Category Archives: vegetarian

August 5, 2012 · 10:35 pm

Plantain Chips and Fresh Guacamole

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I don’t want to admit that summer’s almost over, but alas, it is. It went supper fast for me I dont’ know about anyone else. Technically summer’s over in September 21st which is a little bit more than a month away. Yikes is all I have to say. As I reflect upon this summer, I can gratefully say that I had wonderful times with the things that I made, ate, saw and did. We traveled to great cities and places that included, San Francisco, Denver, Boulder, NYC, Red Lodge Montana, and home.

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We visited family, friends in all of these places and enjoyed some of the best food of my life in these places as well. The four things that are so important to me in this life. This summer taught me lots, gave me plenty of time to relax and lots of other very delicious things. To say the least I am very grateful for the summer I’ve had and will be sad when it leaves.

 

 

ImageOne of those great things that I did was visit my other home, Colorado. I consider it my other home as I lived there on and off for almost 8 years! I can’t believe that either. Summer in Colorado is one of my favorite seasons. The sun is always shining, there’s lots to do, the heat is dry and the days are long. Which of course means lot’s of time for play, food and drink. One of my favorite places to visit was the West End Tavern right on Pearl St. Their rooftop patio faced west and has an outstanding view of the flatirons. Great views, mojitos and my favorite, plantain chips with guacamole. My last visit there, friends told me that management changed and they might not have it on the menu, but I sure did appreciate sipping rooftop with my mojito and snack while I could. Image

 

However I did check and they are now offering yam chips and guacamole, that I must try. Yum. Next time I am in Boulder I will have to go and rehash my old mojito and rooftop days. Until then, these will do. This dish might have been the the easiest and most satisfying thing I whipped up all summer. I swear. In a pinch, these could be perfect to serve to your hungry guests at your next shindig; not to mention they are tasty, and just beautiful to look at. ImageImage

 

 

Recipe for Guacamole and Plantain Chips

Serves 2

I fried these in low oil and I used olive oil, next time I will have to try coconut oil.

In a medium saucepan add oil and heat on medium until nice and hot ( a way to test is to throw a little water in the oil, your aiming for a little pop). Slice plantains to desired thickness. I made mine a little on the thicker side, but you can experiment.

Fry plantains till golden brown or darker, depending on preference. I like mine well cooked on the outside so that the inside is nice and gooey. 

 

For the guacamole: 

1 large organic avocado

1 medium organic on the vine tomato

juice of one lemon

1 clove garlic

1 small handful cilantro

salt and pepper to taste

Guacamole, I believe is the one of those foods that is totally preference based. Some people prefer it smooth to chunky, salty to sour, spicy to mild. It is all up to you, and as I like to say; “the world is your oyster”. 

I of course know how I like my guacamole. Chunky, mild and flavorful. This recipe is for a guacamole that fits that bill. Please feel free to try or to totally change it. You too can discover what kind of guacamole is your perfect fit.

Peel and scoop avocados and add cilantro, lemon juice, tomato and garlic. Lightly mash and then at the end add your salt and pepper. 

Serve chips and guacamole together, enjoy, and bon appetit.

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July 24, 2012 · 4:13 pm

Summer Fruit Ice Pops

Summer is not my favorite season I must admit. There are however certain things that you can do that will help make the 3 months of hot, sticky weather can easily be cooled of and soothed with non-other but homemade ice pops. These fine treats remind me of summers of my childhood. Crisp freshly washed laundry hanging from clothes pins, water runs through the sprinkler and evening parties with friends and enjoying homemade ice pops in the crisp burnt grass.
When I finally decided it was time to take summer into my own hands, ice pops were the perfect step in the right direction. I bought the molds and I was off. I started out scanning the internet for ideas. It is generally known to be okay to copy when you are inspired and newly starting out on the path to creativity. Drawing inspiration from your muses, idols and then molding them into your own. This is, I’m told,  steps to finding your own voice. So of course I would be urged to take those steps.

These pops I made weren’t necessarily inspired by anyone else, hey, maybe I’m closer than I thought to that whole voice thing than I thought. No, these pops were rather inspired by a ready-to-eat pineapple and ready-to-eat kiwis that were in abundance in the fridge. Here’s the recipe

1 cup chopped fresh organic pineapple

2 large ripe kiwi fruits, peeled and chopped

1/4 cup fresh mint

1/4 cup low fat organic yogurt ( I used almond milk yogurt)

1/2 cup pineapple juice

In a food processor combine all the ingredients and process till smooth and creamy, then fill your molds and freeze. Easy, simple and one hell of a way to cut the hot summer with a knife of cool, tasteful goodness.

