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Sesame_Ginger_Salmon_Bowl_Recipe

Sesame Ginger Salmon Bowls

June 28, 2018
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A couple of weeks ago I received a diagnosis that changed my life for the better. You see, for years I’ve struggled with chronic pain in my side and abdomen, pain that I was told was just part of being a woman, and pain that I tried to forget about with prescription strength pain medicine.

And as weird as it sounds, I’d kind of just accepted that this was my life. I became an expert on pain management and even on the really bad days, the doubled over days, I’d remind myself that the doctors deemed it “normal” and not to make a big fuss over it. 

Well as it turns out, this kind of pain is not in fact normal. It’s caused by a disease known as Endometriosis and aided by the large benign mass they found growing in my abdomen. And while the past few weeks have been a blur, I can't help but feel relieved to have answers and to begin my healing journey. 

So what does all this have to do with food? Well, absolutely everything. 

There is no cure for Endometriosis. But there is immense hope and healing to be found through diet and holistic lifestyle changes. And this hope and healing isn’t just for me. It’s for you, too. It’s for anyone suffering from chronic illness, depression, anxiety, infertility, digestive issues and more. And for anyone who just wants to feel better, have more energy and eat a diet rich in whole foods.

I know I’m not alone on this journey, and my hope is that the recipes and healing techniques coming to the blog might inspire your own path to wellness! Because if there’s one thing I know to be true, it’s that food is a miraculous healer and it’s given to us for a reason. 

Going forward, you can still expect the same dose of delicious recipes! They’ll just be created with the intent to reduce inflammation and support healing. This means lots of seasonal, plant-based recipes and healthy alternatives to recipes that would typically include gluten, dairy or refined sugars. 

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Now without further ado, please allow me to introduce you to my new favorite lunch! This Sesame Ginger Salmon Bowl is built on a bed of riced cauliflower and topped with the kitchen sink of Thai-inspired ingredients. I like to use a mixture of raw and cooked veggies and herbs, like fresh radish, purple cabbage, mint, julienned carrots, edamame, snap peas, pickled ginger and avocado, but you can certainly throw in whatever you have on hand! You can also use brown rice in place of cauliflower rice if you’re eating grains and black sesame seeds are a nice touch either way! 

The trick is tying it all together with this flavor-packed Sesame Ginger sauce! 

Not only do I love this meal because it’s fresh, healthy and flavorful, but it’s a simple way to incorporate Omega-3 rich Salmon into your diet. As you may already know, Salmon is King when it comes to reducing inflammation, but sourcing high quality salmon can be tricky when you’re landlocked like me. Luckily you can order it online from one of my favorite sources, Greensbury Market. Their Alaskan Sockeye Salmon is wild-caught, sustainably sourced and incredibly delicious! And if you want to give them a try, you can use code FEASTANDFABLE10 for 10% off your first order! 

I hope you enjoy this recipe and I thank you for letting me share my story! 

Mackenzie Luttrell Food Photography
 
 

Thank you to Greensbury Market for providing the delicious salmon for this recipe! 


Sesame_Ginger_Salmon_Bowl_Recipe

Sesame Ginger Salmon Bowls 

for the Sesame Ginger Sauce: 

  • 2 tsp. toasted sesame oil 
  • 1/4 cup coconut aminos 
  • 1/8 tsp. black pepper, or more to taste
  • 1” knob of fresh ginger, grated
  • 1 garlic clove 
  • 1 tsp. rice wine vinegar
  • 1 tsp. honey 
  • pinch of salt, optional 

for the Salmon Bowls

  • Wild-caught Salmon 
  • salt and pepper 
  • 1 head cauliflower or 1 package pre-riced cauliflower (found in freezer section of most grocers) 
  • Coconut oil (or 4 Tbsp. of the oil of your choice to cook the cauliflower rice and salmon)

topping ideas: 

  • radish, chopped
  • fresh mint and/or basil
  • julienned carrot
  • edamame, cooked
  • snap peas, strings removed and blanched
  • avocado
  • purple cabbage, shredded, sautéed or served raw
  • black sesame seeds 

INSTRUCTIONS

  1. Prepare the Sesame Ginger sauce. Place the toasted sesame oil, coconut aminos, ginger, garlic, rice wine vinegar, honey and black pepper in a bowl. Whisk to combine and set aside. 
     
