Why My Inner Carnivore Is Taking a Vacation (and Loving the Vegetarian Menu)

Confession time: I wasn’t exactly born with kale in my DNA. I’ve eaten my fair share of bacon, hot dogs at Cubs games, and the occasional emergency chicken nugget dinner. And with six kids—each going through their own food identity crisis—let’s just say I’ve cooked all the things. Veganism, gluten-free, vegetarian, “I don’t eat potatoes,” “I don’t eat chicken,” “I don’t eat fish,” “I’m eating low sugar”—if it exists, I’ve made it. Somewhere along the way, I quietly put my own vegetarianism aside and survived on the side dishes of almost every meal since I was a kid.

And yet… here’s the wild part: I still love making food for vegetarians. In fact, I get excited about it. Because when you cook with balance and love, plant-forward food isn’t about what’s missing—it’s about what’s possible.

I’ll never forget the first time I had truly inspired vegetarian food. I was a teenager, and I took my very carnivore mother to the Cheese Factory in the Wisconsin Dells. The restaurant was run by the miracle workers at the neighboring hippie center. She was out of her mind. She could not believe how much she loved it—the flavors, the textures, the way everything was seasoned so beautifully. And for me? It was the first time I realized that vegetarian food could be made for vegetarians—not just as an afterthought. It was indulgent, intentional, and soul-filling.

That’s the energy I bring into our retreat meals. They’re plant-forward, delicious, and healing—but never “sad salad” vegetarian or “here’s your plain broccoli, good luck.” Think vibrant bowls, colorful plates, flavors that sing, and a private chef who makes vegetables feel like the star of the show.

And the health benefits? They’re real:

Lower cholesterol and blood pressure — The opposite of living on kids’ leftover mac & cheese.

Improved gut health — Translation: you don’t feel like you swallowed a brick.

Lower inflammation — Your body says, “thank you,” your joints say, “hallelujah,” and your jeans say, “you can sit down now.”

Reduced environmental impact — Bonus points for saving the planet while eating tacos.

And don’t worry—if your inner carnivore wants to tag along, San Pancho’s restaurants are just steps away with fresh-caught fish and local specialties. On our 4-day retreats, you’ll even enjoy two meals in town, which means plenty of opportunity to balance both worlds.

For me, retreat meals are about more than filling the plate. They’re about restoring energy, calming the body, and proving that vegetarian food can be joyful, balanced, and full of love. I still smile every time I see women realize halfway through the week that they feel lighter, calmer, and clearer—without ever once missing meat.

So whether you’re a lifelong vegetarian, a steak-lover, or somewhere in between, our table is set. Come for the retreat, stay for the guac, and leave with a gut (and a soul) that’s actually happy.