Month: July 2017

Hello my loves,

This is one of those posts, I almost hate that I have to write but I could not resist. As many of you know, I got my start coaching pretty organically after running a successful blog, putting my life on the interwebs and having people genuinely wanting to work with me to help them. It was never some sort of business scheme to make a lot of money, it was quite honestly, a total surprise to me that I so effortlessly stepped into the role and truly loved what I was able to contribute to these ladies’ growth. In the past year or so, I stepped away from working one on one with people in as great of a capacity because of some strong negative feelings surrounding the coaching industry.

I would get sick to my stomach watching these coaches promise things they couldn’t even deliver for themselves and charging out-of-this-world prices for it. EVEN WORSE, bullying you if you didn’t find it reasonable to dive in for 10k or 20k a month!

I became so disgusted by some of my so-called colleagues that I had to go do some deep re-evaluation of if I even wanted to have any part in the industry. 

Once I put the question on the table and opened myself up to seeing it in more depth, it was heart wrenching the stories that serendipitously ended up in front of my face. Stories of coaches who used intro calls to find someone’s tender spots and then pressed on them when it came time for payment, leaving these ladies feeling like if they didn’t cough up thousands of dollars they were “succumbing to the fears that were holding them back”. Gross. Gross. Gross.

I met a woman who “found” her coach because she kept on reaching out to her on facebook insisting on a free call and then once she took her up on it made her feel like she had to give her credit card before they got off the phone or she would lose the “special rate”. She told me that she told her coach in the first couple sessions that she would never want to get clients the way her coach got her because ‘it didn’t feel good”.

I had to break the bad news to her, if her coach knew ANY other way to naturally attract clients she wouldn’t have used those methods. She can’t teach what she doesn’t know.

Even writing about those few examples has my heart pumping and my eyes tearing. I want to take so many of these women in my arms and say, “It’s okay — you were hoodwinked. You were vulnerable and someone took advantage of you. It is NOT your fault that you fell for their low vibrational ways. Hold yourself through it and stand on the knowledge you NOW have about what you want and what you don’t.”

Here’s a vlog I made on the subject about how you can tell if a coach is right for you and some red alerts to look out for when it comes to those to avoid:

So now you know how to have your full wits about you while deciding who you want to work with as a coach. But is hiring a coach even the right move for you? Here’s another vlog I made on this topic, if you are not 100% sure you are ready to be working with someone or if you are having second thoughts.

So how did it end for me? What conclusion did I come to after almost a year of reflection and inner work around this topic as well as some VERY HEALING purging exercises of the anger I have towards some of the people who I see out there doing this?

I realized that I needed to be the presence of the alternative. The answer to the presence of the negative is not to hide, run away or disassociate, although I have compassion for myself for needing to go through that journey to be able to come back in full integrity and feel aligned again, THE ANSWER IS ALWAYS TO BE THE PRESENCE OF THE POSITIVE. TO BRING THE LIGHT TO THE DARKNESS INSTEAD OF RUNNING AWAY FROM WHAT’S TURNED DARK.

So for the first time, in quite a bit for me I am full force back and opening my doors to new coaching clients for both one on one sessions and my six-month Practical Magic Mentorship. AND I’m going to keep doing it my way, by putting out good content, by sharing my life and who I am authentically and allowing the people I can truly serve to come to me. I am going to be teach my soul-centered business clients and practical magic mentees the same thing, that they can have a THRIVING, ABUNDANT business without doing something that feels gross, without compromising their integrity. I’m going to shine even brighter because we have a lot of darkness to dissipate in this industry and I won’t let it push me out. I’m excited to build a little “army” of soul-centered lady bosses who are showing the presence of the positive, leading from the feminine, from their heart and creating flourishing business regardless of what industry they are in but especially if they are coaches, teachers, leaders, and aren’t we all always all of that at the end of the day?

Thank you for letting me share this with you. It was heavy on my heart and it means the world to me that I have a safe place with you beautiful beings to share my truth. Please comment below or in the youtube videos and let me know your thoughts and feelings on all of this and of course, if you’d like to join my tribe in being the presence of the alternative, you can check out my mentorship options here, I can’t wait to work with some of you on a much deeper level.

All of my love,

C

Thanks for joining me this AM on KTLA, I hope you enjoyed hearing about these fresh, healthy takes on classic BBQ dishes and are inspired to get into the kitchen. Enjoy the recipes below and don’t forget to check out my book “Eat with Intention” for all these recipes and more, including tips on loving and communicating with your body and more delicious recipes paired with mindful tips and meditations.

