This is my favourite mocktail!
Mix over ice:
2 tbsp+ elderflower syrup (IKEA sells this, as do many specialty markets and food stores - add to desired sweetness)
juice of 1/4 lime
a 1/4 cup or so of fresh mint leaves, muddled or crushed a bit
soda water to fill the glass
garnish with more lime.
Watch the podcast, above, or listen below.
I chat with Mitch Cobb, Co-Founder and CEO of Upstreet Brewing and Libra Non-Alcoholic Craft Beer about the alcohol-free drink market, the sober curious movement, and our shared mission to normalize socializing without alcohol.
Mitch shares how he came to start a craft brewery on Prince Edward Island, Canada, and soon after began exploring his own relationship with alcohol, as well some fascinating behind-the-scenes details on how alcohol-free beer is made and marketed.
This is a fun and light conversation around what it means to find your balance and how having a great alcohol-free alternative on hand can make that easier.Â
For free tools and resources for making change around alcohol, burnout, or midlife, visit: www.wendymccallum.com/learn-with-wendy
Libra Alcohol-Free Craft Beer: www.drinklibra.ca
A new twist on an old favourite, this veggie chili packs a double-whammy protein punch (beans & quinoa ) and is really filling as a result. One of my family’s favourites, you could also easily cook this stovetop if you prefer!
Ingredients:
1 c rinsed & drained quinoa 4 c water
1 large red onion, diced
4 cloves garlic, crushed
1 sweet bell pepper, diced
4 c peeled & cubed butternut squash (cut 1/2” cubes, you’ll need about 1 small squash or 1/2 a large squash)
2-398 mL cans black beans, rinsed and drained, or 3 c cooked
1-28 oz can crushed tomatoes
1.5-2 tbsp of chili powder (use 2 if you like it a little spicy)
1 tbsp smoked paprika
2 tsp cumin
1 tsp oregano
1 tsp cinnamon
2 tsp sea salt
1/2 tsp pepper
juice & zest of one lime
To make:
In a slow cooker, add quinoa, water, onion, garlic, bell pepper, squash, beans, crushed tomatoes, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper and cook on high for 4-6 hours or low for 8-10 (until squash is ten...
Watch the podcast, above, or listen below.
Sarah and I reflect on our recent mind-blowing interview with Dr. Lori Brotto, psychologist, professor, and renowned sexual health researcher about women’s desire in midlife.
We dig into:
🔥  the difference between spontaneous and responsive desire
🔥  the connection between desire and stress
🔥  the challenge that burnt-out, overwhelmed women have when it comes to responsive desire and
🔥  our thoughts on how women can lay the groundwork for increased desire with self-care and boundary-setting.
It's a good one!Â
Free Burnout Checklist: www.wendymccallum.com/checklist
Watch the podcast, above, or listen below.
Let's talk about sex, baby!
Sarah and I interview Dr. Lori Brotto, psychologist, professor, and renowned sexual health researcher about women’s desire in midlife.
This is a discussion you won’t want to miss! Topics include the difference between spontaneous and responsive desire, the impact of midlife hormonal changes on desire, the connection between stress and lowered desire, how to identify your personal “gas pedals v brakes” when it comes to desire, the importance of scheduling intimacy and sex, and the impact of mindfulness on desire. This is a jam-packed episode that will give you a brand-new perspective on desire!
Grab Wendy and Sarah’s free perimenopause/menopause checklist, here: www.wendymccallum.com/perichecklist
Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert!Â
Ingredients:
2 mashed ripe bananas
1/3 c maple syrup
1/4 c coconut oil, melted
1 egg
2 tsp vanilla
3 c slow cook rolled oats
1/4 c sunflower seeds
1/4 c raisins
1/3 c dark chocolate chips
2 tbsp chia seeds
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Â
To make:Â
In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.
In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda, and salt and mix well,
Add wet to dry and combine.
On parchment-lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them. Lightly press the top of each with a spatula to gently condense (not flatten!).
Bake at 325F for 16...
Watch the podcast, above, or listen below.
What is your “one big thing”?
That one area of desired mental or behavioural change that you have been struggling with for years?
How would achieving the permanent change you desire in that area make everything else in your life that much easier?
In this episode, I discuss why we struggle with making lasting change and the three keys to approaching your “one big thing” differently in 2022 so that you finally achieve the outcome you desire.
Tired of making resolutions that only last a few weeks? Lasting change is possible – try different this year, not harder!
 Start changing the beliefs that are keeping you stuck in drinking now: www.wendymccallum.com/myths
My most-popular salad dressing, this might just single-handedly change the way you feel about salad!
Don’t skimp: it’s totally worth picking up fresh parsley and cilantro, dried herbs just don’t cut it in this one. For a thicker dip, stir in a little plain greek yoghurt. If you don't love cilantro, you can experiment with other green herbs in its place, like basil or chives!
Ingredients:
juice of one lime
3 tbsp tahini
1/4 c packed fresh parsley
1/4 c packed fresh cilantro
1 green onion, chopped
1 tbsp low-sodium soy or tamari sauce
2 tbsp apple cider vinegar
1/4 tsp pepper
1/8-1/4 tsp sea salt
2 tbsp olive oil
To make:
In a food processor, combine lime juice, tahini, parsley, cilantro, onion, soy sauce, apple cider vinegar, pepper, and 1/8 tsp salt and blend until smooth.
Continue to blend, slowly adding the olive oil until well-combined and more salt as needed to taste.
Makes 3/4 cup. Store leftovers in fridge.
Watch the podcast, above, or listen below.
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Dr. Jenn Salib-Huber and I discuss why most January resolutions fail and how women can make change in a way that supports both their mental and physical health without starting another diet.Â
We also discuss the destructive willpower-based diet cycle and how to get out of it for good. Dr. Jenn explains how we can empower ourselves when it comes to making lasting, resonant change around our relationship with food, including letting go of all or nothing thinking. I talk about my decision to ditch the scale four years ago and all the freedom that has come with that.
There is still time to join my free 5-Day Rewind Alcohol Challenge: www.wendymccallum.com/challenge (you'll get access to the replay's for any days you've missed by registering!)
More about Dr. Jenn Salib-Huber’s Challenge: www.intuitivenutrition.ca
Watch the podcast, above, or listen below.
Dr. Sarah Baillie, N.D. co-hosts with me as we interview Dr. Ghazvinian, a functional medicine practitioner and change strategist for menopause in the workplace.
We review recent survey results from midlife employees, discuss how hormonal issues can negatively impact corporate women in midlife, and the lack of support in most workplaces around perimenopause and menopause.
We also discuss how this lack of awareness and wellness policy is costing corporate North America.
Finally, we brainstorm some practical strategies women can use to raise this issue and start the missing conversation in their own workplace.
Let’s band together and be the change!
More about Dr. Ghazvinian: https://www.reivas.com/
Wondering if you’re in perimenopause or menopause? Grab our free checklist at www.wendymccallum.com/perichecklist
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