Hello my delectable! How’s your summer going? Mine is, well, going! It’s crazy how quickly it’s passing. I feel like I just pulled out my sandals! Just wanted to pop in and share what I’m loving lately, what I’m doing lately, and what I think you’ll love too! There’s too much to even list, but this is a start. Look for more “lately” posts for weird and random current obsessions from now on. And read till the end to find out how to use up all the zucchini that’s kicking around right now!
1. Beautycounter! I love it. I sell it (I think I told you). I wear it. It’s much much safer than conventional beauty and it offers options for just about everything. I love, love, love the new makeup, and the cleansing balm is my favorite thing of all time. Also, the overnight peel. Amaze. Really. Put this on at night, look better in the morning. I think I’m personally a skincare minimalist, and I am a little more detailed with makeup, but whichever way you lean, beautycounter has something you’ll love. Let me introduce you two! Contact me to find your new favorites. Or explore the lineup here. #switchtosafer
2. I’ve been attending the Institute for Integrative Nutrition, to put a more formal spin on my coaching. I started in May with the accelerated 6 month program, and it’s re-inspiring me with health and coaching in a lot of ways. But also reinforcing what I know for sure. Nice to know I know what I know. Wait, what? You get it. In any case I’ll be sharing some thoughts inspired by the learning. And I’m offering free intro coaching sessions as part of my requirement for school. Interested? Contact me to set up a call. As a thank you I will follow up with some free tips to start you on the way towards your goals.
3. I’ve been teaching more. I seem to talk and sing a lot in these classes, and I tell you what it’s kind of a nice change. I love that I get to share my love of the practice with a tiny bit more theory than I do just cranking people into a bind. Though hey that’s great too. Check me out at Euphoria Yoga in Woodstock 11:30 am Thursday the 16th and Thursdays thereafter. And stay tuned for updates! I hope to host a few pop ups, include some recipes and treats, and generally step it up. What are YOU craving in a yoga class or gathering this late summer and early fall?
4. It’s zucchini season! Yup it’s full force right now. Did you know August 8 was National Sneak Some Zucchini on Your Neighbor’s Porch Day? It is. It’s a thing. They even give you instructions. You sneak over there quietly, leave your zucchini and run away.
But there are lots of great ways to use it up, even if you’re sick of it. This latest one is a go-to of mine, but I don’t know if I’ve ever published it. Sometimes I don’t even sauté the noodles, I’m that lazy, and they’re good raw too. But it’s only a 5 minute stove top affair if you want them cooked. The dish is shown here with some raw mushroom falafels I pulled out of an old recipe book, but it doesn’t really need anything fancy. My favorite toppings are ripe summer cherry tomatoes and raw pine nuts with an extra swirl of olive oil and a sprinkle of basil. But you could put any protein you like on top too.
And with that, here’s how you can use up the zucchini I leave on your porch…
Have a delectable week. And don’t forget to contact me for your free health history.
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| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 5minutes |
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Zucchini Noodles with Avocado Cream
A zoodle recipe so decadent you won't miss the wheat or dairy, so easy you won't mind cooking dinner.
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- 4 zucchinimedium sized, or 2 larger zucchini
- 2 Tbsp. Avocado Oilor other neutral, heat resistant oil
- 2-4 cloves garlicminced
- 2 Avocados
- 1small bunch basil leavesfresh, chopped, but save a few leaves for a garnish
- 2Tbsp. Extra Virgin Olive Oil
- 1Pinch Sea Saltor to taste
- 2Tbsp. Nutritional Yeastoptional, but awesome
- 1 tsp. Garlic PowderAlso optional, but adds flavor
- Slice the avocados in half and scoop out the flesh adding it to the bowl of your food processor. I like the small bowl, since it gives the blades more contact with the small amount of avocado for easier blending.
- Add remaining ingredients to the food processor and process until smooth and creamy. You may have to stop and scrape down the sides a couple of times.
- Taste, and add seasoning and more oil to taste, and then blend again until completely smooth.
- To make the noodles, cut the ends off your zucchini and make noodles according to your spiralizer's instructions.
- In a heavy bottomed skillet, heat the oil over medium high heat, add the garlic and stir to cook, about 3 minutes. Don't let it burn! If it seems to be sizzling, turn down the heat to medium.
- Add the zucchini noodles to the pan and sauté until just soft. Don't cook too long or they will shrink a lot and release too much water.
- Divide the noodles among four plates. Place a large dollop of cream sauce on each and toss to coat well. Top with desired "fixins" and enjoy!
- Notes: 1. Never, ever, ever add salt to the zucchini noodles until ready to serve. They will release water like crazy and the whole thing will be a soggy mess. 2. You might have extra cream sauce left over. It's great as a dip too! A squeeze of lemon on top, or a floater of olive oil, can help keep it from browning. Refrigerate until ready to use...if it even lasts past dinner. 3. Nutritional yeast is also a great topper. Replaces parmesan well as a topping.
I’ve been meaning to post this recipe for a while. It’s divine, it really is. But I’ve been agonizing over the name, so if you come with a better one, one that’s not wildly suggestive (ahem!) go ahead and lay it on me. Best name gets free tips or digital cookbook.
As Thanksgiving approaches I am reminded of how grateful I am to have so many I people I love. People I love to cook for. Also how much I wish there were less traffic and intense planning leading up to said cooking…
That’s right. I did it. I put bourbon, vanilla, salt and caramel all together. It’s rich, it’s creamy, it’s dark and sweet with just a touch of salt. And it’s dairy free and ever so slightly more gentle on your system since it’s sweetened with coconut palm sugar. 
“Brrrrr…I need a sweater!” That’s my favorite thing to say in the summer. Yes, summer. Because while I love the long days and bright sun and outdoor time, I am not the biggest fan of high temps and humidity. Those clear, cool, sunny days that happen unexpectedly before fall? Precious!
Just in time for Thanksgiving…a new favorite fall recipe! I’ve been wanting to create the perfect warm breakfast to replace my summer smoothies, and it’s taken me quite a few trials to perfect. But in the meantime I discovered an amazing thing…this recipe is a fantastic dessert too! And really healthy, unless you put it in buttery ginger snap tartlet shells, that is. 
My life is all rainbows and unicorns. That’s right, every morning I wake up and little birds help me put on my yoga clothes. I meditate calmly with no monkey mind for a full hour, after which I drink pure lemon water from the stream before getting on my mat for a focused, intense yoga practice on my own. After that the day flows easily with the perfect healthy food, all of which I make myself. Abundant clients throw themselves at me willy nilly. I easily handle all personal interactions. If there is the rare time of stress, I handle it with equanimity, without being overly reactive. I NEVER go crazy and do something self destructive. I am totally at peace, regardless of what life throws at me.
If you’ve been anywhere near instagram lately, or have read the menus at your local coffee and tea shops, you may have noticed a craze for a bright green tea called Matcha. It is everywhere suddenly! Even my favorite little local coffee shop is offering a matcha latte. And, it’s a pretty healthy craze. Matcha is loaded with antioxidants, even more than ‘regular’ brewed green tea, due to the fact that you drink the whole ground leaf rather than just brewing the leaves and tossing them.
There’s a little something causing a stir over on Instagram lately. Actually, it may not be causing a stir so much as it’s causing some drooling. It’s a chocolate coconut pudding pic from my breakfast the other day and yeah, I was totally a tease. I put it up there and left it there with no way for you to make it. Bad lady. 