Soul Sundayzzz.

soul cycle{Soul Sunday @ Soul Cycle in Palo Alto}tomatoes {Abundance}flowers {Favorite part about Farmers Market}sarah and jillene

{Always Blogging}

Friends! It’s been a minute. Most of you all know that me and Jillene  have been working our butts off in the gym as well as out. In this time of accountability you are sort of forced to recognize things that can alwaaaays be improved. I see people in my life all the time (including myself) that have so much room for growth if they just change their perspective. We all have the option every single day to change at any time. We can create new habits, make new choices, say yes instead of no, or no instead of yes, be happier, healthier, stronger, whatever we want to be.

Since working out with this chick, we have made it a point to do at least 4 FNS(circuit training) workouts a week. Some weeks are harder than others, depending on the weekend events, work load and energy level in general. We do allow days off because lets face it, we are human and sometimes we need a break. Nevertheless, we are dedicated and don’t make catching breaks the center of focus! We have started to take Soul Cycle on Sundays as an amazing wake me up and weekend accountability…and well, one of our favorite gals Casey is the instructor when we go. All the more reason.  I am fairly new to Soul Cycle but I will say it’s a great 45 minutes to just decompress. The candles are lit, music is on point, the lights are off and you ride with the intention of moving forward, not worried about anyone else and letting go of all your “things” we collect in our minds throughout the week! Oh, and all the while your revelation takes place it’s an amazing workout. Your pace, your resistance. It’s all up to you.

It’s easy to fall of track, but even easier to stay on if you set yourself up for success! If I am ever feeling tired I just tell myself, “It’s only an hour and you will feel SO much better after.” Believe that!  After Soul Cycle this weekend we went to the Menlo Park  farmers market for flowers and weekly veggies. I am a firm believer that when you set aside time to do things for you, you are a lot more productive throughout your week. Work, Gym, Cooking, Friends, Family…it all takes time, but with the right planning you can learn to balance it all!

Happy Tuesday…make it a great week!

Just Beet It.

beet juice

It’s Wednesday my friends! Two days closer to the weekend. If your summer has been anything like mine, it’s been full of events left and right which sometimes leads to lack of planning and eating 100% on point. I have been in and out of town, going to concerts and just basically enjoying myself….so this week I hit up Whole Foods to get back on track. Let’s just clarify that back on track for me is not as dramatic as most. I am vegetarian, I don’t eat like crap- sometimes I just eat out more than I should.  I have been working out like crazy but don’t always have time to cook as much as I would like. Bummer, but it’s the reality. Time is so much more valuable when you don’t have enough, right? Anyhow, usually when I feel like juicing I just go to my local farmers market and do it myself. Sometimes those store bought juices don’t really compare to my yummy juice – but this one hits the spot. I like to stock up on items that are “grab and go” type- for work. My mornings are always rushed, and the last thing I have time to do it juice away lol. Heck, I don’t even have time to get coffee sometimes!  If you want a little health boost I highly recommend “Just Beet It.” It’s a combination of beets, carrots, and oranges. This is great for digestion and simply to get your day going. For $4.99 this is a healthy Starbucks alternative. Every day counts, don’t forget it!

Watermelon + Feta Goodness.

watermelon salad

Ever wonder what to do with all of the extra watermelon?? Here’s your solution. Watermelon + Feta + Mint Salad. This is so refreshing!!

What you’ll need:

  • Watermelon
  • Feta
  • Mint (chopped or sliced)
  • Olive oil/Red Wine Vinegar
  • Salt (just a dash)
  • Red Onion (Optional)

Prepare watermelon and mint. I usually cut my watermelon in half, and then half of the half to make 4 pieces. This makes it easier to slice up. Add feta, olive oil, red wine vinegar {or balsamic} and just a touch of salt.  This salad doesn’t need to sit for long as the watermelon is really great at absorbing flavor fast. Hope you enjoy!

Go Vegan for a Night!

vegan 2

vegan taco 3

vegan taco 1

It’s summer and It’s hot so let’s  lighten things up a bit. Sometimes we tend to load up on the refined carbs when its not really needed, so with this recipe I say,  ditch the carbs! I do think the right carbs are okay to consume but if you can eat a healthy meal that tastes great and fills you up without them- then Let’s do it!  Vegan tacos {pictured above} are a great dinner, and if you have leftovers a great lunch as well. I used Smart Ground original crumbles for my protein source. If you don’t want to go vegan you can cook up some ground beef/turkey (organic of course) and substitute for the real thing. I threw in some veggies, made a Pico de Gallo, added avocado and called it a day. These were great!

What you’ll need:

  • tomato (diced)
  • avocado
  • red onion (chopped)
  • cilantro (chopped)
  • asparagus (cut into small pieces)
  • zucchini (cut into small pieces)
  • butter cup lettuce
  • smart ground (or your choice of protein)
  • olive oil
  • cumin/chili powder/salt/pepper (to taste)
  • juice of 2 limes


Prepare all veggies and place olive oil, asparagus and zucchini in a pan. Cook on med heat just to get crunch out of the veggies. Add the smart ground, salt, pepper, chili powder, cumin to taste. The crumbles don’t really need to cook, they just need the heat to loosen up the meat. In a separate bowl add red onion, cilantro, tomato, lime juice, and light salt/pepper. Place the meatless  mixture on top of the buttercup lettuce. Add Pico de Gallo & avocado and top with hot sauce If desired. The whole prep from start to finish took 15 min.


Mexican Quinoa.

quinoa prep

mexican quiona 2

Hey friends! After my crazy hard workout last night I jumped on Pinterest and found this recipe. Mexican quinoa is EASY ( I am all about easy) and damn good at the same time! Nothing like a recipe that kills it in the taste department. Score! I have made different variations of this salad, but adding the cumin was a hit).  I have vowed to myself for the next 6 weeks there will be nothing but clean eating. (Well, majority- let’s be realistic). I am all about moderation including moderation, but I know for a fact that the daily habits we do add up  so with a few changes here and there between food and working out I should be seeing some results coming my way! Here is another easy recipe sent from me to you. I try to make/look up different dishes and use the ingredients I already have on hand. This alleviates any time constraints or any additional trips to the grocery store than necessary. Baby steps like replacing pasta and rice with quinoa can really add up when it comes to minimizing refined carbohydrates. Think you don’t eat a lot of a certain food? Start by jotting down and the truth finally comes out. All is fun and games until your jeans don’t fit! What are you doing to replace your habits with healthy ones?

What You’ll Need:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.

This recipe was found here. Thanks, Pinterest!

Vegetarian Pasta Salad.

Pasta Salad

What you’ll Need:

  • 1 Medium Summer Squash
  • 1 Medium Zucchini
  • 1 Medium Broccoli Crown
  • 1/2 Medium Red Onion
  • 2/3 jar roasted red peppers
  • 1/2 Bunch Parsley
  • 1 Roma Tomato
  • 1 Cup Pasta (I used penne)


  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 3/4 tsp salt
  • to taste fresh cracked black pepper
  • juice of 1 lemon

1. Bring a large pot of lightly salted water to a boil. Add pasta- boil for 5-7 minutes. Drain in colander.

2. Prepare veggies (squash, zucchini, broccoli, tomato, onion, parsley and red pepper) Give veggies a good wash and cut into small pieces. (NOTE: I blanched the broccoli, and gave the squash and zucchini a quick sauté before adding).

3. While pasta is cooling down, start combining ingredients for vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, lemon, salt and pepper.

4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to serve.

Garbanzo Bean Summer Salad.

