Lifestyle, Mindful eating, Mindfulness, Thoughts, Whole30

My changes for 2016 // Halfway update

August 17, 2016


I returned to online life a month ago and posted about metaphorical seasons. Because lately, I’m feeling this lesson hard. Changes. Ebbs. Flows. Ups. Downs. For the first time in a long time, I feel like I’m coming back home to myself. Last year, I finally decided to take responsibility for issues I had been facing my entire life. I wrote about them over here. I committed to not run from myself anymore. Instead, I vowed to take time to stay with myself even when it was uncomfortable. Especially when it was uncomfortable.

I started an intense yoga practice. I began meditating and was diligent about colliding with the present moment. This sounds sparkly and fun and mystical, but let me tell you something: it was arduous most days. Granted, I am a sensitive person too fragile for her own good, so I felt the full scope of the good, the bad, the joyful, and the unbearable.

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There’s no physical solution to an emotional problem

July 13, 2016


I’ve been an emotional eater for most of my life. I’ve had heavenly pockets of time where I haven’t used food emotionally, but they were always short lived. These past four years, I’ve worked hard on my relationship with food, looked it straight in the face, and asked it what it had to tell me. 

The thing is, as emotional eaters, we use food for every reason other than what it’s really intended for. To nourish us, to give us energy, to move through the world, to express ourselves with poise and have an iron mind. We use it as a control mechanism. We eat too much, we don’t eat, we eat the smallest amount possible, we starve, we hide food, we lie to ourselves and others, we think a certain diet or meal plan will fix us, FINALLY, thank you God. We think food holds all the answers, that it’s our savior, our reason for living. It is, in a way. It also really isn’t.

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Gluten free, Healthy, Mains - Meat, Paleo, Whole30

Herbed salmon with red onion & caper vinaigrette

July 11, 2016


My grandmother says she was a pig in a past life because NO ONE loves corn as much as she does. I think I might have been salmon, because I cling to it with ferocious adoration. Wait, would that make me a cannibal? Weird.

I don’t care. It’s my favorite food. If I had to eat ONE thing for the rest of my life, salmon would be it. Protein and good omega-3 fats plus amazing flavor will makes for a joyful me. Simply broiled or seared is my go-to method, because I’m in love with its crackly exterior and it’s all I need. Wait does this mean that according to my grandmother’s theory that I’d be a cat because cats eat salmon? Because that’s inaccurate.

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Drinks, Gluten free

Dark & stormy

July 4, 2016

darknstormy1I don’t drink much anymore, but man, I have a soft spot in my heart for a classic, super boozy cocktail. This is a far cry from my college years, which consisted of beer, cosmos, sour mix margaritas and anything ending in tini. Guys, I was classy. 

Now, since my drinks are few and far between, when I do indulge (because there will never be a time when I am completely sober, even if I might go weeks between drinking occasions), it better be 100% WORTH IT. It’s either an amazing glass of red Zinfandel, crisp glass of Rose, or a stiff, high quality, completely from-scratch cocktail. Like this one.

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Gluten free, Healthy, Mains - Meat, Paleo, Whole30

Mojo grilled chicken

July 2, 2016


We all know how moody chicken breast can be; it needs to be treated thoughtfully to be palatable. With haphazard preparation, it’s like eating crumbly paper and who wants that in your mouth? No one. Grilling this tricky cut of chicken works well; the fiery char imparts its characteristic good flavor. But, honestly, I’m getting bored. So let’s take it up a notch.

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Gluten free, Healthy, Paleo, Sides, Vegan, Whole30

Asparagus with mustard vinaigrette

April 11, 2016


Spring loves to gloat about its mostly green, crisp vegetables, doesn’t it? It’s primetime for vegetables like artichokes, snap peas, peas, radishes, and my personal favorite, asparagus. I’ll gladly pay the pee price for them. Consuming these vegetables during spring vs. non-spring isn’t in the same galaxy. Although asparagus is available year round, the fat stalks that slowly materialize in the months of April and May make those skinny ones look pathetic. First world, I’m-a-huge-brat conundrum, yes, but a huge conundrum nonetheless.

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Dig your way out

February 29, 2016


We all want growth, don’t we? Isn’t growth the ultimate goal? On some level, I think we all want to evolve into the best version of ourselves, into the potential that we know lives inside of us. We want the chiseled hot body, the dream job and to make serious, hefty bank. To become smarter, better, and faster. It seems easy in our heads because all we have to do is {boop} imagine it and it’s seemingly real. 
The bummer of reality is that, inevitably, growth equals pain. Like, REAL pain. Sucky, hurty pain (like doing tricep dips or getting into bhujapidasana). Discomfort (grinding long and hard hours). Sacrifice (summoning the strength to resist Netflix, not going out with your friends, going to bed early or giving up alcohol). Letting go (of toxic people, foods that no longer work for you). Confusion (duh). We’re SO tempted to take the easy way out; to give up, throw in the towel, burn all of our study materials in a bonfire, curse ourselves for ever wanting to do anything hard ever or eat two jars of peanut butter with brownies and milk on the couch. 
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Gluten free, Mains - Meat, Paleo, Whole30

Pulled pork

February 11, 2016


I have a client whose taste in food mirrors mine. She loves fresh, seasonal cuisine that runs rampant in California and Italy. The type that erupts with color, taste, and variety. Huge, family-style plates overflowing with different high quality meats, fruits, vegetables, and cheeses are her jam. Mine, too. I would characterize this taste as humbly exquisite and refined. But. This taste gets bulldozed the second pulled pork is mentioned.

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