Tanya Stricek Acceptance Expert

Tanya Stricek

Mindful Eating & Health Coach

Perimenopause and beyond should be a time of liberation not frustration.

We owe ourselves PERMISSION. To be who we are right now, in the bodies we are in. Yes, we need to optimize our hormones & nourish ourselves physically.

What about the rest of it?

The part where we feel we are losing our youth, our bodies, our skin, and even our minds. Career, partners, aging parents and an empty nest. Makes me want to hide under the covers with ice cream just thinking about it. I am a self professed fridge hugger. I felt like life was just work, struggle, eat, repeat. Mindful Eating taught me that I can nourish my body with things other than FOOD. 

I have also been a single mom, a sandwich mom, a blended mom, a dog mom, (my zoo is on Instagram @mind_meet_food) and a frazzled woman, who struggled with food and self perception since early childhood.

My name is Tanya Stricek, and I help women begin their peace process with food, so they can change from a place of satisfaction, CHOICE, and NOT struggle. When you feel you have a choice, all the other things that hit you has perspective.

I am knee deep in midlife. I am also a Certified Mindful Eating & Health Coach and a Registered Dental Hygienist, working where the gut begins! 

I am a lifelong learner, currently studying Holistic Nutrition with Nutraphoria. There IS a place for you. You’re just coming of age. 

Again. 

I want to change the way we see our literal and figurative plates.

Let’s find a way to Build  Better Menopause, holistic, whole person like and begin the peace process, with food, and with ourselves!

It’s OUR turn! 

 

Instagram

The holistic nutritionist in me: is that crust gluten free?
The Intuitive Eater In me: Dude, it’s pie. Just pie.
🙄
Tag anyone who needs pie crust recipes this weekend!
👇
GF or Reg ole pie crust just keep on
👇
@marthastewart 👇
Pate Sucree:
1 1/4 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces, (or vegan butter 🌱)
1 large egg yolk (for a flax 🥚 use 1 tbsp ground flax seed & 3 tbsp water
2 tablespoons ice water
👇
Combine flour, sugar, and salt. Blend in a mixer or food processor. Add the butter which should be cut up into pieces and be COLD. Process ‘till it’s like little peas. 
Keep your machine going, and add water through the feed tube Or slowly into the mixer. Do not process more than 30 seconds. Squeeze a small amount together. If it is crumbly, add a bit more water.
Press onto parchment, plastic wrap in the shape of a circle and chill for an hour. Makes one bottle crust. Double for 🍎 pie.
👇
GF from @thespruceeats 👇
1/2 cup cold shortening 
1 1/2 cups​ white rice flour (or other gluten-free flour)
4 tablespoons water (cold)
👇
In a medium bowl, cut the shortening or butter into the rice flour or other gluten-free flour until crumbly
👇
Add the cold water and then use your hands to work the dough until soft. The mixture will be crumbly at first, but will slowly come together as a dough. Do not overmix. Form a ball. Press into pan. Depending on the pie you may need to prick with fork and pre-bake!
👇
My instructions may not be perfect, I’ve made a lot of pies. What’s your fav?
The holistic nutritionist in me: is that crust gluten free? The Intuitive Eater In me: Dude, it’s pie. Just pie. 🙄 Tag anyone who needs pie crust recipes this weekend! 👇 GF or Reg ole pie crust just keep on 👇 @marthastewart 👇 Pate Sucree: 1 1/4 cups all-purpose flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cut into small pieces, (or vegan butter 🌱) 1 large egg yolk (for a flax 🥚 use 1 tbsp ground flax seed & 3 tbsp water 2 tablespoons ice water 👇 Combine flour, sugar, and salt. Blend in a mixer or food processor. Add the butter which should be cut up into pieces and be COLD. Process ‘till it’s like little peas. Keep your machine going, and add water through the feed tube Or slowly into the mixer. Do not process more than 30 seconds. Squeeze a small amount together. If it is crumbly, add a bit more water. Press onto parchment, plastic wrap in the shape of a circle and chill for an hour. Makes one bottle crust. Double for 🍎 pie. 👇 GF from @thespruceeats 👇 1/2 cup cold shortening 1 1/2 cups​ white rice flour (or other gluten-free flour) 4 tablespoons water (cold) 👇 In a medium bowl, cut the shortening or butter into the rice flour or other gluten-free flour until crumbly 👇 Add the cold water and then use your hands to work the dough until soft. The mixture will be crumbly at first, but will slowly come together as a dough. Do not overmix. Form a ball. Press into pan. Depending on the pie you may need to prick with fork and pre-bake! 👇 My instructions may not be perfect, I’ve made a lot of pies. What’s your fav?