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@RealTalk8386

F A R M life -
Food - Awareness - Routine Mindset -
Ron & Connie - Living simply - We grow - We learn
- Gratitude - Kindness - Wellness - We both post & reply
Ontario, Canada healthyish.ca Joined August 2023
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Healthy-ish Verified account @RealTalk8386
The “ish” in Healthy-ish might actually be the most important part.

Because healthy isn’t perfect.

The “ish” is the learning.
It’s questioning.
It’s paying attention.
It’s making better choices when we can.

It’s growing some of our food while still buying plenty of it.

It’s cooking from scratch most often, but not feeling guilty when we don’t.

It’s moving our bodies because they deserve to move, and resting them because they deserve that too.

It’s caring about what we eat without making food a source of guilt or shame.

It’s changing one thing at a time instead of trying to overhaul our entire lives overnight.

It’s understanding that what works for one person might not work for another.

It’s getting something wrong, learning something new and changing our minds.

It’s mindset.
Gratitude.
Curiosity.
Balance.
Accountability.
And slow, sustainable change.

It’s knowing there will always be another thing to learn, another skill to build, another habit we could improve.
And being completely okay with that.

We don’t want Healthy-ish to make anyone feel like they aren’t doing enough.

We want it to remind people how much they can do.

Grow one tomato.
Cook one more meal at home.
Learn where your food comes from.
Read one label.
Plant something for the pollinators.
Spend more time outside.
Ask more questions.
Change one habit.

Then maybe change another.

There is no finish line where you finally become “healthy.”

We’re just trying to live a little better, understand a little more, and take better care of ourselves and the little piece of the world around us.

That’s the “ish.”

And honestly, we just think there’s a whole lot of freedom in it. 💛
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Healthy-ish Verified account @RealTalk8386
This was by far my best 100% whole wheat sourdough loaf yet!

Whole wheat dough behaves differently, and I've always noticed a lot of resistance during my stretch and folds. But I just kept following the recipe instead of my instincts.

This time around I decided to stop after just two sets, let it bulk ferment undisturbed and trusted my judgment on when to shape and final proof time.

I was rewarded with an incredibly soft, airy loaf that practically melts in your mouth!

Next time, I might try just one fold, or none at all!
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