So Long Twenties

I cannot believe that today I turn 30. Truth be told, I cried last night. But I"m not sure they were tears of sadness. They were in some ways tears of relief- relief that I made it through my twenties (in one piece) and all of the soul-searching, fucking up and healing it entailed. Leaving my 20s feels like I'm leaving an entire part of me behind - a part of me that I love and appreciate but am ready to let go of and see what I can become.  In honor of this milestone, here are some gems I learned along the way. xx


If it feels like a struggle don't fight it - you never have to force anything that is truly meant to be 

Hold out for that someone you don't have to hide any parts of yourself from. It's worth the wait. 

Most of the time people are too concerned with themselves to be worried about what you're doing. 

You can either deal with it now or later but you're eventually going to have to deal with it. 

Saying no is as powerful as saying yes. 

Self esteem comes from doing estimable acts. 

Perfection doesn't actually exist. 

Trust your guts -aka your intuition- its a powerful connection to the Universe and if you can tap into that and you'll be guided to whatever it is you may need. 

We're as sick as our secrets. Don't hold that shit in. 

Accept the things you cannot change. 

You're parents are awesome. Not the terrible unjust people you thought they were when you were a moody hormonal teenager. 

Sleep. It's the cure for everything.  

Everything you want is on the other side of fear. 

It's okay for there to be differing opinions and beliefs in the world.

Any time you feel like arguing ask yourself, "would I rather be right or happy?"

You can't change anyone, only yourself.


Sun Soul Style So Long Twenties

Almond Flour Dark Chocolate Chip Cookies

I don't know about you but I basically spent the holidays gorging myself with sugary treats. I'm now, after making strong resolutions to shed the holiday "fluff" I put on,  having a seriously difficult time giving up the sugar. And honestly I've kind of come to terms to the fact that I'm never going to give up sugar entirely, but I know there are ways I can indulge and satisfy my craving without totally going overboard. 

I was in Seed + Salt this morning (amazing vegan/gluten-free treats if you're in San Francisco check it out!) and was inspired by their almond flour pastries. I dug through my pantry when I came home and immediately whipped these bad boys up- and they are TASTY. They're thick, chewy and have a great nutty texture totally satisfy my sweet tooth without making that Barry's class I went to this morning completely negligible. Recipe below!



  • 1 C almond flour (I prefer blanched)
  • 1/4 C coconut flour
  • 1 t baking soda
  • 1/4 t sea salt 
  • 6 T coconut oil at room temp
  • 3/4 C coconut sugar
  • 6 T almond or peanut butter 
  • 2 t vanilla extract
  • 1 egg at room temp
  • 1 C bittersweet chocolate chips (Ghirardelli makes some good ones that are 60% cacao)


  1. Preheat oven to 350 degrees F. Prep a baking sheet with parchment paper and spray lightly with coconut oil nonstick cooking spray.
  2. In a bowl stir together almond flour, coconut flour, baking soda and salt. Set aside. 
  3. Using a stand mixer or hand mixer, mix together coconut sugar and coconut oil at medium speed until combined, about 1-2 minutes. Beat in the vanilla and nut butter until full combined into the coconut sugar/oil mixture. 
  4. Beat in the vanilla and egg into the oil/egg mixture on medium speed until combined. Then, stir in the flour mixture until combined and all flour is absorbed. Add chocolate chips at end and mix until combined. 
  5. Put bowl in the freezer for about 15 minutes or until dough is firm. 
  6. Roll firm dough into balls (mine were a bit smaller than a golf ball) and make sure to leave spacing in between them (about 2 inches)
  7. Bake for 12-15 minutes or until center of cookies no longer appear wet and they are slightly golden. Remove from oven and let cool. 
Yes, they taste as good as they look

Yes, they taste as good as they look

Recipe makes about 13 cookies. Nutritional info (1 cookie): Cal: 159; Fat: 14 g; Carbs: 6 g; Sugar: 3 g; Protein: 4 g 

Green Mean Protein Balls

These babies may look Shrek-ish but are anything but- they are SUPER tasty and will give you tons of energy. They totally solve that "what do I eat before I workout" dilemma because they feel really light while packing a ton of healthy fat and protein. They're also an ideal afternoon snack when I'm feeling a little bit hangry. Plus, the matcha gives you a nice little pick-me-up. I make these on Sundays so I can have healthy snacks on hand throughout the week. Enjoy! 

  • 1/2 C pistachios (raw, unsalted)
  • 2 T unsweetened shredded coconut 
  • 1 T melted coconut oil 
  • 2 T almond butter
  • 1 scoop vegan protein powder (my favorite is Amazing Meal Original Blend, available at Whole Foods & other health food stores)
  • 1 T honey
  • 1 T chia seeds
  • 6 dates - pitted 

Place pitted dates in a bowl of warm water to soften for 10-15 minutes. Place dates along with the rest of the ingredients in food processor until combined. Taste and sweeten to your liking. If dough is too wet add a bit more matcha or coconut oil- if too dry add a bit more coconut oil or honey. Place some shredded coconut on a plate. Form "dough" into balls (a bit smaller than a golf ball) with your hands, then gently roll through the coconut. Cover and refrigerate.