Past life and laughter

Happy post Valentine’s Day!

Last night I saw Wicked the musical with my best friend Grizzy instead of going on a date with my man. (He was working and we had plans for the weekend anyway.)

It was her first time, my third. It was as amazing as the first time I saw it almost 10 years ago.

It reminded me of my high school days on the stage and how much I miss performing. I always get emotional seeing live shows because I know the feeling of hot lights in your face and getting a laugh from the audience at just the right moment. It’s this crazy adrenaline rush that gives you a high for the rest of the night.

Stepping into a character and becoming another person takes a lot out of you and reveals a lot about you as well. Sometimes it’s uncomfortable, you have to push yourself past your comfort zone and open up to strangers who may or may not like what you have to say.

I miss the laughter the most. When you say the funniest line in the script and you have to suppress your own laugh because the audience won’t stop laughing. That’s the best feeling in the world, making people laugh.

Maybe I’ll get back into it some day. I could audition to be Blanche Dubois in the Hialeah rendition of A Street Car Named Desire. Or maybe I’ll become a stage mom like mine was and make all the costumes for the shows and bring all the snacks. Either one of those options would make me happy.

Stay laughing my friends.

Prosciutto wrapped asparagus

Oh man, do I love veggies.

Especially wrapped in anything crispy.

Heres an easy way to step up your asparagus game while creating perfect portions.


Prosciutto wrapped asparagus

– One bunch of organic asparagus (about 25 spears)
– 7 slices of prosciutto (usually one package)
– 2 Tbs Tessemae’s organic balsamic vinaigrette
– salt and pepper to taste

  1.  Preheat oven to 375°
  2. Clean and trim asparagus spears. I just bend them at the bottom slightly until they naturally break apart. It’s about 1-2 inches from the bottom.
  3. In a bowl season asparagus with salt and pepper and mix with balsamic vinaigrette.
  4. Once totally coated wrap 4-5 spears with one slice of prosciutto
  5. Bake on a sheet pan uncovered for 8-12 minutes until asparagus is bright green and prosciutto is crispy
  6. Serve immediately


Notes: I generally use sauces that don’t have any refined sugars because I’m generally paleo, that’s why I use Tessemae’s brand. Feel free to use regular balsamic vinegar and olive oil instead if thats what you have on hand. I also like using prosciuto instead of bacon because it stays wrapped better and most bacons contain chemicals, sugars, and fats I dont care to eat. Saying that, you could totally use bacon instead but I think this is a fancier and healthier recipe.


Dairy free mashed potatoes

Lets talk potatoes!

If there is one food that absolutely makes me happy it has to be the potato. Mashed, whipped, fried, diced, sautéed, and all the other ones i can’t think of. To me no holiday is complete without a potato. Since going dairy free I’ve been worried about missing out on all the delicious potato options. My usual mashed potato recipe includes sour cream, butter, and cream cheese. All things i can no longer eat without a swift trip to the restroom (#oversharing). So I’ve been on a mission to find substitutes for all the things i love.

As I’ve been exploring dairy free cheese options I’ve discovered a brand that has completely satisfied my craving for creamy goodness. Kite Hill has saved me from giving in to regular cream cheese and consequently ending up with a stomach ache. I eat it with gluten free crackers and pretzels, and now in my mashed potatoes.

Simple dairy free mashed potatoes

– 4 medium russet potatoes
– half a cup warm almond milk
– half a cup Kite Hill cream cheese style spread ( i like chive flavor)
– 1 Tbs magic mushroom powder
– Chives (as topping)

  1. Boil potatoes in a large pot until tender. About 20 minutes.
  2. While potatoes are boiling combine almond milk, spread, and mushroom powder and whisk until smooth
  3. Drain potatoes and mash in a large bowl
  4. Once mashed into smaller pieces whip with an electric hand mixer (or stand mixer) for super fluffy texture
  5. Slowly add almond milk mixture to whipped potatoes.
  6. Top with delicious things like bacon and chives