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…Today I’ll share the recipe for one of my favorite baked oatmeals while first throwing in some tips for making it mindfully along the way. Feel free to scroll straight to the bottom for the recipe, or meander with me to get there while I talk a little bit about mindfulness in the kitchen.

As nature begins to slow down and prepare for the end of another growth season, so too can we begin to prepare and look for ways to mimic her rhythms and slow down as well. We can celebrate this season of harvest by fully appreciating the last of the fresh local summer bounties from your garden or the farmers markets and if you are blessed with an abundance, by taking the time to store away some of this bounty for the winter ahead. I’ve been more than a little preoccupied with my pots of herbs on the deck lately, so it seems only right to devote this post to how to extend the enjoyment of these beauties into the cold winter months ahead. If you too have an abundance of herbs and enjoy cooking with them, read on.

Since chia seed puddings are quick and easy to make in advance and store well for about five days, I am now hooked and have started to experiment with recipes for them on my own. I’ll share my favorite one with you at the bottom of today’s post, but first let’s talk about why would you want to eat these seeds anyway and what makes them so unique compared to other seeds you may already include in your diet? I’d often heard them referred to as a superfood, but after reading a bit more about them I now fully understand why.

I fell madly in love with rosemary years ago. It wasn’t love at first sight and I don’t even remember how she started capturing my heart, but there are so many simple ways of using rosemary that bring me such joy today. This fragrant fair maiden is native to the Mediterranean and is a member of the mint family. In this post I’ll share how to reciprocate love for this herb so you can cultivate a year long relationship and I’ll suggest some of my favorite ways to enjoy both inside and outside the home.

That is one of the great things about a cauliflower salad - it holds up well with no wilting and is just as appetizing on day three as it was on day one.  Okay, well pretty darn close anyway.  And if all this isn’t reason enough to add these to your summer salad favs, add the fact that cauliflower is low in calories, but jam packed with vitamins and minerals.  In addition, it is high in both fiber and antioxidants and is low in carbs for those of you trying to stick to a low carb diet.

While you are busy scrubbing all those frequently used surfaces, a spring cleaning on your insides will go a long way to strengthen your immune system and keep you healthy as well.

Ah the dog days of summer; too hot to move; too hot to fire up the oven, so time to get creative in the kitchen…