morning intentions + Cameron’s Coffee

Weekend mornings with my favorite coffee blends from Cameron's Coffee

Remember when I talked about focusing on my morning routine? Well somewhere between a cross country move and starting a new job, that goal of becoming a morning person went down the drain. I’m really just trying to be honest with y’all here – something that I set out to do just didn’t work out and that’s okay. To be fair, I was actually getting pretty good at getting up and not being in a completely horrible mood, but I just have to start over from square one. Now that I’m all settled into my new apartment and am starting to get into the swing of a new role, I feel like it’s a great time to revisit my morning routines – and I’m so excited to be partnering with Cameron’s Coffee to make that happen! If you didn’t know, I work from home now and it’s really strange getting up and having my morning commute be walking from the bedroom to the kitchen to my desk. There’s really no cutoff point to where my “office life” and everyday life begin and end, which is making my morning routine feel a bit off. Any of y’all who work from home – do you have tips on how you jump start your day knowing that you’re just going to be in the house all day?

Weekend mornings with my favorite coffee blends from Cameron's Coffee

While I peruse through the options of my weekdays, my weekends have taken on an all new persona. I’ve always thought of weekends as a break from work, a chance to focus on my site, and a given few days to go out and explore. But being a new city has me thinking of my weekends as my chance to recharge and take time for myself, something that I didn’t really do before. I mean yes I took weekends to relax, but never to really focus on me. Well, now I am – starting with setting the tone for my day! I’ve always had a romanticized version of what I wish my weekends looked like – waking up when the sunshine starts flowing into the windows, a leisurely breakfast in bed with a tray of foods and flowers, open newspaper pages and a steaming cup of jo. So here I am, making my weekend dreams come true. I started going to sleep on Fridays with the blinds slightly open so that the sunshine could come into the room naturally the next morning, prepping some basic breakfast items the night before like bowls of berries and keeping some toast and avo ready to go, and I even signed up for a NYT subscription to come to my door each weekend. And of course, a weekend breakfast in bed isn’t complete without a hot (or cold, depending on the climate you live in) beverage. I’ve talked about my coffee habits on here and Instagram with y’all before, so you know that for me, coffee is one of those luxurious treats that I give myself through the week. I’ve never been a person who needs coffee to wake up in the morning, instead getting a cup later in the morning to sink into and revel in the taste. So I’m super excited to be working with Cameron’s Coffee to give my coffee treats an upgrade!

I’ve been sipping on cups of Cameron’s brews throughout the last few weeks (the Velvet Moon blend is my favorite) and it’s really made my mornings feel extra special and somewhat put together between all the chaos of a move. I’m so stoked to share some really fun coffee-centered content with y’all in between recipes and posts about my continued Ayurvedic learning in the next few months, so stay tuned! Happy weekend, y’all!

Weekend mornings with my favorite coffee blends from Cameron's Coffee

*thank you to Cameron’s Coffee for sponsoring this post!

why you should be drinking out of a copper water bottle

Why you should be drinking out of a copper water bottle - the ayurvedic approach to hydration

Can y’all believe we’re halfway through the year? I’m not quite so sure how time got away from me so fast, but like they say, time flies when you’re having fun. It’s been a crazy few months – and it’s about to get a lot more crazy with my upcoming move – but I’m looking forward to a fresh start and the chance to reflect on all I’ve added to my list. As y’all know, I’ve put a lot of energy and focus into learning about Ayurveda and all the practice has to offer, and I am excited to continue my learning in a new city.

In a conversation I had with one of the amazing boss-lady’s in my life, we talked about how moving to a new place, even just visiting a new place, can change our mindsets and help us gain new perspective. While many people thrive on routine, it can also be hard to stretch our creativity and who we are when we are so set in our routines. Stepping outside of our comfort-zone gives us the chance to reflect on our practices and figure out where we can improve, and I’m excited for the chance to set up in a new city and see things with a fresh set of eyes – especially when it comes to my Ayurvedic learning. I’ve already put together a list of things I want to add to my roster of practices – with the first one being drinking out of copper bottles.

There are a lot of practices that Ayurveda recommends incorporating into our daily lives, some of them being easier than others. While I’ve seen the suggestion of drinking out of copper cups on almost every list of Ayurvedic practices you should be following, I haven’t yet taken the leap to actually do it. You know why? Because carrying around a copper cup just isn’t feasible. My mom kept mentioning to me that I should be drinking out of copper cups which you can find at almost any Indian grocery store, but I never bought one because how easy is it to travel to work and run errands with a cup that doesn’t have a lid? It’s not easy. BUT – lucky for my Instagram-obsessed self, I came across the genius idea of copper water bottles from Copper H2O. Like hello! Why haven’t I seen these before?? I’m so excited to get to work with the Copper H2O team and ACTUALLY cross off one of things on my list of practices I want to incorporate into my Ayurvedic routine.

