Looking for an alternative to your favorite chicken salad sandwich? I've got you covered. This vegan version is just as delicious (and even more nutrient-dense!) than the creamy chicken salad of your dreams. Without compromising flavor or texture, I've made a few swaps and the result is both sweet and savory.
Happy Sunday, friends. This weekend was filled with deliciousfood, plenty of ice cream, time with friends, watching the Colorado Classic, exercise, and a nap. It was busy and productive, and I feel prepped for the week ahead. That said, I'm certainly counting my blessings. It's been a tough weekend for many Americans. From my small corner of the world, I'm sending love and hope to those who need it. May we continue to peacefully fight for the equality of all people, both here in the U.S. and around the world.
Happy Sunday! It's almost the end of the month (does anyone else feel like July flew by?), so I'm back with a slew of food photos. This round features a few of July's breakfasts, dinners, and everything in between. If you missed my first post in this series, hop over to my Eats, Lately: June 2017.
One of the things I love about travel is experiencing life as a local. I have an affinity for grocery shopping where the locals grocery shop and eating dinner where the locals stop for dinner. I’ll stroll through parks and eclectic neighborhoods or even sign up for a group exercise class, just to get my bearings. And while Airbnb has paved the path for this type of travel, having a best friend who lends you her (or his) apartment is even better. Especially if that apartment is located in one of the most quaint, idyllic parts of a city.
If you’ve been following my blog, you’ll know that I love my food processor. And to be honest, I’m not sure how I survived without it. Mine is from Cuisinart, and it is pure magic. No, this isn’t a sponsored post—I just genuinely love the thing. I’ve made everything from dessert to dips to soups to energy bites. In all reality though, I’ve only scratched (pulsed?) the surface in terms of its versatility. So today, I’m bringing you yet another food processor concoction: pesto.
Happy Monday, friends. I’m finally home from a whirlwind of a month, and it feels so good to be back in Colorado. If you’re new to the blog, welcome! To bring you up to speed, I was traveling during most of June. The first part of the month was spent in the Midwest / East Coast. The later part was spent on the warm shores of the Pacific Ocean.
Oh, Chicago. What a lively, captivating, energizing, and humid place you are. Like most metropolitan cities, you're a melting pot of people and cultures and traditions. You have quirky neighborhoods, outstanding architecture, towering skyscrapers, and unique boat tours. You have an expansive, beach-like lakeshore and beautiful homes.
You either love it or you hate it, but tuna salad was a staple in our house growing up. We'd add it to toasted sourdough bread, scoop it up with Triscuit crackers, or add it to a few crispy romaine lettuce leaves. My mom would throw together a few ingredients—freshly squeezed lemon juice, sea salt and black pepper, mayo, and capers—and we would dive right in.
This gluten-free, protein-packed, vegetarian pasta salad is a nutritious and colorful accompaniment to any potluck, BBQ, or weeknight meal. I added chopped herbs and lemon juice to keep it light and fresh, but it's also hearty and satisfying thanks to the lentil pasta, garbanzo beans, and sun-dried tomatoes.
If you ask me if I love living in Colorado, I will tell you, yes. It's been almost ten years and this place has changed the trajectory of my life. We've had our up and downs, of course, but that's the nature of any relationship. I've found my closest friends, a stable job, the love of my life, and a perpetual growth that keeps me in a constant state of change.
I'm starting a monthly series called "Eats, Lately," to round up recent dishes, snacks, restaurant meals, etc. While I love sharing food over on Instagram, I certainly don't post everything I'm consuming. First and foremost, I have a life to live! Second, I would already have 3k photos posted to my account—I love to eat, and I eat all of the time.
Once Memorial Day rolls around, summer is practically here. And I love summer—everything about it: the sunshine, farmers' markets, patio brunches, al fresco happy hours, hiking opportunities, and long days. These things are all beckoning, and I can't wait to store my down jackets and boots for good.
Body image. Oh, body image. It's something we want to talk about it, but it's also taboo. I was reading a few articles the other day about body image relationships, and I came across this. I wanted to share it here. It struck a cord with me, and I hope it does for you, too.
Happy Sunday, friends. I hope you're taking it easy, spending time outside, and enjoying the end of the weekend. Yesterday, we started the morning at our neighborhood favorite, Stowaway Coffee + Kitchen. Then, we did our weekly grocery shopping.
Happy Tuesday, friends. How are you? If we were sitting down together, I'd tell you that it's been a relentless last few weeks for me. From attending an all-women's leadership camp in Boulder to helping host a jam-packed, two-day tech conference in Denver, to rounding out last weekend by brainstorming with my friends over at PlayHard GiveBack, I'm running on empty.
This smoothie is my jam. It's chock-full of antioxidants, nourishing fats, muscle-building protein, and low-glycemic carbs. It's well-balanced, providing more than just a jolt of natural sugars to my body. It leaves me feeling satisfied and energized. It's not overly sweet, and it's full of fiber.
Feliz (almost) Cinco de Mayo! Tonight's post is short and sweet, mainly because my to-do list is a mile long. Tomorrow, I'm off to an all-women's leadership retreat. I still haven't packed, and I'm only half-way through the retreat's required reading.
Happy Wednesday, friends! Today, my recipe for chocolate avocado pudding is over on the PlayHard GiveBack blog. It's creamy, perfectly sweet, and super versatile. While most chocolate puddings call for cornstarch, refined sugar, and egg yolks, this version is vegan (and gluten-free).
Broccoli belongs to the cruciferous vegetable family—this includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply ample nutrients, and they're truly one of the world's healthiest veggies.
For a long time, food was simply food, and I viewed it as so. I wasn’t meticulous about what I was eating nor when I was eating. I ate when I was hungry and stopped when I was full. I ate broccoli and I loved sweets. I ate intuitively, at a time when I didn’t know what eating intuitively meant.
Happy Monday, friends! I hope your weekend was relaxing and that you're ready to start the week on a good note. I'm a firm believer that positivity breeds positivity. So, even if your weekend was only mediocre, let's make this a kick-ass, productive week. Alright?
My husband was born and raised in Hyvinkää, Finland. That's approximately 5,000 miles from where I grew up. Like most Finns, he’s kind, inquisitive, and very smart. He’s creative and loves music. He’s impressively sociable, except when it comes to strangers in elevators. True to his roots, he embraces cold weather. The mountains are always calling, and skiing is a daringly effortless activity.
Kale. It's so 2016 (or 2015? 2014?). But it's a staple in our household. Baked, steamed, or massaged, we don't discriminate. Hop over to PlayHard GiveBack's blog to check out my embarrassingly simple massaged kale recipe.
I tend to get stuck in a breakfast rut. Can you relate? Growing up, breakfast was usually a bagel (broiled with butter and spun honey—my dad’s specialty) and a glass of OJ or guava juice, all scarfed down in 30 seconds before rushing to school. It was carb-y and delicious, and I was hungry about an hour later ;)