Avoid the Terrible Toos And Stay Injury Free This Spring

A Personal Note From Peggy

Well April is here! Finally! I have been waiting patiently for spring to show up. I’ve seen a few hints that it’s here like the great weather we had this past weekend, but it was still snowing this morning. Someone needs to let mother nature know that it’s April instead of February!!

I hope you had an amazing Easter weekend with family and friends. John and I enjoyed the annual Epic Easter Egg Hunt at my parents’ house with 6 of our nieces and nephews. So Fun!!

Today’s feature article will help you stay injury free as the weather is finally getting warmer and many of us are transitioning into spring sports or activities like gardening or just heading outside to play!

PS: A great big “Welcome!” to all the new readers who joined our community since last week! You’re going to love the resources you’ll find here to help you get to happier and healthier … Enjoy!

Live Well,

A Raving Fan

Click here or on the image!

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Feature Article

Avoid the Terrible Toos And Stay Injury Free This Spring

by Dr. Peggy Malone

If you have small children you may have a different idea of what the Terrible Toos means.

To me it means Too Much, Too Fast, Too Soon.

These ‘Terribles’ are the number one reason that I see athletes in my practice with injuries.

They are especially relevant for beginner athletes and those who are coming back to their sport after an injury.

Avoiding the Terrible Toos is also important for anyone who has been sitting on the couch all winter who then jumps up and runs out to work in the garden.

Here are some tips to help you avoid these Terrible Toos:

Click here to continue reading.

Fun in the kitchen with Dr Peggy
Paleo Chocolate Cupcakes

These are a little denser than your average cupcake but they taste delicious and have no refined sugar, no dairy, no gluten and no grain!


1/2 cup coconut flour
1/2 cup cacao powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
8 large pastured eggs
1/2 cup coconut oil
2/3 cup raw honey
1 teaspoon vanilla extract


1 cup high cocoa % chocolate chips (70% or greater)
1/2 cup coconut oil
1/3 cup raw honey
1 tablespoon vanilla extract



1. Preheat oven to 350 degrees F
2. Line muffin pans with paper liners
3. Mix dry ingredients together in a large bowl
4. Melt coconut oil and honey in a sauce pan on the stove
5. Mix eggs and vanilla in a bowl and beat well
6. Slowly add the honey and coconut oil mixture to the egg mixture
7. Once the wet ingredients are mixed, slowly add them to the dry ingredients while beating with a mixer
8. Pour batter into lined muffin tins
9. Bake for 16-19 minutes or until a toothpick comes out dry


1. In a saucepan over very low heat, melt chocolate, coconut oil and honey together
2. Stir in vanilla extract
3. Transfer to mixing bowl and place frosting in refrigerator for 10-15 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy

Use a spatula to frost the cupcakes!

Makes 12-15 cupcakes.


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