Pumpkin Spiced Oatmeal

– Plant Based – Gluten Free – Sugar Free – Egg Free – Dairy Free –

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Normally I’m not one to jump on to the pumpkin spice bandwagon the first day of September, but this year I seem to be LOVING pumpkin. I put it in almost everything. This oatmeal was the perfect breakfast this morning. The oatmeal itself is loaded with Vitamin A, fibre; and the pumpkin seeds, hemp seeds and cashew hazelnut butter provide essential heathy fats.

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Even if you are not a pumpkin spice lover, I promise this combo is not too over powering. I suggest loading this oatmeal with all your favourite toppings. If you want to add a little more protein powder, you may do so as well. I am currently on a sugar-free, high veggie detox for the next 20 days. I will be posting lots of healthy meals to get you through this transition from summer sugar highs to healthy back to school eating patterns again. Give this breakie a try!

Pumpkin Spiced Oatmeal

Total Time: 10 minutes

Yield: 1 Bowl


  • 1/2 Cup GF Rolled Oats (May sub for steal cut oats)
  • 1/2 Cup Plant Milk
  • 1/2 Cup Water
  • 1/4 Cup Pumpkin Puree
  • 1/2 Tsp Pumpkin Pie Spice
  • 1 Tbsp Vanilla Plant Based Protein Powder
  • Pinch of Himalayan Salt
  • Toppings of Your Choice (Recommend: Walnuts, Almond Butter, Pumpkin Seeds, Maple Syrup, Stevia, Hemp Seeds, Chia Seeds, More Plant Milk, Sliced Banana)


  1. In a small pot on medium heat, add your plant milk, water, oats, pumpkin, pumpkin spice, salt and protein powder.
  2. Let simmer on low - and stir occasionally.
  3. Once oats thicken and are done cooking (no liquid left), transfer porridge into a bowl and add your favourite toppings.
  4. Enjoy!

Dark Chocolate Cherry & Almond Chia Pudding

– Plant Based – Gluten Free – Dairy Free – Soy Free – Refined Sugar Free – High in Protein –


My whole life I thought I was allergic to cherries… What a shame, I know. But last weekend – after a couple glasses of wine might I add – I decided to eat a couple with some dark chocolate. I had no reaction to them at all! I was overjoyed at this realization. Cherries are amazing. So for the last week I have been obsessing over the cherry; putting it into everything and anything I can think of.


This recipe is the definition of a “dessert breakfast”… BUTT, it is incredibly healthy for you! Hooray!  Cacao is extremely high in antioxidants and natural caffeine to give your butt a kick of energy in the morning. Chia seeds are a superfood loaded with plant based protein, fibre and they taste amazing! And lastly, almonds are loaded with healthy fats for glowing skin and wonderful brain function. So basically this is a miracle breakfast.


One of these jars is great for someone on the go. It takes you five minutes to make before bedtime and you are done! I highly recommend you load these suckers up with your favourite fruit. I personally like blueberries. You can also just add a ton of extra cherries instead. Fruit is candy to me! Enjoy 🙂

Dark Chocolate Cherry & Almond Chia Pudding

Prep Time: 5 minutes

Yield: 2 Breakfast Jars


  • 3/4 Cup Almond Milk
  • 3 Tbsp Chia Seeds
  • 1/4 Cup Yogurt of Your Choice (Coconut rocks!)
  • 1/8 Tsp Almond Extract *Optional (May Sub for Vanilla Extract)
  • 1-2 Tbsp Maple Syrup
  • 1 Tbsp Cacao Powder
  • 1 Tbsp Chocolate Protein Powder
  • 1 Cup Frozen or Fresh Dark Cherries, Pitted
  • Toppings: Slivered Almonds, More Yogurt, Your Favourite Fruit


  1. Add all your ingredients (minus the cherries and toppings) into a medium sized bowl. Whisk together really well.
  2. Once completely mixed, add in your cherries. Fold them into the chia seed chocolate batter.
  3. Now scoop the batter with a spoon and divide the chia mixture into two jars. Cover or seal the jars and place them into the fridge for at least 6 hours or overnight.
  4. In the morning, add your favourite toppings and enjoy!!

