A Few of my Favorite Things- The Series

This past week has been fun and rewarding. I chose to become a Group Leader in the Seminar I am participating in with Landmark and it has challeneged me to step outside of my comfort zone. I meet with my group each week and we have been discussing areas of our lives filled with conlaints and how they effect our everyday life. I never realized how much I complained until I was asked to examine them. I also started to write “Food For Thought” posts, Here and Here, and they have given me a place to share some things I’ve learned along the way which has proven to be personally rewarding. Here are a few other things currently making me smile.


DIY Personilzed Mason Jars used for cocktails at a dinner party that my amazing friends TAP Creative hosted in their amazing home/backyard in Culver City. These mason jars, that Christina created are a little reminder at how little personal touches can really effect the outcome of what you are creating. I walked into their home and immediately felt special and important. The evening proved to be magical.

beach bike rides

Bike Riding through Malibu, Santa Monica and Venice with Jaime over the weekend.

marc bday cake

Birthday Cake: The childish and riduclous way the birthday boy decided to dig into his cake…

power morphicon

Its Morphin Time! at power Morphicon with Jaime. He morphed into a real big nerd that day. 

These are a few of my favorite things from the last week. I love slowing down to acknowledge the little things in life that truly bring the biggest of joys. 

Grilled Peanut Tofu & Cabbage Salad- Vegan, Gluten Free

peanut tofu 2

Without doubt I have more friends, family and colleagues born in the month of August than any other month. I mean that does make sense if you think about it. Subtract nine months and you get December aka the holidays aka parties and alcohol and love and other stuff. So over the last few weeks we have had many birthdays to celebrate and that mean’t cake. Lots and lots of cake. Jaime, my pastry chef of a man friend agreed to make some beautiful cakes for some VIP’s in my life so I wanted to make him a healthy and light dinner to enjoy after licking several bowls of cake batter clean. I came across this recipe on Food52 and thought it would be great. I made slight variations that I think improved upon it massively. Its sweet, salty, tangy, and refreshingly delicious. We enjoyed it outside with some wine as the sun set over the pacific ocean.

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Grilled Peanut Tofu and Cabbage Salad
Serves 2 really hungry twenty-somethings

What you need:
Two 12-ounce packages extra-firm tofu
1 tablespoon dry sherry
1 tablespoon peanut oil
1/4 tsp chili flakes1/4 cup tamari
3 tbsp peanut butter
2 tbsp raw honey or agave
2 tbsp peanut oil or sesame oil
1 bunch cilantro
1/4 cup tahini
2 garlic gloves, chopped
1 lemon, zested and juiced
1 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup fennel, thinly sliced
1/2 cup leeks, thinly sliced
1/2 cup green onions, thinly sliced

1 persian cucumber, thinly sliced
1 avocado

1. Drain the tofu, wrap it in a layer of paper towels, and press it with heavy objects, I used a bowl and a book, while you prep the other ingredients. Chop the garlic, add it to a blender with the tamari, peanut butter and honey/agave, the sherry, and the peanut oil. After the mixture is well blended, add the chili flakes and blend. Add a handful of cilantro to finish.

2. Slice each block of tofu into 1/4 inch thick pieces and add it to a plastic bag with the marinade and put in the fridge while you make the cabbage salad.

3. Make the dressing first by whisking together the tahini, lemon zest, lemon juice, more honey (to your liking). Drizzle in 2 tablespoons of boiling water while whisking. Drizzle in 1/4 cup of sesame oil while whisking vigorously, until everytihng is emulsified.

4. Cut the cabbage into thin slices and slice the onion very thin as well. Slice the herbs and add eveything to a large bowl.

5. Remove the tofu and place on a medium-hot grill (or grill pan). To avoid the tofu sticking it might be a agood idea to light brush the grill with oil. Grill for 2 minutes on each side. Combine the cabbage with 3/4 of the dressing. Arrange the avocado in slices on top and then drizzle the remaining dressing or save it for later to dip veggie sticks in. Topp of the salad with the grilled tofu and any extra marinafe on top. Dig in and enjoy this insanely delicious salad!


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A Few of My Favorite Things – Series

I have decided to start a new series on the blog title “A Few of My Favorite Things” which will be a post that is dedicated to some of my favorite things from the last week (or so).  The main reason I started this blog was so that I would have a place to document and share certian parts of my life with the world. I have always always always loved the movie “The Sound of Music” and recently re-watched it with my dad. I was able to recite most of the words to the songs and was reminded of how powerful music can be. “A Few of My Favorite Things” still remains one of my all time favorite tunes to sing-a-long to and it seemed more than fitting for this new blog series.  

As we get older it seems as though life speeds up. ‘Time flies’ is no longer just a cliche to say when you are having fun; it literally feels like it is infact flying right on by. By no means am I old at age 26 but I seriously can’t believe that I am already 26. It seems like only yesterday I was turning 16 and driving a car for the first time and trying on prom dresses at the mall with my girl friends. What I have learned is the importance of slowing down to take notice of the little things in life that bring you joy. A way of thinking about it is to relate it to a digital image. Every large image is made up of thousands of smaller images or photo elements, known as pixels. Its the combination of these little pixels that give us the overal image just like it is the combination of lifes little moments that create the whole happy life. This series is at the heart of that idea. Taking time to slow down and acknowledge the little moments in life that bring joy to your overall existence.

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