 

Watermelon Gazpacho

Yield: 4 servings
INGREDIENTS
2 cups chopped watermelon
2 red bell peppers, seeded and roughly chopped
1 green apple, peeled and roughly chopped, divided
1 cucumber, peeled and roughly chopped, divided
½ white onion, diced
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh mint, divided
1.In a blender or food processor, combine the watermelon, bell peppers, half the apple, half the cucumber, and onion. Add the olive oil, balsamic vinegar, and 1 tablespoon chopped mint and purée until thick and smooth.
2. Pour the gazpacho into serving bowls and stir in the remaining apple and cucumber. Sprinkle over the remaining 1 tablespoon mint. Chill before serving!
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Dairy-free Caesar Salad
Yield: 2 servings
INGREDIENTS
½ cup canned chickpeas, rinsed and drained
1 teaspoon extra-virgin olive oil, plus extra
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
¼ cup sliced or whole almonds
1 tablespoon nutritional yeast
1 head romaine lettuce, leaves separated and coarsely chopped
1 avocado, halved, pitted, and sliced
DRESSING
1 tablespoon garlic hummus
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
Juice of ½ lemon
1 teaspoon dried oregano
1. Preheat the oven to 425°F (220°C, or gas mark 7). Line 2 baking sheets with parchment paper and set aside.
2. In a medium mixing bowl, combine the chickpeas, olive oil, curry powder, coriander, turmeric, garlic powder, salt, and pepper and toss until the chickpeas are thoroughly coated. Transfer the mixture to one of the prepared baking sheets and roast for 10 minutes, stirring occasionally, until they start to brown.
3. Meanwhile, combine the almonds and nutritional yeast in a small bowl and toss until the almonds are thoroughly coated. (Add a teensy bit of olive oil to help it stick, if necessary.) Spread on the second prepared baking sheet. Roast in the oven for 7 to 9 minutes, or until lightly browned.
4. To make the dressing, combine all the ingredients in a small bowl and whisk until creamy. Season with salt and pepper.
5. Put the chopped lettuce in a salad bowl, add the dressing, and toss lightly. Top with the roasted almonds and chickpeas and sliced avocado. Serve.
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BBQ Tempeh Tacos

