Pretty much autumn in a bowl! ✨🍂🍁✨ This sweet potato smoothie bowl with banana, coconut butter, collagen, flaxseed, cinnamon, cardamom, ginger and nutmeg. Topped with a swirl of @thecoconutcult, homemade autumn dukkah, bee pollen, persimmons and date-sweetened @frankieandjos nice cream because hey, it’s Saturday and I’m celebrating! Enjoy your day babes! #WuHaus
Planning an epic Friendsgiving?? Okay, me too! These Sweet Potato Crostini with Smoked Salmon and Chanterelles are 🔝 on my menu list! Made with @chobani Greek Yogurt, these little guys are the perfect appetizer to get the party started! Happy to share the recipe with you all! #WuHaus #sponsored #chobani • 3 sweet potatoes, variety of colors, sliced into 1/2” rounds • 3/4 lbs chanterelle mushrooms, sautéed • Smoked salmon • Avocado oil • Flake salt and black pepper, to finish Yogurt Spread: • 1 cup yogurt • ¼ cup dill, finely chopped • 1/8 cup chives, finely chopped • Juice of ½ lemon • 1 tsp salt • 2 cloves garlic, minced (optional) Directions: Preheat oven to 400°. Spread sweet potato rounds on a baking sheet and use a paper towel or brush to lightly coat with avocado oil. Bake for about 20 minutes until cooked through but still firm. If you want a more golden finish, broil on high for a couple minutes, flipping half way through. In a bowl, combine all the yogurt spread ingredients and mix with a rubber spatula until well-combined. Once sweet potatoes have cooled for a few minutes, spread the yogurt mixture on top of each sweet potato toast. Top with either smoked salmon or sautéed mushrooms. Sprinkle with salt and pepper to taste. Garnish with dill, chives and/or microgreens.
Morning matcha and moments of quiet reflection. ✨🍵✨ I’ve been thinking a lot about how we are born into the world in such a pure form. How as children we have this instinctual awareness of the basic needs of life. We are able to live, love and create freely without fear and doubt holding us back. Children are some of the best teachers we have. I’m trying to call in more of this energy. To get out of my head, to stop letting a lifetime of criticism, guilt and worry take over. Instead focusing on making decisions from my heart and a place of knowing and trusting that all will work out as it’s supposed to. And also reminding myself to play and have FUN, especially this time of year! Life is way too short to take seriously all the time. 💗 #WuHaus
That bowl life is the good life! 💥🤗 Arrived home SO hungry after a busy morning doing some video shooting. This bowl giving me the stamina to keep working all afternoon. Gorgeous chicory mix dressed with my go-to stone ground mustard vinaigrette, topped with avo, roasted squash, purple daikon, roasted pasture-raised chicken and the most potent tasting mix of microgreens that includes red-veined sorrel, amaranth, cilantro and opal basil. Hope you all are crushing your Wednesday! 💗💪🏻 #WuHaus
Talking ALL about Perioral Dermatitis and my journey with healing it naturally over on the blog (link in bio)! Perioral dermatitis (PD) is a skin condition that usually starts around the mouth and can move up around the nostrils and in some cases around the eyes. It is red, scaly, slightly bumpy and inflamed. It is often mistaken for acne and is most commonly seen in women aged 15-45. In my opinion, there is a silent epidemic of PD amongst women going on right now. Over the past 6 months, I’ve been committed to figuring out more about this annoying rash, what causes it and how to heal naturally. I’m happy to report I’ve made major strides with it, and I’m SO excited to be able to share what I’ve learned with you guys. If you’re struggling with PD, you are not alone! I see you, and I understand what you’re going through. 💗 #WuHaus #perioraldermatitis
Made this vibrant autumnal snack board to celebrate the baby shower of one of my oldest and best friends, @miaburtch, who is the most stunning mama-to-be I’ve ever seen. 💗🍼👶🏽🎀 So many delicious goodies and lots of local produce on one board! Ever inspired by my other friend, the lovely and talented @loveshovel 🙏🏼🔮 Wishing you all the best Sunday! #WuHaus
Back in the #WuHaus kitchen after a few days away and noshing on this 100% buckwheat soba noodle salad. 💥🎾🐆🎪 Mixed with the most gorgeous chicory mix, roasted purple carrots and daikon from @providorepdx then tossed in toasted sesame oil and rice vinegar. And an extra special topping: microgreens and flower petals carried back with me from one of the farms we visited in Texas. Hope you lovelies are enjoying your weekend!
Made it to Fri-YAY! My last day in Houston (for now), and I thought I’d share another photo from the @wearevibrant menu ✨ Housemade raw coconut yogurt with raw adaptogenic granola, bee pollen, fresh figs and violas. 💥💥 I’m so grateful to be collaborating with the brilliant @kellygracebarnhart, who’s the owner of Vibrant, on this project. It’s the best feeling to align with someone who shares the same vision and passion for health, wellbeing and visual beauty. We’re both beyond excited to be bringing together amazingly talented women from various industries to make this restaurant the best it can be. 💗 #wearevibrant
BIG NEWS!!! I’ve been working on a major project since June, and I’m SO excited to finally share it with you all. I’ve poured my heart and soul into creating a menu for a restaurant called Vibrant @wearevibrant that’s opening in the Montrose neighborhood of Houston in the spring of 2018. The menu is a deep expression of who I am, what I love and the flavors that inspire me. It’s been an honor to work on this project and watch it come to life. I’ll be sharing more of this journey as things progress. Right now, I’m down in Houston meeting with farms and local purveyors to source ingredients for the menu. Follow along on Stories to see more! This is a sneak peak of one of my favorite items on the breakfast menu. 💗 #WuHaus #wearevibrant
Raw raviolis with kabocha squash filling, truffled cashew cream sauce, sautéed mushies, chives and fresh petals. This meal reminding me that creating food should bring us joy! ☺️💥🍄 I literally had a smile on my face the whole time I was making these beauties. Inspired by @plantlabculinary, I made these raviolis using raw coconut wrappers instead of pasta. 🥥🥟Someone asked me today, “How do you bring yourself to eat your food? It’s so beautiful!” Well, I believe food is the most important medicine we give ourselves. When we take time and put love into what we are making and eating, it radiates from the inside out. I don’t always have time to play in the kitchen and make elaborate meals like this one, but I do always strive to maintain positive energy and thoughts while I’m preparing and eating my food. This is such an important and underrated aspect of nourishing ourselves. Next time you are preparing a meal for yourself, notice the quality of your thoughts and energy. If you feel any negative emotions, take a few deep breaths and refocus your energy on gratitude, love, healing and nourishment. 💗 #WuHaus