We just got back from a really sweet little family vacation. We spent 4 days on the Russian River in an amazing little cabin. It was decorated perfectly. The kitchen was so adorable, I just couldn’t get out of it. I wanted to take more photos of the cabin and our food to share with you guys, but since it is nestled in the woods, the lighting was hard to work with.
We unplugged our cell phones and computers. We spent our days eating incredible meals and playing in the river. It was really relaxing!
This summer, I am *trying* to focus on play and self-care more. I hope to inspire you to do the same! This doesn’t come easy to me as a Type A, workaholic.
When I got pregnant with Indyanna, I was so healthy. Actually, the healthiest I had ever been. I had recovered from all of my health issues (severe anemia and hypothyroid), I was getting sleep, my stress levels were manageable and I always made time for fun. I had a ton of energy, even throughout my pregnancy.
We would like to have another baby, but I don’t physically feel ready yet. It’s a little hard for me to talk about this here, since it feels very personal. But preparing our bodies for pregnancy is a topic that I am very passionate about and I don’t think it gets enough attention.
It makes sense that I don’t feel completely ready yet, since Indyanna is 2 and I just stopped nursing recently. I know that tandem nursing is all the rage these days, but pregnancy and breastfeeding are really hard on our bodies and it takes time to replenish the nutrients stores. Most traditional cultures practiced child spacing.
However, I know there is more going on with me right now then just recovering from pregnancy and nursing because I felt better last summer when Indyanna was only 1. Although, I have been eating the same, my body has really changed since last summer, both physically and in terms of energy/mental clarity.
The big things that have changed in the last year are my stress levels and my sleep. High stress and a lack of sleep have done a number on my adrenal glands. This summer, I am really trying to slow down and prioritize getting more rest and making time for more play. I know that this will be essential to me being healthy and having another healthy pregnancy.
So, we kicked off this summer of fun with a much needed vacation. Before we jump into the recipe, here are a few photos from our trip. Most of our breakfasts looked like this.
If we weren’t eating or napping, we were playing at Mom’s Beach, where the water was perfect for toddlers.
We even got to stop by 2 skate parks, where Indyanna and Brooke got to do one of their favorite things!
We had some amazing meals, but this Skirt Steak with Radish & Cucumber Salsa was the only one I got a proper photo of. This is one of our favorite summer combos. The cucumber and radish salsa is so refreshing and a great alternative for those of us that are allergic to tomatoes or nightshades (like me!).
For an Autoimmune Paleo (or nightshade free) version, skip the jalapenos and chili powder.
Skirt Steak Marinade
1/4 cup olive oil (find my favorite 100% olive oil here)
1/4 cup lime juice
1 teaspoon ground cumin (find organic cumin here)
1/2 teaspoon chili powder (find organic chili powder with no anti-caking agents here)
3 cloves garlic, minced
salt and pepper
2lbs. skirt steak (find grassfed beef here)
- In a small bowl, mix olive oil, lime juice, cumin, chili powder and garlic. Generously add some salt and pepper.
- Place skirt steak in a glass bowl with a lid (I personally don’t like to use plastic with acidic ingredients) and pour in marinade. Allow steak to marinade between 1 hour to overnight.
Radish & Cucumber Salsa Recipe
1 cup radishes, chopped
1 cup cucumber, chopped (if using Persian cucumber, I don’t peel because the skin is soft, but peel if using a thicker skinned cucumber)
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 small jalapeno, diced (optional)
2 tablespoons fresh lime juice
1 tablespoon olive oil (find my favorite 100% olive oil here)
salt and pepper to taste
- Toss together radishes, cucumber, cilantro, garlic and jalapeno. Add lime juice and olive oil. Adjust salt and pepper to taste.
- Grill steak to desired wellness.
- Cut steak across the grain, top with radish salsa and serve!
Grill steak to desired wellness & top with salsa!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself.