Frittata and Adulthood

I’m attempting to be an adult. Do all those things that grownups do. Put away a percentage of my paycheck, talk about the stock market, get pre-approved for a house. You know, general adult-ing. Perhaps it’s because I’m going to be 30 at the end of the year. Perhaps it’s because my brother and sister-in-law brought a little human into the world that has become my everything. Whatever it is, there’s something in the air that’s telling me to plant roots. Instead of trying to scheme what’s next, I’m attempting to slow down and find my footing.

I have always been proud of my determination and drive. I won’t take no for an answer, and it’s something that has brought me a lot of amazing opportunities. I will continue to get loud about the things that matter. I will continue to push and create and dream big. That is just who I am, and some things never change.

This new version is just a little more settled. A little more content with the idea of building a home in a new town surrounded by the people I love more than anything. I’ve always felt that I had to wait for everything to be perfect. I haven’t found my dream man, I don’t know if I want kids, and I am not sure if I have enough money to be considered a real adult… I’m an incomplete puzzle.

It recently dawned on me that I shouldn’t wait around for those things to fall into place. Who knows if any one man will live up to that extremely high bar I’ve set. Who knows if I’ll finally fall into the ‘yes’ or ‘no’ camp of motherhood. Who knows if my savings account will ever be considered robust.

That’s just life, I suppose.

All I know is that there’s a little house waiting for me in a sleepy city south of Seattle. A house with a big yard and sun stained floors. I told my real estate agent that I require 3 things: natural light, a big yard, and a neighborhood I love. The rest? The rest I can fix.

The house I’m working on buying is perfection. It’s a tiny home on a street that is a mile from my family and my best friend. A house that has been lovingly cared for by a man who tends to his garden daily, making friends with hummingbirds and neighborhood crows. He told me the lawn smells like honeysuckle on summer evenings. To say I’m excited to brew sun tea and smell the air this summer is an understatement.

I’m ready to make a home for myself. I’ll let the rest of my unmatched pieces do their own thing… I’ll figure it out, eventually.

One step at a time.

Asparagus and Mushroom Frittata

I did the whole30 in April, which means my life was full of vegetables, fruit, eggs, and seafood. It was delicious and wonderful, but I was ready for some chickpeas, quinoa, chocolate, and whiskey to be placed in my mouth. It’s weird what you crave when you restrict your diet. Chickpeas?! Who knew I loved those little legumes so much.

But back to eggs. God love ‘em, after 30 straight days of hard boiled eggs as your go-to, you get egg fatigue REAL fast. Enter: The frittata, a wonderfully easy meal that hits the spot. Because it’s spring in Seattle, everything delicious is showing up at the Ballard Farmers Market. This frittata was a hodge-podge of all the spring goodness, and it turned out delicious. Feel free to substitute whatever kind of vegetable your heart desires, it’s hard to mess up this dish.

Ingredients

  • 6 eggs
  • 1 Tbsp olive oil
  • ½ white onion
  • 2 gloves garlic
  • ½ bunch asparagus
  • 1 cup chopped mushrooms
  • 2 cups chopped kale
  • Salt and pepper to taste
  • 1 Tbsp nutritional yeast (optional)

Preheat the oven to 350 degrees. Warm the olive oil in a cast iron pan over medium heat. Saute onion in olive oil for 3 minutes, until slightly translucent. Add in minced garlic and sauté for another 2-3 minutes. Chop off the ends of the asparagus and cut into bite size pieces. Throw in the pan with the garlic and onion. Once soft, add in the mushrooms and saute for another couple of minutes. Lastly, add in the kale and wilt slightly. Pop in the oven for 20-25 minutes, remove and let cool slightly. Once cool enough to eat without burning the top of your mouth (I do it every.damn.time) sprinkle with nutritional yeast and enjoy!

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Singledom and Kale Salad

The other day a friend asked me, “How come you’re single?” I think their heart was in the right place, but it definitely was a rage-inducing moment. The way it was asked was drenched in pity & wonder at how I could be 26 almost 27 and be as single as can be. I laughed it off, shrugged my shoulders and used my age-old adage, “I hate everyone?”, which of course isn’t true. I love people. I really do. But I also have so many deal breakers I find myself tripping over them on the daily.

