Hi, I'm Nicolle Kate

I share energy food recipes and build health coaching programs to balance weight, refresh mental clarity and generate vibrant energy for every body.

I’m passionate about inspiring you to become your healthiest you. Find wellness wisdom on my blog here.

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It’s that time of year when love is celebrated. I'm so grateful for the unconditional love of my parents, siblings, loving my beautiful children beyond words, the love of dear friends, and of course, my romantic love relationship which is constant and unwavering. I feel such gratitude for the gifts of love I receive and to have the privilege to give so much of the wonderful stuff back.

There’s a lot of talk from the spiritual community these days about love. Unconditional Love, Love Now, The Daily Love, and A Return to Love. And I love all of it. It seems there’s not enough love in this world, which is sad because love is infinite and costs nothing. No market share to worry about; plenty for everyone.

The things I’m learning from these spiritual visionaries is to be aware of the present moment, to tap into the Love that’s within each of us, to commune with Love (or the higher Source) daily. To embody Love, to surrender to Love, and make our life’s purpose to serve Love, by living at our highest vibration in the form of our most authentic creative selves. And to treat all human beings lovingly. I must be a seeker on the Love path and it’s quite a journey.

I was also moved by what Marianne Williamson says about Love in this thoughtful Ted Talk. https://www.youtube.com/watch?v=KHRE10ZiYjM&feature=share
And I recently read her book “A return to Love” which enlightened me in many ways. Lots of highlighted sections and dog eared pages.

My love and I have independently begun daily meditation practices to find what we’re seeking. Self Love and Divine Love. I think we’re both looking in the right place.

Raw Chocolate Covered Strawberries

24 large strawberries
1 C cacao paste
1 C cacao butter
1 1/2 tsp vanilla
1/4 C agave or other liquid sweeter
Pinch sea salt


  • To temper the chocolate, finely chop the cacao paste and butter.
  • Place n a metal bowl.
  • Dehydrate at 115 degrees until its mostly melted.
  • Remove from dehydrator and stir to be sure all bits are melted.
  • Add remaining ingredients.
  • Place back in the dehydrator for 5 more minutes.
  • Remove from dehydrator and dip strawberries.
  • Place chocolate strawberries on parchment paper to dry for a few minutes before eating.
  • Share with someone you love.

Tri-Color Crackers

Tri-Color Crackers

"Be Mine" Linzer Cookies

"Be Mine" Linzer Cookies