Celebrate it all

A Very Happy Holidays to You and Yours!

This past weekend I was quite touched to be included in my very good friend's 40th birthday weekend away in Woodstock (yes there I am enjoying it!). A cabin full of fabulous, interesting, fun-loving people, tons of snow, great meals, games, stories and fulfilling conversation. What a treat! 

At one point in the weekend my friend Alex commented on how by coming there she was missing several other parties and I said the same. Oh the trade-offs in life! Clearly we knew where we needed to be and that it's really something to celebrate, having so many great people in our lives and so many options! Now is the time to celebrate it all--yes even the bad stuff. Our challenges and our successes, our short-comings, our conflicted families. The whole bit. 

Why all of it? Because YOU actually are somehow or another, wiser, better, smarter, more aware from the culmination of your experiences. Even the ones that feel like s*%t. Find some ways to ENJOY this last stretch of the year and remember it ultimately comes down to TAKING CARE of YOU (and your loved ones of course). And as my wonderful coach said recently: 

"Each new day is a new beginning. An opportunity to create a day filled with joy...to see life from a more positive perspective...to start a new habit...to remember how sacred you are...to fall in love again...to cross something big off your list. Make your day count today. You're the only one that can."
See you in 2014!
With love, 



A delish gluten free holiday treat: 

Almond Flour Shortbread Cookies

(*with variations!)

In honor of it being the holidays, you may as well have a healthy AND delicious cookie recipe! Gluten free, and a healthy combo of three essentials:
protein, fat and fiber! Yes we need them all.

Have fun with this recipe and let me know what you think! 

Ingredients:2 1/2 cups almond flour
1/4 tsp sea salt (unrefined is best if you can)
1 cup almonds, toasted and chopped

5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!)
1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted. 
1 tbs vanilla extract

(one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2tsp cinnamon) 


Make sure to have:Cookie sheet
Parchment paper


Directions:1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

3. In a smaller bowl, mix together the honey, melted butter and vanilla.

4. Combine the wet ingredients with the dry.

5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter.

6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm.

7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices.

8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them.

9. Bake for 7 to 10 minutes in the oven or until lightly golden.

10. Cool before enjoying. Store cookies in an airtight container.

Makes 23 cookies.