Category Archives: Recipes

Dairy Free Update!

Still doing this whole dairy free deal.  And I know I said I feel great in the last blog, and I do feel great.  But, I always feel pretty great.  My set point is happy.  I already eat fairly healthy, so this hasn’t been the huge change I was hoping for.  In fact, the past week I have felt more bloated.  I thought going dairy free was supposed to help that?

Needless to say, here’s what has been going on…


My afternoons have been this little frosty type creation.  Protein powder, almond milk and ice. Throw it in the nutribullet… Delish!  And I had to show off my French manicure.


This is the protein powder I finally found…and it is awesome!  It is dairy free, and the protein is beef peptides.  I promise it is good…and doesn’t have soy, or tons of sugar/carbs.


My breakfast looks a lot like this everyday…two eggs in ghee, and coffee with coconut creamer.


Shrimp was on sale at HT, so we wrapped it in bacon…one of my favorites!  (click here for recipe!)


Salmon with lemon and dill.  I usually make this yummy sauce with greek yogurt, but skipped it and it was still tasty.

I’m still undecided if I’ll stick with the dairy free another month…I miss cheese.  It would be different if I was seeing drastic changes, but I am not.  We shall see!

Have a great week! Check out my teaching schedule, with an update on my summer retreats.

Its March…and I am going Dairy Free!


I decided to give up dairy for a month.


I’ve had an inkling feeling that I should try to go dairy free for years, and then my energy worker confirmed it.  I read a bunch of articles and did some recipe searches.

Every dairy free guru pretty much guarantees these things will happen when you give up dairy:

  1. Your skin will clear up.
  2. You’ll strengthen your bones.
  3. Your allergies will improve.
  4. Your risk for diabetes lowers.
  5. You’ll be less bloated.
  6. Your digestion will improve.

I’m all for these, so lets just see how things roll this month.


I drink protein powder in my coffee every morning.  This (and cheese) is going to be the hardest part.  I bought these at Target, and I love the nutrition stats.  I had a hard time finding a “clean” dairy free option.  Most had tons of sugar, carbs, wheat, or soy.   This is the one that seemed to be the cleanest, which I love.  What I don’t love is that it tastes like peas.  Basically,  this morning I drank coffee with chocolate peas inside.   Let’s hope the vanilla is better.

Cheese.  I love cheese.  This part will be hard, but I am willing to do it and see how I feel.

I’ll keep ya’ll updated of what I am eating and how I am feeling!


Baked Italian Spaghetti Squash Boats

Last winter, I was really into making zucchini boats.  I made them with a Mexican flair, and Italian flair, and even stuffed them with pimento cheese.

This is the winter for spaghetti squash boats!  I can’t wait to play around with some new recipes.



  •  spaghetti squash
  • 1 pound ground chicken breast
  • can of marinara sauce
  • shredded mozzerella


Step One:  Bake squash.  I poke a few holes in mine and bake them whole for about an hour at 400 degrees.

Step Two:  Brown chicken breast, and add sauce.


Step Three:  Cut the squash in half, and start to “shred” it…but leave it in the boat!


Step Four:  Add the sauce to the boats, mixing it around so it gets into the bottom.  (go ahead and pour a glass of wine!)


Step Five:  Sprinkle cheese on top, and add a pinch of Italian seasoning on top.


Step Six:  Bake around 15 minutes, or until cheese is melted.   (I like my cheese really toasty, so I broiled mine for 5 minutes at the end.)


Step Seven:  Devour!


Have a great weekend!  I hope I see you in class this week yogis! xo

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