I just love this time of year – the transition from summer to Fall. The colors of leaves are changing, weather and temperature is changing, schedules and routines are changing, kids are heading back to school and our lives are ready for an overall change.

Every season brings an opportunity to change our diet and our lifestyle and it is such an important practice to cultivate to help bring and maintain balance in the body, mind and soul. If you still eat all of your summer fruits and vegetables, cooling foods and keep your unstructured summer lifestyle as we move into Fall, you will be more prone to getting sick and fatigued. Colds and flu are so common at this time of year but if you change what you are eating and how you are living and how you are taking care of your health, you can prevent getting sick.

As we head into Fall, we need more grounding, warming meals – soups (see recipe below), stirfry, root vegetables, warming teas, an increase of ginger, cinnamon and cloves to keep our immunity high. The kinds of fruits, vegetables, whole grains, proteins and essential fats we choose are very specific to this season. In fact, mother nature gives us the perfect foods we need to eat each season and when we understand what those are and embrace them we achieve seasonal balance and therefore wellness.

Come and learn about the importance of seasonal eating and how to change your diet and lifestyle. Receive new meal suggestions, recipes and nutritional wisdom that is essential for your health and well-being.


3-4:30pm Saturday September 22nd
Amy's residence - 2031 25 St SW

What do you desire to change in your life? What do you desire to change with your nutrition and your wellness lifestyle? Don’t miss out on this opportunity to make change in your life.

Embrace the Change!
Yours in health & vitality,



Amy Bondar

As a certified holistic nutritionist, eating psychologist and Demartini Method(R) Facilitator, I'm passionate about helping people awaken to the power of foods to heal and bringing back the joy of eating.