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Elote Street Corn Stuffed Poblano Peppers plated with refried beans and spanish rice

Elote stuffed Poblanos

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A Weekend in Nashville

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Intuitive Eating FAQ

Intuitive Eating FAQ

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Last week was the first week in the RV that things

Last week was the first week in the RV that things really didn’t go according to plan. We had to cancel part of our route, we got snowed out of all the hikes we had planned, one of our campsites got double booked so we didn’t have a place to sleep, we kinda just got on a roll of things not working out… and ya know what? We had a GREAT weekend.

Instead of letting those punches get us down we pivoted, came up with a new plan, kept a positive attitude and honestly, I think our weekend turned out even better than what we had planned originally. I’ve somewhat unintentionally adopted a gratitude practice in the RV because I really am pinching myself on the daily about the fact that we even have the opportunity to do this but it really has made the world of difference in my ability to see the bright side of things and to choose to see positivity in every situation. I genuinely believe that the more you look for those positive moments the easier they are to see. So other than recommending a gratitude practice I thought I would share with you some pics from how our weekend pivoted.

- We started in North cascades national park at diablo blue lake and made homemade gnocchi by the fire
- Then made our way to Deception Pass and did the most beautiful sunset hike on the beach
- We visited an old friend in Seattle that I hadn’t seen in years
- Then we made our way to a bakery in a cute little fishing village

So no FOMO over here, things all worked out exactly how they were supposed to.

New Recipe Alert: ELOTE STUFFED POBLANOS I LOVE e

New Recipe Alert: ELOTE STUFFED POBLANOS

I LOVE elote, in fact one of the very first recipes on my blog was an elote inspired taco many years ago and although my blog posts have not stayed consistent my love for this dish has.

If you are unfamiliar with Elote it’s a Mexican street corn dish usually sold by street vendors. It's consists of boiled corn covered in mayonnaise, queso fresco, lime juice, cilantro and chili powder. It's simple perfection. If you haven't tried it in its classic form I highly recommend you jump on that ASAP.

This dish inspired by all those same flavors but stuffed into a poblano pepper and served with some Spanish rice and refried beans. The creamy sweet filling pairs perfectly with the slightly spicy pepper and the smokey chili powder. It’s a match made in heaven.

Head to my blog for the full recipe. Linked in Bio.

P.s. can you spot the dog hair 🙈 I swear there’s one in every photo 😂

RV life is BUSY! Cody and I have been waking up at

RV life is BUSY! Cody and I have been waking up at 4am to go on hikes before the work day starts to make the most of the places we are visiting. Usually we have a snack and some coffee before the hike then by the time we are done I am starving! (This isn’t advisable but I’m just being honest here) So, when we get back I need a breakfast ASAP! 
Enter: Tropical Mango Coconut Overnight Oats. 
This recipe was inspired by the fruity, zesty @capaofruit bites that I’ve been snacking on during the hikes. Its super easy to make and perfect for summer. Plus, I know all of us are rushing in the morning so I can’t be the only one that needs a convenient and nourishing option! 
Heres the dEATS:
-1/2 cup rolled oats (quick oats work too!)
-1/2 cup almond milk
-1/3 cup plain greek yogurt
-1 tbsp chia seeds
-1-2 tsp honey (to your desired sweetness)
-1/2 cup chopped frozen or fresh mango
-1 tbsp shredded coconut
-1 @capaofruit mango cashew coconut bite 
Mix the oats, almond milk, greek yogurt, chia seeds, honey, and mango in a bowl or recycled nut butter jar. Let sit in the fridge for at least 2 hours or overnight. Top with the chopped @capaofruit bite and shredded coconut and enjoy a quick and easy breakfast! #Capaofruit #SnackInquisitively #ad

I realized I’ve been living in the RV for 6 week

I realized I’ve been living in the RV for 6 weeks now and I really haven’t given a personal update! I have a tendency to share when things are hard more than when things are good because I feel like that tends to be more relatable or its the message people need. This has been especially true over the last year because I don’t want to be tone deaf to the struggles so many people have gone through.

But, honestly, things are pretty damn great. My anxiety is almost non-existent, I am getting to spend more time with Cody and Paisley than I ever have in our 11 year relationship, I’m waking up grateful every day, I am not obsessing about the future (which was a daily practice before we left), I am just happy.

It feels like such a stark contrast from where we were in 2020 and while I don’t know how long we will get to live this lifestyle I am not stressing about that at all, I am just enjoying every minute we have while I can.

