I’m a huge advocate for living a healthy lifestyle, but not when it has to be so darn hard. That’s why I like to keep things as easy and pain-free as possible when it comes to food. Here are my top 5 tips for simple healthy eating for you to incorporate into your day now. Plus, I’ve got a pretty sweet giveaway for you! Read on, my friends…

1. Keep it Real: Eat Real Food. Period. I know it sounds silly, but if you truly strive to eat real food (food that you can recognize and clearly tell where it came from), everything else just falls into place naturally.

2. Don’t compare your plate to everyone else’s: Eat what makes you feel your best self.

3. Be Adventurous: Explore new foods (even those you used to HATE as a child), experiment with new recipes and keep an open mind when it comes to what you put on your plate. Whether it’s going out for Thai food or buying a funky new vegetable you’ve never tasted before, find a way to be daring! You’ll never grow bored this way, and you can keep healthy eating fun!

4. Know Your Body: As you begin to listen to your body and learn which foods work for you, you’ll start to need less of what you once thought you needed “more” of. For instance, if you once needed two portions of chicken casserole to feel satisfied or could easily down a bag of potato chips, you may now realize you only need a small portion or heck, may not even want those things anymore at all. I highly recommend starting a food/mood journal to learn what works best for Y-O-U.

5. Get Rid of Your  ”Perfect” Mindset: You don’t have to be perfect to live a healthy lifestyle. It’s all about finding balance! Fuel your body with nourishing, real foods most of the time, and allow for occasional indulgences or “slips.” It’s important not to beat yourself up for treating yourself every now and then. You don’t need to buy 100% organic, eat only raw, juice every day, give up chocolate, fit into your teenage skinny jeans, ban coffee or go on a restrictive diet to be healthy. Take it one step at a time, and I promise you’ll feel much better that way (with much less guilt too).

Bestowed Box

OK, I know I said I had a giveaway for you and I promise it’s coming! A few weeks ago, I was given a Bestowed box to review from the lovely folks at Bestowed. Founded by Nutritionist Heather Bauer, the company strives to take the hassle and confusion out of health food.

Each and every month, Bestowed members receive a box delivered straight to their door filled with 5+ hand-picked healthy product samples (from supplements to nutrition bars). Not only does this keep things simple for the consumer, but it also introduces them to new brands they’ll love! Memberships are $19 a month or $209 a year, and you may cancel anytime.

My sampler box contained:

• Oloves Hot Chili Mama Olives
• Nature’s Bakery Fig Bars
• Nature’s Earthly Choice – Easy Quinoa Lentil Soup Mix
• Happy Family – Happy Squeeze Smoothies
• iTrain $25 gift card
• Artisana Coconut Butter
• Manitoba Harvest Hemp Hearts

What I loved: Who doesn’t love an adorable little surprise box filled with goodies delivered to their front door? I really liked the nice variety of items, ranging from savory quinoa soup mix to a protein-packed fig bar. I especially loved the crunchy, energizing hemp hearts (perfect to top on a salad, smoothie or yogurt) and coconut butter (great in green smoothies and nearly anything you’d put butter on). I also dig that each month you’re graced with a different assortment, introducing you to new snacks, brands and flavors!

What I didn’t love: My only complaint (which isn’t necessarily a complaint) is that since I’m not a huge fan of packaged food, some of the items I could have done without. Being a whole foods junkie, I often make most of my meals and snacks in the comfort of my own kitchen and get a weird high out of grocery shopping. I’m also not really a fan of sweets or protein bars, although I know lots of people who are so that solved that “problem”! All that aside, I ended up finding some great new brands and snacks to recommend to both friends and clients alike!

The Verdict: I’d definitely recommend Bestowed for anyone looking to expand their palates, while enjoying a healthy lifestyle. The service is especially great for those who don’t like to cook, go grocery shopping or spend time researching the latest health trends, as all of that is pretty much done for you. For those of you who love to snack but find yourself gravitating toward the office vending machine every afternoon, Bestowed Box is for you! Who knows, you may find your new go-to product along the way! Did I mention it’s perfect for ladies who love surprises?

