Kicked off the weekend by going to an exhibit at a local Museum.  Here’s a little virtual tour 🙂.  What areesome fun things everyone likes to do on the weekends?? 

I recently discovered a new podcast hosted by NPR called Life Kit and I’ve been listening to it everyday!  I love that the episodes are shorter (between 20-30 minutes) making them perfect for my morning walks, or listening during lunch or while making dinner.  They have conversations with experts on a variety of topics including: starting therapy, filing your taxes, emotions behind money, how to deal with burnout, being a better listener, and more. I honestly feel like they have been in brain these past few months and knew I needed this! Wanted to share in case anyone is looking for a new podcast to add to their routine!   

Last week I tried float therapy/sensory deprivation for the first time and I have to say it was a surreal experience! I had no idea what to expect but I had read about the many benefits of float therapy and it was something I always wanted to try.  
 

What is float therapy? It‘s used to enhance one’s meditation practice, alleviate the body from the stresses of daily life, and/or simply to find a moment of stillness in your everyday life.  
 

To “float” is the practice of entering a float tank, also known as a sensory deprivation or isolation tank. Each float tank is filled with 1.5 tons of saltwater, ensuring that once you get in, your presence is effortless. The saltwater is heated to 93.5 degrees — your skin’s default temperature — so body and water become one.

The entire experience was incredible and probably the most relaxed I’ve been in months. I highly recommend if you are looking for a new way to unwind and treat yourself. Also because we could all use a little more self care! 
 

Have ever tried float therapy, what did you think?!

Work has been very busy recently and unfortunately since I WFH it’s been tough to maintain a good work/life balance. I find working longer hours, blurring personal time into work hours, pushing off workouts because of calls, etc. I’ve noticed the stress of work is getting to me.  I tend to carry stress in my gut and have been experiencing more than usual GI discomfort so I think it’s time for some changes.  Does anyone have any tips for setting boundaries when WFH/recommendations to relieve the stress of WFH?  

Made a new friend this weekend!! One of my friends recently adopted this adorable puppy so wanted to share some cuteness for everyone’s Sunday!! 😍 

Even just a few hours with her and my mood had changed completely!! Has anyone gotten a dog or pet while in quarantine?!

When grocery shopping I always try to shop seasonally which means I am currently trying to take advantage of ALL the winter veggies- squash being one of them! Squash are a powerhouse of vitamins with carotenoids, vitamin C, lutein which all help to support your immune system which is so important these days!  I‘ve been making this kabocha squash recipe on repeat recently so wanted to share so you can enjoy too!  What’s great about Kabocha squash is you can eat the skin so it’s one less step during preparation- we love that :)

This recipe is adapted from a recipe I saw on Ereka Vetrini's instagram page

Ingredients:

• 1 Kabocha Squash
• 2 cups chicken broth
• 1 cup mirin
• 2 Tbsp tamari or soy sauce
• 1 tsp sesame oil
• 3 Tbsp honey
• sea salt and pepper (hot pepper flakes for extra spice)
• Scallions, Sesame seeds and TJs chili onion crunch for garnish

Chop up your kabaocha squash into 1in chunks.  Be careful because these are tough to cut so take your time!  Arrange the squash skin side down in the bottom of a saucepan.  Next combine the chicken broth, mirin, tamari, sesame oil, honey, pinch of salt, and red pepper flakes or black pepper in a large bowl.  Stir together until the honey is dissolved throughout.  

Pour this mixture over the squash in the saucepan so they are covered but not drowning in liquid.  Place your pan on medium heat and bring to a boil.  Once boiling reduce the heat slight, put a cover on the pan and let simmer for 15-20minutes.  You want to squash to be fork tender but not mushy so check on it around the 15 minutes mark.  Once ready you can turn the heat off and let the squash sit in the poaching liquid until ready to serve.  

This dish is great on it's own served over rice or as a side dish.  The broth is honestly my favorite part!  I like to garnish mine with a sprinkle of sea salt, sesame seeds, scallions and some of TJ's chili onion crunch *IYKYK :)*

Hope you try this and if you do let me know how you like it!

I recently saw this on a friend's instagram story and I thought it was such a fun way to start the day, end the day, take a break in the middle of the day-  ANYTIME!  

Go to your Liked Songs playlist on Spotify and select shuffle play.  DANCE it out to whatever song comes on!  Slow, fast, whatever it is just move your body and feel the music! Don't be embarrassed if you look funny.  Think of it as a a few minutes of self care :)

My most recent Spotify roulette song was: Baby by Clean Bandit (feat. MARINA & Luis Fonsi).  

Let me know what some of your Spotify roulette songs are! :)

Happy Monday!! Starting this week off right with my favorite green juice 🙂 I use celery, lemon, ginger and kale for an extra vitamin boost.  

What’s your favorite way to start a Monday?

Tis’ the season for all things squash! We’re about to get into lots of hearty fall/holiday meals so here is great light and easy butternut squash recipe that is delicious and packed with veggies! Also, I‘lll take any excuse to eat tacos :). This is a quick and easy lunch, dinner or even breakfast with scrambled eggs!

Ingredients:

• 1 small butternut squash or half of a larger one, cubed into 1/2 in chunks
• half a red onion, diced
• 1 bell pepper (any color), diced
• 1 or 2 jalapeños (depending on how spicy you like it), diced
• 1 can of black beans, rinsed and drained
• 1/2 tsp smoked paprika
• 1-2 tsp chili powder
• 1/2 tsp cumin
• Pinch of cayenne pepper (optional)
• salt and pepper to taste
• olive oil
• corn tortillas
• avocado
• salsa
• cilantro
• lime

Begin by sautéing the butternut squash in olive oil on medium high heat.   After about 5-7 minutes or once the butternut squash is soft add the diced onion and let brown together for 5-7 more minutes. Last add the bell pepper, jalapeño, black beans, smoked paprika, chili powder, cumin, cayenne pepper, salt and pepper and stir together. Let cook together for 5-10 minutes stirring occasionally.  As this comes together toast up your tortillas and slice up some avocado. 

Give a little taste test for seasoning and now you’re ready to plate! Top your tortillas with the butternut squash and black bean mixture, add a few slices of avocado, a squeeze of lime, some salsa and cilantro if you wish.  SO delicious!! Let me know if you make this, hope you enjoy!

HAPPY FRIDAY! I recently hosted a fall Girls Night In and this cocktail was a big hit!  It's the perfect balance of sweet, smoky, tart and FALL.  Also, makes you feel like a professional mixologist!  I think the cinnamon sugar rim really takes it to the next level :)  Give it a try and let me know how you like it!  Recipe based off of Half Baked Harvest's recipe.  

INGREDIENTS

• cinnamon sugar, for the rim
• 2 ounces mezcal or silver tequila
• 1/2 ounce orange juice
• 4 ounces (1/2 cup) apple cider
• juice from 1/2 a lime
• 1 teaspoon maple syrup use more or less to your taste
• apple slices and cinnamon sticks, for serving

INSTRUCTIONS

1. Rim your glass with cinnamon sugar.  I did this by running a lime around the rim of the glass and dipping it into a mixture of cinnamon (equal parts cinnamon and sugar).

2. Fill a cocktail shaker with ice.  Add the mezcal or tequila, orange juice, apple cider, lime juice, and maple syrup. Start shaking! Strain into your glass with a large ice cube. Garnish with apple slices, rosemary, and cinnamon sticks. If desired light the cinnamon on fire for a smoky effect.

ENJOY!