It’s not for lack of trying or wanting. It’s just for lack of interest. I have had two great loves in my short life, and they’ve set the bar pretty high. While the heaviest of issues gnawed at us until we split at the seams, I loved them with every cranny of my being. You know what I mean, the kind of love that sinks down into your soul and settles there. And without meaning to, I size up every potential partner to what I had… Yes, it’s horrible, but it also means I won’t ever settle. I know what it feels like to be loved so completely that even my bones felt embraced. I know what it feels like to trust and admire and adore. There’s no point in pretending with someone unless I feel the sparks. I know what true, gut wrenching, heart swelling love feels like, and I’m going to wait this one out until it comes around again.

Of course loneliness scratches at me again and again. I pride myself in being fiercely independent, and while my job, friends, dog and yoga keep me busy 80% of the time, that 20% can be achingly lonely. I remind myself that my life is filled with so many beautiful things, but I still have to brush off those self-deprecating thoughts that come up when I reflect on why I am alone.

I suppose my honest answer to my friend should have been, “I’m single because there hasn’t been a person to sweep me off my feet in a long time. I’d rather be alone and occasionally lonely than settle for someone who makes my heart simply pitter. Give me pitter-patter or it’s a no go.”

And that’s what I need. The pitter with the patter. The whole hog or nothing at all. Who knows if or when that will happen, but I’m going to hold out until I feel that again. I remember what it’s like to be filled up to the brim, and I won’t settle for anything less.

Wild Rice & Kale Salad

I had a wonderful Thanksgiving celebrating with good friends. We ate, drank and loved for 7.5 hours. Just how Thanksgiving should be. As a vegan(ish), Thanksgiving has always been hard. Yes, I indulged in some cheese this Thanksgiving, but I also gorged on so many vegetable side dishes I felt ill for two days (over eating for the WIN…?) Either way, this dish is great for Thanksgiving, potlucks or just as a side for your dinner. I had so much left over it was my lunch for a week, and I wasn’t complaining.

ingredients

  • 1 cup wild rice, uncooked
  • 1 bunch kale, de-stemmed and roughly chopped/torn
  • 2 red bell peppers, chopped
  • 1 bunch green onions, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper to taste

Start with your rice. Bring 2 cups water and your rice to a boil. Bring heat to low and simmer for 50-55 minutes. While the rice is cooking, wash and chop all your veggies and walnuts and prepare your dressing. Combine the lemon juice with the olive oil and add salt and pepper to taste. After rice cooks, cool before adding in the vegetables, walnuts and dried fruit. Then add in the dressing and enjoy! This is one of those salads that gets better after sitting for a while. Eat and eat and eat.

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Politics and Pizza

My mind was in 100 different places last week.

*disclaimer: I wrote this on November 7th, but then my life got busy and I’m just editing it now… oh to work 50+ hours a week, am I right? Still, my overwhelming sense of joy is still present, so all is relevant.

We won! Obama won! Four more years! HIP HIP. I can’t even begin to explain how fast my heart was racing as those silly political pundits paced around their 42 screens (were the sound effects and “ballot cams” really necessary CNN?) for HOURS going back and forth with who would take what state.

When Obama claimed Ohio, I went to bed. He had this in the bag. My vagina (and its right to choose) could breathe a sigh of relief.

To top all of that off, my wonderful home state of Washington approved Referendum 74! Marriage equality! EVEN BIGGER HIP HIP! Oh, and we legalized marijuana.

Um, Washington, way to kick ass.

I mean, I live in the red state of Texas now. On election night almost every part of my being wanted to be home, celebrating with all those crazy kids who partied like there was no tomorrow. Instead, I drank beer and learned how to shoot a bow and arrow.

When in Texas, right?

I got teary eyed over Obama’s acceptance speech, spent an hour or two looking at all the pictures of people celebrating nationwide as we realized we get to see the country continue to move towards social equality. I may have also spent time looking at this.

Funny shit.

Thank heavens for this election. And  to sweeten the deal, I got to spend my post-election joy in sunny, 70 degree weather, celebrating with my like-minded co-workers, while I thought, wrote and brainstormed on all things local, sustainable food.

I wanted a recipe that celebrated that victorious feeling, a dish I imagine would high-five the rest of the country in our win. As a vegan, my victory-lap dish is successfully made pizza. When you remove cheese from a pizza, you have to rely heavily on the rest of the ingredients. I deem my invention a success, and therefore label it worthy  as a representation of four more years with Obama.

In my opinion, a vegan pizza isn’t anything unless it’s exploding with flavor. You want a pizza that has you coming back for another slice. And another. And just one more for good measure.

