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And just like that, it’s March. Practically MID-MARCH! Time is flying. And appropriately, I hit the ground running at the beginning of the month. If we were chatting over a cup of coffee, I’d have a few updates for you.
This vegan curried carrot and quinoa soup is healthy comfort food. It’s delicious, creamy, and packed with nourishing ingredients.
Oh, Valentine’s Day. There have been times in my life when Valentine’s Day was not quite as love-filled and cheery as it is now.
Happy Wednesday, friends! I hope you had a relaxing weekend (Super Bowl and all). I was in the Bay Area over the weekend, celebrating a friend’s baby shower, getting work done, and spending quality time with my parents.
Maybe you’re in the depths of a relationship with food and your body that you desperately want out of. In that sense, mindful eating doesn’t exist in your vocabulary.
We watch a lot of sports in our apartment.
Actually, I take that back. My husband would tell you that we watch a normal amount of sports in our apartment. If there’s such a thing.
I’M BACK!
It’s been over a month since I lasted posted here — but, for good reason. First and foremost, I was enjoying the holidays with my family. I spent as little time on my computer, except for freelance work and health coaching clients. Secondly, I was traveling quite a bit!
I love hummus. As in, I’m borderline obsessed with it. Whether I’m making a homemade batch or picking up a container from the grocery store, it’s always in our fridge.
When it comes to breakfast, I’m a creature of habit. It depends on the season, but once I get on a ________ (smoothie, eggs, oatmeal, yogurt, etc.) kick, the habit stays. That is, until my cravings change. As of late, that’s meant pancakes for breakfast.