I’ve got a theme going now, and I think it will carry me throughout 2020. That theme is:
We’re not sitting on ideas—we’re executing.
So many of us have incredible ideas, but we have so many things keeping us from starting—fear, doubt, lack of confidence, lack of organization, etc.
We might have great reasons for not beginning or putting off our plans, but I want you to remember that what you create isn’t just for you. It might be your vision, but that vision coming to fruition can change the lives of people you haven’t even met.
I was talking to my sister to get some feedback, and trying to decide what should be my next project to begin. I already made my mind up that I was going to do more than talk. I was going to move.
The end result was my second published book! It’s called Foods Your Body Loves, and it’s something I am super proud of and excited to share.
The book is a compellation of recipes, health tips, and lists of different pantry items I buy time over time because they really work.
I’m all about making this health journey simpler. Why should you have to struggle, when I’ve already done so much of the work? That’s why I want to share it.
So now you can finally get the full recipe for how I made yummy and nutritious smoothies or crispy cauliflower tacos, or how you can veganize tuna salad. Trust me, it’s so good!
I hope you’ll grab a copy of my new eBook and also remind yourself that…we’re executing!
I’ve put together a list of easy, delicious and healthy housewarming foods that your guests are sure to love! Mix and match 4 to 6 items from this list and you’re off to a great start! Simply click on the photo to link to the recipe.
Likely you’re reading this because you’re already subscribed to my blog for tips and recipes, or if you wandered to this site you’re someone interested in cooking or health.
A little about me, I recently finished a graduate program in mechanical engineering where I focused on solar cooking options for women in developing countries. It was such a good experience, and I honestly wish I had more time to explore.
Now I work full time and I haven’t saved the world yet, but I do make a little impact by working on reducing air pollution. In addition to this, in every moment of spare time I find, I devote myself to helping improving the quality of life of others around me by trading unhealthy habits for good ones! It’s really rewarding to hear stories of weight loss, improved strength, and even the elimination of the need of medication.
Going along with the theme of health, my most prized product is my book, The Divine Hostess: A guide to cooking, hosting & healthy living . I’m proud of this book because it is my way of sharing my personal experiences with learning to cook and discovering healthier ways to do so. Over the years I’ve found I can take charge of my health primarily by the way I choose to fuel my body, and I can have fun doing it!
If you haven’t purchased a copy, please stop by and do so today. You’ll be happy you did!
It it a small business Saturday and in honor of this, The Divine Hostess book is on sale for just $16! For those of you who don’t know, it is a cooking handbook for your cooking, hosting, and health needs. The recipes are simple, delicious, and wholesome. There are tips throughout the book that help you prepare things for guests for parties and special events. There’s even a sample menu for a Super Bowl party and a baby shower!
I have for as long as I can remember loved summer—the smell of barbecues, sun-kissed skin, vacations, delicious sweet fruits, and the sun staying out longer than any time of the year. This salad is light, yet filling– and adds enough sweetness to appeal to your sweet tooth, yet just enough fiber to keep you right on track with your health. I am celebrating summer, because even if most of us are too old to enjoy summer vacation from school or all day pool parties, we can all use an extra hour or two of sunshine. Happy 1st day of summer, everyone!
Ingredients (per salad)
1 cup baby spinach
1 cup baby arugula
¼ cup cubed cucumber
1 TBSP Balsamic vinegar
1 small plum, seeded, sliced
1 apricot, seeded, sliced
1 thin slice of red onion, rings separated
1/8 cup of mint leaves
¼ cup feta cheese
¼ tsp sea salt
Dash of ground black pepper
2 to 3 TBSP lemon juice
8 to 10 Kalamata olives
1 TBSP grapeseed oil or olive oil
In a large mixing bowl, toss spinach, arugula, cucumber and mint leaves with 2 TBSP lemon, sea salt and 1 TBSP grapeseed oil. Once well tossed, move salad to the plate or bowl in which it will be served. Top the salad with layers of plum and apricot slices, thin onion rings, feta, olives and additional lemon juice for added flavor. Last, drizzle balsamic vinegar over the entire salad and serve.
Check out the video below to find out about the delicious dark cherry balsamic vinegar I used for my salad for from Pastamore: