Coaching Kitchen #111 Changing Course

We all find ourselves faced with changes, from time to time. It is an inevitable part of life, bringing potential challenges as well as blessings. That is where I’ve found myself the last couple of weeks, swaying back and forth between letting go and embracing the new.

If I can just stay grounded, taking it in piece by piece, I find that my mind stays more settled and the changes seem more scalable. Keeping my world in perspective is one of the important keys in processing, planning, and productively moving forward.

As I migrate between old and new, it is easy to focus on what might be negative aspects of the situation. Yet, the coach in me wants to focus on the new possibilities, and my readiness to embrace them.

I believe if we look for the gifts in life, we find them. If we want to make the most of possibilities, we do. If we expect ease, things unfold with less drama.

So it is with all of that in mind, that I am releasing my sadness of leaving the old and my fears of the new. I hold the keys to a great new chapter in my life, and to owning the experience.

There will always be forks in the road, of one sort or another. And, it has suited me to have veered in the direction of the greater adventures and the greater possibility for growth. Why stop now?

As I am preparing for my new adventure in Ohio, many of my family and extended family are gathering in Iowa for a family reunion. It will be a big celebration of generations, life, memories, and new adventures. I hate to miss it, but I will be there in spirit.

I am sharing a favorite recipe from the Kenkel family this week, in honor of the many times we•ve gathered, celebrated, and enjoyed good times and great meals.

Calico Beans • a dressed up version of baked beans, great for family get-togethers and pot lucks

1 lb of lean ground beef or bison (omit for a vegetarian version)
1 small or medium onion, chopped
1 can pork and beans, drained (I use Bush’s original style and I don’t drain them)
1 can butter beans, drained
1 can kidney or pinto beans, drained
• cup or less, brown sugar
• cup white sugar
• cup ketchup
3 or 4 tablespoons vinegar
2 tablespoons of dry or prepared mustard (I use stone-ground, or something with a little spice)

Brown the meat with the onion and drain. Add all other ingredients and simmer in fry pan or put in oven at 350 degrees for 30 minutes.

Coaching Inquiries: What transitions are you facing life? What are you grieving? What are you anticipating? What would help you to move forward with greater ease? What what help you release your sadness and fear? Who could be your partner on this journey?

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May you be filled with goodness, peace, and joy.

Kate Kriynovich (
LifeTrek Coaching International
Columbus, OH

Telephone: 614-488-4659
Fax: 240-465-5848

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