It’s been a few years since I’ve set foot in Europe, after a few beautiful trips to Belgium, France, Italy & Prague. I absolutely adore everything about Europe. The cobblestone streets, the crisp air, brick and mortar bridges, towering castles and bustling cities. On some lucky nights I drift off and dream im wandering down a century old street sipping an espresso and immersing myself in the rich and wide ranging language sand cultures.


This week, my family and I hopped on a cramped flight to Detroit and flew standby to Munich, Germany. By some magical trick of luck, we not only made it there on our first attempt, but my mom, sister and I landed the last three seats on the aircraft. Which, even luckier, happened to be in first class.


My life has changed so much since my last European adventure, and it was incredible to venture that way again in such over the top luck and luxury. 


What was also awesome was the breadth of vegan options in first class. Along with my champagne, I dined on a fresh greens salad, a mix of warm nuts, and summer squash, tomato and vidalia onion tart. For dessert, they didn’t have much, but they did have fresh fruit and fig compote – sans the selection of fine cheeses – and poof! Vegan dessert, y’all.


ALSO, breakfast. BREAKFAST! 
I was a vegetarian on my previous rendezvous across the continent, so I’m excited to see what Germany and Prague have in store for me as a vegan. 
I’m blessed, thankful and beyond lucky to be on this magical trip. Travel brings out the best in all of us, and so much truth, peace and clarity.
Happy travels!

Nikki

Missing Hikes & Simpler Life

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A few months ago, I had a serious epiphany at work that shook me to my core. I was sitting in my cubicle grinding away on a grant application, munching on processed snacks and downing my third cup of coffee when I realized something. Or rather, many many legitimately scary things:

This isn’t who I want to be.

This isn’t my path, or purpose….

This is not the way I’m meant to live.

I’m not spoiled, naΓ―ve, or unrealistic. I know I need to earn money to pay bills and make a living. I get it. However, that doesn’t mean that working full time is the only way to do so.

After that day, I cut my hours down to part time, got a job teaching soccer at various preschools, and found myself with an abundance of time. Time to hike, run, train, surf, play, read, write, nap….you name it, I could do it.

Living that was beautiful, simple, and stress free. As you might expect, it wasn’t all that lucrative. I struggled and blossomed all at once, and realized I had a more important dream than doing nothing: creating a career I love by building my own business.

My boyfriend and I started our own company – a real, adulty, official LLC. It’s been lots of late nights, early mornings, crazy afternoons and jam packed work. I have less time now to surf and hike and play than I ever have, but the fulfillment of building and working for our own life is radically different than working for someone else’s dreams. We’re chasing our own, and even the daily grind of constant tasks and small fires are fulfilling on a much deeper level.

Running a business and keeping up our side jobs is a lot of work, but it’s not a lot of stress. We’re physically tired, but we’re spiritually vibrant and mentally sharp. We’re worn out, but we’re happy. We don’t have as much time to go to the beach or hike or adventure, but every day is filled with a different kind of fun and satisfaction.

Our lives aren’t simple right now, but we’re building a foundation for a happier, simpler, and easier life for the rest of our time here on this earth – one hand-laid brick at a time.

Cheers to the end game,

Nikki

The Small Kine Vegan


As you all probably know, I’ve been a vegetarian on & off for over five years now. I love it, I dig it, I do it, and have totally found my groove and established the habits to keep it that way. However, being a vegetarian – and not a vegan – has it’s benefits. Mostly that I can eat cheese, which means that friends can make mac n cheese when I come over, I can share pizza with my boyfriend, and have a breadth of options when I eat out.

But here’s the thing – morally, I don’t think my convenience to myself and others is worth the suffering of other beings. I don’t think it’s fair that animals have to suffer and die so I can eat a slice of pizza or order an omelet at brunch. Plus, there’s the health issues I have always had digesting dairy. I’ve gone vegan a couple dozen times in the past five years, for these exact reasons. And given all the major life changes I’ve made lately to boldy craft the life I want – quitting my job, starting a business, and completely changing up my life – this is the last piece of the old me i’d like to kick to the curb.

I decided to do a 30 day vegan challenge, just to ease myself into this new lifestyle and make it fun and exciting. I’m proud to fall asleep each night feeling light, healthy, and cruelty-free. I’m on a culinary adventure to try new things and swaps, and have found everything hauntingly simple and easy. Since I’ve done it before, it’s territory I know well.

