Back to reality. Back to the grind. Back to the fog. Oh how I missed the San Francisco.
After 3 weeks of vacation (Nantucket and Baja pic here), the things I am happy to come home to: that leaf blowing on the ground is NOT a cockroach, a shower warmer than the ocean, and oh, you can flush the toilet paper!
On my last day in Mexico I threw together this breakfast just with what we had on hand. Was ready in 5 minutes and was so simple I feel silly even writing the recipe. The beet’s came from Logan’s farm, the eggs were SO local and organic that there were still feathers on them, and the rice was made the day before with our Chicken Mole dinner (I’ll post recipe later…used the chicken we slaughtered).
This is a FANTASTIC breakfast for a hangover! There’s really something to be said for a greasy fried egg after a night out…. truly magical. Plus, the starch from the rice and vitamins in the greens… add a sprinkle of chia seeds and a glass of coconut water and you’re game!
Shredded Beet and Carrot Salad with Desert Cattle Cheese, Toasted Almonds and Honey Dressing
Mix about 1/2 cup cooked rice with an egg white. Form into 2 patties and fry. Sautee Beet greens, red onion and garlic. Fry an Egg. Done and Done!
SUMMER VACATION IS HERE!
Which means lots of temptations in airport snack shops.
Stay healthy while on the road by packing your own munchies.
For 1 month I’m living out of the same suitcase:
1 week sailing in Nantucket
10 days in Todos Santo, Baja
2 weeks house/pet-sitting a hamster, cat & great dane
6 heart healthy foods in my carry-on
Homemade Instant Oatmeal. Fruit with a peel incase it rolls out onto the airport floor.
Baked sweet potato. Avocado. Hard boiled egg. Dates filled with almond butter and sprinkled with chia seeds
I always pack my own instant oatmeal (pictured above): oats, raisins, almonds, coconut and cinnamon
Just ask the flight attendant for a glass of boiling water. mix. wait. enjoy.
I recommend these packaged foods.
All provide lots of nutrients, vitamins and are minimally processed
If you always stock your pantry with these basics then packing for the road is simple
Staying healthy can be tough while traveling. There are times when you may not see any thing fresh and not from a package for hours, maybe even all day!
It’s important to plan ahead and pack healthy snacks for the plane and layovers. Your body is already working hard enough to stay healthy in the crowded dirty places…. Don’t add extra stress to your body by asking her to digest chips and soda.
It only takes a couple minutes to throw together a couple carry-on snack
Chia Seeds. These are a must. They fill you up not to mention super good for you! Think of flax seeds but on steroids. At hotels, when the breakfast is limited, add chia seeds to your coffee and grab a piece of fruit.
Oranges and Peel Fruit: Apples used to be my go to, but I find oranges are a safer choice. Like when fruit falls out of your purse and rolls across the airport floor, you can still peel and enjoy J Also, I find sometimes apples can be hard on a empty stomach.
Nuts and Fruit: hello. Talk about perfect carb, fat, protein combination…. And SO simple.
Gazpacho is one of our family favorites in the summer time. My Nona is famous for her recipe she picked up while living in Seville, Spain, along with my Popa and their 6 kids! The secret trick (according to the Sevillians) is to chill the gazpacho in a ceramic pitcher for hours.
My cousin Laney was in town this weekend which calls for a great reason to get together for family dinners.
Family Dinner Menu: Gazpacho with Grilled Quesidellas and BBQ Flank Steak Salad Photo From Laney’s Blog
The secret to Gazpacho… besides for chilling in a ceramic pitcher:
“My goal is to produce quality food and make healthy eating more accessible. I want to leave this world a little better than I found it” he says, and explains that “People in the States are just uninformed, they are given the wrong information and labels don’t mean anything” Talk about magic to my ears. Many people think about making a difference in the world, but few actually take action to do so. You can imagine how excited I was when Logan invited me to accompany him on his morning rounds at the farm? Even if it meant waking up before the roosters, this was an opportunity I couldn’t pass up.
History: Logan’s parents moved from Santa Barbara to Todos Santos in 1985 to follow their dreams of becoming the first organic farmers in Baja. They now grow around 20 different varieties of fruits, vegetables and herbs. His father now gets to enjoy surfing the Baja waves while Logan manages the 500 acres of ocean front family farm land! Yes, at the ripe age of 27, Logan is the brains, ambition, drive, sweat and muscle behind it all! Impressive.
So, the basil that you (and everyone in North America) bought this week from Whole Foods or Trader Joes… I PICKED on Tuesday May 7th! 6am and covered in dirt, I was picking the basil ya’all are havin in those Basil Gimlets!
Currently he’s shipping 20, 000 lbs of basil across the boarder a week. Can you believe it? And, it’s all grown organically, sustainably and picked by hand. To make matters even more impressive: Conventional farms grow on the same land for years, and never give the soil rest. Whereas, on Logan’s farm, he believes in letting the land rest for 8 months out of the year and changing the crop in the soil ever season. This is natures way of keeping the land free of bugs and critters. Also, when letting the land rest, there is no need to use heavy chemicals and pesticides like massive conventional farm.
