Free

As 2017 is coming to a close, I look back and one word stands out most... free. You may remember that 2016 was a hard year for me (perhaps it was for you too- seemed to be the trend). But that hardship was also a blessing. When faced with what you don't want, you get clear about what you do want. A big piece of that was opening myself up to possibility. And the key to that was trusting the process. 

(Disclosure: This site uses affiliate links. All products are chosen at my discretion and promoted as other blogs promote products that reflect the lifestyle of the blogger, brand, and ethos. I only post brands and items I support.)

I have a saying that I tell myself daily, two actually. One is that everything is unfolding in my favor. And the other is that I love myself. Whether I am feeling the stress of life or simply enjoying its flow, I tell myself these two things and it helps me feel safe and supported.  It's connected to a way of seeing and living life that I developed this past year. I decided that life is for fun and I'm meant to enjoy the journey. And choosing to see and participate in life this way is very freeing. 

I still have moments of overwhelm and uncertainty (I am human after all), but I find I'm able to sit with it all with greater ease and trust. To see the experiences in my life as part of this very entertaining show staring yours truly. My own personal movie with variation and excitement and heartbreak and love and connection and friendship and success and speed bumps. We get so fixated on wanting what we want, and feeling we will be happy when we get it, that we miss the opportunity to enjoy the present moment and find happiness with what is. I think that's the balance I am striving for- to enjoy the moment I'm in while reaching for what I want next. When I hit that sweet spot, I feel alive, excited and free. 

Photos by the lovely Lindsay Linton Buk in Cheyenne Wyoming. 

Healthy Cupcakes

With the holidays fast approaching, sharing a scrumptious dessert recipe felt like the right move. My good friend Jenny Carr just released her anti-inflammatory cookbook, Peace of Cake. I've enjoyed Jenny's super yummy treats for years and was thrilled to learn she was making her recipes public with her book. As a (mostly) healthy eater, I really appreciate her angle. She shares food swaps that allow you to change out what you might be used to (the less healthy version) to healthy alternatives that don't compromise taste. It's brilliant! 

(Disclosure: This site uses affiliate links. All products are chosen at my discretion and promoted as other blogs promote products that reflect the lifestyle of the blogger, brand, and ethos. I only post brands and items I support.)

To celebrate the launch of Jenny's book, we got together with Lindsay Linton to capture the making of one of my favorite recipes from her book: Vanilla Cupcakes with Creamy Avocado and Cacao Frosting. Making the cupcakes was easy and fun, and I have no shame admitting I ate two in a row once they were done. If you have an upcoming party that you are either hosting or attending, these sweet treats will be a wonderful addition. Be sure to check out Jenny's book for more healthy recipes (especially if you have little ones you want to eat better) including breakfast, lunch and dinner, snacks, and of course dessert. 

One more thing I want to mention is how healing this book can be. If you or someone close to you has ever battled health issues, choosing an anti-inflammatory diet could be a huge help. Jenny bravely shares her own and her children's health challenges and how she found her way to making food for her family that was healing and supportive of their natural immune system response. Food is medicine. I truly believe that, and Jenny's book is an incredible and tasty guide to incorporating this knowledge into the every day. Okay, now for the recipe! Follow along below.

INGREDIENTS:

For the Cake...

1/2 Cup Coconut Flour

1/4 teaspoon sea salt

1/4 teaspoon baking soda

6 large eggs

1/2 cup virgin coconut oil

4 tablespoons maple syrup

2 tablespoons vanilla extract

For the Frosting...

3 tablespoons extra virgin coconut oil

1 extra large avocado (ripe)

4 1/2 tablespoons cacao powder

1/3 cup raw honey

1. Make the Cake Batter.

In a food processor, combine coconut flour, salt, and baking soda. Add eggs, coconut oil, maple syrup, and vanilla.

2. Bake the Cupcakes.

Line a cupcake pan with 12 paper liners and scoop ¼ cup into each. Bake at 350 degrees for 20-24 minutes. Cool for 1 hour.

3. Frost the Cupcakes.

Process all ingredients in a food processor (or high quality blender) until smooth. Let the frosting cool for a few minutes before icing the cupcakes.

If these cupcakes and Jenny's anti-inflammatory approach to food is resonating with you, here's a little more about Jenny and ways you can follow or contact her to work with her. xx

Jenny Carr is an anti-inflammatory health coach, a motivational speaker, a mom and an international best selling author of the book Peace Of Cake: The Secret To An Anti-Inflammatory Diet. She went through a near death experience due to chronic illness and survived, by walking her talk in regards to anti-inflammatory living. Jenny specializes in helping people reverse chronic symptoms through anti-inflammatory eating without feeling deprived or overwhelmed.

Visit: Jenny-Carr.com to download your FREE copy of her new book, Peace of Cake.

Follow: @JennyCarrHealth

Many thanks to Lindsay Linton Buk for the beautiful images in this post and her all around awesome energy! xx

Vegan Tempeh Tacos

I've had a revived interest in cooking, and food in general, in the past few months. A lot of it came from helping a friend out and making meals for him and his family to help support them through a hard time. I found that cooking is such a beautiful way to be of service and truly pour your love into something as a way of 'gifting' your love. And, it's a great way to be creative! 

