Thanks for a “Whole” Year

It’s the one year anniversary of livingdelishandnutrish.com

Wow, has it been a year! I'm thrilled that so many of you have joined my little community. I am truly grateful and appreciative of each of you. Mostly because you're making a commitment to yourself! Leaning into some healthy options! Incorporating a couple of things here and there is just as meaningful as going "cold turkey". Setting an intention for yourself is the beginning of building healthy habits. Giving yourself credit for every small win is how you stay motivated. You have to do what suits you, so good for you!

And - welcome to my new format! I've taken some time to reconfigure these bi-weekly newsletters to feature the information you are the most interested in. Of course, recipes are the numero uno click! So - each week I will feature a recipe from my website. It might be new, it might be and oldie-but-goodie, it may or may not be completely Whole30 or paleo!
It will be healthy and packed with nutrients.

This week - let them eat cake! I'm celebrating one year of livingdelishandnutrish.com. And, being a pastry chef, cake is one of my all-time favorite foods. Any kind of cake, as long as it's made from scratch and isn't coated with that shortening-based disgusting grocery store frosting that's so sugary it makes my teeth itch. Yuck. This olive oil lemon cake is completely grain and dairy free. It's dense and flavorful, but the whipped egg whites give it a light crumb. Topped with the balsamic fruit, I don't think you can get closer to a more perfect spring dessert.

Thanks so much for sticking with me throughout this year, it's been a year of adjusting, discovering and learning for me. I graduated from the Institute of Integrative Nutrition with a Certificate in Health Coaching, became Whole30 Coach certified, and now I'm studying a Hormone Health specialty. I've also figured out how to create newsletters in MailChimp, build a website on SquareSpace, and a lot of other technical stuff that, quite honestly, are the very reasons I changed careers from graphic design (high tech) to pastry (low tech)! Yikes! I've just never stopped taking an interest in something new, and figuring out how to apply it to things I want to accomplish. It's been fun watching it come full circle.

I hope you continue to follow me on social media, try my recipes and post your results so I can see! I'm always available for questions and kitchen support as well! So please don't hesitate to reach out!