Three Arch Bay

The monument men saved art during the war, and I have a bit of my own history worth saving.

During my process of transcribing my children’s growth chart, that is penned in along the wood trim in their closet to a transportable board, I began to reflect on how stressful the last few months have been.

As weird as it feels to be living amongst boxes upon boxes and our comforting home now echoing, I also feel relief.

Some folks move suddenly and don’t go through as arduous pondering on their decision making. Having made this decision months ago, I’ve had lots of moments of anguish and feelings of doubt. Mainly, this was all due to the things and people I love so dearly that we are leaving behind.

I attribute this wait to strolling down the sandy beach with some of my best buds, with Three Arch Bay as a destination. The rock tunnel leads to scaling rocks to private pools, which then leads to a stretch of ocean you need to time correctly to get to the other side of more rocks you must scale, just to lead you to a rocky platform overlooking a 2 1/2-3 story high drop.

As you gather amongst your friends, some jump quickly and others linger either to enjoy the glorious view or because they’re afraid. The longer you hover there on that edge, glancing below, the harder it gets to make the leap. More doubt creeps into your mind.

But, if you don’t think too long, that jump into the frigid ocean below is rejuvenating and exciting. The brisk swim across the kelp filled lagoon to the shoreline, reminds you the trek was well worth it. This is especially true if this reminds you of how your marriage proposal happened.

The time has exceedingly sped up the last two weeks. That doubt that was stagnant is now obsolete and the anticipation of adventure far out ways the fear.

I know my love affair with California, is not busted. But, I look forward to entangling myself in the beauty of Washington and all it has to offer.

I believe this is a leap of faith; a jump worth the wait.


Tick Tock, Tick Tock, Strikes the Clock

Minutes turn to hours and hours turn to days.  The days are rapidly slipping by! Gone is our going away party, that seemed so far away.  The packing has begun.  We are cramming in as many things as possible before that last hour, because we want each moment to count.  As I pack, my daughter’s snuggle alongside one another on our bed. I’ve taken so many of photos of them in this same position, but this time marks a certain memory.  This will be one of the last times in our home with them being so little. I want to capture every moment of their innocence.  Tomorrow will be a new memory, and today’s will slowly slip away.  A picture is worth a thousand words!


Peanut Butter & Chocolate Expresso Zombie Bars

It’s all about cardio!  When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.


(yield: 6 bars)


1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)

6 tsp. filtered water

2 oz. dark chocolate chips, lightly ground

4 tsp. organic cane sugar

2 tsp. safflower oil

1 Tbsp. ground flax meal, heaping

1 pinch sea salt

1 tsp. vanilla powder

1 oz. gluten free oats

1 tsp. arrowroot powder

1 Tbsp. expresso beans, grind well

1 Tbsp. chia seeds, heaping

2 oz. dark chocolate chips


Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.

1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl.  In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips.  Combine wet to dry, and mix thoroughly.

2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle.  I like to use a bread loaf pan, if it’s available.

3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack.  While they are cooling, melt the 2 oz. of dark chocolate chips.  With a spatula, spread on top of cooled bar.  Allow this to cool for another 15, and then refrigerate until chocolate has hardened.  Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.




Mattress Masseuse

I say, turn off that television and spend your time more wisely developing deeper relationship with your loved ones.

I get relaxing. I get zoning out because you’ve had a long day. But what do you get from a television that gives back? It’s a distraction from what is really more important and it keeps you from goals and ambitions.

I would much rather wind down my day with Mattress Masseuse; the massage head rest for your bed. Make your time with your significant other more about each other and less about what’s happening on that box!

Mattress Masseuse; happy beginnings!


Ricotta & Lentil Phyllo Triangles

This was a total experiment gone right.  These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.


(yield: 1/2 cup)


4 oz. extra firm tofu.

1/2 Tbsp. yellow miso

1/2 Tbsp. tahini paste

1/2 tsp. umeboshi paste

1/8 cup nutritional yeast


1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.


(yield: 2 cups)


1 cup dried lentils

1 vegetable bouillon cube

2 cups water


1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water.  Boil for 5 minutes and them simmer until tender; about 25 minutes.


(yield: 12 triangles)


parchment paper

1 1/2 rolls of phyllo dough, room temp.

1/2 cup olive oil + 1/2 cup more for brushing on phyllo

1/4 of a white onion, diced

1 Tbsp. dried basil

2 cloves garlic, diced

2 Tbsp. crushed walnuts

1 Tbsp. sea salt


Preheat oven to 350 degrees.

1. Saute onion and garlic in 1 Tbsp of olive oil until tender.  Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes.  Add ricotta to this mix along with cooked lentils.

2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out.  I like to take the 1 roll and unroll it completely flat.  I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.

3.  Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.

4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.

* I mentioned that I served this with curried coconut sauce.  It also goes well with pesto.















Spinach & Strawberry Salad with Poppyseed Dressing


(yield: 4-6 servings)


1 Head of spinach, washed

1/2 red onion, sliced thinly

1 cup of organic strawberries, sliced

1/2 cup toasted walnuts

1 avocado sliced

1/2 cup of hearts of palm- OPTIONAL, sliced


(yield: 1 3/4 cup)


1/3 cup agave syrup

1/2 cup apple cider vinegar

1 tsp. sea salt

1 tsp. dijon mustard

1 tsp. grated red onion

1 cup safflower oil

1 Tbsp. poppy seeds


1. In a blender, combine all ingredients until throughly emulsified.

2. Mix together all Salad components into a bowl, and serve dressing alongside.  Salad that is dressed, does not save well. This salad will hold up a second day if the dressing is served on the side.