Goat Cheese Stuffed Jalepenos & Braised Short Ribs

It’s Super Bowl Sunday next week. And this is a pretty big deal at our house – even if our very favorite team didn’t make the cut. I absolutely love a day of lounging around in my comfiest clothes, eating some great food and rooting for Tom Brady. (Wink, wink). We’re all about the easy appetizer items, spinach and artichoke dip and goat cheese stuffed jalapeños – but I like to make something a little more substantial to add to the mix. Enter Braised Korean Short Ribs. The best part about these is how delicious they are. The second best part about all of these is they are free of gluten, dairy and refined sugar — with great clean ingredients, that not only feel good – but taste good. Friends, I don’t eat like this all the time — it’s all about the balance, right? But when I find something that I crave like I do all the other things, and it’s healthy – it’s in heavy rotation here. I hope you’ll enjoy them as much as I do. Our menu for next week looks something like this – spinach and artichoke dip, Stacey’s Organic Baked Pita chips (I find mine at Costco, amazing. With everything.), goat cheese stuffed jalapeños, braised short ribs and veggies. I’m still decided what sweet treat to make .. I’d love any suggestions!

** I adapted these recipes from True Roots by Kristin Cavallari – which happens to be one of my favorite cook books (another post on favorite cookbooks later) – but everyone should pick up a copy. I’ll include the changes I’ve made too.


Goat Cheese – Stuffed Jalepenos

1 jalapeño Chile peppers, halved lengthwise

10 ounces goat cheese

8 cloves minced garlic

6 springs thyme, roughly chopped

(original recipe calls for 2/3 cups pine nuts, I like mine nut free)

Preheat oven to 425 degrees. Arrange the chili peppers cut side down on a baking sheet. Roast for 5 minutes or until tender. Let cool to the touch.

In a bowl mix the goat cheese and garlic with your hands – press the cheese mixture into 1 Chile pepper half, until just overflowing. Sprinkle thyme on the top. (If adding nuts, mix them with the thyme and press the Chile, cheese side down into the mix.)

Bake for another 5 minutes or until cheese starts to melt. Turn the oven to broil and cook for another 2 to 3 minutes or until slightly golden brown.

Braised Korean Short Ribs

1/2 cup toasted sesame seed oil

1 cup Tamari

1 tablespoon pink Himalayan salt (orig recipe calls for fish sauce, I CAN’T do the smell.)

1/4 cup chopped chives

2 tablespoons sesame seeds

2 cups lemon sparkling water (I use La Croix)

2 tablespoons lime juice

1 teaspoon lime zest

2 tablespoons grated ginger

1 tablespoon chopped garlic

1 tablespoon Chinese 5-spice powder

1 tablespoon chili paste or hot sauces

10 long cut beef short ribs

In a large bowl whisk together all ingredients.

Place ribs in baking dish. Pour marinade over it and massage the meat to coat. Let marinate in the fridge overnight or for 8 hours.

Preheat oven to 375 degrees.

Add water to baking dish if needed, so the marinade comes up halfway the side of the meat. Cover with foil and braise two hours or until fork tender.

Happy Sunday friends! Xoxo.

New Year, New You

I love the symbolism of the New Year. In Utah, where I live – it’s especially magical when we’re covered in a white blanket of snow – it’s like the universe is giving us that fresh, clean start when everything’s covered in white. I’ve always been a resolutions girl. Something about writing down a list of things I’d like to work on makes them seem more concrete, even if I’m not always the best at following through with them. Usually my list will sound something like this; go to the gym, spend more time with my husband, build my savings account, eat out less, budget more etc .. Don’t get me wrong, these are all great things! And definitely things I need to work on – but this year I wanted to get more intentional about the goals I set. Rather than outward goals and resolutions – I wanted to set them for the inside. I want to be more present. I want to LIVE more. I want to learn to take care of my self – from the inside out. I want to practice more mindfulness in my daily life. I want to really connect with my friends and family. I want more deep conversations. More love. More experience. Less things. Less perfection. My hope for this space is to create someplace we can all share our ideas, goals, thoughts and lives. From the inside. And out. I want to share ideas and inspiration for making our homes true places of refuge, places that are pretty and places that we really want to be. I want our homes to be safe places for our friends and family. Places of relaxation. I want to share food that makes us feel good inside and is equally satisfying, that’s beneficial to our bodies. Travel, I truthfully believe that it’s so powerful. I want to write about the perspective it gives us on life and the places I am so fortunate to see. So, ending here today – here’s what you can expect. I’ll be posting a little something every Sunday. I hope you’ll read with me, share your thoughts and feelings – tips and ideas, advice for us all. I am so excited about this little community and I hope it benefits you just as it does me. I hope we can all use this little slice of space to create and live the lives we actually want. Happy Sunday friends.



Welcome friends! This site is something I’ve been wanting to do for years – I am so excited, happy and nervous about this. I am the queen of never being quite ready – but in traditional New Year fashion, one of my resolutions this year was to get this space up and running. Here I want to share everything home, travel, lifestyle and food. Four of my very favorite things. I can’t wait to connect – thanks for being here! xoxo.