The amazing people of CF NYC teamed up to tell the story of my accident and how Crossfit has made a major impact on my recovery. The very talented Mead Jackson (check her photography/videography out and then follow her on Instagram) and Steve Gardner (he is found here, and on insta too!) told my story in such a meaningful way that it brought me (and my mum) to tears. I couldn’t be happier with the outcome. This is a story I keep very close to my heart, and the talented creatives who filmed this video made me feel so comfortable bravely sharing my experience with the world. You can watch the video on the CF NYC website. I hope you love it as much as I do.
Now many of you know that food and cooking has been as pivotal in my recovery as physical fitness has been. To highlight this other important aspect of recovery and wellness, Mead came over to get some footage of me cooking. I made up the recipe on the spot during the filming with what I could get my hands on at the Fort Greene Farmers Market that very morning. It may have been a hodgepodge, super quick lunch but it did not disappoint! So without further ado I give you not only the awesome video, but this really awesome, really simple vegan soup recipe! Enjoy 🙂
My mom came to visit in December toting a hometown favourite, granola from Pure Vanilla Bakery & Cafe. I have ample warm, fuzzy, soul-filling memories in their cafe; from coffee dates with my mom to sitting on their patio with three of my nearest, dearest education friends, dreaming about our futures. So their granola is a little taste of home every time. I decided to flex some creative muscles in how to make the most of my coveted granola; yogurt and granola just isn’t good enough. Instead I whipped some smoothie bowls, whcih were fast, simple and perfect. They’re also whole 30, paleo and vegan approved. Enjoy! Continue reading
Jameson just started a new job with Johnson and Johnson (yay! go Jay!) and is back in full swing of constant travel. On the nights he is out of town I take the opportunity to experiment with new vegan recipes. Over the passing months I had been seeing a plethora of instagram posts of “Zoats” pop up in my feed and got curious. Now I must confess I don’t actually like oatmeal. What I do know it is an excellent source of fiber and trace minerals that aren’t commonly found in most foods but the struggle is real for me to eat it in any form but cookie form. So I figured I should step out of my comfort zone to try out Zoats (Zucchini+oatmeal) and see if I could wrap my palate around porridge. Turns out it isn’t terrible, was really quick to whip up, and kept me full. Best of all this vegan, gluten-free dish packs in a solid serving of veggies. Give it a whirl and see what you think! Continue reading
Black rice is the thing right now. Everyone seems to be talking about it in one form or another. Just check out this NPR article by biologist Jeremy Cherfas titled How ‘Forbidden’ Black Rice Flourished For Millennia. The anthocyanins or pigments that colors (and dyes your wooden spoons purple) black rice has been touted to have anti-inflammatory benefits, and be great for heart health. Black rice also contains amino acids like Tryptophan, the one that puts you into your Thanksgiving turkey coma. As well as vitamin B1, vitamin B2 and folic acid. But beyond its abundance of health merits it also tastes great. So enjoy that fast, flavorful, nutrient packed meal that is flexible enough for both vegans and carnivores. Continue reading
Autumn is all about apples. Whether it is apple picking, apple cider or apple pie I am a major fan. Don’t even get me started about the apple cider doughnuts from Bad Seed Cider co. each week at the Fort Green Green market. We have gone nearly every week for the doughnuts alone. We try to balance our indulgences by picking up some actual locally grown apples. But then cave and turn them into dessert. So I have gone and done my best to clean up the traditional apple crisp with this gluten-free, vegan and nearly paleo rendition. Happy fall everyone! Continue reading
Jameson hasn’t stopped talking about this dish. The recipe yielded us leftovers for day, and each afternoon I have recieved a text proclaiming its awesomeness beyond compare. It may be because lentils are a rad super food. They’re low in saturated fat, cholesterol and sodium. But high in protein (18 grams per cup of cooked lentil) and Iron. Lentils are also an excellent source of fiber, folate, phosphorus, copper and manganese. But all that nutritional goodness aside, this stew is bar none. It is warm, rich and hearty making it the perfect autumn meal on a cold blustery day. Enjoy! Continue reading
This is a fast, but flavorful Paleo meal for a busy work night. It takes some time to roast but requires very little hands on time. This dish is flexible and tastes great if you skip the chicken and go vegan. If you are adhering strictly to the traditional Whole 30 by steering clear of yams, you can forgo them and add some extra cauliflower. Continue reading