Archive | RECIPES

A Healthy Ladies Lunch & Recipe with True Food Kitchen

With the start of a New Year most of us are in the mind set to be healthy.  Of course, it’s always a challenge, especially when going out into social gatherings.  Finding a yummy yet healthy place to eat out and get together with friends can be tricky, except if you go to True Food Kitchen!  This is one of my favorite spots to eat because of their fresh and healthy menu and their vibrant atmosphere.  I even have their cookbook in my arsenal at home and often turn to it for inspiration!

My friend Julia Wheeler and I wanted to get a few of our friends together to have a healthy ladies lunch and immediately thought of True Food Kitchen.  They have an amazing private room for events that was the perfect space for us to host!  It’s picturesque and colorful, we just had to add a few personal touches to the table to make it even better!  We wanted the colors of the table to reflect the vibrance of the food!  Special thank you to our talented friends Twinkle & Toast, Wallflower Inspiration and Hostess Haven for making this table come life!

Beautiful Photos by Dulcet Creative
This lunch is also featured on Style Me Pretty Living today!

Not only was it great to catch up with friends after the hustle and bustle of the holidays, but also none of us had to feel guilty with their delicious and healthy menu.  Plus, we even had a private tutorial on how to make the best guacamole.  In fact, it’s the best I’ve ever tasted!  And that’s saying a lot, because I LOVE guacamole!!  Lucky for you True Food is sharing the recipe with you today!  You may be saying, big deal, guacamole?!  But this one is a great way to add leafy greens and comes with a citrus twist!  Trust me, you’ll want to try it!!

Kale Guacamole 

Serves 4-6



½ cup Blanched and chopped kale 
1/3 cup Poblano peppers, roasted and peeled seeds removed
1/8 cup Cilantro chopped
1/8 cup Green onions chopped 
1/3 cup Grapefruit segments 
1/3 cup Orange segments
½ teaspoons sea salt 
4 Avocados, lightly smashed 



Remove stem from kale and blanch leaves in boiling lightly salted water until tender (approx 45 seconds). Shock in ice water till chilled, squeeze dry, finely mince and set aside. Roast poblano pepper until charred on all sides, peel skin, remove seeds, finely mince and set aside in a large bowl, lightly smash avocado. Mix in blanched kale, poblano, cilantro, onions, citrus and salt until well incorporated. Serve with pita chips and enjoy! 


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My Two Favorite Ways to Detox With Lemon

This week it’s all about being healthy. If I was to ask you, do you consider yourself a healthy person? What would you say? If you were to ask me, I would say, yes for sure. I find myself to eat great, but everyone’s opinion about what is healthy food is out for debate, so I’m not gonna go there. To each it’s own, right? I use clean products in my house, I take a mix of vitamins and Chinese herbs, and I’m a big believer in bone broth, essential oils, you name it. But in my mind, I’m telling myself there is always something you can do more to better yourself. These days there is so much going on in the world, who the hell knows what we are consuming. I try to find little ways to detox my body naturally. 

Photos by Kylie Compton Photography

One of the new ways I have been detoxing is by drinking pink salt and lemon water. Yes, pink salt isn’t just used for just cooking anymore! I am horrible at drinking the daily amount of water that you need. For me to achieve that, I’m always infusing my water. Every couple of days, I will make a batch of infused water with what citrus or fruits I have handy. This pink salt lemon water has made its way into the routine, and lately, I have been only doing this.

So what does the combination of pink salt and lemon do for you? Well…it does a lot! It aids in digestion, and not only will this combination relieve indigestion, but it will also help flush you out. Natural cleansing qualities of lemon help reduce harmful bacteria. The juice of ½ organic, all-natural lemon can be mixed with purified water to help with liver cleansing, as well as respiratory problems, sore throats, and healthy skin. And, Himalayan pink salt is packed with over 84 trace minerals and elements that make it incredibly nourishing for your body. Pink salt has numerous benefits from helping the body detoxify to boosting energy to improving digestion by promoting healthy hair, skin, and nails. 

I did a little research about pink salt and found some more fun facts on how this pretty salt helps your body out! It strengthens bones, lowers blood pressure, and improves circulation. It also helps to protect the balance of minerals in your cells, avoid excess water retention, and prevent premature aging. Adding this with the compelling benefits of lemon, and you have one powerhouse helping out your body! 



Fill a pitcher with a lid or container about ¼ of the way with pink salt. Add filtered water to the container, leaving a bit of space at the top in case you need to add more salt later. Put a lid on the container and shake. Leave it on the counter overnight to give the salt time to dissolve. The next day you should still see some salt at the bottom of the container that can’t be absorbed by the water.  (If you don’t see any salt at the bottom, just add a couple teaspoons more and let it sit for another day.) When your ready to use your water, add up to 1 tsp of the salt water to another glass of filtered infused lemon water first thing each morning. 

It may be a little bit of process making it, but its benefits will surely make up for it! 

My second way of using lemon to detox is thru bath salts with making detox baths. Again, Himalayan pink salt has made its way into the mix again! This stuff is good for you guys! Buy it in bulk that is what I do. You can find it here. Detox baths are a natural way to remove toxins to refresh and awaken your body. For myself and my children, I will do a detox bath at the first sign of illness, but if you do it once a week, it will help you eliminate some of the toxins that you have accumulated and built up.

