What Liv wants Liv gets...

This morning Sloan shared that her class will be spending most of the day preparing for their school-wide Thanksgiving feast by making "150 pumpkin cups." Liv was so excited by the idea of pumpkin cups (truthfully, Liv get's super excited about ALL food) and asked if I could make her some for home. Sure thing kid!

Now I must say that I gave these babies a taste before putting them in the refrigerator and it took all my will power not to gobble them all up!!! They were so rich and creamy! No grainy chia seed texture in these beauties!

Pumpkin Chia Seed Pudding Cups

Serves: 6

Recipe adapted from: wwww.wholenewmom.com

Ingredients for pumpkin pudding:

1 cup of nondairy milk (I used flax seed milk)

1 cup of organic pumpkin (get a BPA lined can)

1 tsp. pure vanilla extract

½ cup chia seeds

1 ¼ tsp. pumpkin spice*

1 drop of vanilla stevia

1/8 tsp. sea salt

Ingredients for coconut whipped cream:

1 can full fat coconut milk, kept in refrigerator overnight

1-2 tsp. honey, or other choice of sweetener like stevia

Instructions:

1. Place all the ingredients in a blender and blend until pureed.

2. Distribute pudding into 6 ramekins or cups.

3. Using a spoon scoop the hardened coconut fat from the can and place in a bowl.

4. Using a handheld mixer, whip the coconut fat until fluffy.

5. Add 1-2 tsp. honey and whip with handheld mixer.

6. Add scoops of coconut whipped cream to your pumpkin pudding cups.

7. Sprinkle with a dash of pumpkin spice.

8. Place pumpkin pudding cups in refrigerator until ready to eat.

*Instead of buying pumpkin spice I mix my own at home:

3 Tbs. ground cinnamon

2 tsp. ground ginger

2 tsp. ground nutmeg

1 ½ tsp. ground allspice

1 ½ tsp. ground cloves

Mix together and store in airtight container in a cool dark space…like your pantry or spice drawer.

Vanilla Bean Yellow Cake:   

Recipe from: www.thespunkycoconut.com

Ingredients:

2 cups room temperature cooked beans, like navy or great northern. Note: If your beans are cold from the fridge, put them in a bowl of hot water for a few minutes, then strain.
6 eggs
1 teaspoon vanilla extract
1/3 cup coconut flour OR other type of flour
1/3 cup honey
1/4 cup melted coconut oil
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 & 1/2 teaspoon baking powder

*If you like a sweeter cake then add ½ teaspoon vanilla liquid stevia

Instructions:

1. Set the oven to 325°F, and line a 9 inch square pan with unbleached parchment paper on the bottom only. Set aside.

2. Add the beans, and eggs the food processor fitted with the S blade. Puree until completely smooth.

3. Add the rest of the ingredients and puree until smooth.

4. Pour the batter into the pan and bake for about 25-30 minutes, or until toothpick comes out mostly clean.

5. Allow to cool, then transfer to a plate.

6. Add your choice of frosting.

*I’ve made these into delicious 18 cupcakes. Just makes sure to grease your muffin pan and bake cupcakes for 18-22 minutes. I also add a bit more honey to this recipe since I do not have a taste for liquid stevia…yet!

Vanilla Bean Yellow Cake topped with Berries and Coconut Whipped Cream

To make the coconut whipped cream:

1. Put 1 can of coconut milk in fridge over night.

2. Next day scoop the "hardened" coconut fat and put in large bowl.

3. Add ½ tsp of vanilla extract

4. Add 1 tablespoon of honey

5. Using handheld beater OR standing mixer...whip into cream. Whip until just mixed.

6. Add more honey if you'd like it sweeter.

Vanilla Bean Cake:

*follow recipe from other post

Blueberry sauce:

1. 1 cup of fresh or frozen organic blueberries

2. 1 & 1/2 teaspoon of coconut sugar

3. Put berries and coconut sugar in sauce pot and cook on medium-low heat. As the berries start to express their juices give them a squish in the pot with a fork.

4. Once the blueberries will become saucy and thick, remove from heat and cool.

*You can replace the coconut sugar for honey or maple syrup.

To assemble:

1. Place square cut of vanilla bean yellow cake in bowl.

2. top with a spoonful of blueberry sauce.

