I'm catching an early flight to Utah this morning and will be in Salt Lake City for Alt Summit all week. This year I scheduled some extra time to hang out with my cousin and her family, so I'm really looking forward to that later today and then again on Sunday!

I have another blog post (maybe two) scheduled for the week, but you can definitely find me on Instagram, where I'll be posting several times a day. I'm already missing Rob and Ender, but I'm always so grateful for this time to recharge and get inspired for the year ahead.

Talk to you soon!

My non-grandmother passed away this week. She was 93 and not my grandmother.

She was one of my best friend's Nanas and she kind of felt like my Nana, too. She lived with Patrick's parents, next door to the house we had for eleven years, and we'd always try to see her whenever we were there. One time she forgot my name but she always asked about Rob, and she really liked my brother Sean. 

I was walking Ender this morning with Rob and it struck me--what an incredible blessing to be alive for so long. She lived to see both her grandchildren graduate from college, and fall in love and get married, and last year she got to meet her first great-grandchild. She was funny, kind, and beloved by many. She had a lovely laugh and a beautifully positive attitude. Lately I have been so consumed with thoughts of illness and death before one's time that I never stopped to ponder the possibility of being 90-something one day; of bringing light to everyone who knows you for years and years and years the way she did. 

If I can end up being just a little bit like Nana, I'll look back on my life as a success. 

We've talked about my love/hate relationship with eggs here before. I eat them almost every day, for a really long time, until the inevitable morning where I scramble a few and just stare at them. It's a fact-- you can only eat eggs so many days in a row before needing a break. You can make a smoothie or grab a Larabar or do whatever quick, easy breakfast usually takes the place of your eggs, or you can make Paleo avocado toast.

Yeah.

It's not fair that Paleo doesn't include bread, I get it. Especially when Instagram is exploding with sexy photos of toast piled high with avocado and all the fixin's. But if you toast up thick slices of sweet potatoes in olive oil or ghee, you might not even miss it (that much). 

Ingredients:

• One large sweet potato

• One avocado

• One to two tablespoons olive oil

• Lemon or lime wedges, sesame seeds, crushed red pepper, and/or sliced green onions

• Salt, pepper, and garlic powder to taste

Instructions: 

1. Carefully cut the sweet potato into relatively thick slices. Season with olive oil, salt, pepper, and garlic powder.

2. In a large pan, cook the sweet potato slices over medium-high heat until they are fork tender and browned, about 10 minutes on each side. You can also roast them on a sheet pan at 425 for about 15 minutes, or throw them in the air fryer for 10-15, flipping halfway through.

3. Slice an avocado and layer or mash onto the sweet potatoes. Top with sesame seeds, green onions, salt, pepper, crushed red pepper, and lime juice.