At 10am I turned to Logan and said, “I’m pooped. I don’t think I can farm anymore.” He looked at me with a “Are you kidding, we’re just getting started” expression and lead me back to his truck, “Alright, let’s get breakfast” he said. “Now we’re talkin!”
Finish a day’s work with:
Authentic Baja fried empanadas filled with Slow cooked desert cattle.
A cold beer at his dad’s beach hut. Outdoor shower under a mango tree (that was solo)
Rewind to the beginning of the morning: Logan picks me up before the sun comes up. On our way to the farm we stop at a little roadside coffee stand where the fishermen stop on their way into town to drop off their fresh catch. There’s one option on the menu: coffee served with a carton of milk. We then followed a dirt road for about 10 minutes along the ocean before arriving to his farm. Every morning Logan picks up the workers who live in simple “shacks” on the farm…they all hopped into the back of his truck, looking quite happy and cheerful I must say. Maybe it was the gringa chica in the front seat, who knows? Between 6-10am, we had already picked and eaten, basil, green beans, cucumbers, bell peppers, asparagus, avocado, sweet corn, grapefruit, guava, cherry tomatoes, heirloom tomatoes, herbs and saw a rattle snake! You’d be pooped too, right?
Curious to know what a farmer makes for dinner? It was so good, I’m still thinking about it. I’ll give you a hint, he shot a wild animal CHECK IT OUT HERE
Driveway to Heaven
What’s on the horizon for his future? Bringing the full farm-to-table experience to people. Allowing people to visit his farm and get the full experience as I did. Logan said he wishes to, “Create a platform where people can reconnect with their food. People don’t appreciate where their food comes from. We’ll get dirty, grow, pick, cook. It’s the full circle”
Did you know that hundreds of lbs of perfect produce is wasted ever day? Just thrown into the compost. You see, us Americans like our produce to look perfect, without scratches or natural marks. Whole Foods sends back the entire crate of produce if ONE cucumber in a box is a little boat shaped. Even though cucumbers naturally grow on the ground in a boat shape… they’re only straight because farmers hang them on vines. Anyway, getting off track. This is where the farm-to-table experience can come in. People can come to the farm and pick, cook and can the otherwise wasted produce. It’s perfect, right?
One might imagine how growing up on a farm in Paradise would inspire you to follow the path of your parents, however, it was professors at UCSB and authors like Joel Salatin and Michael Pollan who taught Logan the importance of sustainable and ethical farming practices.
Note: Logan’s parents played a huge role in inspiring him and still play a huge role in the success of their farm 🙂 want to be sure that’s clear.
We ended the day with a beautiful dinner at Mac’s house. Couldn’t ask for a better last day in Baja!
And in the end, Logan said, “I hope to change the minds of people and inspire people, so that the world doesn’t get ruined before it’s too late”
Benefits of Juicing: More energy (because body isn’t wasting energy digesting heavy foods). Jump start metabolism. Sleep Better.Detox your system from toxins and heavy processed foods. These are NOT simply fruit and veggie smoothies… I ADDalmond butter, chia seeds, acai berry, green tea, coconut milk and hemp protein powder(plant based full protein) for extra protein, omegas, vitamins and minerals.
ONCE A MONTH I offer a 3 Day Delicious Smoothie Cleanse. Shoot me an email to find out more on this month’s dates and menu!
Not to worry, you are getting plenty of calories, enough to still workout and stay active. You won’t even feel hungry or deprived at all. Some of my clients don’t even finish their juices in the day. You will learn to start paying more attention and listening to your body. Are you really hungry? Or are you only eating because you are bored and the food is there or because other people around you are eating?
Need more reasons why juicing is so great? Check out Kimberly Snyder HERE… I agree with almost everything she has to say…
A DAY IN JUICE
Grapefruit, Carrot and Ginger – Breakfast (have with chia seeds- citrus needs fat to be absorbed by body)
Banana, Almond Butter and Spinach – Post Workout (potassium, healthy fats, salt and protein)
Berry Antioxidant – Lunch (with green tea and Acia berry)
Strawberry Coconut – Afternoon Pick Me-Up (powered with electrolytes to keep you energized)
Avocado Pear with Lime and Mint – Happy Hour (tastes like a cocktail yum)
Green Goddess – (spinach, romaine, green apple, cucumber, parsley, lemon. Need the C from lemons to absorb plant based iron in the greens)
At my parent’s house with nothing on the agenda for the afternoon, an avocado on the counter I’d been admiring for a day and a nutty/bready consistency sounding very comforting. The result was a loaf worth sharing…for having had thrown literally every grain, seed and nut they had into a bowl, this turned out surprisingly well.
