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April 27, 2017

April 22, 2016

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March 8, 2016


This is one of my simplest and most beloved recipes, and my go-to comfort food. My dad taught me this a long time ago and I've been addicted ever since. It curbs my sweet tooth while maintaining high energy and strong digestion. And it is so easy that on nights I don't want to cook, I often have this with a side salad. 


  • 1 sweet potato (preferably a long one vs. a fat one!) 

  • olive oil or spray coconut oil

  • 2 tbsp yellow mustard (I love Whole Foods 365 brand for this)

  • 1 tbsp raw honey 


Preheat oven to 350. Slice the sweet potato into discs about 1/3 inch wide. Cover with oil, and set on baking sheet. One of my favorite methods to covering them with the oil is to throw the discs into a large ziploc, then add a bit of oil, salt, and pepper, seal it , and toss it around distribute. Another option is to use a spray oil (I like coconut) to cover them without drenching them in oil. 


Bake the discs for 25 minutes. While they are baking, mix your mustard and honey together....

March 1, 2016

During some of my homework this week, I came across this quote:


I know a person is happy or not by the way he feels when others are happy, and the way he feels when others are unhappy.


It really struck a chord in me, and stayed with me for the past few days.


Sometimes we feel bad when we see others happy or succeeding, and it can be for different reasons. Maybe we've been hurt or betrayed by that person, we feel threatened in some way, or it just makes us feel sad about the status of our own goals and dreams. I admit that I can feel all three of these reasons sometimes, and that is ok. I'm human. And as long as I inquire into the feeling, it is a very positive thing.


What am I feeling and why? And bringing in this idea from the Yoga Sutra, what unhappiness in my life is this jealousy/anger/sadness pointing to? Where is my heart crying out for help? 


We are not bad people. We are good! In Buddhism, it is believed that our true nature, that exists below the clouded veil of social conditi...

February 11, 2016


  • 1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)

  • 1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)

  • 1 tbsp Raw Local Honey or Maple Syrup

  • 2 tbsp Chia Seeds

  • A few drops of vanilla

  • Pinch of Sea Salt


Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!  

February 9, 2016

 My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it! 


  • 3 cloves garlic, minced

  • 1 tbsp harissa powder or 2 tbsp paste

  • 1 tsp cumin

  • 1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)

  • 3 Red Bell Peppers, diced

  • 3 cloves garlic

  • 5 cage free, organic eggs

  • sea salt 

  • optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread! 

  • optional: high quality feta cheese


Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that...

February 2, 2016

Happy February! January flew by, and it has me reflecting on the current state of New Year's resolutions and intentions. I had th


is pop up on my newsfeed today:


"I decided my 2016 starts again on February 1st... this was a trial month." 


I thought it was pretty cute, and it triggered a trail of thoughts for me. Of course, we must end the continuous cycle of starting a new habit, falling off the horse, feeling bad, getting back on, falling off, silently yelling expletives at ourselves, getting back on, etc. However, the quote inspired something different in me.


In health and in life, I think it is important to constantly be making micro-adjustments. For example, your 2016 resolution/intention. What went well this past month? What didn't? How can you make a tiny modification to improve the desired result, without derailing or setting lofty, unrealistic goals. I use this philosophy with my clients a lot. We make small changes towards the desired goal, and then continue to re-evaluate wit...

January 27, 2016

I have been thinking a lot about dreaming recently.

 2015 was hard. It broke me down, swept the earth away from my feet, and asked,"What do you desire? What will you build?"

Since then, I have been dreaming. What do I want to build? What do I want this life to look like? How do I want to feel? 

Peter and I went up to the mountains last weekend for some skiing and time away from the city. Being out in the crisp mountain air and feeling my skis float on top of the fresh snow always centers me and brings me back to what is important. 

The mountains are important to me. Specifically the Rockies! I dream of splitting my time between Seattle and Aspen. When I first realized that, it made me giddy with joy. I couldn't stop thinking about it. I've noticed that whenever I'm onto something good, something I'm meant for and that aligns me with my highest good, I feel those jitters. That childlike joy. When I feel them, I follow them diligently. 

We are taught not to dream. That what we have is...

January 26, 2016

So this cheesecake is my most popular dessert of all time. It is certainly not healthy, or vegan, or sugar-free, but it brings people together, and that is what I love about food. This is a labor of love, very worthy of a special person or celebration! After making it with and without the water bath, the water bath is WAY worth the extra effort. It makes the cheesecake perfect, rather than like an upside down frisbee was baked on top. Make sure you grab a springform pan! Also worth it. I grabbed mine from Goodwill! You can find a cheap one anywhere.




1 3/4 cups Graham Cracker Crumbs (I used gluten free from my favorite Seattle bakery, Nuflours)

2 tbsp organic sugar

pinch salt

4 tbsp plus 1 tsp organic unsalted butter



2 pounds organic cream cheese, room temperature

1 1/3 cup organic granulated sugar

pinch of salt

2 tsp vanilla

4 organic cage free large eggs

2/3 cup organic full fat sour cream

2/3 cup organic heavy whipping cream



1 cup sugar

1 tbsp cold water

2 tbsp good whisky


January 5, 2016

Serves 4



For Salad:

  • 2 large red onions

  • 1 1/2 tablespoons olive oil

  • 6-8 cup arugula 

  • 1/2 cup flat-leaf parsley leaves

  • 2 ounces soft goat cheese, broken into small pieces

  • Flaky salt and freshly cracked black pepper

For the walnut salsa:

  • 2/3 cup fresh walnuts, coarsely chopped 

  • 1 fresh red chile or 2 thai green chiles, finely chopped

  • 2 cloves garlic, minced

  • 3 tablespoons red wine vinegar

  • 1 tablespoon olive oil

  • Salt


Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. Using your hands or a pastry brush, coat the onion discs with olive oil. Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize. Set them aside to cool just a bit. While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 tea...

December 8, 2015


  • 1 cup almond or coconut milk

  • 1/2 cup rolled oats

  • 1 tbsp chia seeds (I like white for this!) 

  • 1 tsp coconut sugar

  • Sprinkle of cinnamon

  • A few drops of vanilla extract

  • Toppings: chopped date, mulberries, nuts, whatever sounds good! 


Heat the milk in a small sauce pan and bring to a boil. Add in oats, turn to medium, and stir for about 5 minutes. Remove from heat, add chia seeds, and stir to combine. Add in the rest of the ingredients minus your toppings, stir well, and then top it off! Enjoy.


December 8, 2015

Sometimes… I feel sad. Sometimes it’s more frequent, and sometimes it only happens

once in a blue moon. It's happening today and probably has a lot to do with the gray, rainy weather outside my window, and probably a bit of holiday stress too!


I used to think that these days were a sign of weakness. Of imperfection. That I didn’t have my shit together. And then I would feel ashamed. 


I now see those blue days as a calling to pause and check in. To be so incredibly gentle and loving with myself, and to trust that the feelings of sadness are for a very important reason. To notice any parts of me that are feeling unfulfilled, and if there are none, to just be with the sadness. To invite it to tea. Explore it, love it, be with it.


By doing so, I feel it loosen, relax, release. Sometimes quickly, and sometimes slowly, but it always dissipates. At times I find the reason for the sadness, and sometimes it is just there. That used to frustrate me, to not be able to understand it, but as with an...

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