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Creative Coping

The last few weeks of social distancing has actually not been that terrible for me. I decided early on that I need to figure out what I would try to do each day to keep me from feeling too anxious, bored, worried, (fill in the blank). My first goal was to keep my health in check so I have been walking three miles around my neighborhood as I listen to Podcasts that I find funny (got to get some humor in), eating a heart healthy diet (for blood pressure) and, lastly, making time for creativity (for soul health). Nothing intense, just simple and intuitive. These three daily goals have been my recipe for "creative coping" and they are keeping my energy and mood stable. They say it takes 21 days to create a new habit so I am well on my way. Thanks Covid-19 mandate! 😀

Here's a few creative things I have been doing during my Covid-19 social distancing and self isolation time. I hope you find time to get's good medicine. I would love to hear what you've been doing!


“When you make art, you slowly brush the cobwebs from your inner life and sunlight starts to stream in.”

— Danny Gregory

I recently was certified as a SoulCollage® Facilitator and I have loved being able to make cards during this time. I am able to find peace and mindfulness as I create and time passes so quickly as I find my myself in a creative flow. I would love to share with you how to make a SoulCollage® card. If you are interested in learning, send me an email and we can do a FREE call on how to get started.


"Fill your paper with the breathings of your heart.” – William Wordsworth

Because of our need to isolate, my heart has felt moved to reach out to people. I have sent emails and texts just to say hi or check in on how they are doing. You might consider writing a letter or sending a card to someone special and let them know you are thinking of them. I’m sure it will fill their heart as well as yours.

I have also done some journaling about what is happening in our lives and how that feels. I hope you find time to journal about your experience and how you’re feeling. It is good medicine and can be a way for your soul to speak. My favorite creation has been making an accordion journal for collage and writing haikus.


“Dancing is creating a sculpture that is visible only for a moment.”

― Erol Ozan

Music and movement are instant mood shifters so I try to do intuitive dance frequently. It’s fun exercise and your soul loves it! This is an old song, “I Got The Music In Me” by Kiki Dee (my age is showing), that will instantly get you moving. Listen and dance and sing to create your spontaneous sculpture! Have fun!

And if you prefer a slower and quieter movement, try Qigong! (link below)

“Qigong is a way of being.

Being soft, yet strong.

Qigong is a way of breathing.

Breathing deeply, yet calmly.

Qigong is a way of standing.

Alert, yet relaxed.”

~Nigel Mills

Here is a link to my blog on a simple Qigong movement to get you started.


“No one is born a great cook, one learns by doing.” Julia Child

During this mandatory isolation period I have had the time to doing more cooking (and eating 😀), so I wanted to share a recent favorite that is yummy and healthy. I eat this over spaghetti squash and sometimes add separately cooked protein to the sauce such as Italian sausage or chicken, or you can add them separately on top of the cooked sauce.

Kale & Chickpeas in Pomodoro


  • 1/2 cup extra-virgin olive oil

  • 5 garlic cloves, thinly sliced

  • One 28-ounce can whole peeled Italian tomatoes, crushed by hand

  • 1 1/2 teaspoons fennel seeds

  • 1 teaspoon crushed red pepper

  • Kosher salt

  • One 8-ounce bunch of Tuscan kale, stemmed and chopped (frozen kale is fine)

  • Two 15-ounce cans chickpeas, rinsed and drained

  • Torn basil and marjoram leaves, for garnish

  • Finely grated Pecorino Romano, for serving

How to Make It

Step 1

In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.

Step 2

Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

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