Good Mood Food: Travel Edition

21 Mar

Out of town, without my laptop, so excuse any funky formatting. Ugh. Phone blogging. But thought I’d buck-up and share my thoughts on clean eating while away from home…because I am literally doing that right now.

Just because you’re away from routine does not mean junk magically has no effect. You will be tempted, yes. However, you’ll probably feel even worse guzzling sugar, booze, and processed snacks than you would at home. Especially if you’re on vacation for reasons other than fun (i.e. temporarily escaping heart-break, the loss of a loved one, high-stress job, etc). You can indulge a little, but remember how good it feels to take care of yourself!

The easiest way? Find a local vegan eatery. Trust me: delicious food and (in my experience) compassionate, friendly conversations. Or maybe these are just my people? Either way – you’ll be eating as clean as it gets. And probably crushing on the kind soul who made it 😉

I just happen to be at Good Mood Food in Leavenworth, WA. Aka: my favorite place on Earth. Seriously. It’s true love:


“Clean eating” and “local/in season” and “free range organic” options are popular right now and gaining momentum. Use this to your advantage! And help the cause. Smart phones make these places easy to find too. I mean, if I can figure it out…..

*Also important: get enough sleep. Or at least find your way to comfy bed for 8 hours. Lack of sleep not only wreaks havoc on your metabolism and immune system, but also makes highly processed faux food and energy drinks more appealing. And then you can’t sleep because you don’t feel great….it’s a vicious cycle. Recognize it. Have a glass of water, take a breath, and evaluate your options. Actually, that is good life advice too.


Have a lovely, restful, local-veggie-filled weekend. Wherever you are.



Weekly Round-Up and the Easiest Roasted Chicken Ever

15 Mar

Another week down. Why is it even the craziest weeks don’t seem so bad when its warm and sunny? Loved every second of it. Boundless energy! I’m probably vitamin D deficient. Anyway…






(some recipes above – like wheatberry butternut salad – coming soon!)

Super Easy Roasted Chicken

When shopping on a budget, I strongly recommend the buying of whole chickens. Even free-range organic come pretty cheap. And you can eat it a dozen different ways.


  • 1 chicken (preferably free-range organic)
  • Sea salt Pepper
  • Avocado (or extra virgin olive) oil

Remove neck/giblets. Rinse chicken thoroughly and pat dry. Rub with oil and season liberally with salt and pepper. Place chicken breast-side up in an oven-safe skillet or cast iron skillet.

Preheat oven to 425. Bake for 15 minutes. Reduce heat to 375 for 50 minutes to 1 hour depending on bird size. When internal temps reach 165, remove. Let rest 20 minutes on a carving board, loosely tented with foil.

Now you have a whole tender, delicious, juicy chicken to plan your meals around. Ta-da.


I recommend tacos. Always.

Have a glorious weekend!


After work Friday Cocktail. At sunset. Perfect.

Whole Wheat Mushroom Arugula Pizza with Goat Cheese and Balsamic Reduction

8 Mar


That pizza I ate last week? Here’s the recipe. I’m actually quite surprised I haven’t posted it yet because 1) I eat pizza about as often as I eat tacos and 2) this has been my favorite pizza combo for about 3 years now. Hmm. Time flies. Here it is, in all it’s simple and delicious glory:

Whole Wheat Dough:

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 1/4 tsp active dry yeast
  • 3/4 tsp salt
  • 1 cup warm water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sugar (or honey)
  1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  2. In a large bowl combine 2 cups flour, salt and remaining sugar. Add yeast mixture and olive oil.
  3. Stir until the dough just comes together, then knead for about 5 minutes. Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  4. Shape dough into a ball, place in a lightly greased bowl and cover with a slightly damp warm towel to rise until doubled, about 45 minutes to 1 hour.
  5. Punch down risen dough (stress relief!), shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (while you add your toppings).
  6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.


  • Couple large handfuls arugula
  • Couple handfuls mushrooms
  • 1/2 red onion, sliced in thin half-rings
  • 1 roma tomato very thinly sliced
  • 2 oz chèvre (soft goat cheese)
  • Sprinkling Romano

Balsamic Reduction:

  1. In a small saucepan, bring 1 cup balsamic vinegar to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring occasionally until vinegar is reduced by at least half.
  3. Allow to cool. Drizzle. Eat. Store any remaining reduction in the fridge in an airtight container.

Impressively pretty. Undeniably healthy. Comforting. Hearty. And even better cold (but really what pizza isn’t?)

Weekly Round-Up

8 Mar

The week was jam-packed between work, school, and soccer. I planned and shopped accordingly.


Avocado and basil are my thing right now. Possibly because I am so ready for summer already.


Sandwich bread: Mack’s Flax. Wrap: Ezekiel. Sprouted life!


Since the husband and I have gotten back into lifting pretty seriously, via Staring Strength (my bible from way-back), a lot of our snacks were ON Gild Standard Whey and water in shaker bottles, green smoothies, the occasional latte, and quick veggie-chicken mini meals (Starbucks Chicken and Greens is amazing!)

I will get into this more later: the buddy-system, healthy competition, and fitting in workouts no matter the schedule or circumstance. We had a very successful first week and are looking forward to week 2. I am documenting it all and will post everything here soon 🙂


Not pictured: pepperoni pizza. For kids. And husband. I am not opposed to a whole pizza for myself. I could eat cold pizza everyday and never tire of it. Kind of sad it’s gone, actually. We ate on the pizzas for about 2-3 days. Had turkey burgers twice, once with salad, once with tomato-basil soup, and ended the week with Philly cheese steaks and fries.

