30 Day Yoga Challenge!

Black LightGlow Party (1)

I’ve always wanted to have a regular yoga practice, but it’s something that I’ve never put forth much effort into.  Sure, I’ve gone to a few random classes and I’ve got a mat at home neatly rolled up and put in a closet somewhere.  Years ago, I bought the beginning yoga DVD with Rodney Yee and did it several times.  But I’ve never managed to implement yoga consistently into my life.


There’s something about yoga that keeps pulling me back to try again, however.  It seems like a practical exercise that builds strength and flexibility, is cheap to practice, and doesn’t rely on good weather or going to a gym.   And it seems like something that I could start doing now that will pay dividends as I age.  I’ve noticed that my balance is worse.  It’s never been great to begin with, if I’m honest, and I’m only 42!  I picture myself at age 62 and 72 and 82, and imagine what I want my health and activity level to be.  Yoga seems like it might help me reach those ages in the kind of shape I’d like to be in.

So.  Are  you with me??  I’ll be starting out with my favorite local Austin yoga YouTuber, Yoga with Adriene.  She’s got a great beginning yoga practice playlist that I will start with.  I’m not going to set any time limits or major rules to this challenge.  I’d just like to do yoga for 30 days in a row.

I’d love to hear from you if you would like to join in.  Make sure you follow me on Instagram @kitchenwithkeri for updates and click Join on the upper right hand of this page so you can stay posted on my progress!


Adventure: Knife Class

I’ve always been one of those people who envy home cooks that use proper knife skills and can cut veggies quickly.  Just think of the time savings in the kitchen if you were better and faster at cutting and prepping the vegetables, right?!


So, when my friend, Monica, suggested we take a Knife Skills 101 class offered by Central Market in Austin, I was totally up for it.  It was so much fun!  Next time, I really need to read the instructions for the class first, because my friends and I ate dinner together at the cafe downstairs and then headed up to the class… where they proceeded to serve us dinner.  Whoops!  My husband was happy with our stir fry leftovers, though!

Red Pepper

We learned so many great tips and cut an onion, a pepper, a carrot and a tomato.  It doesn’t sound like a lot of items for 2 hours, but we were really concentrating on using our new techniques.  Cindy, our instructor, came around to each of us and literally guided our hands and arms to use the right technique.  She was so patient and knowledgeable.

One of the things that she said was to go home and USE the new skills, otherwise we would forget.  With that in mind, I made this quick video explaining some of the most  helpful takeaways from the class.  I hope you can learn a few tricks to help you out in the kitchen as well!


This was my first video ever, so please be kind!  And I’d love it if you would subscribe and give a thumbs up on YouTube.  Julie, this one is for you!  Thanks for the encouragement.  ❤



Recipe: Jean’s No-Bake Brownie Balls

No sugar brownie bites

No-Bake, sugar free, fudgy delicious brownie bites!

I was over at my friend Jean’s house months ago.  Jean is the lucky one who has the chickens.  Or, maybe I’m the lucky one who has a friend with chickens!  All the benefit, none of the work!  I traded her a jar of my homemade yogurt for a dozen of her gorgeous chicken eggs, and while we were there visiting, she whipped these brownie bites up for us.  They are unbelievable, you guys!  So dense and fudgy and delicious- and good for you, too.

Date Balls

These come together in no time and all, and there’s only 3 ingredients!  In a food processor, combine pitted dates, cocoa powder, and vanilla.  That’s it!  Buzz it together for about a minute until it forms a softball size ball of dough.  You can divide it by eye, or use a scoop.  Either way, just roll them between your hands to form a ball.

Date Balls1

They are sticky, so you will probably want to roll them in unsweetened coconut, almond meal, or even some extra cocoa powder or powdered sugar if you aren’t opposed to that.  I chose to go the natural route and made a few coconut, almond, and even left a few plain.  Just like brownies, they are perfect with a glass of cold milk.

This Valentine’s Day, make a batch and share with someone you love.  You won’t regret it!  Thanks for reading, extra love to you!



Jean's Brownie Balls

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 15 pitted dates
  • 1/4 c. unsweetened cocoa powder or cacao powder
  • 1 teaspoon vanilla


  1. Place all ingredients in a food processor with the blade attachment.
  2. Whir together for about a minute straight, until the mixture forms a softball size dough ball.
  3. Roll out into small balls and coat with almond meal, coconut, more unsweetened cocoa powder, or even powdered sugar.
  4. Serve as is and enjoy!

Recipe: Pickled Onions

FG Pickled Onions

Pickled onions are one of those excellent finishing touches to so many savory recipes.  They add a bit of brightness to salads, wraps,  or a side dish of white beans.  Really, for a recipe that is so fast, it gives you lots of return on your time investment.  How long does it take for a pot of water to boil?  That’s the max time that this recipe requires.

Pickled Onions

While the pot of water boils, slice up your onions and prepare the pickling mixture.  Here I used 3 T. cider vinegar and 1 teaspoon of honey with a 1/4 teaspoon of salt.

Cutting onions makes me cry every time, but something about this onion was so potent I was afraid I’d slip with the knife and cut my hand.  I’ve heard that you can wear swim goggles to protect your eyes while cutting an onion.  And come to find out, they actually make onion goggles.  I’m seriously thinking of getting a pair to wear in the kitchen.  How dorky is that, right?  Oh well, the struggle is real.

Speaking of struggle, I’m soooo excited because this week I’m taking a knife skills class at my local Central Market! I have never been trained on how to use a knife properly, so I probably have horrible technique.  And if you look closely at this onion, you will see that even though I tried to slice consistently, it’s just not great.  I’m excited to learn a lot and pass that knowledge on to you!

Pickled Onions-2

See my inconsistent thicknesses… sigh.

Pickled Onions-3

Pour the pot of boiling water over the colander of onions.  The amount of water here is not precise so don’t sweat it too much.

Pickled Onions-4

Give them a good shake every now and then when you open the fridge for the rest of the day.

Pickled Onions-5

One day later, you will have gorgeous hot pink pickled onions to add to all kinds of dishes.  They last for weeks in the fridge and only get better with time!

Follow me on Instagram to see how I use them this week!



p.s.  Y’all.  I got the flu last week, it kicked my butt.  Thanks for your patience for this week’s post, cause the only thing I felt like doing last week was making tea!  And just in case you are suffering with the flu or another virus, did you know that Elderberry is a natural antiviral?   My doctor told me about it because I was outside of the window for Tamiflu, but apparently it’s just as effective of an antiviral.  My doctor takes it as soon as she starts to feel a little under the weather, or sometimes even as a preventative if her family members are sick.  So, word to the wise- get thee some Elderberry and wash your hands!  Click on the picture below to see the stuff I bought, and it’s even cheaper now, lucky you!

Pickled Onions

  • Servings: 5
  • Difficulty: easy
  • Print


  • 1 red onion
  • 3 T. vinegar, I used apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt


  1. Fill a medium pot with water and boil.
  2. Slice the onion and place in the sink in a colander. Mix the vinegar, honey and salt in a jar.
  3. Pour the boiling water slowly over the onions.
  4. Add the onions to the jar and give it a good shake to coat the onions.
  5. Refrigerate the onions and give them a shake whenever you open the refrigerator for the first day.
  6. They are ready to eat after an hour, but I like to wait a day. Use on sandwiches, wraps, meat, salads, etc. Enjoy!