How cute are these dogs!? Big spoon and little spoon.

Baked cauliflower muffins are my new favorite things. I made them with cauliflower, ricotta, sour cream and two eggs. They are like mini quiches. I can’t stop eating them! Good thing they’re mostly cauliflower. I’m gonna keep tweaking the recipe to make it even tastier.

My paleo lunch. Back at it again after visiting family was in town. Gotta reset. Wedding fit in a year. Woo.

Poached free range chicken breast with coconut rice, and super greens. Nieman ranch pastrami with cherry tomatoes and broccoli sprouts. Pineapple with blueberries. Ginger kombucha.

Parents are in town and it’s great.

This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning! This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning!

This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning!

This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning! This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning!

This is a little late but I got engaged on Monday! Todd and in have been together for nine and a half years now and it’s finally official. Excited to spend the rest of my life with this guy. Now wedding planning!

We got a new ninja blender with a single serve attachment and it makes amazing blended drinks. After a long day of sanding furniture, errands and gardening this is a well earned piña colada.

2oz dark rum
4oz pineapple juice
4oz coconut milk
1tsp maple syrup (optional)
8 ice cubes

Blend. Drink. Aloha.

A blurry but super beautiful sunset in portland this evening. Taken from the passenger seat in Julia’s car.

The breakfast todd made me this morning. So cute. Pastured egg omlette stuffed with grassfed cheddar and super greens.

This was a delicious dinner filled with tropical flavors. Mixed seafood mango ceviche over coconut rice. One of the surprising ingredients I added to this dish was raw fennel. The licorice flavor fennel has is much like basil and other flavors you find in Thai and Vietnamese food. With the lime and cilantro it really transforms the dish into something you might find from Southeast Asia. Paired with the coconut rice and it’s the perfect meal for summer. 


Ceviche
1 underripe mango diced
1/4 red onion thinly sliced
1 diced jalapeño
1/2 bulb of thinly sliced fennel
Small bunch of cilantro minced
2 limes juiced
Handful of cherry tomatoes
Salt and pepper to taste
2 tbs avocado oil
1 pound seafood of choice (shrimp, scallops and squid recommended)

Thinly slice the onions and place in a bowl of ice water for ten minutes. Dry and add to a bowl. Add mango, cherry tomatoes, jalapeño, fennel and cilantro. Season and add avocado oil and lime juice. Stir and set aside. 

Bring a salted pot of water to a boil. Cook your seafood in the water until fully cooked, about three minutes. When cooked cool immediately with cold water and ice. 

When seafood is chilled mix with other ceviche ingredients. Season with a hot more salt and pepper. Place in fridge and let flavors meld for about thirty minutes. Serve alone or with rice or plaintain chips. This was a delicious dinner filled with tropical flavors. Mixed seafood mango ceviche over coconut rice. One of the surprising ingredients I added to this dish was raw fennel. The licorice flavor fennel has is much like basil and other flavors you find in Thai and Vietnamese food. With the lime and cilantro it really transforms the dish into something you might find from Southeast Asia. Paired with the coconut rice and it’s the perfect meal for summer. 


Ceviche
1 underripe mango diced
1/4 red onion thinly sliced
1 diced jalapeño
1/2 bulb of thinly sliced fennel
Small bunch of cilantro minced
2 limes juiced
Handful of cherry tomatoes
Salt and pepper to taste
2 tbs avocado oil
1 pound seafood of choice (shrimp, scallops and squid recommended)

Thinly slice the onions and place in a bowl of ice water for ten minutes. Dry and add to a bowl. Add mango, cherry tomatoes, jalapeño, fennel and cilantro. Season and add avocado oil and lime juice. Stir and set aside. 

Bring a salted pot of water to a boil. Cook your seafood in the water until fully cooked, about three minutes. When cooked cool immediately with cold water and ice. 

When seafood is chilled mix with other ceviche ingredients. Season with a hot more salt and pepper. Place in fridge and let flavors meld for about thirty minutes. Serve alone or with rice or plaintain chips.

This was a delicious dinner filled with tropical flavors. Mixed seafood mango ceviche over coconut rice. One of the surprising ingredients I added to this dish was raw fennel. The licorice flavor fennel has is much like basil and other flavors you find in Thai and Vietnamese food. With the lime and cilantro it really transforms the dish into something you might find from Southeast Asia. Paired with the coconut rice and it’s the perfect meal for summer.


Ceviche
1 underripe mango diced
1/4 red onion thinly sliced
1 diced jalapeño
1/2 bulb of thinly sliced fennel
Small bunch of cilantro minced
2 limes juiced
Handful of cherry tomatoes
Salt and pepper to taste
2 tbs avocado oil
1 pound seafood of choice (shrimp, scallops and squid recommended)

Thinly slice the onions and place in a bowl of ice water for ten minutes. Dry and add to a bowl. Add mango, cherry tomatoes, jalapeño, fennel and cilantro. Season and add avocado oil and lime juice. Stir and set aside.

Bring a salted pot of water to a boil. Cook your seafood in the water until fully cooked, about three minutes. When cooked cool immediately with cold water and ice.

When seafood is chilled mix with other ceviche ingredients. Season with a hot more salt and pepper. Place in fridge and let flavors meld for about thirty minutes. Serve alone or with rice or plaintain chips.