Buddha Bowls

So you've seen grain bowls, veggie bowls, rice bowls, and maybe even some Buddha Bowls. So, WTF, right? A Buddha Bowl is a mix of a bunch of different vegetables, nuts, seeds, proteins, greens, grains, etc. Essentially, whatever you're craving - add it on in.

I've been on a Buddha Bowl kick lately, as it's such a good way to get a large number of vegetables (win), allows for creativity in flavors (win), and provides bomb leftovers for the week (WIN). There is no right way to make one, so I've listed my favorite ingredients below:


  • Wheat Berries
  • Black/Forbidden/Brown Rice
  • Sautéed Greens


  • Sweet Potatoes
  • Winter Squash (butternut, delicata, acorn, etc.)
  • Mushrooms
  • Onions (pickled or caramelized are my go-to!)
  • Carrots
  • Cabbage
  • Turnips
  • Radishes
  • Honestly, anything you're craving! 


  • Pesto 
  • Garlic Cashew Sauce
  • Lemon Vinaigrette
  • Chimichurri
  • Balsamic Vinaigrette

Top with any seeds or nuts you have, and you're good to go! What are your fave flavor combos? 



Almond Flour Apple Muffins

Yesterday marked my unofficial first day of fall (October 1st), and I was able to celebrate by picking apples. 15 full gallons of apples. 

While most of those are headed to an experiment to make natural hard apple cider, I sacrificed  a couple to make some almond flour apple muffins - and they were worth it. 

These lovelies are gluten-free and refined-sugar free. 


  • 2 apples - shredded
  • 2 eggs
  • 1/4 c. ghee or coconut oil
  • 3 Tbsp. raw honey
  • 1 tsp. pure maple syrup
  • 1 Tbsp. vanilla
  • 1 1/2 c. almond flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. cinnamon

Preheat oven to 350F. 

Mix apples and eggs together. Melt oil then add vanilla and honey. Add honey/oil mixture to apples and mix. In a small bowl, mix dry ingredients until well combined. Add to apples and mix. 

Scoop into greased muffin tin and bake for 15-20 mins. 


Cucumber Cooler Cocktail

Coconut cucumber cooler Recipe (serves 2)

1 cucumber (sliced thinly)

1 lime (quartered)

2 cups coconut water

Handful of mint leaves

Club soda/sparkling water

Optional: 2 oz. vodka or gin



  • Add mint, lime, coconut water, vodka/gin (if using) to shaker and muddle.

  • Add cucumber slices to shaker and shake.

  • Pour mixture over glass filled with ice and top with sparkling water

  • Stir and enjoy

Pitta Season: Stay Balanced During The Summer

The weather is warming up, the sun shining down is a bit more potent than previous weeks, and you’re craving some time in the pool to cool off. Welcome to Pitta season, my friends.  

In Ayurveda, Pitta is the season of heat and is comprised of the elements fire + water (read: summer). It’s categorized as the time of intense heat, the bright sun, and long days.

Our reaction to the season depends on our personal dosha, and what season we identify with the most. Whether you are someone who is counting down the days to bask in the sun at the pool, or you would rather spend all of your free time indoors in the cool air-conditioning, there are a few things you do to thrive this summer. It’s the time of year to meditate, eat fresh watermelon, and drink cucumber coolers.

If you’re feeling overheated/overwhelmed, it’s important to find foods that are cooling and implement habits that are grounding to stay balanced. Here is my ‘go-to’ list of how to stay healthy during the PItta season.

Balancing Foods (eat more of these!) :

  • Coconut water
  • Cucumber
  • Mint
  • Berries
  • Lettuces
  • Fresh + Raw Foods
  • Salads



  • Caffeine
  • Spicy Food
  • Processed
  • Heavy + Greasy Foods


Balancing Pitta Habits:

  • Early workouts - rise with the sun during the summer months
  • Meditate
  • Abyhanga with coconut oil
  • Spend time in the shade outside
  • Swim in cool water
  • Rest in the afternoon when it’s especially hot

Berry Cobbler

Topping Ingredients

2 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1/3 c. melted butter/ghee/coconut oil

3 tbps. honey

1 tsp. cinnamon

splash of vanilla                  

Mix Ingredients

4 c. mixed berries

2 tsp. cinnamon

1 tsp. nutmeg

splash vanilla

3 TBSP melted butter/ghee/coconut oil

1/4 c. honey


1. Preheat oven to 350 degrees.

2. Mix dry ingredients for toppings then set aside. In a smaller bowl, mix the melted ghee/butter/coconut oil, honey, and vanilla. Add to the dry ingredients then mix until fully combined. Set aside.

3. In a separate bowl, toss all ingredients until berries are coated in the mixture.

4. Evenly distribute berries in an 8x8” pan. Roll or press out the crust to ½-¾” thick. Place over the berries and bake until crust is golden brown (20-25 minutes).