So much of my anxiety has always been about time. I worried that I don’t have enough time, I am falling behind, that I am not using my time wisely, etc. Basically the idea that time is a non renewable resource really scares the $hit out of me. Cody says I have the worst FOMO of all time. But now that I am actually spending my time with the ones the matter the most to me doing things that make me happy, I’ve stopped thinking about it all together. There is nothing to worry about because I couldn’t imagine a better use of my time.

So ya, thats where I’m at. I’m doing good and I hope you are too, and if you aren’t use this as a sign that its totally possible for things to turn around.

I don’t have a full mirror in the RV. Just the l

I don’t have a full mirror in the RV. Just the little guy in the bathroom. This means two things 1) my outfits are getting a bit wilder, 2) I’m not body checking.

I actually didn’t realize how often I was still uninentionally body checking until we moved into the RV. If you aren’t familiar with the term “Body Checking” it is basically what it sounds like, checking on your body. This could be lifting your shirt to see if your abs are visible, Pinching loose skin, compulsive weighing, observing your shape in a reflective window, etc. We actually have some studies showing this can increase dissatisfaction with our body and can potentially contribute to body dysmorphia commonly seen with eating disorders.

So you get the picture, it’s not a good thing. Okay, but how do we remedy this? Like I said, I wasn’t necessarily doing it intentionally but getting dressed in front of a full length mirror every day forced me to see my naked body every day but I only became consciously AWARE of it when I took the mirror away.

So thats step one, be mindful of how often you are body checking AND how it’s making you feel. Ask yourself is this helpful? (Hint, it’s probably not). What are you looking for when you do it? Why are you doing it?

The goal here is not to avoid your body all together, its to evaluate your actions and see if you think they are serving you. I can tell you I am thinking a lot less about my body and my appearance in general without having the mirror around! So I challenge you to remove your full length mirror for a week and see how you feel!

Have you ever tried savory oats? If not now is the

Have you ever tried savory oats? If not now is the time because this combo is decadent, hearty, balanced and delicious. This breakfast is heavily inspired by one of my favorite risotto dishes so you know it’s good.

Here’s the dEATS:
 1. Add 1 cup quick cook or rolled oats and 1.5 cups water to a medium pot with a pinch of salt. Cook over low-medium heat stirring often. Once all the liquid is absorbed add another 1/2 cup of water, and a pinch of salt and stir to combine. Turn the heat to low and add a 2 tsp of butter and 1/4 cup shredded parmesan and stir well. Let cook to your desired thickness stirring often.

2. As your oats are cooking heat a pan to medium heat and add 1 tbsp olive oil and 1.5 cups sliced mushrooms. Let cook 4-5 minutes stirring occasionally then add 1 cup sliced cherry tomatoes and cook an additional 4-5 minutes until the mushrooms are caramelized and the tomatoes have softened. Season everything with salt and pepper to taste.

3. Fry 2 eggs to your liking.

4. To serve divide the oats into two bowls, then top with the mushrooms, cherry tomatoes, 1 tbsp each of pesto, 1 egg, fresh herbs (I used green onion and basil), fresh cracked black pepper and more parmesan.

I recommend you use this as a starting block and add your favorite vegetables or herbs. You could even add some sun dried tomatoes, artichoke hearts, lemon zest, goat cheese, you name it! The opportunities are endless.

Another sandwich? Shocking, I know. #atleastimcons

Another sandwich? Shocking, I know. #atleastimconsistent But for real, you’ve gotta try this breakfast sandwich, it feels like something you could be eating at a little cafe in the south of France.

Here’s the dEATS:

- 2, 7 inch pieces of baguette
- 2 tbsp cream cheese
- 3 tbsp feta or goat cheese
- 1 tbsp + 1 tsp olive oil
- 1/2 tsp lemon juice + more for the arugula
- 1 1/2 cup cherry tomatoes
- 2 small cloves garlic, thinly sliced
- 1 small avocado
- 1 cup arugula
- 4 eggs

1. Preheat your oven to 350 degrees, Slice your baguette lengthwise and let warm in the oven for 5-7 minutes.
2. Make your spread by mixing the cream cheese, feta (or goat cheese), 1 tsp olive oil, and 1/2 tsp lemon juice.
3. Slice your cherry tomatoes in half lengthwise and cook in sautéed over medium heat in 1 tbsp olive oil until they start to blister (about 10 minutes), add the garlic and let cook 2-3 more min. Season with salt and pepper to taste.
4. Soft scramble 4 eggs over low heat, stirring constantly.
5. To assemble spread 1/2 of the feta spread in each baguette, mash 1/2 the avocado onto one side of the baguette. Layer in the scrambled eggs and blistered cherry tomatoes. Toss the arugula with a squeeze of lemon juice, salt and pepper and add to the sandwich. Enjoy and pretend you are eating it somewhere with a view on the french Rivera.

Have you ever tried cucumber salsa? Years ago, I t

Have you ever tried cucumber salsa? Years ago, I tried it for the first time at a farmers market and loved it so much I bought it week after week but eventually I moved and had to figure out how to make it for myself.

This salsa makes for a refreshing snack and has a Mexican meets Mediterranean vibe so it pairs well with tortilla chips, pita chips, fish tacos, falafel, you name it!

Here’s the dEATS:
◦ 1 1/4 cup cubed cucumber
◦ 1/3 cup chopped red onion
◦ 3/4 cup chopped tomato
◦ 1 tbs fresh lime juice (or more to taste)
◦ 2 tbs cilantro
◦ 3 tbs Greek yogurt
◦ 1/4 tsp lemon pepper
◦ Salt to taste

Mix it all up in a bowl and that’s it!

The best part of the hike is ALWAYS stopping to en

The best part of the hike is ALWAYS stopping to enjoy a snack at the viewpoint. But if I’m being honest, sometimes when the hike is getting tough I use snacks as an excuse to take a break during the hike too and these @CaPaoFruit bites can always persuade my hiking buddy to stop 😂. #ad

These are a great hiking snack because they use upcycled ingredients and 100% recyclable packaging so you can feel good about taking care of the planet you are hiking through. Of coarse they are delicious too, but you know I wouldn’t be recommending them to you if they weren’t 😏 #CaPaoFruit #SnackInquisitively

Do you order what you actually want when you go to

Do you order what you actually want when you go to a restaurant? I was talking to my mom recently about an outing she had with a group of her friends and she casually said “All of them ordered the same salad but I ordered enchiladas because that sounded way better”. The comment got me thinking about the experience of eating out with friends and how much food judgment can occur.

I worked in restaurants for 8 years and constantly noticed people changing their orders to match their peers.

But why? Why in the world should your friends order affect yours? You don’t know how hungry they are, when they last ate, what their budget is for ordering, what their plans are for after, the list goes on. Eating is an individual endeavor affected by so many different variables so we’ve got pay more attention to our internal cues rather than external ones.

So next time you dine out try ordering what acctually sounds satisfying. You are paying for the experience after all. And who knows maybe you ordering what actually sounds good will make your dining partner feel more comfortable to order what they actually want too!

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Last week was the first week in the RV that things

Last week was the first week in the RV that things really didn’t go according to plan. We had to cancel part of our route, we got snowed out of all the hikes we had planned, one of our campsites got double booked so we didn’t have a place to sleep, we kinda just got on a roll of things not working out… and ya know what? We had a GREAT weekend.

Instead of letting those punches get us down we pivoted, came up with a new plan, kept a positive attitude and honestly, I think our weekend turned out even better than what we had planned originally. I’ve somewhat unintentionally adopted a gratitude practice in the RV because I really am pinching myself on the daily about the fact that we even have the opportunity to do this but it really has made the world of difference in my ability to see the bright side of things and to choose to see positivity in every situation. I genuinely believe that the more you look for those positive moments the easier they are to see. So other than recommending a gratitude practice I thought I would share with you some pics from how our weekend pivoted.

- We started in North cascades national park at diablo blue lake and made homemade gnocchi by the fire
- Then made our way to Deception Pass and did the most beautiful sunset hike on the beach
- We visited an old friend in Seattle that I hadn’t seen in years
- Then we made our way to a bakery in a cute little fishing village

So no FOMO over here, things all worked out exactly how they were supposed to.

New Recipe Alert: ELOTE STUFFED POBLANOS I LOVE e

New Recipe Alert: ELOTE STUFFED POBLANOS

I LOVE elote, in fact one of the very first recipes on my blog was an elote inspired taco many years ago and although my blog posts have not stayed consistent my love for this dish has.

If you are unfamiliar with Elote it’s a Mexican street corn dish usually sold by street vendors. It's consists of boiled corn covered in mayonnaise, queso fresco, lime juice, cilantro and chili powder. It's simple perfection. If you haven't tried it in its classic form I highly recommend you jump on that ASAP.

This dish inspired by all those same flavors but stuffed into a poblano pepper and served with some Spanish rice and refried beans. The creamy sweet filling pairs perfectly with the slightly spicy pepper and the smokey chili powder. It’s a match made in heaven.

Head to my blog for the full recipe. Linked in Bio.