Now it’s giveaway time! I’m giving away a Bestowed Box for one lucky reader to try for herself. To enter, please do one or all of the following. Be sure to leave a comment on here for each task completed:

1. Simply tweet the following: “Healthy made easy! @bstowed & @Healthy_Chicks are giving away a Bestowed Box filled with wholesome goodies http://healthy-chicks.com/2013/05/12/5-tips-for-healthy-eating-made-simple-plus-a-bestowed-box-giveaway/”

2. Leave a comment here listing your go-to snack of choice. Do you crave salty? Crunchy? Savory? Sweet?

3. Like Healthy Chicks and Bestowed on Facbook

4. Sign up for my FREE “A Day in the Life of a Healthy Chick” weekly newsletter!

I will choose a random winner by Sunday 5/19 at midnight EST. The giveaway is for US-based readers only. In addition to the giveaway, Bestowed would like to honor $5 off every box for all Healthy Chicks readers! Simply use promo code 5OFFBSTOWED01 at checkout.

P.S. Happy Mother’s Day to all the moms out there! You are all AMAZING!

As women, we’re constantly comparing ourselves to our friends, acquaintances, co-workers, siblings, business partners, fitness idols, you name it. While being inspired by someone or looking up to someone is perfectly fine or normal, it’s when the comparisons set it that things can get a little messy. This typically leads to feelings of jealousy, resentment, judgement or straight up “not good enough” which can be extremely harmful to your personal wellbeing.

While I still struggle from time to time to resist my ego and natural inclination to compare myself, I’ve realized it does no one any good. Here’s why you should stop comparing your plate, pant size, paycheck, yoga posture and everything in between:

1. You don’t know their full story. Often times when we compare, we wish we were *just like* the other person OR we judge the other person. The truth of the matter is that we don’t know their full story, and we may never know their full story. Pay attention to your own story instead.

2. Bio-Individuality: Everyone is different and what works for one person may not work for another. This is why some women swear by vegan diets, and others thrive on lean meats. It’s also why some hate to run & prefer yoga, and others could run outside all day every day if their life depended on it. If you’re constantly imitating someone else’s behavior, you’ll lose site of your own strengths. Listen to your body and pay attention to what makes you feel your very best self (not your best friend).

3. There’s Only One You. Yes, there are other people out there who are doing what you do. Yes, there are other women who are making double (even 10x) the amount of money you make. Yes, your best friend is in The. Best. Relationship. Yes, your yoga teacher has the most toned arms ever. However, there is only one you. Focus on yourself and let your inner goddess shine.

4. Focusing On Yourself Allows for Growth: I used to be that girl in yoga class that would stare at everyone else’s poses to make sure I was doing it “right.” Turns out, looking at everyone else prevented me from getting stronger. Once I began listening to the cues and focusing on my body, I began to get stronger. Suddenly getting it “right” or “wrong” didn’t matter anymore. It’s what’s right for your body that counts. This holds true for all aspects of your life.

5. Jealously is Ugly: Jealousy aint pretty. To be jealous means that you, in some way or another, aren’t satisfied with a particular part of your life. Once you quit wasting your time being envious (and trust me, I’ve been there) suddenly your life becomes THAT much more fabulous. It’s just how things work!

What areas in your life do you compare yourself to others? How do you snap out of it and bring your focus back to YOU?

It’s no surprise that The Boy and I like to make our own creations in our tiny box kitchen! We’re always playing with different greens, oils, herbs, meat, seasonal produce and garlic (lots and lots of garlic) to tantalize our taste buds.

Then we have our classic dishes, our staples if you will. The Boy’s include soup (particularly his heart-warming Potato Corn Chowder), Breakfast Frittatas and his famous meatloaf (which he literally won’t stop talking about…he keeps telling all my friends and family to “Ask Rach about my meatloaf!”) Classic Rachel dishes include Almond-Crusted Coconut Chicken with Sweet Potato Fries/Mashed Sweet Potatoes, fancy salads, and an apartment favorite: Warm Quinoa & Veggie Bowls which The Boy just dubbed “The Bowl of Goodness.”

The original inspiration came from our favorite local organic cafe Live Alive, as we are absolutely addicted to their warm grain bowls. That’s when I decided to get my experimenting (and my apron) on!  I never make one bowl exactly the same, but all are vegan and free from gluten and dairy ingredients. Sometimes I add in raisins or curry powder, while other times I load up on the garlic and create a more savory dish. Here’s the most recent bowl I made this week:

“The Bowl of Goodness” {A Warm Quinoa Bowl with Greens & Creamy Garlic Sauce}

Makes 4 servings

The Bowl*:

• 1 c. quinoa, rinsed and cooked according to directions
• 1 bag frozen organic broccoli (or equivalent fresh)
• 1 head Kale (simply run your hand down the stem to remove leaves)
• 8 shiitake mushrooms, cleaned & sliced into thin strips
• 1 large avocado, sliced
• 1/2 c. green onions, diced
• Sea salt & nutritional yeast to taste

*Use organic ingredients when possible

1. Cook quinoa according to directions, covering and stirring occasionally until all water is drained.

2. While the quinoa is cooking, steam kale, broccoli or any other dark green veggies you are using. Once mostly cooked through (about 10 minutes) add in mushrooms and steam for another 5 minutes or until all the vegetables are cooked to your liking.

