Jesse and I ate this egg casserole Christmas morning and both thought it was spectacular. I threw it together that morning and while it baked, we enjoyed coffee and opened some gifts from our family. It was just us on Christmas and it turned out to be a quiet, but enjoyable day. We were both okay with quiet and hanging out at home since we were recently traveling in Hawaii (which was our Christmas gift to each other).
Meanwhile, when I made this recipe, I was fortunate to have half of a roasted delicata squash leftover in my fridge, but if you don’t have any leftover, here’s what to do: cut the squash in half, scoop out the seeds and place in a baking pan cut-side down. Fill the pan with about 1/4″ of water and bake in a 350 degree oven for 45-60 minutes.
Anyway, I hope you all had a lovely Christmas that was filled with joy. I wish you all a happy New Year!
1/2 Tbsp grass-fed butter
1 lb ground turkey breakfast sausage (pork sausage is fine too)
1/2 large roasted delicata squash, cut into 1-inch pieces (leave skin on)
1/2 cup grated raw grass-fed cheddar cheese, if tolerated
Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the ground breakfast sausage and break up with a spatula. Continue to cook for about 5-7 minutes or until meat is browned, stirring occasionally.
Place the spinach in the bottom of a 9×13 pan (note: you may need to grease your pan with a little butter before adding the spinach. I used a stoneware baking dish that doesn’t stick, but if you’re using glass or stainless steel, I’d recommend greasing it). Stir the sausage into the spinach and make sure it’s evenly distributed.
In a large bowl, whisk together the eggs, coconut milk or heavy cream, bone broth, sea salt, pepper, garlic granules, onion granules and nutmeg. Pour egg mixture on top of the sausage and spinach. Then, evenly distribute the squash pieces on top and sprinkle on the cheddar cheese, if using.
Bake for 30-40 minutes or until eggs are cooked through.
There’s been a cold front coming through Portland, and it has definitely been chilly. Thankfully, the sun has been in tow a good chunk of the days, but nonetheless, it’s still cold. This soup has been the perfect remedy to ward off some of the nip in the air, and it’s definitely a hearty one. I’ve found that I can tolerate white potatoes just fine, which is exciting, especially after avoiding them for so long. I had to nix them completely when I was treating my SIBO, but after all that was over, I felt scared to try reintroducing them. Anyway, it’s good to have them back in my life, but they’re definitely not an everyday kinda thing.
This soup gets thicker as it sits because of the starch in the potatoes, so it ends up becoming a little more like a stew. It sort of reminds me of a hybrid of chicken soup and chicken pot pie. It’s definitely comforting, savory, satisfying and filling. It would also work great with leftover turkey from Thanksgiving. You’d have to already have some stock on hand though, use store bought or make a fresh batch from the turkey carcass.
Meanwhile, I hope all of you have a joy-filled Thanksgiving tomorrow. Enjoy it and remember what you’re grateful for (more importantly, do this everyday!). Jesse and I will be headed to a friend’s house for Thanksgiving up in Vancouver, Washington. We often do our own thing, so we’re excited to be with lots of friends this year, many of which are from our hometown in Michigan. I will be taking my crustless butternut squash pie to share, along with some special bacon almonds.
3-4 lb whole chicken
Filtered water (enough to completely cover chicken in large soup pot)
2 Tbsp sea salt, plus more to taste
3 bay leaves
4 cloves garlic, cut in half
1/2 Tbsp grass-fed butter
3 stalks celery, sliced
3 large carrots, sliced
1 yellow onion, chopped
3 medium-large white potatoes, peeled & cut into pieces (alternatively, you could use butternut squash or sweet potato)
Bunch of fresh cilantro or parsley leaves, chopped, plus stems for making stock
Place chicken in a large soup pot and cover completely with filtered water. I usually leave fill it a couple inches from the top. Add the 2 Tbsp sea salt, bay leaves, 1 chopped celery stalk, cilantro or parsley stems and the halved garlic cloves. Bring to a simmer over medium-high heat and then reduce heat to medium-low, and continue to simmer for about 3 hours.