Tofu Teriyaki Bowls

– Plant Based – Gluten Free Option – Nut Free – Dairy Free – Egg Free –


Does anyone else loooooove stir fry? You get the best of all worlds; grains, protein, veggies, deliciousness. Today I had a huge craving for chicken teriyaki stir fry… That being said, I can’t remember the last time I actually ate meat. SO I decided that I would try and recreate a plant based version of the teriyaki bowl I have loved my whole life. FullSizeRender-2

This dish will take you no longer than 25 minutes to make (unless the rice takes longer). It is loaded with plant based protein from the edamame and tofu. Tofu is such a miracle food! It literally absorbs any flavouring you add to it. My sister even said, “this could easily be mistaken for chicken”. AND the best part is… tofu is better for the earth and you save a chicken’s life! Woot! If you dislike any of the veggies in this dish, you can easily swap them for veggies you love. Enjoy plant lovers.

Tofu Teriyaki Bowls

Total Time: 25 minutes

Yield: 4 Bowls With Rice


  • 2 Tbsp Avocado Oil
  • 1 Medium Onion, Chopped
  • 350g Medium-Firm Organic Tofu, Crumbled
  • 2 Large Garlic Cloves, Minced
  • 1 Small Broccoli Head, De-Stemmed and Chopped into Small Florets
  • 1 Bell Pepper, Chopped
  • 3 Celery Stalks, Chopped
  • 2 Carrots, Chopped
  • 1/3 Cup Edamame Beans *Optional
  • 1/3 Cup Gluten Free Teriyaki Glaze (Add More to Taste if Needed)
  • Side: Brown or Jasmine Rice (Cooked to Package Instructions)
  • Toppings: Cilantro & Sesame Seeds


  1. Start cooking your rice of choice to package instructions.
  2. In a large skillet on medium heat, add your avocado oil and onion. Let soften for 3-4 minutes.
  3. Add in your tofu (crumble in your hands), garlic, broccoli, bell pepper, celery and carrot. Stir together and cook on medium to high heat for 3 minutes to lightly soften the veggies.
  4. Add in your teriyaki glaze and edamame to the skillet. Stir.
  5. Let the skillet cook on medium heat uncovered for 6-8 minutes or until the veggies are cooked to your liking. They should be fairy tender to eat.
  6. Once done, serve teriyaki tofu dish with hot rice. Top with sesame seeds and cilantro.
  7. Enjoy hot!

Veggie Coconut Curry

– Plant Based – Gluten Free – Dairy Free – Egg Free – Soy Free – Nut Free – One Pot –


I am officially a working girl! It has been so long since I last stepped foot into a work place that actually paid me. I have been a starving student for a year now… So it is safe to say I am slightly ecstatic about making some money. After my second shift, I had a massive curry craving. Curry is excellent for those who love a little salty-sweetness in their life.


There are many ways you can cook curry. You can make it super #foodporn worthy and load it up with high fats that are not so great for you… Or you can make it super healthy and detoxifying. I decided to take it upon myself to make a healthy plant based curry loaded with lots of veggie minerals and some good ole’ plant based proteins.


I seriously recommend you serve this dish with some coconut jasmine rice and warm gluten-free naan bread. I love to sprinkle slivered almonds and fresh cilantro on top as well. If you have a family member who does not love the taste of curry, add in some plain coconut or greek yogurt to soften the spices. I do this with Josh – since he does not like curry too much. Enjoy 🙂

Veggie Coconut Curry

Total Time: 60 minutes

Yield: 4-6 Servings


  • 2-3 Tbsp Coconut Oil
  • 1 Large Onion, Chopped
  • 2 Large Garlic Cloves, Minced
  • 2 Large Potatoes, Peeled & Chopped
  • 2 Gala Apples, Peeled and Chopped
  • 1 Cauliflower Head, Chopped
  • 2 Cups Green Beans, Chopped
  • 1 Can 550ml Chick Peas, Drained and Rinsed
  • 3 Tbsp Curry Powder
  • 1 Tbsp Garam Masala
  • 2 Cups Veggie Broth
  • 2 Cups Full Fat Coconut Milk (I like the Thai Kitchen brand)
  • 1/4 Cup Brown Sugar
  • Salt & Pepper to Taste
  • Sides & Toppings: Jasmine Coconut Rice or Brown Rice, Fresh Cilantro, Coconut or Greek Plain Yogurt, Naan Bread, Slivered Almonds


  1. In a large pot on medium heat, melt the coconut oil.
  2. Add in the onion. Let the onion soften for 3 minutes. Add in apples, garlic, potatoes, cauliflower and green beans. Let that soften for a few more minutes.
  3. Once the veggies are slightly softened, add in you chick peas, curry powder and garam masala spices.
  4. Add in coconut milk and veggie broth. Stir.
  5. Bring the pot to a boil uncovered. Once boiling, cover with a lid and cook on low for 45 minutes.
  6. After 45 minutes, take lid off add in brown sugar, salt and pepper.
  7. Serve with rice and all your favourite toppings. Enjoy!