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July 15, 2012 · 5:20 pm

Summer Peach Almond Cake

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As some of you know I have been on the prowl for a good and classic cake recipe. As I got to looking for cake recipes, all I generally found were sugary, heavy decadent cakes. Which is fine, if you want it for a special occasion, wedding, birthday etc or if you’re generally into sugar.Image

I am not on the processed sugar train these days as I find it makes me restless and emotional. Anyways I came across this recipe from a fellow blogger and I just knew this was it. It was love at first sight. However it had one thing about it that I needed to adjust, as we know all things aren’t perfect so I was on board.

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The recipe I found came from My New Roots is a blog by a lovely girl Sarah and I really admire her style and taste buds. The cake she’s got going on was a good fall/winter cake with warm spices and toasty squash and nuts. It’s summer right now and I could barely imagine turning on the oven let alone adding spice and heavy roots, so I did what I do most of the time; I played. I love to tweak, alter, experiment, and play. These are 4 things that I am generally good at and mostly they end with success. (I have my moments where they flop) however this time wasn’t one of them. 

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Since it’s summer, I thought two things, local and fresh. Peaches are in season and I happened to have a couple lying around; check. What goes good with peaches? Almonds of course. Folks, I’m not gonna lie, I kind of went all out for this cake. It was a two day process and I even purchased a wire cake display, which long story short, I didn’t end up using. This is my passion and why I have persevered through this whole cooking journey so far, I really really really love food and I find that I am willing to do most things for it. Food is is in my trajectory and I have in fact picked photos of cake over photos of friends. It’s true, the cake trumps and that’s just where I am at. 

 

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So I spent the day mixing, writing and guessing while I altered the recipe just so. As you can see it came out pretty well. There is always room for improvements and so I plan on making several, but all around I was pleased as well as the people I shared it with. I was lucky to be able to bring it to a local CSA’s farm dinner party and I showed up just in time for dessert, lucky them!  Eventually that wire cake display will be used I promise you that. 

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I hope you enjoy it as much as I did and oh, if you are wondering where I got this beautiful vintage flour canister? I can thank the lovely woman down the street who sold if for $5 to me and even let me make installments. Here’s the recipe and I hope you enjoy it as much as I did. 

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Enjoy and bon appetit! 

Recipe for Summer Peach Almond Cake

 

1 cups whole spelt flour

2 cups white spelt flour

2 tablespoons corriander

1 teaspoon cinnamon

1 tablespoon flax seeds

1/2 cup soaked almonds

1 cup coconut sugar ( this is a great alternative to processed sugar and is a whole food sugar)

1/2 cup fresh peaches

1/2 cup organic pineapple juice

3 eggs

1 cup honey

3 tablespoons coconut oil

3 tablespoons olive oil (one could replace the other if you have one more than the other around your kitchen)

Pre Heat Oven to 350 

In a bowl combine all dry ingredients and mix well. In a food processor combine almonds, peaches and blend to a smooth paste than add eggs, juice, sugar, honey and oil and blend till combined. Add liquid into the dry ingredients and mix together using a wooden spoon. Grease (with oil) and flour two 9-inch cake pans and pour in mixture, evenly splitting the batter between the two pans. Bake for 20-30 minutes. You can check with a tooth pick in the middle of cake. When your toothpick is clean your cake is ready. 

For the icing and topping: 

2 cans of coconut milk

1/2 cup creamed honey

1 teaspoon arrowroot powder

3 fresh, ripe organic peaches (make sure peaches are organic as peaches are one of the most heavily sprayed fruits, they also soak the pesticides up with their fabric like skins)

So this was an interesting process that I really enjoyed playing with. You need to cool the cans of coconut milk for a couple hours to let the cream and liquid separate. Then scrap out the cream and combine with the honey with a whisk. I found the mixture still to be too thin so I added arrowroot to thicken it up. Another option would be to add nuts to the mixture. Adding the arrowroot (really you don’t need much for it to work) really helped in making it a spreadable consistency without altering the taste too much. 

The peaches just need to be sliced and added to in-between the two cakes and for the top for decoration. 

For the peaches, I sliced and lightly sautéed them with a teaspoon of honey until they were soft and a little wilted.

