I HAVE A DREAM

For years, I spent most of my day trying to eat and workout in a way to manipulate my body size. The overwhelming majority of thoughts I had were about food and the way I looked.

It was painful and it was the theif of so much joy in my life.

I think about how much time I spent on the pursuit of the perfect body (in the name of health) when I could have pursued something that empowered and inspired me instead of made me feel like I was constantly in need of "fixing" or of solving my "weight problem."

Now, thoughout the day, I dream about a world in which woman (and everyone) reframe the conversation around their bodies, weight loss, views of beauty, and what 'health' really means.

This dream is the motivation behind my coaching work and inspires my passion for holistic healthy living.

It is a dream where women are so lit up and inspired by their passion's in life, that food is simply a tool to fuel their creativity and purpose driven action.

A dream where women are so interested in their lives that they only think about food when their body sends them hunger signals.

A world where women wake up and like their bodies as they are because they are the vessel in which they get to show up in the world.

A dream where women happily order the pizza or the alfredo and can eat without guilt or without planning their workout or meals for tomorrow to "make up for it."

A world where women love their bodies and truly believe their partners when they say "you are beautiful!"

A world where the pursuit of weight loss does not exists because we have so much more important work to pursue.

A world where women no longer feel the need to control their food or find the "right way" of eating.

A world where we all believe that health comes in all shapes and sizes and weights.

A world where women no longer compare their bodies to others because diversity and individuality is truly celebrated.

A world where women start living their life RIGHT NOW, not X lbs from now.

A world where women can eat a salad because they truly love the way it tastes and makes their body feel without attaching morality to it. Where salad is salad and not "being good" or "eating clean."

A world where women believe that their size has nothing to do with their self-worth.

A world where women are free to be themselves, in the skin they are in, without mistreatment or judgement from others.

A world where women no longer pursue weight loss in the name of health! Can we just pursue health?!

Imagine what would be possible if all the time, energy and money spent on dealing with our "weight problem" was channeled into creating a life we truly love.

xo C

AM I EATING ENOUGH?

This is the question I ask myself everyday. Am I eating enough food- to nourish my body.

That might be hard to believe considering almost all conversations around food in our society are about weight loss.

The question is almost always, am I eating too much. We count calories, carbs, macros and remove entire food groups.

I too used to always think I was eating too much.

You might be wondering how I made this transition, how I freed myself from the constant struggle or worry about over doing it on foods.

To find out how to shift the conversation head HERE

CAULIFLOWER TWO WAYS: TABOULEH AND SHAWARMA

There was a time in the not too distant past that the potato was, hands down, the most versatile vegetable.

The sheer catalog of delicious things we could make with them is impressive. Some of my favs include baked potatoes, skillet potatoes, hash browns, alcohol, french fries, mashed potatoes, tator tots, potato salad, chips, latkas and scallop potatoes. Not too mention several gluten free items like pasta and bread.

Without doubt this root vegetable is one resourceful, all purpose starchy plant.

But then Cauliflower hit the scene and was like "move over spud there is a new stud in town."

---

With the subtraction of alcohol, the list of things we make from the fiber rich vegetable is remarkable.

While cauliflower rice is nothing new, this take on it in this herbacious taboulli is border line bougy and freaking delicious.

The recipe is adapted and inspired from Nicoles Kitchen LA, a talented self-taught chef. I whipped up a batch last week and it was love at first bite. Not kidding guys, it really is a dream. Plus its gluten free, vegan, and whole30 approved. I mean. What's not to love?

The second cauliflower recipe is like giving roasted cauliflower a makeover. While its already pretty good on its own, a few additional touch ups here and there really take it to the next level. I added traditional shawarma seasoning and these two pair very nicely together but stand strong on their own as well.

Without further ado, for all you Cauli-lovers out there, these recipes are for you:

Cauliflower Tabbouleh Salad

INGREDIENTS:

• 2 bags of riced cauliflower from Trader joes (about 6-8 cups)

• 3 cups parsley, finely chopped

• 1 cup scallions, finely chopped

• 2 cups cilantro, finely chopped

• 1 cup sun-dried tomatoes, chopped well

• 1 cup dill, chopped

• 1/3 cup basil, finely chopped

• 1/2 cup radish, finely chopped

• 2 lemons, juiced

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1 tsp garlic powder

• 1/2 cup pistachios, chopped (Pine nuts also work great)

• pink salt to taste

• Totally optional, but this is me we're dealing with..., so add an avocado on top!

DIRECTIONS:

In a small bowl combine the lemon juice, olive oil, red wine vinegar and garlic powder. whisk together with a fork. In a large bowl combine all other ingredients except the pistachios. Mix well. Add in the dressing and toss to coat. Before serving top with pistachios.

Shawarma Style Cauliflower with Cilantro

INGREDIENTS:

• 1 head cauliflower cup into florets, about 4 cups

• 2 tbsp shawarma seasoning store bought or DIY, *see recipe below below

• 2 tbsp avocado or olive or coconut oil

• 1 lime juiced

• 1 cup cilantro, chopped

• pink salt to taste

DIRECTIONS:

preheat oven to 450f.

In a mixing bowl, add the florets, oil of your choice and the seasoning. Mix with your hands or a spoon to make sure it's evenly coated.

Then lay out florets in a single, flat layer on a baking sheet.

Pinch some salt on and roast for 13-15 minutes until fork tender and a little crispy.

Add back to the to a bowl, squeeze on the lime juice, mix in the cilantro and enjoy!

*DIY Shawarma Spice blend

• 1/2 tsp ground cinnamon

• 1/8 tsp cardamom

• 1/8 ground clove

• 1 tsp ground coriander

• 1 1/2 tsp ground turmeric

• 1/2 tsp ground ginger

• 2 tsp smoked paprika

• 2 Tbsp ground cumin

• 1/8 tsp cayenne pepper

• 1/2 tsp ground black pepper

mix all together in a small jar, shake well.