It’s been too long!
Hello,
I’m sorry for not being in touch sooner. It’s been too long since you’ve heard from me, and that that’s too long. I’m reaching out to you today because you are or have been a client of mine in the past or expressed an interest in receiving my newsletter.
I’ve been off the radar due to an injury, taking classes for specialty certifications and opening my new office space. I’m doing much better now physically. The newest certifications I earned are Autoimmune Paleo Certified Professional and Certified Gluten Free Practitioner. This September, I’ll begin my doctoral program at University of Bridgeport. My majors are both Doctor of Health Science in Clinical Nutrition and Education. I’m looking forward to sharing some new information with you from my classes.
In addition, I taught a Mommy & Me Cooking class this summer. It was so much fun! Scroll down if you want to see our cute kiddos cooking up some fun!
But all of that is no excuse. We’re all busy. So, I am recommitting to reaching out more often and sharing with you my best tips on nutrition and wellness living.
Now that Labor Day is almost here, today I want to share some healthy and tasty B-B-Q recipes. I hope you enjoy them!
NEXT WEEK I WANT TO SHARE WITH YOU the importance of sleep.
I’d love to hear from you. Feel free to drop me a line and let me know how you are doing and what you are up to. I look forward to hearing from you. I personally read and respond to all emails sent.
Wishing you wellness,
Shelly Cobb
M.S. Holistic Nutrition
M.A. Education
ANMA Board Certified Holistic Health Practitioner
BCHN Board Certified Holistic Nutrition Professional
*If you do not wish to receive further emails, please click the unsubscribe bottom at the bottom of the email. I respect your privacy I do not sell or give out any information to other parties.”
Please note our NEW ADDRESS:
Thrive Well
41743 Enterprise Circle North
Suite 105A
Temecula, CA 92590
Business Phone Numbers:
Office: (951) 296-3020
Cell: (951) 365-9092
Website: www.thrivewell.co
Email: info@thrivewell.co
Office Hours
Instant Pot B-B-Q Ribs
1 Rack of Organic Pasture Raised Baby Back Rib or Beef Ribs
1/2 cup Apple Cider Vinegar
3 Tbsp. Lemon Juice
3 Crushed Garlic Cloves
1/2 cup Noble Made Classic BBQ Sauce
Directions: Cut ribs into 3 sections. Place in container and pour apple cider vinegar, garlic and lemon juice over ribs. Let marinate for 2 hours to overnight. This helps tenderize the ribs. Place in Instant Pot, pour BBQ sauce over the ribs. Select pressure cooker and high. Select 20 minutes. Press start. Once done, allow to vent. Remove with Tongs. *Depedning on weight, cooking times may vary, please refer to your Instant Pot booklet for correct times.
Cabbage Crunch
1 head of Cabbage chopped
1/2 cup of Chopped celery
1/2 cup Slivered almonds
1/4 cup Apple cider vinegar
2 Tbsp. Lemon Juice
2 Tbsp. Sesame seeds
Directions: Mix ingredients well. Chill for 2-4 hours. Serve.
Cucumber Salad
2 Cucumbers – peeled and sliced
1 cup Black Olives pitted
1 Roma Tomato – diced
2 Tbsp. Olive oil
1 sprig of fresh Dill or 1/2 tsp dried dill
1 tsp. Oregano
Directions: Mix ingredients and chill for 2-4 hours. Enjoy!
Easy-Peasy Banana Ice Cream
2 Bananas – peel and slice
1/4 cup Enjoy life Chocolate chips
2 Tbsp Singing Dog Vanilla
1 tsp. Cinnamon
1-2 Tbsp Almond Milk
Directions: Slice and freeze bananas for 6 hours or more.
Once frozen, place bananas, vanilla, cinnamon and almond milk in blender and blend until creamy. Top with Enjoy life chocolate chips. Makes 2-4 servings.