Dear everyone,

This spring was FRUITFUL. I received my official Nutrition Consultant Certificate, launched my business, and started a job. The fruits of my labor. When you set a goal and work hard, you are bound to achieve. Like pulling back the arrow, aiming for your target, and hitting your mark. You might have beginner’s luck and strike the first time. NOT ME. There were times when I was without strength, aimless, and impatient. But I finally hit my bullseye. And now I set down my bow and arrow, take in my achievement, and rest up. All that hard work and mental focus takes its toll. Having said that…

I am in the middle of a much needed, well-deserved, and honored break.

For the past two weeks, I have been pushing out the soundtrack “I Should Be Working” and replacing it with “Just Shut Up and Enjoy”. That’s what I have been doing – shutting up and enjoying life.

I have been enjoying the coasts of America. The highlight reel: a romantic getaway to Santa Barbara, my sister’s Bachelorette in Charleston, SC, and a yoga retreat with my mother in the Berkshires. Now, I’m enjoying quality time with my family in Maryland to celebrate my sister’s wedding.  

Before I completely shut up for another two weeks, I need to say one thing: THANK YOU.

THANK YOU. THANK YOU. THANK YOU. THANK YOU. THANK YOU. THANK YOU. THANK YOU.

Thank you to my family and friends for the consistent, unwavering encouragement. I am extremely blessed to have a constant stream of support flowing my way. Y’all are the best.  

OH, and here's a relevant article by my badass, inspiring therapist friend Emily Adams, “Freeing Yourself from the Pressure of Perfection”.  

AND because this is a blog about nutrition (whoops, I almost forgot), I’ll leave you with a recipe made with the fruits of my…. time off. In Santa Barbara I got a little overzealous in an avocado orchard and in Charleston our margarita eyes were bigger than our tolerance, which left me with 9 ripe avocados and 2 bags of limes. Before heading up to the Berkshires, I had a delightful dilemma: what am I going to do with all this fruit?

BOOM. Avocado Lime Bars. This recipe is a slightly tweaked version from one of my favorite nutrition bloggers, Nutrition Stripped, for a Raw Avocado Lime Tart. These yummy treats are raw, vegan, and gluten free. They can be served for dessert, or a breakfast snack. Full of enough calming magnesium and healthy fat to put the nervous system at ease. 

Avocado Lime Bars 

Makes 10-12 servings

INGREDIENTS:

 For the crust:

·       1 cup raw pecans

·       1 cup shredded unsweetened coconut

·       ½ cup roasted pistachios

·       ½ cup pitted prunes (or dates, but I had prunes)

·       ⅓ cup melted coconut oil

·       2 teaspoons lime zest (I like things tangy)

·       Pinch of sea salt

For the filling:

·       5 avocados, pitted and skins removed

·       1 teaspoon lime zest

·       Juice from 6-8 limes

·       ⅓ cup maple syrup

·       ½ cup melted coconut oil

·       Pinch of sea salt

INSTRUCTIONS:

1.     Line an 11 x 7-inch pan with parchment paper.

2.     Blend all the crust ingredients in a food processor until the mixture holds together when you push it between two fingers.

3.     Firmly push crust mixture into the bottom and up the sides until an even layer of crust is covering the entire pan. Place in the fridge to harden and cool while you make the filling.

4.     In a high-speed blender or food processor, add all filling ingredients and blend until velvety smooth.

5.     Pour this mixture into the chilled crust and smooth with a spatula. Place in the fridge to firm overnight or in the freezer for up to 2 hours.

6.     To serve use a hot knife (run under hot water) to slice into squares. Top with whipped coconut crème, fresh mint, or chocolate, for added decadence. Store in an airtight glass container in the fridge for up to 1 week or in the freezer for 3 weeks. Enjoy!!!

Happy Memorial Day, Everyone!

Love, 

Megan 

P.S. If you ever find yourself in a citrus situation and don’t know what to do, then squeeze and freeze. Pour the juice in ice cube trays and store in a zip lock bag in the freezer. You’ll have the perfect pop of flavor for those summer refresher needs!