It is a lot of recipes. It sounded manageable in theory; write four recipes each week for Sprouted Kitchen Cooking Club, keep up loosely here on the blog, my private chef job, occasional freelance...
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How is 2019 treating you so far? Scrolling through Instagram would have me believe that weāre all killinā this New Year thing, but something tells me Iām probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, Iām now feeling ready to turn this year around and Iām hopeful it will be a really great year.
Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasnāt gone as you hopedāplease know that you arenāt alone! Life challenges donāt adhere to a calendar format and they certainly donāt pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?!
My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I donāt see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. Iāve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain canāt quite comprehend it, I know not everyone is a big dill pickle fan. If thatās the case, Iād recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead!
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4.8 from 12 reviews |
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Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so donāt skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.
* I use the standard-sized grate hole on the box grater.
** Itās important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.
Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!
If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.
Last Monday was the first day of my oncology rotation. The rotation is only two weeks long, and I requested specially (in spite of a very long commute) because I knew it would be my only opportunity to learn about working with cancer patients.
I spent most of last weekend sick with another cold (I’ve stopped keeping track of them), but when I woke up on Monday morning, I was certain I was well enough to go in. I popped a decongestant, drank a lot of water, and got going.
I must have looked even worse than I felt when I arrived at work. My preceptor immediately asked me if I was sick. Midway through our morning orientationāprobably as I was blowing or wiping my noseāshe told me she was making an executive decision and sending me home to get well.
I was mortified, of course. As soon as I’d arrived that morning, I knew it was a bad judgment call to have come in. Had I stayed for the day, I’d have been working with immunocompromised patients, which would have made my drippy, febrile and sneezy state completely inappropriate. It was a perfect example of not seeing the forest for the trees: I was so focused on showing up on my first day and doing a dutiful job as an intern that I forgot my primary responsibility, which is to help people. Not to expose them to pathogens.
I’m grateful to my preceptor for kindly but directly helping me to see this. It was an important wake up call. As the internship wears onāand at this point, I feel like I’m stuck in the toughest stretch of a marathonāI find myself relying more and more on sheer grit and stamina to get through it. But I can’t lose sight of the fact that this is a deeply and fundamentally human experience: on the other side of my work and my efforts are human patients who need my good judgment and care.
And I’m human, too: a dietitian-in-training who wants to do her best work. However embarrassing last Monday felt, I’d made what I thought was the right call when I woke up. I soon learned differently, but that doesn’t change the fact that I was doing my best.
Compassion, empathy, gentleness: the internship continues to teach me how to extend these qualities to myself and others. It’s softening me in ways I didn’t expect it to, not least in the way I treat myself. Even if that were the only life lesson I took away from the experience, I’d call it time well spentāmy occasional cursing and complaining aside š
Wishing you a self-compassionate week, as always. Here are some recipes and reads.
I love when my friend Sophia makes Greek food on her blog! These baked gigante beans are bringing me right back to childhood.
This chili peanut stir fry bowl is packed with simple ingredients and perfect for weeknights.
I got an air fryer this winter. So far I’ve used it exclusively for potatoes, whichāas I keep telling peopleāis enough to make the appliance well worth it. I eat a lot of potatoes! Still, I want to branch out, and this crispy tofu recipe looks like a great place to start.
A simple, beautiful, and deeply green broccoli salad for spring.
I could always use another recipe for homemade baked beans. This one is oil free, easy, and looks just scrumptious. I love any recipe described as “sweet and tangy,” so I’m sure it’ll be up my ally.
1. It’s that time of the year when spring promises to be here, but wintery climate and wintery spirits drag on. I liked this article on coping with seasonal depression; it has creative, authentic tips from folks who live with SAD every day.
2. Important reporting from Mosaic on anesthesia awareness and the surprising prevalence of wakefulness during general anesthesia.
3. I had only the haziest idea of what a food web is until I read this article! So interesting.
4. This article on suicide among veterinarians is old, but I saw another, much shorter article on the topic recently that got me curious. I hadn’t given much thought to the longterm effects of the trauma associated with euthanasia.