Place a quarter of the icing in the middle of the two cakes and stack upon one another. Then add the rest of the icing to the top and spread out. Make sure to cup the tops off the cakes to make an even surface for you to stack them on. 

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July 12, 2012 · 8:01 pm

Easy Sweet Potato "Chips"

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You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

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Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

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I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

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Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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· 8:01 pm

Easy Sweet Potato “Chips”

Image

You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

Image

Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

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I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

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Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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Filed under gluten-free, Lunch Foods, Snacks, vegan, vegetarian

July 8, 2012 · 8:45 pm

Tartine, Tartine, you are my dream

Today was beautiful (actually still is delightful).  Today I really felt inspired and shifted in my perspective of things in quite a long while. Thank you god! The past couple weeks have been a bit stressful, including travel for things not pleasant, and a whole lot of tension in the apartment due to work, obligations and just transitions in general. However this morning I felt started on a fresh foot. Getting to sleep in late was helpful and that was followed with a beautiful kayak trip along the Hudson River, and a short yet fulfilling trip to the Farmer’s Market to boot.

As I enjoyed my first morning of enjoyment in several days I began to realize how setting, intention, vision and collaboration are all things that I pay close attention to in my daily life. It is why I am a photographer and very visual person. It is also why I can/and try to make most every thing I do into an experience.
Life can be experienced in many ways and one way is to enjoy your surroundings, making the best of all things that surround you and then you can kick in and begin to combine, create and collaborate things together to make the experience memorable, noticeable and with intention.  Its that moment of trying to get your keys out of your bag while balancing five other things in frustration and then looking up and seeing a beautiful butterfly land on your car moments that can shift you. Grab you out of your usual daily grind and create something different for you to experience. There are moments like this always.

Par exemple:

Cutting ripe cherry tomatoes with a paring knife, watching the skin burst and watching the fresh juice drip down my arm.

 

 

 

 

 

 

 

 

 

 

Noticing the water droplets form and settle on the vegetables after being washed

 

Receiving the warmest smile and wave from toddler at the farmers’ market

Not everything comes together like this. We all get caught up in the “life” stuff. It’s human, but sometimes a little inspiration can create your surroundings into something spectacular like fresh tomato and cheese tartines.
This afternoon at the Farmer’s Market the tomatoes that I saw sitting in the sun were just about perfect; sun-ripened, bright red with a light fur that caught the sun. They were mine. A fresh ball of mozzarella later and I was in business. Recently I had discovered Beatrice… and her blog La Tartine Gourmande. Beatrice Peltre is a French/American blogger, food photographer and cookbook writer based in Boston. She is inspiring and everything that I hope to accomplish someday.  She is influenced greatly by French cooking, so you can see where I am going with this. My time living and cooking in France was just wonderful. After returning home from that adventure I was taken in a completely knew direction and had gained a completely new perspective on vision, intention, setting and creativity surrounding food. Thank you France! Anyways, Beatrice shared a recipe for tartines with Martha Stewart that was to die for, so I was in.

The previous evening my fellow foodie friend discussed how traditional mozzarella buffalo balls and cherry tomato skewers were so blasé and not that great. Honestly I had to agree. With the ingredients in front of me I didn’t want to end up making some lame mozzarella and tomatoes salad so I took a conscious turn for the best. I was to make “not another lame” tomato and mozzarella salad. With this intention and vision in mind and the remnants of tasty tartines on my mind, I got to work. (tartines by the way are a French version of open-faced sandwiches). I was determined to use these lush tomatoes and fresh cheese in a new twisted way. Hence became my recipe for the best tartine sandwich I have tasted and a new way to experience tomatoes and mozzarella, as well as a new way to see things, a different combination of things with a new intention and a new creation.

Enjoy and bon appétit.

Recipe for “Twisted” Mozzarella and tomato salad:

1 pint of fresh local cherry tomatoes

1 small handful fresh cilantro

1 small bunch of fresh basil

1/2 large ball fresh mozzarella

1 tablespoon olive oil

1/2 cup fresh snap peas

1 medium shallot

salt and pepper to taste

In a large bowl combine tomatoes, cilantro and basil, lightly dust with salt and pepper and let sit. If you need to drain out the extra juice from the tomatoes, no worries just make sure you save it as it is quite delicious. Then add chopped mozzarella, fresh shallots and snap peas. Gently toss and add olive oil.

