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Self Sabotage & a Summertime Soup

Would you find me lazy and thoughtless if I posted a recipe without any measurements?

What if the photo of said recipe was taken with my old iphone on top of a wood table and not a marble countertop? 

Consider the possibility that I took the photos quickly and in not a good light. Mostly because I was hungry. (Hunger plays a role in most of my decision making). 

Would you still like me?

Would you still want to eat my soup?

The thing is, I really wanted to share this recipe. There are many recipes, tips, thoughts and bits of information that I'd like to share, but other things seem to get in the way. Things like perfectionism, self doubt, procrastination and Handmaids Tale.

This is something that has come up for healing for me in this past year as I have transitioned my life from Los Angeles to Boston. I have been given the gift and curse of questioning everything when it comes to my business.

I am not a food blogger. I have fewer followers on Instagram than your grandmother, and I am SO BAD at self-promotion, not because I don't like bringing attention to myself but because I'm surprisingly un-photogenic and can't seem to take a damn photograph that doesn't make me question why my husband married me (vain, I know). That and the fact that I really only show up for my marketing when I feel like it, a strategy we all know does not lead to success.

I also know a lot about nutrition, and am qualified to give nutritional advice. I am even more qualified to teach people how to move better, something which I guarantee is life changing. Resistance training is like medicine to the body-trust me when I say that you need it in your life.

A dedicated practitioner of the beginner's mind in all facets of life, I am obsessive passionate when it comes to staying up to date on the latest health and fitness research, trends and products. My idea of a good time is experimenting with this information in my own life in order to better relate to my clients. Thankfully I have like-minded friends and a mother that also work in the industry, with whom I can have endless thought provoking discussions.

Ultimately, my main objective is to improve the lives of others, while continuing to improve my own. I want my clients to feel: confident / comfortable in their bodies / strong / flexible / powerful / able / vulnerable / empowered / knowledgeable and whatever else it is that they want to feel. I love to teach them about their bodies and what kind of movement will benefit them. I love to support them in feeling connected to the big picture and how exercise and nutrition are connected and affect/are affected by other parts of life. I know in my bones that I have the ability to do this, as I've done it before and will do it again.

But what good are skills, knowledge, empathy, etc, if I'm not reaching you?

I will leave you with this. You, too, are something special. YOU have something unique to offer the world, and failing to do the uncomfortable work of getting yourself out there is actually a DISSERVICE to the rest of us. I would tell you not to let your self doubt get in the way, but who am I to talk?

Let's both take action right now. More specifically, imperfect action. One small step, together, toward our goals.

Mine is posting this insanely delicious, gorgeous, easy on the tummy, farm-to-table soup without any measurements. What's yours?


Local Summertime Carrot Soup


Ingredients: 

  • Bone Broth
  • Carrots
  • Kimchi  
  • Ghee
  • Micro Greens 
  • Salt/Pepper

 

Directions: 

Chop or grate carrots and heat up in a pot with the bone broth at about a 1:1 ratio. Once the carrots are cooked through, pour them in a blender with the carrots and kimchi. Blend to your desired consistency. Transfer back to the pot and stir in ghee and add salt & pepper to taste

Note: I bought every ingredient from the Boston Public Market. Feel free to substitute for anything that is local to you. If you prefer not to use animal products you could replace the bone broth with mushroom and the ghee with coconut or avocado oil. 

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Baked Fish w/ Mediterranean Cauliflower Rice

Hello, friends!

I thought I would pop in and share a  meal has been on regular rotation in my household lately and has yet to disappoint. 

In an attempt to feel bright and clear headed for the onset of Spring I have been focusing on my gut health and am making sure my meals are nutrient dense and easy to digest. Taste is still a main priority, of course, and I am enjoying getting creative in the kitchen with a variety of clean proteins, healthy fats and all the colorful fruits and veggies I know do my body good. 

Naturally once a successful meal makes its way into my life it is likely I will repeat it again and again. Some may call it obsessive, but I prefer to think that if it ain't broke don't fix it. 

Without further ado, here it is in all its simple glory - light, satisfying and perfect for lunches and dinners alike. Feel free to use any type of fish or even chicken or tempeh. Honestly, you can change the whole damn recipe if you'd like. It is your life, after all. Enjoy!

Baked White Fish:

(Serves 2)

  • 1lb White Fish such as Halibut, Cod or Haddock (I buy mine at the Boston Public Market)
  • Avocado Oil
  • Lemon Juice
  • Chili Flakes
  • Pink Sea Salt & Pepper 

Preheat oven to 350. Place the fish in a Pyrex or other baking dish. Coat each side of the fish with a generous drizzle of avocado oil and lemon juice and sprinkle on the chili flakes, salt and pepper. Place dish in oven and cook 15-20 minutes or until flaky.