3. Drain the vegetable mixture, and in a large bowl mix together quinoa, vegetables, green onions and avocado. Add sea salt & nutritional yeast to taste. Slowly mix in Creamy Ginger & Garlic Tamari Sauce (shown below) to your liking.

The Creamy Garlic & Ginger Tamari Sauce:

• 6 cloves garlic, pealed and chopped
• About 1/4 c. fresh ginger, peeled
• 1/4 c. tamari, organic
• 3/4 c. extra virgin olive oil, cold-pressed & unrefined
• 2 TB lemon juice
• 1 TB nutritional yeast
• sea salt to taste

~Add the garlic, ginger, tamari, lemon juice and half of the olive oil. Blend on high speed in a food-processor or Vitamix (I used a Vitamix). Then slow add in the olive oil, pulsing until it creates a creamy texture. Mix in nutritional yeast and sea salt to taste, and stir with a spoon.

Note: This sauce makes enough so you have leftover to use for other dishes, sandwich toppings or as a dip with your favorite veggies.

Do you like experimenting in the kitchen? What are your classic go-to dishes? Who does most of the cooking in your house? P.S. Don’t forget to sign up for my Spring Cleaning Wellness Workshop next Tuesday. Special discount for Healthy Chicks readers!

The Boy & I have been trying to severely cut back and/or eliminate both gluten and dairy from our diets. While gluten is something I’ve learned to eliminate over the years (due to personal digestion issues and bloating), I occasionally indulge in a tasty snack or fresh-baked slice of bread made with real ingredients. I know my limits, and I’ve pretty much learned to live without it. I guess I’m lucky because I’ve never really had a sweet tooth so fresh bread is really my only temptation.

However, dairy is a completely different beast. You see, I love cheese. Nothing beats a slice of fresh mozzarella, hard cheese paired with fruit, or local feta from the farmer’s market. That being said, this past year I’ve also come to the conclusion that my love for cheese may have some sort of connection  to my skin issues. So I’ve been trying to cut back as much as I can to experiment. Again, this is just my own personal experiment and I’m not saying everyone should give up dairy for clear skin. After all, we are all different and what works for one may not work for another (see: bio-individuality).

I’m proud to say that I’ve considerably cut back on my cheese obsession, from having it nearly every day to having a taste every now and then (once a month or so). I’ve also been drinking a mug of warm water with fresh lemon every morning before eating, adding organic Apple Cider Vinegar to improve digestion and help detox my body along with consuming a 90% “clean” diet.

The verdict? I feel great! As for my skin, I can’t say if I see major improvements but I do think I’m starting to control it. There are days when it’s super clear and days I want to use a pound of cover up. I also  know a lot of my skin issues are hormonal, and therefore right now I need to focus on de-stressing and maintaining balance (through yoga, meditation and self-care).

The point of all of this? I was really craving pizza the other night and instead of ignoring my cravings (by eating lettuce or an apple instead) I decided to think outside the box. Hm…pizza without gluten AND dairy and that actually tastes good? Now this is going to be a toughie! With a quick google search I found this recipe for Cauliflower Pizza Crust, something I’ve been meaning to try for a while now. Only problem was this recipe used mozzarella in the crust mix so I knew there’d be some substitutions involved. Then I got BBQ-style in my mind, and it was on: BBQ Chicken Sausage Pizza it is!

