Beautiful Bountiful Body Retreat from Judgement


kimberly fujitaki yoga BBB

I’ve had a few weeks to reflect and enjoy the memories and events that took place  during our Beautiful Bountiful Body Retreat from Judgement at Lido Palms in Desert Hot Springs. This week has been such a busy week of staying in the moment, being present to the flow of opportunity and really being intentional and authentic in my actions and words. I’m truly blessed to be exploring such amazing opportunities in my career and life.


I managed to wear my yoga pants and chef coat at the same time. This has been a dream of mine since I stepped away from the professional kitchen and onto the yoga mat full-time. My love of culinary arts will never leave me, nor does it have to. I am at home in the kitchen, just as I am on my yoga mat, which feels like a tremendous honor and privilege to be able to express my passion for union through culinary arts, asana, pranayama, meditation and mindfulness.


When the amazingly talented Thea Pueschel (artist of living, body positive yoga instructor and hypnotherapist) asked me to venture out into the desert to look at the venue where we would be holding the yoga retreat, I honestly didn’t know what was going to happen. From walking around the space and seeing the rooms, I knew that I would be able to make amazing meals there because if there is one thing you learn from working in a professional kitchen, it’s that you don’t need much to make a great meal. I’ve cooked using camp fires, tin cans, hot plates, 20-burner ranges, expensive gas ranges and electric stove tops, but the thing is, they all can be used in ways that produce amazing food.


So we took a gamble. After we drove a few hours away, we talked it over and agreed that we should give it a go. Thea made the big moves and put herself out there with the intention and desire to be of service and that’s just what she did. Just a few short months later and we were one room from being sold out! It was an amazing showing of how perseverance and hard work truly pay off.

BBB Yoga practice

The healing mineral water pools and warm desert climate made for the perfect October evenings. Thea offered insightful workshops and yoga sessions, including her signature detox to retox, yoga nidra and gentle practices to soothe and aid the body in compassionate, body positive and deeply connected practices. She also acquired the amazing reiki skills and compassionate body positivity of Adriana Franco, who conducted mini reiki sessions with all of the attendees and offered her graceful wisdom and heart felt conversation and connection with us all. Women from all over joined us and truly met themselves on the mat as they were, with open hearts and open minds. This was truly a retreat from judgement and a gathering of powerful intention to love ourselves deeply and practice self-care.


My menus were designed with many things in mind. Even with dietary restrictions, we all cared and nourished our bodies in abundance, which is what Unrivaledkitch is all about. We are more than the things we aren’t and that is what we have to focus on. Many of us seem to highlight the things we can’t do or things we don’t do, instead of celebrating the things we can do and will do, and for me, this goes for food as well. Whether you can or can’t eat something, I always strive to find accommodations for people to nourish their soul and I truly felt that this was accomplished. The menu was a plant-based seasonal vegetarian meal with a variety of vegan options. Here are the menus I created for this special Unrivaledkitch event for the Beautiful Bountiful Body Retreat.


Beautiful Bountiful Body Retreat

Special Fall Menu Prepared by

Chef Kimberly Fujitaki of Unrivaledkitch

BBB Welcome Dinner

Welcome Dinner

Cheese Plate

Vegetarian Honey Goat Cheese, Red Leichester, Pere Brie and Gorgonzola

Crudite Platter of Raw Seasonal Organic Vegetables

(Vegetarian, Legume-Free & Grain-Free)


Fresh Organic Heirloom Tomato, Basil & Garlic Flatbread BBQ Pizza

with Buffalo Mozzarella Cheese and Parmesan

(Vegetarian includes Grain and Dairy & No Cheese Option)


Grilled Mediterranean Vegetable Skewers

with Oregano, Basil and Red Pepper Flakes

(Mushrooms, Bell Peppers, Eggplant, Zucchini)

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Autumn Pear Salad

Organic Living Lettuce with Balsamic Vinaigrette

Shaved Pear, Walnuts, Pink Beets and Cucumbers

(Crumbled Blue Cheese on the Side Vegetarian Option)

(No Cheese Vegan, Legume-Free & Grain-Free )


Grilled Fall Fruits with Whipped Cream & Cinnamon

Pears, Persimmons, and Apples

(Whipped Cream on the Side Dairy-Free Option)

Welcome Dinner BBB


Beautiful Bountiful Body Retreat

BBB Breakfast table



Homemade Breakfast Pumpkin Cookies

with Pepitas, Raisins, Cranberries and Whole oats

(Vegan Dairy-Free includes Wheat and Oats)


Soy Yogurt

(Vegan includes soy)


Greek Yogurt


Vanilla Granola

(Contains Wheat and Oats)


Dried Fruit & Nuts


Whole Grain Toast

with Organic Peanut Butter, Almond Butter, Peach Jam

and Organic Mixed Fruit Jam

(Includes Wheat and Oats)


Fresh Fruit

(Bananas, Oranges, & Apples)




Green Smoothies

(Kale, Ginger, Apples, Strawberries, Oranges, Banana & Spinach)

BBB breakfastBBB Practice


Beautiful Bountiful Body Retreat

BBB Lunch Table



Grilled Vegetable Tacos

Assorted Chopped Grilled Veggies spiced with Cumin and Coriander

Zucchini, Peppers, Squash, Broccoli & Cauliflower

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Soyrizo Potatoes

(Vegan, Contains Soy, Gluten-Free)


Served on Corn Tortillas


Taco Bar Includes

Pico de Gallo, Roasted Jalapenos, Cilantro and Onions,

Lettuce, Guacamole and Cheese


Cumin-Scented Mashed Organic Black Beans

(Cheese on the Side Vegan Option)


Fire-Roasted Red Pepper Organic Spanish Rice

with Roasted Corn and Tomatillos



Fresh Fall Fruits

Pomegranates, Persimmons, Apples, Pears

BBB Lunch

Beautiful Bountiful Body Retreat

BBB Dinner table



Spaghetti Squash “Pasta” & Polenta


Roasted Vegetable Sauce

with Butternut Squash, Sweet Potatoes, Zucchini,

Carrots, Celery and Onions with Olive Oil,

Garlic, and Fresh Basil

Walnut Pesto with Parmesan Cheese


(Spaghetti squash, No Pesto Vegan Option

Gluten-Free, Dairy-Free, Legume-Free and Grain-Free)

(Vegetarian Option Polenta with Pesto includes Dairy)


Spinach Salad

Roasted Brussel Sprouts, Cherry Tomatoes,

Avocado, Cucumber and Sherry Vinaigrette

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Roasted Fall Vegetables

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Seasoned Grilled Tofu

(Vegan Gluten-Free, Dairy-Free)


Green Tea & Homemade Pumpkin Bread

BBB Dinner dishes


Beautiful Bountiful Body Retreat

BBB Brunch table



Mini Vegetable Frittatas

with Mixed Vegetables and Roasted Jalapenos

(Vegetarian, Gluten-Free, Legume-Free & Grain-Free)


Autumn Vegetable Hash

Butternut Squash, Sweet Potatoes, Acorn Squash,

and Zucchini with Fresh Herbs and Spices

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Vegan Sausage

(Vegan includes Grain, Gluten, Barley, Red wine)


Fire-Roasted Potatoes O’Brien

with Peppers, Onions and Spinach

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)


Fresh Fall Fruits


Fresh Berries with Yogurt


Lemonade and Iced Tea

bbb brunch


I was also privileged to teach my signature Deeply Rejuvenated Restorative Yoga practice. Restorative Yoga is such an important practice for self-discovery and self-study. We learn from stillness that our body can gain a tremendous benefit from slowing down, resetting our nervous system and replenishing the oxygen supply in the blood.  Under the beautiful star-filled sky, we offered out our intentions and connected with the inner authenticity as we breathed and let go deeply. This was truly one of the highlights of my yoga teaching thus far and I was truly privileged to teach such an amazing group of empowered women, relaxing and leaving the practice deeply rejuvenated.

