Pomegranate & Orange SaladPrint Recipe Print Recipe

So I have this thing with salads.

and not because it’s January and everyone and their sister has just kicked off their new health journey.

But the timing is convenient.

It’s actually been my thing for as long as I can remember.

If you follow me on Instagram, you’re fully aware of it. Or sick of it. But hopefully not.

Here’s my thing.

We’re a family of salad eaters. We grew up eating salads hearty enough to call dinner. Lunches always consisted of some sort of greens. If we ate somewhere fancy, it was basically mandatory to order a starter salad before a meal. Half the time we’d share. We could essentially turn any kind of leftover and make it into a salad. We’re basically a family made of salads.

However, they weren’t always great. But we’d still try them wherever we went.

Half the time, my mom would eat around the lettuce. She’d say, “It’s boring. I’m just eating the good stuff.”

NO MORE BORING SALADS. No more, people.

Not here, at least.


So, here’s your un-boring salad.

you’re welcome.

It’s loaded with oranges, pomegranates, almonds, and fresh basil. I will likely be eating this every week until pomegranate season is over. So good.

Oh and cheers to a happy and healthy new year! Many more salads to come.



Pomegranate & Orange Salad with a creamy basil-orange dressing 


Orange Dressing

  • 1/4 cup orange juice – preferably fresh squeezed, but bottled works too!
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 4 fresh basil leaves
  • 2 garlic cloves (minced, if not using a food processor)
  • 1 teaspoons salt
  • pinch of pepper


  • 4 cups butter lettuce (torn) or mixed greens
  • 2 small oranges, peeled and sectioned
  • 1/2 cup pomegranates
  • 1/4 cup *almonds, slivered or chopped
  • 1/4 cup fresh basil
  • parmesan for topping – optional


To make the dressing, place everything into your food processor. Pulse until everything is blended and your dressing it nice and creamy. Pour into a mason jar or container that can be sealed.

To prepare the salad, add everything to a large salad bowl. When you’re ready to serve, add a little salad dressing at a time. Toss it together and add more dressing as necessary.

Feel free to sprinkle a little parmesan on top.

Serve and enjoy!


*note: 1. I love the lightly salted almonds from Trader Joe’s. I just chop them before adding to the salad. Also, this would also be good with avocado!



Popcorn with nutritional yeast and fresh dillPrint Recipe Print Recipe


What better way to get back into the blog, than with a bowl of popcorn.

Actually, popcorn and a story.

Get comfortable.

A few months ago, a close friend – that person who always calls or texts at the perfect time and who can pick up right were you left off without missing a beat. That’s Lacy.

So, I pick her up from the airport and immediately apologize. I have pink eye (for the millionth) time. Without even thinking twice, she asks me, “are you angry?”. Yep. I’m really f*%^ing angry. And I listed off my bajillion things.

If you know me, I’m not an angry person. But clearly, I’ve got some stored.

Over the weekend, she does some energy / healing work with me.

We found out a lot of things.

  1. The grieving process. I never got angry at my mom. Honestly, I didn’t know how because if you knew my mom, NO one could ever be angry at her. Well, clearly it was an important piece. I lost about 5lbs after I got through that one.
  2. I hide from money. Like literally, I don’t look at anything. So, it hides from me. Well, no problem there, we just combed through my entire bank account and BAM, easy peasy. Tears were required, for sure.
  3. Looking through my bathroom and makeup, I had about TWO products that didn’t damage the environment OR my body. I threw everything away, just like that. And then spent all my money at Whole Foods.
  4. I can say no when I’m in control (ex: when there’s an occasion that isn’t good for my well being). When I’m not (ex: if something happens out of my control and someone needs me), I will sacrifice my health for others. Think that one is a work in progress.
  5. and fresh dill on your popcorn.

I guess you could say it was a pretty good weekend.

Oh and by Sunday, my pink eye was gone.



I don’t think you can be angry AND eat popcorn. Can you? I’m pretty sure it’s not possible.

Let’s just say I’m right.

I was going to make our nutritional yeast popcorn, when Lacy so kindly introduced me to her version with fresh dill. It’s 100% love and happiness.

She does hers with ghee. I’m stuck on the butter. Either way, you can’t go wrong.



Popcorn with nutritional yeast and fresh dill

Serves about 2


  • 4 tablespoon popcorn
  • 2 tablespoons butter – I prefer salted
  • 3-4 tablespoons nutritional yeast
  • 1-2 teaspoons salt
  • 1/4 cup fresh dill, finely chopped (or 1 tbsp dried dill if you must)


Add the popcorn to your air popper. Turn it on and let it begin to pop. This is a good time to melt your butter. It’s also the only reason I own a microwave. Once all the kernels have popped, drizzle a little butter, nutritional yeast, salt and some dill. Give it a gentle toss. Drizzle a little more butter, nutritional yeast, salt and the dill. Toss again. If you still have more of everything, do it again and toss until it’s nicely coated. Taste it. If it needs a little more of something, please dump as much of anything as you’d like.