After 3 hours, remove the chicken from the pot and strain the stock through a fine mesh colander. Allow the chicken to cool.
Meanwhile, place the same pot back on the stove over medium heat. Add the butter and once melted, add the 2 stalks chopped celery, carrots and yellow onion. Sauté a couple minutes and then add the potato pieces. Stir well and season to taste with sea salt and black pepper.
Pour the stock back into the pot and stir in the turmeric and cayenne pepper. Bring to a simmer over medium-low heat. Allow mixture to simmer about 10-12 minutes or until potato pieces are tender. Then, add the frozen peas.
Once chicken is cool enough to handle, remove meat from the bones and stir into the pot. I recommend saving the bones and skin for making bone broth. You can even store the bones in the freezer until you’re ready to make broth.
Remove from heat and add a generous handful of chopped cilantro or parsley. Taste and adjust seasoning as needed. Serve into bowls and garnish with extra cilantro or parsley, if desired.
I recently got back from an incredible trip to New York City and am still feeling high from all the excitement and energy. I’m almost at a loss for words as to how amazing this trip was. I went for a wellness/self-care/inspirational conference called, “I Can Do It!,” with a good friend (two other friends also joined us for the conference piece), but had extra days before and after to explore. The entire experience made me feel so alive, revived, grateful, loved and more connected to myself. I came out of my shell a bit, learned a lot, observed, wandered, bonded and reminisced. It was also the first time that I really took a girl’s trip and I realize that it’s something I need to keep doing. It was amazing. Also, I totally loved NYC and am definitely not done with that city. My friend and I are already planning our next trip back, but we plan to stay in Brooklyn next time. We’re shooting for late September or early October of next year. Meanwhile, we did and saw a lot on this trip, and there was no shortage of amazing food and drinks.
Oh, and the first night we arrived, I found out that I passed my Yoga Tune Up® written exam! It was an awesome way to kick off my trip, especially because I worked so hard on it. If you recall, I did the week-long, in-person piece of the teacher training back in October. Anyway, I’m pretty stoked about all of this and what’s to come!
During my trip, I also got to spend some time with my cousin, Carol who lives in Brooklyn. My friend and I dined with her on two different occasions and she also gave us a little driving tour around parts of Manhattan and Brooklyn. Additionally, I was able to catch up with someone I was very close with in high school and part of college (we also dated for a long time), who also lives in Brooklyn (he’s in the pic above). Visiting with him was definitely a trip down memory lane and we shared so many laughs. We were both much younger and in a different place in our lives the last time we interacted, but it almost felt like time hadn’t skipped a beat — except that we’re both in a much better place now. It was very special.
Meanwhile, below you’ll find some awesome stuff I jotted down at the conference, and there’s much more too! All the speakers were incredible and I gathered so much from each and every one. The conference was seriously chill-worthy. The picture below is of Dr. Christiane Northrup during her talk. I also got to hear from Cheryl Richardson, Nancy Levin, Mike Dooley, Dr. Bruce Lipton, Kris Carr, Nick Ortner, Dr. Joe Dispenza, Gabrielle Bernstein and Dr. Barbara De Angelis. Dr. Wayne Dyer was also supposed to be a presenter, but as some of you may know, he passed away a few months ago. There was a touching tribute for him on the first day of the conference though. Anyway, I hope you enjoy what I have to share below.
Sensitivity is a great gift. Protect it! It’s okay to be sensitive. Care for it, so it can flourish and bring even better art to the world. Desensitizing does not support our creativity.
Internal conversations get passed down generationally.
When you ask the universe to support you, take action when it does. Set intentions and act on them!
The voices in our head keep us small. The voices in our head want to keep us “safe.”
Give ourselves space to be with the unknown. It’s in the unknown where opportunities and possibilities exist.