5. Finally, some reporting in Popular Science on a new drug targeted to treat post-partum depression. I hope it lives up to its promise.
I’ve got a lightly sweetened, sneakily healthful cake recipe coming your way in the next few days. Happy Sunday, friends.
xo
The post Weekend Reading, 3.24.19 appeared first on The Full Helping.
The dates are fast approaching. NYC, Nashville, Chicago (sold out, thank you!) and Napa, I am coming to feed you. Because the NYC February 1st date sold out so quickly, weāve added a second date on February 2nd. Iāll be preparing a 4-course dinner on stage at City Winery, while telling the story of each dish. Youāll be eating a 4-course dinner with wine pairings. Part dinner theater, part pyrotechnic arena rock, part Borscht-belt comedy. All totally delicious.
From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. Along the way youāll also learn about the intriguing properties of coconut oil, the secrets to achieving perfect grill-marks, how to make eggs out of anything and the fastest, easiest way to mince a lot of garlic. And donāt worry, no matter where you are sitting you wonāt miss a thing, because there will be video screens showing the action on my cutting board.
PS Sorry, there wonāt really be any pyrotechnics.
The Menu
Act I
Caesar Salad With Brussels
seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts
Act II
Tamale
lentil chorizo, mole rojo, guacamole
Act III
Chickpeas & Dumplings
creamy chickpea stew, rosemary biscuits
Act IV
Chocolate Mousse Cupcake
pistachio dust, coconut whip, raspberry caramel
Tickets still available:
February 2nd NYC Buy Tickets
February 4th Nashville Buy Tickets
February 8th Napa Buy Tickets
Hope to see you there! Oh, and here’s a little peek at the first course, Grilled Caesar Salad.
Ā Hi friends! Happy Friday! What are you up to this weekend? Weāre officially on baby watch and I feel like a little kid heading towards Christmas morning. Baby August will be here ANY DAY and the girls canāt wait to meet their new cousin. Iām so thrilled for Kyle and Meg! By the time I write next weekās Friday Faves post, heāll be here!!
Other than Baby Watch 2019, we have some fun plans for the weekend: a soccer game with friends, girlsā night, date night, a birthday party, taxes (ew) and finishing up the house. This is in between the usual weekend fun of pancake mornings, staying in our jammies as long as humanly possible, and playing outside with the girls.The Pilot made a ton of progress on the garage while I was in Portland, so weāre just putting the final touches on everything in between hauling boxes to recycling and Goodwill. It will be so nice to have our garage gym set up again!
(Our lil garage gym from when we were in San Diego)
Itās time for the weekly Friday Faves party! Please shout out something youāre lovinā in the comments section if youād like to join in the fun.
This floss! Is it weird to be so excited about floss? I picked this up at the Beautycounter conference. In the shop, they had quite a few products from clean brands they love. I was intrigued by this floss since Iād recently heard that certain floss brands are not so great for you, and even though it was expensive for the floss world. I decided to give it a whirl.
The verdict? It has a gentle mint flavor and is a thicker strand so it feels like it really cleans in between my teeth. Floss isnāt usually something Iām that picky about, but now that Iāve tried the good stuff, I guess I canāt go back.Ā
Ā
My second Trunk Club delivery! (<ā referral link) It wasnāt quite as big of a home run as my first trunk – some of the sizing was off – but I LOVED this Madewell dress. It will be super cute this spring and summer with sandals and a jean jacket or with wedges and hoops out to dinner. You can check out my full review of Trunk Club here. I especially love it because you can see what theyāre going to send in advance (and decline certain items to be replaced by something else) and we donāt have a Nordstrom in Tucson. This gives me a way to have some items curated for me and try them on before I purchase. Itās like a lil Nordstrom shopping experience right at home. (Plus if you have a Nordstrom card, they waive the $25 fee! <ā this fee goes towards anything youād like to purchase)
Definitely check out this podcast episode with Shawn Stevenson and Chalene Johnson. Theyāre two of my favorite people – and huge inspirations for me in the fitness industry – and this issue was filled with so much truth, knowledge, and motivation. Ā
I loved this article with dad texts (and all of the heartfelt and hilarious comments).
