Let’s stop the “It’s All or Nothing” mindset!

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Here’s a little tip from one our therapists, Mel Strunk, LCSW: Do you struggle with all or nothing thinking? If you say things to yourself such as, “I won’t let myself eat dessert or I’ll end up eating the whole … Continue reading

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Are you up for the “300″ Workout?

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Who is up for a challenge? Give this workout a try! Time yourself and see if you can beat our ladies’ times of just a wee bit over 11 minutes.

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Win Wholistic’s Favorite Things!

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Keeping the month long celebration of our Anniversary, we’re having a giveaway contest! (Entry form at the bottom of the blog post!) We wanted to come up with a fun way to give our amazing supporters some gifts back to … Continue reading

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Some WF tips for Self-Nurturing

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We hear so many wonderful stories about our clients who give so generously of themselves to others – these are women who are mothers, wives, caretakers for their elderly parents, friends offering a hand to another friend when they’re in … Continue reading

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{Healthy Recipe} Watermelon Salad

 

watermelon saladOh girls, my taste buds were in heaven this weekend with this amazing Watermelon, Arugula and Goat (can use feta too) cheese salad I had at a tiny little tapas place. PERFECT for the summer! I’ve never been one to be drawn to watermelon salad or order them but I’m SO glad someone at the table did. It was hands down one of the most amazing salads I’ve ever had and it is SO easy to make. I thought I  would share it. – Mel


Ingredients
- 1/2 (5-pound) seedless watermelon

- 1/4 cup balsamic vinegar
- Extra-virgin olive oil
- Kosher salt (specialty salt is great here, if on hand)
- 2 cups fresh baby arugula, washed and dried
- 1 cup goat cheese, crumbled, preferably a French Chevre
- Fresh finely cracked black pepper

Directions


Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick. Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.