This pizza does that. At least for me and the boy. We ate some, and then had a little bit more and whoops, there goes most of the pizza.

Who cares, it’s a celebration!

Roasted Garlic, Tomato and Kale (Vegan) Pizza with the Easiest Pizza Dough Ever 

*oof… that’s a recipe title for ya. My bad.

For the crust:

  • 1 packet yeast (2 1/4 tsp)
  • 1 cup warm water
  • 2.5 cups flour
  • 1 tsp honey (if you don’t eat honey, you can use agave)
  • 1 tsp salt
  • 2 tbsp olive oil
  • cornmeal

For the sauce:

  • 1 can of stewed tomatoes
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 4-5 basil leaves, chopped
  • Red pepper flakes, to taste

For the pizza:

  • 1 head of garlic
  • One bunch of kale
  • 2 Roma tomatoes
  • Black (or kalamata olives)
  • Nutritional yeast

First you gotta roast the garlic and tomatoes. This will take a while, but the beauty of it is you can start this first, and then go about your business as your kitchen fills with a smell that’s nothing short of heavenly.

Preheat the oven to 400 degrees F.

To roast your tomatoes, cut them into desired thickness, drizzle with olive oil, salt and pepper and place on a baking sheet.

To roast the garlic, chop off the top of the head of garlic. Drizzle olive oil on top and sprinkle with salt and pepper. Wrap in foil and set on the same baking sheet at the tomatoes. Place all this goodness in the oven and bake for about 40 minutes. Check the tomatoes occasionally, flipping about 25 minutes in.

While that’s cooking, start the crust. In a large bowl combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey and olive oil. Stir to combine. Let dough rest. The dough only needs to rise for 10 minutes, but I let mine rise a bit longer as I got everything else ready, do whatever floats your boat.

While it’s resting, you can start your sauce. This pizza sauce is up for interpretation. I took what I had in my fridge and in the garden (have I mentioned how much I LOVE that basil grows well in Texas? It’s a thing of beauty.) I had left over stewed tomatoes from a recipe, and I just went to town. I mashed the tomatoes as they warmed up, and then threw all the rest of the ingredients in there. The sauce turned out great, full of flavor, and I highly recommend being somewhat heavy-handed with the red pepper flakes. If you’re doing vegan pizza, you want a flavor punch in the mouth.  Let the sauce simmer while the dough is rising and the garlic/tomatoes are roasting.

The last thing you’ll want to do is get the kale ready. With the greens, I washed, de-stemmed and tossed them with oil, salt, pepper and some more red chili flakes (perhaps I like the spice…) I just quickly sautéed them on the stove, and set them aside while everything else finished baking/rising/etc.

I suppose there are a lot of different components to this meal, but if you time it out correctly, it’s super easy.

After you let the dough rise, sprinkle a baking sheet with cornmeal and press the dough into it to a desired thickness. Then spread on the sauce, pop out the roasted garlic (you can just remove the skin and squeeze out the cloves) and scatter those around. I then loaded on the kale, and topped it off with the tomatoes and olives.

Bake the pizza at 400 degrees for about 30 minutes. Once the crust is golden, remove and let cool. We sprinkled nutritional yeast over top, because a) it’s delicious and b) I will eat that with everything.

Delicious vegan pizza. Yes please.

Neglect

I haven’t been paying enough attention to writing in this blog… I blame my schedule.

Fate has dealt me a pretty sweet hand in the last few weeks (let’s be real, it has dealt me a sweet hand for the last few months) and I am now getting paid to write about food. I wasn’t sure that was ever going to happen, but it is and even though it is only my first week on the job, I am blissfully happy.

I spend my morning searching through the grocery store (check us out), picking out ingredients and then planning recipes. My required hours fly by because all I want to do is look, think, and write about food. (like kale… mmmmm)

This new job (combined with the yoga studio) does have me working about 60 hours a week, which can get sticky.

Sticky for my mental health, sticky for my relationships with people, sticky for that whole “exercising” thing… Just overall, there is a whole lot of potential for being a hot mess.

Lucky for me, I have a fantastic boy and a fantastic sister to keep me in line.

The boy keeps me in line by always making my tired ass laugh with witty sarcasm and not letting  me complain about being tired. He reminds me that I chose this crazy schedule and I better realize how damned lucky I am.

Noted.