Dinner party tips from the QUEEN.
A very interesting peek into the life of one of my favorite Peloton instructors.
Why RDs donāt recommend keto for weight loss or as a lifestyle (and I 100% agree with them).
Great list of mom hacks. I never leave the house without a snack bag.
Iām officially back on the acai bowl train. I recently grabbed one with a friend at Nekter and it was SO.GOOD. If youāre looking to make one at home, hereās my go-to recipe).
Ā
Ok I need to try this for an easy, savory dinner.
A Mediterranean chicken sheet pan recipe.
Prep & Pastry is growing. So pumped about this!Ā
A guided cooldown; perfect for post-workout.
Pick up those weights, friends.
My latest post for WebMD is here! This one is all about finding a workout that works for you.
Exercise can have a biggest impact on weight maintenance than nutrition.
Donāt forget to check out this weekās total body strength + HIIT video!
Ā
Happy Friday!
xo
Gina
Congrats to the winners of the sneaky lipgloss giveaway: @fit_lindsaymae and @wigglewoggle ! Iāll have your lip glosses on the way today and stay tuned for more sneaky giveaways.
The post Friday Faves appeared first on The Fitnessista.
Immortal coffee goes one step beyond bulletproof coffee and is totally 100% vegan. Rich and creamy cashew butter and MCT oil make this a satusfying cup.
The post IMMORTAL COFFEE appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.
One thing thatās been especially hard during my recent health struggles is that Iāve had some negative feelings resurface surrounding food and restriction. Those of you whoāve been reading for years may know that one of the reasons I started blogging back in 2008 was to share my journey to health. I spoke a lot about my journey to recovery from disordered eating, something I had struggled with for over a decade.
When I taught myself how to cook and fell in love with making plant-based recipes, I started to make positive associations with food again. And slowly, as I learned to eat intuitively (and embraced therapy!), I built a solid, positive foundation channeling that energy into something that made me feel really good. I donāt know where Iād be now if I didnāt have your support and community along the way. Knowing that my readers were eager to try out the recipes I was sharing kept me immensely motivated to keep going! It still does to this day.
The various symptoms Iāve been dealing with this past year (as well as committing to the dreaded allergy elimination diet) have challenged my relationship with food a great deal. If youāve dealt with food allergies or sensitivities, you know how much it can drive you crazy in frustration as you try to figure out whatās going on. Every single food becomes suspect. I had incorrectly thought that it was a single food causing my troubles, when in fact it was much more complex than I had realized, with many hormonal imbalances and other systems at play.
Over the past year I found myself starting to question everything I was putting into my body, to the point where for a while I was only consuming a handful of specific foods. I didnāt know what I could eat because everything seemed to be causing reactions. It really messed with my head for a while there! This isnāt my first test by any means, and I know that these challenges and setbacks are a normal part of the journeyāthereās no shame in struggling with things you may have thought youād beaten. I can already tell that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as Iāve seen my health improve over the past couple months, Iāve been so relieved to be getting back to a friendly place with food again by celebrating what it can do for me rather than fearing it!
And what better way to celebrate food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan muffins have been enjoyed by everyone lucky enough to get their hands on a trial batch…minus a couple chocolate-hating toddlers roaming around our kitchen. *shrugs* Needless to say, Eric and I have had our fair share throughout the testing process…no complaints over here. Pair the muffins with my popular Pumpkin Spice Latte and youāll have yourself a delicious and festive autumn snack!
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4.8 from 32 reviews |
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These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownieābut in muffin form. What could be better? How about that they take just one bowl to make!Ā This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.
* If desired, you can use 1 tablespoon ground flax in place of the ground chia seed. Proceed with mixing in the 3 tablespoons (45 mL) water as directed.
** You can use 150 grams oat flour rather than grinding your own (this is equal to 1 cup and 7 tablespoons oat flour measured using the scoop-and-shake-until-level method). Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. If using whole-grain spelt flour, you will likely need to bake the muffins for a couple extra minutes (until a toothpick inserted in the middle comes out clean).Ā Please keep in mind that spelt flour is not gluten-free.
*** If you're a big pumpkin spice fan, you can use up to 1 tablespoon of spice mix in this recipe.
**** Try chopped walnuts or pecans for a crunchy, healthy twist!
You can make these muffins into a loaf instead. Simply pour the batter into a 9x5-inch loaf pan and bake for 45 to 50 minutes (I bake for 46) at 350Ā°F (180Ā°C) until a toothpick comes out clean.
I canāt do strict diets. They inspire an otherwise absent rebellious streak in me and I go headlong into a sugar spiral. I remember trying the master cleanse many years ago, fully stocked on all the...
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I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together.
This recipe is involved, thereās no two ways around it. While Iāve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components.
The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example:
Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scooping out the potato once cool. The sweet potato puree will last for up to 5 days.
Donāt want to use sweet potatoes? Any puree will do. Pumpkin or butternut squash would be my next two choices. You can also add in greens, sweet corn, or roasted tomatoes during the spring and summer months.
When it comes to beans, these are a riff on my spiced pinto beans (made a little easier in this enchilada recipe if youāre making the night-of). I love these beans as taco filling, as a toast topper, or as a topping to a creamy polenta bowl. I usually batch and use them twice in one week: once for these enchiladas and once in a grain bowl.
Similar to the beans, I make a much more involved enchilada sauce that uses dried chilis, toasted whole spices, and a slower cooking time. However, I wanted to keep this recipe as close to weeknight friendly as I could (I realize a 60-minute ordeal isnāt super weeknight friendly but these are so good!)
Enchilada sauce is a good batch and freeze project. Make triple of what I have here and freeze it in 2-cup increments. I love using this sauce to cook eggs in too.
Beyond the idea of prepping the components ahead of time, this is also one of my favorite meals to make for other people. Think new families! The entire dish freezes after assembly so the only thing left to do is bake (which will take about 20 minutes longer but other than that-everything stays the same!)
[tasty-recipe id="37893"]
The post Pinto Bean Sweet Potato Enchiladas appeared first on Naturally..
Hi friends! Howās the day treating ya? The week is off to a pretty great start. Yesterday, I had breakfast with a friend and taught a spin class later that evening, and today, I have two podcast interviews. The show will be back the week of June 3 and I have so many fun and informative episodes headed your way.
[The decaf almond milk latte at Cartel is my fave]
Lunch was a huge smoothie and piece of sourdough,
and for dinner, we had this shrimp pasta with sautĆ©ed zucchini and bell peppers. I just sautĆ©ed the shrimp with butter, garlic, lemon zest, and a little parmesan, and served it with angel hair noodles. It was one of this easy and super quick dinners that the girls loved. Theyāre huge fans of anything with shrimp right now.
(Our kitchen lighting at night is gorgeous, I tell ya)
For today, I have a random question for you: if you went back to school or chose another profession, what would you do?
Iāve thought about going back to school for years now. While I donāt think itās going to be anytime super soon – thereās kind of a lot happening behind the scenes – I often daydream about the time when it happens. Itās funny because in college, I always thought it was āso cuteā when āoldā (old = 30+) people were in my classes. Like, āOh, thereās Jan, raising her hand to show she knows the answer for every question.ā And one day that will be me lol.
I finished half of my MBA in Valdosta (my Bachelor’s is in Finance from the U of A) and to be honest, right now, I donāt really see myself finishing it. What would I do if I had my MBA? Probably what Iām doing right now: running my own business, but with enhanced skills and knowledge under my belt. I thought it would be fascinating to go back to school to be a Physical Therapist, or possibly go to acupuncture school. Those are my top two right now. If you could go back to school for anything, and time and tuition didnāt matter, what would you do?
Iām excited to read these comments!
Have a wonderful day.
xo
Gina
Heads up: there is a HUGE Beautycounter sale happening right now!
Itās 15% off the entire site for friends and family. If youāve been wanting to try Beautycounter, this is your chance! You can also take a skincare quiz here to find which regimen works for you!I highly recommend the overnight peel, the dew skin, the #1 brightening oil, the charcoal mask, the brow gel, and any of the lip products. I wear the color intense lipstick or a lipgloss every day. Also, with summer on the way, we have awesome sunscreens with clean ingredients. The sunscreen stick is the perfect size to stash in your purse! Check out the full sale here and email me or comment below if you have any questions.