I would have liked for it to have sliced better and not crumbled so much…I’ll keep working on perfecting this…I think another egg would have done the trick. Bonus: gluten free and packed with vitamins, omegas (from chia seeds and flax) and full protein (quinoa and grain + seed + nuts! here)
1/4 cup chia seeds
1/4 cup ground flax seeds
1/2 cup sun flower seeds
1/4 cup sun flower seeds
1 cup Gluten Free Flour
1/4 cup Brown Rice Flower
1/4 cup quinoa flakes
1/4 cup quinoa crisps
1.5 t baking soda
1 t good salt
separately mix wet ingredients:
1 T sweetener (maple, honey, sugar)
1 T apple cider vinegar
1/4 cup walnut oil
MIx wet and dry ingredients together. Grease a loaf pan and bake at 350 for 30 minutes
I had leftover rosemary butter I made on Thanksgiving and dolloped it on top before baking.
Is the question I get all the time, accompanied by the look of whaaaat the heeeeeck, when I tell people what it is I do not eat.
And my response is “Everything from the eaaaaaarth!”
What it is I do not eat: Gluten, Soy, Sugar, Processed/Packaged Foods (which usually contain all of those ingredients), pigs and animals raised inhumanly on factory farms.
What I do eat: Absolutely every single fruit and vegetable I love. There isn’t one I don’t like. Actually, I’m not a big truffle fan. I think I must have had too much truffle oil on a hot summer day and now the smell gives me the willies. Well, maybe not the willies, but I’m just like, “eeeeh no thanks”. Love all gluten free grains: millet, rices, quinoa, cornmeal, amaranth, buckwheat. Now just imagine all of the amazing combinations we can make with these ingredients woohoo yummy!
I know cutting out packaged/processed foods may seem intimidating or overwhelming at first, but just take a look at what I ate today – you’ll be surprised at how simple it can be! Living a whole, clean, earth based life is delicious, healthy and easy! Bonus: everything I ate today can be prepped on Sunday and stored/enjoyed for about 5 days. I’m telling you, I don’t even get out a knife or cutting board during the week – all veggies, fruit and grains can be prepared ahead of time. Because honestly, who really has the time to spend making BLD (breakfast, lunch, dinner) every day?! Try starting off with these 20 staples to help get you on your way to whole livin’!
Breakfast: Cut fruit. Lately I’ve been enjoying grapefruit, kiwi and pineapple. ChiaChatta is a chia seed pudding that tastes like horchata. It’s so simple to make and can be made in a big batch on Sunday and enjoyed until Friday. Combine 1/4 cup chia seeds, 1/4 cup oats 1.5 cups almond milk, vanilla extract, almond extract, cinnamon. Mix well and store in a glass container. Read here all the amazing benefit of chia seeds. You should start enjoying them daily!
Lunch: I usually like to stick to a salad with plant based protein during the day (check out veg/protein combinations here). On Sunday I always prepare a grain (this week brown and black rice) and throw in a vegetable towards the end of cooking (this week edamame). Also, cabbage is soooooooo good for you and stays fresh for awhile. It’s just a real winner. So, a big bowl of cabbage with a few spoon fulls of rice and edamame. Then I was feeing a little Asian inspired and added avocado, black sesame seeds, rice wine vinegar and sesame oil. Done. 2 minutes tops! Packs well for work too.
Snack: The perfect combination of fat, carbs, protein and sugar are medjool dates filled with almond butter. They pack well, can be made in advance (do I need to keep mentioning that?) and are sooooo delicious. I actually can not walk down the bulk aisle and not put my hand in the date bin and take one. I seriously begin salivating as I approach them. So awkward getting caught mid bite, ek! Hard boiled eggs also make a great snack on the go. Don’t eat them in meetings though, please. They may be the most disturbing food to watch people eat – eeeh – actually deviled eggs are worse. I think my mom is the only person who still brings them to every occasion and holiday party.
Dinner: Usually a cooked vegetable and animal protein. Today I just cooked some green beans I had on hand in a little coconut oil (make coco oil your new cooking staple – it has so many health benefits), added a little of that already made rice and edamame, throw a fried egg on top and viola! So yummy and again, only 2 minutes. Another way to reheat the rice and cook fish at the same time – check this recipe outand while you’re there read up on how Eating Healthy is Easy and Cheap!
Start small you guys. Maybe try just one new vegetable a week. Or replacing that roll with your salad with a whole grain, like rice.
Dr Weil’s Food Pyramid. I replace the tofu with red wine. You gotta get your antioxidants, right!?
Oatmeal is also a great way to start off your morning. I assembled these for my friend who’s a nurse and would buy oatmeal every day at work. She was spending $3 every morning, plus the oatmeal she was buying was packed with sugar, preservatives and ingredients that you can’t even pronounce. I spent $20 on ingredients at TJ’s and assembled 20 baggies-to-go (a waste of plastic, I know, sorry). Plus, they were way healthier because I added chia seeds and cinnamon (so many health benefits) and no sugar or preservatives were added. 10 minutes on Sunday will save you money, time waiting in line and your waistline!