“…we are entering an even more concerning phase of worsening mental disorder burden globally…”

_{Santomauro D, Miller P, Shadid J et al. Updated trends in the global prevalence and burden of mental disorders, 1990–2023: a systematic analysis for the Global Burden of Disease Study 2023. The Lancet, 407, 2040-2064}

This article could be summed up as: an attempt by me, to conclude on the past two years or so of travel experiences, what I have noticed in terms of yes—traveling in general, but also the state of humans altogether while in public and interacting within society…

First off, it is NOT lost on me, how privileged my family and I’ve been, to have even been able to THINK about planning travel in the post-COVID world. However, it’s important to note: such type of leisure travel was NOT my norm growing up, whatsoever.

So therefore, it is precisely the juxtaposition of two realities and BECAUSE I know what it is like, to NOT even be able to THINK about regular leisure-based trips—that I am able to recognize when collectively, the frequency of “travel woes” seem to be GREATLY increasing, and therefore, are making the everyday person feel as though spending their hard-earned money on travel expenses, is disillusioning in major ways…

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But, I was just SO excited about my eyelash growth that I’ve had since using this Korean brow/lash serum (talked about it in my Hair Edit article)…

So that excitement, coupled with the fact that for the last few years, I have barely ever wanted to wear mascara (can’t stand rubbing my eyes anymore—to remove it), ended up being the culmination of reasons as to how I finally was open to trying a beauty service FOR MY EYELASHES.

Which, that in itself did seem crazy to me, given that through the decade or so of big, fluffy fake eyelashes and extensions trending as the “it” thing, I never once had the desire or curiosity to try it myself. I just always KNEW that anything on top of my own natural lashes, would be nothing but annoying.

Howeverrrrrr,

…recently, I started seeing posts on my social media’s explore page ^, of “Korean lash lifts”. The before and after photos that I saw, in my opinion—looked so natural!

That led me to thinking, “now that I’ve had great success with this lash serum, I bet a lift like that, would make my eyes look like I have mascara on, yet without it!”… I had come to the conclusion that, since the treatment didn't involve putting extensions or fake lashes on top of my own, that it wouldn’t irritate me.

So I made an appointment at a spa that I already had trust in.

APPOINTMENT EXPERIENCE

Point blank: I DON’T KNOW HOW PEOPLE REGULARLY SIT CALMLY THROUGH THEIR EYELIDS BEING FORCED SHUT for that long (an hour appointment). I mean, I have a high tolerance for pushing through pain and uncomfortable situations, but for some reason, this felt absolutely horrible. I was LITERALLY counting down the minutes in my head, because it felt like some sort of mental torture.

Silicone strips were put over my bottom lashes first, like OVER TOP of them, to push them down, in order to make sure no perm solution fell down into the bottom—during the process. So, that already felt uncomfortable from step one.

A different silicone strip was placed on my top eyelid next, to which then my top eyelashes were GLUED and meticulously brushed over the strip. This part took the longest, and for some reason it felt SO ITCHY to me, and like I said, nearly tortuous, since I couldn’t touch my eyes or move them during…

Then came the perm solution. This is where I knew I had messed up and didn’t do enough research prior to being in that moment. gulp.

I was regretting it all, and also thinking “wtf, why didn't I listen to my gut instinct?!”

Because, even though like I detailed above, I did indeed at one point, come to the conclusion that having a lash lift would be very much different than having fake lashes/extensions placed on top of my natural lashes… I still was having internal doubts.

Even when walking into the spa, I was thinking—“my grandma always told me as I was growing up, how beautiful and curled my lashes were, what if this service makes them TOO curled because I already have a natural curl too?!?”

Coincidentally-enough, the solution that was slathered on my top lashes to actually “curl” them upwards (the lift), smelled EXACTLY like the solution that my grandma would use every few months, to perm her own hair at home.

It is DISTINCT, with very strong fumes.

But somewhere along the line of seeing before/after photos online and deciding to book the appointment, I didn’t realize that there is a difference between a regular “lash lift”, and a “Korean lash lift”.

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I like what I like.

So, if you missed my Polka Dot Style Edit article that I published this spring, read that— here.

Now on to my other top favorite style pattern…STRIPES.

*ShopMy aff. links:

»Click photos for direct shoppable links!»

Happy last month of summer! :)

x. Heather

ICMYI:

Alright, I’m back with another “fit mom” lunch hack. This is my go-to “take-out” lunch or dinner meal choice when I don't want to cook, or in a rush, yet still want to remain within my protein/meal goals for the day. To my knowledge, there is nothing else out there like it!

*if you don’t live where there is a Chipotle, leave a comment or let me know what your version of this hack is!? I’ve heard there are great options like this from some of the sandwich shops too—like Jersey Mike’s “sub in a tub” hack?

*note: the amounts can vary depending on how much you’re served, though usually it’s around the same.

HOW TO ORDER IT:

Ask for the “Kids Build Your Own Tacos”. You can use the chart above to choose your options depending on your nutrient goals.

^I personally love to get the steak as the protein option, sour cream, pico de gallo (for flavor acid/tangy/sweet balance), with a side of cheese (also comes with the kids’ build your own—or at least where I live it does!) & if I want extra fats for vitamin absorption—I buy a side of guacamole also.