Our belief systems are put into place by the age of 11!
Age is just a mindset. It’s constant thoughts. We need to step out of the “age cage.”
The moment you believe you’re a victim is the moment you lose power.
You are a master of your genetics. You are not a victim of your heredity.
If people are in harmony with you, then your energy and their energy entangle. This = good vibes. Bad vibes = losing power, energy is out of harmony with your energy, energy is weak.
Vibration is the primary communication between all organisms.
Change the picture in your mind and your mind is completely changed.
Life is uncertain and in that uncertainty is where we find joy — where the magic is.
Say yes to your life. Say yes to your passion. Say yes to using your voice.
Life is not something that happens to us — we happen to life.
If you don’t address traumas, they’re going to keep coming up in your life. Traumatic events get locked in the body. We need to go back and rewrite the events. We need to heal. “If you want to clean the house, you have to see the dirt.”
All the negative aspects we think are previously coded events.
We think 60,000 – 70,000 thoughts in one day. 90% of those thoughts are from the previous day.
By the time you’re 35 years old, you’re on autopilot 95% of the time.
Miracles are natural and when they’re not occurring, something has gone wrong.
Live the path of choosing again moment-to-moment.
Sometimes, spirit shakes us awake with things that get our attention. This is out of love!
We are wired for greatness, for maximum capacity, for maximum light. Our circuits get unplugged and we forget to plug back in. It’s not because we’re not capable.
Shift from thinking of things you’re doing as good or bad to, “what’s the vibrational impact?” Cultivate expansion and eliminate contraction. Think to yourself, “what am I choosing in this moment? What’s a more enlightened choice I can make right now?”
Be a force of love.
The hardest thing about change is not making the same choices you did the day before. It’s gonna be uncomfortable.
Be defined by a vision of the future instead of a memory from the past.
Lean towards joy and you will be led. If you’re ready to create more success in your life, make joy a priority. Be deeply grounded in that joy. Joy is your birth right!
Show up for your light.
The greatest gift we have is giving voice to our truth. And, when we do, there is no wrong way to live our life.
Whatever you didn’t get from your mother and father, you’ll probably try getting from your significant other.
We draw people that reflect back to us.
Reclaim what we’re not taking responsibility for in ourselves. Every time we point a finger, there’s three fingers pointing back at us.
You always have the strength to choose how to engage. Be open for what’s coming.
Hey friends! I want to let all of you know that I am currently running a sweet Halloween deal and it’s one that won’t rot your teeth or your gut! Through October 31st at 11:59 p.m. PST, anyone that joins Young Living as a member and signs up for a Premium Starter Kit with me will receive a FREE 15 ml bottle of Clove essential oil, plus $20 worth of reference materials. Clove is a wonderful oil to diffuse during the fall and winter to support the immune system, and can even be used for cooking (pumpkin pie, anyone?). Its aroma is spicy, warm and comforting.
To take advantage of this promo, please email me at firstname.lastname@example.org with HALLOWEEN typed into the subject line. Do this once you checkout and confirm your Young Living order. For detailed instructions on how to sign up, visit HERE. Or, if you’re ready to sign up now, visit HERE. Make sure my Young Living member number, 2225243 is in both the enroller and sponsor box when you sign up. Also, if you’re not already in my secret essential oils Facebook group and want to be, join HERE.
Please note, this deal is for U.S. residents only.
Happy Monday, everyone! I thought I’d welcome the week by sharing another current favorite recipe of mine (my spiced chicken stew being another current favorite — made that again yesterday). This meal is the perfect combination of spicy, meaty and a little creamy (thank you, mayo). The mayo is what turns this recipe from good to amazing, so don’t omit it. I know it might seem a little odd to add it to the mix, but it truly makes this recipe magical.
