Good morning from New Mexico

Hello, friends.

What a whirlwind, these many weeks since I last posted. Everything has been wonderful, terrifying, daunting, empowering, stressful, and ultimately rewarding. In some ways, I suppose, I’m experiencing dreams coming true. (My dear friend Colleen Patrick-Goudreau recently helped me put it into perspective: abundance management.) I’m working on two books. I have several new career coaching clients. My weekly radio show continues. I’m traveling for food-brand clients. And, as a chef instructor in a university culinary program, I’m splitting my time between Colorado and New Mexico through the end of the year. So much gratitude!

Book one, my cookbook for vegan air frying, is coming along great. My recipe testers are hard at work (I appreciate them so!)

and so am I.

I’m also getting lots of recipe submissions from my fellow Main Street Vegan Academy alums for book two, the cookbook Victoria Moran and I are writing together. There is so much delicious food – and solid advice on how to live a compassionate life – coming your way in this book!

Teaching in the culinary program is what has taken me by surprise. I absolutely love it! I have current and future chefs in my class, as well as students seeking other degrees who want to have a solid understanding of  veganism and cooking techniques in their varied health and holistic careers. Each Friday we are in the commercial kitchen together creating vegan dishes and talking about how mainstream restaurants can be more responsive to vegan requests and how home cooks can add some love and flavor to their cooking routines.

I’m loving my three to four days a week in Taos. I love the pace. I love the vibe. I love the natural beauty. My feline companion Ernie has become quite the travel buddy. Though the first weekend, he was not amused.

My other cat lovebug, Oliver, stays in Colorado. Mostly because the two still do not get along and these weekends away have become a respite for Ernie.

And because Oliver is still kitten-ish enough to have no respect for the lovely curtains hanging in the windows (or the decency to leave poor Ernie alone).

But make no mistake. Oliver has my heart, too. And these few days away from one another may be helping. Because we’re finding them hanging out together in unusual places during the week.

I make a point to spend three to four hours every morning in Taos working – on my books, on next week’s curriculum, and on my coaching and consulting work – and then I commit to getting out to enjoy New Mexico.

This is shaping up to be a wonderfully busy and instructive time for me and I look forward to continuing this growth pattern over the next few months.

Since we talk about food here, how about I show you how useful I’m finding an air fryer? Last Monday when I returned to the Springs I was lacking inspiration (and motivation) to cook dinner. So I grabbed the accessories to the Philips air fryer and put all of this in the basket.

I sliced up potato and carrot fries and placed them in air fryer basket and cooked them for 20 minutes on 390°F) Then I placed kabobs (Beyond Meat grilled strips marinated in ponzu sauce, bell pepper, and onion) on a rack in the basket continue for another 5 minutes at the same temperature. It took the kabobs and fries out and quickly roasted tomatoes for 3 minutes on 390°F. Dinner was served in 30 minutes!

Though my posts here will be less frequent for just a few more months, please remember that you can stay in touch with me on Facebook, Instagram and Twitter!

Finally, be sure to check out the latest episodes of my weekly radio program!

Tags: vegan new mexico

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