Healthy Chicks BBQ Chicken Sausage Pizza with Cauliflower “Crust” {Dairy Free & Gluten Free}

*Makes 4 extra-large slices or 8 small

For the crust mix (inspired by this recipe from Closet Cooking):

• 1 large head cauliflower, chopped
• 1 egg
• 1/2 c. Daiya Mozzarella Shreds (a vegan, kosher, dairy-free, soy-free cheese alternative that in my opinion is the best out there aside from homemade!)
• 1 tsp. each dried parsley, oregano and basil
• few shakes of onion powder
• sea salt & pepper

For the pizza:

• 1/2 package or 2 links all-natural chicken sausage, sliced thin
• 3 cloves garlic, chopped finely
• 1 TB olive oil
• 1 TB all-natural BBQ sauce for sautéing onions plus 1/4 c. for pizza “sauce” (I used Annie’s Naturals Organic Sweet & Spicy BBQ Sauce)
• 1/2 red onion, sliced into thin strips
• large handful of fresh kale, chopped
• 8 grape tomatoes, sliced in half
• 1/2 c. Daiya Mozzarella Shreds

1. Preheat oven to 450. Grate the cauliflower in a food processor until it gets a rice-like texture (rather than pureed). Then steam for about 10 minutes, or until cooked.

2. Use a tea towel or cheese cloth to wring out the cauliflower, removing as much of the moisture as you can. NOTE: This step is extremely important. I completely rushed the process (I was hungry!) and therefore came out with a slightly soggy finish. Do it.

3. Mix together the cauliflower, egg, Daiya, seasonings, salt & pepper and spread out on a lined baking dish as you would regular pizza dough. Bake for about 20 minutes, or until lightly browned.

4. In the meantime, prepare & chop your pizza toppings! Heat large skillet to medium heat and sauté onion and garlic for about 2 minutes. Add in 1 TB BBQ sauce and continue to stir until onions are well coated. Mix in sliced chicken sausage, stir and remove from heat.

5. Remove crust from onion and coat with 1/4 c. BBQ sauce, chicken/onion mixture, kale and grape tomatoes. Top with another 1/2 c. of Daiya cheese or enough to your liking. Bake for another 15 minutes, or until cheese it bubbling and crust is a perfect crusty golden  brown.

~Enjoy with a glass of organic wine &  homemade salad like this Roasted Beet & Arugula Salad. Cheers!

I have to say, I was pleasantly surprised by how tasty the cauliflower crust was (minus our slight soggy issue that I totally know now for next time). I could eat this in place of regular pizza any day! I’m telling you…it’s gooood.

Wold you like to cut back on a particular food or have any sensitivities to certain ingredients? Have you ever made a pizza with cauliflower crust before? What natural remedies do you use to keep your skin clear?

Good afternoon, ladies! Today I wanted to touch base on a topic that’s often not discussed in the health & wellness community: mindfulness. For those of you who are participating in my 7-Day “Get Happy & Healthy” Wellness Challenge, you should have already seen in your inbox that today’s challenge has to do with eating mindfully.

What the heck does mindfulness have to do with healthy living, you ask? Well it’s a whole lot more than one may think! It’s also a topic that I hold very close to my heart, as it’s one of the major steps that helped me get over diet-obsessed living once and for all.

You see, in college I ate (and lived, for that matter) completely mindlessly. I scarfed down food as quickly as I could so I wouldn’t have to deal with the guilt, and I rushed through all my meals like it was one big race. I was an emotional eater and an impulse eater at that, eating what would make me “feel better” (or so I thought) and then dealing with the guilt of the aftermath.

This then lead to extreme restriction, dieting and poor body image which, if you ever saw someone on a diet eating lunch, you know is far from a mindful experience. It was complete hell, and I was stuck in a mindless mess.

While I am still a work in progress when it comes to eating mindfully (without distractions from technology, people or thoughts) I am proud to say I have come a long way. Eating this way has taught me to savor my food, to enjoy each meal and to appreciate myself and my body.

How can you practice eating more mindfully? For those of you participating in the challenge, remember to share your experience. The hashtag on social media is #HappyHealthyWC

On most days, I wake up craving something warm like hearty oatmeal, eggs and avocado on toast or a good ol’ fashioned veggie omelet. Being a Vata body type, I naturally crave warm meals. But lately, most likely due to the change of seasons, my body has been asking for a little something greener and cooler; that is, a green smoothie of course.

Although to tell you the truth, I still enjoyed an egg sandwich on a gluten free english muffin about 2 hours later because that’s what I wanted…that’s what I needed. Dare to dig deep and listen to YOUR body.

Egg sandwich or not, this green smoothie totally kicked off my day on a fresh, healthy note! Enjoy this minty concoction on those mornings you want to refresh and reset, or as an afternoon treat. Go ahead…get a little minty.

