Sol Full Fam

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This belly is growing! Just wanted to share a little bit about how my pregnancy journey has been so far... I’ve been so ...
22/03/2021

This belly is growing! Just wanted to share a little bit about how my pregnancy journey has been so far... I’ve been so fortunate to have had a pretty rad, healthy and peaceful experience thus far. I’m feeling good and enjoying the process- which is such a blessing because I know many women who have have had experiences all over the spectrum.

Before getting pregnant I thought for sure during pregnancy I would be 100% on top of my diet and fitness. I thought I would avoid sugar at all costs, keep up my exercise routine and eat all Alkaline all the time. Well that didn’t exactly happen. Being pregnant is WORK. I started with no appetite for anything except fruit, then to a flow blown- I just want to eat all my nostalgic type foods, to normal balanced eating (but with a real good appetite 😉.)
Throughout my pregnancy, the most difficult thing regarding my diet has been simply NOT wanting to cook or be in the kitchen most days. I’ve been drawn to real simple dishes that were my go-to meals when I first transitioned my diet: garbanzo omelettes, soups, salads and the occasional pasta dish. While I’ve been eating healthy foods, taking my herbs and drinking lots of water two issues have risen late in my pregnancy: 1st- low iron (now fixed with plant iron supplement) 2nd- low platelet count (which may need to just catch up.) *Both of these issues are not uncommon in pregnancy with either a vegan or non-vegan diet.

When I first found out my iron dropped to very anemic levels I cried. Feeling guilty that maybe I wasn’t doing a good job in nourishing my body and baby. Scared that if I couldn’t get the levels up, that I would have to change my ideal birth situation of not giving birth in a hospital. And just feeling bummed to receive “bad news” in general. I’ve been so focused on being positive and staying in the mindset that everything is going to be just fine, that honestly I was a little thrown... people ask me what my birth plan is and I’m just taking a “do what I gotta do” approach. And I’ve definitely had to deal with people interjecting their views on staying vegan during/ after pregnancy- telling me it’s “not safe”, “the baby won’t get big enough”, (cont. ⬇️)

14 LAYERS of high vibes right here! Right before it went into the oven.This monster lasagna weighed like 10lbs. Filled w...
09/01/2021

14 LAYERS of high vibes right here! Right before it went into the oven.
This monster lasagna weighed like 10lbs. Filled with noodles, Brazil/walnut ricotta, fresh basil, zucchini, and bolognese sauce made with my special “ground meat.” Wooweeee wish I was making this for myself..but this big boy went out to. Thanks for the support!
If you’re in Newport Beach area and interested in food items, holler! I might be willing to take more clients .

A close up of those shis**to peppers with sweet chickpea miso ginger dressing.These peppers are not on the Sebi list but...
07/01/2021

A close up of those shis**to peppers with sweet chickpea miso ginger dressing.
These peppers are not on the Sebi list but I was craving some of my favorite vegan dishes at Nobu... and well since everything is closed, guess I gotta do it myself. 🤷‍♀️ Comment if you want the sauce details. 👇

Ohhyeahhh this dinner was 💣. Sweet ginger maitake  (hen of the woods) mushrooms pan roasted to perfection. Paired with s...
07/01/2021

Ohhyeahhh this dinner was 💣. Sweet ginger maitake (hen of the woods) mushrooms pan roasted to perfection. Paired with some simple sides and chickpea miso blistered shis**to peppers.
Figuring out an “alkaline” version of the dressing for these peppers was a little guess work (...was trying to copy my fav from Nobu), but by-golly I think I got it.

Comment below if you’d like more details on what I used in this dish. 💚

Went to the farmers market today here in SoCal and found these beautiful fruits. It was the last week to get my favorite...
13/11/2020

Went to the farmers market today here in SoCal and found these beautiful fruits. It was the last week to get my favorite yellow plums and I’m super happy I went today. Perfect ripeness and so so sweet.
I have been feeling disconnected from food and being in the kitchen, only cooking or eating really simple dishes or fruits. But just as the season changes I’m making my way back, finding my creativity and discovering my appetite again.
High vibrational foods for life. 💚

Had this delicious yogurt parfait for breakfast after my herbs and tea. I coated kamut puffs with some date syrup and to...
13/11/2020

Had this delicious yogurt parfait for breakfast after my herbs and tea. I coated kamut puffs with some date syrup and toasted in the oven to get a nice crispy texture. Layered with coconut yogurt, stewed berries and h**p seeds. Give it a try!
(Kamut puffs toasted at 280 for about 10-15 minutes and tossed every 5 mins.)

Are 4 pieces of avocado toast too many?? P.S Blueberries on Avo Toast = It Works. 😉
13/11/2020

Are 4 pieces of avocado toast too many?? P.S Blueberries on Avo Toast = It Works. 😉

Pulled NO-Pork- This s**t is BANANAS 🍌! Literally… it’s made from bananas!!! I used shredded banana peels to make this d...
26/04/2020

Pulled NO-Pork- This s**t is BANANAS 🍌! Literally… it’s made from bananas!!! I used shredded banana peels to make this delicious pulled no-pork sandwich and it was 🔥 ! There are very limited varieties of mushrooms here in Costa Rica so thank you to the Brazilians for this ingenuity (I think they invented this). NOTHING GOES TO WASTE. And honestly I like this texture better than the mushrooms which can be a little soggy. And it doesn’t taste like bananas.

Cooked with tangy bbq sauce and topped with coleslaw. ALL alkaline (minus the bread.. ain’t no alkaline bread in these parts of Costa either.)

Check my stories for how I made this incredible sandwich but :

•Shredded banana peels cooked with onion and sauce

•BBQ Sauce: tomato sauce, agave, smoked sea salt, lime, mustard powder, cayenne. cloves, ginger powder. Cook it all together and let it rest

•Coleslaw made from shredded fennel, lettuce and kale.

•Mayo- Ill have to do a tutorial on this but: aquafaba blended with h**pseed, lime, agave, onion powder, mustard, salt, olive oil.

HIGH VIBRATIONAL FOOD! 🌱 🌈

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