Asparagus Walnut Zoodles with Grapefruit Avocado Cream Sauce (Vegan)

I need an endless summer type of situation to work itself out for me. I don't know how this will come to light, but I'm confident I'll work it out, or completely change my mind by the end of the season and decide I am entirely ready for the calm, quiet, soup-eating, snuggling in bed all day season that is fall. I might've already changed my mind. But for now I'm grateful for zoodles, covered in avocados and citrus, fresh herbs, and vegetables, sunshine, and all of the glory days on the river. 

I made these with avocado walnut sauce with grapefruit. The grapefruit flavor really isn't very overwhelming, but it does add a distinct citrus flavor to the sauce. I'm starting to think that grapefruit is way underused in the citrus department. It's a nice balance between familiar and hard to place flavor. So, obviously for this recipe you'll need a spiralizer, and a blender for the sauce, but with the right tools this recipe is really pretty simple. 

Here's what you'll need (Serves 2):

For the noodles:

2 medium zucchini - ends chopped off and spiralized into zoodles

1/2 bunch or 20-30 thin stalks for asparagus - stems chopped off and cut into thirds

1 Tablespoon olive oil

salt and pepper to taste 

1/4 cup coarsely chopped walnuts and cracked pepper to top it 

For the sauce:

1/2 avocado

1/4 cup of walnuts

1/4 cup olive oil

Juice from half a large grapefruit 

1 Tablespoon of agave nectar 

salt and pepper to taste 

Full disclosure this is about double the sauce I needed, but you can always half the dressing, or do what I did, use some for a salad and what's left after that for a hair mask. 


Coat a medium pan with olive oil and salt and pepper, set to medium heat and add in chopped asparagus.

Sauté for 3-4 minutes

Add in zoodles and sauté an additional 4 minutes

Blend all sauce ingredients in a high-powered blender, if you have a single serving attachment to your blender it'll be very useful for sauces. This sauce will turn out thick, but if it's not spreadable add in a bit more olive oil until it reaches the right consistency. 

Add sauce to cooked zoodles sparingly, mixing as you go. 

Top with cracked pepper and chopped walnuts 


Honey Lavender Bath Soak + A Beauty Haul

This post is sponsored by Grocery Outlet. All opinions, ideas, and photos are my own. Thank you for supporting TFS. 

So, I got the chance to work with Grocery Outlet, I always thought I was pretty clever for shopping there. Until, one day I mentioned half off coconut oil to a friend, and she already knew which store I was talking about. I worked at a similar type of store when I lived in North Carolina, and half of the beauty products got bought up by the employees. I was particularly fond of mineral sunscreen when it came in, and it seems not too much has changed, because when I saw this The Seaweed Bath Co. mineral sunscreen on sale — there's a 20% off coupon on top of it — I bought four. And I was showing restraint. There's a bunch of amazing stuff here, but I can't hide that I was most excited about one thing in particular. 

I'm pretty fond of the EO brand too. I don't know if it's their blends or the quality of the essential oils they use but everything they make smells amazing. This brand can get pretty up there in price too, so getting everything at least half off is awesome if you want to try some things that you wouldn't necessarily spring for normally. And the Grocery Outlet that I go to, seems to always have it, lotions or shampoos, this time the thing I couldn't pass up was that body oil. 

As I get busier my self care intensifies, which I'm grateful that I remember to stay on top of it, because a little goes a long way. And in the warm weather when it's easy to get caught up being busy and not stopping, I feel like its extra important to keep in balance. So honey and coconut oil are not technically beauty products, but they can be. They're not eligible for the 20% off right now, because they are food items, but its totally worth picking up a few to keep in your bathroom. You can even wash your face with honey and take off your makeup with coconut oil. What else does a girl need? Well, if you're like me, a lot. 

Here's what I got:

Lavender Essential Oil

Raw Wild Honey

Antioche Olive Oil Soap

The Sweaweed Company Mineral Sunscreen

Nutiva Coconut Oil

EO Botanical Body Oil

EO Hand Soap

Sweet Almond Oil

This is the Antioche Soap which contributes to the economic development of women in Turkey. There are a few soap companies that do this, where they specifically provide jobs to women, and it's one of my favorite causes. I'm always for contributing to the advancement of women and their financial independence, especially in nations where that isn't necessarily the norm. Just a reminder there are a lot of people out there doing good work. #ShopYourValues

As for this honey bath soak, it's super easy to make, really moisturizing and luxurious. While you're soaking you can get about a teaspoon amount from your container and smooth it over your skin as a face mask. I added a little to my hair too and left it on overnight and shampooed it out in the morning. A little goes a long way, maybe a teaspoon or so on the ends of your hair and then put it in a loose bun, because you don't need ingredients all over your pillow, just enough to soften your hair. 

Here's what you'll need for your bath soak:

1 Tablespoon of Sweet Almond Oil

1 Tablespoon of Coconut Oil

1 teaspoon of EO Botanical Oil - Optional

1/2 Tablespoon of Dried Rose Buds - Optional 

10 drops of Lavender Essential Oil

1/2 cup of raw honey 


Add all ingredients together in a small jar

Mix well

Add desired amount to your bath. I used about 1/4 of the mix including face and hair masks

Apply lotion to damp skin after bath for best results

I also picked up a ton of groceries there and some flowers too. 

