Belief and Cheeseburger Soup

The hate for my body began 22 years ago when I traded playing sports for waitressing, then gained 20lbs. Immediately I turned to marketing, media, and what was trending for weight loss to take action and make drastic changes.

There were many reasons I eventually got very unhealthy with stress fractures, allergies, asthma, a crampy gassy bloated belly, anxiety, GERD, and panic attacks.  At my rock bottom; chronic sinus infections and illness.  My focus on the outside did not address what was in need of attention on the inside or my lifestyle as a whole–the root cause. It wasn’t until 7 years later, a new mom, desperate and suffering, did I begin to challenge my beliefs and question everything I was doing with my nutrition.  In searching, I learned how crucial it was to switch my focus to health.

My options were weighing, counting, measuring, math, drugs, habits, behaviors and mindset? Or did I need something in between? It was all so confusing.

The human body was created, formed, grown, and nourished on nutrition that never required much thought for the vast majority of its existence.  It was breastmilk for growth and development along with; water, plants, and animals for fuel to gain energy and health. 

In America today nutrition is a heated topic of debate. There is no shortage of advice being given from uneducated health professionals with zero hours of nutrition education, to teenagers on TikTok, to the most science based logic driven, to the nature based holistic centered.  There are multiple ways to find information on food. Most of which are centered on profit.

What do you choose to listen to and believe?  What have you questioned? What have you taken on as the truth?  What guides and influences these thoughts?

If getting and staying healthy is a struggle, chances are; the deeply held beliefs about nutrition, preparing food, and how your body thrives are getting in the way.  

Afterall, consistency with action that is sustainable and supports healing and thriving is the only nutrition that truly “works”.  If it’s not working today, it was never the best for health in the first place! 

One of the details discovered for my unique body was the benefits of adding in beef and eliminating dairy. It’s been an incredibly healthy and thriving decade creating and choosing meals like this soup!

What beliefs need to change for you as mine did for me?

Dairy Free Cheeseburger Soup

By Audrey Byker Health Coach

-1 batch cashew cheese

-1 onion, chopped

-1lb. Ground beef(grassfed, know your farmer)

-1 ½ Tbls. steak seasoning blend

-1, 14oz. Can diced tomatoes

-8 medium potatoes, chopped

-2 qts beef stock

-1 lb. green beans, frozen

Saute onion and beef on medium heat. Brown meat then add seasoning. Stir to combine. Add remaining ingredients(not cashew cheese yet), bring to boil, then simmer on low, covered, until potatoes are cooked through. Stir in prepared cashew cheese before serving. Store chilled in an airtight container up to three days or freeze in mason jars filled ¾ full up to 6 months. 

Audrey Byker Health Coach is an experienced and professional nutrition and health coach who offers free 30 min. consults in person at her private office or online for anyone 13 and older ready to change!

Rooted Mashed Potatoes

A long time ago in a land far, far away, the world existed outside of the internet. We did strange things like subscribe to printed magazines, newspapers and read things on printed pages. During this era, I found an incredible resource called Bon Appetit! Pages were filled with stunning photographs, wonderful writing and incredible recipes. During this faraway time, I lived in a faraway place called suburban Chicago. Having barely left my parents sight since the day I entered their lives, living nearly four hours away away from home was as daring as bungee jumping.

In this space and time, I began hosting Thanksgiving for my family. My mom had never been one to enjoy cooking, so it was my time to step up to the plate. My first encounter with Bon Appetit was a Thanksgiving when they were introducing recipes that included a bit of our Thanksgiving Heritage. That year, I followed the entire menu and made a Thanksgiving to remember! As the saying goes, “I was as good once as I ever was.”

As life happens, I’m not certain that I have made a Thanksgiving to that standard since. However, from that time, one portion of the dinner has remained: the mashed potatoes! If I recall the article that accompanied the recipe correctly, our first mashed potatoes included a portion of parsnips because they were in such abundance in that season. The parsnips add a flavor similar to garlic but not as powerful. The final product is a flavorful potato that contains the added benefit of root vegetables and the added depth of our unique history as a country. Flavor, history and tradition- what a perfect combination and reminder of what the holidays are really about!

My version adapted from the original:

Rooted Mashed Potatoes

By Jane Robrahn

YIELD serves 6

• 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

• 1 pound parsnips, peeled, cut into 1 1/2-inch pieces 

• 3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)

• 1 large garlic clove, halved

• 3 cups (or more) water

• 1 14 1/2-ounce can low-salt chicken broth

•  Organic, grass-fed butter or ghee to taste

• 2 tablespoons minced fresh parsley or parsley root tops

• Additional minced fresh parsley as garnish

1. Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.

2. Return vegetables to pot. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid and butter to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

Variation: rather than boiling parsnips, roast them to bring out their natural flavors; then, add them to the recipe in step two, above.