Hiya folks! Well, I’m back from Minneapolis with a belly full of delicious food and a brain full of blogging inspiration. Ahhh, just like old times!
There was a lot of picture-taking (photobooths FTW!), a lot of hugs of friends I haven’t seen since, well, last year’s HLS, and lots of delicious food. I actually made the conscious choice to leave my big DSLR at home this time, since in past years I’ve had such a focus on taking pictures, editing them, and posting blog posts DURING the conference. And since I wanted to be able to really enjoy the summit (and the folks I was summiting with!), I opted for the good ol’ iPhone instead.
I still think we ended up with some pretty cute pics, don’t you?
Lauren, who I’ve missed SO much since she moved from this area out to Colorado earlier this year, and Cassie, who I CANNOT BELIEVE I HADN’T PHYSICALLY MET BEFORE SINCE WE ARE LIKE SISTERS OMG TRUTHFACT, stuck together for much of the conference, getting to meet and mingle with so many of our fellow bloggers as we did.
Photo thanks to Mindy
I’m sure many of you have already gone through dozens of HLS recaps, so I’ll keep this one brief. There was an awesome dinner the first night at Town Hall Brewery the first night that Casey put together, followed by the traditional cocktail party, and then Saturday kicked off with the sessions!
For those of you who weren’t able to attend, or who missed the presentation by Cassie, Lauren, and me, please feel free to check out the slides and recaps of the presentation. Here are a bunch of links for ya:
- The most beautiful slides in the world, by none other than the amazing Cassie Johnston
- Lauren’s Presentation Recap
- Sam’s liveblog of the session
- Cassie’s HLS Recap
I’m also happy to answer any questions you might have on utilizing your personal blog to help transform your career path! (Feel free to check out the hashtag #HLS13BlogtoJob to see what other kinds of questions we’ve already had, too!)
So as I mentioned before, I also participated in a book club centered around my very own bookchild, TERRA! It was awesome getting to discuss the book in person with so many people who’d read it (and enjoyed it, or so they said ) and I totally felt like pretty baller when I was signing copies, hehehe.
Photo thanks to Alicia
It was an awesome weekend, over ENTIRELY too soon, but thankfully I have eighty zillion various food samples and products to keep the memories alive… until I eat them all. Sidebar: Have you guys tried the Salt & Vinegar Blue Diamond Almonds yet?! CRAAAAACK ALMONDS!!! THEY ARE SO GOOD.
Thanks for another great weekend, HLS!
By this time tomorrow, I’ll be on my way to sunny (?) Minneapolis for the 2013 Healthy Living Summit! This year marks my third year at the Summit, and my second year speaking.
Some of you might remember that last year I gave a presentation on Blog Photography 101, and this year I’m teaming up with my gals Lauren from Me and the Mountains and Cassie from Back to Her Roots for a panel on how blogging has helped lead to our dream jobs (without having to blog full time AS our jobs).
I’m super excited, not only for the panel, but getting to reunite with Lauren, who moved from this area a few months ago, and to finally MEET Cassie, who I feel like I’ve already known forever. Cassie designed an absolutely epic presentation and I know it’ll be amazing.
(I mean, seriously, it is the most beautiful set of slides I’ve ever seen in my life. Do you SEE why I asked her to design my book cover now? )
Here’s the official blurb for our panel in case you’re interested in exactly what we’ll be speaking about:
From Blog to Job: Utilizing Your Personal Blog to Elevate Your Career
Unfortunately, it is a small (itty bitty, teeny weeny) percentage of us that will be able to turn our blogs into a full-time career on their own. But that doesn’t mean that blogging can’t help lead to great things for our careers! Join Cassie from Back to her Roots and Lauren from Me and the Mountains for a panel led by Gretchen of Honey, I Shrunk the Gretchen, on the ways that blogging has helped these different women find their dream jobs.
In addition to leading the panel, I’ll also be front and center at the HLB Book Club meeting which is on… my book, TERRA! Yay! Hopefully this will be the final push I need to finish out Book 2! Hehe.
If you’re at HLS this year, PLEASE make sure to say hi! I like to think I’m fairly easy to spot now that my hair is purple. Purple and pink. Kekeke.
Summers in our nation’s capital come in pretty much one flavor: humid. And though, granted, this summer has been slightly less sticky than most, I’m still just one big ball o’ sweat most of the time when I’m outside. So when it comes to foods that I’m craving in August, I’m almost always going to prefer something chilled over something hot. Duh.
Of course, one can’t live off of popsicles forever (I’ve tried, believe me), so upon occasion you might find me in the kitchen trying to whip up a nice no-heat meal. Don’t worry, I’m not going raw. I’m just hot — all the time. Which brings us to the following recipe — one that’ll make you forget you ever even liked hot soup to begin with.
Whether eaten (er, drank?) straight from the blender or allowed to chill for a few in the fridge, I just know that this creamy (yet dairy-free!), zesty gazpacho will hit the spot. It’s light, it’s bright, and depending on how spicy you want to make it, you can take your tastebuds for a real ride, hehe. Reserve a bit of the tomato, cucumbers, and onions to chop and serve in the bowl for a bit of texture, or blend it all to your heart’s desire. There’s really no wrong way to make this, since all it takes is a handful of fresh, natural ingredients and a blender!
Makes 2 servings
1 cup crushed tomato juice (about 3 medium to large ripe tomatoes)
1/4 large onion, or 1/2 small onion
1 small cucumber, cut into rough pieces
1 poblano pepper (or green bell pepper)
1 – 2 jalapeño peppers (optional)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 lime (juice only)
1/2 cup unsweetened Almond Breeze almond milk (vanilla or original — your choice!)
Salt & pepper to taste
Dash of green chile Tabasco sauce (optional)
1. Crush tomatoes until you yield ~1 cup of juice. Seeds and some pulp are okay.
2. Combine tomato juice, onion, cucumber, pepper, vinegar, olive oil, and jalapeño (if using) in blender. Reserve a tablespoon or so of the onion and cucumber if you want to dice and add to soup for texture. Blend on medium – high speed for 30 to 45 seconds, or until ingredients are all finely combined.
3. Add lime juice and almond milk, salt and pepper, and a few dashes of Tabasco (if using) to the soup and stir.
4. Pour over chopped tomato, onion, and cucumber, or serve ungarnished! Eat immediately, or keep it in the fridge to chill further before consuming.
The above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.