The post What would you do? appeared first on The Fitnessista.
Makes 10 rolls
Total time: 1 hour 15 minutes
Active time: 45 minutes
Itās basil season! And spinach season! And, well, letās just say itās lasagna roll season, too.
These make a great appetizer if youāre doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautĆ©ed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal.
What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS.
Serve with Caesar Salad to round out the meal!
PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Sorry $2000 camera, this is just easier. Since Iām not an aspiring photographer, Iām not ashamed to admit that adjusting lighting and apertures and editing in Photoshop is just too labor intensive for me these days. A few adjustments in VSCO cam, a button to upload to Flickr, and my work is done here. You get the picture. Har har.
I wish I had a sexier name for this dish but when you start combining things into a dish that really doesnāt have a name like ātacoā or āgrain bowlā, a name with all the ingredients is the best I can do. However, it's delicious. We've eaten it as a side but I've also been known to call a dish like this lunch.
When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but itās a valuable tool in your cooking arsenal.
Take for example these beets. Chioggia beets are beautiful. Their color, though, doesnāt hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but Iām not always willing to wait the hour it takes.) Enter: steaming.
Steaming these beets takes 10 minutes and while the color still fades slightly, itās there in all itās beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.
Iām a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.
If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because itās still garlic!)
Finally, the bean puree. I love piling vegetable high atop a creamy puree. Thereās something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don't have white beans go for chickpeas.
[tasty-recipe id="37991"]
The post Garlicky Beets with Dill Bean Puree appeared first on Naturally..
I’d originally thought of this as being a St. Patrick’s Day dish, thanks to the cabbage, but since that day has come and gone I’m just going to file it as another simple, flavorful, internship-inspired dinner idea.
I realized as I was making this caramelized cabbage & onion pasta that I make much more pasta in the summer than in the winter. I guess that’s not surprisingāpasta lends itself so beautifully to burst fresh tomatoes, zucchini, eggplant, and other summer produce. This dish encouraged me to combine pasta with two vegetables that I don’t usually associate with itāonion and cabbageāand I was surprised by how much I loved the results.
The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the cabbage and allowed the whole thing to simmer for another ten minutes) and add some vegan bacon if you like. Olive oil is fine for caramelizing, but using a little bit of vegan butter definitely takes the meal to the next level.
While you do that, you cook the pasta, and at the end, you mix it all together. If you like, you can even prepare the onions and cabbage ahead of time, and simply boil the pasta and mix it up when you’re ready to eat! I’ve made this dish twice now, and that’s how I batch cooked it the second time I tried it.
The pasta is on the smoky/earthy side, so a little bit of fresh parsley and a tiny splash of vinegar are really nice to help brighten it up. The parsley adds color, too. If parsley isn’t your favorite, chives would be excellent, too. And, as I disclaim so often these days, you could easily add another chopped vegetable of choice (like leafy greens) to the mix.
Here’s the recipe.
This simple pasta dish is full of smoky, earthy flavors thanks to paprika, cabbage, onion, and an (optional) few slices of vegan bacon. A perfect winter dish!
Heat the oil or butter in a large, roomy skillet over medium-low heat. Add the onion. Cook, stirring every now and then, for 5-7 minutes, or until the onions are gently browning. Add the cabbage, 1 cup vegetable broth, and vegan bacon if using. Continue cooking the vegetables for 10 minutes, stirring often, or until the onions have darkened and the cabbage is very tender. If the vegetables get at all dry, add a few extra splashes of broth.
While the onions and cabbage caramelize, cook the pasta according to package instructions.
When the pasta and vegetables are both ready, drain the pasta and add it to the skillet. Once again, if the mixture gets a little dry, add an extra splash of broth. Warm all ingredients through. Taste, and then add salt, pepper, and/or vinegar to your taste. Serve the pasta right away with chopped parsley on top.
I began an oncology rotation on Monday, and I’ve already learned so muchāclinical knowledge and life lessons both. More on that soon, but for now, rest. Have a wonderful evening, friends.
xo
The post Caramelized Cabbage & Onion Pasta appeared first on The Full Helping.
and WE SAW MICHAEL BUBLĆ.
(Iām not even going to hide my creeper status. And donāt worry, my mouth didnāt actually touch the poster.)
Hi friends! Howās the morning going? Iām just getting back from a whirlwind trip to Phoenix for the Beautycounter LEAD conferenceā¦ and to see Michael BublĆ©, my favorite ever.
I got into Phoenix on Thursday morning, and met up with Arsy and Tina at the adorable Airbnb where weād be staying. It was my first Airbnb experience and I was beyond impressed with the whole thing.
Check out the cuteness!
It was in a neighborhood filled with unique older houses, and they completely gutted and redid the interior. The wood floors and tiling in the bathroom were gorgeous, along with exposed brick, modern art, and unique touches (like the book selection in each bedroom).
Arsy surprised us with little goodie bags on each of our beds, with Hu chocolates, travel Cote nail polishes, Beeās wrap, the best hair ties, a Beautycounter pen, and a sweet card. She also stocked the fridge with some healthy essentials, cold brews, and waters.
Iāve been working with Arsy for almost 3 years and it was my first time meeting her in person. Of course, she was just as kind and lovely as I expected, and I had such a great time hanging out with her and Tina all weekend.
Thursday night, we had our team dinner at True Food, and then Friday morning, it was straight into the official festivities. We had quite a few sessions on Friday, and each one left me feeling more inspired, motivated, and grateful that Iāve had the opportunity to work for such a respected and innovative company. (Beautycounter is the #1 Googled beauty brand of 2018 and the top clean skincare brand in the world.) They generally care for the health of all living beings on this planet, and are constantly working to impart change in the beauty industry, which is severely unregulated. The last federal safety law for cosmetics was passed in 1938!! Weāre actively working to get this changed and make clean products accessible to everyone. This means no matter what store you go to and what brand you purchase, you should be able to have have the confidence that they were manufactured without endocrine disrupters, known carcinogens, and harmful preservatives.
My very favorite quote from the weekend:
– The greatest gift you can give anyone who loves you is your own wellbeing
While there was a lot of motivational talk, they also addressed burnout and importance of paying attention to what truly matters: your family, your health, and your relationships. I love how much they emphasized balance and taking the time to share your life with those you love and make yourself a priority.
We also had the opportunity to hear Gregg Renfrew speak. Sheās our CEO and the Founder of Beautycounter and she’s so.darn.real. The entire room of 1700 was captivated the entire time she was talking. She was so encouraging, humble, and generously shared her knowledge and inspiration with us all.
They also had some pretty solid snack breaks and lunch in between the presentations.
Friday afternoon, the Pilot picked us up from the conference and we headed to the house to get ready for the evening. The girls went to another team dinner at a downtown hotel, while the Pilot and I enjoyed a sushi date at Moira Sushi before Michael Buble.
(Shoes are here // dress is here ā got it from Rent the Runway and was so pumped it actually fit. I feel like itās so hard to tell what will work from the sizing but the S was just right)
We arrived at the arena, ordered wine in a can for me + beer for him, walked to our awesome seats (!) and I buckled up for the best concert experience of my life. Iām a HUGE Michael BublĆ© fan – I sporadically listen to his music all year and just switch to his Christmas album for November and December – so I was expecting a lot, but it was beyond anything I could have imagined. His perfect voice, the set design, the orchestra, his backup singers, everything. Just.SO.freaking.good.
(He started off with āFeelinā Goodā and I screamed like a teenager at a BTO concert.)
#1) He is HILARIOUS. He was cracking a ton of jokes in between songs, many of which were gloriously inappropriate, and the Pilot and I were laughing our faces off. I had to keep myself from breaking into the full-on dinosaur cry during Home and one of his newer songs, Forever Now. If you want to get a glimpse of what I was feeling, listen to the song, and then picture in your mind a childās bedroom and how it changes from when theyāre born (a nursery with sweet printed wallpaper, a crib, and a rocker) until they MOVE out (a large bed and a room strewn with moving boxes, to completely empty room). Thatās what they flashed on the arched screen above the stage and I think they pretty much wanted to pull my heart out of my body. Of course, all of his lighthearted jokes and the fact that he doesnāt take himself too seriously kept me from crying too hard.
