Healthy Chicks

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

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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 … Read More!

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

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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 … Read More!