Mexican Scrambled Tofu Breakfast Wrap

– Plant Based – Gluten Free – Refined Sugar Free – Dairy Free – Egg Free – Nut Free –


If you know me, I love eggs. That is one of the reasons I am not fully vegan. I just LOVE scrambled eggs and omelettes. This morning I noticed I had some tofu that needed to be use up and I also happened to find some amazing gluten free tortillas at the grocery store. That is why I decided to create this BEAUTY of a wrap. Holy moly did it blow my socks off.


I have made a tofu scramble before and I didn’t love it…. BUT now that I have tried it in a wrap, I am in love. The nutritional yeast adds such a wonderful ‘cheesiness’ to the tofu – and best of all – it has 3 grams of protein per tablespoons (score)!


If you have a hard time digesting kale, use a cup or two of spinach instead. Please go ahead and add as much toppings as you want! I have Toffuti and Daiya Cheddar Cheese in my fridge often. Adding these is just pure genius if you ask me. If you are not vegan and don’t have any of those in your fridge, regular cheddar cheese and sour cream will still taste great. Do yourself a favour and smother the tortilla in mashed avocado… Those good fats will have you going for hours and your skin will glow for days. When it comes to nutrition this wrap is extremely high in plant based proteins, vitamins and fibre. Cheers!

Mexican Scrambled Tofu Breakfast Wrap

Yield: 1 Large Burrito


  • 1 Tbsp Avocado Oil (Olive Works Too)
  • 120 Grams Firm Organic Tofu, Crumbled With Hands Finely or Chopped
  • 1/2 Cup Onions, Chopped
  • 1 Garlic Clove, Minced
  • 1 Small Tomato, Chopped
  • 2 Kale Leaves, Chopped
  • 1/3 Cup Black Beans, Rinsed and Drained
  • 2 Tbsp Nutritional Yeast
  • 1 Tsp Paprika
  • Salt & Pepper to Taste
  • 1 Large Gluten Free Vegan Tortilla
  • Suggested Toppings: Mashed Avocado, Toffuti (Sour Cream), Daiya Cheddar Cheese


  1. In a large skillet on medium heat, add your oil and chopped onions. Let soften for 3 minutes.
  2. Now add in: the crumbled or chopped tofu, garlic, tomato, and kale to the skillet. Let that all soften and cook together for 4 or 5 minutes.
  3. Now add in your black beans, nutritional yeast, paprika, salt and pepper.
  4. Once everything is tender, place your tortilla in the microwave for 30 seconds to warm up. Then add all your toppings to the tortilla.
  5. Lastly, add the tofu veggie scramble to the tortilla and slowly fold into a burrito shape.
  6. Enjoy warm!

Broccoli Pizza Crust

– Vegetarian – Gluten Free – Soy Free – Dairy Free – Sugar Free –


This pizza is an absolute game changer. Not only is it loaded with Vitamin A and C, it is super high in fibre, low in calories and so tasty! I tried super hard to make a vegan version of this pizza crust but it never turned out as well as I would have like it to. So for this one, I am going to stick to the vegetarian version.

When it comes to toppings, add whatever you like! My favourite seems to be soy mozzarella cheese with tomatoes, feta , caramelized onions and basil. It really hits the spot when you want something delicious but healthy. I love feeding this dish to my boyfriend and little brother who don’t like ‘green things’ that much. It is a great way to hide valuable nutrients to their diets. Enjoy!

Broccoli Pizza Crust


  • 1 Large Broccoli Head, Chopped
  • 1/2 Cup Almond Meal
  • 1 Tbsp Flax Seeds, Ground
  • 1/2 Onion, Chopped
  • 2 Eggs
  • 1 Tsp Sea Salt


  1. Preheat your oven to 400 degrees.
  2. In a food processor, add in your chopped onion. Blend on high until the onions are super fine. Pour the onions into a large bowl.
  3. Now add the chopped broccoli into the food processor. You may want to blend half the chopped broccoli before adding the second half. It is easier to blend less at a time. Once all the broccoli is finely blended into small bits (that look like fine rice), add the broccoli, almond meal, flax, eggs and sea salt into the same bowl as the onions. Mix everything together really well.
  4. On a lined pizza baking sheet, pour the batter into the centre. Take a spatula and evenly spread the crust batter out into a circle shape. Make the crust about half an inch thick.
  5. Place the pizza pan into the oven for 15-20 minutes. The crust should be fairly cooked throughout before you add your veggies.
  6. Once the crust begins to become golden brown, then add your veggies and other toppings and cook for another 5-10 minutes.
  7. The edges of the pizza will be borderline burt looking... However, the dark brown crust is normal and it will taste just fine. Enjoy!

Easy on the Banana – Heavy on the Blueberry Muffins

– Plant Based –  Gluten Free – Nut Free – Refined Sugar Free – Dairy Free – Soy Free – Egg Free –


Am I the only one obsessed with blueberries?? I remember when I was a little kid I used to eat four or five cups of fresh local blueberries for lunch sometimes. Obviously I don’t do that now… I can’t imagine the kind of damage that would have on my poor stomach. But it is safe to say, I love the blueberry! I also love brown rice flour. That is what inspired me to make these muffins. On top of how delicious they are, they are a one-bowl-wonder. There is little mess to clean up and they are ready in a flash.


I love the taste of bananas. The beautiful banana provides a wonderful creamy sweet base to any baked good. That being said, I did not want to add to much banana to over power the taste of these muffins. Plus, banana has a high GI which means it spikes your blood sugar. These muffins are not too sweet which I love. They are truly the perfect mid-morning or mid-afternoon treat with a cup of tea or coffee.


As a side note, if you do not own any GF oat flour, I suggest you place one cup of GF rolled oats into your blender and blend on high for 30-40 seconds. This will save you the money of buying a whole package of oat flour.

These muffins are loaded with omega-3 fatty acids for great skin, nails and hair. They also have a fair amount of fibre in them to keep you fuller for longer. Feel free to add more toppings like hemp seeds, pumpkin seeds, or almonds to the top of these babies before you pop them in the oven. I personally prefer soft moist muffins versus crunchy ones. But that doesn’t mean you can’t make these your own. Enjoy!

Easy On The Banana Extra On The Blueberry Muffins

Yield: 9 Muffins


  • 2 Tbsp Flax Seeds, Finely Ground
  • 2 Tbsp Chia Seeds, Finely Ground
  • 12 Tbsp Water
  • 1 Ripe Banana, Mashed
  • 1 Tsp Vanilla Extract
  • Dash Cinnamon
  • Dash Cardamom
  • Pinch Himalayan Sea Salt
  • 1/4 Cup Pure Maple Syrup
  • 3 Tbsp Coconut Oil, Melted
  • 1 Cup Oat Flour
  • 1 Cup Brown Rice Flour
  • 2 Tbsp Baking Powder
  • 1 1/2 Cups Frozen or Fresh Blueberries


  1. Preheat your oven to 350F Degrees. Grease or line 9 medium sized muffin tins.
  2. In a large bowl, add your ground chia, ground flax and water. Let sit for five minute to set.
  3. Once that mixture is thick and goopy, add in your mashed banana, vanilla, cinnamon, cardamom, salt, maple syrup and melted coconut oil to the same large bowl as the chia/flax mixture. Mix well.
  4. Then add in your oat flour, baking soda and brown rice flour to the same bowl. Mix lightly (do not over mix... The flour should be visible).
  5. Now add in your blueberries to the bowl. Mix in (again, do not over mix).
  6. Now with a spoon, fill all 9 muffin tins with batter evenly. Add any toppings you desire.
  7. Place into the oven for 22-23 minutes. Enjoy!


You may store the muffins for 2 days in a sealed container. You can also freeze them in a plastic bag or sealed container and reheat them when ever you want.


Why Your Skin Isn’t Clear

Ten underlying reasons your skin isn’t as clear as you’d like it to be.


1. Hormones & Other Health Problems

Poor skin may be a sign of hormonal imbalance or another underlying health condition. Check in with your doctor or a natural path to look more into it. The photo above is a wonderful reference.

2. Pillows 
You may not think pillows and bed spreads play a big role in skin care, but they really do. If you are acne prone, I suggest washing your bed sheets every weekend. It’s amazing how even a little dirt and bacteria can affect your glow.

3. Dehydration 
When your body is dehydrated your skin will do one of two things: dry out completely or send excess oil to the surface of the skin – inevitably leading to acne. Water is also vital for flushing out toxins that lead to skin complications.

4. Nutrition 
Nutrition is one of the biggest factors – if not the biggest factor – in your skin care routine. Your daily dose of vitamins and minerals are essential for nourishing your skin. Aim to eat 7-8 servings of leafy greens, low-glycemic fruits and other veggies.

5. Stress
Do you find you’re a stressed human being? This could easily be the answer to your skin problems. Try setting a mediation or yoga routine if you think this could be the cause.

6. Sugar
This one goes hand-and-hand with nutrition… Sugar is the number one cuprite when it comes to acne. If you notice you eat a lot of sugar (even fructose), try cutting back.

7. Lack of Sleep
Your body needs rest to rejuvenate skin cells. Get at least 7-8 hours a night.

8. Allergies 
You could be using a product that doesn’t agree with your skin. It could also be an allergic reaction to something you are eating. Try out new products to find one that works best for you. If you think you may have a food allergy check in with your Doctor.

9. Hygiene 
There are three common problems when it comes to poor skin:
1. Over cleansing the face.
2. Not cleansing the face enough.
3. Not cleansing the right way.
If you wash your face more than twice a day, your body will send excess oil to the face and cause breakouts.

Not washing your face at all, on the other hand, could also be apart of you complexion problems. Find a product that works for you and get into the routine of washing up before bed. I once heard that washing your face in the morning is actually more damaging then helpful for the skin; as your body produces excellent natural oils while you sleep. I personally wash my face before bed and after workouts – that’s it.

Lastly, make sure you apply your facial products correctly. Do your research.

10. Moisturizer 
It is so important to moisturizer – no matter what skin type you have. If you don’t use one already, get on it! If you know you have oily skin, look for a compatible oil free moisturizer. If you have dry skin, find a nice facial oil.

Get your glow on!

With Love, E




The photo above is taken from Annmarie Gianni. I absolutely love all her products.

Celebrate Spring at The Village!

Join The Village Clinic and many other local health companies this Sunday!

TVC May event

My dearest Vancouver friends, on May 1st I will be at The Village Clinic running an afternoon of interactive demonstrations, sampling of amazing local products and an opportunity to purchase fresh new springtime treats!

There will also be an amazing group meditation experience @ 2:00pm lead by Beth Triano, BA, RYT, MACP (in progress). She will guide a meditation that infuses a whole new experience of rejuvenation.


Koko’s Kitchen will be suppling some amazing cold pressed juices. There will be lots of nutritionists and other health care professionals giving out diet advice and health baskets. Come a little hungry for the raw chocolate samplings. There will be many fun activities for the kiddies as well.

Come say hi between 12pm – 4pm!! It is sure to be lots of fun. You can pick up a free complimentary infrared sauna coupon – so you can detox your way into Spring. I hope to see you there! 🙂

RVSP on Facebook here.

Nine Health Habits for Life

Nine health habits for a leaner & longer life.


You may think you are a healthy person, but sadly that may not be the case. In today’s society, people become incredibly fixated on what makes them physically appear their best. For women, that may be super skinny with a huge butt. For men, that may be super jacked. That being said, many believe if their lifestyle helps them attain that ‘perfect’ image… it means they are ‘healthy’. Unfortunately, that is not always the case.

Let’s analyze a meal replacement for example. A lot of the protein bars nowadays are labelled ‘low calorie’, ‘low-fat’, and ‘no-sugar’… But when you look at the ingredients, you can’t even pronounce half the names in the bar. My theory is: if you can’t pronounce or recognize an ingredient, it is probably not a healthy item. You are better off getting the ‘nut and seed bar’ will no chemical additives, at 300 calories and lots of healthy fats. Nowadays people are programmed to think these kinds of bars are ‘unhealthy’ for you. However, it is these bars that will actually help clear your skin, increase your energy and fill you up for longer… Trust me! Stop reaching for the processed ‘dessert’ protein bars and try a handful of almonds instead.

Let’s talk about calories. “Do calories really exist???”

Yes and no. Certain foods tend to actually raise your metabolism and counteract the calories. For example, eating hummus and veggies may be 200 calories on paper. A protein bar, on the other hand, may read 150 calories. But the difference between the two meals is the protein bar is filled with artificial and unhealthy ingredients that do nothing for your body, while the hummus and veggies will ramp-up your metabolism and actually burn calories for you.

Don’t focus on eating less, focus on eating more of the good stuff!

Below are a few of my favourite tips for maintaining a healthy lifestyle. When you implement healthy habits, your natural weight will take its course and your energy will vastly improve.

1. Drink Your Water 

You don’t need to drink 4 litres of water a day… All you really need is 8 cups. If you workout or drink caffeinated beverages, I suggest adding a few more cups for sure. Water is essential for detoxifying the body, keeping a stable metabolism and keeping your mind sharp.

2. Start the AM with Water

I suggest you start every morning with a glass of warm water and fresh lemon. If you really want to ramp up your metabolism, you can add some turmeric, cayenne pepper and a splash of apple cider vinegar. When you drink warm water first thing in the morning, it helps flush out any toxic waste, cleanse the kidneys, and replenishes the body from a long slumber.

3. Eat More Whole Foods, Less Processed Crap 

Enough of the pumpkin spiced protein powders and sugar free brownie protein bars! Start actually eating whole foods! A wholesome diet consists of: whole grains, plant based proteins, fish (if you are not vegan), lots of vegetables, fruits, nuts, seeds and legumes. If it comes straight from the earth, it is most likely better for you than anything from a wrapper.  When you make this change, you will notice a huge difference.

4. Cut Your Sugar Intake 

Sugar in any form is addicting. Don’t be fooled into thinking you can eat as much natural occurring sugars as you want. Limit your fruit intake to a few helping per day. Drinks can be incredibly high in sugar. Limit your alcohol and juice consumption to a few glasses per week. Then again, don’t cut this out entirely… You only have one life, live it!

5. Move It 

Healthy people like to move. Try to get in some form of exercise at least 4 to 6 days of the week. On top of that, try to get your daily steps in. Park the car a little further from work than usual. Take the stairs instead of the elevator. Instead of binging in Netflix, go for a bike ride. The more you move, the longer you’ll live.

6. Sleep

This one is huge! Sleep is so crucial for a healthy lifestyle. I aim to get 8 hours of sleep a day; even if that means heading to bed at 8:30pm. Some people can run better on little sleep, however, I am not one to mess around with my zzzz cycle. The more you sleep, the less you’ll crave unnecessary sugars and caffeine.

7. Listen to Your Body 

In today’s society our bodies get distracted and confused so easily. When your body is screaming for food, actually ask yourself, “am I really hungry?”. Sometimes when your body is asking for food, it is really asking for comfort or love. Do not confuse loneliness or stress for hunger. Sometimes hunger pains are actually a sign of dehydration. Drink a cup of water if you think that might be the case. If you tend to over eat, try using a smaller plate or bowl. This will prevent mindless eating.

8. Breakfast 

Make breakfast your dessert if you have to! Healthy pancakes, a creamy smoothie, a chocolate muffin… Anything is almost better than nothing! After hours of fasting over night, your body need nutrients and fuel for the day! Always eat a healthy breakfast thirty minutes after waking. The more protein and fibre you add to your breakfast, the better. This will stabilize your blood sugars and prevent binging later in the day.

9. Heal The Relationship Between Your Body and Food

It is too easy to get wrapped up in hating certain parts of your body. All that hate can lead to a very unhealthy relationship to food. When you deprive yourself of the things you love, it only backfires. Once you let go of your little imperfections and start loving your body, the way you eat will seriously improve and you’ll start looking your best. If you find you are constantly fad-dieting and binge eating, you may have a lot of mending to do.

I will preach balance till the day I die. If you want ice cream for lunch on a Tuesday, go have your ice cream… Just don’t have eight scoops. Learn what balance means and stop being so hard on yourself.

Life is too short to be unhappy and unhealthy. Be grateful for your health and your beautiful body!

With Love, E