P.s. can you spot the dog hair 🙈 I swear there’s one in every photo 😂

RV life is BUSY! Cody and I have been waking up at

RV life is BUSY! Cody and I have been waking up at 4am to go on hikes before the work day starts to make the most of the places we are visiting. Usually we have a snack and some coffee before the hike then by the time we are done I am starving! (This isn’t advisable but I’m just being honest here) So, when we get back I need a breakfast ASAP! 
Enter: Tropical Mango Coconut Overnight Oats. 
This recipe was inspired by the fruity, zesty @capaofruit bites that I’ve been snacking on during the hikes. Its super easy to make and perfect for summer. Plus, I know all of us are rushing in the morning so I can’t be the only one that needs a convenient and nourishing option! 
Heres the dEATS:
-1/2 cup rolled oats (quick oats work too!)
-1/2 cup almond milk
-1/3 cup plain greek yogurt
-1 tbsp chia seeds
-1-2 tsp honey (to your desired sweetness)
-1/2 cup chopped frozen or fresh mango
-1 tbsp shredded coconut
-1 @capaofruit mango cashew coconut bite 
Mix the oats, almond milk, greek yogurt, chia seeds, honey, and mango in a bowl or recycled nut butter jar. Let sit in the fridge for at least 2 hours or overnight. Top with the chopped @capaofruit bite and shredded coconut and enjoy a quick and easy breakfast! #Capaofruit #SnackInquisitively #ad

I realized I’ve been living in the RV for 6 week

I realized I’ve been living in the RV for 6 weeks now and I really haven’t given a personal update! I have a tendency to share when things are hard more than when things are good because I feel like that tends to be more relatable or its the message people need. This has been especially true over the last year because I don’t want to be tone deaf to the struggles so many people have gone through.

But, honestly, things are pretty damn great. My anxiety is almost non-existent, I am getting to spend more time with Cody and Paisley than I ever have in our 11 year relationship, I’m waking up grateful every day, I am not obsessing about the future (which was a daily practice before we left), I am just happy.

It feels like such a stark contrast from where we were in 2020 and while I don’t know how long we will get to live this lifestyle I am not stressing about that at all, I am just enjoying every minute we have while I can.

So much of my anxiety has always been about time. I worried that I don’t have enough time, I am falling behind, that I am not using my time wisely, etc. Basically the idea that time is a non renewable resource really scares the $hit out of me. Cody says I have the worst FOMO of all time. But now that I am actually spending my time with the ones the matter the most to me doing things that make me happy, I’ve stopped thinking about it all together. There is nothing to worry about because I couldn’t imagine a better use of my time.

So ya, thats where I’m at. I’m doing good and I hope you are too, and if you aren’t use this as a sign that its totally possible for things to turn around.

I don’t have a full mirror in the RV. Just the l

I don’t have a full mirror in the RV. Just the little guy in the bathroom. This means two things 1) my outfits are getting a bit wilder, 2) I’m not body checking.

I actually didn’t realize how often I was still uninentionally body checking until we moved into the RV. If you aren’t familiar with the term “Body Checking” it is basically what it sounds like, checking on your body. This could be lifting your shirt to see if your abs are visible, Pinching loose skin, compulsive weighing, observing your shape in a reflective window, etc. We actually have some studies showing this can increase dissatisfaction with our body and can potentially contribute to body dysmorphia commonly seen with eating disorders.

So you get the picture, it’s not a good thing. Okay, but how do we remedy this? Like I said, I wasn’t necessarily doing it intentionally but getting dressed in front of a full length mirror every day forced me to see my naked body every day but I only became consciously AWARE of it when I took the mirror away.

So thats step one, be mindful of how often you are body checking AND how it’s making you feel. Ask yourself is this helpful? (Hint, it’s probably not). What are you looking for when you do it? Why are you doing it?

The goal here is not to avoid your body all together, its to evaluate your actions and see if you think they are serving you. I can tell you I am thinking a lot less about my body and my appearance in general without having the mirror around! So I challenge you to remove your full length mirror for a week and see how you feel!

Have you ever tried savory oats? If not now is the

Have you ever tried savory oats? If not now is the time because this combo is decadent, hearty, balanced and delicious. This breakfast is heavily inspired by one of my favorite risotto dishes so you know it’s good.

Here’s the dEATS:
 1. Add 1 cup quick cook or rolled oats and 1.5 cups water to a medium pot with a pinch of salt. Cook over low-medium heat stirring often. Once all the liquid is absorbed add another 1/2 cup of water, and a pinch of salt and stir to combine. Turn the heat to low and add a 2 tsp of butter and 1/4 cup shredded parmesan and stir well. Let cook to your desired thickness stirring often.

