The Holi Life

07/05/2025

I'm baaaack! Been working behind the scenes and getting ready to launch an amazing homeschool coaching program for those of you who are READY TO LAUNCH.

Ready to launch WHAT, you may ask?

Ready to launch a new life. A new way of thinking. A step out of the systems that hold you down with balls and chains.

Ready to take on a. leadership role when it comes to your child's education..whether you can "homeschool" or not.

Maybe you are ready to homeschool or maybe you're wondering how to start. Maybe you already know that's your plan but your kiddos are not even born yet!

If you are a freedom minded critical thinker who recognizes that there is a new wave of parenting and system dismantling...KEEP READING.

This is for:

Anyone who has questioned what has been pushed on us the last 5 years
Anyone who is genuinely concerned about their children's future and wants to raise critical thinkers
Anyone who has toyed with the idea of homeschooling but doesn't know where to begin
Anyone looking for guidance and community with like minded families who are wanting to do better for their kids
Anyone wanting to tap into the wisdom of those who have taken a different path in raising and educating their children who are THRIVING

Want more info? Get on the email list:

Stay connected to see my offerings and be the first to hear about what's coming up!

04/24/2023

It’s so let’s do some shifting today!

When we hear someone say they “homeschool”, we usually have some sort of strong response. Some people may think “whoa that’s weird!” Others may be intrigued.

But what if it didn’t hold such strong meaning? We ALL homeschool our kids up until kindergarten, right?

In reality we are our children’s first teachers, and lifelong ones at that.

Now more than ever, we need to maintain that attachment and connection to our kids.

Whether we keep them at home or send them away for education every day, there is ALOT we can continue to do in the home that supports their growth and learning. Something as small as sitting down for connection and communication time, to reading, to writing gratitude in a journal. Being intentional about bringing them into your cooking, cleaning, and life in general. Being mindful of what moments could turn into a learning opportunity (I’ll share specific examples on this soon!).

Parenting is a 24 hour a day, 365 days a year job, as we know! Being an intentional parent is not easy!

But when we slow down and start to really SEE our kids, and start to support and guide their understanding of all aspects of the world, homeschool suddenly takes on a new meaning.

Like I tell my kids, school is happening all the time. We don’t get days “off” or spring breaks off or summers off. Life is learning!

Many parents feel overwhelmed at the thought of teaching their children because they think “I’m not a teacher. I don’t have any training!”

In reality though, you are the BEST teacher for them.

Whether you’re a parent who wants to pull your children from the system or just someone who wants to do more with your kids in addition to school, simply shift your mindset to understanding that you ARE their teacher. So are the people in their life and the experiences they have.

Turn the conversation around in your home by talking about life as school, and everyone and every experience as a teacher and watch the shifts within your family and kids!

What kinds of things are you teaching in YOUR home? Share so we can all learn from each other! 👇🏼

04/23/2023

Hi fam! I know I’ve been MIA on this page but we are BACK! The Holi Life has always been about Holi-stic living, mind, body and soul. And now, we are pivoting to add LEADERSHIP to this space. As a homeschooling mom I’m realizing that there are so many needing support in this space, support with stepping into their own leadership, and also, raising tomorrows leaders.

Homeschooling, parenting, and of course, leading the way are all topics that we will continue to explore.

Our podcast is alive and well anywhere you listen to podcasts…

Over the coming days I’ll be making some changes to this account so that it is serving the people who need it most. If you’ve been following this page but no longer align with what we do… please feel free to unfollow!

Stay tuned, fam… we are up to some BIG things✨

12/07/2021

Hey friends and fam! Just finished making eggnog two ways and they’re both AMAZING! Wanted to share the recipe for both.... ENJOY!