My sister keeps me in line by being my best friend AND my soon-to-be running partner. Nothing like a run at 9:45 pm after working eleven hours, am I right?

So all of these things, this great balancing act I have created for myself, has left little time to blog. This week, I even failed at making food… what?! WHERE ARE MY PRIORITIES? Thank goodness for that boy that lets me be stupid possessive about my kitchen while simultaneously cooking me dinner. Ha.

I’m difficult.

The boy successfully made this soup from Sprouted Kitchen (I may or may not send him 12 emails a day with ideas of food we can eat, places we can go, beer we can drink.) A harsh critic when it comes to his own cooking, he didn’t think the lentils were cooked enough.

I ate it so fast the top of my mouth was burned for a few days.

I’d give soup (and him) a gold star

Spiced Lentil Soup with Coconut Milk

From Sprouted Kitchen

I’m not going to lie to you, I copied her word for word as I didn’t cook the meal, the boy did. And I’m pretty sure he stuck to Sara’s directions. Thank goodness I have blogs like Sprouted Kitchen to pass on to everyone I meet.

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

 

 

Home

Remember how when you were little you would play house? For my best friend and I it was the shed in my back yard. It was the acre of property behind her cabin. It was a silly game with make believe husbands and baby dolls that were anatomically correct (weird and awesome).

My mom has this video of me playing on my plastic toy kitchen. She comes into the room and asks what I am doing. I glance over at her with an agitated look and motion to the bright yellow phone and silently word, “I’m on the phone!”

I was (am?) a brat.

I was (am) a homebody.

To me, comfort is coming home to a place that invites you in. A place to leave your shoes on the front porch. Somewhere with soft cushions and a familiar smell.

Here I am in this city of heat, this city of unexpected thunder storms and quiet morning runs on wide, sidewalk free streets. I have found a tiny little place to make a tiny little home with a not so tiny or little man. The paint is peeling, and the house leans. The bathroom is a size of a closet and I think we have a resident mouse. The large, white trimmed windows rattle as you struggle to get them open. The concrete fence holds little windows to the street, and long, thin garden beds wait for cool fall crops.

I plan my days around walks, farming, yoga and this man. I plan my days with growing vegetables and planning dinner menus.

Sitting on the floor, we eat out of brightly colored bowls.

My house is a home because of him. Because of the hound dog that darts to the back fence because he saw a squirrel there once. Because I bike home to find a boy sitting on my counter reading John Irving because he can. This new cottage is my home because I am filling it with things that make my heart calm.

We have a habit of toasting to things that are our “firsts”. Our first trip to the grocery store. Our first bike ride. Our first shared trash can, shared bed, shared life.

So when we sat down to our first meal (on the ground, using a goodwill chest for a table), we raised our bourbon and whiskey to us.

To our tiny house, our surprising love and this newness that came out of nowhere and has settled deep in our bodies.

Kale and Mushroom Tacos

In the land of Texas, tacos and burritos have become an almost daily habit… delicious.

– Flour or corn tortillas

– Can of black beans

– Spanish rice

– 1 tbsp vegetable or olive oil

– small yellow or white onion

– red bell pepper

– 2 ears of corn

– mushroom of choice (we used crimini)

– 1 bunch of kale (once again, your choice)

– 2 cloves garlic

– 1 tbsp cumin

– 1 tsp salt

– 1 tsp chipotle cayenne powder

– Red pepper hummus (we bought ours, as I have yet to get a food processor, and can’t make mine)

– Jalapeno jelly (gifted from the farm, I will tackle this one come jalapeno season)

– Ripe avocado
Start spanish rice. Heat beans and tortillas. Chop up the onions, peppers and corn. Heat the oil in a pan and add the veggies. Saute and add in salt, cayenne and cumin. Stir until onion is soft and translucent. Add in chopped up mushrooms and garlic. Saute for a few minutes, adding the kale is last. Wilt the kale for a minute or two. Lay out a tortilla, spread on the hummus and the jalapeno jelly and then pack with all of that goodness until you can’t seem to fit anymore onto such a tiny little tortilla. I always put a slice or two of avocado on the top, because what is a taco without avocado?

Hot Hot Heat

Man oh man. Austin is hot.

People up in Seattle liked to remind me that it was hot down here. “It gets to be 100 degrees Chelsea! Can you handle it?!?!”