So far, I’m incredibly healthy and happy – as if I’ve taken a large moral weight off my shoulders, because, well, I have. I feel that I’m living truly, honestly, and according to my values, embodying more of the person I’m truly meant to be.

Here’s a typical day for me (with a work shift in between, to keep it reals) of well-rounded, plant-based, super-yummy delicious vegan meals. I’m going small kine vegan, one day at a time πŸ™‚

Belated Cinco de Mayo Vegan Enchiladas!


Guys, I totally failed on making and posting this recipe for Cinco de Mayo. In fact, I haven’t exactly done a great job of posting regularly, either. What can I say? Life’s hard. Life’s busy. And for me, life has been a whole onslaught of major life changes, big risks and bold gambles. My poor little blog has simply got lost in the shuffle.

Moving on, I whipped up these gorgeous enchiladas in a belated celebration of the blessed, tequila-and-food-infused holiday that is Cinco de Mayo.Β  These babies are a healthier, non-fried and dairy-free recipe jam-packed with potatoes, black beans, bell peppers, onions, soyrizo, jalepenos and green chiles. The green sauce is complemented by Daiya jalepeno-havarti cheese and lots of lime, time and love. They’re also quite easy to make, although I can’t promise much on the mess factor.


Here’s what you’ll need:

12 corn tortillas

5 russet potatoes

2 4oz can diced green chilies (don’t drain them – we gon’ use that juice!)

1Β large bell pepper

1 large onion

1 can black beans

Soyrizo (found at most grocery & health food stores)

Diaya vegan jalapeno & Havarti cheese block

Coconut oil

1 lime

1 28oz can green Chile enchilada sauce

1 jalapeΓ±o, seeds removed

Chili powder, salt, pepper, & garlic to taste

Directions:

First, rough chop the bell pepper, onion, & potatoes. I boiled my potatoes for about 20minutes so they’d cook well with the rest of the filling.


Next, fire up a pan with some coconut oil and start with the onions. Cook until they almost carmelize, throw in a little more oil, and toss in the bell peppers and potatoes. If you like, add some beer! (I always do)


As the veggies cook, add in the can of black beans and the green chiles – they chile juice willΒ help flavor the filling. Also add salt, chile powder, pepper, & garlic to taste and judge by the aroma.


Next, add in the can of black beans, potatoes,Β and aΒ quarter cup of Soyrizo and mix thoroughly; keep adding more (if need) to taste.Β Keep cooking until the filling looks fully cooked and limp.

Next, stack your corn tortillas on a plate with a damp paper towel in between each tortilla, and toss them in the microwave for 30 seconds or until they’re limp and malleable. The paper towels help ‘steam’ the toritllas so they are easy to roll.


Next, dump your giant can of enchilada sauce into an even bigger bowl. Set up your ‘station’ with the tortillas first, sauce second, and filling last. Also line a baking sheet with foil & oil and preheat the oven to 350 degrees.

To move through your station, take each tortilla and do as follows:

  1. submerge tortilla completely in the giant bowl of enchilada sauce and let sit for a few seconds.
  2. Retreive tortilla and place on foil-lined baking sheet
  3. Add filling and roll up!

Do this for all tortillas, and then cover the entire baking sheet with the remaining sauce, ensuring you don’t get too crazy and spill.


Take your Daiya cheese block and grate the cheese ALL over the place.

Cook for 20 minutes and enjoy!

Half Marathon Training!


It’s that time of year again – when the island weather is cool, soccer is in full swing, and my life is filled with short, beautiful runs to get ready for half marathon season. Half Marathon training is my very favorite, because the runs are short and easy and don’t totally disrupt my life or turn me into a nap queen the way marathon training does.

My next race is the Hapalua Half Marathon, an awesome event that kicks off in downtown Honolulu and winds its way around diamond head and ends at Kapiolani Park. It’s one of my fave races here in Hawaii. It’s on April 30, 2017, so I have about 12 beautiful weeks to train!

Here’s my training plan:

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After sending my plan to some friends that are also in training, they all asked the same question: why are you using a beginner’s training program?

My answer: because LIFE is hard. A beginner’s plan like this one is easy, flexible, and – most importantly – it works. I can control how fast or slow I run, where to incorporate intervals, and it’s simple enough for it to work in with my soccer schedule.


I encourage everyone, honestly, to stick with an easy, simple, open, adjustable, and flexible training plan, regardless of what race or event its for. Why? Because if it’s not easy, simple, open, adjustable and flexible, it won’t work with your unique schedule, circumstances & life.

