I like driving to the ocean, even in the winter. Actually, ESPECIALLY in the winter. There are no crowds. There’s a lot less STUFF in between you and that blissful salt water. Fewer engines running, fewer bikes, surfboards and beach umbrellas to distract you from the magnetic pull of the tide. In and out, steady, intentional, slow and, for me, incredibly calming.

Driving up to the beaches in New Hampshire also feels like coming home to me. I have truly amazing family memories at Jenness State Beach in Rye. It’s also where I have many of my most treasured memories of my grandmother “Grantee” who passed away this past summer.

I love driving by Lamie’s Inn. No longer owned by members of my family, the sign for Lamie’s still shouts at me every time I drive by, “You have roots here.”

On my day off this past week, I drove to Portsmouth with my boyfriend, and we visited The Juicery. The Juicery has been around since 1995, and they offer fresh organic juices and organic vegan food (some of which are gluten free). Here’s what they have to say about the food they serve on their website: “Everything we offer is made fresh right in front of your eyes. We make all of our dressings from scratch and pride ourselves on using organic and local produce whenever possible. If you believe the age-old adage, ‘you are what you eat,’ then you’ve come to the right place. There are no processed sugars, artificial flavors or fruit syrups in our products.”

From the menu, I had:

The Nori Roll: Nori seaweed wrapped around brown rice, avocado, grated carrot, red cabbage, cucumber and sprouts. Served with your choice of ginger miso or tamari soy dipping sauce. AND The Lemon Zinger Juice: Apple & Lemon, as the menu states “Earth’s true lemonade, a delicious digestion aid”


My boyfriend had The Peanut Butter Bliss Smoothie: bananas, chocolate almond milk, and natural peanut butter, and The Indonesian with baked seasoned tempeh.

Here are a few pictures of the setup inside of The Juicery and a shot of me outside the store. I liked that they had bins for composting and recycling, and their silverware was made of corn and compostable.


Three things:

1.) For recipes, I’m planning on making Mango Black Bean Salsa this week and I made Baked Oatmeal this afternoon. Both inspired by the Healthy Eating Specialist at work.

2.) Impressed with the #banbossy campaign. I’m a boss, not bossy. Amen.

3.) Fellow IIN grad Elizabeth Rider is now contributing to the Huffington Post, and here’s her first article, “Redefining Success: The Corporate Ladder No Longer Matters.” My favorite quote: “I’ve always had the belief that women can have it all, perhaps just not all at the same time. We can have fulfilling careers, the family of our dreams, give our best to what we value, and feel relevant in society. The only caveat is that we just have to have the wherewithal to understand that there are only 24 hours in a day. We have to prioritize not just what is important to us, but when it’s important to us. We have to manage our options. Options like building a career, starting a business, getting married, and starting a family, to name a few.”


“I’ve redefined my own success to mean being relevant to people who need my help, giving more than I take, and living life on my own terms. The letters behind my name and my rank within a company just don’t matter.”