Get Minty Green Smoothie for Healthy Chicks

In the Mix:

• 1 c. coconut milk (you can also use almond milk or water)
• large handful kale, organic
• 2 stalks celery, organic
• 1/4 c. cucumber, organic
• 1 medium banana
• 1/4 c. frozen pineapple
• 1 TB ground flax or hemp seed* (I used both)
• 3 organic mint leaves, fresh

*I used Manitoba Harvest Hemp Hearts that I received in my BeStowed box last week

~Add coconut milk, seeds, mint, fruit and then veggies. Blend on low until ingredients catch, and then blend on high for about 30 seconds, or until you get the desired consistency.

What’s your favorite breakfast lately? Do you typically go for warm or cool meals in the a.m.? P.S. Don’t forget to sign up for my FREE 7-Day  ”Get Happy & Healthy” Wellness Challenge” starting Monday, April 8th.

I am not a vegan, nor am I a “meat-eater.” I am not Paleo, Macrobiotic or Carb-Free. While I try to eat gluten and dairy-free most of the time based on experience with my own body, sometimes I “give in” and want a piece of good-quality sourdough bread or cheese from the local farmer’s market. (Um, the cheese thing happens more than sometimes.) I avoid red meat for the most part, but I won’t say no to a good-quality, organic grass-fed burger every now and then…when I’m in the mood that is. My body knows what it can handle, and I listen to it 99% of the time.

The thing is, I don’t like to define myself, or my diet. I like to think of food as food, and load up on as much food that makes me feel good inside, reducing those things that make me feel not-so-good. It’s as simple as that. As you learn to listen to your body and treat it with lots of love, you’ll come to realize your own recipe for happiness and contentment in your body.

One of the many things that make my body feel really darn good is loading up on plant-based meals prepared with real, whole foods. That is, foods that are as LEAST processed as possible, and closest to their natural state. Therefore, while I am not a strict “vegan” or “vegetarian,” many of my meals happen to be naturally vegan and vegetarian-friendly. Same goes for gluten and dairy; I find often times while cooking I could do without these ingredients and therefore I do.

These Coconut Curry Tempeh Tacos with Garlic & Ginger Tamari Sauce that I whipped up the other night is a great example of a not-on-purpose vegan dish prepared with fresh, wholesome ingredients.

Coconut Curry Tempeh Tacos with Creamy Garlic & Ginger Tamari Sauce

Vegan, Free from gluten & dairy

For the tacos:

*makes 6 tacos

• 1 package organic tempeh (8 oz), diced into small squares (I used Lightlife Foods’ Organic Flax Tempeh)
• 6 whole corn tortillas (I used Food for Life’s Sprouted Corn Tortillas)
• 1 shallot, diced
• 2 TB coconut oil, organic, cold-pressed & unrefined
• 2 TB tamari, organic
• 1 tsp. curry powder (add additional according to taste)
• salt & pepper to taste
• handful of leafy greens (for taco toppings)

1. Heat large skillet on medium heat with coconut oil. Add in shallot and cook for about 3 minutes.

2. Mix in tempeh, using spatula to create a crumbled effect (like ground meat). Add tamari, curry, salt and pepper and stir. Cook until tempeh is lightly browned and crispy. Reduce to low heat, and let sit covered. In the meantime, heat corn tortillas in the oven for a few minutes until soft and warm.

3. Top each tortilla with taco mixture, sauce (see below), & leafy greens and serve.

[We enjoyed ours with a side of homemade fish-chowder!]

For Creamy Garlic & Ginger Tamari Sauce

• 6 cloves garlic, pealed and chopped
• About 1/4 c. fresh ginger, peeled
• 1/4 c. tamari, organic
• 3/4 c. extra virgin olive oil, cold-pressed & unrefined
• 2 TB lemon juice
• 1 TB nutritional yeast
• sea salt to taste

Note: This makes enough so you have leftover to use for other dishes, sandwich toppings or as a dip with your favorite veggies.

~Add the garlic, ginger, tamari, lemon juice and half of the olive oil. Blend on high speed in a food-processor or Vitamix (I used a Vitamix). Then slow add in the olive oil, pulsing until it creates a creamy texture. Mix in nutritional yeast and sea salt to taste, and stir with a spoon.

This sauce is seriously AMAZING. I was literally licking the sides of the Vitamix…I kid you not! It was originally inspired by Life Alive’s Ginger Nama Shoyu Sauce (which is served on my favorite Green Goddess dish) since I just had to try making something similar at-home. Enjoy!