So why do I want to drink out of a copper water bottle? There are actually a lot of great benefits to doing so* :: 

  1. Improves digestion :: Copper has properties that stimulate peristalsis in our stomachs, which is how our food gets digested in a timely manner. Copper also helps cleanse and detox the stomach by regulating the work of our liver and kidneys which helps in eliminating waste and ensuring the proper absorption of nutrients from food.
  2. Builds immunity :: Did you know that copper has anti-microbial properties? Studies have shown that copper can eliminate the growth of harmful bacteria, which further strengthens the immune system – and a lot of studies have been conducted to determine if using copper cups can help developing nations increase access to clean drinking water (seriously it’s so cool!). Copper can also help aid in various enzymatic processes that promote endothelial growth, or the healing of tissues. I really want to learn more about the science behind the properties of copper and why it’s such an effective way to reduce harmful microbes – so please send me links to studies you might find (:
  3. Supports your thyroid gland :: One commonality of people who suffer from thyroid problems is that they usually have a low level of copper in their bodies. Copper is actually a super important trace mineral in our bodies that helps our thyroid function at its best!
  4. Helps your skin be healthy :: Copper is a huge component of melanin production in our bodies, and it helps in the production of new cells in our skin. Melanin is also important in helping our skin stay safe in the sun, speeding up the healing of wounds, and covering up scars.
  5. Stimulates your brain :: Our brains work by transmitting impulses from one neuron to another from synapses. Each of those synapses are covered with a myalin sheath which helps the flow of those impulses. Copper actually helps in synthesizing phosolipids which form those sheaths and helps those impulses along.

While there are a lot of other benefits that Ayurveda talks about when it comes to utilizing a copper water bottle, these are the ones that really stood out to me – so if you’re interested in more of the benefits, definitely do some research! I’m so excited to get started in using a copper vessel and seeing the benefits, especially with my skin and digestion, which are huge priority health opportunities for me right now. Being that my new job will also be a “work-from-home” gig, anything I can do to keep my brain functioning in tip-top shape is a welcome practice. I’ll be keeping y’all updated on my experience and the benefits I see of using this copper water bottle – so stay tuned! Happy weekend and hello, California!

*I am not a doctor and am not here to treat or diagnose anyone with any health issues they may be facing. I’m just sharing my experiences with Ayurveda, so please consult a health professional before undertaking any major changes to diet, exercise, or health. Thanks!

a summer melon salad

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

Wow y’all, I just got through my last weekend in Minneapolis. I didn’t realize until this point how much I’ve come to love this city – it’s fresh and young while also holding onto that Midwest charm that fills its residents with kindness and pride. There are so many people living their best life and sharing what they have to offer with the community here and it has been so wonderful to be a part of that. There are of course things that I will miss here – getting my weekend coffee and alone-time at Spyhouse, wandering over to the farmer’s market on Saturday mornings, summer walks by the lakes, evenings at the many local breweries, the memories of my first winter snow, and the many people who have come into my life in this city. Before I get overly emotional about leaving this city, let’s focus on the things ahead! Like the fact that I’m moving to California this week! LIKE WHAT. Who ever thought that was going to happen?? I’m excited to explore the west coast and finally visit all those places that I’ve saved to my “places to visit” tab on Instagram – seriously, there are a lot on that list in Cali. 

While I was a bit apprehensive about moving to Sacramento, (what are the right hashtags for the city? #visitsacramento? #sactown?) after visiting two weeks ago I was super stoked to discover that one of the city’s claims to fame is being the farm-to-fork capital of America. I’m all about the local foods movement and am so excited to be in a city that really really lives out that idea. One of the best things I ever came to realize was that eating in-season foods is always a good idea. Not only is it better for your grocery budget, you’re also getting produce at its peak and getting to experience its true flavor. And that’s how this salad came to be.

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

I love melons. Like a lot. 

I eagerly await all April and May for watermelons to show up at the grocery stores and once those striped green fruits show up I officially declare it summer. I go through one of those giant Texas watermelons every two weeks in the summer and those are the best months of the year. While I am obsessed with watermelon, I wanted to use it in a different way other than eating big cube chunks out of a giant bowl. I picked up a plump cantaloupe and honey dew melon in addition to a perfect watermelon, got a little scooper and went to town putting together these little melon balls to top a bed of greens. I think a melon-baller may be my new favorite kitchen tool. TBH this salad is one of those non-recipe recipes, and it is almost too easy. It’s so delicious, perfect for warm summer days, and also gets rid of that sweet tooth I always seem to have. The dressing is also just as easy so get to work! Getcho self a melon baller and some greens and fill up!


summer melon salad

serves 4
time :: 10 minutes prep

ingredients ::

1 small cantaloupe
1 small honeydew melon
1/2 a large watermelon
1 box of arugula
4 oz of crumbled goat cheese
a few loose mint leaves
2 tablespoons of finely chopped mint leaves
2 tablespoons of honey
1 tablespoon of olive oil
juice of 1 and 1/2 limes
salt and pepper to taste

directions::

