I am so excited to announce that I’ve been helping out with organizing this year’s the W.E.L.L. Summit, an event that presents a 360 degree view of health, that focusing on Wellness, Empowerment, Learning, and Luxury. The event is happening in NYC on October 21-22nd and during it you’ll get to eat cool snacks and listen to breakout sessions from leaders in the wellness field about things like meditation, nutrition, green beauty, and even sustainable fashion. I made this
I have a lot of wafeel(ing)s right now because I just finished another semester of classes. Granted I got a 42 on one of my finals. No that is not a misprint. The most entertaining part (to me anyways…let’s hear it for self deprecation) is that the final was open book. And still a 42. Pending I don’t have to retake the class, I’ll only have two semesters left of this Master’s program in Nutrition and Functional Medicine.
It is impossible to describe the amount of joy I feel picking fresh vegetables from my garden every morning. This is what I will miss most about summer. I went down and extracted some tomatoes, cucumbers, and basil from the soil and then mixed it with some black bean pasta, frozen peas, spring onion, and avocado. The dressing is light so that the flavors of the last round of summer seasonal garden grabs can really shine. Recipe below.
These are plum crumble bars. So yeah plumble bars. Stumble into the plumble and check out the recipe below. Made with paleo granola, and consequently entirely grain free, gluten free, dairy free, and vegan. With the produce of summer and the flavors of fall, these are a perfect way to slip into Autumn’s DM’s.
I was a strange hybrid of inspired and ferociously hungry when I returned from the farmer’s market today, which is a sentiment that occupies nearly 70% of my existence. I think a similar percentage of this dish was derived from either my garden or the farmer’s market, e.g. zucchini, fresh spinach, fresh mint, and tomatoes. Only ingredients added were protein sources (pasta/edamame), oil, and dried spices. No puns, no commentary. That much local is just awesome.
My trip to Philly philled me with a lot of pheelings. It also filled my stomach. I am of firm mind that the best way to see and get to know a city is to plan places you’d like to go and walk everywhere. The places I wanted to go just happened to be all eating places, hence the full stomach comment. I also managed to squeeze in a few workouts, and two out of the three places offered
I’ve never really been a pie person. I’m all about the cobblers with that added crunch. This recipe will now be my new favorite version of crunches. They say abs are made in the kitchen, after all. This is gluten free, and the topping’s main ingredients are oats and almond flour. Recipe below!
I know nothing of that new Pokemon App that is taking the world’s wifi by storm and shutting down servers everywhere. Speaking of servers / serving things (desperately trying for continuity of theme here), this poké bowl is packed with omega-3s and detox enhancing cruciferous vegetables. Grab the recipe below!
It’s hard for me to type this. I am currently in a haze(lnut) attempting to exercise self control knowing these are in the freezer. __________________________________________________ Insert page break to represent I just went to the freezer to have one. Okay, I’m back. I can go on now. Anyways, I can’t get on board when people put carrots in buns and call them “hot dogs” or when watermelon is covered with frosting and called “cake.” For this reason, I really
I take back what I said about the entrance of fall. I’m desperately clinging to summer via seasonal vegetables and bright colors. This gives me a lot of falafeelings and will make your taste buds sing / hum(mus). It’s packed with fiber, protein, antioxidants, and flavor. Check out how to get it done below!