Do you define your diet, or eat a particular way? Have you ever tried cooking with tempeh? What’s your favorite vegan or vegetarian dish?

Good afternoon ladies! Hope you all had an amazing weekend, and a happy & green St. Patty’s Day. I spent the weekend catching up with old friends, eating good food, wining, and roaming the packed streets in South Boston. (I even got to catch some of the parade this year!)

[Ladies' night apps: green grapes, herbed goat cheese, When Pigs Fly sourdough]

[The Boy & I]                                                             [best friends]

While I didn’t get around to Green Eggs ‘n’ Ham or dying our milk green (boo to artificial coloring), I did make a delicious green pesto pasta the other night that I’ve been dying to share with you ladies. Even better, it’s both gluten and dairy-free!

Buckwheat Veggie Pasta with Pesto & Chicken Sausage (Dairy & Gluten-free)

Makes 4 large servings

• 8 oz. bag of buckwheat pasta
• 2 links all-natural chicken sausage, sliced into thin circles (We used garlic-flavored)
• 1 c. frozen green peas
• Half a bag frozen spinach
• 2 c. frozen broccoli
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 2 TB cold-pressed coconut oil (for cooking)
• salt, pepper & seaweed gomasio to taste

For pesto:

• About 2 c. fresh basil leaves
• 1/2 c. chopped walnuts
• 3/4 c. extra-virgin olive oil
• juice of 1/2 lemon
• 3 cloves garlic, crushed
• pinch of cayenne pepper (optional)
• few shakes of nutritional yeast (to give it that “cheesy” flavoring)
• sea salt & pepper to taste

Note: Aim to use organic ingredients when you can!

1. Cook pasta according to directions, until cooked through but still slightly firm. In the meantime, heat large skillet with coconut oil and sauté garlic and onion on medium heat for about 2 minutes.

2. Add frozen vegetables, and continue to cook. In the meantime, prepare the pesto by adding all the ingredients to a food processor and pulsing until mixture is smooth. Add salt, pepper, cayenne pepper and nutritional yeast to your liking and give it a good stir.

3. Once vegetables are no longer frozen, add in the sliced chicken sausage and stir. Drain the pasta, and slowly stir into veggie mixture. Then add in pesto, mixing until the veggies and pasta are evenly coated. Add salt, pepper and seaweed gomasio to taste and dig in!

What did you do this weekend to celebrate St. Patty’s Day? What’s your favorite go-to healthy pasta dish?

Good afternoon ladies! Hope you are all having a beautiful start to your week so far, remembering to relax and take time for YOU (something we forget to do far too often).

I’m happy to finally be back in Boston, as I feel like I’ve been living out of a bag for the past week with my trip to DC and last-minute visit to my parents in CT this weekend.

On the other hand, I have to admit it was quite lovely being home for a couple days. I spent the last few days celebrating a good friend’s birthday with mimosas & brunch (the eggs with smoked salmon and asparagus were to-die-for), getting pedis with the ladies, cooking in my parent’s brand new gorgeous kitchen, and lots and lots of unplugging.

Speaking of cooking, I always have a blast cooking at my parents’ house, since The Boy and I pretty much have a box for a kitchen and no, I’m not joking (Think: zero counter space, no dishwasher, etc). The problem is: we both love to cook and do lots of it, which leads to knocking elbows, silly arguments and unnecessary stress. Not to mention, we also both love to cook with quality ingredients, fresh herbs and top-notch, extra-large kitchen tools. (Don’t even get me started on where we store our Vitamix and other oversized items). You can imagine the “Kitchen Nightmares” we deal with. Hey, maybe we should call up Gordon Ramsay?

Since The Boy knows just how much our kitchen stresses me out (to say the least), he concocted a little end table while I was gone to double as a drying rack and open up some extra counter space.

What a guy! I have to say, I’m one lucky chick. While this extra counter space is a start, it’s still nothing like the beautiful kitchen we have in CT.

[note: this was during the painting phase a few months ago]

You can bet I took advantage by cooking up a lovely home-cooked meal for the family & some friends on Monday night with my sister and mom. I was in charge of the salad, my sister and mom handled the main course (a Spring Pasta Primavera with veggies in a light cream sauce and roasted brussels sprouts on the side) and my dad manned the wine and dessert (which featured gluten-free Hail Merry Chocolate Macaroons).

