Home, Health and Happiness- September
By Jaime Williams
Embracing Transition
September always seems to arrive with a whisper of change. The long golden days of summer begin to give way to crisp mornings, shorter evenings, and the earthy scents of fall. Kids are heading back to school, routines shift, and we find ourselves naturally moving into a new rhythm.
Just as the seasons transition, so do we. Sometimes these changes feel welcome, like wrapping ourselves in a cozy sweater on a cool evening. Other times, they may feel a little more unsettling, like we’ve been asked to step into the unknown before we’re ready.
One of the most powerful ways to navigate life’s transitions is by creating simple rituals of comfort, habits that remind us of our identity, ground us in the present, and spark joy. For me, it’s a warm cup of afternoon tea, getting lost in a good book, admiring fresh flowers, or sitting outside to hear the birdsong. These small moments are anchors; they remind me to breathe deeply, to notice beauty, and to welcome change with gentleness.
As you step into this new season, I encourage you to reflect on what brings you comfort during times of transition. Is it journaling, cooking a nourishing meal, walking among the falling leaves, or connecting with loved ones? By leaning into these supportive practices, we can ease the shift from one season to the next with grace, intention, and a little more peace.
Here’s to embracing the transitions of September, both around us and within us.
Minestrone Soup
Ingredients:
1 tablespoon extra virgin olive oil
1/2 cup diced onion (about 1/2 onion)
1/2 cup sliced leek, white and light green parts only (see How to Clean Leeks), about 1/2 leek
1/2 cup diced celery (about one celery rib)
1/4 cup diced red bell pepper (about 1/4 bell pepper)
3 cloves garlic, minced (about 1 tablespoon)
6 cups chicken stock (use good-quality vegetable stock for vegetarian option)
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon kosher salt (add more salt if using unsalted stock)
2 cups large diced zucchini (or other summer squash such as crookneck or pattypan)
1 cup fresh green beans, trimmed and cut into 1-inch lengths
2 Roma tomatoes, diced
1/2 cup cooked small white beans
1/2 cup dry ditalini, or any small pasta (omit for gluten-free option)
Fresh basil, for garnish
Grated Parmesan cheese, for garnish, optional
Method:
Sauté the onions, leeks, celery, bell pepper, and garlic:
Heat 1 tablespoon of olive oil in a large, thick-bottomed pot on medium-high.
Add the diced onion, leeks, celery, and bell pepper.
Sauté for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Add the minced garlic and cook for a minute more, until fragrant.
Add the chicken stock, bay leaf, thyme, and salt to the pot.
Increase the heat to bring to a simmer, then add the zucchini, green beans, tomatoes, white beans, and pasta.
Heat to a simmer again and lower the heat to maintain a steady simmer.
Cook for 10 minutes until the vegetables and the pasta are cooked through. Remove the bay leaf.
Garnish with basil and Parmesan:
Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
Coming This September: Wholehearted Wellness
I am so excited to be co-teaching a new 6-week virtual class with mindfulness teacher Ellen Falconer called:
Wholehearted Wellness: Mindful Eating and Sustainable Self-Care
Thursdays, Sept. 11 – Oct. 16
5:00 – 6:00 PM PT on Zoom
Together, we’ll guide you through gentle but powerful tools to reconnect with your body, reset your habits, and realign with what truly nourishes you.
Each week, we’ll explore:
Mindful movement and nourishment
Practical ways to reduce stress and increase energy
Breath, presence, and personal rhythm
And most importantly, how to return to yourself with compassion
Ready to transition into fall with more balance and intention?
Please email or text me for more info! Looking forward to seeing you there.
With warmth,
Jaime Williams
Health Coach | Hairstylist | Nature-Loving Mama
Helping you feel good inside & out