Garbanzo Salad

What you’ll need:

  • Cucumber
  • Pepperoncini’s
  • Garbanzo Beans (1 Can/Rinsed)
  • Black oilves (Sliced/1 Can)
  • Marinated Artichokes
  • Red Onion (Sliced)
  • Olive Oil/Red Wine Vinegar
  • Dried Oregano
  • Salt/Pepper (to taste)

This salad is SO easy. Start with the garbanzo beans, rinsed in a bowl. Slice onions, pepperoncini’s, cucumber and add olives(drained) into your bowl. Add the artichokes as well while adding a little bit of the marinated juice to the mix for added flavor.  Equal parts Olive oil/Vinegar with a pinch of dried oregano, salt and pepper. I am not huge of using measurements, so start with a little because you can always add more. Practice makes perfect!!  I let this salad sit for about 30 minutes so the veggies can absorb the flavor but if you don’t have time it is fine to serve when you’re finished preparing. Enjoy!

Fourth of July Recap.

road trip

{This is what a road trip with Khloe looks like ;) }



{Fresh Blackberry Mojito}


{Grilled Artichokes from Castroville}


{Homemade Banana + Blueberry Pancakes}

Fruit Salad

{Breakfast of Champions}

Happy Monday Friends! Hard to believe fourth of July is Ova! Time flies when you have too much fun. This weekend was great. I took a few days to sort of check out and simply relax. I tend to work a lot, so getting time off can be tough, but this weekend just happened to be in my favor. 3 days off means getting out of town. I know when we leave town or have a holiday weekend we tend to make up excuses that it’s okay to eat like crap, but this wasn’t the case for us. I would say for a 3 day weekend we did pretty good in the food department. All it takes is a little bit of planning and by that I mean hopping on Pinterest and gaining some new ideas on some recipes. We managed to have a fairly healthy meanu! All it takes is practice…EVERYONE can cook, you just have to try!!

  • Grilled Artichokes
  • Fruit Salad
  • Vegetable Pasta Salad
  • Garbanzo Bean Salad
  • Chicken + Sausage + Tri Tip {for those meat eaters}
  • Homemade Pancakes w/ Fruit
  • Corn on the Cob

How was your fourth?? Are you ready to get back in the groove of your daily routine? I am! I will share some of these recipes throughout the week. Until then, have a great Monday!



Summatime Ceviche.


ceviche 1


ceviche 3

Now that summer has officially hit, it’s time to lighten things up a bit with some fresh and easy recipes! It’s been in the high 90’s the last couple weeks, so what better of a way then to tap into some yummy Latin dishes. I am a vegetarian for the last seven/eight years but I do eat fish on occasion. This particular dish is only jumbo prawns, but you can add other white fish if desired.

What you’ll Need:

  • tomato (diced) (2)
  • organic jumbo prawns 2/3 lb
  • cilantro
  • white or red onion (chopped)
  • lemon (2)
  • lime (5)
  • avocado
  • ketchup (1 teaspoon) (Sounds weird but it’s for the cocktail flavor)
  • salt (dash)
  • pepper (dash)
  • jalapeno (diced-I used half)
  • Hot Sauce (tobacco, or I used Whole Foods 365 brand Jalapeno Hot Sauce)

Dice up your ingredients, throw in a bowl and add lemon and lime. (Yes, it’s that easy!!) For this one,  I added about 5 limes- and 2 lemons. There was extra juice so depending on the juiciness of the limes you could probably use 3 or 4. I always make more than I need to  (my portions are frequently off while cooking  for one) but I would say this feeds about 4 people. I let the ceviche sit in the fridge (covered) for about 45 min. The seafood cooks pretty fast so I would suggest checking depending on the color from uncooked fish to cooked. It’s also recommended to cook the seafood in the lemon and lime as it loses flavor if you cook before and then add. You can eat this by itself, with a corn tortilla, chips or on a tostada. Hope you enjoy!

Current Vibes

Current Vibes
I am a basic chick. Don’t get me wrong, I LOVE to get dressed up and feel amazing but more often than not you will catch me in a casual go to t-shirt and jeans! Typically Rag & Bones to be exact.  I just broke down and  ordered some Birkenstocks this last month. Took a little bit of debate, but what the heck at least we know they will come back in style in about twenty years! What’s your style like? Casual, dressy, prints? My favorite is plain and stripes, but I am working on mixing it up a bit! Happy Thursday ya’ll!