 

On your choice of toast, ( I used a locally made peasant olive bread) lightly brush with olive oil and toast till crispy. Then add arugula pesto and top with salad. Then savor and enjoy!

 

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Filed under Brunch, Dinner, Lunch Foods, vegetarian

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· 8:45 pm

Tartine, Tartine, you are my dream

Today was beautiful (actually still is delightful).  Today I really felt inspired and shifted in my perspective of things in quite a long while. Thank you god! The past couple weeks have been a bit stressful, including travel for things not pleasant, and a whole lot of tension in the apartment due to work, obligations and just transitions in general. However this morning I felt started on a fresh foot. Getting to sleep in late was helpful and that was followed with a beautiful kayak trip along the Hudson River, and a short yet fulfilling trip to the Farmer’s Market to boot.

As I enjoyed my first morning of enjoyment in several days I began to realize how setting, intention, vision and collaboration are all things that I pay close attention to in my daily life. It is why I am a photographer and very visual person. It is also why I can/and try to make most every thing I do into an experience.
Life can be experienced in many ways and one way is to enjoy your surroundings, making the best of all things that surround you and then you can kick in and begin to combine, create and collaborate things together to make the experience memorable, noticeable and with intention.  Its that moment of trying to get your keys out of your bag while balancing five other things in frustration and then looking up and seeing a beautiful butterfly land on your car moments that can shift you. Grab you out of your usual daily grind and create something different for you to experience. There are moments like this always.

Par exemple:

Cutting ripe cherry tomatoes with a paring knife, watching the skin burst and watching the fresh juice drip down my arm.

 

 

 

 

 

 

 

 

 

 

Noticing the water droplets form and settle on the vegetables after being washed

 

Receiving the warmest smile and wave from toddler at the farmers’ market

Not everything comes together like this. We all get caught up in the “life” stuff. It’s human, but sometimes a little inspiration can create your surroundings into something spectacular like fresh tomato and cheese tartines.
This afternoon at the Farmer’s Market the tomatoes that I saw sitting in the sun were just about perfect; sun-ripened, bright red with a light fur that caught the sun. They were mine. A fresh ball of mozzarella later and I was in business. Recently I had discovered Beatrice… and her blog La Tartine Gourmande. Beatrice Peltre is a French/American blogger, food photographer and cookbook writer based in Boston. She is inspiring and everything that I hope to accomplish someday.  She is influenced greatly by French cooking, so you can see where I am going with this. My time living and cooking in France was just wonderful. After returning home from that adventure I was taken in a completely knew direction and had gained a completely new perspective on vision, intention, setting and creativity surrounding food. Thank you France! Anyways, Beatrice shared a recipe for tartines with Martha Stewart that was to die for, so I was in.

The previous evening my fellow foodie friend discussed how traditional mozzarella buffalo balls and cherry tomato skewers were so blasé and not that great. Honestly I had to agree. With the ingredients in front of me I didn’t want to end up making some lame mozzarella and tomatoes salad so I took a conscious turn for the best. I was to make “not another lame” tomato and mozzarella salad. With this intention and vision in mind and the remnants of tasty tartines on my mind, I got to work. (tartines by the way are a French version of open-faced sandwiches). I was determined to use these lush tomatoes and fresh cheese in a new twisted way. Hence became my recipe for the best tartine sandwich I have tasted and a new way to experience tomatoes and mozzarella, as well as a new way to see things, a different combination of things with a new intention and a new creation.

Enjoy and bon appétit.

Recipe for “Twisted” Mozzarella and tomato salad:

1 pint of fresh local cherry tomatoes

1 small handful fresh cilantro

1 small bunch of fresh basil

1/2 large ball fresh mozzarella

1 tablespoon olive oil

1/2 cup fresh snap peas

1 medium shallot

salt and pepper to taste

In a large bowl combine tomatoes, cilantro and basil, lightly dust with salt and pepper and let sit. If you need to drain out the extra juice from the tomatoes, no worries just make sure you save it as it is quite delicious. Then add chopped mozzarella, fresh shallots and snap peas. Gently toss and add olive oil.

 

On your choice of toast, ( I used a locally made peasant olive bread) lightly brush with olive oil and toast till crispy. Then add arugula pesto and top with salad. Then savor and enjoy!