  2. Next, prepare the cauliflower rice. Remove the stem and quarter or chop the cauliflower until it can fit into the bowl of a food processor. Pulse the food processor until the cauliflower is the size of rice. Set aside. 
     
  3. Prepare the veggies, herbs and toppings. Chop the raw vegetables, such as radish, carrot, avocado and mint or basil. Cook any ingredients that need to be blanched or boiled such as edamame and snap peas. I find purple cabbage is delicious when sautéed in a bit of ghee or coconut oil, but it’s just as tasty raw. Set the prepared veggies aside. 
     
  4. Cook the cauliflower rice. In a large skillet, place 2 Tbsp coconut oil and let melt over medium high heat. Once heated through, add the cauliflower rice with a few pinches of salt and pepper. Stir to coat the rice and turn the heat down to medium. Let cook until the cauliflower is softened and cooked throughout. You can begin preparing the salmon while the rice cooks, and once it’s done, simply cover it with a lid and take it off the burner. 
     
  5. To prepare the salmon, give each fillet a pinch of salt and pepper. Cook on the grill, or follow this method: Heat 1-2 Tbsp. coconut oil in a cast iron skillet over medium high heat. Once it’s nice and hot, place the salmon fillets in the skillet flesh side down. Let them sizzle away for about 2 minutes undisturbed, then place the skillet in an oven preheated to 400 degrees F. and cook for about 3-6 minutes depending on the thickness of the fillet. Once they’re cooked, carefully remove the skillet from the oven and use tongs to gently lift them out. The skin will peel off easily in one piece! 
     
  6. Lastly, assemble the bowls. Place a big heap of the cauliflower rice in a bowl. Spoon a teaspoon or two of the sauce over the rice, then add in your veggies. Top with salmon, black sesame seeds and drizzle with more of the sauce. Then, enjoy! 
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Pimento_Mac_and_Cheese_Recipe_Tillamook

Pimento Mac-N-Cheese

May 30, 2018
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Years ago, when friends and family would visit with us in Nashville, it always meant a trip down to Broadway for live music, a quick stop by the Parthenon and maybe a visit to the modest, but sought-after Loveless Cafe for some warm, flaky biscuits. 

But today, that itinerary - and Nashville itself - looks quite a bit different. There’s dozens of new and hip restaurants to choose from, locally owned breweries to visit, new neighborhoods to walk through with trendy rooftop lounges, art galleries and cafes. At times it feels more like a Brooklyn Borough than a city of the South, attracting an onslaught of tourists, artists and celebrities. 

But somewhere beneath the Instagrammable wall murals and the cupcake vending machines, we have Hot Chicken to keep us grounded. And every real Nashvillian knows you can't have Hot Chicken without Pimento Mac-N-Cheese. 

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This recipe for Pimento Mac-N-Cheese is inspired by our favorite Hot Chicken restaurant in town, Hattie B’s. It’s part an homage to the city’s Southern roots and part an early birthday present for my husband. Because no one loves Mac more than him! 

The dish gets its signature, subtle spice from sweet pimento peppers and a hint of smoked paprika. Combined with 2 heaping cups of Tillamook’s Extra Sharp Cheddar Cheese, it’s the perfect cheese to noodle ratio and needless to say, it's packed with flavor! 

I like to use large elbow macaroni noodles for this recipe (but any kind will do!) and top it off with a few toasty breadcrumbs for added texture. You can serve it up in one large dish or in several mini skillets - either way, it will be delicious! 

Enjoy! 

Mackenzie Luttrell Food Photography
 
 

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Special thanks to Tillamook for sponsoring this post! 

Pimento_Mac_and_Cheese_Recipe

Pimento Mac-N-Cheese

INGREDIENTS

  • 3 cups uncooked Large Elbow Macaroni Noodles
  • 4 cups Whole Milk
  • 1/4 tsp red pepper flakes
  • 1 tsp. salt
  • 1/8 tsp black pepper 
  • 2 tsp. smoked paprika 
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups grated Tillamook Extra Sharp Cheddar Cheese
  • 1/2 cup Diced Pimento Peppers 
  • 1/4 cup Panko Bread Crumbs
  • 2 Tbsp. Olive Oil
  • Chives, chopped, for garnish 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Cook the macaroni, drain and set aside. While the macaroni cooks, grate the cheese and set aside. 
     
  2.  In a large sauce pan, combine the milk, red pepper flakes, smoked paprika, salt and black pepper. Bring to a simmer, not a boil, and stir occasionally. 
     