Vegan Eggnog 🌱

1.5 cups cashews (soak in hot water first to remove some of that phytic acid)
3 cups water
1 can coconut milk or 1/2 can of coconut cream

The rest of the ingredients are to taste- start on the lower end and add more as you taste

5-6 tablespoons maple syrup
1 teaspoon nutmeg
1-2 teaspoons cinnamon
1 tablespoon vanilla

Blend all ingredients, taste and adjust as you go, pour into glass bottles and chill before serving.

Traditional Eggnog🧉

4 egg yolks
2 cups milk
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon each of vanilla, cinnamon and nutmeg (to taste)

In a small saucepan, combine milk and spices (and vanilla), over low heat bring to a slight simmer. Take off heat.

Beat sugar and egg yolks until smooth and creamy.

SLOWLY whisk in hot milk mixture to egg mixture (slow is key this is where it can become lumpy if the egg gets cooked).

Add back to stove and heat to 160F.

Take off stove and whisk in heavy cream.

Again- add to glass bottles and cool before serving.

Optional: add bourbon 🥰

Tis the season! What do you prefer? Homemade or store bought? Vegan or traditional? And most important- how do you spike it? 🥰

10/30/2021

I made pasta last night and it’s the same easy breezy recipe I use several times a month... it’s so easy I never post it because it doesn’t even feel like a “recipe”. But, I get asked for it all the time so I’m going to share! You guys know I’m a fan of real food. While spaghetti itself is more of an indulgence, the sauce is chock full of vitamins and nutrients. I recommend using organic pasta or pasta that comes right from Italy- did you know European countries don’t poison their citizens with toxins in their wheat? That’s why you don’t hear much about gluten intolerance over there. Most people can eat bread in Europe even if they’re gluten free. That’s because it’s not the gluten that’s the problem- it’s glyphosate 😬.

But- I digress. On to the easiest spaghetti sauce you’ll ever make:

This will make enough sauce for 4-5 servings.

(Even if I don’t specify, I ALWAYS use organic ingredients- it is the single most impactful way to reduce your family’s toxic load and yes it makes a difference in taste! Use organic where you can!).

6-8 medium sized tomatoes
5 small cloves garlic
1 large red bell pepper
A handful of chopped fresh basil

Seasoning of choice (I like plain salt and pepper and a drop of oregano oil by )

Chop all ingredients- sauté the garlic first for a few minutes and then add the peppers and tomatoes. Add seasoning and simmer down. This will take the longest as you want the water to release out of the tomatoes and evaporate. Stir regularly and taste to adjust seasoning.

As the tomatoes and peppers soften and shrink- the volume of the sauce will decrease and it will become thicker- if you like a more watery sauce- save half a cup of water from the cooked pasta and add that in at the end.

In the final few moments add one drop oregano oil and the basil.

And that’s it! Serve on pasta and devour!

See what I mean? It’s the most ridiculously easy sauce to make and you can tweak it to add your own touches but I like to keep it super simple. If your family is used to eating sauce from a jar this might be a bit of an adjustment in taste and texture but it’s actually how pasta sauce is SUPPOSED to taste! Simple, fresh and deeelish ❣️

10/27/2021

Tis the season for a massively nourishing, immune supportive chicken soup recipe! I call it “chicken soup for the SOUL”. I made a big batch tonight and you know I’m not a recipe girl... I threw in a little of this and a little of that and my hubby said it’s the best chicken soup he’s ever had so I figured I better capture the recipe before I forget!

This one will freeze well so save this post and make a big batch for the coming winter! I used what I had, add whatever veggies you want!

CHICKEN SOUP FOR THE SOUL:

3 bone-in chicken thighs
4 large peeled and chopped carrots
4 cloves chopped garlic
1 medium chopped white onion
1/2 teaspoon celery salt
1 tablespoon sea salt
1 tablespoon fresh peppercorn (ground pepper is fine too)
1 teaspoon dried basil
5-6 bay leaves
4 cubes of chicken broth boullion

Add whole chicken thighs and all ingredients to 4 litres of water and bring to a boil.

Cover and simmer for 1.5-2 hours. Taste the broth at the 1.5 hour mark- adjust salt/seasoning to taste.

