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I Am the One Who

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I am the one who…
Is in search of the impossible
Accepts big challenges
Feels big everything
Thinks too much
Longs for peace and happiness
Is resentful and doesn’t forget
Values truth spoken boldly

Congratulations! You Kicked It Old Skool!: KIOS Blog-A-Thon, Day 31

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Today’s is the last day of the KIOS Blog-A-Thon, and so, today’s final prompt is: What would you like to celebrate about this month and Kickin’ It Old Skool?

13960-oldskoolbadgeroundedwithstars250x250This was my first time participating in anything like this so I’m glad I was able to do so, AND stick with it! I want to celebrate the accomplishment of a month’s worth of blogging since this blog has become stale over the years. It was cool to give it some life. Also, I’d like to celebrate getting to know other bloggers, checking out what they are up to, and getting to know about some cool services people offer.

Thanks for the fun month of blogging and I hope to “see” you all soon!

Kickin’ Recipes: KIOS Blog-A-Thon, Day 30

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Today’s KIOS Blog-A-Thon prompt is: Share one of your favourite recipes!

Tempeh is something that took me a while to really like, however Talya Lutzker’s recipe for Quick Coconut Tempeh took it over the moon for me. It’s fast (15 minutes!), easy, healthy, and oh so scrumptious. You’ll love it in a sandwiches, salads, solo right outta the oven, or my favorite – with steamed greens, quinoa, a squirt of lemon and a dash of flax oil.

Seriously, if you eat tempeh, you MUST try this recipe ASAP.

Quick Coconut Tempeh

from: The Ayurvedic Vegan Kitchen: Finding Harmony Through Food and

Servings: 2
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes

Coconut Oil
Coconut Aminos  (I use Braggs Liquid Aminos)
Nutritional Yeast
Herbes de Provence ( If I don’t ave Herbes de Provence, I use mix of coriander, fennel seed, & cardamom)

1. Preheat the oven to 350°F.

2. Slice the tempeh (use tempeh without barley to keep this recipe gluten-free) into 1/2-inch cubes. Melt the coconut oil in a large, shallow skillet over medium-high heat. Put the tempeh in the skillet. Drizzle with coconut aminos, water, salt, nutritional yeast, cumin and herbes de Provence.

5. Cover and cook for 10 to 15 minutes, or until all the liquid has evaporated. Stir a few times throughout the cooking time to prevent the tempeh from sticking to the pan. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown and slightly crispy on the outside.

Check out Talya’s site at:

Her cookbook The Ayurvedic Vegan Kitchen: Finding Harmony Through Food is filled with amazing recipes and available through


One Sentence Saturdays: KIOS Blog-A-Thon, Day 28

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Today’s KIOS Blog-A-Thon prompt is: Casting ahead to 2014, choose your word for the upcoming year.What-If-Your-Current-Challenge-Is-A-Call-To-Action-Challenge-Picture-Quote-1ac·tion noun \ˈak-shən\

2013 cultivated compassionate patience, honoring silence, and allowing for observation.

For 2014, I’d like the fruits of these traits to be action!tumblr_lg1rwwaAzC1qch7b8o1_500

There’s only a few days left, so if you’d like to participate in this Blog-A-Thon, please visit: 

Final Friday: KIOS Blog-A-Thon, Day 27

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The prompt for day 27 is: Let’s share a little bit about the year that was 2013


To help, we were given the following questions. I delayed in answering these, because I see every day as a lesson. Thinking about a whole year’s worth of learning is like, whoa. But here we go…

1. What will you remember about 2013? That I experienced personal growth on an even deeper level as I faced inner critics, insecurities, and old patterns with patience, compassion, and support from others.
2. What are you ready to leave behind? I am so ready to leave behind self-doubt and silencing myself.
3. What’s something you learned  in 2013? Giving things time is okay. I don’t have to decide now, or act now. I can observe and take care of myself in the meantime. When the time is right I will know. I believe this is one way that discernment works.
4. What would you like to celebrate about this past year? That I took a risk and let love in. I allowed myself to be loved in ways that I always wanted.
There’s only a few days left, so if you’d like to participate in this Blog-A-Thon, please visit:

Ten Things in Your Fridge, KIOS Blog-A-Thon, Day 26

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Today’s KIOS Blog-A-Thon promt is: What are 10 things in your fridge?

I’ll spare the photos, but at this time 10 things in our fridge are:

  • Coconut milk nog
  • Soymilk
  • Tofu marinading for kabobs
  • Tamales
  • Cooked pinto beans
  • Veggies
  • Pomegranate juice
  • Coconut Juice
  • Pineapple Juice
  • Flour Tortillas

So there it is. Nothing exciting, however, I’m reminded that the fridge need a good cleaning out.

If you’d like to participate in this Blog-A-Thon, please visit:


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The Kickin’ It Old Skool Blog-A-Thon invited its participating bloggers to take part in a good old-fashioned SWAP!

We were invited to create something and mail it to another participant given to us by KIOS host Jamie Ridler assigned to us.

Well, this week I got mine from Dara Dines in Alberta Canada!

Ocean colored dish cloths by the ocean

Ocean colored dish cloths by the ocean

Dara knitted two ocean colored dish cloths, so I decided to take a picture with them by the ocean! The Pacific Ocean that hugs Santa Cruz to be specific. Thanks Dara!

My beautiful dish cloths made by Dara Dines!

Dara uses art and nature to help others reconnect with themselves. To see her use of creation in its various forms visit:


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