Gut reset

Kelly and I have been doing the Whole30 and we are on day 16. Say what you want about “diets”… I feel damn good, I’m eating well, and I’m spending a lot of time in the kitchen.

Things that are hard:

  • being social (we live near too many breweries and I still am not totally clear on whether or not I can have kombucha…)
  • some headaches here and there
  • night shifts at work (I’M SURROUNDED BY SNACKS!)

Things that feel good:

  • making lots of bone broth
  • planning out meals (less waste!)
  • feeling energized
  • going up a notch on my belt buckle
  • learning to use sugar free substitutes like coconut aminos

Here are some happenings from our kitchen ūüĎ©ūüŹľ‚Äćūüć≥

Also, Kelly has to go on a work trip next week. Send her good vibes that she can push through.



With Thanksgiving tomorrow I find myself pondering ways to give back to my community. I have been on and off with volunteering and it’s time to be back on. During my first read through of¬†Small Victories, I resonated with Julia’s call for action towards the back of the book. I am grateful for the food I can buy and being able to spend time in my kitchen. However, I recognize¬†this is a privilege. So this morning I spent some time searching for ways to contribute locally in Denver and this is the short list of organizations I came up with and their missions.

One Colorado¬†– ¬†“To secure and protect equality and opportunity for lesbian, gay, bisexual and transgender Coloradans and their families.”

African Community Center¬†– “To help refugees rebuild safe, sustainable lives in Denver through supportive networks of people, services and community activies.”

Project Helping¬†–¬†“Use the joy and purpose created by volunteering to improve mental wellness.”

The GrowHaus¬†–¬†“Create a community-driven, neighborhood-based food system by serving as a hub for food distribution,¬†production, education,¬†and economic development.”


On another note, if you are able, please consider donating to Standing Rock.
You can contribute here.
¬†This monetary donation will help provide “legal, sanitary and emergency purposes” for the Standing Rock Sioux Tribe.

Find many other ways to get involved here.


A soup for an eager winter enthusiast

Autumn has always been my favorite season. Growing up in New England made it pretty easy to fall in love with fall. This season¬†is off to a slow start in Colorado and although I shouldn’t be complaining about the sunshine and warmth, I am looking forward to 40 degree days instead of 60.

My job also has a fairly strange schedule and it’s not so often that Kelly and I get to have a low key Sunday dinner together. Yesterday was one of those days. With just enough chill in the air (not really…) I decided to make Roasted Red Pepper + Pear Soup. My small victory for this soup was that I made my first homemade stock the night before! I’ve been making my mom’s chicken soup for years, but I’ve never made my own stock. I used leftover roasted chicken bones (from the fennel, rosemary + lemon¬†recipe) and a bunch of trimmings from carrots, celery, onions, and garlic. I’ve started to keep all my vegetable trimmings in a bag in the freezer now for this purpose.

One of my favorite parts of this soup was roasting the peppers until they burned.¬†I have a feeling I will make them again¬†and maybe try my hand at a spin-off replication of my favorite jarred peppers by¬†Rao’s. The color of the soup was a beautiful autumn orange. I am excited to try the butternut squash and curried carrot spin-offs!

Kelly was our bartender for the evening and mixed up a few Whiskey + Maple Syrup Sours. She seemed to especially love whisking the ingredients together and was quick to tell her family that this would be the new Christmas cocktail.