Over the last few months I’ve read some books by some strong female voices. In order of my favorites:

  • “Love Warrior” by Glennon Doyle Melton
  • “The Girl with the Lower Back Tattoo” by Amy Schumer
  • “Wild” by Cheryl Strayed
  • “Bossypants” by Tina Fey
  • “Yes Please” by Amy Pohler

Now I’m not even going to pretend they were literary masterpieces. The 3 by comedians I selected just to crack myself up, and I did laugh a lot. But “Love Warrior” was game changing for me and “The Girl with the Lower Back Tattoo” had a chapter on domestic violence that brought me to tears. The powerful strong feminine messages in these books boil down to:

  • You can do hard shit, absolutely anything you set your mind out to do, like hike 1,100 miles solo in the wilderness, or leave a relationship that isn’t serving you, or make haters eat their own words
  • Being a successful career woman, be prepared to ignore the naysayers which are most often catty non-career women (can we all just stop cutting each other down?)
  • You’ve got to live a life of introspection and continual reassessment- we’ve got to wrestle with understanding who we are and what we need to make peace with ourselves and be able to truly love anyone else

P.S. and if you loved Glennon’s book, check out this news which will make you love her even more

Southwestern Chicken Cobb Salad

IMG_2762.JPGYUM! Made this salad tonight. Makes probably 10-12 servings, so cut down for however small you need it. The dressing has a wonderful smoky flavor. The dressing is paleo, dairy-free (if you excluded the corn & beans the salad would be paleo). I used this website for the dressing recipe but kind of did my own flavor combination for the base of the salad.


  • 1 head of iceberg lettuce, chopped
  • Huge handful of baby spinach
  • 1 can yellow corn, drained
  • 1 can black beans, drained
  • 4 tomatoes, diced
  • 2 avocados, diced
  • 4 green onions, diced
  • 12 hard boiled eggs, sliced
  • 2 cucumbers, diced
  • 10 pieces of cooked bacon, cut up
  • Cooked chicken chunks


  • 2 cups (which is one can) of coconut milk, the full fat kind
  • 4 teaspoons brown mustard
  • 6 tablespoons lemon juice
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 8 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried dill
  • 2 teaspoons dried chives
  • 4 teaspoons hot sauce (I used Frank’s buffalo sauce, just right, not too spicy…if I was using Tabasco sauce I would only do a teaspoon or two)
  • Use a mixer to blend it creamy