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Sniffle Soup

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This post has been made possible by Natures Fare Market

Today we officially let go of summer and welcomed the cool breeze and fresh, crisp mornings of fall.  Although I love the heat of the summer and practically live in a bathing suit and cut-offs, I can’t help but get excited to throw on warm knits while taking in the smell of our crock pot cooking our favourite fall comfort food.  As we transition our little family to a plant based diet, soup has become a staple for quick, last minute (throw everything in a pot) meals.  Once a week we take every vegetable that is one step away from retiring and cook up the most delicious soups. I recently created my own spin off of Dreena BurtonsSniffle Soup” and the family loved it! This soup is delicious, simple to make and perfect for the upcoming cool fall days, or when pre-school germs take over your home!


Photography By: Abbie Rose

Sniffle Soup



1–1½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾–1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4–4½ cups water
2½–3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar

Side Note

The above recipe is Dreena’s original recipe. I decided when making my own to add 2 red peppers, 1 diced large yam and I substituted olive oil for coconut oil. I also cooked this in a slow cooker for 4 hours instead of stove top.

Either way this recipe is delicious! Try both options and tell me your thoughts!


In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine. Cover and cook for 7–8 minutes, stirring occasionally. Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes. Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened. Stir in vinegar, season to taste with additional salt and black pepper if desired.



Warning Signs


Today’s post has taken me a while to write because it is very personal and concerns a journey I am on. My hope is that my sharing moments of vulnerability like this will encourage someone who comes across my story, let her know that she’s not alone, and give her the courage to try something new. I will be sharing as much as possible throughout every stage of this journey.

Please note that I am under the care of a food specialist, naturopath, and doctor as I walk this journey through.

When I look back over this past year, I remember so many moments when I knew there was something off with my body, but I couldn’t put my finger on it actually was. I battled many different symptoms, but life and hormones can be confusing after having a baby, so it was difficult for doctors or naturopaths to really nail down what was going on with my body. “Ride it out” was a common thread in the advice I received.


Five months ago, I was tested for ovarian cancer due to hot flashes, weight loss, increased heart rate, and stomach pain. Everything came back clear, and the doctors said the problem was probably my thyroid.

I tried a plant-based regimen to help with the stomach problems, and it did work! But I didn’t know how to make it work for my body with the physical demand of training, so I ended up going back to eating small amounts of meat and trying to incorporate more juice and vegetables into our life. And the stomach pain came back.

Seven weeks ago, I randomly passed a large amount of blood through my rectum after using the washroom. I was emotional after seeing the amount and immediately called Troy and work to say I needed to go to the doctor. My doctor was out of the office that day, but the wonderful nurses could sense the emotion in my voice and squeezed me in that day with another that doctor, who happened to be one of the moms from my oldest son’s school. After an examination, she said it was probably nothing but would send me in for a scope just to make sure.

The prep for the scope was not something I ever wanted to go through again, so I was praying that everything would come back all clear! I feel so blessed to have been seen by some of the nicest doctors, who were kind and patient when I felt so emotional. The doctor who did my scope, who was so amazing on every level, ended my appointment by being very honest and letting me know that they had found a larger-sized polyp that she was concerned about. She said that in her experience a polyp of this size indicated cancer and that she was rushing the results so they could take action quickly. She also told me to go back and thank the doctor who had taken more precautions and sent me in for this test. “We rarely see woman your age or in your physical category,” she told me, “because people dismiss the symptoms.” I’m young, I’m a fitness instructor, and I eat very well. Why would anyone worry about my health?! Including me.

The test was done on Tuesday, and by Friday we had results saying there were no signs of cancer but that I needed to go in for a colonoscopy to really check things out. Well, we cried, celebrated, and thanked Jesus for the most amazing results! I don’t ever want to forget the relief I experienced that day, not only because it had felt like we were walking through a bad dream as we’d waited and walked through the previous two weeks, but because I had seen Jesus show up in so many ways as we’d waited, prayed for peace, wisdom and the joy to get through each day, and spent that time with three demanding children who know when Mommy is off.

After the celebrations, we prepared our hearts and my body for a colonoscopy. I will not lie: this was also among most non-fun things I have ever done. I don’t enjoy any type of cleansing, so having my body totally stripped of everything for weeks as they did these tests started to wear on me. But we got through it.

