BLOG

Category

Currently showing posts tagged simple

  • Here's to the simple things + Acorn Squash

    Here's to the simple things + Acorn Squash

    Autumn. 

    The sweet spot between Summer and Fall.
    And my most favorite time of year. 

    Open the windows, build a fire, breathe in those gorgeous turning leaves.
    Before they've fallen to the ground, all brown and lifeless and gone.
    Until the Spring. 

    A time for getting grounded. For introspection. 
    For checking in.
    And seeing how you're doing.

    How's it going these days?

    Are you feeling more up than down? I hope!
    Comfortable in your skin? More so every day? 
    Or are you itching, stretching, can't stand it anymore, ready for a change?

    What change?
    What do you want more of?
    How do you want to feel? Who do you want to be? 
    And how thrilling to be on the verge of a shift!

    As much as I know there's a whole season between now and the new year, I can't help but feel like I've already begun to reflect on 2015. And it's been quite a year. (Too much to process just now. But that's coming.) Another post. Another day.



    For now, I'm content to pause.
    And appreciate the still-mostly-green leaves on the trees in the backyard.
    To slow down when my body says it needs to.
    To not push, even when my head says don't stop.
    To reflect on all the goodness. All the joy. All the love in my life. 

    I've got my head in the clouds.

    Still dreaming, believing, creating, achieving, and growing.
    Into the person I am.
    And the person I'm always becoming.
     
    Sometimes I stumble. 
    Sometimes I screw up. 
    Sometimes I fall.
    Or overdue it.

    But I can come back from that.
    Can right my ship and adjust the course. 

    And my feet on the ground.

    Grounded.
    Not always, but as often as possible.
    I'm reconnecting. 
    Appreciating.
    Offering up gratitude.
    For all that I have and all that I'm able to do.
    Even when it's small.

    Especially then.



    Here's to the simple things.

    Like acorn squash at the market!

    The smallest of pleasures. 
    The changing of the seasons.
    The going on of life.
    And taking the time to notice. 
    And celebrate.
    Even if you do it quietly. 

    Even if you do it by yourself.

    Especially then.

    Sending you LOVE, my friends.
    And squash. :)





    ACORN SQUASH, SUPER SIMPLY:

    1. Wash it.
    2. Halve it.
    3. Drizzle it with oil.
    4. Bake, flesh sides down, for 45 minutes at 385F.
    5. Sea salt, pepper, and good maple syrup. Ahhhhmaaazinggg.

  • Avocado Peach Salad + Coconut Dill Dressing

    Avocado Peach Salad + Coconut Dill Dressing

    I loooove how easy it is to throw together a gourmet salad in the summer. Stock your kitchen with fresh produce, a big container of greens, and your favorite body-loving salad accessories - and you're golden!

    Avocado Peach Salad + Coconut Dill Dressing

    Salad:

    Plate full of mixed greens I love Organic Girl!
    1 peach, chopped into bite-size pieces

    1 avocado, diced
    1 tablespoon raw sunflower seeds

    Dressing:

    2 tablespoons coconut milk
    1 tablespoon fresh squeezed lemon juice

    1 teaspoon EVOO
    1/2 teaspoon dill
    1 teaspoon raw honey
    sea salt and cracked pepper to taste

    Instructions: Fill your plate with greens. Sprinkle with peaches and avocado. In a separate bowl, mix together dressing ingredients until well-combined. Drizzle over salad. Garnish with sunflower seeds.

  • Anytime Acorn Squash

    Anytime Acorn Squash

    Here's qne of my favorite (easiest, most delicious, and perfect for winter weather) breakfasts!

    How to:

    1. Wash squash.

    2. Cut in half.

    3. Rub flesh sides with very light layer of coconut oil (or other high-heat-tolerant oil).

    4. Place (flesh sides down) on parchment paper-lined baking sheet and bake at 385F for 45 mins.

    5. Slice yourself off a piece.

    6. Dash of sea salt, cracked black pepper, cinnamon, and drizzle of maple syrup. Perfection!

  • Warm Sweet Potato Spirals

    Warm Sweet Potato Spirals
    Ah, the sweet potato. Love it or leave it, this tuberous root veggie is a nutritional powerhouse, packed with tons of antioxidants and anti-inflammatory goodness. 


    But it's not just good for your body! Its sweet, beta-carotene orange flesh is rich in magnesium, which promotes relaxation, calmness, and a good mood, according to Psychology Today. 