(Disclosure: This site uses affiliate links. All products are chosen at my discretion and promoted as other blogs promote products that reflect the lifestyle of the blogger, brand, and ethos. I only post brands and items I support.)

So, when GlobeIn reached out and asked to collaborate, I thought there was no better way than to feature their amazing 'Chef Set!' GlobeIn is a curated marketplace that showcases artisan made goods from around the world. They also offer their sets which make great gifts, or you can subscribe to their monthly box and get a new set each month. Having been the recipient of one of their curated boxes, I can definitely see myself gifting their sets. 

The Chef Set I received felt like it had a Mexican flare to it and so I decided to whip up some fresh Mex with some of the produce I received from my local farm's crop share. I did purchase a few extra things to make it all come together, and was really pleased with the result. You can check out my recipe and some amazing photos by Lindsay Linton below. Please leave your recipes suggestions in the comments. I'd love to see how ya'll do Fresh Mex! 

INGREDIENTS:

mixed lettuce

baby kale

peaches

pepitas 

radishes

tomatoes

corn

purple onion

yellow onion

garlic

peach

cilantro

fresh chives

yogurt (non-dairy)

tempeh

corn tortillas

limes

salt

cumin

red pepper flakes

chili powder

apple cider vinegar

grape seed oil

1. Cook the corn.

Boil water in a large pot with a pinch of salt. Add corn and cook 10- 20 mins (depending on your altitude). Remove from water and let cool. Cut corn off of cob and place in bowl. 

2. Make the Dressing and Taco Sauce.

For the dressing, mix 1/4 cup grape seed oil with 2 teaspoons Apple Cider Vinegar with fresh lime juice (to taste) and red pepper flakes. Cut peaches and squeeze them as you add them to the bowl so that you get some peach juice. Let peaches 'marinate' while you prepare the corn relish.

For the taco sauce, in a small mixer blend one single serve container of plain greek style yogurt, fresh chives, and 1-2 teaspoons cumin until smooth. Transfer to a small serving bowl. 

3. Make the Corn Relish side dish.

Chop tomatoes, onion, cilantro and slice limes. Mix tomatoes, onion and cilantro into bowl with corn. Squeeze lime juice to taste on top with a sprinkling of salt to taste. 

4. Make the Salad & Dress it.

Place washed and dried baby kale and lettuce mix in a large bowl. Thinly slice radishes. Sprinkle radishes and pepitas on salad. Using a slotted spoon add peaches. Toss everything together. Reserve adding peach juice marinade dressing until just before you are ready to serve the salad so it doesn't get soggy. 

5. Cook the Tempeh.

Heat a medium size non-stick skillet over medium/high heat with 1-2 tablespoons grape seed oil. Chop 1/2 a yellow onion and 1-2 cloves garlic. Cook for a couple minutes to release their flavor. Crumble tempeh into pan and sautee. Sprinkle salt, cumin and red chili powder to taste. Stir and cook for 10- 15 minutes until tempeh has a nice golden brown hue. 

6. Warm the Tortillas & Serve.

Use a non-stick pan to heat the tortillas on each side over medium heat for a couple of mins and then transfer to a basket with a napkin or towel to keep them wrapped and warm. Create a buffet line on the kitchen counter or place everything in the center of the table for a Mexican fiesta! 

FMG TV: WHAT TO WEAR ON DATE NIGHT

Whether your relationship is still new or you have a sitter to break away for an evening- this Date Night outfit is a go-to! Simple yet sexy without being over the top. The perfect combination of all things worthy of a romantic dinner with your boo.

(Disclosure: This site uses affiliate links. All products are chosen at my discretion and promoted as other blogs promote products that reflect the lifestyle of the blogger, brand, and ethos. I only post brands and items I support.)

Many thanks to Rich Goodwin (videography) and Lindsay Linton (photos & direction) for helping produce this video! xx

Resi in Rosé

Rose is the hottest color of the season, and not just because it pairs nicely on a hot summer day with fresh fruit at a park picnic. Pink has had a strong run this spring, pulling it straight through into summer with some staying power. Even bridal looks are edging toward a more 'pretty in pink' makeup look, and I'm a huge fan! Universally flattering, pink in various shades brings out a youthful glow that counters our current obsession with bronze and contouring. It is far more subtle and fresh.

When Resi Stiegler, Jackson Hole native and US Ski Team downhill racer, was in town just long enough to schedule a shoot, photographer Lindsay Linton and I jumped at the opportunity to showcase her natural beauty and the lush backdrop of Cache Creek. Edging toward editorial, I exaggerated the pink eye and cheek- connecting them with long strokes. I also used a pink lip liner to create more definition on the under eye and then blended it with a touch of bronzer eye shadow, which made Resi's stunning blue eyes pop. 

Here is the full breakdown of all the products I used (clean and pure!):

Photos by: Linton Productions