celery, sliced
1 cucumber, peeled, halved, seeded, and
2 pears, unpeeled and cubed into small pieces
1 avocado, cubed
½ cup walnuts
- Put all salad ingredients in a bowl and toss.
- Add dressing to salad and toss.
- Plate salad and top with cooled roasted parsnips.
- Garnish with walnuts.
2 teaspoons honey
¼ cup olive oil
¼ cup fresh lemon juice
- In a jar, combine the dressing ingredients together. Seal with a lid and shake until well
If you want more delicious recipes like this one make sure to keep an eye out for my cookbook “Believe It or Not” coming out soon! You can also find more recipes on my website: www.ValMarHealth.com.