Restorative Yoga KFY BBB

The weekend ended with laughing, tears, joy, and for me, a sense of accomplishment, hard work paying off and extreme gratitude for this opportunity to blend my two favorite things in the whole world. I shopped, catered, packed, cooked, cleaned and repeated these steps many times throughout the weekend and I know I will do it again. I am truly humbled by this amazing experience and I hope you’ll join us on our next yoga retreat.

10547919_314752352046452_1328736761571136101_oPhoto by Adriana Franco

I want to thank all of the wonderful ladies who came to practice in the desert with us for a retreat from judgement. And of course, an extra special thank you to the amazing Thea Pueschel for bringing me along on this wonderful journey.




Kimberly Fujitaki

Executive Chef/ Owner

Yoga Instructor


What We Ate on Thanksgiving

Here we are, giving thanks for this extreme bounty of food and great times. I’m so lucky to have so much love in my heart. This is the menu I prepared for Thanksgiving day. I hope you enjoy the photos and had a magnificent feast yourselves.

Seasons Greetings :)

Menu prepared by yours truly

Roasted lemon and herb sweet brine turkey
Roasted zucchini, scallion and olive pork stuffing
Braised sausage with red Swiss chard and kale potato gratin
Roasted asparagus with garlic, red pepper flakes and crispy pancetta
Green bean casserole with soaked “buttermilk” fried onion strings
Beef and tart apple dressing with roasted carrot shreds
Homemade cranberry jelly
Roasted shallot cream corn
Bacon and gorgonzola shrimp
Mashed potatoes
Fall aromatics and roasted giblet gravy
Garlic bread sticks
Basil, spinach and green olive tapenade
Arugula and spinach salad with roasted spicy baby bellas, feta cheese, tomatoes and avocado in honey balsamic dressing
Brown sugar and marshmallow candied yams

Additions brought by family members and friends included dips, snacks, pumpkin pie, cheesecake, carrot cupcakes and ham. Some of my dishes weren’t photographed.

Over indulgence to the max. I could probably do with running a hundred miles, but I won’t.

Time to finish my menu for my brother’s 25th birthday party. I hope everyone is having a fantastic weekend.



A Birthday Italian Feast

Overindulgence! Phew, I need to get back into the yoga studio. But it’s not for nothing, that’s for sure. I just need to work a little harder and I can make up for all this delicious decadence I’ve been subjecting myself to. My dad’s birthday was at the end of August and we decided to have a little Italian celebration with plenty of pasta and lots of love. I guess I still got it because everything was pretty spot on. I love these dishes and I made a couple of things a few different ways because my family is a mesh of different flavors and tastes. My mom, dad, grandma, brother, sister-in-law, sister, brother-in-law, my niece (thought she didn’t eat) and I all sat down to a great meal. I’m very excited to share it with you.

Spicy Seafood Linguine- Clams, mussels, shrimp and scallops simmered in a white wine, garlic and basil tomato sauce with red pepper flakes

Seafood Linguine

Linguine and Herb Parmesan Meatballs

Antipasto Salad

Tomato and Basil Bruschetta topped with Fresh Buffalo Mozzarella

I absolutely love seafood linguine. My dad is a huge fan of it and I would make it for him when my family would visit me at the restaurant. I made a huge pot of marinara, one of my all time favorite sauces, slow simmered with lots of fresh vegetables and herbs. Seafood linguine is something to master, because the ratio of liquid from your shellfish to the perfect timing of tender shrimp and scallops can be three seconds from disaster. Once you accomplish making it, it’s a perfect crowd pleaser.

We were all definitely full of pasta, wine and tomatoes. We had plenty of meatballs for the next day.

I love you Dad. Happy birthday!