 

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June 28, 2012 · 10:12 pm

Fresh Salsa

The ways in which I love thee…

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1. Fresh, cold, tangy and with a little spice

2. Perfect for accompanying most things; omelets, chips, crackers 

3. Fun and easy to make using fresh ingredients 

Need I say more?…

Salsa from the bottle is just not the same. In my mind, I don’t even consider it Salsa. It is canned tomatoes and other stuff. Fresh salsa on the other hand is tangy, refreshing and has an underlying bite that can always be adjusted on your taste. Hot, mild, medium is your choice, just depends on the amount of jalapenos you decide to add( keep in mind the seeds are where most of the spice comes from). 

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I had an easy time deciding how hot I wanted, in fact, I ended up opting out most of the seeds, just a few landed inside. The rest was easy. I made this a little pre season (tomatoes are best in July/August) but it seemed to work out alright regardless.

Recipe for Fresh Salsa:

4 Medium ripe tomatoes from the vine( for a sweeter salsa you can use roma tomatoes)

1/2 fresh jalapeno (remember about the seeds, the more the seeds the hotter the sauce) 

1 heavy handful of fresh cilantro

1/2 large yellow onion

1 small garlic clove

salt and pepper to taste

Combine all ingredients in food processor and pulse till at your desired consistency. If you want more of a chunky salsa quit early. And yes, it really is that easy. Enjoy and bon appetit

 

 

 

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June 24, 2012 · 10:21 pm

Summer Salad Dressing Recipe

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This summer I been in the mood for lots of things cold. Summer came in with a bang, the first days of summer were this week and it was up to 95 for most of it. When it’s that hot, one, I don’t want to cook, and two, all I want is all things crisp, cold and watery. Salads make a perfect meal when all of these requirements are on the table.

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However a good salad isn’t without it’s delicious counterpart, dressing. A good dressing ties the whole dish together and makes for one completed salad that is appreciated by the taste buds. After having a couple of less than ultimate dressing experiences this summer, I was on the look out.

This afternoon after my pleasant Sunday nap I found an article on dressings through Food 52. It was an article featured on NPR about this very topic. Seems I’m not the only one thinking about all things crispy and refreshing. This recipe for Green Goddess dressing was the perfect solution to a less than exciting trip through dressing land. I am psyched for dinner tonight, just for the reason to top it with this tangy and green dressing. Enjoy and bon appetit!

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RECIPE FOR DRESSING:

3 tablespoons white wine vinegar

2 teaspoons salt

2 tablespoons fresh basil

1 tablespoon fresh lime juice

2 tablespoons fresh tarragon

1 large clove garlic

1 whole ripe avocado

Olive Oil

1/4 cup heavy cream (I used coconut milk cream)

In a food processor combine all the ingredients up till the olive oil and pulse till mixed thoroughly. Through the spout opening of the processor slowly add the olive oil till it becomes a creamy consistency, then add milk and pulse. If you need to adjust the salt, please do so.

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June 3, 2012 · 2:22 am

Fresh Green Asparagus Salad with Peas and Summer Squash

I don’t feel like cooking every night. It is on occasion where I have to be my own cheerleader when it comes to encouraging myself to make something to eat that is wholesome and healthy. As I am sure you all can relate. It is only after the delicious meal that we are appreciative of actually taking the time to nourish ourselves and this is the reward, of course as well is the meal that we get to enjoy. This is another reason why I totally like to keep things simple. Simple is easy, beautiful and usually pretty tasty. This salad I whipped up the  tonight and really enjoyed its simplicity and how tasty it was. I was tired and it did the trick, energizing and was so simple to prepare. 

 

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Here’s how: 

 

1 Head of Lettuce of Choice ( I used fresh red leaf lettuce)

1 Small Handful of Crumbled Gorgonzola (this can of course be opted out for a dairy free delight)

1/2 Cup Fresh Organic Garden Peas

4 Garlic Stuffed Green Olives

1/4 Whole Organic Cucumber

1 Small Summer Squash

5 Stalks Asparagus

 

 

 

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In a hot pan with olive oil, I added sliced summer squash and asparagus before I added them to the rest of the salad. I hand ripped the lettuce and then added on top the olives sliced, cucumber, cheese and then lightly sprinkled the salad with olive oil, and white wine vinegar. See as I said, so easy. 

 

Of course there are so many combinations of healthy options, just as there are in life! What is your combo? What are the things in your life that combine together to make your life living? Mine are art, people, yoga, food, play and creating challenges! 

 

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