not all things are created equal

Yesterday I started the 21 Day Sugar Detox--no sugar means no carbs or fruit! 

I've been feeling groggy and out of it for a few months now, so decided to try this out. It's day 2 and I'm already on my way to feeling better and having more energy. My only craving so far is my coffee with half and half, my guilty daily morning pleasure. I think giving that up for 3 weeks (and possibly permanently) is a small price to pay for real energy throughout my day. I did get iced coffee at Whole Foods and put coconut milk in it, but it wasn't the same.

When I went to Whole Foods this morning before work to get almond butter, I reached down and grabbed an organic one and started to walk away. I decided to turn it over and read the label to make sure they hadn't added any sugar or weird oils. Sure enough--sugar and canola oil. WHAT? I quickly put it back and searched for one with just almonds. After all it's just almond butter--shouldn't almonds be the only ingredient? Obviously not. Labels are deceiving, and you may have to stand in the aisle a bit longer to get to the bottom of things and make sure you are fueling your body with the right ingredients.

Stay tuned for updates and healthy recipes I'll be making and posting.

Facebook page here for tips and recipes

Great paleo cookbook with 30 day meal plans

august bbq

My parents' birthdays were both last week, so I had them over yesterday along with their close friends, for a wine + cheese + BBQ party (and for them to escape to the beach to get away from the heat of the valley). There was entirely too much food, but delicious and worth the calories.

Homemade bruschetta, salami, cheeses, breads, and olive oil all started the afternoon off perfectly (along with wine of course). Dinner followed with the Barefoot Contessa's pork tenderloin recipe, along with the quinoa and arugula salad I previously posted.

Of course Emma loved having everyone there, and got plenty of attention and snacks!

Happy birthday, Mom & Dad! xoxo

quinoa & arugula salad

I'm a bit obsessed with quinoa. Recently, Drew and I had dinner with our wonderful friends, Robb and Barbara, who are quite the gourmet couple! Barbara made her amazing quinoa salad, so I'm sharing it with you.

Ingredients:

• 10 oz quinoa, cooked 
• 3 cups arugula
• 2 cups fresh cooked corn kernels, cut from the cob
• 1/4 cup pecans
• 1/3 cup dried cranberries
• 1/3 cup Asiago cheese, grated

Dressing:

• 1/2 cup fresh packed basil leaves
• 1/2 cup buttermilk
• 1/2 cup lite mayonnaise (or greek yogurt)
• 2 tsp fresh lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Direction:

• For dressing, blend all ingredients in food processor or blender until smooth. Refrigerate until ready to use.
• In large a large bowl, mix the salad ingredients. Toss in dressing right before serving.

Bon appetite!

on turning 30

It's been a while since I've posted...anything! So I turned 30 this month (go Cancers), and I was unsure about it to be honest. I didn't know if I should be excited or scared. Looking back at turning 18, 21, then 25, and 28...I remember being excited, and looked forward to each new stage. But when it was time to turn 30, I was apprehensive. For years, it's always sounded "so old"--and I don't feel old at all (and hopefully don't look old)! When I turned 20, 30 was a long 10 years away--and how those 10 years have flown by, with many challenging and amazing times packed in.

Now that I realize I can't go backwards, I am excited about this next decade in my life and the new opportunities and challenges that will inevitably come my way. My family, friends, husband, and God are huge blessings in my life--all who I look forward to growing closer to each year.

live simply.

There is not much more to say, except that I am trying to do this...

Yes trying to surf more (a must), but also re-teaching myself how to live more simply and enjoy life and what (and who) I've been blessed with. 

Life is more fun with a surfboard under your feet, and friends to share the ocean with! 

Original art by BXC Design

blackened chicken & cilantro lime quinoa

Thanks to Pinterest and Sarcastic Cooking, I made this delicious and summery recipe last night.

1. Mix the following rub for 2-3 chicken breasts, depending on size:

• 1/2 tsp of paprika
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1/4 tsp of cayenne pepper
• 1/4 tsp of onion powder (which I didn't have, so used garlic powder instead)
• 1/4 tsp of cumin

2. Season both sides of the chicken breasts with the dry mixture, then add olive oil to a pan or skillet and cook the chicken. 

3. Cook 1 cup of quinoa (rinsed) in 2 cups of organic chicken stock

4. Quinoa dressing: 

• Juice and zest from 2 limes
• A dash of salt and pepper
• 2 T of cilantro, chopped

5. Mix the dressing into the cooked quinoa

6. Serve the chicken on top of the quinoa

7. For added flavor, make this avocado cream sauce: 

• Flesh from an avocado 
• 2 T of Greek yogurt
• Puree in a blender of food processor until smooth. 

8. Serve on top of the chicken 

Bon appetite!

coconut french toast with coconut syrup

So this morning I was craving something coconut-y, and found a recipe for french toast with coconut syrup. Not the healthiest of breakfasts, but it was worth it. The recipe was from Cooking a la Mode (click link for original recipe), but I changed a few things based on what I had and to make it seem a little healthier in my mind.

Here's my revised version:

• 4 eggs
• 1 cup almond milk
• 2 tsp vanilla
• 2 T coconut flour
• Ezekiel bread

Combine ingredients, then dip both sides of the bread in mixture and place on a hot greased pan or skillet. Flip over when browned. 

Serve with hot coconut syrup:

• 1/2 cup butter
• 3/4 cup buttermilk
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp coconut extract

Place butter, buttermilk, and sugar in a saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil for one minute.

Remove from heat, and add baking soda and extract, stirring constantly. It will bubble up so make sure you pan is large enough. Continue to stir syrup and let it rest for a few minutes before serving. 

Bon appetite!