It's gonna be a good one

There's no better time than the present...to blog again. 2012. Yowza, it's going to be a heck of a good year.

Before I delve into new and delicious recipes, training (um, hello Mauy Thai boxing!), personal goals, and everything else in between, I figure I need to warm up a little. Dip my toes back into the blogosphere and build a steady momentum. My finger tips are shaky. Where to begin? What to leave out? I swear I have recipes to share and stories to tell. Excuses, excuses. I should know better.

And, well? It's just good to be back.

I'm so happy. I love my life.

Back to me...really.

I haven't blogged in a while. Not intentionally. It just happened that way. I feel bad for neglecting my little corner of the blog world, especially because so much has happened.

It's summer holidays (sort of) for me and I'm soaking up every moment. My days are filled with lululemon athletica (I'm now a manager and lead community), a variety of exercise (still loving my power yoga and lately cross fit), delicious eats (always), and extra time to myself. In short, I'm getting back to me. The real me. And it feels pretty nice.

Who am I, really? A question many of us probably don't ask ourselves. A question we may not be able to answer. I came across this image on Joy's blog, which I believe answers the question beautifully. 

I realize I'm leaving out the gushy details, but as December turns into Christmas (my favourite), I'm back and ready to blog from the heart (with delicious meals on the side, obviously). 

Love and light,

Growing Pains

A lot is changing around here. I feel like I'm moving in slow motion, in a desperate attempt to keep up with a stream of due dates and commitments. Lately my sleeve is subject to snot and tears. Gross, I know. It's an unusual sadness that hits me like a wave and grabs me by the ankles. An emotional undertow.

So, what to do? I embrace it and walk with it for a while. I get to know myself during a time of change.

I plant a mini herb garden with my new roommate. Thyme, basil, mint, and parsley to the rescue. 

Growing some baby herbs for my growing pains.

Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of other's opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary. - Steve Jobs

Life is still good. Life is great, even during temporary moments of sadness. 

Thankful {plus spinach omelette muffins]

Last weekend my beloved Canadian friends and family celebrated Thanksgiving, complete with roasted turkey and red wine. All the way from Aussie land, I could smell my Moms signature sweet potatoes, roasted with cinnamon and fresh rosemary. Sometimes it's hard not being able to head home for a long weekend, overnight bag in tot. The distance is far, but sometimes I feel lightyears away.

This time last year was pumpkin chai tea, burgundy autumn leaves, and homemade apple pie. This time last year I left an unhappy job and embarked on a new chapter. A lot has changed since then. I'm more than half way done my Masters, I work at lululemon athletica and love my job, and happily live on the other side of the world. The momentum ain't slowing down. I feel as though it's just beginning.

From the food on my plate to the laughter in my belly, I'm incredibly thankful. Miles away from home, on a turkey-less sans long weekends, this year was no exception. Ironic, because I would have enjoyed turkey for the first time in three years.

Shoulda coulda woulda, I enjoyed mini omelette muffins for breaky instead. Boom. Delicious.

Ingredients:

• 6 organic free-range eggs
• 1/2 red pepper (capsicum) 
• large handful spinach, chopped
• small handful cilantro, chopped
• 1 tsp oregano 
• pepper to taste
• 1 tsp coconut or avocado oil, to grease muffin tin

Method: Preheat oven to 175 degrees. Grease muffin tin with coconut oil and set aside. In a medium bowl, whisk eggs until fluffy and well combined. Whisk in chopped spinach, cilantro, diced pepper, and spices. Spoon approximately two tbsp of mixture into muffin tin (about 1/4 way full). Bake for 16-18 minutes, until light and fluffy. Enjoy with sliced tomato, avocado, or on their own. Yummers.

These babies serve as a quick breakfast and afternoon snack. 

I plan to make a variety for when my family visits this Christmas, then they'll be the thankful ones ;) 

Toronto, home

Melbourne, home away from home

Home is where the heart is, so I'm thankful Melbourne is my home away from home.