How was 2019 for you?

Do you look back and reflect on what was happening in your life in 2019? I like to reflect, to see where I am. I set intentions and goals for every new year. Did I accomplish all of them? Heck no!!! But it helps me to keep me accountable to myself. For every goal I accomplished, I celebrate, give credit to myself. We need positive feedback since we are wired for negativity. Criticizing ourselves for goals not achieved (maybe we set unrealistic ones) for things that didn’t work out the way we were hoping for, etc. For every unaccomplished goal, I analyze the situation and learn from it. Why didn’t I achieve it? What was stopping me? What could I learn from it?

It gives me awareness about my actions. It helps me to create clarity for the future and not to repeat the same mistakes.

This way, I feel empowered because I know ME, and only ME can change my circumstances. I know with a proper mindset and aligned actions, I can create different outcomes. I am not a victim of my circumstances.

If you don’t set goals, aka New Year’s resolutions, I challenge you to do so. Find some quiet time, take out your journal, and start with reflections of this year and write out what you would like to accomplish in 2020. 

Here are a few ideas to consider:

  1. Health
  2. Relationships
  3. Fitness
  4. Finances
  5. Contributions/Community services/volunteer work

What are the areas that you are happy with?

Where do you need to make changes?

What do you need to let go of, that doesn’t serve you?

What is your vision for 2020?

Having goals for ourselves serves as a GPS. It gives us directions so that we won’t wonder on our path.

Would you like to share your resolutions with me? Just comment below.

Do you need help with making better choices to create changes? I opened a few spots in my calendar as my New Year’s gift to you. Just click here, and let’s connect:

I wish you good health, happiness, and joy in the New Year!!!



Makes 2 Servings


2 tbsp Ground Flax Seed
1/3 cup Water
1/2 cup Chickpea Flour
1/2 cup Chocolate Protein Powder
1 tbsp Cocoa Powder
1 tbsp Baking Powder
1 cup Unsweetened Almond Milk (or water)
1/4 cup Organic Dark Chocolate Chips
1 1/2 tbsp Coconut Oil


Combine the ground flax and water in a small bowl. Whisk and set aside to thicken for about 5 minutes.

In a medium-sized bowl, combine the chickpea flour, protein powder, cocoa powder, and baking powder. Add the almond milk and flax mixture to dry ingredients. Mix well until a smooth batter forms. Fold in the chocolate chips.

Heat coconut oil in a nonstick skillet over medium heat. Spoon the batter into the pan in 1/4 cup portions. Cook pancakes for about 3 to 4 minutes per side. Plate the pancakes and enjoy!


Protein Powder: This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, results may vary.
Save Time: Make the pancake batter in a blender.
Toppings: Maple syrup, honey, fresh fruit, granola, seeds or nuts.
Leftovers: Store in a sealed container in the fridge for up to 3 days. Reheat in the oven, toaster oven or in a skillet.
No Chickpea Flour: Try oat flour instead. Results may vary.

To your radiant health, with love

Dr. Ilona


Pin It on Pinterest

Share This