If you don’t have an air popper, go get one. They’re ugly, but they’re cheap and you’ll never eat microwave popcorn again. Okay, but while you wait for your order to arrive, you can do also do this on the stove with whatever oil you prefer.

ALSO, this is the best popcorn and the only popcorn I eat.

One last thing. It’s best to enjoy with a napkin, or two. And a cold beverage.



I’m back.Print Recipe Print Recipe

Back. Photo // With Style and Grace


It’s kind of like the first day back to school. Feeling like the new girl again, but without a cool haircut and new pair of shoes. But the motions are beginning to feel somewhat familiar. Probably because it took me 20 minutes to write this.

Okay, moving on.

I’m slowly finding my balance in this crazy life. I didn’t think it would be this hard. Juggling (somedays, literally) two kids, a full time job, navigating our new normal without mom – which required some therapy hours, and the basics like keeping everyone clean, fed and well loved.

One word, COFFEE. and a lot of it.

I have not mastered any of it, not even close, but I’ve had this craving to start writing again. I want to share my food and my stories with people. I want to reconnect with this community that has been so unbelievably supportive throughout all my adventure. ps. That’s what I call my life, an adventure. Feels more positive. I don’t even care if no one reads this anymore. I mean, I’m FANTASTIC at talking to myself on snapchat. Same thing.

But really why I’m back, or I guess the tipping point for me, was this.

It was mom’s birthday on Monday. She would have been 62. My sister and dad came over and we decided to make her favorite, lemon pasta. So, what do we do, but look up her recipe on the blog. POSTED IN 2012!! The whole time I kept thinking, THANK GOD I wrote this down. and not on paper where I probably would have lost it by now. Seriously, I can’t imagine not having her recipes.

Seriously. I just re-read this out loud. Of course my mom inspired me to get back into blogging. She was my biggest fan.


Well, on that note. I’m happy to be back.




Red Leaf Cilantro Salad with Lime ChickenPrint Recipe Print Recipe


Well, summer has been much kinder to us. The boys are slowly building up their immune systems. Gray got his ear tubes in June and has been a whole new child since. Seriously, life changing.

Speaking of life changing. Sorry to jump subjects. Have you read the book, The Life Changing Magic of Tidying Up? Literally life changing. I’ve never felt better about throwing or giving away stuff. Okay, I know she says to do it all at once, but let’s be real. Two kids, a full time job and a house to keep up, it’s looking to be over the course of a month. When I first got started, I had 15 garbage bags loaded up for Good Will! And I didn’t think I had “stuff”.  Not only does my closet make me so happy, its changed the way I shop or even make decisions, just by asking, “does this spark joy?”. I can’t do the book justice, so I’m just going to recommend you read it. And this is not sponsored. I just got distracted talking about life changing things.



Okay, let’s talk salads. If you follow me on instagram, you know I love them. It’s probably the number one meal I post.

I’m always inspired to make salads that aren’t boring, but yet simple. My mom hated a boring salad. If she was over it, she’d always say, “I’m bored, but I picked out the good stuff”. I hear her in my head

Thank you mom for inspiring yet another non-boring salad.

This salad is simple and adaptable. It’s also great with a little avocado or black beans. I’m always adding herbs to my salad so thought a nice handful of cilantro would make it refreshing. It’s light, but the addition of the chicken makes it a little more heartier. It has quickly become a summer favorite!



Red Leaf Cilantro Salad with Lime Chicken.

Serves about 2



  • 1/4 cup fresh lime juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 pound boneless skinless chicken breasts


  • 1/2 head of red leaf lettuce, washed and torn
  • 1/2 cup fresh cilantro, roughly chopped
  • 4 radishes, thinly sliced
  • 1/4 cup feta cheese
  • 2 tablespoon salted pepitas*


  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon fresh lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon agave
  • 1 teaspoon fresh cilantro
  • 1/3 cup olive oil (extra virgin works too)

*I buy the salted pepitas from Trader Joes. I put them on almost every salad! 


To prepare the chicken – place lime juice, olive oil, salt, garlic powder, onion powder, chili powder and chicken in a plastic bag or large bowl. Let marinate for about 30 minutes. You can barbecue or bake. If you bake, preheat oven 350 degrees. Spray baking sheet with non-stick. Bake chicken for 25-30 minutes until cooked through. Set aside.

To prepare the dressing – whisk together white wine vinegar, fresh lime juice, garlic, salt, pepper, and agave. Add cilantro. As you whisk, slowly add the olive oil. Set aside.

To prepare the salad – in a large salad bowl, add lettuce, cilantro, and radishes. Add dressing, a little at a time. Top with chicken, pepitas and feta. If you’d like, you can add a little more dressing.

Serve and enjoy!