I hope this blog post finds everyone warm and toasty after the last week without power.

When the power first went out on Saturday night, my only thought was SHIT!!!!  This is a total inconvenience…..

The inconvenience lead to lessons learned.


As each day passed I fell into a routine of NOT HAVING……Day 3 I realized that not having turned into HAVING……

More time to think, read, converse, reach out to others in need, quality time with family and most important, to reflect on what really is important each and everyday…..

Not having electricity, actually gave me the POWER TO RESET.  Reset what really is important for my family and I.

Don’t let this experience pass without giving yourself the POWER TO RESET.  

Could it be a routine you have gotten stuck in that you know may not be working for you , or maybe a discipline you have let go of…..

Think about it.…..

This was a week full of grounding down, planting our feet into the earth, holding upright, literally getting through the storm.

I noticed the support not only by friends and family but by local businesses offering their electrical outlets, bathrooms, showers etc….

Its’s all about Giving Back….being a COMMUNITY!!!!!

I must shout out to the Olcotts for being the BEST SOUP KITCHEN for those in need!!!  xooxo

Lets make it a practice to continue being authentic to ourselves and others….

We never know what “Life has to offer”, what we do know is “WHAT WE CAN OFFER LIFE.”

With that being said, we are entering a new cycle of the year, Winter.  Since we turned our clocks back , notice how it instantly got darker earlier as we begin to wake to light.

My husband calls me a BEAR as winter approaches…..I begin to hibernate.  I sleep and eat with the seasons.

As we eat with the seasons we begin offering our bodies to be one with the natural cycle of life.

This brings me to the start of my recipe journey that I want to share with you.  Experience grounding winter foods that will surely warm and nourish your total being…..

Roasted Brussel Sprout, Sweet Potato, Leek and Garlic


1 bunch Brussel Sprouts or 1lb

4 Orange or Yellow Sweet Potatoes cut into large cubes

3 leeks (light green and white part) cut into 2 inch pieces

1 bulb of garlic cut in half (leave on paper)

2 tablespoon Olive Oil

Salt and Pepper to taste


Preheat oven to 425 degrees on Roast

Place all veggies into a large pyrex dish

Pour olive oil onto veggies

Sprinkle with Salt and Pepper

Mix with your hands until the oil coats the veggies

Roast for 40 to 45 minutes

*I love that all you have to do is add your favorite Protein and voila…instant lunch or dinner…..

I look forward to sharing more warming recipes with you….stay tuned….


Jen Meister, MA

Certified Holistic Health Counselor

ps:  If you would like to dig further into your Health and Well Being, contact me at


4 responses »

  1. Jen,
    The roasted vegetable recipe sounds fantastic!
    How would it stand up to being created at home then transported to CT for Thanksgiving? Should it be re-heated there?
    Thanks for helping me to solve the “food contribution problem” for this year’s Thanksgiving Feast!

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