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Welcome to the Fork in the Road Wellness Blog!

I hope you'll subscribe to my Recipes and Thoughts page so you can read more exciting posts I have planned for you. Whether you're looking for healthful recipes, resources on foods, women's health, ideas on improving your wellness, or success stories, this source is the one for you!  Visit the Archive page for an index of recipes and commentary.


Some time off...

hello folks! I've had some time off from the Health Coaching world. Since my last post in October 2011, I have attended two nutrition conferences on the foods of healthy traditional and Indigenous people, had a baby, got a promotion at my "regular" job, and have been reading up on all things about natural and holistic wellness and nutrition. I'm definitely passionate about that topic! I also am one of the organizers of the Boulder Weston A. Price Foundation chapter, and keeping up with our bi-monthly meetings and organizing vendors of pasture-raised animal products is almost another job in itself! (which I also love!)

So although you don't hear from me often, I am involved in the nutrition world. Someday I will get back to health coaching, and perhaps resume blogging here again... Maybe when the kids are older. :)

Be well!



Recipe: Harvest Soup 

In autumn, try out some delicious soup, perfect for the warm days and cool evenings of fall. I love this recipe because it is highly adaptable for any vegetable you have that may be getting past its prime. In this recipe, I'm using potatoes, carrots and squash (starred ingredients *); substitute your favorite veggies in their place if you'd like! Adapted from one of my favorite cookbooks, Feeding the Whole Family by Cynthia Lair.

Yield: 6 to 8 cups
Prep time: 25 minutes

2 Tbsp butter, coconut oil or olive oil
1 onion, chopped
1 rib celery, chopped
1 tsp ground cumin
1 tsp dried dill
5 new potatoes, cut into 1/4" to 1/2" cubes *
2 carrots, sliced or chopped *
2 yellow squash or zucchini, chopped *
3 cups chicken stock
2 cups water
1 bay leaf
1 tsp sea salt
1/4 cup sour cream, at end (optional)


Heat oil in a 4-quart pot. Add onion, celery, hard veggies like potatoes and carrots (if using), cumin, and dill until veggies are soft. Add squash and/or additional veggies and cook till soft. Add stock, water, bay leaf, and salt. Bring to a boil. Simmer 15 minutes or until all veggies are soft (check those potatoes!).

Remove bay leaf. At this point, serve the soup in bowls, or puree in a blender or with a handheld blender if you prefer a creamy soup. Add a dollop of sour cream to the bowl just before serving.

Note: for those experimental types, try adding different veggies, greens like kale, chard or cabbage, asparagus,  peppers, more onions, and other herbs and flavor combinations you enjoy. Throw 1/2 cup chopped, cooked chicken in there as well to add protein.