Up until a couple of weeks ago, it had been a year since I last went for a run. 

Well, 364 days to be exact. The last time I ran was this little race on the east coast called the New York City Marathon. It was a perfect day, a perfect run, a perfect race. And a perfect excuse to take a little time off after training for five months. 

Only a little time turned into a month and then a season and before I knew it, it had been a year. 

It almost certainly would have gone longer than that had the running angels over at The Color Run not reached out and offered me a couple of free entries to the San Diego 5k. 

I decided that a little 5k fun run was the perfect way to kickstart my return to running. Better yet, I decided it was also the perfect opportunity to achieve a lifelong dream... to get Ryan to run a race with me. 

Plastic Free For the Sea


How much plastic is in your bathroom?

A few weeks ago, I couldn't answer that question. And a few months ago?

I wouldn't have cared about the answer.

But then I spent time with Groundswell Community Project's surf program for women this summer and I started to learn about how plastics were hurting our oceans. I learned how more mindful changes to my lifestyle could actually make a difference.

So I pulled every single piece of plastic out of my bathroom. And I counted.

Hearty Plant-Based Quinoa Chili


Even though it's still 90° degrees out in San Diego, we are officially in the middle of my favorite season: autumn. Which means it's time for one of my favorite fall activities: cooking chili.

This year, I've been interested in working more plant-based dinners into the rotation. As a lifelong meat eater, I don't have a lot of practice cooking meals that aren't constructed around meat. I also have a hard time feeling like I'm getting enough protein or like my meal is hearty enough when I attempt plant-based dinners.

But if there's any meal that defines heartiness it's chili. I don't think it's even possible for chili not to be hearty. So, inspired by a recipe I saw in a cookbook at my friend Makena's house, I attempted my own version of the One Pot Quinoa Chili from "28-Day Plant-Powered Health Reboot" by Jessica Jones and Wendy Lopez and it was delicious. 

Fresh jalas from the garden!

Jessica and Wendy's book has a lot of other amazing plant-based recipes and their Instagram account,  @foodheavenshow, is super inspiring. These two bicoastal registered dietitians have such a refreshing and realistic take on eating healthy. I will definitely be going back to their cookbook for more of our plant-based dinners this fall.

Ultimately, this recipe is as simple as it is tasty and it will easily provide dinner for two and at least 4-6 lunches to boot. It's also a great excuse to harvest your home garden or use up any veggies before they go bad!

Hearty Plant-Based Quinoa Chili
Yield: 6-8 Servings

  • 1 medium white onion, diced
  • 2 medium tomatoes, diced
  • 3 large carrots, diced
  • 1 large red bell pepper, seeded and diced
  • 2 large zucchinis, diced
  • 3-5 cloves of garlic, minced
  • 2 jalapeƱos, seeded and chopped
  • 2-3 tbsp extra virgin olive oil
  • 3 1/2 cups of water
  • 2 15.5oz cans of organic tomato sauce
  • 1 15.5oz can of organic black beans, drained and rinsed
  • 1 15.5oz can of organic chickpeas / garbanzo beans, drained and rinsed
  • 1.5 cups uncooked quinoa
  • Cumin
  • Chili powder
  • Red chili pepper flakes
  • Sea salt and black pepper
  • 2 tbsp diced green onions
  • Shredded cheddar cheese

1. Chop up all the veggies and mix together in one bowl with the minced garlic. Set aside. 
2. Heat up the olive oil in a large pot over medium heat. Once hot, pour the bowl of veggies in and cook for 5-7 minutes.
3. Add the water, tomato sauce, black beans and chickpeas and stir. 
4. Once all the veggies, beans and liquids are mixed together, add the uncooked quinoa and spices. Cook for 30-35 minutes, stirring every 10 minutes. Note: I don't really measure out spices, I just kind of eyeball it and keep adding it in as I cook. Go light with the red chili pepper flakes though, unless you want it really spicy!
5. Top bowls with some cheddar cheese and garnish with green onions. Enjoy!
6. Oh yeah! And compost what's left! :D

Yellowstone National Park



That was the caption that caught my attention when I was scrolling through Instagram photos from a former classmate's road trip earlier this summer. She was in Yellowstone and had just learned that the park was actually a supervolcano, something that was also news to me. 

A quick Google search from a lazy Saturday morning in bed confirmed that Yellowstone is, in fact, a supervolcano. And while the chances of its next eruption occurring during my lifetime are slim, it's still going to erupt again one day. 

And I wanted to be sure I'd seen it before it does and the earth plunges into volcanic winter.

Jake & Eggs


If you've been on the hunt for the perfect biscuits and gravy in San Diego, I have good news for you: I found them.

Jake & Eggs, a pop-up breakfast spot that takes over Ocean Beach's Sundara restaurant Wed-Sun from 8-2pm, has been on my to-do list all summer. When I woke up starving last Saturday morning with no plans, I decided it was time to #treatyoself to a nice breakfast.

There was a 15 minute wait when I arrived, but they text you when your table is ready, which is nice. It gave me time to wander around in Olive Tree Market and score some of my favorite Jackie's Jams.

Once I was seated and it was time to order, I was overwhelmed by how tasty everything sounded and looked. It is really hard to not order everything.

I ended up with some Dark Horse Cold Brew, Jake's Lemonade Sangria (SO GOOD!), a side of biscuits and gravy (SO GOOD!), and their Sweet Potato Hash with avocado subbed for eggs.  Their biscuits and gravy were honestly the best biscuits and gravy I've ever had in my life. The gravy is this fluffy, airy sausage and thyme gravy that is just like getting a warm hug from your food. I don't know how else to explain it.

Next time you find yourself in OB for breakfast, remember this little gem of a secret breakfast spot. I promise you won't be disappointed!

Jake & Eggs
(inside Sundara Indian Cuisine)
(619) 419-1207
1774 Sunset Cliffs Blvd
San Diego, CA 92107