Bonus: Girl Scout cookie season!

As the mother of a young girl – who hopes to join a troop this fall – I am so totally supportive. Also because Savannah Smiles make me smile. Little bites of southern sunshine.


Hope you are all having a wonderful weekend!

Coming Soon:

  • Whole Wheat Mushroom Arugula Pizza
  • Planning, Shopping, and Prepping 
  • Starting Strength

Weekly Round-Up and Another Vegan Taco Recipe (because I have a problem)

28 Feb

Happy March! So, it’s spring now right? Right?!

I decided to start a “weekly round-up” of meals, to give you all an idea of how I really eat. I do eat everything I make for this blog – indulgent, boozy, and otherwise – among other routine, boring but tasty things. It’s about finding not only balance, but balance that works for you and your lifestyle. I was very hesitant to go down this road at first because what works for me is not necessarily what will work for you and your goals. However I do want to give you all insight to meal structures and creating balance, so have a look and do what you will with it 😉



Juice: fresh carrot+orange






I eat the same thing for lunch every week. Usually this, but not always. It’s easy, cheap, convenient, filling, and in all honesty I absolutely LOVE it.



Raw protein shakes and raw whole-food shakes. Usually a base of: avocado, kale, and parsley.



Chipotle’s new sofritas. Vegan. With guac (on the side!), pico de gallo, and lettuce.


Kale and shredded brussels sprouts caesar salad (recipe soon!) Organic local chicken.




Night out. Loaded veggie sandwich on house-made rye. With good beer and great conversation.

Moving on: we all know my love of Chipotle knows no bounds. They recently introduced a vegan option: sofritas. Essentially “ground” tofu marinated in a spicy chipotle sauce. Tried it. Swooned. Went back the next day…and the day after that. Hey, it was the weekend.

Chipotle-Like Sofritas:

  • 1lb firm tofu, drained and crumbled ground meat-like
  • 2 poblano peppers, roasted and seeded
  • 1/4 cup chipotle in adobo
  • 1tsp Mexican oregano
  • 1tsp Cumin
  • 1tsp salt
  • 2 Tbs avocado oil

Blend poblanos, oregano, cumin, 1 Tbs oil, and chipotle adobo until smooth.

Toss with tofu, 2 Tbs at a time. Taste-test as you go. More = spicier. I used about 7 Tbs. I love heat. Set in fridge overnight or at least for 2 hours.

Heat remaining Tbs oil in a skillet. Sauté sofritas until heated through. Use it as you would any taco meat!

We tried it 2 ways:
1) hard taco shells, avocado, red onion, tomato, cilantro
2) soft corn tortillas, avocado, pico de gallo, lettuce

And a squeeze of lime. Always a squeeze of lime.
Both were delicious. And will eaten in copious amounts throughout the weekend.

Try it! You won’t be disappointed.



Sunday Quickie

23 Feb

I busted my finger Friday, so in light of that I’m not really digging the idea of hunting and pecking over a keyboard all afternoon. And I freaking hate blogging on my phone. Which I am doing right now, because thumbs.

But I must share something! So, I been sucking these guys down all week (that sounds…wrong) and let me tell you: my mood is better, my skin is better, and my body is LOVING these post-workout. Yeah, I can workout 1 handed. No excuses here 😉



Green God(dess) Smoothie:

  • 1 handful kale
  • 1/2 handful fresh parsley
  • 1/2 green apple
  • 1/3 haas avocado
  • 1 squirt lemon juice
  • 2 clementines
  • Dash of cayenne pepper
  • 8oz coconut water

Blend. Drink. Feel good about yourself.

Now I have to get back to my weekend of Chipotle – have you tried the vegan sofritas?! I’m making them for the blog this week. Because I think I do need them everyday for a while…and I’m on a budget – and a mega Mad Men Netflix binge. Don Draper, you make me forget all about my busted-up digit ❤


Quickie: My Staple Breakfast

15 Feb


I have been sick this week, with some kind of weird chest-cough sore-throat nonsense. Eating whole, nutrient dense foods is especially important when you’re under the weather. No matter how much you may be craving those cold frappuccinos and comforting from-the-box mac ‘n cheeses. Fight it. So you can fight whatever it is that’s ailing you.

I feel I have been in active recovery since Thursday, so that’s good. You know what else is good? My latest staple breakfast:

  • 2-3 handfuls organic spinach
  • 1tsp avocado oil
  • 4 egg whites
  • 1 Ezekiel sprouted wrap
  • Cholula Hot Sauce – as much as you like. I am trying to burn this illness away, apparently.
  • Salt & pepper

Put the avocado oil in a skillet on medium heat. Add the spinach and cook until its just barely wilted. Remove, set aside. Cook you your egg whites. Slap it all on a sprouted wrap, douse in hot sauce, and add a sprinkling of salt and pepper.

And coffee. Always coffee. No sugar, no “sweeteners” (gah NEVER!). Just a splash of almond milk or organic 2%…cause that’s what’s usually in the fridge.

Need a little more before taking on the day? Add 2 clementine cuties…especially if you’re fighting something nasty.

Cheap and easy. Just like all the best things in life.

Happy Saturday!