Changes are coming!

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Big news! My life has changed wildly since I started Affairs of Living ten years ago; what started as a blog dedicated to my allergy-friendly food adventures while healing from Chronic Lyme Disease eventually led me into pursuing a Master's degree in acupuncture and Chinese medicine. I now co-own the thriving clinic Constellation Acupuncture & Healing Arts here in Minneapolis, and am in the process of completing my health coaching certification.

All the while, I've kept this blog up, but I haven't added new content in years. Shockingly, it still gets great traffic, and this blog content fills a very specific niche of "I am allergic to most regular food and omg I have Lyme Disease what the f*** do I do now?!". But most importantly for me, it is a really honest depiction of my life during a really scary, challenging, and utterly transformative time. Everything about this blog, and the connections I made with amazing people through it, were so vital for me. 

After some creative visioning and soul searching, I've decided to relaunch Affairs of Living as the home for my soon-to-come health coaching practice. All the blog content will transfer to a new lovely site (because Squarespace has made some major upgrades since I set up shop there soooooo long ago, lol), and there will be all kinds of fun new features that align with my current life as a woowoo coach and Chinese medicine practitioner and my roots as a gluten-free foodie. I'm planning to center my health coaching practice on working with folks living with complex health conditions, providing support (and a little tough love) to connect them with their intuition, inner healer, and personal magic. The best part? I'll be offering coaching services telephonically, so I can work with people EVERYWHERE! I'm excited to get back to my long time internet home. Stay tuned! 

xoxo, Kim

*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!

I'm an acupuncturist now!

Wow, hello! It's been awhile, hasn't it?

The last 3 1/2 years I have been busy, and incredibly absent from the blog. On Saturday, December 19, 2015, I graduated summa cum laude with my Masters of Oriental Medicine from Northwestern Health Sciences University in Bloomington, Minnesota. I took my national board examinations, passed with flying colors, and am certified as a Diplomate of Oriental Medicine by the National Certification Commission for Acupuncture and Oriental Medicine. I filled out all the necessary paperwork, and now I am a Licensed Acupuncturist in the state of Minnesota. 

Hooray, I achieved my dream of becoming a licensed acupuncturist! So I decided to start my own business. 

I harnessed my entrepreneurial energies and I created Constellation Acupuncture & Healing Arts. I have a wonderful clinic space in the North Loop neighborhood of Minneapolis, Minnesota, and am thrilled to be working with patients. As a licensed acupuncturist and herbalist,  I work with patients to develop personalized treatment plans using acupuncture, herbal medicine, dietary therapy, East Asian bodywork, and energy medicine to address their unique needs and achieve their wellness goals. I want to empower people to invest in their health and wellbeing, help them feel in control of your body, mind, and spirit, and walk with them toward the lives they want to lead.

I am filled with gratitude for the opportunity to pursue this path. Although I learned much during the years of my own healing process and while in school, I know this is just the beginning of my journey as a practitioner. There is a lifetime of learning ahead, I am so excited to see where this path takes me!

This blog was an important part of my healing process, it helped me find my voice, my path, and my foundation. I found community and comfort. And now, I'm ready to move on to the next thing. All the content here will remain for now and I will continue to keep the blog up, but I will be focusing all my energy on sharing new information, recipes, tips, and tricks under my new business identity Constellation Acupuncture and Healing Arts.

Want to stay up to date with Constellation Acupuncture & Healing Arts?

I have a burgeoning blog over on the Constellation websitehave a Facebook page, keep a fresh Instagram (@constellationacu), and have a newsletter.

Be well!

Kim Christensen, M.Om., Dipl.OM., L.Ac.

(check out all those credentials, huh?)

*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!

Recipe: Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

Seedy Granola

So many packaged or bulk granolas have glutenous ingredients, are packed full of nuts (I'm allergic to almost all of them), are waaaay too sweet for my tastes, or have more dried fruit than I like. And thus, I prefer making my own granola. Not only is it cheaper, but I can make it fit my tastes and dietary restrictions perfectly! Here's a recipe I'm making a lot lately. It boasts a variety of seeds (pumpkin, sunflower, sesame, and flax) as well as coconut, honey, spices, vanilla, and raisins. As for the fat, I love using coconut oil in granola; it lends a wonderfully sweet flavor and fragrance. With a splash of coconut milk or a dollop of Greek yogurt, it makes a great energy-packed breakfast or snack. 

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

yield: 7-8 cups

This granola is very lightly sweetened with honey. I love the subtle sweetness in combination with the roasty toasty oats and seeds. If you prefer a sweeter granola, feel free to up the quantity of sweetener to 1/2 or 2/3 cup, to fit your tastes. It will still work a-okay, but based on my experiences, it will need to bake just a little longer due to the extra moisture. 

