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Ahh Summer! This is one of my favorite times of year.

All the flowers are in bloom, fresh herbs are abundant and growing and the veggies are in the garden growing!

It is a perfect time to really dig into eating so much of the good things out here and for you to tap into your bodies and its needs.

This month I am launching 2 new services. One is a full Wellness Program where we build a program specifically for you from the ground up!

The other is a new offering of 30 minute stretching session, again tailored for you and your body’s needs. Stay tuned for the announcement later this month!


I am so excited to start connecting with you all again.

Life has been a lesson in patience, growth and learning how to handle and accept grief.  Many of you know that I underwent open heart surgery in 2021 and had a follow up surgery in 2022.  Then some hard life lessons hit me in 2023, at a time I still felt that I was healing from the surgeries and looking at how to handle life post OHS.  But, I am finally at a place where I want to tell my story and reach out a helping hand to anyone who would benefit from my experience and who is ready to make some solid changes to their health!

While you wait for the big blog post and the announcement for the new program and service. Here is one of my new favorite recipes for these hot summer days. It is packed with protein and nutrients that will leave you feeling full and satisfied!



Super Summer Fresh Bowls


pickled radish:

5-6 red radish, sliced

3 Tbsp apple cider vinegar

pinch of salt

5 grams or about 2 teaspoons of fresh herb of choice (like one of these dill, thyme, fennel)


1 red pepper sliced

3.5 ounces of mixed greens

1 small block of firm tofu

2 Tbsp tamari

1 Tbsp maple syrup

1 tsp vinegar

2 ounces of mixed seeds (I used pumpkin, sunflower and sesame)

12 or ao cherry tomatoes

1 avocado

1 can of white beans (I used Great Northern)

Lemon Tahini Aioli:

1/2 cup vegan mayo

Juice of one lemon

1 clove of garlic

1/4 cup of tahini

2 tbsp warm water

1)  First make the pickled radish by thinly slicing and placing in a jar with vinegar, salt and herb of choice.

2) Take tofu from container and wrap in kitchen towel and place between 2 plates to press out excess water. Leave until step 5.

3) make the aioli.  In a medium mixing bowl add your mayo, tahini,  minced garlic, and lemon juice.  Mix until well incorporated.  Add in the warm water until you reach a thick sauce you can drizzle.  Add crushed black pepper to taste.

4) Slice the red pepper, and onion.  Heat a non-stick skillet or griddle pan on high heat and once hot, fry peppers and onions with no oil.  Watch for charring around edges and toss or turn to get char on both sides.  About 5-7 mins.  Remove and set aside.

5) Unwrap tofu and slice into squares. Add to the hot pan you used for the peppers and onions. If not, completely non-stick you can use a VERY light spray of avocado oil.  Sear on both sides or until deep golden brown.  Mix the tamari, vinegar and maple syrup and add to tofu once browned or seared. Move tofu around to mop up sauce, turn heat off.   Sauce will thicken as it cools. Remove tofu and while keeping the pan hot add in seed mix. Stirring regularly heat and brown seeds.  Once the sesame seeds start to pop in about 4-5 mins seeds are done.

6) Drain and rinse well, beans. Cut avocado in half and then into long strips, quarter cherry tomatoes, Slice purple cabbage.

7) Assemble bowls by adding a very colorful segments around the parameter of the bowl, starting with mixed greens and micro greens, white beans, tofu, red pepper and onions, cucumber, cabbage.  Then top with farro over beans, sprinkle seeds over all and top with aioli, and pickled radish.

Enjoy with fresh sourdough loaf sliced.

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