Mediterranean Cauli-Rice:

(Serves 2)

  • 1/2 Bag Frozen Cauliflower Rice
  • 1 Cup Dinosaur Kale, finely chopped
  • 1 Cucumber, diced
  • Handful of Olives, diced
  • 2 T Fresh Parsley, diced
  • 2 T Ghee
  • Coconut Aminos
  • Red Boat Fish Sauce
  • Pink Sea Salt & Pepper 

Heat up the ghee in a skillet and add the cauliflower rice and kale. Heat until cooked through and add in a sprinkling of coconut aminos, fish sauce, sea salt and pepper. Remove from heat and combine with the cucumber, olives and parsley. 

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No Bake Brownie Bites

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No Bake Brownie Bites

I am excited to introduce to you a very old and dear friend of mine - one that has been with me through thick and thin and most importantly, through the most powerful of sugar cravings. 

 I come from a long line of coffee and choco-holics, and I really never stood a chance against the monster that is my sweet tooth. I had thought that my love for sweets was at odds with my desire to feel good but that all changed the moment I discovered raw vegan desserts. 

Don't let the "raw vegan" part scare you. These desserts are sweet, but not too sweet. They are nutrient dense. They are full of healthy fats which makes them virtually impossible to overeat. They are also, dare I say, fun to prepare. 

I should admit that I was living in Los Angeles at the time of this confectionery discovery. Close your eyes and envision every health-freak stereotype imaginable. All while I was busy making green smoothies, spiralizing zucchinis and pretending to like the taste of chlorella tablets, there was a little New England girl inside of me who just wanted a King Size Hershey's Bar. Enter a book that changed my life: Raw Food Made Easy by Jennifer Cornbleet . Before you utter a peep let me tell you that the cover is amazing, and don't you dare make fun of it. After cooking my way through Cornbleet's simple and unpretentious cookbook I was shocked to find that every single recipe was to die for, and her brownies (p. 142) were no exception. My Raw Brownie bites are adapted from this very recipe. 

To quote our friend Hippocrates, "Let food be thy medicine and medicine be thy food".  These brownies, in my opinion, are the embodiment of this statement. Why should we have to sacrifice our health for an innocent moment of snacking bliss? 

If you are the type of person who loves dessert, more specifically chocolate, even more specifically rich chocolatey brownies, this recipe is for you. And if you are not this type of person, I frankly cannot trust you. 

All you need is three ingredients. THREE. 

For approximately 12 Brownie Bites:

Walnuts - 1 Cup

Medjool Dates - 8 or 9

Cacao Powder - 1/3 Cup

Pit the dates and literally chuck all the ingredients into a food processor and pulse until they are completely ground together. Pour the mixture into a bowl and roll into bite sized balls. Feel free to dip them in coconut flakes or add any other flavorings that interest you, such as vanilla extract or cinnamon . Store in the refrigerator for up to one week.

The exciting thing is that real, unprocessed chocolate, or cacao, has amazing health benefits. It is packed with antioxidants and is known to be a powerful mood booster. A superfood powerhouse, if you will. Cacao powder is also said to be effective at curbing sweet cravings. Could it be more perfect for us chocoholics? 

In addition to the nutritional wonder that is cacao, this recipe uses raw walnuts which, if I may be so bold, are very delicious and f*cking nutritious.  They are basically my everything. I'm perfectly content eating a handful of them, raw, straight out of the freezer. Chopping them and toasting them in the oven for a few minutes will make your house smell like heaven and literally melt all your troubles away, but I digress. Walnuts are good for you. Healthy fats, omega-3s, bla bla bla. 

Now, I know what you're thinking. "Dates are full of sugar, Georgia". Seriously? Calm down. Calm down right now. All sugary foods were not created equal! Sweet, sugary delicious dates have so many redeeming qualities it will make your head spin (but not from the sugar high). Dates have far too much fiber to affect your blood sugar negatively the way other sweeteners do, especially not when paired with the badass walnuts and cacao. They are good for your digestion and contain tons of vitamins and minerals. So talented, the date, and yet so humble. We could all afford to be a bit more like them. 

Simply put, these 3 ingredients bring so much to the table that they are all this recipe needs to be as delicious as it is nutritious. 

I just love them. I can't get over them. I have been making them for at least 5 years now and the deliciousness of them never ceases to amaze me. My mom makes them once a week claiming they "keep her out of trouble". 

I suggest you try them. They pair wonderfully with an afternoon coffee or tea, a real pick me up, and are also great as a nighttime treat. 

Thanks for reading! 

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