All posts by Eloiza

I am a counselor and certified professional life coach. I work with women who are looking to make a shift in their lives-- to live more authentically. Women work with me for a variety of reasons including: creative goals and personal visions, uncovering passions and aliveness, bettering relationships, self-care, spiritual development, pregnancy, divorce, motherhood, career changes…

Self Care Exercise

Note:  This is an exercise from the Self Care Project over at Deepening Wisdom.  We have over 120 women committed to the daily exercises of the New Year Self Care Challenge.  You can join anytime!

Today’s exercise is a contribution from nutritional counselor and healer, Sharon Rosen.


Now you get to love your body by eating — yay! But it’s not about gorging or indulging or “treating” yourself. It is about feasting in a very specific way on one individual piece of food, so you can enter into a true relationship with it on every level.tangerines

How often do you fully experience every nuance of what you are eating as you are eating it?

Your task:   While you can bring mindful awareness to any meal, for this exercise you’re going to do it with a single piece of fruit.

  • First, take the fruit you have chosen and hold it in your hand. Feel the weight of it, the texture of the skin, the shape of its contours.
  • Then look at this piece of fruit; really see the gradations of color and size, examining the stem end that was once connected to a tree.
  • Next bring it to your nose and inhale its fragrance.
  • Is it a fruit you can simply bite into or does it need to be peeled? When you take that first bite, bring all of your awareness to the activity and stop at one.
  • Feel the texture of what has just come into your mouth — let the juiciness and flavor play on your tongue and palate. Chew slowly and thoroughly, until the texture becomes something different. Wait until you have gotten all you can from that one bite before swallowing and moving on to the next.
  • Take each bite as if it is the first…breathe and enjoy engaging fully with this ripe, delicious, life-giving piece of fruit. Experience it as it goes from your mouth down your esophagus and into your stomach. Envision it sending vitality and nourishment to all of your cells. Enjoy every delicious nuance!

Step it up:  If you already do this exercise every day, call me!  If you really enjoy it try it again.  Bring mindful awareness to other meals throughout the day.

What was this like for you?  Which fruit did you smell/taste/experience?  What did you notice?



Hearty Soup

INGREDIENTS:  1 onion, 1 leek, 2 tbs. olive oil, 1 lb. organic chicken (optional), 2 tbs sofrito, 1 medium turnip, 4 medium carrots, 1/2 celery root, 2-3 cloves garlic, 1-2 cups pearled barley, 1 head escarole, 12+ cups of water or stock

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  • On high heat, saute diced onions and leeks in heavy stock pot with olive oil.
  • Add chicken and sofrito (you can substitute with adobo or granulated garlic for flavor).
  • Reduce heat and cook until browned (10 minutes).  Stir the ingredients occasionally.
  • Add chopped turnips and carrots.  Keep stirring so ingredients don’t stick.
  • Add 8 cups of water.
  • Add slices of celery root, two whole cloves of garlic and 4 more cups of water.
  • On high heat, bring soup to a boil.
  • Add pearled barley. (If you want a really thick soup use 2 cups barley).
  • Reduce heat to low and let simmer for 30-40 minutes.
  • Check soup and that barley is fully cooked. Add up to two more cups of water, if needed.
  • Add 1 tsp sea salt or adobo (not both– most adobo blends have a high salt content)
  • Add chopped escarole and turn off heat. Greens will wilt in the hot soup– no need to overcook.


xo Eloiza

Springtime Holistic Healing

Spring is here!  Change, growth and transformation is happening all around.  Aliveness.

So how about you?

Are you allowing yourself to enter into the energy and vitality of this season?

What is lying dormant that’s ready to spring forth?aiveness

What wisdom is wanting to emerge in the world?

What color are you blooming?

What shape are the petals?

How deep are the roots?

Are you twisty like a vine, reaching ever upwards?

Thorny with a tough bark with vibrant petals?


Let me be clear, it’s not about more striving or making a better plan.

It’s not about self-improvement.

It’s about pausing, going deeper, listening to what’s being called forth.

What’s asking for attention?  What would really make you happy(er)?  What helps you feel alive?

Have no idea?  That’s good!  Even more of an indication that checking in with the wisdom of your heart, your body, your spirit, your higher self is what’s necessary.

Loosen the hard earth, water the roots,  tend to the saplings, remove the weeds, examine the richness of the soil…

It is scary stuff and  infinitely more satisfying than going forward blindly, unconsciously or asleep, I promise.


Need some support transitioning into this season of growth, expansion and blossoming?

I am offering a special coaching package for the month of May.  Your first session is complimentary.  The next three sessions (one per week) you pay what you choose.  Seriously, anything between $1 and $500 a session.

Why flexible fees?  I am so passionate about this work and sharing the gifts of greater authenticity and connection.  And money should not be an obstacle to growth and healing.  I want to connect with women who are needing support in  uncovering more beauty, passion, aliveness, laughter, hope, and action in their lives…  xo

CLICK HERE to get started.

Easy Recipe for Greens!

I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out.  I tested it out on a couple of friends a couple of weeks later and got the seal of approval.

What you need:

2 bunches of greens (collards, kale, mustard greens)

1 leek


1/4 c. olive oil

1/8 c. balsamic vinegar

Chop the leek and saute in bottom of large pan on medium-high heat.

leeks and olive oilChop greens v e r y thinly, using a large sharp knife.

Add chopped greens to leeks.

** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

You’re done.  Enjoy!

Fall Harvest Roast

Every time I share this meal I get rave reviews.  I first learned this wholesome recipe from my friends’ mom, Madeline, who had us over her apartment in Brooklyn.  It was so yummy and sounded so easy I had to try it– now it is a family favorite!


3-4 lb chicken

2-3 medium sized potatoes

1 medium turnip or rutabaga

2-3 large carrots

1 small acorn squash

1-2  medium yams

1 medium onion

2 tsps adobo seasoning (or salt, pepper and garlic powder, paprika)

olive oil

2 cups water

The last time I made this I simply added what I had leftover from our last CSA delivery.  This included a purple potatoes, a rutabaga and 2-3 smallish kohlrabi.  This recipe is really foolproof.

Preheat oven to 350 degrees.

Chop all the veggies in to bite-sized pieces (except for the acorn squash which can be quartered).

Place about half of the chopped veggies in the bottom of a large roasting pan. Sprinkle with 1 tsp of adobo.

roaster uncookedRinse the bird and then sprinkle with seasonings. Place the chicken in the center of the pan.

Add the rest of the veggies to the pan.  Place the squash in the corners of the pan.  Drizzle with olive oil.  Add 1-2 cups of water to the bottom of the pan.

Cover with foil and place into the oven. Cook for 1 hour.  Remove the foil and roast until chicken browns.

All you need is a side of a green vegetable and you have an entire meal!

roasted chicken

Apple Crisp

honey and maple syrup

Shh, don’t tell anyone it’s made without any sugar!  This yummy recipe is made with maple syrup and honey instead.  Preheat oven to 350 degrees.  Start  with 7 – 10 apples (I substituted two Bosc pears for two apples).

apples and bosc pears

Chop into bite-sized pieces and layer in a 9×13 casserole dish.

chopped applesSprinkle 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.

coconut oil and almond butter

Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.

oatmeal and flour mixture

Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats.  Add 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.

apple crisp- uncooked

Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.

just out of oven- apple crisp

Evenly spread oatmeal mixture on top of apples.  Bake for 40 minutes.  Enjoy!

Bowl of apple crisp