• Home Business Coach and Wellness Consultant

  • Hello Change Maker!,

    Thank you for stopping by today and taking the first step towards more sustainable, healthier and conscious living,

    After my third daughter was born, I decided to stay at home with my kids and pursue my passion for healthier and non toxic living.

    Along the way I discovered the possibility of creating income through a home based solution and empowering others to do the same.

    It sparks such joy in me to see the changes that can be made just by educating consumers on safer, more cost effective products for their home.

    My days are filled with building relationships, coaching, training and growing a conscious community.

    I am able to create real work life balance, which truly is a dream come true.

    I can't wait to share my inspirational story with you.


    Los Gatos, California
  • Thoughts, musings, and ruminations.

    There are no published blog posts yet.
  • Meet me on Social

    Make sure to add links to the icons!

  • Recipes

    As you might know I love to cook I wanted to share one of my favourite recipes with you:


    This easy vegan chili garlic tofu is made with extra-firm tofu, seared brussels sprouts and a sweet and spicy sauce. Serve with rice or cauliflower rice!


    Chili Garlic Sauce:

    • ¼ cup rice vinegar
    • 3 garlic cloves, finely minced
    • 2 teaspoons grated ginger
    • 1 tablespoon sambal oelek (red chili paste) Use 2 tablespoons for more heat
    • 1 tablespoon maple syrup
    • 2 tablespoons soy sauce Use certified gluten-free if needed, or swap gluten-free tamari or coconut aminos
    • 2 teaspoons sesame oil
    • ½ teaspoon red chili flakes (optional, for heat)


    Prepare Ingredients:

    • If serving with rice, begin preparing rice according to package directions.Wrap the tofu in a towel, set on a plate, and press for at least 10 minutes. (Use a tofu press or place a heavy dish or pan over the tofu.) If pressing the tofu longer than 10 minutes, press in the refrigerator.Thinly slice the Brussels sprouts, discarding the woody ends.Add all the sauce ingredients to a bowl and whisk together.

    Cook the Tofu:

    • Cube the tofu into ½-inch cubes.Add to a bowl with the cornstarch and toss to coat. If your tofu is still slightly wet, you may need more cornstarch.

    • Add 1 tablespoon olive oil to a large, heavy pan. (Use 12" or larger.)Heat oil over medium heat. When the oil begins to shimmer, add the tofu in a single layer. Cook 3-4 minutes without touching the tofu, and then cook 3-4 minutes more, tossing occasionally, until the tofu is toasted on all sides.Remove the tofu from the pan and set aside for later.
    • Finish with Brussels Sprouts + Sauce:

    • Add the remaining 1 tablespoon of oil to the pan.Add the brussels sprouts and cook, tossing occasionally, until the sprouts begin to blacken (about 3 minutes).

    • Add the tofu and the sauce to the pan. Toss about 2 more minutes, until the tofu is golden.Serve immediately. If desired, serve with rice (or cauliflower rice).

All Posts