Lemon juice is naturally rich in fruity acids and naturally occurring sugars.  It will help with many problems from removing dead skin cells to reducing age spots.  It will also help boost your skin’s collagen production. The Himalayan pink salt will eliminate toxins, and soothe open sores or blemishes. Just to name a few, there are ways this detox bath will benefit you…

Promote relaxation
Promote better sleep
Relieve water retention
Soothe sore muscles
Balance skin
Increase circulation
Accelerate wound healing
Improve skin hydration


1-2 cups Epsom salt 
1/2 cup pink Himalayan salt
10-15 drops lemon and lavender essential oils
Glass of red wine

Combine all ingredients, and run a warm bath and sprinkle salts into the warm water. Grab yourself a glass of wine, and soak and relax while the salts do all the work for you! 

Get your detox on!






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By on January 23, 2018 in HEALTHY, LIFESTYLE, RECIPES


Cheers to the New Year with some Pears & Bubbly!

Just a few more days and it will be 2018!  I can’t even believe how quickly this year flew by.  Well, I’m ready for a few drinks Sunday night and I have just the cocktail for it… The Pear Sparkler, aka the perfect New Year Cocktail!  Did you know that the pear is very symbolic for the New Year?  

In ancient China, people believed that pears represented immortality and prosperity because pear trees live for a long time.  In Korea, the pear symbolizes grace and nobility.  The pear is also a symbol of affection in many cultures, for example in some Christian contexts, the pear symbolizes the Virgin and Child.

The pear symbolizes so many great things, so why not drink it this New Years Eve?!  And when you say cheers and think of your resolutions for the year to come, remember all of those words… Prosperity, Grace, Nobility and Affection.

Photos by Riley Starr Photography
Calligraphy by Blot & Dot

Of course we had to use our favorite bubbly, One Hope!  They have this amazing new shimmer bottle that I am obsessed with!! Now, for the recipe for this yummy New Year Cocktail…


For the Rosemary Simple Syrup
½ cup Water
½ cup Honey
1 sprig Rosemary, plus additional as a garnish (see below)

For the Drink
2 Pears, peeled and pureed


To make the Rosemary Simple Syrup, bring water and honey to a boil in a saucepan. Cook, stirring, until the honey dissolves.

Remove from heat and then add the rosemary sprig.

Let steep for 2 hours.

Remove rosemary sprig and cool in the refrigerator until ready to use.

To make the drink, add 1 ounce of the syrup and 1 ounce of pear puree to a champagne glass.

Top the glass off with champagne and then add a sprig of rosemary as a garnish.

Serve immediately. Cheers!

Happy New Year!!!!



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By on December 29, 2017 in COCKTAILS, NEW YEARS EVE, RECIPES


Gingerbread Tree Decorating With My Little Lady

This time of the year can get crazy… like real crazy. It seems like anything, and everything will occur, and all at the same time. I always say, next year I’m gonna be more prepared. But, tis’ the season, right? But one thing that must always occur during the holidays is BAKING! I started this tradition with my daughter last year, and I sure hope she will allow it to continue through her older years. My husband will take my son and go do “boy” stuff, and it leaves us ladies with a peaceful, quiet house for gingerbread tree decorating and girl chat. Side note, when did the boy crushes start so early??! Second grade?!?!! I’m so in trouble with this little one. 

Photos by Erin Milnik Photography

Here are the essentials that I used for decorating our gingerbread trees!


Gingerbread Cookie Mix
Rolling Pin
Fondant Cutter Set

Edible Paint 
Edible Glitter
Fondant Cut Outs

I used fondant cause I wanted a clean white background to allow all the sparkle and glitter to show up. I played around with without it, and you couldn’t see anything on the gingerbread cookie surface. 


To make the day, even more, fun, I got Dylan and I new fun aprons that I’m obsessed with! Especially the colors, and the best part… on Amazon and Etsy! Check them out here and here.

Now, for the fun part! I created tree shapes in various sizes, and then baked the dough according to the package. When cooled, I took my sharp knife and created a more sharp-edged cookie by trimming off the sides. Next, I rolled out the fondant and placed on top of the cookie. I set the fondant on a clean hard surface and then put the cookie on top. Take your knife and cut along each edge. This creates a perfect layer on top of your cookie. 

Oh, and please ignore my root situation. It has been resolved thanks to my favorite sister. :) 


Now for the fun part! There is no rhyme or reason for decorating, this is all you! This, of course, is my daughters’ favorite part. Use your glitter, edible paint, crushed up gingerbread cookie, and fondant flower cut-outs! 


A morning filled with so much laughter and silliness is just what the holidays are about! And of course, sneaking in a few bites of gingerbread yumminess. 

Here are the final results! I do have to say they came out pretty darn cute!

Get it all here!









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Fig and Goat Cheese Crostini

It seems that there is a festival every weekend here in my new town of Sacramento. I don’t know what is better, summer or fall festivals? Both seasons are great times for produce! What I love about the festivals here compared to ones in the Bay Area, is that there is an abundance of craft breweries, wineries, local farms, and all these make for great food and cocktails. 

When I think of fall, one of the veggies that I love to use in the kitchen is figs. Park Winters is a bed and breakfast located in Winters, California that was holding their first Fig Jam Festival. Are you figging kidding me!? Imagine dancing to live bluegrass music, relaxing with family and friends, eating amazing fig-centric food and drinking fig-infused beverages. I’m going to be checking out this fig jam next year. 

Park Winters makes their own fig jam, along with many other jams at their farm. They make a to die for fall appetizer using their fresh figs and of course the fig jam. 



one small baguette, cut on the diagonal into 24 slices
three tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
six fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste


Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.

Happy Figging Friday!




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