2) He is so grateful to all of his supporters. Multiple times he thanked us for spending our money and our time to be at his concert. He said that his supporters lifted their family while they went through something absolutely heartbreaking, and was so heartfelt and genuine in thanking the audience. You can just tell heās a really good guy.
3) I tried to meet him but I failed. So hereās the thing, in college and my early 20s, I got backstage after concerts if I wanted to meet the band or singer. Itās not because Iām cool or had a VIP pass, but Iād just casually go to the side of the stage and ask security if I could just go back and get a photo with whomever. Youād think it would be a fail but it worked every time! I would just be chill about it and I think they saw a young non-threteaning kid and were like, āGo. Live your dream.” I didnāt know if I would work for Michael BublĆ© because, I donāt know, Iām like 15 years older now, BUT I figured this was my only chance and went for it. Unfortunately, they did all of the meet and greets before the show, not after. So when I went to ask if I could pleeeeeease go back and take a pic, security told me they did all of that stuff earlier. Itās NBD, but I did try. #shameless #dontcurr
The Pilot and I stayed at Westin, which was lovely, and then Saturday morning, we grabbed a quick breakfast at Coronado (a cute vegetarian cafe!) before he hit the road back to Tucson and I headed back to the conference.
I got there just in time to learn about the new products from our Product Development team, and get excited! Thereās so much good stuff on the way, including a face cream that supposed to feel luxurious and gorgeous like La Mer, but with clean ingredients. So pumped about this! Iāll definitely share more info when itās on the way, but our new line was modeled after Asian skincare rituals (yas yas yassss) and is going through clinical and client trials now. Iāll also have the chance to try it out before itās released and will absolutely share my experience.
Beautycounter is also transitioning to more glass, less plastic, and are going to include refill options.
We attended sessions on social media and coaching, and then had a delicious lunch.
When I left the conference, I felt energized and excited to implement various action plans in my team and with my business. As you guys know, Iām very particular about brand alignments. For everyone I say, āYesā to, there are at least 20-30 āNo, thank youā. When I first joined Beautycounter, I knew I liked the products and I loved their mission to get safer products into the hands of everyone. I didnāt know that it was so much more than that, and that it would have such a huge positive impact on my life and business.
(Jumpsuit is here // shoes are here. Jumpsuit is also from Rent the Runway and I wish I could have kept it!)
Behind this mission, there are thousands of women working hard to change the beauty industry, sharing the products with those they love, and taking their success into their own hands.
I was so thankful to FINALLY meet Teri, who feels like my BFF after all of these years and I still hadnāt met in person! I also got to chat with Lexi, Juli, Cassy, and so many lovely women on our team.
Having this blog has been one of the biggest blessings in my life because itās enabled me to connect with a motivating, incredible community of women (and dudes!). One of the best parts: I can do it anywhere! As a military wife, this was critical since we were moving every 2 years or so, which this makes it very hard to get and keep a traditional job. Beautycounter gives that same flexibility to those who want to work on their own schedule, wherever they want, and carve their own path. It has been one of the best things Iāve added to my business, and itās fun, easy, and I get to meet with connect with new people. The money potential is bananas – if you want to talk about it, please email me – and itās cool to be able to make an income while supporting a company thatās championing for change. If youād like to make a transition to safer skincare products, or a tiny voice is telling you that consulting may be for you, please email me: gina@fitnessista.com
Well, Iām off to unpack my suitcase, only to RE-pack it for a short trip to Portland for a brand meeting. I hope you have a happy Monday!
xo
Gina
Tell me, friends: first concert experience? If you could see anyone live, who would it be?! My first concert was Boyz II Men in 5th grade. “Motown Philly back againā¦.ā Also, has anyone met Michael Buble?! Please tell me everything.
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Serves 4
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if youād like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like āItās fried rice for dinner/breakfast/elevensies!ā and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google ālollipop kale.ā OMG.