Vanilla Seed High-Protein Granola (Vegan + Gluten-Free)

So, as I've mentioned I'm basically outdoors all summer for my job on the river, and I have had a protein shake most mornings since. Since cutting back on animal products— this Bob's Red Mill protein powder is vegan—I've been careful to diversify where I get my protein from, sometimes chickpeas, sometimes nuts and seeds, and a lot of the time it's shakes. 

I was a little worried to bake with this powder because it has probiotics in it and I worry that the heat is damaging to them, and I love that they're included in here, because I think health begins in the gut. That's not an original idea, it was Hippocrates who said, "all disease begins in the gut." At any rate, I love drinking this is as just a plain shake with some almond milk because of the high probiotic content, and the pre-biotic fiber, because keeping my digestion healthy has been no small feat running around eating anything and everything that is available to me. No joke, I'm hungry all of the time. I need all the snacks, which is how I decided to make granola because eating plain pumpkin and sunflower seeds all day can get old. This protein powder is pretty sweet on it's own, on account of the monk fruit. I still decided to add the agave nectar to get the pieces to stick together nicely in this grain-free granola, just keep in mind it'll come out very sweet and vanilla-y, not that that's a bad thing, but just an FYI. 

Here's what you'll need:

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/4 cup dried cranberries

1/4 cup agave nectar - you can sub honey, or maple syrup as well

1/2 cup Bob's Red Mill Vanilla Protein Powder (there's even a coupon)

2 Tablespoons of flax seeds

1 Tablespoon of hot water 

1/4 teaspoon salt

1 teaspoon lemon extract - you can sub lemon zest also


Pre-heat oven to 350°

In a large bowl mix together agave nectar, protein powder, and salt until well blended 

In a separate, small container mix in hot water with flax seed, let sit for 1-2 minutes (this helps it to gel) 

Add all remaining ingredients including flax seed and mix until thoroughly combined, it should be pretty sticky at this point

Place mix directly on a baking sheet, spreading carefully to keep larger pieces together. 

Bake for 15 minutes stirring very well half way through

Bake until golden brown adding on in 5 minutes intervals until it's reached the desired crunchiness for your taste.  


I really wish I had more edited mountain shots for you but for right now I just have these flowers. They'll have to do. Enjoy your summer, and here's $3 off of Bob's Red Mill Nutritional Boosters

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Lavender and Sage Exfoliating Scrub

So, summer skin is super, extra real. It's not even summer technically yet, but I'm already super extra burnt all over my shoulders. By far the most beneficial think for my skin besides mineral sunscreen, has been coconut oil. For most of the year coconut oil is too heavy for my skin, but as it were I'm spending all day in the hot sun, and it's really been quite the salve for me, on my tired, and usually pale skin. I usually put it on before going out and also after sun, but I also need a scrub to exfoliate, encourage circulation, and remove dead skin cells. 

Lavender is known for its calming benefits, and there's some research to show that sage has anti-inflammatory properties, which can only be a good thing for an inflamed sunburn. 

Here's what you'll need:

2 Tablespoons of coconut oil

1 Tablespoon of olive oil

2 Tablespoons of dried sage

1 Tablespoon of lavender flowers

2 cups of Himalayan salt


Mix together all ingredients 

Apply to damp skin and rub in a circular motion. Its safe on your face, but avoid your eyes. 

Rinse well and moisturize afterward

Red Cabbage Slaw with Lime Cashew Dressing (Vegan)

I started a new job yesterday as a river rafting photographer. Honestly, sometimes I surprise myself with the jobs I pick up. Aside from the fact that it's just really nice to spend afternoons on the river, I really am getting a lot out of it. I have a lot of time to read, for one, while waiting for the boats to come through. Secondly, people are really happy to get to share their experience. You know it's hard to get a picture when you're in the middle of Class IV rapid and that's what I'm there for, so you can show everyone you did it. I did it, and it's definitely not easy. If you knew anything about my athleticism, you'd know it's severely lacking. Anyway, I spend most of my time in what I like to call yin mode, which is less about action and more about becoming more sensory. Touching things, putting things together how you want them, having all the feelings that kind of thing. It's good for me here and again to be more out there than in here. It makes me appreciate the 'in here' more.

I love this messy salty little salad. It's got a few of my go-tos in the veggie department being bell peppers and cucumbers, both of which I could basically eat all day. Red cabbage is another one of my favorites, although I don't eat it nearly as often. This salad comes out crunch, tangy, and the dressing is smooth and has a creamy texture due in large part to the cashew butter. 


For the salad:

1 cucumber - shredded with a potato peeler

1 carrot - shredded with a potato peeler

1 yellow bell pepper - sliced thin with a mandolin slicer

1/4 head of red cabbage - shredded, I used a cheese grater

1/4 cup of cilantro 

1/4 cup of green onions - chopped in small pieces 

For the dressing:

2 tablespoons of cashew butter

Juice from one lime or about 2 tablespoons 

1 tablespoon coconut oil

1 tablespoon olive oil 

salt and pepper to taste 

pinch of cayenne 

2 teaspoons of sesame seeds 


1. Mix all of your salad ingredients well. If you don't have a mandolin slicer at home you can slice the bell pepper very thin by hand. 

2. Blend all dressing ingredients well, except for the sesame seeds. 

3. Add sesame seed to dressing and mix in to the rest of the salad. 

4. Optional: Garnish with extra sesame seeds and cilantro

5. Mix all ingredients well, and store in the fridge for up to 2 days.