March: The In-Between That Changes Everything

March is the in-between season. The last stretch of winter’s cold, dark days and the first glimpse of lighter, brighter mornings ahead. It’s a natural time for reflection and preparation for what’s to come. It’s also just about the time when New Year’s resolutions have quietly slipped away. Dry January turns into slightly wet February, and the urgency we felt on January 1st has softened. Meanwhile, the thought of warmer weather — and yes, bathing suits — starts creeping into our minds. We find ourselves teetering, wondering what fad diet to try or what product to buy to “fix it.” We’re just about motivated enough to get back on the horse, but not quite grounded enough to do it in a way that lasts.

A few months ago, I wrote about how I used to panic every year between New Year’s Day and my birthday (just 20 days later), determined to lose ten pounds in a frenzy of restriction. It was a roller coaster I rode for years. What finally helped me step off wasn’t an overhaul. It was a 1% veer — a few small lifestyle shifts layered consistently over time. Yes, a GLP-1 was part of that journey (more on that another time), but the real change came from committing to the pillars of health I already knew — this time with consistency. Health cannot be seasonal. It has to be observed, supported, and cared for all year long.

After years of trial and error, along with extensive research and certifications, I finally “got it.” I stopped cycling through restrictive 90-day phases that left me tired, hungry, and honestly, not much fun to be around. When I relaxed into the understanding that my health mattered more than my weight, everything shifted. I didn’t need a dramatic overhaul. I needed better daily decisions. Once I stopped operating from fear and urgency and started operating from consistency and nourishment, the weight followed. My energy returned. And the pressure lifted.

At Aneu, education and healthy eating are the backbone of our mission to create a world with better choices. We believe strength training is a long-term investment in your future self. Muscle supports your metabolism, protects your bones, and allows you to age with resilience and independence. We believe protein is a daily decision — every meal is an opportunity to fuel your body with what it truly needs. Sleep is not optional; it is when repair happens. And connection — to our families, our friends, and our community — is a powerful health multiplier. Motivation will always fluctuate, but habits built around these pillars create stability.

The truth is, it doesn’t take a complete reinvention. A one-degree shift in each of these areas, practiced consistently, compounds over time. A 1% veer away from restriction and toward strength. Away from panic and toward preparation. Away from short-term fixes and toward long-term investment. This in-between season is not about punishment. It’s about preparation. It’s about choosing habits over hype and consistency over intensity.

Here’s to our collective health,

P.S. This is one of the meals I cook often for family dinners, and it’s a hit even with the pickiest eaters. It makes enough that I happily eat it for days afterward. Packed with protein, fiber, and flavor, it’s deeply comforting while the weather is still cold. And yes, I’ll usually finish it with a YEU conscious confection — the Almond Joy bites are my favorite. Even with a little something sweet at the end, the balance remains. Sustainable, satisfying, and exactly how health should feel.

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Tuscan Lasagna Soup

Tuscan lasagna soup recipe here… this is approximate as it’s not in front of me, but I’ll write it as I would cook it and maybe you guys can help turn it into something someone could understand…

Ingredients

• 1 Vidalia onion, diced
• ½ cup avocado oil (plus more as needed)
• 3 tablespoons tomato paste
• 2 tablespoons organic Italian seasoning (no MSG)
• Pink Himalayan sea salt and freshly ground pepper
• 2 pounds Tuscan chicken sausage, casing removed
• 2 cups fresh green beans, cut
• 1 large zucchini, quartered and sliced
• 1 large can diced tomatoes (no additives)
• 1 can whole tomatoes (same clean brand)
• 2 cups Napa cabbage, thinly sliced
• 1 head Swiss chard, de-veined and chopped
• ½ box organic baby spinach
• 2 boxes beef bone broth
• 5–6 Parmigiano Reggiano cheese rinds
• ½ box high-protein pasta shells (or lasagna sheets broken up, or your favorite regular or GF pasta)
• 1 bunch fresh basil, chiffonade
• 1 cup cooked white beans (canned or boxed works beautifully)
• Freshly grated Parmesan, for serving

Instructions

1. In a large soup pot, heat avocado oil over medium Add the diced onion and sauté until soft and translucent, about 10 minutes.
2. Stir in tomato paste, Italian seasoning, salt, and Cook for 1 minute until fragrant.
3. Add chicken sausage, breaking it into bite-sized pieces. Cook until fully browned.
4. Add green beans and zucchini, stirring between If needed, add a bit more oil to keep everything moving and lightly coated. Cook until slightly softened.
5. Stir in diced tomatoes and whole tomatoes (breaking them up with your spoon). Let simmer for about 10 minutes to begin melding flavors.
6. Add Napa cabbage, Swiss chard, spinach, bone broth, and Parmesan rinds. Bring to a boil.
7. Stir in pasta and cook on medium until pasta is tender.
8. Add white beans and fresh basil. Reduce heat and let simmer on low for about 30 minutes, or until ready to serve.
9. Remove and discard Parmesan rinds. Ladle into bowls and top with freshly grated Parmesan.

Comforting. Balanced. Deeply nourishing.

And maybe that’s what March is really about — not fixing ourselves, but feeding ourselves well enough to step into the lighter season ahead feeling strong.

Here’s to small shifts and long lives.