If you know me, I’m not one for ordinary, plain iceberg salads. Rather, I like to play, experiment and create new things! Since we’ve all been loving arugula lately, I started with that and a new salad was born.

Arugula Salad with Pesto Vinaigrette

Makes about 6-8 servings

• 6 c. arugula
• 1 large cucumber, sliced in half vertically and then chopped
• 2 tomatoes on the vine, diced (aim for local & organic if possible)
• 1 large avocado, sliced into wedges
• ½ c. blueberries
• 6-8 cloves garlic, roasted & chopped

For Dressing:

• ¼ c. pesto
• ½ c.. extra virgin olive oil
• ¼ c.  red wine vinegar
• juice of ½ lemon
• 1 tsp. each dried basil & oregano (just do a few good shakes of each)
• salt & pepper to taste

Whisk dressing ingredients together ahead of time and set aside; Toss greens with salad ingredients and then slowly mix in dressing. Feel free to top with freshly grated parmesan cheese and pine nuts. Works great as a light lunch or as a starter for dinner.

Do you cook with your roommates/significant other in the kitchen? What’s your kitchen space like?

As hard as it may be to do so, I think it’s vital to focus on the feel-goods in your life every day. At the beginning and the end of the day, I try to find a few things that I’m thankful for or blessed to have. They can be the little things, like being able to run 3 miles bundled up in the cold (even when you’d rather stay in bed) or the big things: the life-changing things.

Often this comes up during health coaching, when women feel as though they aren’t “enough” or could be doing “better.” I try to re-shift their thoughts and remind them of all the wonderful achievements they already have, to focus on all of the good (that you showed up for yoga, your glorious family, the home-cooked, nutritious meal you made for your boyfriend) and let go of all of the “bad” (that you skipped the gym, that your thighs are too big, that you didn’t get what you wanted.)

Things I am thankful right now:

-That my dad survived a bad car crash the other night on the highway, even though the car was totaled: He spun out on ice and the car turned facing the wrong way, shut down and all the lights turned off (in the middle of the highway). As he saw a large van speeding toward him, my dad said that he thought that was it for him. He couldn’t get out as the van would hit him, so all he could do was pray. Luckily, at the last minute the other car saw him and came to an abrupt stop, totaling the car. Even thought his car was totaled, he is alive and everyone came out with no injuries. That I am forever thankful for.

-That The Boy brought me a delicious bowl of steel cut oats with almond butter, cinnamon, flax seed and all the fixings, along with a cup of organic Equal Exchange Love Buzz coffee while I was catching up on some work. While we may argue occasionally or butt heads now and then (it’s our first year living together) I am thankful for his everyday acts of love & that he appreciate living a healthy lifestyle like me. I also admire his ability to stay positive even through the really tough times he’s been going through. He is a glass-is-half-full winner in my books

-That my body was able to carry me through a 90-minute invigorating hot yoga class at Prana Power Yoga in Central Square yesterday, and that I fought my desire to sleep in and instead do something nice for myself. I am also thankful for a beautiful song I discovered during the class: Places I know by Lykee Li. Her voice is angelic.

-That I can write well…and that it’s finally starting to pay off in a big way!

-For my creativity & a new project under works that I couldn’t be more excited about. I promise to share with you as soon as everything launches!

-For all my beautiful, inspiring friends & people who support me in my life like:

• My lovely friend Kelley who treated me to a cup of French Press coffee and Sunrise breakfast sandwich at an adorable little cafe in Cambridge – Mariposa Bakery (all of their food is cooked there and most is organic & locally sourced). Kel is a beautiful friend (and fellow health coach) whose passion and soothing nature radiates! Our time together is always the best.

• My best friend Morgan who sends me feel-good texts and cheer-me-ups all the time, and who is also my #1 venting gal. Whenever we need to let things off our chests, we meet up and know that we’re both there for each other, 100% judgement-free. We just “get” each other perfectly. Yesterday she let me know how excited and proud of me she is…a message that came at the perfect time.

• My old boss who sent me an email this morning to thank me for a delicious recipe I posted a couple months ago on my blog that he made for his family. He wanted to remind me that people are listening to my blog, and that I made a difference in his home. It was a wonderful email to wake up to. The reason I write, coach, and share all of this information is to make a difference in the lives of others. This right here makes me smile big.

• The entire blogging & FitFluential community.

What are you thankful for right now? Let it out…don’t be shy!