LMK!

x. Heather

ICYMI:

This is an introduction to the upcoming biggest shift in my content yet. It’s not a “series” and it’s not a course to buy, or even anything I’m trying to “sell”.

It’s simply the beginning of a new substantial period in my personal life, particularly pertaining to my wellness goals and lifestyle focuses.

& because I’ve been sharing parts of my life online for the past 12 years, it only makes sense to open this up to y’all as well; to either bring you along on my journey for the sake of, I dno—your entertainment? OR, even better, and ideally, to inspire you to think about your own version of my “36-to-46” longevity plan!

It’s not that this is very different than my sharing over the last decade, it’s just more so encompassing a “main focus”, compared to the laissez-faire wellness approach that I’ve mostly adapted within.

I think that my new shared chapters will be intriguing to you—given that I’ve already experienced and grown past the type of wellness journey that stems from a health crisis, but that ends up succumbing to overwhelm with tinges of fear-mongering.

Girl, we are farrr beyond that mode of operating; and my since business experience, intermingled there too, has shattered any and all echo chambers.

This will be an actual freedom pursuit, centered on the long-game of wellbeing.

BUT WHY NOW?

The decade between ages 36 and 46, is the most pivotal window for longevity. This period of time, is often called the "bridge to the later years" since it is when natural resilience begins to fade, and the lingering effects of earlier lifestyle choices, catch up to the body, mind, and sometimes—even the spirit too (hence, the “midlife crisis” phenomenon we have all heard stories about).

First though, some important context…

BACKSTORY

Once upon a time, my main goals in life were to get married and become a mother.

However, I also grew up working since I was 15 years old. Then, I moved out at 17; the same night that I had walked at my high school graduation—I also boarded a plane destined for Hawai’i, and moved nearly 5,000 miles away from whom and what had raised me.

I then worked to support myself while studying and attending college full-time.

Also in this beginning of narration, I can’t forget to include, that my maternal lineage comes from a long-line of strong, resilient, faithful Catholic-Polish and Italian women who were also, VERY RESOURCEFUL AND VERY INDEPENDENT.

It’s in my blood.

With that being said, once I graduated college and had some legal career experience under my belt, I did thereafter reach those noted initial lifetime goals…

But then, I found myself as a brand new stay-at-home mom (still the best job EVER), with a nervous system that wasn’t settled in the realm of creativity—given that the work-outlet that was all I had known up until that point of my life, was “gone”.

Now yes, being a mother also takes “work”, but my brain has always registered motherhood type of work, as something naturally happening. In many ways, the two types of “work” are separated and detached from one another, in a way that I never could have understood prior to it actually occurring in my life.

What I mean by that is, as a mother and wife, I needed to figure out how to also feel independently successful as well, outside of my everyday life and motherhood’s maternal instincts/responsibilities.

The catalyst for the resolution?

I got sick.

Though I still took great care of my baby, personally, I could barely function. This went on for a few long months. The loss of normal ability, is then what started the second best journey of my lifetime:

MY WELLNESS JOURNEY.

I was diagnosed with Hashimoto’s disease (autoimmune thyroiditis), but I rejected my conventional doctor telling me that there was nothing to be done except for taking medicine forever and hoping it makes me feel better.

Motivated by the challenge, I decided to enroll back in college, but within a completely different major from my first college degree (which was political science/pre-law). That second time around, I had decided to do it just for personal reasons (not with any goals of becoming a career professional, ya know what I mean?)…

So I majored in Health and utilized my studies to learn about nutrition, body systems, alternative therapies, etc… I started experimenting, and ultimately shocked my conventional doctor, when within just a few months, my autoimmune antibody levels (monitored via bloodwork) decreased by an insane amount!

I came back to life.

I simultaneously then, came back to social media too (after having been on a nearly three-year sabbatical due to some heart-breaking events in my life, plus new marriage focus), and that’s when I founded my Instagram and blog.

I graduated and earned a Bachelors in Health (with Alpha Sigma Lambda Honors) and then made the new goal of connecting with other mothers and people living with/fighting autoimmune issues as well. It was a freeing creative outlet too, because like I had mentioned, I had been so used to working since I was a teen, to support myself, that becoming a stay-at-home mom and military spouse, was challenging for my lifelong fierce desire of independence.

In time though, I did come to understand that such a burning need for independence^, is actually also a sign of a nervous system that is stuck in sympathetic mode (fight-or-flight). *^{that’s another story though, that y’all have also heard me share about over the years on Instagram…}

For the initial about 5 to 6 years or so, I did not pursue working with brands and quite frankly had NO IDEA that this newfound creative outlet and sharing of my wellness journey, could actually become a “job” of sort.

Over time though, I grew closer with some of the brands that I was buying products, supplements, etc. from in order to pursue my wellness journey, and it ended up consequently making sense to eventually become an affiliate too.

For a good amount of time, I had a great handle on balancing what I shared, while also still pursuing healing, and enjoying my family.

I was continually learning and sharing, a ton. For a few years in particular though, I had set strict “wellness standards”, that I hardly ever steered away from. This did in fact not only allow me to further heal physically, but BECAUSE of the physical healing—I was also able to then jump into nervous system work, and throughout, have realized what I am capable of, when my body has the physiological ability to adapt regularly in a balanced way.

However, there came a point in which I had decided that I wanted to be a bit more lenient in those standards I had set. Not only because my “work” was growing and so I felt as if I needed to out of necessity, but also because through such deep healing—more JOY needed its’ place too.

So, that’s where my “80/20” philosophy was born and in the past 6-years or so, that wellness balance ratio has bounced back and forth. Yet still ALWAYS remaining with the ability to arrive home to a healthy-baseline after any flare (thanks to the tools I learned and implemented in the early years of my wellness journey).

Then last year, I retired my former blog, and launched this Substack to essentially take the place of a home-landing for my articles (food, recipes, travel guides, notes, exclusive stories).

Furthermore, I am extremely grateful for all of the products and especially top-tier nutritional supplements that have made a ginormous impact in the daily betterment of ailments and specific support for my family and I, when needed.

Such nutritional supplements did move the needle within my healing, so I hopefully will always be able to share my personal stack, and the education behind them.

It has also been incredible to connect with thousands of you on similar journeys… this has created such unique community bonds, over time, that I will forever cherish.

All of the above, is a general synopsis of what encompassed the past 12 years of my publicly-shared, half-professional-half-personal, life.

Now though, is the turning point.

I actually don’t even have an option, but to slightly pivot. Twenty years ago, I witnessed my mom’s mother (my maternal grandmother) suffer horribly with female reproductive system-related cancer, and die in her early 60’s. Then now, my mom is nearing her 60th birthday (she is 59), and for the last year or so, has started to suffer with intense arthritis pain and other-related ailments. :(

So with every fiber of my being, I refuse to not at least TRY MY BEST to set myself up for success.

Success would be:

EXECUTING A THOUGHTFULLY-PREPARED AND INTENTIONALLY PLANNED WELLNESS OUTLINE, for the next decade of my life…

WHY 10 years, you ask?!

Well, for many reasons that the chapters of my articles and content will start to share on, but for now, let me list a few introductory wellness-related literature tidbits:

• A Stanford Medicine study shows that many of our molecules and microorganisms dramatically rise or fall in number during our 40s and 60s (bacteria, viruses and fungi that live inside us and on our skin).

• A longitudinal study out of Finland, highlights a pivotal finding, that the decade spanning ages 36 through 46 plays a disproportionately significant role in shaping biological aging, metabolic health, and long-term vitality.

• Research in GeroScience shows that midlife biomarkers such as cortisol regulation, insulin sensitivity, sleep quality, and inflammatory balance—provide more predictive insight into our future health, than genetic predispositions.

• Epigenetic studies indicate that only 10–20% of longevity outcomes are predetermined, while the choices and lifestyle/environmental factors (specifically between 36 and 46) make up the remaining influence on how quickly or slowly the body ages afterward.

• A 2020 study from the Harvard T.H. Chan School of Public Health, concluded that sticking to healthy habits while you’re middle-aged, gives you a better chance at avoiding type 2 diabetes, cancer, and heart disease in later years.

• A 2007 study published in The American Journal of Medicine, found that making healthy lifestyle choices in midlife, decreased the chance of “early” mortality, etc.

I just turned 36, and for the last 6 months or so, have been seeking and reading specific longevity research, while personally diving into topics that I haven’t delved too deep publicly, as of yet.

It’s like, for the last decade, I was working toward “fixing” or repairing my body/mind/spirit from young childhood/teen/college years of go-go-go-go, that took a toll on my body/mind/spirit… & have thanks to God—been successful in that conquest.

But now I have arrived at “midlife”, as a very-much evolved version of myself.

& so it’s time, to write a new book in life, containing the next decade of my health & wellness focus.

I would guess that the journey will look something like: 90% lifestyle (body/mind/spirit focused), and 10% supplementing (+ tangible supports).

WHEN CAN YOU READ MORE?

I have a last hurrah of summer type of event, coming up next month. SoOoOo, I am planning on rolling out my “36-to-46” beginning chapter articles, come September and into the fall months.

Now, like I said—it’s not that there will be a HUGE difference in my content. The change though, comes down to a centered-FOCUS and the shared, PARTICULAR PLANNING (which consequently enough, is actually something that many of you have asked me for, for a long time)…

So let me know if you have any specific questions or longevity topics that you would like me to include. Also, I am looking forward to our continued evolution of discourse here in this community. Y’all are incredible!

Loving note: even if you are past the 36-to-46 age range, it’s never too late to start striving for better.

Are you down to come along on this journey with me?!

_{Make sure to enter your email address, so that you don’t miss out! (paid subs also get chat access)}

x. Heather

ICYMI:

HERE ARE THE INGREDIENTS THAT I USE:

• 1 cup rotisserie chicken salad

• 4 large lettuce pieces

• 1/4 cup parmesan cheese shaved pieces

• Valentina hot sauce (optional topping)

• 1 small Persian cucumber

• everything-but-the-bagel seasoning (optional topping)

& HERE IS WHAT I DO:

First things first, to make this actually insanely quick and easy, shop around at your local markets, grocery stores, and/or Trader Joe’s—to find your favorite preferred already-prepared chicken salad.

For a month or so, I was only eating the Trader Joe’s Greek chicken salad^ (omgsshhh, it’s so good).

But now I have switched it up, to my local HEB (Texas grocery chain) ^freshly-prepared rotisserie chicken salad.

So, all I do to prepare this “fit mom lunch”, is thoroughly wash the lettuce pieces (even if it says it has already been washed!!), then same for the cucumber.

I divide the cup of chicken salad into 4, spoon a serving into each washed lettuce piece/‘wrap/cup’, followed by thin slices of the cucumber. *I HIGHLY RECOMMEND THIS SMALL MANDOLINE, for quick and easy super thin cucumber slices (it’s also only like $12, easy to clean, and doesn’t take up a bunch of space in your kitchen):

Then I sprinkle Parmesan shaved slices over top the chicken salad and cucumbers, followed by a drizzle of my current favorite hot sauce (right now it’s Valentina), and then sometimes I will also add a tiny dash of everything-but-the-bagel seasoning (I get the Trader Joe’s one)—depending on the flavor of my chicken salad mix choice and if it would pair well or not. & that’s it!

This is surprisingly so satisfying to me, and I don’t get sick of repeating it either.

PROTEIN DETAILS

Rotisserie chicken: The main driver of this recipe, contributes roughly 25-35 grams of protein per cup of salad.

Parmesan shaves: About 8-10 grams of protein per ounce (about 1/4 cup).

*Disclaimer: I am not a medical provider nor a dietitian, this is just my estimated amounts for personal educational purposes only.

Enjoy!

x. Heather

COMING SOON:

ICYMI:

But before we go any further, just know: this is a SPECIAL OCCASION type of sip, definitely not a regular thing!

If you’ve never had anything like it before, you’re in for a serious treat…

Now if you don’t even know what a calamansi is, I personally describe it as a mini version of a green lime on the outside, but with an orange inner-flesh, and a very tangy, but subtly sweet juice that tastes as if a lime, a tangerine, and a clementine—had a baby.

IT IS ONE OF MY ABSOLUTE FAVORITE FLAVORS.

Calamansi is native to Southeast Asia. Widely found in Malaysia, Indonesia, and parts of southern China and Taiwan; but most predominantly cultivated in the Philippines.

Fortunately for me, there is such a large population of Filipinos in Hawai’i, that it can also be found across the islands as well!

One of our favorite hotels on O’ahu, serves an $18/cup (!) calamansi soda drink that our entire family never stops talking about, and is most definitely a favorite summer treat and special vacation ritual.

We love it so much, that I actually tried to grow a calamansi tree in my backyard two summers ago, but the fruit all tasted bitter. Still not sure what went wrong with it! »

Altogether, I have tried to recreate our favorite hotel’s calamansi soda, at home, many times—but never could get it just right.

I tried with sparkling water, club soda, lemonade, and a plethora of other concoctions.

It also took a long time to find a 100% juice calamansi purée, that didn’t have any other ingredients in it!

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Then, a few weeks ago, Santiago randomly said, “you should try making the calamansi drink with Sprite!”… which, I unabashedly scoffed at, because, well, I thought that there could be nO wAy that such a luxuriously tangy and refreshing drink, would simply come down to SPRITE?!?!

I ignored that idea for a week or so…until I saw my local gas station stocked up with beverages for the Fourth of July, which included the Mexican version of Sprite—in glass bottles!

So, I went for it…

AND, WOW. Santiago was right, lol.

*Mexican Sprite is a highly sought-after lemon-lime soda imported from Mexico, celebrated for its crisp citrus flavor and authentic sweetness. Unlike the U.S. version, which is typically sweetened with high-fructose corn syrup, Mexican Sprite is made with real pure cane sugar and is packaged in classic 12 oz glass bottles.

Disclaimer: I am in no way trying to imply that I know exactly how the hotel makes their version of the calamansi soda. I am simply sharing that I finally created an at-home personal drink that reminds me of our favorite hotel version! ;)

for one drink,

HERE ARE THE INGREDIENTS THAT I USE:

• 250 ml. (half of a “medio litro”) Mexican Sprite (has to be this one, as it uses real cane sugar)

• 1 tbsp. 100% juice-pure calamansi purée

• A LOT OF ICE!

• optional garnish: Chamoy & Fuego Mix Spicy Mexican Lollipops with Chile, Lime & Sea Salt Fruity Handcrafted Candy

& HERE IS WHAT I DO:

Fill an 18 oz. glass with ice (yes completely full!), then pour in the Mexican Sprite—leaving about an inch of room at the top, to then pour in the calamansi purée. Stir well with a stainless steel straw, and drink ice cold!

Enjoy (on special occasion) ;),

x. Heather

ICYMI:

This will serve about 4-5 people.

HERE ARE THE INGREDIENTS THAT I USE:

• 1 package (16 oz.) organic Vesuvio pasta noodles (or similar)

• 1.1 lb. ribeye steak (I usually go for the center cut—prime)

• 1 medium vidalia (sweet) onion

• 3 tbsp. French Isigny Ste Mere Beurre D'Isigny Salted Butter

• seasonings of choice for steak (I used Paradise Pepper Co.’s “Cherry Bomb” Beef & Pork seasoning, plus garlic salt, black pepper and a splash of soy sauce)

• splash of soy sauce (or coconut aminos)

• 1 tsp. organic cane sugar

• 1 tsp. salt

• 2 tsp. oil

• 1/2 cup Parmesan cheese shaved pieces

& HERE IS WHAT I DO:

Season the steak the night before (I lay the steak flat, sprinkle the dry seasonings over top—then drizzle a bit of soy sauce on top and PRESS into steak before placing into baggie or storage container. Store in the refrigerator overnight.

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I primarily booked this week trip to San Francisco, in celebration of my son’s 10th birthday. He is our GOLFER, so when I realized that I could book the Ritz Carlton Half Moon Bay, using my hotel reward points—it just made so much sense, because then also we could arrange the most epic golf outing for his birthday too!

*If you didn’t know, Chase has a referral program that offers bonus points up to 100k+ (depending on time of year), which is a great way to score big on travel points that you can transfer to airlines and hotel programs! See/click my referral below:

We also scheduled for two days in the actual city of San Francisco, to at least hit a few “tourist” spots and of course, eat from my foodie list!

San Francisco is home to approximately 3,200 to 4,400 restaurants. This massive dining scene gives the city one of the highest restaurant-per-capita ratios within the United States.

In this article, I will share our actual week itinerary, as well as my San Francisco “Eats List” (obviously much longer than the places we had time to visit this trip).

SAN FRANCISCO ITINERARY

The Ritz Carlton Half Moon Bay—Epic for Golf, Overrated for Anyone Serious About Food

DAY ONE:

We chose to leave the San Francisco airport and take the “longer” way to Half Moon Bay, so that we could drive the coast—through Pacifica, on Highway 1 (Pacific Coast Highway). I first put “Rockaway Beach” in the GPS, which is in Pacifica, California. It is a picturesque coastal gem located right off the PCH, just 7 miles south of San Francisco. Famous for its unique dark, "chocolate-colored" sand and crashing surf, it features waterfront dining, boutique shops, and scenic walking trails.

From there, we then drove down to check-in at the Ritz Carlton Half Moon Bay.

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I included a photo of my actual scribbled itinerary (a few above^) that I made prior to leaving for the trip. Most trips we follow my itineraries exactly, but sometimes, we alter plans depending on travel woes and how we are feeling overall.

We ended up the first day, eating a late lunch at the hotel’s restaurant, “The Conservatory”, after check-in. Which honestly, was horrible. How can a cheeseburger be both raw in the middle but burnt and hard on the outside. And for $49?!?!? Also, my “lobster burger” was on a super staaaaaale bun, with a few flimsy and wilted pieces of what resembled lettuce, a “slaw” that had actually zero % flavor (?!?? Like NO tang at all), and my tastebuds could barely make out that it in fact, contained lobster. Perplexing to say the least. Was not a great start to our Ritz experience.

After that though, we left to check-in for our tee time, and the golf course experience 100% made up for the crappy lunch! WOW. Seriously, SO much fun at the “Old Course”.

Since our kids have “Youth on Course” memberships, they were allowed to play for only a $5 fee! Truly so epic, I can’t recommend this enough!

DAY TWO:

Luckily, breakfast at the Ritz Carlton Half Moon Bay’s main restaurant “The Conservatory” was exponentially better than their lunch. The chilaquiles and egg Benedicts were very delicious.

After lunch, we drove to the Purisima Creek Redwoods Open Space Preserve for a trail hike amongst the towering redwoods.

The preserve is located on the western slopes of the Santa Cruz Mountains overlooking Half Moon Bay. The centerpiece of this 5,412-acre preserve is Purisima Creek Canyon, with its towering redwoods, rushing creek, and understory of ferns, berries, and wildflowers.

It has magnificent views of the coast and Half Moon Bay are visible from the northern part of the preserve as well.

Trying to take a picture of these beautiful trees, just DOESN’T DO THEM JUSTICE. The following quote, could not be more true:

“The redwoods, once seen, leave a mark or create a vision that stays with you always. No one has ever successfully painted or photographed a redwood tree. The feeling they produce is not transferable. From them comes silence and awe. It's not only their unbelievable stature, nor the color which seems to shift and vary under your eyes, no, they are not like any trees we know, they are ambassadors from another time.”
-John Steinbeck

Before dinner, we borrowed bicycles from the hotel, and went for a family bike ride along the coast, which also follows the Ritz Carlton Half Moon Bay’s Ocean golf course. It was stunning!

For dinner, we ended up on the back terrace of the Ritz Carlton Half Moon Bay property, and ate at their outdoor restaurant called “The Ocean Terrace”, and were SO excited that they offered poke bowls.

To our pleasant surprise, the poke bowls ended up so delicious too! Afterward, we sat around one of their outdoor fire pits, and roasted marshmallows—to enjoy S’mores. A very great day.

DAY THREE:

This was our “explore the coast day”. I had noted these three beach spots to check-out:

• Gray Whale Cove State Beach

• JV Fitzgerald Marine Reserve

• Martin’s Beach (?) Shark Fin Rock

However, after waiting in line to eat at Sam’s Chowder House for lunch (5/10), we didn’t want to drive too much farther north, since the spot we really wanted to check out, was about an hour drive back past the Ritz, south—to Shark Fin Rock.

So, we basically drove south and explored the coast along the way, until we reached Shark Fin Rock. Which, was nice to see and take a photo, but I wouldn’t risk the “hike” down to the actual beach area, with kids. Kind of a dud plan—but overall, was still a nice scenic drive along the coast, south of Half Moon Bay.

We then spent the rest of the afternoon exploring around the hotel, which honestly isn’t much more than the golf course and back terrace (though they do have an indoor pool too).

We ended up eating at the outdoor “Ocean Terrace” again, for the poke bowls and after-dinner S’mores.

*Ritz Carlton Half Moon Bay note: if you end up booking a stay, I highly recommend not booking the “guest houses”, as not only will you be carrying luggage up steps, but they also look like a campground rental cabin situation that you could find somewhere in the Midwest, zero “St. Regis vibes”. We did enjoy being in the main house/hotel building.

Yet, unfortunately, I can’t imagine paying $1.5-2.5k a night to not be able to sleep because the walls are paper thin and your kids have to ask why the people on the other side sound like they are screaming “help me” (aka-adult extracurricular bedroom activities)…….yes, this happened to us, it was a very uncomfortable experience, but the hotel ended up reimbursing some of my Rewards points that I had booked our stay with, because of it.

DAY FOUR:

After checking out of the Ritz Carlton, we drove a different route back to San Francisco; instead of the coast, it was through the mountains with beautiful views!

Our first stop in the city, was Round House Cafe for pastries/brunch with a direct view of the Golden Gate Bridge.

Then, we drove across the Golden Gate Bridge to head toward the Kirby Cove Marin Headlands for an opposite breathtaking view of the Bay and historic Golden Gate Bridge.

I had originally planned for us to walk down to the “Kirby Cove Beach”, but we soon realized that it is more of a DRIVE down, yet you have to get special permission beforehand to do so!

Instead, we stopped at the Battery Spencer Overlook, and moved on with the day.

For lunch, we went to an authentic Taiwanese fruit tea/boba shop, before then driving over to see “Lombard Street”.

Lombard Street is the San Fran spot famous for a steep, one-block section in the Russian Hill neighborhood containing eight sharp hairpin turns. Often dubbed the "Crookedest Street in the World", this iconic, brick-paved switchback is lined with beautiful Victorian homes and vibrant, year-round landscaping.

For dinner, we braved the crazy San Fran rush hour traffic (took about an hour to move about 3 miles!?!?), then another 25 minutes finding street parking, and finally ate dinner at a Turkish restaurant, called The Anatolian Table.

—which we thoroughly enjoyed!

DAY FIVE:

We drove by the Fisherman’s Wharf and decided that it honestly wasn’t a vibe that we wanted to spend time at.

Instead, we had breakfast at Tartine Bakery, which is famous for pioneering the American artisanal bread movement.

Led by founders Chad Robertson and Elisabeth Prueitt, the bakery revolutionized sourdough by combining long, slow fermentation techniques with freshly milled, locally sourced grains to achieve its signature crackling crust and airy crumb.

Co-founder Chad Robertson developed a highly specific, slow-fermentation sourdough process using wild yeast and natural leavens. This technique—detailed in his best-selling book, “Tartine Bread”—which purportedly set a global standard for artisanal bakers.

Then we went over to walk around Japantown (the kids loved), afterwards—passed by the “Full House” tv show house after that as well.

Following that, we spent an absolutely beautiful afternoon at the San Francisco Botanical Garden—this was the highlight of the day, for sure! Absolutely loved our time there, the weather was cool and beyond PERFECT.

For lunch, we enjoyed fresh baked pizza at Flour + Water Pizzeria. Was great!

For dinner, we had planned to go to a restaurant/steakhouse called Blind Butcher, but because of issues that we had with our first inner-city hotel, we were too exhausted.

(Very) earlier that day, we had actually ended up switching hotels completely, in the middle of the night—over to the 1 Hotel San Francisco (didn’t know they had one!!)

Which, 1 Hotels definitely saved the day with these travel woes (grateful!), and so we ended up just eating dinner at the restaurant inside the 1 Hotel for our final night, before tucking in to bed early, in order to wake up for our flight home the next morning.

*EATS LIST* SAN FRANCISCO

• Tartine Bakery (chocolate croissant, focaccia +sourdough bread)

• Round House Cafe (take-away bakery—view right in front of the Golden Gate Bridge)

• Andytown Coffee (speciality coffee + pastries)

• Q Specialty Coffee (viral foam tops, matcha, coffee)

• Rooted Coffee Co. (organic coffee, raspberry espresso drink)

• Sol Bakery

• Butter & Crumble

• Breadbelly

• Tano Bakery (Guamanian)

• Cafe Shoji/Bar Shoji

• Arsicault Bakery (almond croissant, ham & cheese)

• Magic Donuts (sourdough donuts!)

• Garden Creamery (organic ice cream spot)

• SŌHN (Korean cafe! kalbi patty melt)

• Jiaqis Fresh Homemade Mochi (She is a home-baker, that does pop-ups! Find info on Instagram)

• Lucinda’s Deli (sandwiches)

• Sforno’s Pizzeria Napoletana (“portfolio-folded” Neapolitan style pizza!)

• Lunette Cambodia (dinner)

• Anatolian Table (Turkish, flatbreads)

• Flour + Water (pasta/Italian, they also have a second location that is a pizzeria)

• Abacá (Filipino eatery for rice & noodle dishes, small plates & BBQ skewers with a Californian twist)

• Zuni Cafe (famous whole roasted chicken)

• Ernest (dinner)

• Blind Butcher (steakhouse, truffle mac and cheese)

• 御食园 Z & Y Peking Duck (small, brick-clad Asian pick serving yakitori skewers, Lanzhou ramen & other Sichuan favorites)

• Yank Sing (Spear St., founded in 1958, this third-generation, family-owned dim sum restaurant is a renowned San Francisco go-to for locals and visitors alike)

• Golden Gate Bakery (Chinatown, locals line up for custard tarts & a range of other homemade treats at this renowned Chinese baker—cash only)

• Yi Fang Taiwan Fruit Tea (Japantown/several locations, real authentic fruit teas/boba tea)

• Golden Gate Fortune Cookie Factory (a landmark bakery preparing homemade fortune cookies in a tiny open kitchen, with tours available + “make your own”!)

• Good Mong Kok Bakery (Chinatown, celebrated Chinese fixture that boasts a variety of homemade dim sum & baked goods—cash only)

• Mandalay Restaurant (dinner—Burmese stalwart serving noodles, soups, salads & mains)

HAWAI’I-STYLE EATS IN SF/BAY AREA

• Noelani's Island Grill (San Carlos)

• Pono Hawaiian Grill (Santa Cruz, live Hawaiian island weekends)

• Takahashi Market (San Mateo, Japanese/island-style)

• Aloha Fresh Poke (San Jose)

• Santo Market (San Jose)

• Merna’s Kitchen (Hawaiian food truck, lau lau, poke, etc.)

• Fresh Catch Poke (food truck, poke)

• Aloha Aria’s Shave Ice (food truck, pop-ups)

• Chef Hits the Streets (a highly rated mobile catering operation and food truck specializing in authentic Hawaiian poke, nourishing bowls, and fresh açaí)

• Diamond Head General Store (San Bruno, Hawaiian, plate lunch)

• Liho Liho Yacht Club (in San Francisco)

San Francisco After Thoughts

Overall San Fran—traffic is beyond horrible, however…with that being said, in comparison to other big/inner cities, the drivers were so chill about it. It was as if they are just used to wild traffic and last-minute-maneuver-driving, that they let you in without looking at you like you just stepped on their dog’s tail.

Great food overall, but also note that it is indeed a very openly-liberal city. Plus, the smog/air pollution and EMF-situation should be noted as a potential issue for sensitive folks.

As usual, please let me know if you eat from my shared foodie list! I love to hear your favs.

Safe Travels,

x. Heather

ICMYI:

I wanted some crispy ground beef, but chorizo also sounded good. However, I didn’t want 100% chorizo, because sometimes it ends up too much or too greasy of a meal.

SoOoOo, I decided to try a 50/50 mix of chorizo and ground beef! This bowl creation turned out extremely delicious, and hit the spot for a home cooked meal after travel (and travel woes)!

This will serve about 4-5 people.

HERE ARE THE INGREDIENTS THAT I USE:

• 1 lb. chorizo

• 1 lb. ground beef

• 1/2 diced medium sweet onion

• 1 tbsp. oil

• 1 tsp. garlic salt

• 1/2 tsp. black pepper

• 1/2 tsp. sweet paprika

• 1/2 tsp. garlic powder

• 1 medium zucchini

• 1 cup chopped mushrooms

• 2.5 cups spinach

• 2 tbsp. coconut aminos, divided

• 2 cups texmati rice

• 1/2 tbsp. butter (for cooking rice!)

• 3.5 cups water to cook rice (see specific instructions below!)

• about 4 cups shredded iceberg lettuce

• 1 chopped cucumber -topping

• chopped cilantro -topping

• chopped green onion -topping

• crispy onion flakes -topping

• sriracha mayo -topping

• furikake seasoning -topping (our favs are: this one, and this one)

& HERE IS WHAT I DO:

Getting the rice cooking is the first step. For the easiest/fastest way to prepare the rice—follow the instructions in my rice article (just don’t add the coconut aminos that is in the article’s recipe, follow the cooking instructions):

Then put the two meats in a bag or bowl together, then add the garlic salt, black pepper, garlic powder, paprika, and 1 tbsp. of the coconut aminos. Mix until all incorporated.

Chop the sweet onion, zucchini, and mushrooms («these are all going to be sautéed first).

At this point, the rice pot should be at the point where you can take it off the burner, and move to back of stove.

Heat up two medium-to-large sized pans, on separate burners.

