Tag Archives: nurturemenu

the weekend nurture menu: resilience, napa-style

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Normally my nurture menus are oriented towards prepping for the coming week. This menu takes an after-the-fact approach: resilience from a crushing week (or a few).

The word ‘resilience’ evokes an elastic, bouncy quality. Webster’s defines it as “an ability to recover from or adjust easily to misfortune or change.” Not sure how you want to categorize studying for the bar exam–misfortune or change–either way, this intense event required adjustment and now requires recovery.

After something like the bar exam, a ridiculous work week, or a difficult life event, resilience means recovering the love of life you once had.

I am beyond privileged to revive that love of life with a jaunt on the west coast, starting in Napa. Thus, this menu combines food, lessons, and love to nurture a bounce-back to whole.

recipe for resilience
serves one directly and everyone you come into contact with indirectly

  • Unconditional love (Family–the related or the unrelated kind.)
  • Food (Not the fueling stuff we require, but the sparkling flavors and colors that remind you why the terms “foodie” and “food porn” exist.)
  • Physical activity (You must reconnect with your body awareness, especially if your job requires being in your head.)
  • Nature (Remind yourself of the big, beautiful, non-concrete world out there.)
  • Laugh, laugh, laugh (No explanation required.)
  • Things that make you feel alive (Different for everyone.)
  1. Begin with love, food, and fabulous accessories. This is my definition of unconditional love: my mother. Add in some delectable eats from French Blue.  Sprinkle in a fabulous hat, because, well, this is something that I love.
  2. Now dive deep into food exploration. Begin with colors and flavors from Farmstead Restaurant…Sorry to disappoint you if you thought I don’t eat meat or dairy. Generally, I don’t. I believe in health and feeling amazing. Simply put, when you’re faced with grilled peaches, ricotta crostini, prosciutto, and a drizzle of honey, you’d be silly not to feel amazing after a bite.Wood grilled jumbo artichoke with sauce gribiche and lemon… and you remember what living tastes like.
  3. Blend in physical activity, nature, and laughs. Yes, wine-country is perfect for this, but all of the above are accessible in your own backyard (even if your backyard is Lincoln Park!)Biking, yoga-ing, running, swimming… feel your body, feel your breath–just remember how to feel and not just think!Revive at adorable, outdoor restaurants where a sip of juice brings a smile to your face. Look at the juice bar’s vibrant carrot, orange, tumeric, ginger, and coconut milk juice and the berry antioxidant smoothie. I recommend indulging after being on a bike.Laugh more and keep your helmet on the whole time. Just kidding.And then pick grapes. Or, if you’re not in a vineyard, pick a piece of grass, smell the scents of your city, feel the breeze on your skin.
  4. Make sure that all the ingredients are well mixed. Garnish by letting go of the pressure you just experienced and relishing the love of life.
  5. Bon Appétit!

xo, S

the weekend nurture menu: easy as she goes

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[As always, gluten-free, dairy-free, and refined-sugar-free!]

When you’re faced with one of the big challenges of your life, you must remember the practices that make you healthy and happy.

Thus far, studying for the bar exam is one of the biggest challenges of my life. Not only is the studying a challenge, but maintaining balance, keeping up with other commitments, and practicing my values is where I come up against the hurdles.

One of the most important lessons: life does not have to be so difficult and if you’re making it more difficult, why? While challenge is essential for a life of learning and growth, sometimes you have to give yourself a break.

This weekend, I thought it was important to give myself a break, still maintaining my balance. With only six ingredients, this salad is super easy! Also, I adore these colors. When you’re staring at black and white for 15 hours a day, red, yellow, and green have never been so beautiful.

tomato, avocado, and white bean salad
about 3-4 servings

  • 1/3 c quinoa, rinsed
  • 2 avocados, cubed
  • ½ bunch of cilantro, chopped
  • 1 lime
  • 15oz can organic white kidney beans, rinsed
  • 1 c organic cherry tomatoes (red, yellow, or both), halved
  • salt and pepper
  1. Boil 2/3 c water in a medium saucepan.
  2. While the water is boiling, toast the quinoa in a dry skillet over high heat. When you hear the quinoa start to pop, pour into the boiling water. [Keep an eye on the quinoa so it doesn’t burn.] Cover and let simmer over low heat for about 10 minutes.
  3. Put the cubed avo in a medium bowl with the cilantro and lime.
  4. Fold in the beans, tomatoes, and quinoa. Add salt and pepper to taste.

sweet and easy…

Not only are these cookies easy to make, but they’re easy to grab and go! While I regularly start my day with an alkaline green smoothie, that is not the easy that I’m looking for this week. Sometimes you need a quick, delicious, and nutritious treat to motivate you… This is it!

Per usual, modify the ingredients to your senses. Try different types of fruit and nuts and enjoy every second of your creativity!

blueberry coconut pecan breakfast cookies
About 15 cookies

  • 1 1/2 cups gluten-free rolled oats
  • 1 c unsweetened coconut flakes
  • 1 tablespoon golden flaxmeal
  • 1/2 teaspoon salt
  • 3/4 c coarsely chopped pecans
  • 1/2 c dried blueberries
  • 3 very ripe bananas, mashed
  • 1/4 c coconut oil, warm enough to be liquid
  • 1 tablespoon maple syrup, grade B
  • 1 teaspoon vanilla extract
  • coconut oil cooking spray
  1. Preheat oven to 350°. Coat baking sheet with cooking spray.
  2. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries.
  3. Mix bananas, oil, maple syrup, and vanilla. Add to dry ingredients and mix until well combined.
  4. Flatten 2 tablespoons of mixture onto baking sheet. Bake for 25 minutes or until fragrant and golden. Cool on pan.

[adapted from kumquatblog.com]

Know that you don’t have to make your life so hard… easy as you go.

Happy eating, happy life!

xo, S

the weekend nurture menu: chili and chai

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[Gluten-free, dairy-free, and refined-sugar-free (with a slight modification today)!]

As I wrote this title, I realized that these dishes may seem more appropriate in the winter months. This is certainly not the case. Spice is the name of the game and it is certainly going to cool you down in this heat. [See this for info on eating warm foods in warm climates.]

Herbs and spices not only transform the eating experience, they have more disease-fighting antioxidants than most fruits and vegetables, balance blood sugars, and improve circulation and cardiovascular health. So eat up in an oh-so-delicious way!

Here is my thought on this chili recipe: not only does the smell make your mouth water, but it is freezable! With a couple weeks before the bar exam, cooking nutritious meals probably shouldn’t be the highest priority (but sometimes it is just unavoidable). Thus, this protein-filled, satiating, and spicy chili will be this girl’s best friend.

I highly recommend you go on a search for the chipotle pepper in adobo. It is so worth it! (Just don’t use more than one pepper–I’ve heard some horror stories! One pepper will make it plenty spicy.)

black bean, sweet potato, and quinoa chili
serves 4-6

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 14.5-ounce can fire-roasted tomatoes
  • 1/2 pound dried black beans, rinsed well
  • 1 chipotle chile from canned chipotle chiles in adobo, minced (if you can’t find this, use another 1/2 tsp of chili powder)
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt + more to taste
  • 1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
  • 1/4 cup quinoa, rinsed and drained
  • green onions, chopped, for garnish (optional)
  • avocado, cubed, for garnish (optional)
  • fresh cilantro, chopped, for garnish (optional)
  1. Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
  2. Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 – 4 hours (depending on the age of your beans).
  3. After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through.
  4. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Garnish with avocado, green onions, and/or cilantro.
  5. Freeze a bit and devour the rest.

[adapted from thekitchn.com]

with chai bread for dessert!

The spicy flavors of the ginger and the nutmeg, along with a vibrant chai tea make this bread invigorating. Then you add the creaminess of the dark chocolate… it’s a winner.

The sugar caveat: I searched for refined-sugar free ginger to no avail. I bought the smooth crystallized ginger. Yes–I am eating refined sugar and surviving well. You could make refined-sugar free ginger (find a recipe here), but I decided my mental health trumps the need for refined-sugar free ginger. Do what is best for you.

chocolate ginger chai bread

**Note: You need to soak the fruits in the tea for eight hours. Plan ahead.

  • 1 cup / 5.5 oz crystallized ginger, chopped
  • 2/3 cup organic seedless red raisins
  • 1/2 tsp freshly grated nutmeg
  • zest of one large orange
  • 6 tbsp coconut palm sugar
  • 2/3 cup plus 1 tbsp strong tea (I used a chai yogi tea. Get creative with any spicy, strong black tea you like!)
  • 1 large organic egg + 1 egg yolk, at room temperature and beaten extremely well
  • 2/3 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/2 tsp ground flaxseed, mixed with 1 tbsp of boiling water
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 3.5oz bar 70% dark chocolate, coarsely chopped
  1. In a medium bowl, combine ginger, raisins, nutmeg, orange zest, coconut palm sugar, and tea.  Mix to combine, cover and let sit 8 hours or overnight.
  2. When ready to bake, preheat oven to 325° and line a 8×4 inch loaf pan with parchment.
  3. Add beaten eggs to fruit and mix thoroughly.
  4. Add flour and incorporate completely.
  5. Stir in dark chocolate.
  6. Pour into loaf pan and smooth out the top.
  7. Bake for 80-90 minutes, cool for 30 minutes before carefully removing from pan.

[adapted from thedustybaker.com]

Spice up your culinary experience. Spice up your life!

xo, S