It may seem obvious that Texas is hot. These warnings came from my people. These are the people who know me. They know me well. They are privy to the fact that every time summer rolls around (Pacific Northwest summers to boot), I break out in a heat rash. Or I get a sunburn. Or I get heat stroke. Basically, I was made for temperate weather.

So all those who know and love me were concerned for my well-being with my somewhat irrational plan to up and move to Austin. I think they all thought I would just melt. Instantly. I would step out of my car in Austin and become a puddle on the ground.

I didn’t. I thought about it for a second, and then rallied like a champion.

Here is what you do to beat the heat in Texas:

– You drink your body weight in water. If I leave the house with out a water bottle I get a little bit panicky. Like how you feel when you leave behind your keys or your wallet. I may or may not carry around a jug of water that holds the amount of water you are supposed to drink in a day. I drink about three of them. HYDRATE!

– You swim. A lot. There is this place called Barton Springs down here, a place I highly recommend. It is a spring fed pool. It is huge. It is refreshing. It is like a little bit of heaven for these hades like days. We also spent a whole day floating down the river in inner tubes. Now if that isn’t summer, what is?

– You stay inside. This is a weird concept to me. You know you are a true Seattle-ite when you see  a sunny day and your mind INSTANTLY jumps to all the ways you can avoid being inside for the day. The difference is that in Texas it is sunny. A lot. So if you were to spend every day outside that was sunny, you would be spending 9 months of your life outside. Which sounds like a great plan, except 2-3 of those 9 months are days where the temperature creeps over 100 degrees and just meandering down the street leaves you drenched. So you stay inside. And write a blog. Or something.

– If you have a dog, you walk them EARLY in the morning and LATE at night. And they are still hot. And if you have a dog that is a HUGE goober and can’t seem to do anything normally, you will get irritated with the panting that sounds like a fighter jet. To combat said panting, you can soak a bandana in water, pop it in the freezer for a bit and then tie it around their neck. Not only do they look SUPER hip, but it cools down their body temperature. Win, win.

– You try to avoid making food that involves being around things that are warm. I have made a lot of salads (see below). Things that just involved chopping vegetables. Recipes that make giant batches so if the only energy you can muster is rolling off the couch and crawling to the fridge, you will have something to shove into your mouth, cutlery optional.

I have been here less than two weeks and this place is already starting to seep into my skin. I am coming down with a sort of routine. I am exploring and tasting and taking the city in. I am planting roots, one way or another, and making this hot, hot city a place of my own.

Wild Rice and Kale Salad

Adapted from Whole Life Nutrition Cookbook

1.5 cups wild rice

3 3/4 water

Pinch of sea salt

6 leaves of kale (your choice on which kind.)

red bell pepper

2.5 cups wild rice

1 bunch green onions

Grated carrots

Avocado (optional)

Dressing:

1/2 cup lemon juice

1/4 olive oil

1 tsp cumin

salt and pepper to taste.

Bring water, rice and salt to a boil in a 3 quart pot with the lid on. Once boiling, reduce heat to low and simmer for 50-55 minutes. Remove from heat and let cool for about 30 minutes until you mix in the veggies.

Chop the kale, green onions, bell pepper and grate in the carrots. Mix all the veggies in with the cooled rice.

Prepare the dressing by mixing the lemon juice, olive oil, cumin and salt and pepper. Whisk together. Stir into veggies and rice.

Top with avocado for some delicious fat… mm. Avocado.

Home.

Isn’t it funny how you can spend nearly three years in a place, call this place your home, and then in the rush of moving out forget to say goodbye?

I spent the entire weekend moving. I sorted through piles of clothes, books and memorabilia. I took a moment to pause over a box of things from my ex-boyfriend that I found by mistake. It hit me like a ton of bricks. But the moment passed, I packed everything up with a positive thought to the universe and that was that.

I gave away a majority of my possessions. These are the things that I have been lugging around for the past eight years. I had furniture from my childhood that I have always had a weird attachment to, two bookcases full of books, clothes that I hadn’t worn in years but they held some memory in the sleeves.

I am somewhat of a homebody. These things are loaded with my history. With looming change and the inevitability of growing up (sort of), it was time to let go.

I am someone who would have appreciated having some sort of séance for the house. A recognition that this place was where I built my first garden bed, shared my home with a boy for the first time, had my heart-broken completely and learned to heal through living with my best friend.

