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Showing posts from June 1, 2017

What I’m Loving Lately 86

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Hi, friends! Happy FRIDAY! Holy cow, this week flew by, right? Gotta love holiday weekends! Since it’s Friday and all, it’s time for another edition of  What I’m Loving Lately . This week’s post was actually really easy to put together because I’m seriously loving what’s mentioned! I mean, hey, some weeks are better than others! Ha! Ok, here we go! Mind Pump: Raw Fitness Truth podcast – The ladies from Girls Gone WOD recently had the guys from Mind Pump on their podcast, and I immediately fell is love. They talk about all things fitness/health, and I love their straight-forward style. They also record multiples times per week, so they always have new content to listen to – and, of course, I’m totally binge-listening to past episodes! OK to Wake! Clock   – This clock is the BEST THING EVER!!   We recently transitioned Quinn to a toddler bed , which started out great, but then he was climbing into our bed at like 4:30 AM. After a few realllllly early mornings, we decided it was ti

Building a Better Burger with Chefs Gabi & Greg Denton

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Chefs Gabi Quiñónez Denton and Greg Denton at the James Beard Foundation’s Blended Burger Project kickoff event at the James Beard House   What’s the secret to building a better burger? If you ask the James Beard Foundation and Chefs Greg Denton and Gabi Quiñónez Denton, it’s using less meat. The Dentons — the husband and wife chef team behind Ox and Superbite in Portland, Oregon, and recent winners of the James Beard award for Best Chef Northwest — teamed with the JBF to kick off the 2017 Blended Burger Project. The eco-minded movement challenges chefs all over the country to blend finely chopped mushrooms into the meat in their burger mix to create a more nutritious and sustainable burger. Starting today through July 31st, chefs across the country will be serving up their own versions of a blended burger. ( Click here to find one near you: hundreds of chefs from 40-some states are participating — from old-school diners to fine-dining restaurants alike. Try as many as you can

Clean Eating Barbecued Carrots Recipe

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Life with Mini Chef is nothing but one adventure after another. Whatever he does, he does it with gusto! He’s an “all-or-nothing”, “give-it-110%” kinda kid. He puts his heart and soul into… Read more → from The Gracious Pantry http://ift.tt/2rYgoai

7 Alternative Therapies for Depression

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As I discussed last month, depression is the yin to anxiety’s yang. Between these two troublemakers, they’ve got dark clouds hanging over both the past and the future, making the present moment complicated at best (and for some people unbearable). Taken as a human composite, it’s an unfortunate trade-off for being cognitively complex. As individuals, however, we naturally just want a solution. The problem is, there’s just so many confounding factors surrounding depression that it’s hard to know where to start. Your mind is an infinitely complex latticework of moving parts; one which continues to baffle and divide the scientific community. How does a practitioner prescribe suitable treatments for a problem they don’t fully comprehend? And, yet, medical science often (and perhaps inevitably) works with incomplete information.  The result is a suite of antidepressant drugs that may be effective in treating certain aspects of depression in certain people, but which also present a suite

Ever After

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When we left off yesterday , we were all smiles! Thomas made all the dinner reservations for the weekend (something that I love that he loves to do!) so he had a special dinner at Kimball’s Kitchen planned. We got all dressed up and found a pretty dock across the way to take a few photos. I had just bought this little tripod and remote  on the recommendation of Thomas’ mom (not related to the engagement, but I’m so glad I got it beforehand!) and we were able to take some pretty pics. Reenactment, as you know, but still sweet! (My dress is an oldie from Mahi Gold and my shoes are new from Target!) The sky!! Blooper!! Our dinner at Kimball’s was awesome. Thomas had called ahead for champagne, which I thought was really sweet, but they forgot! Not a problem though, because the service was great and we started the night with two glasses on the house. For dinner, we had raw oysters (our favorite!). A watermelon and heirloom tomato salad (with goat cheese!). And for the