They removed the larger polyp, which ended up having been two that had grown together, and now we would have to wait for the results. I felt like we were in the clear, given that previous report had indicated no signs of cancer, but I decided to start doing my own research on why the body was growing polyps.


This past year, I had taken a course with Dana Skoglund called Align and Thrive because I knew there was something going on with my body. I felt like this was the perfect way to dig into some of my symptoms and figure out what I could do on a daily basis to change my habits and lifestyle in an achievable and maintainable way. Doing things like tongue scraping, dry brushing, warm oil massages, and eating foods that really fueled and supported proper gut function became daily activities for me. I’ll be discussing each one of these habits into detail throughout this process, but one of the major takeaways for me was learning to really listen to my body—to not sweep things under the rug and to pay attention to things as little as tongue scraping, which can tell you about where your body is at. I ended that course right before this journey began, and I’m so thankful I took it because I finished it feeling that I was ready to really dig in and get serious about supporting my body and not just putting Band-aids on things.

I contacted Jacqui Perry from FoodWorks and immediately started my journey on heeling my gut and changing my life before I even know what the results were from my colonoscopy. We had known for a long time that there was a problem with my gut due to my hypothyroid condition, which was diagnosed nine years ago. If you know anything about the health of the thyroid, then you also know that it is directly connected to the gut. But the information surrounding healing the gut can be controversial and confusing. Jacqui had been recommended to me many times over the years by naturopaths, people in the health field, and friends who had taken her courses. She is pretty much the master of fermented foods and plant-based diets, and she really digs into every avenue of why your body is struggling to work at its fullest potential. During the two weeks of waiting for my results, I began a journey of going totally plant-based, incorporating lots of fermented foods and anti-inflammatory drinks into my diet to help my body heal. Regardless of the test results, I was going to change my life and dive into fully healing my body.

One week ago, we received the test results and learned that my polyp was precancerous. I will have to go through routine colonoscopies every couple of years to make sure that I don’t end up with full-blown colon cancer. My doctor was very serious and was not really interested in the lifestyle changes I was choosing to make. I’m not mentioning this to make her sound like a bad doctor—I do actually love my doctor! But she really felt that my personal work would not do much for my body in this situation and that I would end up having cancer if I ignored her advice.

Although I respect my doctor, I do disagree. Study after study, not just in “natural medicine” but also in cutting-edge cancer clinics, prove that food plays a major part in our healing process. Why would we wait to take action, not change our habits, and hope for the best? Our bodies were created to heal, but how can a body heal without the fuel and support to do so? Do I believe in miracles? Yes, but I also believe in wisdom and making smart decisions when you’re given warning signs. This is my warning sign—and to be honest there were tons, also, before those results came in!

So as I begin this journey, I invite you to walk with me. I know some of my readers may chose the unfollow button based on my decision to go plant-based, choose alternative medicine, or believe in a God who I know is walking this journey with me through the good and the bad days. And I want you to know that is okay. We are not meant to be a part of everyone’s journey or see things the way others see them.

If you do chose to follow along, know that I will be as honest and personal as I feel comfortable doing. This is all new for me, so I will make mistakes. I’m sure I will accidently eat something I shouldn’t, and I’m okay with that. It’s part of the journey, and that’s just what it is—a “journey.” It won’ t be perfect today or tomorrow, but I’m eager and willing to learn along the way.


This has honestly been one of the craziest and scariest things I have ever gone through. I have three beautiful children, and even the thought of not seeing them grow into the amazing humans they will be is enough to take a mother’s breath away. I’m their protector, cheerleader, and the one who holds them when they are hurting. We cannot do life apart! I’m so thankful for an amazing husband who has walked these days out with me and allowed me to feel scared, cry, and be vulnerable in every way. I would love to tell you I have gone through every part of this journey so far with faith that everything will be okay, but the reality is that I’m human and I’m also a mother is fiercely loves her tribe. If that is not motivation enough to change your habits, I don’t know what is!

I’m also beyond thankful for the friends and family who have walked out these days of uncertainty with us. You are loved beyond words, and you can’t place a price on friendships like yours. We will forever hold you close.

I saw this quote recently and felt it was perfect for this post.

 “Sometimes what appears like an obstacle in your path is really a gift meant to move you in a better direction.”

Author unknown

Thank you for your support~~*




Photography By: Abbie Roseedit-0116


Stuffed Avocados


As we say goodbye to Kelowna and prepare for new adventures in the Vancouver area, our nights have been filled with catching up with friends over dinner and night boat rides. With so many evenings of entertaining over the last month, meal planning and fitness goals could have quite easily got off track. So as we headed into these last crazy busy weeks, I made it a priority to plan out our meals. I recently gave up all animal products so I have been getting adventurous in the kitchen and trying new dishes out on my daring and loving guests. These delicious stuffed avocados are one of my new favourites. On this particular night I served them in the avocado skin with a garlic/balsamic dressing drizzled over them.  The following evening, we made a huge salad with them paired with  a ranch dressing to offset the smokey taste of the paprika chic peas.



Stuffed Avocados:

  • 1 can BPA free chickpeas drained and rinsed (I used a large can so I had left overs)
  • 1 tbsp melted coconut oil
  • 1 tbsp smoked paprika
  • salt & pepper
  • 4 large avocados with
  • 1 cucumber
  • cherry tomatoes
  • 1 lemon


Once your chickpeas are rinsed and drained, place them in a medium size bowl with paprika, coconut oil, salt and pepper. Mix until chickpeas are covered in mixture and bake at 350 degrees for 10 minutes or until slightly browned. Scoop out the inside of your avocados, chop remaining ingredients and mix all together to fill your avocado skins. Top with a dressing of your choice.




Twix Bars


I would love to be the mom that has children who play calmly while I bake, cook and clean. My reality lately, though, is I come out of these simple tasks with crazy eyes and amazingly sweaty, all while wondering how things got so crazy?! Raising three children is no joke and it is not for the faint of heart. Dear Martha Stewart Mom, I tip my hat to you and envy you for the lack of sweat you have smelling up your body right now.

Okay, so now that we got that out of the way, lets talk about how to survive your health journey without losing your mind.

Here are my tips:

  • Put 3 hours per week aside to successfully prep healthy foods for the week.
    • They may fight you on this at first, but when the kids are actually enjoying the food they are eating and aren’t starving by Tuesday, they will love you and help to protect those hours.
  • Triple your recipes. 
    • No matter what it is, make 3 of them and freeze them!
  • Get the kids involved.
    • I want the kids to feel like their opinions matter on what we do or do not eat. They get to pick out snacks they make themselves now or recipes they want to try. This helps with distractions while I get prepping done, helps eliminate stress, and I get to remind them it was their choice when they don’t want to eat it.

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These Twix bars are currently stocked in our freezer for dessert nights, treats for the kids, and are a perfect pairing for nap time coffee.


I found this amazing recipe on Bakerita and had to remake it. It did not disappoint! FullSizeRender (3)


I purchased all my ingredient for this recipe at my local Natures Fare Market.
For the shortbread crust:
For the caramel filling:
  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping:




  1. Preheat oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator

Boombaloo Summer Is Here!


I recently spent the day with BC Tree Fruits picking cherries, taking pictures and learning about the amazing fruit that’s available in the Okanagan Valley. Today, Boombaloo Okanagan launched their summer issue, and once again I’m blown away by the amazing work and dedication all the contributors put into each article!

Congratulations on another amazing job Boombaloo.  You can prevue your summer issue here!

Photography By: Abbie Rose

Blue Jumpsuit: Blonde 

Coconut Milk Coffee Ice Cream Bars



I recently stumbles upon the Foodie Teen and totally fell in love with this girls blog. I decided to take one of her popsicle recipes and re-work it with a little java love.

Photography By: Abbie Rose


Coconut Milk Coffee Ice Cream Bars:

All these delicious ingredients can be purchased at Natures Fare Market.