This house was the kitchen with the shiny surfaces and the shoddy craftsmanship. This house was the yard turned jungle where the pup spent hours chasing bugs. This house was the multitude of ridiculous dance parties, too much alcohol and hang-over-mornings watching bad romantic comedies. This was the house near the lake. I would  walk a few blocks and I had my solitude—just my running shoes, my music and my dog.

This house was my home.

With the hustle and bustle of moving and cleaning while working a full-time job, I didn’t have anytime to be nostalgic. A little ball of stress, I rolled through the moving process on a mission. By my seventh good will run I was just ready to be done with the place.

How sad. I feel like leaving a place you call home should involve some sort of ritual. A moment of silence for all of those things you carried, shared and loved while you were living there.

A good friend from my childhood would have taken the time. She would have created a fire in the back yard, wrote down the memories from the house, and said a proper goodbye. Back in the day we would have made fun or her for being too sentimental. Today, I wish I would have had her by my side so I took the time to have that moment of recognition.

Instead, I found myself alone after all my roommates had left eating kale slaw on the ground while my very confused hound dog stared at me through the back door. I would be a liar if I said I didn’t feel the lump in my throat (like I am feeling right now) as I stared around at the empty house. It is funny how much a place can seep into your pores and become a part of you.

So here is my proper good-bye. An ode to the old house by the lake. The house with far too many “quirks” that we grew to accept. The house with thin windows and squeaky wood floors. The house with the 1970s retro bathroom and my two walk in closets (this I will miss). The house with the kind neighbors and the sound of the freeway that became a lullaby in the evening.

Thank you house, for all that you were.

Kale Cashew & Mint Slaw

Original Shutter Bean recipe

*This slaw is AMAZING. My bestie had it posted on her Facebook, and it went viral. Everyone is making it. Also, this blog rocks my world. I heart a good food blog.* serves 4

1 bunch lacinato kale, shredded

2 cups cabbage, shredded

2 scallions, finely chopped (both white & green parts)

1/2 bunch fresh mint, roughly chopped

1/2 cup roasted cashews, chopped (peanuts can be used)

2 tablespoons agave syrup

2 tablespoons toasted sesame oil

4 tablespoons rice wine vinegar

1 inch piece ginger, grated

1 clove garlic, minced

salt & pepper

Chop the kale, cabbage, scallions & mint and set aside in a large bowl. In a small bowl add the agave syrup, sesame oil, rice wine vinegar, ginger and garlic and stir. When ready to toss, add the chopped nuts to the large bowl and pour the dressing over the kale cabbage mixture. Thoroughly coat the kale, season with salt & pepper to taste.

Funk

It would not be an over-exaggeration if I were to say that this weekend I was in a funk.

And I am sorry to say, this post will not be about me getting funky fresh and awesome. It is about me feeling sorry for myself and having a tiny violin follow me around with a sad-faced cloud above my head.

Deal with it.

My life is pretty fantastic. I have a great job. I have amazing friends (seriously, I am the luckiest when it comes to my group of girls). My family is fantastic. I have my health. I think I’m pretty cute sometimes. AND I have my dog, who is the love of my life.

So what in the shit am I complaining about?

Who knows, sometimes that horrible, gut wrenching, soul crushing self-doubt seeps into your life. Perhaps I shall blame it on the old Ex, whose life–post me–makes me feel like throwing up. It is never fun to feel like a used kleenex after having spent three years with someone. Yes, bitterness… you are my friend at the moment.

So here is how my weekend went: me weeping for no reason, writing letters to people I shouldn’t write letters to, writing emails to people I shouldn’t write emails to, and eating a lot of chocolate.

Basically, I was a walking rom-com cliché.

And to make matters worse, my runners knee has come back, so I haven’t been able to run. Which makes me feel like an obese failure.

Seriously, can you hear the violin?

And yes, I am still kind of in a funk.

But here is what I know:

  1. My friends and I made oven roasted veggies with quinoa and non-dairy creamed kale while watching Crazy Stupid Love… best evening ever. This solidified my love of my wonderful, amazing friends. And my love for Ryan Gosling. I don’t think the man can be sexier… Did you know he can sing? Yeah, shut the front door.
  2. I have vowed to practice some form of yoga everyday. It centers me. It reminds me to seek peace. To let go of bitterness. To forgive.
  3. My friend from work posted this image on my Facebook and told me that she thinks of me and my life every time she reads it. It was a huge compliment. I am glad she sees me this way. I want to see me this way too.

Funk, be gone!