Cherish the old ~ Embrace the new

July 2023 Newsletter

Written by Ayellet Rubinstein


Posted on July 25 2023

Hi Everyone,

A few weeks ago, I treated myself to a massage. As the session ended, the therapist whom I didn't know, said in a calm voice, "You need a vacation." I chuckled and thought to myself, she's right. There was my affirmation to what I've known for a while now. I need to take a break from everyday life, chores, and responsibilities.

In Europe, taking the summer off is part of the culture, and most of Europe shuts down for the months of July and August. What a brilliant idea. When you think about it, it makes sense. They make time to live life. So, I asked myself why is it such a challenge to give myself permission to stop everything and take a break? Perhaps I am preconditioned to keep going, to produce and succeed. And somewhere along the way it's easy to forget what's important, what really matters - small pauses, walks, deep conversations with loved ones and being in nature.

I think finding balance is the key to a healthy fulfilling life. And so, with that in mind, a last-minute beach vacation was planned and even before it started, I am thrilled and ready to do the switch... to kick back, relax and hopefully enjoy doing nothing at all.

Below you will find some of my favourite pieces you can take with you for a getaway.  I hope that you too can carve some time to do absolutely nothing this summer.



I believe quote


Make it Matter


Mini Chipotle Chicken Toastada Bowls

  • 4 Burrito-style Flour Tortillas, or 12 street-style tortillas
  • 1 1b. Chicken Breasts, boneless and skinless
  • 2 tbsp. Adobo Sauce
  • 1 tbsp. Olive Oil
  • 1 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1/4 tsp. Salt
  • 3 Garlic Cloves, minced
  • 1 15-oz. Canned Corn
  • 1/4 cup Sour Cream
  • 1/4 cup Cotija Cheese, plus more for serving
  • 1 Red Bell Pepper, finely chopped
  • 2 Jalapenos, chopped
  • 2 tbsp. Fresh Parsley, chopped
  • Juice of 1 Lime
  • 1/2 cup Guacamole
  • Lime Wedges, for serving
  1. Preheat oven to 400F. Using a large cookie cutter (about 4" in diameter), cut the burrito-sized tortillas into 3 mini street-style tortillas. Press each down into a cupcake pan.
  2. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
  3. Cut the chicken into tiny bite-sized pieces. Add them into a large bowl with the adobo sauce, chili powder, cumin, salt, and minced garlic. Toss until well-combined.
  4. Heat the olive oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked. Set aside.
  5. In the meantime, toss the corn, chopped red bell pepper, sour cream, cotija cheese, chopped jalapenos, lime juice, and freshly chopped parsley in a large bowl. Season with salt and black pepper to taste.
  6. To assemble, add a generous scoop of the cooked chicken into the tortilla cups. Add a scoop of the corn salsa and a little guacamole on top. Garnish with cotija cheese and mini lime wedges. Serve warm.
Recipe by Lauren Taylor,