Wholefoods catering

I’m doing wholefoods private catering. I impulsively posted on Bunz, and got some interest. On one hand, yaddayadda it’s food-oriented so probs unideal for ED healing, but also it’s honestly a mind-break and a job that 1) feels good to be of service, keeps me busy, and 2) I actually get out of my mind and in a state of flow bc I get to express my creativity through r cope curating and flavour experimentation, and also 3) I make food that I’m challenging myself with

Long term, not ideal as a career choice of mine, but certainly good experience for my future retreat centre, and setting intentions to get bum to BC and up mountains and in lakes n stuff.

Also this no laptop thing is annoying- FWP, but phone autocorrects are hilarious I almost want to uncorrect them for the lols.

Here’s an example of some of the first orders:

The others left me too tired to take pics…le sigh.

Hire me? The food’s yum, right Cor? 

Ps have also restarted meditating and focusing on breath: these two vids are worth it:



Peanut Protein Sauce

I found a peanut protein powder (from Homesense) without 💩in it, so homade sauce for when working outside lunch not needing refrigeration.

Peanut Protein Sauce:

2 TBSP peanut Protein pow 

1-2 Tbsp sesame seeds

1 tbsp flaxseeds

Sriracha, soya, chicken stock (could use Pure Bone broth if you’re on the Best coast…or water, or almond/coconut milk)


Dry toast seeds in pan. (I also toasted cumin seeds w it). Add PB pow, liquid. Mix. Yum.

I topped a salad w this and sesame oil dressing and peanuts.

Recovery is Messy

Recovery is messy,

Confusing up down stressy,

Gut-wrenching and pesky,

Is this meal brunch? Linner? Breaky?

Hotel continental breakfast salad-version at Best Western. Didn’t feel right eating the meat there…left only the saucisson.

HoWent to cousin’s beautiful wedding yesterday #bitchdidwha

Challenge and good.

Rest day today, hard AS 

Marinating on it, and sharing allthefeels soon.

Much love to whoever reads this, (I love you)

Look at those grins!

Can I eat dinner at 4:30? And I enjoy chicken skin, bone marrow, cartilage from da bird #exvegetarian

Second Breakfast? Lunch?



Ghee- scrambled eggs, avo, jerky, salad

Has anyone read Hunger by Roxane Gay? I’m finishing it. Lots of similarities and lots of differences between under and overeating. Raw and real, but #shedidntreplytomytweet so….😉#noteveryauthorisascoolasRochelleBilow 
What’re you hungry for?

Me? My own love 

Letting Go

Usually, I don’t do this shit: ingredients really are “non-food” items…

“Crab” salad: you know that “flavoured pollock” 💩

So much poop in here, solittlecare

But you know what? #yolo and #lettinggo feels better.

Everything in moderation, even moderation is good. If this is my “treat”, then so be it. I really do enjoy this salad, and I really don’t have very much at all bc my body doesn’t like too much (probs knows it has yick stuff in der).

I like a little bit, life’s spicy when you follow your intuition.


Mung Bean Salad

Today’s catering gig is a Moooooong Bean Salad:

***update July 8th: straight up, taste testing only now (day-after, bc #fearfood)- this shit’s delicious: topped w hummus, avo, nooch, and leftover salad from yesterday’s BURGER)

Mung Bean Salad with Sundried Tomato Dressing:

Salad Ingredients:

1 cup mung beans, cooked (timeswheniwishihadapressurecooker)
1 carrot, grated (don’t peel that shit #savethechildren)
1 cup shelled fresh snow peas
1/4 red onion, diced thin
1/2 cup trail mix: nuts, seeds, berries
Few sprigs garden kale and lettuce
Big handful of grape tomatoes, quartered
Nice bunch of fresh dill (or any other herb you like), chopped


1/3 cup olive oil
3 sundried tomatoes
smoked paprika
juice of 1/2 lemon
1 clove of garlic
1 date
black pepper
sea salt to taste

Blend all dressing ingredients.  

Mix with salad.  Yum!

Coco Cauli Salad

Shared with good people, and saved for myself.

Coconut Cauliflower Salad:

FullSizeRender (5)

Salad Ingredients:

1 head cauliflower, chopped
1/4 red onion, chopped small
1 carrot, grated (dontpeelthatshitjustscrubit)


#homade coconut milk: 1/3 cup coco shreds, 1/2 cup boiling water (let it sit for some minutes) then high speed blend
1 tbsp miso paste
black pepper
lemon juice

Mis together.

Top with: toasted coconut flakes


Bean Pasta Salad

I’ve been doing mini-catering jobs round these parts, and it’s great because I make things with ingredients that are food fears for me.  I make extra so that I challenge myself with them.  This salad is pretty scary for me with the pasta, although it’s made of only beans (that’s literally it), but so is the dressing.  I saved some dressing for myself. Some challenges are bigger than others.

noodle salad.jpg

Bean-Pasta Salad with Avocado-Sesame Dressing:

1/2 package bean pasta, dry (boil it to cook)
1/4 red onion, chopped
handful of grape tomatoes, quartered
big handful of kale leaves, chopped up

1/2 avocado
1/4 cup sesame oil
1 clove garlic
juice of 1/2 lemon
black pepper
1 tbsp miso
Blend all ingredients in a blender/hand immersion blender.

Toss salad. Boom.