  3. While the milk mixture comes to a simmer, melt your butter in a small saucepan. Using a whisk, slowly add in the flour, whisking all the while to prevent clumps from forming. Continue whisking until all the flour has been incorporated, about 3-4 minutes. Then, remove from the heat. Once the milk mixture is simmering, add in the butter mixture and stir until smooth and thickened, about 4-5 minutes. 
     
  4. Once thickened, remove from the heat. Add in your grated cheese and pimentos and stir to combine and melt the cheese. Then, add in the macaroni noodles, stir to combine and spoon into your dish or dishes. Cover with foil and bake for 35-40 minutes. While the macaroni bakes, toss the bread crumbs with the olive oil in a bowl and set aside. 
     
  5. Once baked, remove the foil, give it a stir and sprinkle with the bread crumbs and an additional sprinkle of cheese if you desire. Then, return to the oven and bake until the bread crumbs have started to brown. Alternatively, you can place under a low broiler to brown quicker. 
     
  6. Remove from the oven, garnish with chopped chives and enjoy! 
In Dinner Tags Pimento Mac and Cheese Recipe, Pimento Macaroni and Cheese, Pimento Mac N Cheese Recipe, Tillamook Cheddar Cheese, Simple Macaroni and Cheese REcipe, Southern Macaroni and Cheese, Skillet baked Macaroni and Cheese, Mac and Cheese with Pimentos
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Peach_Caprese_Grilled_Chicken

Peach Caprese Grilled Chicken

May 24, 2018
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It’s Peach season. It’s grilling season. It’s dress weather. And I’m happy. Even though I made the mistake of learning how to grill last summer and even though it’s already 90 degrees outside. 

I say mistake, because grilling season used to be like a mini-vacation for this gal. I’d prepare a simple summer side or two and then kick my feet up while my husband did all the heavy lifting. And it felt like staying at the Four Seasons, only better. 

Until one day, I got the bright idea to learn how to do it myself. And I felt all excited and empowered, until I realized what I’d done. Like when your parents teach you how to do your own laundry and you realize you’ve been duped.

But in all honesty, I still love this season of cooking. I love the simple flavors of summer and the crunchy char marks of the grill. I love the way it invites you to eat al fresco and maybe pour another glass of wine. I love clipping fresh basil and dousing everything with lemon and how light, healthy and refreshing it all feels. 

And I definitely love this recipe for Peach Caprese Grilled Chicken! 

The idea for this recipe came to me after my friends at Greensbury Market sent me a shipment of their organic, free-range chicken breasts to try. I knew I wanted to create a flavorful marinade, infused with flavors of basil and balsamic, and then I remembered that everything tastes better with peaches on it, in it, atop it (insert preposition here). 

So I took some hints from my favorite recipe for Peach Caprese Salad and voila! Flavorful, grilled chicken, topped with a round of mozzarella, fresh peaches, basil and mint and drizzled with a balsamic glaze. It’s light, healthy, delicious and a wonderful way to kickstart grilling season! (Even if you’re the one grilling.)

Enjoy!

Mackenzie Luttrell Food Photography
 
 
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Peach Caprese Grilled Chicken

*Serves 4

INGREDIENTS

for the Basil Balsamic Marinade:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1Tbsp. honey, or more to taste 
  • 2 cloves garlic
  • 1.5 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. finely chopped basil
  • 1 Tbsp. finely chopped mint

for the Peach Caprese Chicken

  • 4 organic, chicken breasts
  • fresh mozzarella, sliced into 4 rounds, 1/4” - 1/2” thick
  • 2 peaches, pitted and diced 
  • fresh basil, chopped for garnish
  • fresh mint, chopped for garnish
  • balsamic glaze, for drizzling 

INSTRUCTIONS 

  1. First, make the marinade. Combine the oil, balsamic, honey, garlic, salt, pepper, basil and mint in a bowl and whisk until combined. Taste and add more honey, salt or pepper as needed. Then, place your chicken breasts in a shallow baking dish or ziplock bag, and pour the marinade overtop. Coat the chicken with the marinade, cover or seal, and let rest in the refrigerator for at least 1 hour or overnight (longer the better!)
     
  2. When you’re ready to make the chicken, remove from the refrigerator and heat the grill to medium high. While the grill heats, chop the peaches, mint and basil and set aside. Slice your mozzarella into rounds and set aside. Then, place the chicken on the grill and cook for 6 minutes, reserving the marinade. After 6 minutes, brush the chicken with marinade, flip and cook for an additional 4 minutes. Then, place a slice of mozzarella onto each chicken breast and let melt slightly while the chicken breasts finish cooking or reach an internal temperature of 165 degrees F.  (Note: You can also place the chicken under the broiler to quickly melt the cheese if you’re worried about overcooking your chicken.)
     
  3. To serve, simply plate the chicken, top with spoonfuls of the fresh, chopped peaches and garnish with chopped fresh basil and mint. Drizzle with a healthy dose of balsamic glaze and enjoy!
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In Dinner Tags Peach Caprese Grilled Chicken Recipe, Peach Caprese Chicken, Simple Grilled Chicken Recipe, Peach Grilled Chicken, Grilled Peach Chicken, Healthy Grilled Chicken Recipe, Basil Balsamic Marinade, Peach Balsamic Marinated Chicken, Greensbury Market, Memorial Day Grilled Chicken with Peaches
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Chef Richard's Strawberry Clafoutis

May 22, 2018
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There’s nothing quite like early summer in Tennessee. It’s a brief, but blissful time, when mornings are cool and damp, and evening storms bring pink, pastel skies. Every inch of the earth becomes cloaked in green, and once known paths become unruly beds for tall grasses, wildflowers and engorged bushes. 

And somewhere underneath all this overgrowth, deep in the belly of the forest, a bass line of crickets, bees and insects hum in perfect cadence. It’s the pulse of summer, giving rhythm to the squawks and squeals of the birds, and reminding us just how good it is to be alive. 

And it’s during this time that fresh, local strawberries are ripe for the picking. Delicate, juicy and brimming with flavor, these sweet summer berries are nothing like what you find in the stores year round. They’re ruby red and almost purple, pocked with the tiniest of seeds, their flesh tasting of candy.

Born from thick, but sightly bushes, strawberries like to hide beneath a canopy of lime green leaves, staying cool and hidden from the sun. Picking them is admittedly more taxing, requiring awkward angles and knees in the dirt. But the juice is worth the squeeze so to speak, because there’s nothing like pulling back a sea of leaves to find a cluster of beautiful, red berries before you.

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In Nashville, I like to pick my strawberries at Green Door Gourmet. Set on 350 acres of rolling Tennessee land, they are a beautiful, organic farm that yields impressive, flavorful produce. It’s always a peaceful and pleasant experience and it certainly helps that the farm is run by some wonderful, passionate people! 

My friend Richard is the Farm Chef at Green Door Gourmet and he’s been kind enough to share his delicious recipe for Strawberry Clafoutis with us. Richard is the kind of chef that’s always chasing those rare and seasonal ingredients you can only find in the wild. I’m always learning something new from his dishes, and I love how he takes the concept of farm to table and pairs it with the kind of elegance you find in French cooking. 

If you’ve never had a Clafoutis, it’s a classic French dessert that consists of a fluffy, custard-like filling that’s studded with fresh fruit like cherries or strawberries. It’s incredibly simple to make, and can be served in one large baking dish or skillet, or several mini ramekins or skillets. Just don’t forget to top it with ice cream and strawberry sauce! 

I hope this recipe inspires you to pick your own strawberries this season and to share this delicious Strawberry Clafoutis with friends and family. As always, enjoy!! 

Mackenzie Luttrell Food Photography
 
 
Strawberry_Clafoutis_Recipe

Strawberry Clafoutis 

INGREDIENTS:

  • 1 pound Strawberries, halved or quartered
  • 1 Tbsp. Cornstarch
  • 3 Eggs
  • 1 Cup Milk
  • 2/3 Cup Flour
  • 1/4 Cup Sugar
  • 2 teaspoons Vanilla Extract
  • pinch of Salt
  • powdered sugar, for garnish
  • ice cream, for topping
  • strawberry sauce, for garnish

INSTRUCTIONS:

1.) Preheat oven to 365 degrees F. Gently wash and dry the strawberries. Then, cut large strawberries into quarters and medium strawberries in half (eat the small ones!).

2.) Toss the strawberries lightly with sifted cornstarch and divide between 4 ramekins (or 8, 3.5 inch mini-skillets). Then, whisk together the eggs, milk, flour, sugar, vanilla and salt. Pour over the strawberries and bake until partially golden-brown and slightly puffed up, 25-30 minutes (or 16- 20 minutes if using mini skillets). Serve with a garnish of sifted powdered sugar, ice cream and strawberry sauce! Enjoy! 

