Wet Sand Hands

Visiting “Alexis Mi Amiga Mejor” (that’s what my iphone calls her lol)

She brings me back to life.

Started the morning off dog sitting this little cutie. So tiny and soft. I wonder if that’s how people feel about babies? Eh. The real question is, how would we feel about babies if they weren’t so tiny and soft?




Fueling up at Satchels. My first time there and I loved it a lot. Too much freaking adorable-ness. I’m convinced that more than 60% of enjoyable dining is a product of the atmosphere. I want my own little cute restaurant one day. I devoured my salad and didn’t even have room for my gluten free vegan pizza. (The pizza even had BBQ tempeh on it. I’m in heaven)

On the drive to the lake I started feeling sick and when we got there I stumbled towards a tree and threw up. Weird. Alexis was barely comforting because she was laughing so much. After she pulled herself together I got a couple pats on the back in my hunched vomiting position. (She later imitated the brisk hunched waddling struggle I did before reaching the base of a tree, similar to a small raptor)
I think I was allergic to something in the salad but whatever.
The lifeguard lady brought me some cups of water which Alexis knocked over and spilled completely before I got enough gulps to completely wash the acid taste from my mouth. (Gross,I know, but anyways it happened) Sidenote: it wasn’t the pizza that got me sick because I ate it later that night and was fine so Satchels is still just as wonderful, okay!!?! Good.

Despite my funny little vomiting fiasco I was still super stoked to partake in water play.

There is a lightning watch and we can’t do any water activities. Sigh. I’m bummed. The sun was literally just shining on my cheeks like five minutes ago. I blink about three times and look up and there are purplish gray rain clouds peeing on me.

We run to the car and have a pow wow. (Yes, I said a pow wow)

My cheeks are hot.

We return to check on the warning status. No bueno. We rent a volleyball. Cool.

A couple guys and a girl ask to play with us. It’s starts pouring at this point.

Wet sand volleyball. Let’s do it!!

It was amazing. Sand in my eyes and drenched clothes sticking to my body. I didn’t care. I felt a rush from this moment. So pure and spontaneous I couldn’t even take a picture. I was having too much fun.
The other team was quite adamant about keeping score. I couldn’t help but assume that each of them had their own personally traumatizing reason to emphasize that we needed to count points, like being picked last for teams in sixth grade or not getting picked to be team captain on the junior high football team.
I have similar haunting sentiments of my own but at least I know how to keep a lid on the bubbling of my prepubescent angst.
We let them keep score the whole time but I ignored keeping track myself. Things like that make me anxious for no reason.
It may sound silly but hey, we won.
They didn’t like that.
We started playing another game and switched sides on their request. (our opponents stressed that it definitely made a difference)
“Oh okay.” We switched.
We lost but I felt like it was a win because we were all laughing so hard it felt amazing. I appreciate the intensity of the opposing side because it gave me a chance to push myself an exert my best effort.
Did I mention that I dove into the ground for a ball and slammed my chin on the sand like a BOSS. (And made a point…*hair flip)
Before we could play for a tie breaker we were kicked out of the area for “safety reasons”.
My gut feeling tells me this messenger who ended our tie breaking game was there for a special purpose. Because of him we will never think to remember who won…I’ll only remember that I left feeling happy because I had a great time.

Lesson learned: Trying my best reminds me of what’s real but being too competitive takes away from the thrill.
( that kind of rhymed,yes?)


Oh hello sand, get out of here. You will be missed.


Went to trader joes and publix and then publix again. The result was well worth it. We used trader joes gluten free brownie mix and substituted 1/4 cup of applesauce instead of using egg. White chocolate wonderful peanut butter for “icing”.
Best Friend said it was the best brownie she’s ever had but I don’t believe her.
It was prettyyyy damn good though.


Pow wow.

We painted and she helped me learn how to blend colors and break my habit of strictly using solid blocked off colors. It was hard for me. I get all confused when I start blending.
I’ll get better! (My recently made volleyball pal kept reminding me of this every time I started getting flustered or nervous. It helped keep me in the fun of the moment instead of stressing over the outcome. “It’s okay you’ll get better”…words to live by for sure. )


The next day we woke up and went straight back to the lake in the morning to beat the rain. (We actually checked the weather this time like real adults…how responsible of us)


It’s just so hot.


“You look sun kissed!”



I drop this little monster off at class.
Find chipotle. ( dire necessity)
Change in the chipotle parking lot. (Had to brush the sand off my tush)

Then I’m on my way. Car packed tightly with nearly all my belongings. Five years of accumulation and no permanent destination.


Fennel Me Baby


I’m really excited about this because I made an awesome dip/paste that was divine!!

