Hello friends! I’ve been able to spend some more time in the kitchen because of some changes in my work schedule. My full time maternity leave contract ended a few weeks ago. Initially, I didn’t know what to do with myself during all of this extra free time (I am lost without a routine)! However after escaping for a short vacation (we flew to California and drove the coast from LA to San Fran!)
I have a new found appreciation for this extra time. I’m finally able to put more work into my private practice and grow my business! For the past year and a half, my private practice had been something I did very part time, on the side…when I had time! Now, I have acquired an office in a Physiotherapy clinic to see my private practice clients out of. I’m spending time to enhance everything related to my private practice…including this website, my client education materials, meal plans, online booking, advertising means, etc! I’ve also had some more time to spend on freelance writing – my articles are being featured in the Toronto Star every Monday! I must keep my creative brain fresh and pumping out these ideas for my articles – it’s not always easy. This recipe is actually going to be featured in one of my Toronto Star articles…heres a sneak preview!
