I was nervous the ratio of veggies in this juice would be off since I haven’t experimented too much with juices, but it turned out FAB! It had four beets, 2 carrots, and the stems from 2 bunches of kale. The beet flavor was thus the most dominant, but I happen to like the flavor of beets (which I think puts me in the minority of the Earth’s population), soooo…shrugging emoji? Anyway, it was a much needed detox for my body after a rough couple of days. For some reason my GI system has been… Read more >

I was in a bit of a funk this past weekend and the dreary weather didn’t do anything to help, but a brunch with some girlfriends definitely did. I’d never been to Black Bear Diner, but it’s a chain that compares to most diner style breakfast spots with an added layer of kitschiness. I got the California Benedict, which was fine, but as you’d expect the highlight was the conversation with my besties. Everyone was in need of the girl talk therapy sesh…and I’m pretty sure we could have stayed for hours. There’s no way… Read more >

New year, new you! [JK] Same oats, same me. With nectarine chia jam on top. This was actually the last breakfast of 2018. We had no plans on the 31st, but then we wound up at a friends’ house for a “noon year party”, which I’d never heard of, but is apparently a thing. It was great! The kids ate chili and we came home after doing a fake countdown at noon. There were beads and blowers involved too, so you know it was a hit. I wanted to make a “fancy” dinner since we… Read more >

We went to Tahoe for the day and didn’t get home until just before dinnertime, so I figured something easy would be ideal. Rotisserie chicken for the win! With two DELISH veggie sides. For the squash I made a miso maple butter (Earth Balance) to paint all over the wedges of acorn squash. It was Kyle’s request – he wanted a honey butter and I took that request and ran with it. I mixed equal parts miso and Earth Balance (~2 tbsp) and then ~1 tbsp of maple syrup and then brushed it on the… Read more >