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In the woods where we were walking, with China leading the way, all noise of the city below was frozen out by the muffling effect of the snowflakes and fog that was falling gently around us and it hushed the outside world. This is home. It hasn’t always been and may not always be, but for now, this is the place where we live and it is our little paradise.


However, as my husband always says, “home is wherever you are”, we feel at peace in many places. Ric is a romantic but those words speak our truth. While coming back to Boulder after our travels is comforting and wonderful, we feel at home wherever we are.

Biking to the Newport Beach shore, sitting in the sand watching the sun set as we did on New Year’s eve and then grabbing a slice of pizza in Balboa was the perfect way to end 2015.


Arriving in Santa Fe, just as the snow began to fall in the colorfully lit town square, with the unmistakable smell of burning Pinon wood from fireplaces and chimineas drifting through the cold night air, and the luminaria lighting our way to dinner at Pasqual’s, was dreamy and delicious.


Strolling through the tall pines with my love and pup – magical, and it all feels like home.


I’ve said it many times that my philosophy surrounding food and life in general is “moderation with gusto”. What that means is to fully enjoy and be present at any given moment and also, to practice moderation – as Ric would say, “know when you are peaking” and stop at that point. Indulge in a piece of cake or something a little naughty once in a while with no guilt or regret – just don’t make it a daily habit.

So now that we are back in Colorado, after maybe just a little too much indulging, it feels good to eat simple and healthy meals – fruit and veggies, homemade soups, whole grains, all prepared in a way that enhances the natural beauty of the ingredients and therefore, is as delightful to the eyes as it is satisfying to the belly.

Lately I’ve been making a pudding of sorts out of chia seeds and almond milk and using the mixture in various ways. Chia seeds are high in omega-3 fatty acids, a-linolenic acid (great for your skin), a good source of B vitamins, thiamine, niacin, fiber and many dietary minerals. The pudding has a texture similar to tapioca and can be flavored with vanilla, chocolate or mashed fruit. It makes a great base for smoothies and fruit bowls, like the one I made here.


Fruit and Chia Pudding Bowl
Recipe type: Breakfast
  • 1 cup almond milk (preferably unsweetened)
  • 2 tablespoons organic chia seeds
  • 1-2 teaspoons honey or maple syrup
  • ½ teaspoon vanilla extract
  • 1 mango, peeled and sliced
  • 1 banana, peeled and sliced
  • a couple of handfuls of washed assorted berries
  1. In a glass container with a cover, mix the almond milk and chia seeds together.
  2. Cover and set in the refrigerator overnight.
  3. In the morning, remove the chia pudding from the fridge and add the vanilla and honey/maple syrup if desired.
  4. Divide the pudding between 2 bowls.
  5. Arrange the fruit around the pudding.
This is a basic recipe to use as a guide. Get creative and add other flavors to the chia pudding and other fruits to the bowl.

Serve and enjoy!


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