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banana oat pancakes with roasted strawberries

May 9, 2018
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I can remember the first meal I prepared for my mother. It was a simple recipe of scrambled eggs with diced tomatoes and one that I found in my favorite recipe book for kids. I was probably eight or nine years old at the time, tall enough to reach the stove and old enough to know how to use it. And while I can’t recall if this particular morning was in celebration of Mother’s Day or just an average Sunday, I do recall waking up early to get started because more than anything, I wanted her to be surprised. 

I’ll never forget the way I felt when she walked into the kitchen, wrapped in her favorite blue robe, wearing a sleepy smile on her face. I sat her down at the end of the kitchen table with a cup of cold cranberry juice and insisted she stay there as I finished preparing her breakfast. Once plated, I carefully brought the eggs to her - swimming in tomato juices and likely shy of salt - and all I can remember is how happy I felt to have made this food and how badly I wanted her to like it. 

Twenty years later, and I still love making food for others, especially when it’s a surprise. And I have a feeling you do to. So I created a recipe with Mother’s Day in mind that’s incredibly delicious, healthy and so simple, even the kids can help make it. 

This recipe for Banana Oat Pancakes comes topped with fresh, pan-roasted strawberries and is free of gluten, dairy (except for eggs) and refined sugars. It whips up quick, has a fluffy, flavorful texture and leaves you feeling oh so satisfied. 

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And while these pancakes are special enough on their own, I say go the extra mile. Place a stack on a tray next to a pitcher of maple syrup, some freshly picked wildflowers from the yard and a handwritten note or two. If you have children, ask them to help! They will love stirring the batter, cracking the eggs and helping to pick the flowers. I promise you, nothing will make mom feel more loved than being surprised with a homemade breakfast in bed (especially one that’s healthy!). 

I’m so grateful for all you mamas out there! You have the hardest and most important job in the world and I wish you mountains of pancakes on your special day! 

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BANANA OAT PANCAKES WITH ROASTED STRAWBERRIES

INGREDIENTS

*makes 8-10 pancakes 

for the pancakes:

  • 1.5 cups of oat flour made from 2 cups of rolled oats (not quick cooking or steel cut oats)
  • 3 tsp. baking powder
  • 3 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup coconut milk, plus 1-2 Tbsp more as needed to thin batter
  • 1 banana
  • 1 tsp. vanilla extract
  • 1 Tbsp. vegetable oil (or flavorless oil) 
  • 3 Tbsp. maple syrup 
  • 2 eggs + 1 egg white

for the roasted strawberries: 

  • 2 - 3 cups sliced strawberries  
  • 1 - 2 Tbsp. maple syrup 
  • Optional Garnish: sliced almonds

INSTRUCTIONS

  1. Place a sheet pan in the oven and preheat to 200 degrees F. 
  2. Next, make the oat flour. Place 2 cups of rolled oats (not quick cooking oats) in a food processor and process into a fine powder. Then, place the flour into a bowl and add in the baking powder, cinnamon and salt. Stir to combine and set aside. 
  3. In a blender, place the coconut milk, banana, vanilla extract, vegetable oil and maple syrup. Blend until smooth. Then, add in 2 eggs and 1 egg white and blend quickly until incorporated, being mindful not to over mix. 
  4. Pour the liquid into the flour mixture and stir until just combined. Let set to thicken while you heat your pan or griddle over medium heat.
  5. While the griddle heats, prepare the roasted strawberries. Place the sliced strawberries in a skillet and toss with 1-2 Tbsp. of maple syrup. Cook over medium heat, stirring occasionally. The skillet should be hot enough to help the strawberries release their juices, but not so hot that the juices burn or evaporate. Feel free to turn down the heat to medium low once they start to get juicy.
  6. Lastly, make the pancakes. Give the batter another stir and place 1/4 cup of batter onto the center of the skillet or griddle. Allow to cook until the edges become slightly dull and any bubbles that have surfaced pop. Flip, and let cook for 1-2 minutes or until the center feels done. Once cooked, place the pancake on the baking sheet in the oven to stay warm and finish making the rest of your pancakes. If you want a thinner batter, add 1 - 2 Tbsp. more of coconut milk.
  7. To serve, place a stack of pancakes on a plate and scoop the roasted strawberries overtop. Then, drizzle with a bit of maple syrup and enjoy!
In Breakfast Tags banana oat pancakes with roasted strawberries, gluten free banana oat pancakes, gluten free pancakes, dairy free pancakes, dairy free, refined sugar free pancake recipe, healthy pancake recipe, simple healthy pancake recipe, pancakes with roasted strawberries, roasted strawberries recipe, mother's day breakfast recipe, mother's day brunch recipe, pancake recipe for mother's day
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Hello and a warm welcome to Feast + Fable! 