Ingredients

  • 4 cups gluten-free rolled oats
  • 1 cup coconut chips
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup + 2 tablespoons melted coconut oil
  • optional: 1 teaspoon gluten-free vanilla extract
  • 1 cup raisins

Directions

Pre-heat oven to 325º F and line two large baking sheets with parchment paper. 

In a large bowl, mix together oats, coconut chips, seeds, salt, and spices. Set aside. 

In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid. Stir in vanilla extract, if using. Pour liquid mixture over dry ingredients and stir until evenly coated.

Divide granola between baking sheets and spread evently in a thin layer over surface. Place in pre-heated oven and bake for 15 minutes. Remove pans from oven, stir granola, and place pans back in oven on opposite shelves. Bake another 15 minutes, until golden brown.

Remove pans from oven and let cool completely. Granola will crisp as it cools.

Once cool, store in sealed jars or containers. Will keep for 2 weeks.  

Substitution options:

  • Substitute raisins with any other dried fruit.
  • Substitute honey with other liquid sweetener (maple syrup, agave nectar, brown rice syrup). Keep in mind each one has a different intensity of sweetness, so it may be less - or more - sweet depending on your substitution. 
  • Substitute coconut oil with another oil, such as sunflower oil
  • Substitute sunflower and pumpkin seeds with any type of nut
  • Substitute sesame seeds with hemp seeds
  • Play with other spices, such as nutmeg or ground ginger 

*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!

Recipe: Gluten-Free Pumpkin Muffins (GF, dairy-free, cane sugar-free, low sugar)

So it's not *really* spring here yet. Technically it is, but the ongoing weather proves otherwise. It was snowing out this morning! For obvious reasons, "spring" food isn't really happening yet. I yearn for pea shoots, fresh lettuces, tiny radishes, and sweet crunchy kohlrabi. But given the chilly temperatures, I'm still eating root veggies, cooked greens, etc etc etc. Geez.

Since it feels like we are moving backward through the seasons instead of forward, diving headlong back into fall, I decided to make some pumpkin muffins. They are a little autumnal for this time of year, but based on the chilly temperatures, they fit right in. Aaaaand they are gluten-free, dairy-free, and cane sugar-free. I like this recipe because it makes a muffin that isn't very sweet. You can really taste the pumpkin! I mean really, if you are looking for sugarbomb baked goods, you are reading the wrong blog. They are moist and just a little sweet, with a good balance of pumpkin flavor and spice. Nice.

Pumpkin Muffins (gluten-free, dairy-free, cane sugar-free, low sugar)

yield: 10-12 regular-size muffins

I like this recipe because it is free of xanthan gum or other binders, and is low in sugar. This yields 10 to 12 muffins, depending on how exact you are with filling the muffin tins and how large your muffin tins are. I have not tried this using a "flax" egg or another egg-substitute. If you do, please let me know how it works for you!

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup melted coconut oil or sunflower oil (if you are a dairy-eater, this recipe is great with melted butter too)
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 tablespoons agave nectar
  • 120 grams (1 cup) sorghum flour
  • 60 grams (1/2 cup) oat flour
  • 30 grams (1/4 cup) tapioca starch aka tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice

Directions

Preheat oven to 350 degrees F. Grease a muffin tin very well or line with cute muffin papers (I like dinosaur muffin papers).

In a medium bowl, whisk together the flours, starch, baking soda, baking powder, salt, and pumpkin pie spice until mixture is light and well-mixed. Set aside.

In a large bowl with stand mixer or hand mixer, combine pumpkin, eggs, oil, water, vanilla, and Agave nectar. Mix until ingredients are smooth and well-combined. Then add dry ingredients gradually, scraping sides as you go, until mixture is just combined.

Spoon batter into the prepared muffin pan, filling about 3/4 of the way ( I like using a cookie scoop for this - easy peasy!) and place in the pre-heated oven. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan, then remove from pan and allow to finish cooling on rack.

Store in a well-sealed container or wrapped tightly in foil or in a storage bag. These muffins freeze well and can be thawed at room temperature or on a defrost setting in the microwave.

*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!

Recipe: Gluten-Free Maple Syrup Pumpkin Pie with Flaky Gluten-Free Pie Crust (GF, cane sugar free)

Recipe: Gluten-Free Maple Syrup Pumpkin Pie with Flaky Gluten-Free Pie Crust (GF, cane sugar free)
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Gluten-free pie crust.

These words struck fear in my heart for years. I tried, and tried, and tried. And each time, I was like "F***!" when I had another crust that just wouldn't roll correctly, was dry and sandy, was tough and chewy, or was just plain weird.

Then back in May, something happened. I made a crust I was happy with. Then I made another. And another. It was reliable. Easy. Delicious. FLAKY. And now I will share it with you, filled with a delicious maple syrup-sweetened pumpkin pie filling. I've made this pie time after time this fall, and it is always a winner with everyone who tries it. I like it best as leftovers, pulled from the fridge and eaten for breakfast.  Continue for the recipe!

the tools to make the pie

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