Making Love with Your Food



A chef is not a great chef because they trying to please a customer. A chef is great because they have an intimate relationship with food and know how to make others fall in love with it.

A chef does not bring the same perfected dish to every potluck.

The badge they earned yesterday is already gone.

A chef treats a potluck or family dinner like an open mic night, practicing new material.; A breeding ground for mishaps and mistakes.  The performance comes at their next dinner party.

Anyone who is great at anything has to have a playground, where they test, explore, and figure out what feels right for them. Tweak, chop, re-measure, burn, fry, create.

Chefs are visionaries, they have the taste and feel in their mind.

Their job is not to create food for you.

My tongue is not your tongue.

My heads aren’t thinking of what they would do if they were someone else. How could I make a soup that doesn’t taste good to me, but only tastes good for you? It’s impossible. Sometimes there are happy accidents where you make something that you hate, but fortunately someone else’s tastes align with it. A fortunate mistake, but not the finish line.

The chef knows what they are aiming for, and know when they miss it.

True genuine satisfaction for them comes when they pull it off. When they make the dream in their head become an experience that excites the senses.


Food that is sexy. Food should make you want to touch yourself.  After stirring for 5 minutes, and the chocolate sauce finally comes together without any small lumps or bumps, it is so smooth you could rub it all over your face without even thinking about why. That is what its all about.

As the flavors mix on your tongue, you should want to mmmm and ahhh, and moan with affection and desire for the beauty of the tastes that were created.

Think about how insanely impossible these flavor would have been to combine 200 years ago. We have the ability to play with food more than we ever have, I am certain, in all of human existence. It’s a miracle to our senses that this is abundantly available. We should honor the experience of food.

We should make food that lightens up our chakras and makes us feel electric. Don’t be afraid to make love with your food. To test and share flops in order to get to what moment of bliss.  Don’t be afraid to say, I didn’t nail it, but I’m excited to keep working at it.

It’s important!  Who would argue with wanting to bring pleasure to yourself and others around you. You are a magician. You are creating delight to share with the world. Just as a dancer or singer or any artist spends years working their way to a place where they are truly seen by the world.

Chefs have a relationship with food.  They nurture it, try better to understand it, notice a difference when they are impatient.

Whatever you create, find your playground, find your stage, and get to it.


Healthy Snacks


If you are trying to eat healthier, don’t underestimate the power of SNACKS.  Snacks are vital to my meal planning success story. Without planned snacks, it is way too easy to grab a brick of cheese, a bag of chips, stop at the gas station for some baked goods,etc.  Or just get so hungry b/c I had nothing to eat until I got home from work that I gorged on anything in site. There is a better way!

If you want to keep feeling energized and satisfied throughout the day, eat when you are hungry; don’t starve yourself. Just feed your body something it won’t regret. Plan out healthy snacks so you don’t even have to think twice.

My go-to snacks are dehydrated anything, oat balls, nuts and mandarins. I also love mini quiches, polenta pie, and homemade granola bars.  Leave us a comment with your favorites!

Here are a couple recipes to help you out.

Chocolate Peanut Butter Oat Bites

Yield: 30, 1″ balls

  • 1 cup (88 grams) rolled old-fashioned oats
  • 1 cup (75 grams) coconut flakes
  • 1/4 cup (28 grams) cocoa powder
  • 3/4 cup (192 grams) natural peanut butter
  • 1/4 cup (80 grams) local honey
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (43-85 grams) dark chocolate nibs
  • *optional additions: chia seeds, hemp seeds


Simply put all ingredients into a food processor. Blend until combined. Shape into balls. Store in refrigerator for up to 7 days.

Sweet Potato Chips

  • 2 small sweet potatoes
  • 2 TB melted coconut oil or olive oil
  • pinch of salt
  • pinch of cinnamon

Slice sweet potatoes as thin as possible with mandolin or slicer blades on food processor. Toss in bowl with coconut oil. Add just enough to coat all sides of potatoes. Sprinkle in cinnamon and a few pinches of salt. Toss to coat evenly.

Place in single layer in food dehyrator at 125°F for 12-20 hrs.


Savory Kale Chips

  • 2 bunches of kale
  • 2 -4 Tbsp olive oil
  • 1/2 tsp salt or sea salt
  • 1 tsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Wash and rinse kale. Pull leaves from stems and tear or chop to desired size. Toss in olive oil to coat, then toss in spices and mix in bowl until evenly coated.  Place in deydrator in single later at 125 degrees F for about 2½ hours.

Store in air tight container or plastic baggies. Very fragile, be careful when storing them to not crush.


You deserve to nourish yourself .

Raw Banana Cream Pies

I’m always on the search for delicious yet nutrient dense desserts that won’t fill me up with tons of sugar and leave me in a fit of self loathing. The answer: a raw frozen banana and cashew peanut butter cup. It is so satisfying and so good for you! Full of tons of protein, fiber and potassium. And easy enough for anyone who can run a blender.

Yield: 6 cups


6 dates

1/2 C peanut butter

1/4 C ground flaxseed

1 C oats

2 Tbs water

Pinch salt


2 ripe bananas

3/4 raw cashews

1/3 C coconut oil

1/4 C lemon juice

2 tsp vanilla extract

Pinch salt



Boil water, pour over dates, let soak for 15 min. Drain.

Do the same for cashews, let soak for 30 min, drain.

Place drained dates into blender or processor, add all crust ingredients until well combined.

Ball into 6 portions and put in plastic wrapped lined muffin tins. Shape into cups with hands, chill while you make filling.

Place all filing ingredients as long with drained cashews into blender, blend on high until very creamy and smooth.

Pour into cups and freeze for at least an hour before serving.

Garnish with cinnamon and berries if desired.