2 lb grass-fed ground beef
1/2 yellow onion, chopped
1 large clove garlic, minced
2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp sea salt
Black pepper to taste
1.5 cups fresh green beans, trimmed and cut into 2-inch pieces
2/3 cup fresh salsa, plus more to taste, if desired (I used medium)
Grated raw grass-fed cheddar and/or avocado slices for serving, optional
Warm a large pan over medium heat. *Add the ground beef and break up with a wooden spoon. Then, add the onion and garlic. (*I used 15% ground beef, so didn’t need to add any fat to the pan, but if you’re using leaner ground beef, you may need to melt some fat of your choice before browning the meat with the onion and garlic).
Continue cooking the meat mixture and then add the cumin, chili powder, paprika, sea salt and black pepper. Stir to distribute the spices.
Stir in the green beans and salsa. Continue to cook for a few minutes.
When the beans have softened slightly, stir in the kale. Cook 1-2 minutes more or until kale has wilted down. Turn off the heat and stir in the mayo.
Serve with grated raw grass-fed cheddar (or other high-quality cheese) and/or avocado slices, if desired.
This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.
Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill MillerofYoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).
1 small-to-medium sized head of green cabbage, chopped
1 tsp ground cumin
2 tsp ground turmeric
2 tsp sea salt
Black pepper to taste
Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat in the butter (or ghee). After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is nearly cooked through, but still has a little pink to it.
Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.
Isn’t it hard to believe that it’s almost Autumn already? We’ve already had several days that feel and smell like fall, but they’ve been interspersed with hot days. I do enjoy fall, but am not quite ready for summer to be over yet, even though it’s been a scorching one. Summer is definitely my favorite and I love the warm weather. But, I have a lot of exciting things on my plate this fall, so the anticipation of the changing season is sweet.
Next month, Jesse and I are headed down to the LA area to complete a week-long training with Jill Miller of Yoga Tune Up. We both have a lot of respect for Jill’s work and are grateful for the opportunity to train with her. Then, in November, I’m headed to NYC with a very dear friend of mine. We’re going to a conference called, “I Can Do It!” and are spending some extra time there for fun (it’ll be my first visit to NYC!). I’ll get to visit my second cousin who lives in Brooklyn as well. In December, Jesse and I are headed to Honolulu for a week of pure vacation. The ticket prices were a super good deal, so we decided to bite. We won’t actually be spending Christmas there, but will be there a little bit before.
Tonight, we’re headed to an Empire of the Sun concert at Edgefield, and I’m really excited! Jesse surprised me with tickets a couple months ago, and it definitely was a pleasant surprise. I get the evening off from work to go too, which is a nice change of pace for a Friday.
Meanwhile, enjoy the soup recipe and if it’s still warm wherever you are, tuck this one away for a chilly fall or winter day.
1 Tbsp grass-fed butter or ghee
1/2 large red onion, chopped
3 large cloves garlic, minced
3 celery stalks, chopped
3 large carrots, sliced
1.5 lb grass-fed ground beef
1/2 lb Italian pork sausage
Sea salt and black pepper to taste
2 tsp dried oregano
1 tsp dried thyme
Pinch of cayenne pepper
1 large bay leaf
5.5 cups beef and/or chicken bone broth, preferably homemade
1 box (~18 oz) unsweetened tomato sauce (I used this brand)
1/2 cup fresh basil, chopped, plus extra for topping, if desired
Raw Parmesan cheese for topping, optional and if tolerated
Melt butter in a large soup pot over medium heat. Add the onion, garlic, celery and carrots. Sauté a few minutes, stirring occasionally. Then, add the ground beef and pork sausage, breaking up the meat with a spatula. Add the sea salt, black pepper, oregano, thyme and cayenne to the mixture, and stir.
Once the meat is browned, add the broth, tomato sauce, tomato paste and bay leaf. Stir well and then add the zucchini noodles and fresh basil. Simmer for about 25 minutes. Taste soup after simmering and adjust seasoning as necessary. Remove bay leaf when ready to serve.
Garnish with extra chopped basil and/or raw Parmesan cheese for serving, if desired.