2. As your oats are cooking heat a pan to medium heat and add 1 tbsp olive oil and 1.5 cups sliced mushrooms. Let cook 4-5 minutes stirring occasionally then add 1 cup sliced cherry tomatoes and cook an additional 4-5 minutes until the mushrooms are caramelized and the tomatoes have softened. Season everything with salt and pepper to taste.

3. Fry 2 eggs to your liking.

4. To serve divide the oats into two bowls, then top with the mushrooms, cherry tomatoes, 1 tbsp each of pesto, 1 egg, fresh herbs (I used green onion and basil), fresh cracked black pepper and more parmesan.

I recommend you use this as a starting block and add your favorite vegetables or herbs. You could even add some sun dried tomatoes, artichoke hearts, lemon zest, goat cheese, you name it! The opportunities are endless.

Another sandwich? Shocking, I know. #atleastimcons

Another sandwich? Shocking, I know. #atleastimconsistent But for real, you’ve gotta try this breakfast sandwich, it feels like something you could be eating at a little cafe in the south of France.

Here’s the dEATS:

- 2, 7 inch pieces of baguette
- 2 tbsp cream cheese
- 3 tbsp feta or goat cheese
- 1 tbsp + 1 tsp olive oil
- 1/2 tsp lemon juice + more for the arugula
- 1 1/2 cup cherry tomatoes
- 2 small cloves garlic, thinly sliced
- 1 small avocado
- 1 cup arugula
- 4 eggs

1. Preheat your oven to 350 degrees, Slice your baguette lengthwise and let warm in the oven for 5-7 minutes.
2. Make your spread by mixing the cream cheese, feta (or goat cheese), 1 tsp olive oil, and 1/2 tsp lemon juice.
3. Slice your cherry tomatoes in half lengthwise and cook in sautéed over medium heat in 1 tbsp olive oil until they start to blister (about 10 minutes), add the garlic and let cook 2-3 more min. Season with salt and pepper to taste.
4. Soft scramble 4 eggs over low heat, stirring constantly.
5. To assemble spread 1/2 of the feta spread in each baguette, mash 1/2 the avocado onto one side of the baguette. Layer in the scrambled eggs and blistered cherry tomatoes. Toss the arugula with a squeeze of lemon juice, salt and pepper and add to the sandwich. Enjoy and pretend you are eating it somewhere with a view on the french Rivera.

Have you ever tried cucumber salsa? Years ago, I t

Have you ever tried cucumber salsa? Years ago, I tried it for the first time at a farmers market and loved it so much I bought it week after week but eventually I moved and had to figure out how to make it for myself.

This salsa makes for a refreshing snack and has a Mexican meets Mediterranean vibe so it pairs well with tortilla chips, pita chips, fish tacos, falafel, you name it!

Here’s the dEATS:
◦ 1 1/4 cup cubed cucumber
◦ 1/3 cup chopped red onion
◦ 3/4 cup chopped tomato
◦ 1 tbs fresh lime juice (or more to taste)
◦ 2 tbs cilantro
◦ 3 tbs Greek yogurt
◦ 1/4 tsp lemon pepper
◦ Salt to taste

Mix it all up in a bowl and that’s it!

The best part of the hike is ALWAYS stopping to en

The best part of the hike is ALWAYS stopping to enjoy a snack at the viewpoint. But if I’m being honest, sometimes when the hike is getting tough I use snacks as an excuse to take a break during the hike too and these @CaPaoFruit bites can always persuade my hiking buddy to stop 😂. #ad

These are a great hiking snack because they use upcycled ingredients and 100% recyclable packaging so you can feel good about taking care of the planet you are hiking through. Of coarse they are delicious too, but you know I wouldn’t be recommending them to you if they weren’t 😏 #CaPaoFruit #SnackInquisitively

Do you order what you actually want when you go to

Do you order what you actually want when you go to a restaurant? I was talking to my mom recently about an outing she had with a group of her friends and she casually said “All of them ordered the same salad but I ordered enchiladas because that sounded way better”. The comment got me thinking about the experience of eating out with friends and how much food judgment can occur.

I worked in restaurants for 8 years and constantly noticed people changing their orders to match their peers.

But why? Why in the world should your friends order affect yours? You don’t know how hungry they are, when they last ate, what their budget is for ordering, what their plans are for after, the list goes on. Eating is an individual endeavor affected by so many different variables so we’ve got pay more attention to our internal cues rather than external ones.

So next time you dine out try ordering what acctually sounds satisfying. You are paying for the experience after all. And who knows maybe you ordering what actually sounds good will make your dining partner feel more comfortable to order what they actually want too!

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