In the first pan, add the oil of choice (I use black truffle oil more times than not, lol), let that heat up for a few minutes, then add the chopped onion, a bit of salt sprinkled on top of them and let sauté for a few minutes, before then adding the zucchini and mushrooms as well.

Once the onion, zucchini, and mushrooms have sautéed for about 4-5 minutes, then pour over top the other half of the coconut aminos. Mix around first, then add the spinach on top. Let the spinach wilt for a few minutes before then mixing to incorporate all, with a spatula.

Make about 4-5 large meatballs with the ground beef/chorizo mix. In the second pan, add a little bit of oil of choice, then on medium-to-high heat, add the large meatballs. *I do this first, because I like to get a good char on the exterior of the meatballs first for a greatly-balanced texture once the meat is minced!

Once the meatballs have been browned on all sides, then start to mince them up until all is loose minced meat in the pan.

Then, pour the minced meat over into the pan with the onion/mushroom/zucchini mix—and incorporate all well.

As the meat is finishing cooking, rinse and chop the toppings to prepare the bowls (cilantro, cucumber, iceberg lettuce [or buy the already chopped bag], green onions).

As the meat has reached fully-cooked temperature, start to plate the bowls—rice first, sprinkle some furikake on top of rice, then lettuce and cucumbers, drizzle some sriracha mayo on top of that, and then scoop in the meat/veg. serving, followed by cilantro, green onions, and crispy onion flakes to complete!

Enjoy,

x. Heather

ICYMI:

A certain size and color-combo polka dot.

Same for stripes.

I like what I like.

& I thought that y’all would either appreciate, enjoy, or just simply get a kick out of this collection of polka dot items that I have been keeping my eye on as of late…

*ShopMy aff. links

»Click photos for direct shoppable links!»

sarong/cover-up^

Subscribe now

Happy last bit of spring! ;)

x. Heather

ICYMI:

Somehow, I’ve had no idea that this was even a thing.

Until, Vivrelle contacted me via ShopMy (you definitely need to apply if you haven’t!), and offered me a 100% discount code to share, that is good for 1-free month of borrowing from their catalog!

Then, I spent some time browsing their line-up, and was stunned at how many SUCH CUTE bags, that I probably would never consider actually spending thousands on buying—but MOST DEF. would consider borrowing for special events!! How cool, right?!

So, first things first:

WHAT IS IT?!

Vivrelle is a members-only club with designers like Chanel, Prada, Hermès, Dior, etc. It provides access to coveted designer handbags, jewelry, watches, and diamonds for a monthly membership fee.

HOW MUCH IS IT?!

Membership is separated into four closet tiers: Classique ($139/month), Couture ($239/month), Classique+ ($249), and Couture+ ($339/month).

HOWEVER, right now, I have an exclusive affiliate discount code that offers:

1-MONTH-FREE, 100% off, when you enter “HEATHERRESTREPO” at check-out.

Also, this exclusive link, will automatically show a 30%-off altogether discount as well.

THE TIERS

HOW LONG CAN I BORROW?!

Per Vivrelle, “To provide the most value to our members, we ask that you keep items for a minimum of 30 days, but you are able to borrow them for as long as you would like!”

Subscribe now

WHAT IF I WANT TO KEEP IT?!

As part of your membership, you receive discounted prices to purchase items from Vivrelle's closet. On top of this, they also apply a portion of your membership fee towards the purchase.

If you'd like to inquire about buying an item, you can email them at membership@vivrelle.com. *Please note all sales are final. Gift cards and membership credit cannot be applied toward purchases.

HOW DOES SHIPPING WORK?!

The cost of standard shipping and returns for your borrowed items, are included in your monthly membership fee.

If you’d like to get your item faster, you can select one of their expedited shipping options during checkout. Vivrelle offers UPS 2-Day and Overnight options for an added fee, which is charged to your card on file. *signature is required for delivery.

When it comes to swapping your items, once the 30 days are up and you are eligible for a swap, you can go to your “My Account” page, and click “return” on the item you currently have. This will allow you to then place a new order. Once they receive your returned item in their fulfillment center, they will ship out your newly ordered item.

Simply pack your item back up and return it with the shipping label included in your original package. They strongly recommend dropping off your item with the carrier directly and obtaining a receipt. If you need a new return label, you can reprint one directly from your “My Account” page.

WHAT ABOUT THE WORRY OF ACCIDENTS?!

Your membership fee includes a base coverage policy; however, you have the option to upgrade your policy for $18/month when you select your monthly membership.

• Base Policy: Covers normal wear or tear. Should an item be returned in severely damaged condition, you are responsible for paying a deductible based on the cost for Vivrelle to fix or replace the item.

• Upgraded Policy: Should an item have accidental damage beyond normal wear or tear, you are covered.

Under both policies, you must be in the care, custody and control of your item at all times. The only place an accessory can be left unattended is in your residence or hotel room. Coverage is subject to their insurance policy and terms and conditions.

If the item is not returned and you terminate your membership, you are responsible for paying the members price of the item back to Vivrelle. See more details in their Membership Agreement.

SOME BAGS (from their collection) THAT I THINK ARE CUTE: