We are coming up on exactly 10 weeks until wedding day which brings up a ton of feelings. It is sometimes hard to believe that I am 29 years old, own a house, and am getting married. Frankly, it just seems impossibly true. I am so full of gratitude for all of the great things going on with my life, and I am trying to focus on all of those wonderful things as the inevitable wedding stressors arise. When I was younger, the idea of being a bride and the center of attention in front of 150 people was nothing but a dream. My days as Miss Pre-Teen Connecticut served as practice, and I couldn't imagine anything better. Now that I'm an adult who has gone through a roller coaster of self-love, health challenges, and a life of judgement that naturally occurs in the world around me, my perspective has changed a bit. There is nothing more exciting than the opportunity to marry the love of my life in front of all of our friends and family, but I can't help the self-imposed pressure to make it "perfect" which includes my physical self.

I am working with a few health coaching clients on this exact topic as they are prepping for a big life event where they want to look and feel their best both for themselves and the people around them. I have been spending a significant amount of time reflecting on this and making sure I take my own advice. We can only put so much focus and pressure on one event, one day, one moment in time. The single most important thing is finding the love (for yourself and for/from others) that is long-lasting well beyond that one special moment. The big events and days in our lives will flash by in the blink of an eye, but a holistically healthy lifestyle will support us for an entire lifetime. This means giving yourself a bit of a break, focusing on all of the positive, and keeping things in perspective.

With that in mind, today's recipe is the simplest quiche you'll ever make - the quick prep allowed me to focus on the beauty of the dish I baked it in. It was a wedding gift from my new cousin and Aunt (adopted from Ryan's family), and every time I look at it, it reminds me of the wonderful love-filled family I am marrying into. Try out the recipe and remember to celebrate the things that matter! 




  • 1 Tbsp. olive oil or other cooking fat
  • 1 - 1.5 cups leftover roasted veggies (I bell peppers and rainbow carrots)
  • 6 eggs


  1. Preheat oven to 375 degrees
  2. Brush the bottom of your pie dish with the cooking oil
  3. Place the veggies in the dish
  4. Beat the eggs until well combined, and then pour them on top of the veggies
  5. Bake for 30 minutes
  6. Let rest for 3-5 minutes, and then slice and enjoy!

NOTE: The veggies were previously roasted at 400 degrees for about 45 minutes with oil, salt, pepper, and garlic powder. If you don't have roasted veggies, you can simply saute your veggies of choice and then use them in this recipe.

Perfect Paleo Le Creuset Quiche

Last year at work I had a financial services client who was starting up an avocado ranch business, and he was nice enough to send me a box of a dozen beautiful avocados from his backyard in sunny California. It was a pretty exciting day at the office when the box arrived. It's worth mentioning that the client never told me that he sent them, so needless to say, my coworkers and I were quite confused. It turns out that anytime a client sends a box of avocados, it is a good day. My client Tim has fully launched his company and website Red Hawk Ranch and ships freshly picked California avocados across the U.S. for incredibly reasonable prices. I highly recommend ordering a box next time you are in the mood for a guacamole party!

Today's recipe uses my absolute favorite kitchen tool - my teal le creuset pot. Ryan gave this to me for Chrismannukah last year (thank you!!), and it is so beautiful that I actually keep it out our stove at all times. I am not sure if it is a coincidence or not, but every single thing I have ever made in this pot comes out perfectly. I have created quite a few crustless quiches in this pot, and I encourage you to get one and try them out! The recipe below combines some great green veggies, but you can also add some sauteed chorizo, bacon, or any other meat if your breakfast eaters are looking for some extra protein and texture. 

The le creuset pot is also incredible for soups and stews. Friday's creation for my cookbook was a sweet potato and chicken curry stew. I have my third photo shoot on Monday and then will be over halfway through the photographs for the book! You can check out some of the pictures, a video of me, and all of the info on my kickstarter campaign. Don't forget to pre-order your copy! The campaign ends on May 28th, so there are less than two weeks left!

Perfect Paleo Le Creuset Quiche:

 Serves 3-4, Prep time: 10 min, Cook time: 1 hour


  • 1/2 Tbsp. olive oil or coconut oil
  • 1 large sweet onion, chopped
  • 2 cups broccoli, chopped
  • 6 oz. spinach
  • 6 organic, cage-free eggs
  • Salt, pepper, and garlic powder


  1. Heat olive oil over medium-low heat in your favorite Le Creuset dish
  2. Add onion, and cook until soft (about 10 minutes)
  3. Add broccoli and cook another 5-10 minutes
  4. Add spinach and cover for 2-3 minutes until wilted
  5. Whisk eggs in a bowl with a dash of salt, pepper, and garlic powder
  6. Pour eggs over the veggies, and cook for about 40 minutes until set

Vermont Balsamic Maple Turkey Meatloaf

Well hello there. Today was a big day with my blog hitting over 100,000 hits and my health coaching certificate and card coming in the mail. I am now officially a board certified health coach, and I am thrilled! It has been an interesting journey of self-reflection throughout my studies, and my life is completely different (in so many wonderful ways) than when I started. 

I have been a bit MIA from blogging over the past few weeks with some major things going on. Luckily in the midst of the craziness Ry came home from Dubai and we had an amazing getaway in Vermont. We celebrated Heather and Kenny's wedding and had tons of adventures along the way. I wanted a souvenir from the trip, and I ended up with some special Vermont-made food products to experiment with. One of the treasures was maple flakes which basically looks like brown rice krispies. The only ingredient is dried maple syrup, and they are crispy and sweet. I figured I could sprinkle a few of them on tonight's recipe instead of covering my meatloaf with the more traditional sugary ketchup concoction. It was just a hint of sweet mixed with the tangy balsamic, and it came out great. Enjoy!

Vermont Balsamic Maple Turkey Meatloaf:

 Serves 4-5, Prep time: 20 min, Cook time: 40 min


  • 1.25lbs ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1 Tbsp. olive oil
  • 1/2 sweet onion, chopped
  • 3 medium carrots, peeled & chopped
  • 3 stalks celery, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1+ tsp. garlic powder
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. Vermont maple flakes


  1. Preheat oven to 375 degrees
  2. Heat olive oil over medium heat
  3. Add onions and cook for 5 minutes until soft
  4. Add carrots, celery, salt, pepper, garlic powder (more is better!), basil, and thyme and cook for another 10-15 minutes until soft
  5. Mix turkey, egg, almond flour, and veggie mixture in a bowl
  6. Form into a loaf on a foil-lined pan
  7. Brush with balsamic vinegar
  8. Sprinkle meatloaf with Vermont maple flakes (if you don't have these you can use a mixture of balsamic and maple syrup for the topping)
  9. Bake for 20 minutes
  10. Brush the meatloaf with the leftover balsamic
  11. Bake another 15 until cooked through (no pink in the turkey)
  12. Cover the meatloaf and let sit for 5-10 minutes before serving