  1. using a melon baller, ball the cantaloupe, honeydew melon, and watermelon – set aside. (use the leftover fruit from the melons in juice or a melon granita!)
  2. in a large bowl or on a large platter, set the arugula leaves. add the melon balls, goat cheese, and mint leaves.
  3. in a mixing bowl, add the chopped mint leaves, honey, olive oil, lime juice, salt and pepper. mix to combine and pour over the salad leaves and melon. toss lightly.
  4. serve up!

homemade sunflower butter bars

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts

Y’all. Nothing takes it out of me more than traveling does. As much as I love adventuring and exploring new cities, I always need a day to recover – I definitely not alone on that one, right?? I was out in Cali this week because drum roll please…………I’m moving to Sacramento! I don’t think I ever once thought that I would end up in California, let alone Sacramento, but here I am! I guess that’s why you should never rely fully on your quote unquote “ten year plan” because that plan can change before you even realize and then bam you end up on the west coast.

While traveling is always an exciting experience – it’s easy to find yourself without any really good snacking options – especially if you are trying to stick to an overall healthy diet. Don’t get me wrong, I’m all for treating yourself on vacations and travel excursions because trying new foods at local restaurants and shops is all the jazz, but it’s those in between times like hanging out at the airport or between day trips where you don’t have your fully stocked kitchen and usual go-to snackies that can totally derail you. I was quickly reminded of that challenge while browsing the newsstand shops at the airport where the so-called healthiest options included cheese, pretzels, and a yogurt parfait. Not bad options per se – I mean hey, they are better than a bag of candy that you promise you’ll just have a few bites of and then halfway through the flight you realize you’ve scarfed the whole thing down. What I really want from snacks is the ability to fill me up between meals without eating an extreme amount of food while also being something that is easy to transport – enter the granola bar.

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts

I’ve been on what seems like a never ending hunt for the perfect granola/protein bar – something that is full of protein and yummy ingredients but also doesn’t have the texture of chalk or a stale chewy bar and is full of sugar. It’s been real hard yo. I’ve found some good options, like RX Bars or Perfect Bars, but even there I’m not a complete fan of the texture of RX Bars (though my friends will preach to the high heavens about them!) nor the super long list of ingredients in Perfect Bars (I do always have one or two of the chocolate PB flavor in my fridge for emergency lack of food situations!). Due to these issues, I started thinking about the idea of making my own granola bars. I know, it seems like a simple solution but I never put any extra thought into creating my own bar until a few weeks ago. I knew what I wanted in a bar :: something nutty in flavor without being overwhelmingly peanut flavored, some texture and sweetness without the addition of extra sugar, and a bar that will actually keep me full between meals. And now here is the final result!

These Sun Butter Bars are my JAM and I’m excited to share the recipe with y’all after doing two different tests on them.

So why did I choose sunflower seed butter over a normal nut butter like peanut? Well if you’ve kept up with m Ayurvedic learning – peanuts are among the nuts that are to be avoided/limited for Pitta types – you could certainly substitute with peanut or almond butter if you prefer those, but I’ve been pleasantly surprised by my newfound love of sunflower seed butter. It’s got a milder nuttier flavor that peanut butter and is almost slightly sweeter – I make my own by just blending up roasted and salted sunflower seeds in a food processor. I made three different versions of this bar ::

Chocolate and Coconut

Dried Fruit and Coconut

Ultimate Loaded Nut and Seed Bar

You can totally customize to include your favorite mix-ins or whatever you have on hand (I like to think of these guys as those garbage can cookies where you literally toss in everything you can find in the pantry and call it a day). I personally love anything with chocolate, and these bars feel more like a treat when I add (80 – 90% cacao) chocolate. My favorite blend so far has been one with chocolate chunks, dried apricots, and cranberries. Just make sure that there is enough sun butter coating to hold the bars together and that you let them rest up in the fridge to hold their shape. Happy bar making!

sunflower butter granola bars - 3 ways with chocolate, dried fruit, and seeds & nuts


sunflower butter granola bars
yields 6 large bars
time :: 10 minutes prep, rest overnight

ingredients ::

1/2 cup of sunflower butter (I make mine homemade)
1/4 cup maple syrup
2 tablespoons of coconut oil
1 tsp vanilla
pinch of salt
1 tsp cinnamon
1/3 cup of rolled oats
1/2 cup of toppings/mix-ins (dried fruit, coconut shreds, nuts, seeds, chocolate, etc.)

directions ::

  1. in a large bowl add the sun butter, maple syrup, coconut oil, vanilla, salt, and cinnamon. combine into a smooth mixture.
  2. add the oats and toppings of choice and combine until everything is coated in the sun butter mix and evenly combined.
  3. line a square 8×8″ pan with parchment paper and pour in the oat mix. press down into one even layer and add and press in additional toppings.
  4. place pan in the fridge overnight to set up. 
  5. remove un-cut bars from the pan and cut into even bar shapes. store in an airtight container (I keep mine in the fridge) – enjoy!