Weekly Newsletter


Spring is finally here after another long winter (doesn’t winter feel longer every year?).  I feel like a different person when the sun is out.  This week, I’ve felt very inspired by spring – the colors, the produce, the weather, etc.

Thank you to everyone who read last week’s newsletter; I can’t say how much I appreciate all the feedback and support.  Please continue to send feedback, and if you think someone would enjoy the content, please pass it along


what I wanted 

Sam Edelman Tinsley Rain Boot

I really struggle with finding a good rainy day shoe.  Day to day, my ideal shoe is something I can easily slip on and don’t need to wear with socks.  Obviously, this isn’t a great option while it’s raining, especially if it’s also cold.  I’ve tried Hunter boots, but they didn’t work for me because the thick, rubber soles make them so heavy.  This week, I ordered a pair of  Sam Edelman Tinsley Rain Boot.  I like that they are really classic Chelsea boots – stylish enough to work with a dressier outfit – but practical because of the rubber material.



entertaining things


The Daily from NY Times.

Recently, The New York Times released a new Podcast, The Daily.  It’s a perfect way to catch up with the news – usually delivering the headlines and then some longer form stories.  I love that this podcast is only 20 minutes long – great to listen to while getting ready for work, commuting, or making breakfast in the morning.

The Gig Economy Celebrates Working Yourself to Death – New Yorker

This is just an interesting article that looks at how hard people work in the 21stcentury and shows that Millennials really hustle to make a living.


the best thing I ate this week
This week, I found myself very inspired by all the bright, colorful produce at the grocery store.  Seasonal produce is like a work of art, and I couldn’t resist buying leafy herbs and all sorts of greens, bulbous golden beets, and a bunch of lavender and magenta radishes just brimming with cheer.  When I got home, all of it came together in a wonderful, tangy salad.

I’ve learned a lot about batch cooking and meal prep in an effort to make healthy eating faster and easier.  So far, I’m more successful when I sort of batch-prep ingredients, like cleaning and chopping vegetables and fruit all at once, than when I try to make whole meals and package them for the days ahead.  I like the flexibility and variety and think the meals taste fresher.

Spring Salad


For Salad
(I’m leaving quantities out, make as much as you want, because it’s a salad )

  • Spinach or mixed greens
  • Radicchio
  • Beet greens
  • Thinly sliced and chopped beets, Easter-egg radishes, shallots
  • Cucumbers, peeled and sliced
  • Shredded Chicken

For Dressing

  • Juice of 1 lemon
  • 3 tbl of EVOO
  • finely chopped herbs (whatever you have – I used parsley, chives, mint, basil) about 1 tbl each
  • 1 clove of garlic, minced
  • Salt and Pepper to taste

Clean salad greens and toss together.  I love using beet greens because they are packed with nutrients.  The beets are sold with the greens, why waste them?  I only use a small amount of radicchio because it can be quite bitter.  Toss in the sliced beets, radishes, shallot, and cucumber and then top with a handful of shredded chicken.  To make dressing, emulsify lemon and olive oil, stir in chipped herbs, garlic, salt, and pepper.  I served this salad without chicken as a side with tilapia for dinner and packed it up with the shredded chicken as a meal for the next day’s lunch.

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