When the chicken is done (check temp with a meat thermometer if you’re not sure)... remove with tongs and place into a separate dish where you can remove the meat from the bone- be careful- it will be very tender and you don’t want the bones falling apart in the soup! While you do that- optional- add rinsed pasta of choice (penne, macaroni, rotini or any egg noodles) into the stock and turn the heat up to cook for 9-10 minutes. Stir often so noodles don’t get stuck to the bottom. Shred chicken from the bone and add back into the broth.

Turn heat down and add 1 drop of oregano essential oil (I use Doterra only!), 1 drop black pepper oil and 1 drop celery seed oil. These are all optional and must be added at the end if you want to benefit from their immune supportive properties.

Give it a good stir before serving and enjoy! 🥰

09/10/2021

Can I tell you a secret? I hate baking. It’s so time consuming and messy and it requires precise recipes which I have never been good at. I love to cook and just throw my own recipes together so having to follow exact amounts feels like a lot of work to me. But.. I’m a mom and all kids love baked goodies, right? Every now and then I whip up these little goodies which I call “the lazy mom’s muffin”. They’re actually pancake muffins. Yup, you heard me. I take pancake mix, whip it up the same as I would for pancakes (I just add water), and bake in muffin tins for about 12-15 minutes. I throw in some blueberries or chocolate chips and it’s so insanely easy! No measuring and no mess! If you’re like me you will love this little mom hack! I shared the steps in my stories above! How bout you? Do you prefer to bake from scratch or are you gonna try this too?!

08/15/2021

Ok friends, who loves creamy pasta sauces but not all the empty calories? When I do decide to indulge in pasta, I make the sauce from scratch and put my own twist on it to ensure it’s nutrient dense.

Cauliflower Alfredo sauce is one of my absolute faves when making fettuccine or spaghetti noodles. Not only is it chock full of nutrition, it’s incredibly easy to make. All you need to start is one small head of cauliflower, about a cup of cashews, one small onion, and garlic (to taste).

Sautée chopped onion and garlic until translucent, add chopped cauliflower florets and sautee a few minutes. Then add cashews. Add just enough water to cover the whole mixture and simmer about 5 minutes.

Add to a vitamix or blender.

Add about a teaspoon of salt and 1/3 cup nutritional yeast and blend.

Check for taste and adjust seasoning, and also check for Alfredo sauce consistency. If it’s too thin, add more cashews, if it’s too thick, add more water.

Voila! Your sauce is ready to add to pasta, along with any other garnishes you choose. I love to add peas or finely chopped broccoli or spinach, whatever you like!

It doesn’t taste exactly like Alfredo but trust me- give it a few tries, adjust flavours to suit you, and you and your family will fall in love! Don’t forget to save this post to come back to when you need dinner ideas!

06/14/2021

I did it!!! I FINALLY made my own laundry detergent. 💃💪🏼🔥

I’ve been using Doterra laundry detergent for about 4 years now, and have loved it. It’s the “cleanest” one I’ve ever used. But I’ve heard all my doterra sisters raving about also making their own and it being so cheap and simple I finally had to cave and try it myself. I made it last night and poured it into my empty doterra container and I’ve already done 3 loads... it passes the test and is also husband approved! If you’re looking for cleaner less toxic laundry detergent, I now confidently recommend Doterra laundry detergent, or making your own using Doterra oils!
There is some version of this recipe floating all around the inter webs, I cut it in half since it was my first time but you can double or triple as you see fit!

DIY LAUNDRY DETERGENT

3.5 litres of hot or boiled water (I boiled cuz I’m extra diligent that way 🤣)
1/2 cup of plain Castile soap
1/2 cup coarse salt
1/2 cup of baking soda
15 drops of Doterra essential of choice (I did Onguard but lemon would be another good one for Cleaning purposes)

Simply add all ingredients to the hot water and whisk until completely blended.

Wait until cool to pour into jugs/containers.

I used about 1/4 cup per load.

Have you made your own laundry detergent? And if not, do you plan to try?!

06/13/2021

If you’ve followed my Instagram stories lately, I showed how easy it is to make your own yogurt... If you grew up in an Indian household, you can probably do this in your sleep! I take it an extra step further to turn regular yogurt (or Dehin* in Punjabi) into Greek Style yogurt. It’s only two ingredients and incredibly easy. Have fun and enjoy!

What you need:
Milk
Yogurt Starter ( ask an Indian friend!). You can also buy yogurt at the store and use that!

4 litres of milk usually makes about 2L of Greek style ... play around with amounts.

1-2 tablespoons of starter is needed.. I usually do 1 for a litre of milk and 2 for anything above that.

Bring milk to just a boil.
Turn heat off and remove from stove, let it cool to almost room temp (if you stick your finger in it and it feels barely warm, it’s good!) - sorry guys- I don’t have an exact temp for you. About an hour is usually a good time to let it sit!

Skim the skin off that forms on top. Add the starter and mix it in well.

Strain the milk to take out any “skin” or lumps that were missed.

Put in a glass container with a lid, wrap in cloth to keep warmth in and place somewhere slightly warmer than room temp for 12-24 hours (in an oven with the light on, a cabinet with under lighting, or just anywhere in a warm home that doesn’t have A/C can work too!)

The fermentation process starts at about the 6-12 hour mark, where it begins to thicken and sour... some people prefer a very mild yogurt so you can taste test and open it up any time to stop fermenting, but a solid yogurt with good probiotic capacity is usually 12-24 hours. When you are a beginner... just check it more often to see how it looks and tastes.

Once it’s done, simply pop into the fridge to stop fermentation and make sure you take a few tablespoons out into a separate jar as starter for your next batch!

For Greek yogurt:
I simply put the yogurt into a larger container with a thin dish cloth or thick cheese cloth (tshirt material) and place in fridge for another 24 hours- leave a little space between the cloth and the bottom of the dish for the excess water (whey) to gather.

Voila! Greek yogurt! Lemme know if you plan to try this!

06/08/2021

Be honest, where did your first thought go? 10 years ago, my answer would have been any of the usual suspects. 🍦🍩 🍕That’s because my relationship with food was always directly correlated with weight. How I would look in a bikini. The next fitness competition. Etc.

I have always eaten “healthy” but it’s because I was always into fitness and “looking” good. I never treated food as medicine. I never appreciated it for how it can truly change lives and heal ailments and nourish us. I never had a great relationship with food because I was limiting fats and carbs and I was constantly deprived so I would binge on cheat days and workout extra hard the next day.

After studying functional nutrition and nutritional medicine I began to have a much deeper understanding how utilizing this one tool (real food) can make such an impact on our health and longevity. I began to make small shifts, went vegan for a little while, re-trained my tastebuds and learned how to cook delicious meals that are also incredibly good for me, and I stopped craving junk.

Now, I eat whatever I want, every day. No cheat days. Because what I usually want is real, healthy food. I also indulge in junk randomly but it’s rare- and usually connected to a girls trip with alcohol 🤦🏻‍♀️

I used to skip dessert or wine because I was trying to put myself into a calorie deficit. Now I skip these things because I know sugar and alcohol cause cancer. My whole mindset has shifted. I care more about a healthy, toxin free body than anything else, because this body is the vessel that will carry me through the rest of my life and I want that to be a very long time. Watching my dad die from cancer was what catapulted me into this world. I wanted to do everything possible so that my children never have to watch their mother suffer in any way. I don’t ever want to be a burden on anyone and I don’t want to barely make it through my later years. I want to THRIVE. So if you ask me this question today, I will tell you with all honesty that I wouldn’t change a thing. I literally eat what I want every single day and enjoy every meal to the fullest. My wish for all women is to forget about the number on the scale. 🔥