Keep it simple, folks! It does work.

Anyways, I’m very excited to be back on a training plan  and on the road and trails. It’s been beautiful having a break, but I’m more than ready to be in racing shape πŸ™‚

Happy training!

Nikki

 

 

Silver Fern Brand Review!

Let’s be honest – I’ve reviewed my fair share of products. From granola bars and energy gels to plant-based protein powders, I’ve had quite a time tasting, testing, reporting and reviewing the latest and greatest fitness food stuff.


While I usually enjoy the taste testing process (I mean, who wouldn’t?) it’s rare that I encounter a product that I truly love. And it’s especially rare that I encounter an entire box of a wide arrary of products and absolutely love and enjoy each and every one of them.

I got a big ol’ box of goodies from Silver Fern Brand, who I found – and was found by – on Instagram. First, I was wowed by the variety. From chocolate bark to probiotics (lots of probiotics), protein powder, and fiber – there it was, y’all.

I’ve suffered from digestive issues my entire life, so I was thrilled by the prevalence of prebiotics and probiotics in pretty much everything. The reason I eat the way I do – mostly gentle plants, soups, sweet potatoes and healthy fats – is because my poor tummy can’t handle much else.


So when you I get sent something like Silver Fern Brand’s Kai Meal Shake, it feels like Christmas. Taste-wise, this baby is smooth, simple and not too sweet (my flavor was banana) and is super easy on my very sensitive stomach. I actually found myself craving these shakes after my workouts and soccer games. It also has pro- and prebiotics crammed in, along with21 essential vitamins and minerals to make a well-rounded mini-meal. Hands-down, A+.


I’m also a huge fan of their Cenavi Chocoalte Bark, which was dotted with Cranberry, Blueberry and Ginger-y gems. This stuff tasted bomb, but had no added sugar or sugar alcohols, touts low calories and net carbs, and is a natural prebiotic. WIN.


Third favorite is a tie for the Wai Porbiotic Drink Mix and the Ulitmate Probiotic Supplement. Again, I have pretty serious tummy issues, so I try to take in as much probiotics as I can – but let’s be real, a girl can only eat so much Kimchi. The Wai drinks – which came in a breadth of yummy flavors – were all yummy, low in carbs and sugar, and not too sweet.


So, here’s the thing – Silver Fern Brand hooked it UP. And truthfully, honestly – their stuff is off the chain. It’s a relief to be taking in so many pre- and probiotics in a variety of ways, instead of scarfing down miso and plugging my nose at kombucha. I loved their products, and the honesty and simple, straight-up goodness. I’m really touched that I was able to try out such quality products! I absolutely recommend everything, and thank them for opening my eyes to awesome, yet wholesome, alternatives to keep my gut healthy and happy.

A+++++,

Nikki

 

Mission to Nepal!

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There are the years that ask questions, and the years that answer.

For me, this past year has been comprised of tremendous growth and realization. A year where the struggles and challenges I’ve worked through in the past revealed themselves as hard-earned lessons I needed to learn. Blessings, even.

You know how you get on a health kick and workout and eat well for weeks, but never see the results? And just when you’re about to give up, you wake up one morning and your clothes are looser, you look fabulous and feel amazing? That day when you look in the mirror and tell yourself, I am so glad I kept at it and never gave up.

THAT exact feeling is what this last year has been for me. I’ve grown soΒ  much in faith, courage, confidence and strength. I have the courage to love fully and the humility to forgive. I have the faith to chase after my dreams and the resilience to fight through the challenges that come my way.

It’s crazy how being broken down is the only way to build yourself stronger, wiser, and greater. It’s necessary, it’s normal nd it’s healthy; so much that I’m grateful and thankful for everything I’ve gone through.

My faith and passion for helping others has encouraged me to go farther. Give deeper. Go beyond just kindness and do something real to help others a world away.

I’ve decided to go to rural, southern Nepal in late July 2017 to help do important service work and spread God’s word and love. It’s something I’ve always wanted, but never thought I’d actually go for. I firmly believe so much in sharing the power of faith and belief to everyone I know, and helping them reach their fullest potential as individuals, a people, and as a community.

I’m reaching out to my blogging family to help fund my mission to Nepal! It’s my first-ever mission and I’m eternally grateful and excited for the opportunity to do this with my cousins and godparents. Even the smallest gift is truly appreciated and will go towards making a difference. Thanks much!

https://www.gofundme.com/at-mission-trip-to-rural-nepal