July 13, 2017

I feel like this post is kind of major! I posted the link on FB for the first time and feel sort of weird and vulnerable, but also very excited at the same time! Welcome to my happy place, FB peeps. For those of you who are new here, and even those of you who have been following all along, I have some exciting thoughts to share! Well, they are exciting to me at least.

Lets recap — I stared this blog as a creative outlet with no true direction — simply a place for me to share recipes and express myself in pictures and in writing. A year(!) has passed, a bunch of delicious recipes were made, photographed, and shared, but above all, I got to know my true self. I was acquainted with my deepest passions and desires and through this blog, sharing my thoughts and most authentic self, I developed the courage to share more of my journey and experiences.

You guys know I am a wildly health conscious nurse, and now in graduate school to become a holistic family nurse practitioner. I am constantly reading studies, listening to podcasts, consulting colleagues, and soaking up any information I can about health and wellness. I want to let you in on this journey I have been traveling for quite some time.

I’m on a mission to live my best, healthiest, most fulfilling life and my hope for you is to join me. My intent is to first share food (it’s always been about the food) that makes you feel good on the inside and out. Think lots of greens, healthy fats, lean proteins and a side of cake because #balance. Second, I hope to share more of what is buzzing in health and wellness and what is current in literature. << Find more of this on my Facebook page. Lastly, this is still a safe place for me to be myself and WRITE. Writing has been such a therapeutic practice for me and I urge you to do the same! Get to know yourself. You might be surprised with what you discover.

I certainly don’t have it all figured out — I partner with naturopaths and functional medicine doctors myself on my own health journey — but I have dedicated my career as a nurse and future nurse practitioner to uncover everything that’s true in medicine and the health and wellness industry. Lucky for you, I’m going to share it with you all here.

Phew, that feels good to get out!! As a huge thank you for following along/supporting my blog, I’ll leave you with this killer dinner inspo >> shrimp curry with summer squash. B and I made this a few nights ago and it was surprisingly easy to make and of course healthy AF. B hates when I say AF but it makes me feel cute and sassy lololol. And if you’re feeling extra inspired, I’d love if you could take a minute to nominate megbeans for the Saveur Food Blog Awards. Read more about how to nominate me or other bloggers here. Nominations close July 19th!


1-2 Tbsp coconut oil
1 onion, sliced thinly
1 summer squash, 1/8th inch slices
1 garlic glove, minced
1 carrot, sliced thinly using a mandolin
1 can full fat coconut milk
Juice of 1 lemon
2 Tbsp red curry paste
1 tsp ginger, grated
1/2 tsp turmeric, grated
1 tsp salt
20 shrimp 🍤 — I buy mine already peeled + cooked for convenience (!)
Fresh basil, julienned

Heat coconut oil in cast iron skillet over medium heat. Sauté onion and garlic for a minute or until fragrant. Add carrot and zucchini and cook for 6-8 minutes more, until they begin to brown and soften.

While the vegetables cook, start on the curry sauce. Whisk coconut milk with curry paste, ginger, turmeric and salt until combined. Add sauce to vegetables and bring to a boil. Reduce heat and add shrimp. Cook until sauce thickens and shrimp are heated through. Top with basil and serve over cauliflower or white rice.

Serves 2

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