3. Add fresh berries of your choice.

4. Top with coconut whipped cream

Sexy Beast Kale Salad

I love this salad with all the various flavors from the curry chicken, the sweetness of the cranberries and the tang from the champagne vinaigrette. The different textures rock my world too! I usually do not add dried fruits to my salads, but the mix of protein and healthy fat made it easy for me to digest the sugar in the cranberries.

Sexy Beast Kale Salad with Champagne Vinaigrette

Serves: 4

Ingredients:

1 bunch of organic kale

2-3 Tablespoons of extra virgin olive oil

3-4 Tablespoons of dried cranberries

2 avocados, cut in half and sliced into bite size chunks

Celtic sea salt

Pepper

4-6 boneless, skinless chicken thighs

Curry rub

Raw pumpkin seeds

*For vegetarian…skip the chicken and add roasted chickpeas…yummmm!

Instructions:

1. Turn oven on to 375 degrees. Sprinkle chicken thighs with your favorite rub seasonings. I use a delicious curry seasoning mix I make in large batches and keep in my pantry.

Recipe: http://www.myrecipes.com/recipe/homemade-curry-powder

2. After adding seasoning to the chicken, cook for about 15-20minutes.

3. While the chicken is cooking, tear the leaves from the stems of kale leaves, wash and dry thoroughly. It’s key to get those kale bits dry otherwise the olive oil will slide right off…no good.

2. Put kale in large bowl and drizzle 2 Tablespoons of EVO on kale.

3. Using your hands gently breakdown and massage the leaves. Your hands will get oily and the leaves should start to soften.

4. Distribute the kale between 4 bowls.

5. Once chicken is cool, add to bowls of kale.

6. Add a large pinch of cranberries to each salad and top with avocado. Each bowl should get the amount of ½ an avocado.

7. Sprinkle raw pumpkin seeds.

Champagne Vinaigrette:

Recipe from: www.againstallgrain.com

Ingredients:

2 teaspoon Dijon mustard

¼ cup champagne vinegar

2 teaspoon fresh squeezed lemon juice

Pinch of salt and pepper

1 cup of olive oil

Instructions:

In a blender mix together 1 teaspoon Dijon mustard, ⅛ cup champagne vinegar, 1 teaspoon lemon juice, and a pinch of salt and pepper. With the blender running, drizzle in ½ cup olive oil.

*For me, I often just add the ingredients to a mason jar and shake it for about 1-2 minutes and it turns out great.

Super Simple Brownies

Decadent Blender Brownies (black bean and avocado chocolate brownies)

(Recipe and photo adapted from www.ambitiouskitchen.com...my family ate the brownies so fast I didn't take any photos). 

Ingredients:

1 - 15 oz can of black beans, rinsed and drained

1 large egg

2 large egg whites

1/2 of a large extra ripe avocado

1 teaspoon coconut or olive oil

2/3 cup of cacao powder OR 2/3 cup unsweetened cocoa powder alkaline free

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1/2 cup pure maple syrup

1/3 cup dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan.

2. Place all ingredients besides chocolate chips into blender. Process or puree until ingredients form a smooth batter. This batter needs to be very thick in order to produce fudgy brownies.

3. Add in 1/3 cup chocolate chips and fold into batter. We use Enjoy Life chocolate chunks.

4. Pour batter into prepared pan.

5. Bake for 25-35 minutes or until knife inserted in center

comes out somewhat clean and top of the brownies begin to crack.

6. Cool pan completely on wire rack then cut into squares.

A Few tidbits:

*To make free of top 8 food allergens: Use a brand called Enjoy Life chocolate chips and sub a flax egg for the egg and egg whites.

*It is easy to switch the maple syrup for either: ½ cup honey OR 2/3 cup coconut sugar. Just be sure to taste your batter for desired sweetness.

In our family we keep these suckers in the refrigerator, which makes them even more decadent.

Transformational learning and A Love Story

One spring evening 3 years ago I was sitting on my couch in the home we were renting checking my email and saw a message from my husband Vlad, which read:

          Subject: Landmark Forum

“babe, this seminar was highly recommended to me and I would like to attend the one in DC next month.  I would have to be gone from Fri til Sun night.  It is very intense and I feel like I need it really bad.  I am struggling with my professional life like I can not believe.  I know I can be better in number of ways I just can not get over something.  I was told that this will help.

Do I have your permission to go?  we can discuss when I see you.  I just did not want to spring it on you.

Thank you, vlad”

Now, at this point in our lives we had just brought our second daughter, Liv into the world and we were both struggling with our own “stuff” individually. Our “stuff” had been spilling into our marriage and it became clear that many areas inside our relationship weren’t working.

See, we had a tremendous love for one another that was never our problem. Yet for some reason we just couldn’t get the true connection we both needed. We were stuck and found ourselves at a crossroads ready for change, but what was going to make the difference?!

Vlad took the Landmark Forum back in June 2012. He was gone for an entire weekend and a Tuesday evening. During his course he would call me to share things with me he was learning about himself and about being a better husband. I naturally began to FREAK OUT! I asked myself, “What is this?!”

When Vlad came home after the weekend he starting relating to me differently and it FREAKED ME OUT! Why did his sharing create an unnerving storm of panic inside me? To put it simply I was holding on to being “in control” and not willing to show any vulnerability to anyone especially my husband. So as you can imagine my mind was working overtime to “keep it together” and that’s putting it nicely.

The following month I took the Landmark Forum in Alexandria, Virginia. As each hour progressed I had many ah-ha moments without ever going up to the microphone. My greatest ah-ha moment was during the second day of the forum. The Forum leader began a conversation into how human beings have a way of “already, always listening.” As someone spoke at the microphone and received coaching from the instructor my mind was blown!! It was as if a million loud bells were ringing in my head. I got that my way of listening to my husband was through this way of “already, always listening.” I had no idea!

In an instant I realized that no matter what Vlad said to me I heard it through the listening of “he’s going to leave,” “I’m not good enough” or “I’m going to leave first, booya!” I discovered that before this moment of clear transformation- Vlad never had a chance with me because I was never really hearing him. Forget about letting him contribute to me emotionally, this guy wasn’t even on the same planet as me and truthfully…none of my relationships ever had a chance either…how could they?

Now fast forward to spring 2015: We’ve completed Landmark Worldwide’s Curriculum for Living and have created the relationship of our dreams- we are partners in a completely altered marriage. How has it changed?

                   -Our communication has transformed. No longer do we ask each other “What do you mean by that?” Giving something we say such significance and “meaning” that we can’t move past it no longer exists. Look, we are not perfect, but I will say that when something comes up in the space of our communication we now have the skills and awareness to move through it together with grace and unconditional love.

                   -Being present. To me, it can sound trendy to say “being present,” but the kind of action I am speaking of is about getting to a place where the “chatter” inside your head becomes quiet and you can truly be with what is. That to me is a big part of being connected. I can also say that because of this ongoing practice to be present that when I am with my daughters-I am really WITH my daughters and not lost in my “chatter.” Just being more skilled at noticing the constant ticker of thoughts that can easily run through my mind is powerful. Awareness is transformational in itself.

                   -Being able to express vulnerability. This is a daily practice for me because it is my greatest fear. I have a belief that some force in the universe or maybe G-d put Vlad and I together because we needed similar things. However, had to learn how create it within ourselves before we could give to each other. We are each other’s mirror for sure!

The impact that engaging in this type of transformational learning has given us is the freedom to of create the partnership we want and allowing it to contract and change in ways that fit who we are being each day because each day brings new opportunities and challenges. I am forever grateful for my husband, Vlad for inviting me to the Tuesday night evening of his Landmark Forum. It was that night when my life began to alter in ways I never imagined were possible. 

Squashing My Reasons

Have you ever caught yourself feeling as though you are at the mercy of your circumstances no matter how big or small? This is how my Monday morning began. I was EXHAUSTED!! My brain was feeling sluggish and disconnected from the rest of my body, my energy level was almost non-existent, and by 8am I was ready for Tuesday! Sound familiar?

So, let me share why I was so exhausted. My daughters had woken me up at 3:33 in the morning and I did not go back to sleep until 5:56am (yes, I know this for a fact because I kept looking at the clock!!!). When I heard the soft twinkling of bells 4 minutes later from my alarm I hit the snooze button and then again at 6:30, and by 7 o’clock I knew I had to get up and start my day. Boy was I a hot mess for sure!! My eyes were puffy, my voice was scratchy, I hadn’t taken a shower, and I threw on a wrinkly pair of shorts and a t-shirt…So. Not. Sexy! My family was lucky I decided to use my fine motor skills and put on my bra! You get the idea?!

The girls and I trudged through our morning routine with me bringing to everyone’s attention that I was tired. I already had it in my mind that all I needed to do today was “get through” my day and then tomorrow I will be on my game!

After I dropped my girls off at camp I parked my hot mama minivan at the shopping center across the street and began an inquiry into how I had already designed my day to be something I was going to “survive” rather than live! It was at 9am that I saw this was a wonderful opportunity for me to practice squashing my reasons and take actions that were align with what I was commit to having in my life.

Look, I knew I could call any of my girlfriends that have kids, my parents, my husband…pretty much every one in my life would have agreed with me that I had reasons to be tired and that I should “take it easy” and perhaps I should take today to relax. Having those conversations would have completely justified my current way of being, but that’s NOT the way I wanted to LIVE my life.

Instead, I took a few moments to let my body be heard. I allowed my feelings of exhaustion to exist without judgment and then all the muscles in my body started to relax. I acknowledge that I was tired AND that I had many things I wanted to accomplish today. Then I asked myself, “Who do I want to be while I am crossing off the things on my “to-do” list?” “What kind of day do I want to have?”

It was at this moment I chose to bring aliveness to everything I did while having fun, being sexy, and doing it all with ease and grace!! For me this way of being was my access to designing my day the way I wanted rather than being at the mercy of my circumstance and reasons! As I drove all over Baltimore completing my errands I noticed how effortless it had become to get everything done!

When I got home I began working on my “Accomplishment List.” This is a practice I use when I sense I am not giving myself enough credit for all that I do. It’s a list I keep for myself and usually throw out or delete at the end of each day. I begin by writing down every thing I do in the morning. For example: making beds, helping the girls make breakfast, packing lunches, unloading the dishwasher, reading books to the girls, watering the tomato plants, wiping down the kitchen counters, putting gas in my car, making/going to appointments etc. You get the idea…no task is too small for this list. It all deserves to be seen! Plus it feels freaking amazing!!!!

While I was making this list on my phone I took a moment to be with the shift that had occurred. By now it was 2 o’clock in the afternoon and I no longer felt exhausted or that I was moving through each activity in survival mode. I was totally energized!! I had squashed my reasons to “take it easy” and now I was making new a commitment to get to the gym by 3pm for 45 minutes of cardio before I picked up my girls from camp! I knew that I had flipped my own switch and living my day completely out of a powerful space that I created.

You might be thinking, “What about all those people you usually talk to on the phone, what did you say to them?” Well, that afternoon I called and texted my family and friends to share with them what I noticed about my shift in who I was being. I think expressing what I saw about my day, how it could have gone AND how I chose for it to go is powerful. When I share myself with others it alters the listening of those around me and creates a new opening for them to be with me. It is out of this new space of listening that they too will squash my reasons and justifications by holding me accountable for what I say I am out to have in my life and who I want to be for those around me! 

A summer salad that even meat eaters will enjoy!

Summer Garbanzo Bean Salad with Creamy Dill Dressing

Recipe adapted from: www.vanillaandbean.com

Ingredients:

½ cup quinoa (sprouted if possible), rinsed

1 ¾ cup of filtered water

Pinch of sea salt

1 15oz can of Garbanzo beans, rinsed

1 organic red bell pepper, diced

1 organic green bell pepper, diced

½ organic cucumber, peeled and diced

½ red onion, diced

½ cup of parsley, chopped

3 Tbs chives, chopped

2 Tbs olive oil

Instructions:

1. Bring water to a boil, then add quinoa and pinch of salt. Stir once, turn heat to low and simmer for 1 hour. Remove from heat, covered for 15 minutes. Stir, place in refrigerator to chill.

2. While quinoa is cooking, put 2 TBS olive oil in skillet and sauté red onions on medium-low heat for about 15 minutes or until browned and caramelized. Once onions are soft and have a light brownish tint, allow them to cool.

3. Prep all the veggies by dicing/chopping and place in a large mixing bowl.

Creamy Dill Dressing

Ingredients:

1/3 cup of Vegenaise (or other mayonnaise)

1 Tbs organic apple cider vinegar

1 tsp lemon juice

2 garlic cloves, minced

2 tsp fresh dill, minced

½ tsp sea salt

Fresh ground pepper to taste

Instructions:

1. Place all the ingredients in a food processor and puree until smooth. OR you can use a small mixing bowl and wish with a fork.

The Ta-Da moment:

1. Combine all the veggies, herbs, onions, and chilled quinoa in large bowl. Pour dressing over the salad and stir ingredients until evenly coated with dressing.

2. Cover and chill until ready to serve.

3. This salad is great over leafy greens or on its own.

*If making this a day ahead keep veggies (including onions), quinoa, and dressing separate and then combine once ready to serve.

If I could marry a salad it would be this one!

                   Coconut Quinoa and Kale with Nut-free Pesto 

INGREDIENTS

• 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
• 1 cup light coconut milk
• 1 cup filtered water
• 1 small bunch of kale, stems removed and leaves chopped,  (for a total of about 4 cups chopped kale)
• ½ small red onion, chopped
• 2 Tbs. coconut oil
• ⅓ cup large, unsweetened coconut flakes, toasted

Nut-free Basil & Cilantro Pesto

• 2 cups cilantro, packed
• 2 cups basil, packed
• ½ sunflower seeds
• 4 cloves garlic
• ½ cup olive oil
• salt and freshly ground black pepper, to taste
• ½ lime, juiced (or more, to taste)
• pinch red pepper flakes, optional

INSTRUCTIONS

1. In a medium saucepan, combine 1 cup coconut milk and 1 cup filtered water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
2. Melt coconut oil in pan and add chopped red onion. Cooke on medium/low heat for about 15 minutes or until onions have caramelized (looking soft and have a LIGHT brownish color).
3. Add kale to food processor and blend until leaves are minced.
4. Add minced kale, onions, and quinoa to large bowl. Mix together. Add salt and pepper to taste.
5. PESTO INSTRUCTIONS: Make the pesto: combine cilantro, basil, sunflower seeds, and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
6. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.

*This salad would also be excellent with slices of avocado on the side!

*I served this quinoa salad over organic spinach leaves and added pan roasted garbanzo beans. I also served this salad with the pesto dressing on the side. It was delicious!!

Recipe adapted from www.cookieandkate.com  ( I LOVE THIS BLOG)

Who says it's too hot for soup?!

This is a soup both of my daughters enjoy. I use my food processor to mince the kale and/or collard greens just to avoid that "Ewww this soup has green stuff in it" comments. Happy slurping! 

Hearty Vegetable Stew

Yield: 8 bowls

Ingredients:

3 TB. Coconut oil

1 large yellow onion, diced

4 stalks organic celery, chopped

4 carrots, chopped

6 parsnips, chopped

2 cloves garlic, minced

2 (14.5-oz.) cans white beans, drained and rinsed

1 bay leaf

2 or 3 qt. vegetable stock

2 cup brussels sprouts, stems removed and cut in ½

2 bunches of kales and/or collard greens, stems removed

and chopped

1 large sprig of rosemary

Instructions:

1. In a large soup pot over medium heat, heat coconut oil.

2. Add yellow onion and celery, stir, and cook for 2 minutes.

3. Add carrots and parsnips, stir, and cook for 5 minutes. Add garlic,

white beans, and bay leaf, and stir for 1 minute.

4. Add vegetable stock until it covers ingredients by 1 inch. Bring to boil.

5. Add brussel sprouts and kale, along with more vegetable stock if necessary,

and bring to a boil.

6. Reduce heat to low and simmer for 10 minutes. Remove pot from heat, add rosemary, cover, and let sit for 15 minutes.

7. Remove rosemary and bay leaf, and serve.

*Recipe is from one of my FAVORITE go to books called the Conscious Cleanse.

You can't eat just one!!

I LOVE a good granola bar, but since my daughter Sloan is allergic to the ingredients in almost ALL granola bars available in stores I just make my own. Here is a delicious recipe that only takes about 15 minutes to create! 

Quick & Easy Allergy-Free Coconut Bars

Ingredients

§  2/3 cup raw pumpkin seeds, chopped in food processor

§  1/3 cup raw sunflower seeds, chopped in food processor

§  ½ cup coconut flakes

§  ¼ cup soy butter or seed butter (We LOVE Sneaky Chef no nut butter)

§  ¼ cup raw honey

§  ¼ cup dark chocolate 

§Pinch of sea salt

Instructions

1.     Preheat the oven to 400 degrees. Prepare a 6x6 inch pan (or equivalent size), with parchment paper. You MUST use parchment paper otherwise the mixture will stick the pan while baking.

2.     Put seeds in food processor and blend till seeds are chopped.

3.     In a medium bowl, combine all of the ingredients together.

4.     Using another piece of parchment paper, flatten the mixture to evenly distribute.

5.     Bake for 15-20 minutes (check them around 12 minutes). Remove from oven and let cool for 20 minutes before slicing.

Sneaky Chef no nut butter: http://www.thesneakychef.com

Recipe adapted: www.loveandlemons.com

What do you think?

“Don’t say that!”

“Are you sure you know what you’re talking about?”

“Just let someone else handle it, you’re already doing too much!”

“I don’t want to make it a big deal.”

“Just let them think they’re right, but you know better…way better!”

“They don’t really need to hear what I have to say.”

“It’s not that important.”

Do you ever notice yourself keeping out of a conversation or situation because the tiny voice that runs like a river through your thoughts keeps you from doing so? So, that list above is me flushing out some of the things I’ve noticed I tell myself while I am out in the world “living” my life.

So here is what has shown up…this little voice is what keeps me safe. It keeps me looking good, in the right, feeling superior to others, and playing a really small game in life. Recently, someone requested that I take a look at where I discount myself and what it is costing me. Grrrrreeat!

At first I was totally resistant to the idea of this inquiry…no thanks! However, the seed was planted and I began to move through the next few days noticing how my automatic response in my head kept mouth shut in different areas in my life. It was a lot folks. I was glued to the thoughts that kept me safe and now I was in the midst of the inquiry “How do I own that I matter?” Here is a great example from last night:

On Wednesday evening in Baltimore, we had a powerful special evening about the Landmark Forum and I had two guests with me, my dad and my friend/past co-worker from my teaching days. I felt energized and totally connected to every one there. When we had an opportunity to introduce our guests in front of the room I was the first to raise my hand. I was on fire and totally unstoppable!

No way was I letting my internal dialogue sink its teeth into my aliveness baby!

A few minutes later people began to share at the front of the room what they had gotten out of their participation in this work and I wanted to contribute!

It was when someone shared about the profound and beautiful difference this work had on their marriage that I thought to myself, “Well, they don’t need to hear about ANOTHER transformed marriage. I’ll be redundant.” It was as if the flood gates had opened and in that moment I kept my hand in my lap. The truth is I was marinating in those two sentences for about 5 minutes (a long 5 minutes) until I realized what I was doing was keeping myself out of the game, out of the conversation, and definitely disconnected from contributing to others.

The beauty in noticing how I discounted myself and my contribution was that then I could make a choice. I could stay in my chair with my hands in my lap and there was nothing wrong with that OR I could raise my hand and stay true to what moves my heart and soul…to be and experience true aliveness!

So, I raised my hand and though I was not picked to share what I got was so much more! What I got was a new ability to notice when my internal state starts to be clouded by thoughts to keep me safe. It is in these moments of awareness that I then have the ability to choose powerfully who I want to be in that moment. 

A super nourishing and delicious soup

                      Curried Carrot Soup 

I LOVE this soup because I almost ALWAYS have all of these ingredients in my home, it’s super quick to make, and everyone in my family enjoys it!

Serves: 8

INGREDIENTS

• 3 tablespoons coconut oil
• 2 teaspoons curry powder
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, chopped
• 1 medium yellow onion, coarsely chopped
• 5 cups vegetable broth (or chicken broth)
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• pepper to taste

*For a creamier soup, add 1 cup of canned coconut milk

INSTRUCTIONS

1. In a large stock pot or saucepan over low to medium heat, cook coconut oil and curry powder, stirring, for 2 minutes.
2. Turn heat up to medium-high and stir in carrots, celery and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes.
3. Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender.
4. In a high-speed blender or Vitamix, puree soup. Depending on the size of your blender, you may have to do this in batches of 2 cups at a time.
5. Return soup to pot and heat through. Season with lemon juice, sea salt, pepper and serve.
6. Refrigerate leftover soup for 5-7 days.
7. I especially enjoyed my soup with ½-1 cup of cooked brown rice mixed in with 1 cup of soup.

Recipe: www.consciouscleans.com

For all my banana bread lovers (allergy free recipe)!

Allergy free banana bread that ROCKS!

Makes 2 8-inch loaves or 1 10-inch loaf

2 flax seed eggs (2 Tbs ground flax seed & 4 Tbs water, mixed)
1/2 cup honey (or maple syrup, sugar, or other sweetener)
3/4 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup gluten free flour (or any other type of flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 cups mashed ripe bananas (about 4 small bananas)
8 oz Enjoy Life chocolate chunks (for chocolate lovers…it’s okay to indulge and add more chocolate)

* Optional mix-ins (dried cherries or cranberries, etc.)
*If you do NOT have food allergies you can replace the flax seed "eggs" with 2 real eggs.

1. Grease two 8 inch loaf pans or a 10 inch loaf pan.

2. Preheat the oven to 350º F.

3. In a small bowl or cup mix together the ground flax seed and water and let stand.

4. In a large bowl mash the bananas using a fork.

5. Add the honey, applesauce, flax seed egg mixture, and vanilla. Mix together.

6. Add the flour, salt, soda, powder, and cinnamon to your wet ingredients.

7. Add in any mix-ins. Divide even in the pans and bake about 45-55 minutes for two loaves or an hour for one (until a toothpick comes out clean or with a few crumbs attached). 

*recipe adapted from http://www.yammiesglutenfreedom.com

Short and VERY Sweet!

It was about 6:30am Sunday morning and both of my girls were out of their beds and ready to start their day! I on the other hand was moving like a snail through peanut butter and getting ready to take a shower. My intention was to shower and then make the girls their breakfast, but Sloan wasn’t having it! She and Liv were hungry and didn’t want to wait for me…so they followed me into the bathroom (I realize I haven’t been alone in the bathroom since 2009) and Sloan purposed her plan. Here is how it went:

Sloan informed me that she was more than capable of making and serving breakfast and that she didn’t need any help. I looked at her as if unicorns were flying out of her ears while she was talking and I thought to myself, “
“Am I really going to let a 5 ½ year old make breakfast for herself and her 3 year old sister?!” The answer was YES I AM!

Before going downstairs to the kitchen and beginning her work I requested that Sloan talk me through what she intended to serve. She described how she would use her stool to access the microwave and help her retrieve anything that might be out of reach in the refrigerator. Her intention was to serve leftover homemade waffles with butter from Saturday.

After she shared with me her plan I told her to go for it and I moved on to take a shower. Now, you might be thinking this is crazy!!! However, what was crazier was the feeling I had when I went downstairs 10 minutes later. As I walked down each step I was expecting Sloan to perhaps realize she needed my help preparing her breakfast or that I’d find her off task. Not my Sloan, who was I kidding!  

When I walked into my kitchen I saw my two daughters sitting at our kitchen table with forks, napkins, cups of water, plates of waffles, and sporting gigantic smiles! They also did not ask for help to cut their waffles…they made it work without any adult assistance or knives.

There are so many things that I got out of this experience with Sloan. For one, I recognize the difference I can make with my girls when I continue to hold a space for them to take more control of their lives. I also saw an opportunity for the girls to work with me to rearrange our pantry and refrigerator so they can continue to do more for themselves in the kitchen. Lastly, let’s not forget about the amazing 10 minute shower I had ALONE (bonus here folks)!

Who am I living with?!

I am in awe!!! I can't wait to share with you what was happening in my house before 7:15am! Stay tuned...

Today's lunch for Vlad's team at Keller Williams

Thai Chicken Salad with Fresh Ginger & Garlic Vinaigrette

Makes: 6 salads

Ingredients:

6 chicken cutlets

1 ½  Tbs Chinese 5 spice blend

Pinch of Sea salt and pepper

1 medium sized green cabbage, shredded

1 medium sized purple cabbage, shredded

2 bunches of green onions, chopped

5 medium carrots, grated

¾ cup of raw pumpkin seeds

3 avocados, cut in half & pits removed

1 bunch fresh cilantro, washed and sliced

1. Sprinkle with sea salt and pepper and then add the Chinese 5 spice over chicken cutlets and rub seasoning in with fingertips. Let chicken sit until oven is ready.

2. Preheat oven to 375 degrees.

3. Chicken will cook for 15-20 minutes depending on the thickness of cutlets.

4. While chicken is cooking shred the cabbages and carrots, then distribute evenly put in bowls.

5. Add chopped cilantro, green onions

6. Sprinkle raw pumpkin seeds and distribute the slices of avocado between 6 bowls.

*recipe adapted from:  http://blog.naturebox.com/posts/thai-chicken-salad-with-peanut-dressing

Fresh Ginger and Garlic Vinaigrette

1 thumb size piece of fresh ginger, peeled and chopped

1 large garlic clove

3 Tbs. rice vinegar

2 tsp of honey

1/3 – 1/2 cup of olive oil

Pinch of sea salt and pepper

1. Put ginger and garlic in food processor and puree.

2. Add honey, rice vinegar, salt and pepper and puree.

3. Slowly add olive oil to food processor.

*If consistency is too thick, I add filtered water about 1 Tbs. at a time until it reaches your desired consistency.

*Make sure to taste throughout creating the dressing…you may enjoy a sweeter taste OR add Sriracha hot sauce for a bit of kick!

Do nothing, say nothing (part 1)

Nobody got ME dressed!!!

Early one Thursday morning my 3 year old daughter Liv yelled this statement to me from across the room in her most exacerbated voice ever! In this moment I instantly saw the opportunity in front of me as a parent and I quickly added her statement to the notes in my iphone. Let me back up and tell you why…

Generally speaking here is how the morning flows in my household:

I go into each of my daughter’s bedrooms and in my most gentle and loving voice I tell them it is time to get up. Then I leave their rooms and start doing other things I need to get finished before we leave the house. Then for a second time I go back and remind the girls it’s time to get up. Once they are officially out of bed (sometimes after several requests) I remind them to get dressed, brush their teeth, use the toilet, make their bed, bring their socks downstairs, and the list goes on. Oh, have you noticed we haven’t even gotten downstairs yet?!

Does this sound familiar to you? All of the repetitive reminders and suggestions to get things accomplished?

I had started noticing that I was talking WAY TOO MUCH at my children. Yes, I was using my loving tone (until the 3^rd request and then I started using my bear-like mom voice) and my reminders and requests came from a place of wanting to care for them and make sure they were safe.

However, what was I really offering them? At what point would my daughters take on responsibility for their own lives? At what arbitrary year of age was I deciding “Okay, my kids are ready for more responsibility” is it when they’re 8 years old, 12 years old or gasp…at 18 years of age?! As the late Whitney Huston used to say, “Hell to the No!!”

So, a few days later I told my girls that I would be giving them space in the morning. I shared with them that I noticed I was talking too much and that I wasn’t clear to what their true abilities were regarding our morning routine. My older daughter Sloan said with a big smile, “So we get to do what ever we want?!!” My reply to her was, “To a degree (pause)…yes. I want to see for myself how I can best support you and your sister.”

Then my first morning of “do nothing, say nothing” began!

That Thursday morning I didn’t wake the girls up they woke up on their own about the usual time I would go into their rooms. Sloan put on a pair of shorts, skirt and a t-shirt and Liv remained in her pajamas. Inside I was freaking out that they hadn’t brushed their teeth…ewww! Then they came down stairs and I lightly helped them prepare breakfast. I told the girls we would be leaving for school at 8:10 (with a visual clue on my oven and microwave clock) and off they went to do their thing. Sloan was busying drawing and Liv was on the living room couch looking at books. Then at 8:10 I announced we were leaving for school. At that moment Liv began to have a melt down and yelled at me from the couch, “Nobody got ME dressed!!!!!”

Bingo! I got it. Even though Liv was completely falling apart she was giving me such an amazing gift…a breakthrough in how I want to “parent” my children. Without feeding in to her distressed she quickly got over her drama and then happily left for school in her pajamas and light up sneakers without brushing her hair OR teeth. By the way, I hate light up sneakers!

I must say that in that moment of her crying out that no one had gotten her dressed, I was present to all the ways I try to protect and care for my daughters. Without any judgments about myself, how I parent, or my children, I noticed that I wasn’t guiding them towards being self-reliant human beings. Instead I was conditioning them to rely on my reminders, nags, and suggestions rather than providing them with opportunities to make choices and take action for themselves!

My first morning of “do nothing, say nothing” gave me useful information:

          1. Things I need to teach my children how to do:

                   -Take the cap off the tooth paste

                   -Liv, make her bed

                   -Brush their hair

                   -Liv, take off her shirt

                   -pack their own lunches

                   -take dirty dishes to counter/sink

         

2. There are several things my daughters can do without me when I get out of their way:

                   -Taking the entire top off the toothpaste and brushing their                     teeth.

                   -wash out the sink after brushing their teeth

                   -Sloan, makes her bed

                   -Sloan gets herself dressed

                   -make part of breakfast

                   -set the table

                   -distribute their multi-vitamins and probiotics

           

I think getting out of their way is an important awareness because it will literally and figuratively give them the space to create greater self-confidence and responsibility for how things go in their life.

The breakthrough I saw for myself from this experience is an enlivened connection between my girls and who I am being as their mom. I am excited to continue this practice of “do nothing, say nothing” so that I can empower my daughters to discover for themselves their own intentions and what actions they need to take to have the most extraordinary lives! It’s amazing when we are open and listening we hear such beautiful opportunities to shift our thinking and who we are being. 

                                           Liv's outfit and crazy hair