Welcome to Mid-Month with Mazie!

Hello, beautiful! Each edition brings something fresh and exciting – whether it’s a delicious recipe, a fun freebie, an exclusive discount, or a bit of new insight. The possibilities are endless, and it’s all right here! Stay tuned for what’s coming!

My name is Mazie Hollenbaugh, and I’m not your average nutritionist.

My journey into healthy living wasn’t born from kale smoothies and yoga retreats. Nope, I grew up on Kraft Mac n’ Cheese, Coke, and Ginger Ale for special occasions. Not exactly the recipe for a future nutritionist, right? But if I can change my mindset to eat healthy, move healthy, and think healthy, so can you!

So how did this happen? The better question might be, “Why?”

To backtrack for a quick minute, I had been treated for Hodgkin’s Disease at 21. The journey was grueling: a staging laparotomy, lymphangiogram, two rounds of high-dose radiation, countless MRIs and CAT scans (both with and without contrast). This was all during the height of my college career—MY SENIOR YEAR! It was an experience I wouldn’t wish on anyone, and I swore to myself I WAS NOT GOING BACK. That moment solidified my determination to take control of my health, even if I didn’t fully know how at the time.

Fast forward to my 30s, and I was constantly exhausted. Brain fog was my new normal, and the common excuse was, “Oh, you have young kids.” Sure, my 2- and 5-year-olds were busy, but I loved those smiley faces and couldn’t quite believe they were “sucking the life” out of me. Desperate for answers, I signed up for a holistic nutrition class—not because of some grand revelation, but simply because it fit my schedule and budget. And there needed to be a better way???

That class was life-changing. Cue the angel chorus! I started making small changes: swapping sugary snacks for fresh strawberries (the kids didn’t go nuts like they did with red #40!), drinking green tea instead of coffee (goodbye, stomachaches!), and sneaking leafy greens into dishes, soups, and smoothies (brain fog, begone!). These tiny tweaks snowballed into big results: more energy, better sleep, and a brighter mood.

Now, I want to share what I’ve learned with you. Be honest:

• Do you feel like getting up one minute earlier will push you over the edge?
• Is cooking or meal prep something you can’t squeeze into your day?
• Are you stuck wondering, “What am I doing wrong?”

What if I told you we could change all that?

Here’s how it works:

1. In 3 days, say goodbye to bloat and hello to energy.
2. In 5 days, brain fog will clear, and you’ll sleep better.
3. In 7 days, life will feel lighter, and you’ll believe that change is possible.

All I need is your willingness to think outside the box and tweak your routine by just one hour a day. In six weeks, we can create new habits that stick—and I promise your kids, partners, and co-workers won’t want to disown you!

Let’s chat. Schedule a call, and let’s discuss how we can work together to make this happen. You’ve got this, and I’m here to help you every step of the way!

It's 2025! If not now, then when?

P.S. Don’t forget to follow me for more tips and inspiration: Facebook | Instagram | LinkedIn​

Wishing you and yours health & happiness,

Mazie

Do you love Italy as much as I do?

Here's my take on a favorite pasta dish yummy enough for even the pickiest eater and GF for when Alyssa comes over!

Best Damn Spaghetti Squash Puttanesca

INGREDIENTS

1 large spaghetti squash 5 tablespoons plus 2 teaspoons extra virgin olive oil - evoo such as Colavita - my fav!

2 pints grape tomatoes 6 anchovy fillets, minced finely - do not omit! They’re healthy, salty and awesome!

½ teaspoon crushed red pepper

4 garlic cloves, grated

1 cup Kalamata olives, pitted and chopped

⅓ cup capers

¼ cup chopped flat-leaf parsley

Garnish: grated Parmesan cheese (optional, unless you’re my children - then it’s never optional!)

PREPARATION

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact.

3. Drizzle cut side with 2 tablespoons evoo, and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F Oven for 30 to 40 minutes, or until a knife can be inserted with no resistance.

4. Meanwhile, toss tomatoes with 2 tablespoons evoo, salt, and pepper. In the last 15 minutes of cooking, place tomatoes in the oven along with the squash for 15 minutes, or until blistered.

5. Remove squash and tomatoes from the oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl.

6. Heat 2 teaspoons of evoo in a large saute pan. Add anchovies and cook for 3 to 5 minutes, until anchovies melt into hot oil. Add garlic,olives, capers, and spaghetti squash. Gently toss together.

7. Fold in roasted tomatoes, parsley, and 1 tablespoon of evoo.

Sprinkle Parmesan cheese on top (if using). Serve immediately.

Caio!

​​

​Unsubscribe · Preferences​