Motivation Monday :: Thanks!

It’s Thanksgiving, here in Canada, so I just wanted to share a few things I was reflecting on this weekend, during the festivities and Turkey overload.

1. Everything you do RIGHT NOW, is what is important. Not what you’ve done, where you’ve been or where you wish you could be. CREATE your future by fulfilling your PRESENT POTENTIAL.

2. No matter WHAT your family model make-up is, cherish those who, despite arguments and misgivings, and misunderstandings, are continuously in your corner when it counts. Family including blood and “acquired” extensions. (*Love my ACES-sisters)

3. THIS TOO SHALL PASS. It may be good, it may be bad, but choose to react with as much positivity as possibly & gather as much information and learn what you can in order to apply it to any future situations. Everything in this life is only temporary – except tattoos and taxes, those are forever!

4. Money can NOT buy you happiness, and money isn’t everything, but as long as you still have bills and needs, making money is IMPORTANT. So are sanity, joy and self-respect. I am happy and blessed enough that I am afforded the option and ability to put those three things above my “love” of money. I understand it’s economic importance, but my self-worth and life satisfaction are not ruled by current financial demographic.
(*side note: broke, but sound & happy is STILL blessed)

5. Don’t count your blessings. List them and watch their abundance. When was the last time you said THANK YOU to the Universe/God/Buddha/Gaia for your BLESSINGS? For those things that you didn’t BUY, but you were GIVEN. Gratitude is the Attitude! Trust me! The more you really stop to appreciate and be thankful for all you HAVE, what you don’t (yet) have, feels almost inconsequential. Your existance is a miracle. If you had nothing but a fully capable body, air in your lungs, and a desire to LIVE, you would already be more blessed than half the world’s population. Marinate on THAT!

6. Appreciate your Journey, while you’re here. I was given an insight into a few friends’ drive to succeed. The ones who made progress “easily” were the ones intrinsically motivated and thankfuly/happy with WHO they were and where they were, but wanted more and were taking each step to achieve it, while STILL GIVING THANKS FOR THE LESSONS AND PRESENT. Those who had a harder go, were the ones who only saw the END, but weren’t taking time to appreciate the journey and what they were achieving/gaining along the way.

A little deeper than my usual post, but “tis the season” …

TRY THIS >>> IF the world were to end RIGHT NOW, and everything, EXCEPT what you gave Thanks for YESTERDAY, was removed from your existance, what would you be left with?

I’m so blessed that I may say I would “still have” my health – all SIX senses; my family – ALL of it, extended included; my opportunity to GROW in my new jobS & athletically; and the support of my true friends (and my boyfriend). Now my TV, iPhone and car may be gone (*don’t get me wrong I’m glad to have access to those things) but truly, I would (eventually) be perfectly fine without them.

My fellow Canucks, enjoy this fine Monday off – I have a couple clients to train, but I slept PAST 8am, it was BEAUTIFUL! For the rest, Have a blessed Monday to start the week.

xo – Mia

Foodie Friday! Turkey Time!

Happy Friday everyone!!

It’s foodie Friday and since it’s Thanksgiving Weekend here in Canada, I wanted to share some of my fave Fall side dishes / Vegetarian plates – if you’re not so omnivorous!




  • 1-2 Summer Squash (*Yellow Zucchini, Courgette) – in 1/4″ thick coins (*no ends)
  • 1/2 a Regular Canteloupe (*if you’re in the Lysteria-prone area, you can use Honeydew)
  • 2.5c Pumpkin (*You can use any FIRM sweet squash) – in 1″ x 1″ x 1/4″ dice (*I like the skin on, but you can remove it)
  • 2tsp fresh grated Nutmeg
  • 2tsp Fresh cinnamon
  • 1/2tsp cumin
  • 1/4tsp cayenne pepper
  • 1/4cup fresh chopped Cilantro (*or Italian parsley if you don’t like Cilantro)
  • 1/4cup Balsamic Vinegar
  • 1TB EVOO
  • 1tsp Maple flakes*optional*
  • S&P

Optional for Grilling

  • 1/2cup Zucchini – Same prep as Yellow
  • 1/2cup Eggplant – 1/4″ coins, cut in 1/2 if need (*want everything around the same size/thickness)

Optional Raw

  • 1/2cup Dried Cranberries
  • 1 Red Delicious + 1 Golden Apple – both cored & cut into 1/8″ thick slices

Bonus Levels

  • 1/2cup Firm Feta – crumbled OR you can cube it in 1/4″ and grill it! (*melty & smokey-licious!)

> These are individual options to *jazz* the salad OR you can add em ALL if you’re sharing with more than 4 people.


  1. Preheat Grill / BBQ to medium-high heat
  2. Toss the melon in nutmeg & balsmic vinegar, toss the pumpkin in cayenne & cinnamon & the yellow zucchini in cumin, cayenne & S&P
  3. Brush 1TB oil on the grill, should have a little smoke
  4. Place all the pieces on the grill with space between them – at least 1/4″
  5. WATCH THEM!!! This will literally only take 2-3mins – Flip with tongs & another 2-3mins on the other side
  6. If you’re doing Grilled FETA – do it here – 1min per side AFTER the Veggies are removed!
  7. Remove to Cookie sheet & let cool until warm, but cool enough that you could pick them up with bare hands.
  8. Place all Grilled pieces in Large serving bowl (including Feta)
  9. If using any of the optional “raw” ingredients add them now
  10. Toss with Cilantro, some cracked Sea Salt & if you have/want Maple Flakes
  11. Can drizzle with some EVOO+Balsamic, if you want “dressing” (*IMO – not needed)





  • 6 large bell peppers (red, yellow, orange, or green)
  • 1 tablespoon vegetable oil
  • 1 small zucchini, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 cups cooked couscous
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 ripe tomato, seeded and finely chopped
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese


  1. Slice tops off peppers to make lids.
  2. Scoop out membranes and seeds and discard (to make bowls)
  3. In large saucepan of lightly salted boiling water, simmer bowls & lids covered,
  4. min. Drain.
  5. Preheat oven to 350°F.
  6. Heat oil in medium saucepan over medium heat.
  7. Add zucchini and garlic. Saute 2 minutes.
  8. Stir in lemon juice. Cook 1 minute and remove from heat.
  9. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper.
  10. Stir in cheese.
  11. Fill each pepper with couscous mixture.
  12. Place upright in shallow baking dish.
  13. Cover with pepper tops and bake just until filling is heated through (about 20 mins)

Both of these can be served on ANY night of the week but make GREAT sides to turkeys or whatever “main” you want to serve it with! The Grilled Salad is amazing with Salmon, and the Peppers are really good with Pork or Beef roasts.

Have a Safe, and Blessed Thanksgiving & try to remember that your life goes on after the weekend, and your goals don’t take a vacay!

xo – Mia
Bon Apetite!