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At some point between Friday and Sunday I always s

At some point between Friday and Sunday I always spend a few minutes reflecting on my week. What worked, what didn’t work, what felt good and what I want to improve for the next. I write them down, and try to let go of anything that is creating angst.As I’m in the midst of creating something very new and exciting with @verilykitchen I have so many thoughts going through my mind. Excitement, pride, self-doubt, anxiety, exhaustion, and the what if this doesn’t work, and even more so, what if it really does.But today my thoughts brought me right back to where I started all those years ago. SK farm girl, with big dreams entering a career that really no one else did. I didn’t even know what it would mean to become a nutritionist, let alone work in the vitamin industry, writing books, creating brands, products and having the opportunity to share my passion with so many people. My career is an unconventional one, and that has been a blessing in its own way.As we celebrate the dad’s in our lives this weekend- those that are with us and those that are not, I hear the voice of my dad from 25 years ago telling me to just never give up. He showed me that in so many ways in his short 42 years of life.
I also thought of one of my favorite poems, The Road Not Taken, by Robert Frost. I choose to find the meaning that connects and resonates with my purpose and decisions that have intentionally guided me to where I am today.The Road Not Taken
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.

They will never know...😎😂🥦That this inc

They will never know...😎😂🥦That this incredibly delicious pesto packs a powerful punch thanks to broccoli! I’ve done a lot of pesto’s because they are so healthy, fresh and versatile. And I love that it’s an all in one kinda dinner.I also send pesto pasta for the kids school lunches which is a double win. Pesto is also great as a spread, dip, on a charcuterie board, on flatbread, pizza etc! So many ways to enjoy its power!🌱📷 @brooklyndphotography_brandingBroccoli Pesto
Prep Time: 10 min
Cook Time: 2 min Servings: 2 1⁄2 cup sauce
Ingredients:
• Cooked pasta of your choice (set aside 11⁄2 cup of pasta water)
• 4 cups broccoli florets
• 2 cups basil leaves - lightly packed
• 2 cloves of garlic
• 1⁄4 cup pine nuts
• 1 cup extra virgin olive oil
• 1⁄2 teaspoon salt
• 1 cup grated Parmesan cheese
Direction:
1. Bring a large pot filled halfway with water to a rapid boil.
2. Add in the broccoli, then bring the water back up to a boil for 2 minutes.
3. Immediately transfer the broccoli with a slotted spoon to a colander under cold running water to stop further cooking.
4. In a food processor, blend together the broccoli, basil, garlic, pine nuts, olive oil, salt and parmesan cheese until smooth. Slowly pour in 1 cup of reserved pasta water until a creamy sauce is formed. If sauce is too thick, add more pasta water, one tablespoon at a time.
5. Toss hot pasta with the sauce until completely coated.

My Monday thoughts...”you can do anything but no

My Monday thoughts...”you can do anything but not everything”💛The last few weeks have been FULL and I’ve been feeling stretched. Sometimes it’s hard to fit it all in especially when they are positive things that I love.I think we all need a reminder once in awhile to find your flow and not push so hard, especially while entering the season of summer fun!Wishing you all a healthy balance as you start your week!✨These delicious smoothie bowls are posted up on the blog! Enjoy!

Because every Sunday dinner needs a sweet finish!☀️🍋💛Say hello to the most lemony fresh, cool treat ever! This tastes like a frozen lemon meringue pie- serious!!!! I love the fact it’s no-bake, and frozen so will be the perfect finish to those hot summer dinners (that I hope are on their way, lol). I could have eaten the lemon filling by the spoon- lol!Who else loves lemon everything?!🍋🙋🏼‍♀️📷 @brooklyndphotography_brandingFrozen Lemon Dessert with Almond Crust
Prep Time: 30 min + 8 hrs freezing Cook Time: 5 min
Servings: 8-10
Ingredients:
ALMOND CRUST
• 4 almond biscotti cookies
• 1⁄2 cup toasted sliced almonds
• Zest from one medium lemon
• 2 tablespoons extra virgin olive oil
LEMON DESSERT (use an instant-read thermometer for this part)
• 5 large eggs
• 1 cup organic sugar
• 1 cup organic ricotta cheese
• 1⁄2 cup organic grass-fed butter - melted
• 1 cup lemon juice - freshly squeezed
• 1 tablespoon grated lemon zest
• 11⁄2 cup organic heavy whipping cream
Direction:
1. Line a 9x5 inch loaf pan with plastic wrap making sure it overlaps on all sides (the overlap is used to cover the top in the later process).
2. ALMOND CRUST: place biscotti, almonds, and lemon zest in a food processor; pulse until you have coarse crumbs. Drizzle in olive oil and mix until you have damp crumbs.
3. Place this mixture into the bottom of plastic load pan and press down to make an even layer. Set aside!
4. Lemon Dessert : in a large bowl, beat the eggs, sugar and ricotta cheese. Slowly add in the melted butter, then stir in the lemon juice and zest.
5. Transfer the egg mixture to a large sauce. Whisk constantly and vigorously over medium heat for about 5 minutes, until mixture reaches at least 160°F using a thermometer. Transfer to a large bowl to cool completely.
6. In a medium bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan with the almond curst. Carefully cover with plastic, and place in the freezer for 8 hours or overnight.
7. Remove from the freezer 10 minutes before serving. Cut into squares and enjoy!

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Breakfast/Lemon/vegan/

This lemon press is just the best

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Breakfast/Energy/Energy foods/MCT oil/Morning/

MCT oil for an energy and metabolism boost

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family/work-life balance/

Is work-life balance possible for moms?

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Energy/Good fats/nutrition/Protein/Wellness Tips/

Superfoods For A More Energized You

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Brussel Sprouts/Easy Healthy Dinner/Healthy Dinner/Healthy Sides/vegetarian/

Cranberry-Infused Brussels Sprouts

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Good fats/nutrition/Omega-3s/Sealicious/Wellness Tips/

Build your cells from fat: healthful fat, that is!

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cauliflower/gluten-free/Healthy Dinner/pizza/vegetarian/

Cauliflower Pizza Crust

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Breakfast/Energy foods/vegan/

Açai bowl

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De-stress/Happiness/

5 tips for lowering stress

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