  • 2 cups full fat coconut mil
  • 2 tablespoons arrowroot powder
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 cup black coffee chilled (Optional)


For the Salted Caramel:

  • 1/4 cup water
  • 1/2 cup coconut sugar
  • 1 cup full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Dark Chocolate Coating:

  • 2/3 cup dark chocolate
  • 1/3 cup coconut oil



For the Coconut Milk Popsicles:

  • 1. In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder.
  • 2. In a small saucepan over medium heat, combine all remaining ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. You’ll feel it in your arms, but you should also be able to see the whisk leaving a trail in the mixture!
  • 3. Remove from the heat and let the mixture cool. Whisk again vigorously (the mixture may have gotten a little thick, so whisk very well!) then fill your popsicle moulds and freeze until solid, at least 3 hours.

For the Salted Caramel:

  • 1. In a small bowl, combine the coconut milk, vanilla extract, and salt.
  • 2. Place the coconut sugar and water in a small saucepan over low heat, and, stirring constantly, heat until it starts to bubble a little around the edges.
  • 3. Quickly add the coconut milk mixture in one go, turn up the heat to medium, then simmer for about 10 minutes, whisking every minute or two, until the mixture has thickened slightly. It may splatter a little!
  • 4. Remove from heat and let cool completely, whisking every so often as it cools to prevent lumps.


For the Dark Chocolate Coating

  • 1. Combine dark chocolate and coconut oil in a small saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.

To Assemble

  • 1. Remove the frozen popsicles from their molds.
  • 2. Place the salted caramel into one bowl, the chocolate coating into another bowl, and have your chopped toasted almonds nearby. Prepare a sheet pan lined with parchment paper at the end of your ‘assembly line’!
  • 3. Dip a popsicle into the salted caramel, flipping the popsicle to make sure everything is coated. Wait about a minute whilst turning the popsicle constantly until the caramel sauce has hardened, then quickly dip it into the chocolate coating. Again, make sure the whole popsicle is coated in chocolate! Quickly sprinkle both sides with chopped toasted almonds, then wait about 30 seconds for the chocolate to set and place the popsicle onto the prepared sheet pan.
  • 4. Repeat with the remaining popsicles. Store any leftover caramel sauce in an airtight container in the fridge for up to 5 days. Any leftover chocolate coating can be poured into ice cube trays, frozen, and re-melted at a later date for an instant chocolate sauce.
  • 5. When you’re done coating all the popsicles, eat immediately or place into an airtight container in the freezer for up to 6 weeks.
  • 6. Enjoy!



Zesty Strawberry Watermelon Smoothie


It’s officially strawberry season here in B.C and my little family is loving it! We have been blending, baking and enjoying our body weight in strawberries these days.  Adelaide is especially fond of these beautiful red treats and the delicious snacks that have been filling her day. As the days get warmer, we tend to eat lighter, fresher and more local based meals. It has been our goal over this last year to really enjoy the foods that are in season and can be accessed easily. So as the berry bushes start filling up, we are not only using these items daily, we also are filling our freezer and getting ready to prepare for the colder, dryer months.


This Zesty Strawberry Watermelon Smoothie is a delicious start to any morning. I came up with this smoothie after my friend ” Justine  ” sent me a little gift of essential oils. For awhile now I’ve been starting my morning off with a warm cup of water and lemon essential oils to give my gut the proper jump start it needs for the day. I recently started experimenting with adding these delicious and healthy oils to my recipes and I’m loving it! Just 1 drop of lemon adds the perfect amount of zest to this traditional fruit smoothie. If you’re interested in more information on essential oils, check out  Alowellness.com  




Photography By: Abbie Rose

All of my ingredients have been purchased at our local farmers market and Natures Fare Kelowna.

  • 1 drop of doterra lemon essential oils
  • 2 cups watermelon chunks
  • 1 cup fresh strawberries
  • 4 tsp chia seeds
  • fresh ground ginger to taste
  • organic maple syrup or raw honey to taste

Directions: Place all ingredients in blender and mix till smooth. Serve chilled with a fun straw~~*






Strawberry Watermelon Summer Salad

Lighter, earlier and seasonal. This is our current goal. I recently started taking a course called “Align and Thrive,” which my good friend Dana leads.  The goal with this course is to gently re-train your body to break old habits and re-create healthier ones that actually stick! Dana has a much lovelier way of describing the course..Sorry Dana!  I’m currently in week #5 and it’s working. Once again, I was trying to think of a much cooler way of telling you it’s working, but it’s just as simple as that..It’s working! Every week we are given something simple and attainable to work on, that in turn helps us start to realize what things we may be practicing or holding unto in our life that really aren’t the best for our health.  If you want to sleep, eat, and feel better this is most definitely the course for you. One of the first habits we worked on was eating a lighter dinner. The science behind a lighter dinner is that it gives our digestive system a chance to take a break and we sleep better because our bodies are not working as hard during the night to process those big dinners.  When I heard this habit come up in the first session, I immediately went into all the excuses why it wasn’t the habit for me. I’m breastfeeding. I train late. I believe snacking is good..blah,blah,blah you get the point. But I had decided before I signed up for the course that I would stay committed for the 9 weeks. I would follow the habits even for just 1 day and see if I saw a difference . I instantly saw a difference with my sleep! Previously, I was having restless sleeps and waking up feeling over tired, foggy and pretty overwhelmed. Within the first couple days of switching my dinner to a 6:30p.m finish and not eating until breakfast, I saw a huge change in my sleep. My sleeps were deep, restful and I woke up feeling positive about the day I was about to take on. I was hooked. Troy saw such a huge change in my energy that he actually got right on board and has been following this habit with me for 4 weeks now. We do break it here and there based on situations that come up in life, but I can honestly tell you that it has been such a huge shift for both of our bodies that we actually try to avoid it as much as possible.  Our lunches are the heavier meal of the day and we have switched our dinner to light and fresh.  Things like delicious salads, soups and small amounts of protein are now what you will see on our dinner table.

Photography By : Abbie Rose

edit-0088This delicious salad is a recent creation that we are just loving! It’s fresh and the perfect blending of flavours.

Strawberry Watermelon Salad

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  • 1 cups watermelon
  • 2 cups strawberries
  • 6 basil leaves, chopped
  • 1/2 cup Jersey land raw feta cheese
  • Fresh black pepper to taste
  • edit-0081Dressing:
  • 1/4 cup olive oil
  • 1/4 cup balsamic
  • 1 tbsp coconut sugar
  • Directions:

Combine your cubed watermelon and strawberries in a medium size bowl. Add your chopped basil leaves and raw feta. Grind fresh black pepper to taste and serve cold.




Breastfeeding And Doing You


two days this little lady of mine turns eleven months! Together, we have battled workouts, sleepless nights, and teething difficulties, and we are still breastfeeding buddies! I never thought I would be able to say I breastfed for this long, but here we are celebrating eleven months of solely breastfeeding, and it doesn’t seem like Adelaide will be wanting to stop any time soon.

I previously wrote a little blog post regarding my journey with breastfeeding, so I’m not going to cover that tonight. If you are interested in my rollercoaster experience, you can read my blog post here. The journey with Adelaide was full of ups and downs for months. The milk would come; the milk would go. Adelaide would be satisfied some days, and other nights she’d be crying because I didn’t have enough that day. As I felt my milk supply start to decline, the memories of my previous experiences with McCarthy and Bennett kept creeping into my mind. Maybe I’m not made for this; maybe my body doesn’t know what it’s doing. This is too stressful. I want to give up! I could give you a hundred reasons for why I wanted to give up! But I would also be able to give you the same number of reasons for why I wanted to keep going.

If you are reading this article and you have chosen not to breastfeed, know there is no judgment coming from this mom. This is my story, my experience, and the choices I made were right for me. I know the battles we face as moms daily! We need to support one another, rally around each other’s situations, and celebrate when someone else makes a breakthrough.


So Adelaide and I pressed on, and I was determined to try everything I could to keep the milk flowing. I love reading blog posts that are short and to the point that give me the information I need without a lot of words. So that is exactly what I’m going to do! Rather than drag you through the emotional mess of my stressed-out-breastfeeding-mom experience…I’m going to fast forward and tell you what did work for me!


Eat your fat:

Fat is amazing because it makes us feel positive, packs nutrition into our bodies, and tastes delicious! When breastfeeding, our babies are feeding off our fat stores and depleting us every day if we are not refueling properly. When people hear “fat,” they often think that eating it will slow down our baby weight loss or make us fatter. This actually couldn’t be more wrong. When we eat healthy fats, our bodies function better. Our bodies know how to burn healthy fats, and our cravings for negative food choices actually are depleted when we eat healthy fats. Drinking coconut milk, for instance, made a huge difference in my milk supply. Coconut milk is packed with delicious fats, and my body was craving more sustenance. I started making protein shakes every day to help my body get more liquid as well as the fat it was craving.


Work out less:

If you would have told me this with babies #1 and #2, I would have told you where to put your opinions. But we live and learn, right? With Adelaide, I definitely noticed a change in my milk supply when I did any workouts over 40 minutes. I started realizing that my body just couldn’t balance breastfeeding and these extended workouts, so I ditched them. I shortened everything to 20-30 minutes a day—quick and powerful—and I saw results. The baby weight kept coming off, and my milk supply increased! Though I believe working out is one of the best things you can do for your mind and body post-baby, there are times when you can overdo it. So set your clock, ladies, for 20 minutes and go! This is the type of workout that will leave you gasping for air and sweating your ____ off. Don’t take it easy on yourself because you’re a mom and you’ve worked hard enough already today! Yep, you heard me! Move your butt and remind yourself who are and why you will not take the easy road.


Let your friends feed your kids:

Okay, this may seem weird to some of you, and that’s okay! When I was in the depths of breastfeeding struggles, I enlisted the help of my sister-in law and my friend Rebecca, who are milk machines, to help me feed Addie while my supply increased. You will never know how thankful I was for those bags of milk and the amount of stress it took off this mom. Struggle is a real thing, ladies. It happens to all of us at some time or another in our lives, so to pretend we have it all together is just way too stressful. Be open, be honest, and trust the people you know have your back with your story…and maybe even let them feed your babies. J


Do what brings you life:

Dear Mom,

I know in this craziness of having a baby and not being to think straight, the only thing you want to do is sleep. So do that! But then I want you to write down one thing that brings you life and go do it! If your partner is not available, enlist a friend to hold your baby or babies. When we relax our minds and feed our souls, the body responds in positive ways. If we are always running on fumes, our bodies will know it, and so will your baby. Stress does kill your milk supply, and it also can make the flavor of your milk change, causing your baby to be a poor eater. Whether it’s taking 10 minutes in the morning to throw some music on and clear your head or getting your nails done once a week, you do you! This is so important because you’re Mom, and the joy you carry with you is so important to the ones around you.


Do what works for you:

This is my last one, and for me it was the most important. I believe in sleep training and 100% support it, but it wasn’t the best thing for Adelaide early on. My milk dipped, and I panicked. I knew from previous experience that it might not go back up, so I made the choice to wake up in the middle of the night (sometimes many times) and nurse her to keep my body producing. This worked for me! I did wean her off of this at 10 months because I felt like I was solid at that point. Adelaide loves nursing (which was not the case in the beginning), and I feel like we are just the most special team together. Sometimes people’s advice is amazing, and other times you need to shelf it. This is your baby and your body, and you need to do what works for you.


I hope this helps encourage you in your journey. Feel free to leave questions or comments.

BOOMBALOO/Spring 2016


BOOMBALOO magazine officially launched their spring issues today and surprised us with with the cover shot! Thank you Natalie, for support, encouragement and flexibility;) I love being a part of this talented and inspirational group of writers.

A special thanks to Abbie Rose, for delivering these beautiful photos! I can’t wait to work on another project with you.



Here is  little sneak peak at my article. Please feel free to leave comments, questions or feedback.


What do we do when we are running out of air? We panic! We thrash, grab onto anything nearby for support, scream, look crazy, and gasp with exhausted relief once oxygen breaks through.

 This is what motherhood can feel like for me. I decided to write this article very honestly because I know I’m not alone. I also know there are millions of moms out there who love their babies with every ounce of their being and feel guilty for looking crazy and being crazy while we love them. My crazy is an overwhelming feeling that I must escape but I can’t leave or let myself leave. My panic is feeling I’m failing at it all and worrying that I might run out of air while I try to perfect this thing called motherhood. My exhaustion comes from comparing myself to everyone else and believing the lie that I’m in this alone. Today, as you read this article, I want to offer you a shoulder you can cry on, the motivation to continue running, and the inspiration to dig deep and remind yourself of the amazing strength you have been created with…Read more here