Fennel, Tofu and Quinoa Dinner Recipe:

– 1 Fennel Bulb
– 1 cups raw kale
– 1 package tofu (14 oz)
– 1/2 red onion
– 1 cup red quinoa
– liquid aminos
– nutritional yeast seasoning
– half a pinky tip of ginger
– I cup Annie’s organic roasted garlic dressing
– vegan cheese shreds (optional)

Preheat over to 350 deg
1. Slice all tofu into cm width rectangular slices and layer the slices in between paper towels to soak up some of the moisture and dry it off a bit (15 minutes)

2. Cut top and bottom off the fennel bulb (less off the bottom if you want to fan it out for decoration) and then to fan it out cut down and around the outside and fan it open with your fingers

3. Break a few pieces from the fennel and dice into pieces with 1/2 a small red onion. Blend together the diced onion and fennel along with 1 cup of raw kale and 1 cup of Annie’s dressing and set aside


4. Spray tofu with liquid amino spray and season lightly


5. Rub olive oil on the fennel bulb and season with nutritional yeast and and palmful of vegan cheese along with any other seasoning you love then put in the oven. Set time for 20 minutes


6. In a large skillet on medium/high heat sauté ginger in coconut oil and then add the tofu. On the uncooked side spread a little of the blended mixture on each piece

7. Start boiling water for your quinoa. 1 1/4 cup of water for 1 cup of quinoa (make sure quinoa is rinsed with cold water first)

8. Check on your fennel which should be getting slightly light brown on the tips
9. Add quinoa to boiling water and cover on low heat and summer for fifteen minutes


10. Flip the tofu which should be light brown on the under side

11. When ready take fennel out of the oven and let cool. Once cool put the rest of the blended mixture into the center of the fennel
12. Now eat your yummy fennel with quinoa and tofu!Yay!


The mixture of kale onion and the garlic dressing is super yummy! I’m going to make it again as just a dip or a vegetable spread. I loved it so much!

Green Thumb Space Gum


Her curiosity struggles to sustain in the fading charm of this world. Dig through my mind. Use every spade to turn the soil. Find one unwatered seed for replanting. Grow. Take pride in your flower. Be mindful of its strength and be weary of the weeds. – Tavia Rahki

Gluten free Vegan Sweet Potato Pancakes with Chia Hemp and Buckwheat



• 1/4 cup gluten free Sorghum flour
• 1/3 cup Gluten free all purpose flour
• 1/4 cup rolled oats (blended/processed)
• 2 tbs of tapioca starch
• 2 cups of vanilla almond milk (or your choice of non dairy milk)
• 1/3 cup of sweet potato (cooked)
• 1/3 cup of coconut sugar
• 1 tsp vanilla extract
• 1/4 cup of Qia brand superfood chia hemp and buckwheat cereal
• a few pinches of cinnamon


1. Blend oats to a flour like texture ( I used a food processor and measured the oats after blending)
2. Now you can mix all the ingredients (make sure it is blended thoroughly)
3. Heat pan to medium/high and add a tad bit of oil (preference) I used coconut oil
4. Use a scoop or a small ladle and drop the scoop onto the pan or griddle and spread with the back of the ladle to create and even thickness in a circular shape (at this point I used a cinnamon and sugar shaker and lightly sprinkled the uncooked side of the pancake)
5. When the edges of the pancakes show bubbles it’s should be ready to flip
6. Once your pancakes are done you can use syrup or , in my case, agave nectar and dig in
7. Enjoy!




*Please please please give me credit if you used my recipe and also I would love to hear feedback!!! Thank you so much 🙂
*you can follow my Instagram at wellness_bae to see other things I make/eat




Two hours of arguing over rules and then I was defeated.Thankfully there’s no one else I would rather play with.


Love speaks in silence. My sun may fall as yours takes rise but across this great distance our realms are colliding. It’s infinite force breaks the chain of every tongue because time and space cannot feel. From this weakness we prevail. Although your every word is foreign to my mind I proceed with a smile because I feel you and I know you feel me too. – Tavia Rahki

So fresh n so clean cleeean

Gluten Free Vegan Chocolate Peanut Butter Banana Bread Chia Muffins!






– 2 cups gluten free rolled oats (blend to crumbs)
– 2 tsp baking powder
– 1/2 tsp guar gum
– 1/2 tsp salt
– 1/4 tsp baking soda
– (first mixed above dry ingredients
   separate from ingredients below)
– 2 mushed bananas (about 1 cup)
– 1/2 cup coconut sugar
– 1 cup vegan mini chocolate chips
   (brand: enjoy life)
– 1/4 cup chia seeds
– 2 tbs amber agave nectar (brand:
– 1/4 cups Dark Chocolate Dreams
    Vegan Peanut Butter (brand: Peanut
    Butter & Co)
– 1/4 tsp cinnamon

1. Blend oats to fine crumbs
2. Whisk blended oats, baking powder,
baking soda, guar gum and salt


3. In a separate bowl mix the rest of
the ingredients
4. Add and mix in the dry ingredients
into the wet gradually


5. Preheat oven to 360 deg
6. either lightly oil cupcake pan or line
with baking cups and completely fill
each with batter( optional: garnish
with a couple banana coins,
chocolate chips and sprinkle
cinnamon and sugar on top)



7. Bake 25 minutes
8. Let muffins sit and cool at least five
9. Devour those bad boys!


C’mon you can do it


This morning while getting ready (wiping the crust from my eyes and brushing my teeth (I even flossed) woohoo!) I noticed the smallest hint of some definition that is foreign to me. It’s barely noticeable but I think I’m sprouting some little abdominal muscles under there 🙂 best morning motivation to get fit! I think the fitness deities are giving me a glimpse into the future to push me lol yay!

Get Outta Here Kid

To be absolutely completely honest I don’t feel super excited about graduation. I was more excited after high school. Maybe because I wasn’t up against a big scary world popping my blissfully ignorant bubble. On the bright side I have much more free time to do things that I enjoy and learn from everything around without the pressure of deadlines or rubrics and exams. This is going to be an interesting summer!