    And don't be afraid to add healthy fats to the mix. Aside from being vital to keeping our bodies functioning optimally, healthy fats (such as olive oil and avocado), when eaten along with sweet potato, help the body to more efficiently absorb beta-carotene!


    De-stress and give your body some love with these simple Steamed Sweet Potato Spirals. This recipe is so super simple, and it works great as a nutrient-packed veggie side or a mini-meal. 


    Serves: 3
    Prep Time: 5 minutes
    Cook Time: 10 minutes
     
    ​Ingredients:
    Spiralizer (Or something similar. Even a simple veggie peeler will work.)
    1 medium-size sweet potato, peeled
    1 tablespoon extra virgin olive oil
    1/2 tablespoon lemon juice, freshly squeezed (More to taste)
    Sea salt and black pepper, to taste
    1/2 tablespoon sesame seeds, to finish
    Avocado, sliced lengthwise (Optional)


    Instructions: 
    • ​Spiralize the sweet potato.
    • Fill the bottom of a large pot with 1/2 of water, place steamer basket in pot, and place sweet potato spirals in steamer basket. Steam on medium-to-high heat for 10 minutes, checking occasionally to ensure desired tenderness.
    • While sweet potato steams, mix EVOO and lemon juice in a separate dish.
    • Once steamed, remove spirals from steamer. Add EVOO-lemon juice mixture, tossing to lightly coat. Taste test: Add more oil and/or lemon juice as needed.
    • Finish with sea salt, pepper, and sesame seeds to taste.
    • Garnish with avocado slices.

    Enjoy!

  • Delicata What?

    Delicata What?

    Hey Loves!

    It's been far too long since we've connected here. Time to nip that in the bud! I've missed you!

    How are you? How's life going for you? 

    The last few months have been a bit of a wild (and awesome) ride for me. I've been TA-ing for the most wonderful Culinary Nutrition Expert program, teaching people how to use essential oils to improve their (and their families') lives, and working on a very cool group coaching program!! (Definitely keep an eye out for that one - because I'll be sharing all the details very soon!)

    Lots of good things! And lots to be grateful for. 

    But in the midst of a lot of professional goodness, I found that my self-care routine had been taking a bit of a back seat. (Raise your hand if that sounds familiar.) I know I'm not the only one who struggles with maintaining self-care and work-life balance! 

    It's an ongoing thing. Life is always gonna be busy, right? Things are always gonna happen.

    So what are we gonna do about that? Well, I've decided that I've got to stop putting myself last. And you know what's kind of awesome and amazing?

    I'm finding that my relationships, my body, and my business will ALL benefit from my re-commitment to self-care.

    You can't take care of others if you're not taking care of yourself.

    AmIright? So from here on out - and I'm putting it out into the interwebs for all of you to hear...and hold me accountable - I'm recommitting to doing what I need to do in order to love and respect myself AND be able to serve all of you best

    Let's start with food! Today, I've got a delicious delicata squash salad for you. It's seasonal, simple, and so delicious. If you haven't had delicata squash before, then you need to try this. It's a personal fave, inspired by a recipe a dear friend of mine sent me last year! Ready? Here we go:

    Super Simple Delicata Salad

    Ingredients:
    1 delicata squash
    1/2 tablespoon EVOO (or coconut oil)
    1 teaspoon pure maple syrup
    Sea salt and ground black pepper, to taste
    Leafy greens Enough to fill a plate. (I used mesclun and spinach.)
    1/4 cup of walnuts (roughly chopped)
    1 tablespoon of dried cranberries

    For salad dressing:
    1/2 tablespoon EVOO
    1/2 tablespoon balsamic vinegar
    1 teaspoon dijon mustard
    Splash of freshly squeezed lemon juice

    Instructions:

    • Wash squash and slice it in half long-ways. Scoop out the seeds. 
    • Slice squash into half-medallions (as pictured) and place in a medium-size bowl.
    • Add EVOO, maple syrup, and sprinkle of sea salt and black pepper. Toss to combine/lightly coat.
    • Place on parchment paper-lined cooking sheet and bake for 20 minutes at 350F.
    • Place greens on plate, and sprinkle walnuts and cranberries on top.
    • In a small bowl, mix all salad dressing ingredients together.
    • When squash is finished baking, add it to the top of your salad. The warmth of the squash will warm your salad just the right amount, making it a nice salad for cold weather.
    • Drizzle with salad dressing, and enjoy!

    Let me know what you think! And take me up on this self-care challenge: Do at least one thing today to take care of yourself. What will it be? You are so worth it, my friend. XO

    Love,
    Katie