Hello there and welcome to Feast & Fable! I'm Mackenzie, a food believer on a mission to leave you inspired and hungry.


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At my house, summer dinners are nice and relaxed. I follow a simple equation really, grilled protein + a seasonal vegetable or two, infused with fresh peaches, cherries and summer herbs where I can. In the morning I’ll throw together a quick marinade for whatever we’re grilling that night. Sometimes it’s a beautiful piece of wild salmon, chicken breasts or even kale, other nights it’s sausages from my local butcher or a simple @greensburymrkt skirt steak like the one you see here. I keep it interesting by switching up the sides and always reaching for what’s in season. 🌿Lately I can’t get enough of sautéed purple cabbage, radishes and as you may have guessed, cherries.
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Last night we grilled this balsamic marinated skirt steak and topped it with a beautiful mix of cherries and merlot finishing salt - my favorite! I like to toss cherries with black pepper, balsamic, basil and maybe a little shallot for that sweet and savory taste. 😋🍒
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What’s your go-to summertime dinner? 🤷🏻‍♀️#dinewelllivewell #ad #summertime
When bath time gets a little extra and you're loving it! 🤣 But seriously how cute is my nephew?! He joined our family almost a year ago and has been the light of our lives ever since. It's hard to imagine what life was like without him! These days, trips home mean snuggling, loving and squeezing him as much as possible while he still lets me. 🤗I'm so grateful for a family that fills my heart to the brim and to my beautiful sister (and bro-in-law) for bringing this little light into the world 🙏🏻 God is good!
I did it! 🤗 I gave up caffeine and I'm finally starting to feel like a real, live human again! I'd fully expected to have headaches, but man I didn't realize how significantly caffeine impacted my mood and my overall personality 😳 For about two weeks there I mostly just felt numb, emotionless, exhausted and scared that I'd never return to normal. 😞 But not today my friends! I've rounded the bend and I'm remembering what JOY feels like again! 💃🏻
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And if you think I'm being dramatic, let me just say that I've had a caffeinated beverage every day of my life since about the 3rd grade. And even before then, I was a preschool dropout and my days consisted of hanging out at the coffee shop with my mom sipping black tea. So let's just say this is HUGE and if I can do this, anyone can! I'm onward and upwards on this healing journey and sending you all kinds of love and light today! ✨✌️🙌
Taking a quick break from recipe testing to scarf down this Sesame Ginger Salmon Bowl for lunch! I recently discovered pre-riced cauliflower in the freezer section and it's been a serious game changer for quick meals around here. Because if there's one thing I've learned about eating well, it's that you've got to be prepared and keep your kitchen stocked with options. Otherwise you'll find me on the kitchen floor having a hanger-induced meltdown and digging through the trash while my husband searches every purse and bag in the house for a lone Lara Bar. 🤣 I hope you enjoy this recipe as much as I do, and you can check it out on the blog, link in profile! ❤️
“Obstacles are detours in the right direction.” This line by @gabbybernstein has been my mantra as of late. It reminds me to choose love over fear, to live in trust of what is and not in worry of what will be and to find peace in every situation.
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It’s not always easy, I’ll be the first to admit, but it’s a mindset worth fighting for. Just think about how different your life would be if you could accept instead of resist the unexpected. If you could let go of the way things should or ought to be and just be grateful for what is. If you could find deeper meaning amidst the discomfort and see it as a stepping stool for your own personal growth.
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Over the past few weeks, I’ve chosen to embrace my detours with this mindset and I can feel the resistance slipping away, leaving me light as a feather. I’m leaning into this new, unknown direction with a positive and grateful heart and I can already see the light and love that’s to come from it.
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I hope this mantra brings peace to your own life and if you want to dive deeper, I highly recommend Gabby’s book, “The Universe Has Your Back” for some more miracle nuggets of wisdom. ✨❤️
Follow along!

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