Yield: 4 tacos

INGREDIENTS
½ cup chopped Brussels sprouts
1 tablespoon Dijon mustard or horseradish
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
Coconut oil cooking spray, for greasing
4 to 6 slices (¼ inch, or 6 mm, thick) tempeh or extra-firm tofu, cut into bite-sized pieces (you can substitute with black beans)
3 tablespoons organic barbecue sauce or garlic teriyaki sauce
4 flour tortillas (or corn for gluten-free)
2 romaine lettuce leaves, shredded
1 medium carrot, shredded
1 avocado, halved, pitted, and sliced
1 shallot, thinly sliced
1. In a medium bowl, combine the Brussels sprouts, Dijon or horseradish, garlic powder, onion powder, and a little salt and pepper and mix well until the Brussels sprouts are thoroughly coated.
2. Spray a little cooking spray on a medium frying pan and gently sauté the Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside.
3. Heat the tempeh or tofu in a nonstick frying pan over medium heat and add the barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp.
4. Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with the remaining tortillas.
5. Place the lettuce in the center of a tortilla, and then add the carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.
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The Ultimate Veggie Burger + Avocado Fries
Yield: 12 burgers
INGREDIENTS
FLAX “EGG”
1 tablespoon (9 g) flaxseed meal
3 tablespoons (45 ml) water
BURGERS
Olive oil cooking spray, for greasing
1 bulb garlic, cloves separated and peeled
1 cup (164 g) cooked chickpeas
½ cup (35 g) cremini mushrooms
1⁄3 cup (80 g) Dijon mustard
1 tablespoon (15 ml) extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 cup (200 g) cooked green lentils
1 cup (186 g) cooked quinoa (or “super grain”
blend of quinoa, millet, and buckwheat)
½ cup (56 g) quinoa flour
12 gluten-free rolls, to serve
Baby kale, to serve
Sliced red onions, to serve
SAUCE
3 tablespoons (45 g) eggless mayonnaise
1 tablespoon (16 g) tomato paste
1 teaspoon grated fresh horseradish
AVOCADO FRIES
Coconut oil, for greasing
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (18 g) flaxseed meal
6 tablespoons (90 ml) water
1 cup (60 g) panko bread crumbs
1 teaspoon onion powder
1 teaspoon salt, plus extra to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
2 near-ripe avocados, halved and pitted
1.To make the flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened. Set aside.
2. To make the burgers, preheat the oven to 375°F (190°C, or gas mark 5). Lightly greasea baking sheet with the cooking spray. Set aside.
3. Wrap the peeled garlic cloves in a small piece of foil, and place them in the oven for 20 minutes to roast.
4. In a food processor, combine the flax “egg,” chickpeas, mushrooms, mustard, olive oil, spices, and roasted garlic, and pulse together until thoroughly combined. Transfer the mixture to a medium mixing bowl and add the lentils and quinoa. Using a spoon or your hands, thoroughly combine the mixture and gradually add the quinoa flour, a little at a time, until the mixture is thickened, but still moist.
5. Shape a heaping spoonful of the mixture into a ball, just slightly bigger than a golf ball. Place it onto the prepared baking sheet and flatten it out into a patty. Repeat with the remaining mixture (you should have about a dozen burgers—I always freeze at least half and keep some in the fridge for later in the week). Bake for 20 minutes, or until the outer edges lose their moisture and appear on the drier side.
6. To make the sauce, combine all the ingredients together and mix well.
7. Separate a gluten-free bun and place on a plate. Put a patty on one side, top with a generous slathering of sauce, baby kale, and red onion slices.
8. To make the fries, preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease a baking sheet with coconut oil. In one bowl, whisk together the flaxseed meal and water. In another bowl mix your panko and seasonings. Slice the avocados lengthwise, dip in the flaxseed mixture, and then into the panko mixture.
9. Place on the prepared baking sheet and adjust the seasoning to taste. I like to add a couple more shakes of garlic and onion powder and a little more salt before they go in the oven. Bake for 10 minutes, or until the panko starts to brown. Any extra sauce can be used for dipping!
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Double Chocolate Cupcakes
Yield: 12 cupcakes
CUPCAKES
2 cups (480 ml) unsweetened chocolate
almond milk
2 teaspoons apple cider vinegar
2 cups (224 g) quinoa flour
¾ cup (65 g) unsweetened cocoa powder
½ cup (77 g) date sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup (100 g) melted raw extra-virgin coconut oil
½ cup (120 ml) maple syrup
½ cup (122 g) unsweetened applesauce
1 tablespoon (15 ml) vanilla extract
1 teaspoon almond extract (optional)
ICING
½ cup (128 g) sweet potato purée
¼ cup (64 g) cashew butter
¼ cup (30 g) carob powder
3 tablespoons (29 g) date sugar
4 ounces (113 g) vegan sugar-free chocolate chips
2 tablespoons (28 g) raw extra-virgin coconut oil
10 to 15 drops vanilla stevia
Pinch of salt
1.Preheat your oven to 375°F (190°C, or gas mark 5) and line a 12-cup muffin pan with paper baking cups.
2. To make the cupcakes, combine the chocolate almond milk and apple cider vinegar in a large measuring cup, stir, and set aside to curdle.
3. Meanwhile, combine all the dry ingredients together in a stand mixer or medium mixing bowl and mix well until the mixture is clump-free.
4. Pour in the coconut oil, maple syrup, applesauce, and extracts. Add the curdled chocolate almond milk and mix at medium- low speed (or with your hand) until the ingredients are thoroughly combined. Using an ice-cream scooper or tablespoon, fill each cup three-quarters of the way with batter. Bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Set aside to cool.
5. To make the icing, combine the sweet potato purée, cashew butter, carob powder, and date sugar in a stand mixer, blender, or food processor and mix. Set aside.
6. Fill a medium saucepan halfway with water and bring to a boil. Place the chocolate chips and coconut oil in a separate smaller saucepan, place pan in the hot water, and heat, stirring continuously for 3 to 5 minutes, or until most of the chocolate has melted. Pour the chocolate into a mixing bowl with the mixture from step 5, add the vanilla stevia and salt, and mix thoroughly. Put the bowl in the refrigerator and chill for 30 to 60 minutes.
7. Mix the icing on high speed for a few minutes until thick and creamy. Ice the cupcakes immediately and serve!