Camping and a Going Away Party

gaviota in

creek to oceanwalking beach and pier





cooking outside

me and miche

My life seems to have evaporated in front of me this last month, but in a very amazing way. I’m so lucky all my friends and family are so amazing and I’ve had such an amazing August and September already. There’s so much coming up and I’m getting ready for so many big moves in life—it’s scary and exciting. My friend is on the same journey, but hers is educational bound. My best friend from high school got into grad school at University of California, Santa Barbara. I’m so proud of her. Since I won’t be seeing her as often, we decided to take a weekend trip together in the great outdoors about 30 miles from where she’ll be attending school at Gaviota State Park. The beach was beautiful. We spent the days in the sand drinking sangria and eating snacks in the evenings. We had campfire meals and were blown away, literally, by the howling wind. So much for camping, but we tried. I had so much fun. The night sky was just gorgeous and the water crashing on the shore was amazing.

steak skewers

foil grilling




sweet and savory


rib eyes



miche eating

me eating

Dinner Saturday night: Togarashi and ginger soy sauce marinated steak skewers with red bell peppers, Steamed soy broccoli, and Grilled corn on the cob. A completely utensil-free meal made on the wood burning campfire.
Breakfast Sunday morning: Scrambled garlic and swiss cheese eggs, grilled turkey sausage, mixed fruit, and French bread toast with Cinnamon and vanilla Mexican hot chocolate made on a outdoor propane stove.
Sangria made with Pinot grigio white peaches, granny smith apples, nectarines, raspberry rum and cranberry vodka mixed.
Dinner: Grilled herb marinated Bone-in Rib eye steaks, Roasted Rosemary fire potatoes, Grilled home grown green and yellow zucchini.
Cooking outdoors on a fire that can’t be controlled, not to mention the howling wind, is pretty intense, but I’d say we still ate very well and had lots of fun with it all. Anyone else been beach camping this year? You should go! It’s really fun to get out there, get dirty and cook up some grub under the stars. Beautiful!

So the next weekend Michelle had asked me if I would be able to cater her going away party for about 20-25 people and of course I told her I would. This is the menu. Everything went over so well and we had so much fun drinking, going in the hot tub and enjoying summer time as it quickly fades away.

Dry ground Mexican chili compound butter smeared grilled corn; Carne asada tacos with smoked paprika and sweet chili; Marinated lime and lemon ginger roasted chicken tacos; Spanish Rice with scallion and roma tomato; Three grilled chilies serrano, jalapeno and pasilla; Taco toppings: lettuce, queso fresco, sweet white onions, and cilantro; Vegetarian chorizo slow cooked homemade re-fried pinto beans, Pico de gallo, Salsa roja with vinegar marinated jalapeno

Good Luck at school Miche. I love you!

As for it being 9/11, I hope with these friendships and loving memories we remember the people that lost their lives and who still believe in our great country.

In gratitude


Birthday celebrations, food, friends and good beets

I love food as a celebration. Large parties, huge spreads of tons of food that have peoples eyes opening wide and mouths salivating and pleasant aromas and sights to only be quieted by the shoveling of food in to mouths. Those are the times I am extremely happy. Life is one big celebration as we know but those days where we can really come together talk about things, people, and places we love and just enjoy the company of those close to us are really something amazing to cherish.

Tonight I did just that.

It was one of my best friends from high school, Michelle’s birthday was last Sunday. She had some mid-terms to finish up so we couldn’t celebrate on her actual birthday but I asked her what she’d like to do, she said nothing which tends to be a growing trend amongst us as we get older, we don’t want to party, we just want to hang out and be mellow. So I said we’re not going to do nothing silly how about I cook for you, she agreed upon request and already my head was thinking about things I wanted to make but haven’t gotten to for a while.

I also informed a good friend of ours, Guy, of the little food party and he said he would join us. I was really excited and happy to have them both over to my place and to be able to cook for them would be really fun. I’ve known Guy since the 6th grade. I’m so grateful to have such amazing friends  who are so supportive in my cooking so I took an early morning yoga class and got on my way.

This is the menu I ended up finishing;

Roasted garlic, basil, and Pinot grigio steamed clams & mussels
Braised Chicken, Cacciatore style severed with creamy manchego & smoked gouda white polenta
Thyme Roasted Red potatoes & asparagus
White Zucchini, Organic Red beet, and Avocado Baby Spring Mix salad with White Balsamic Tangerine Vinaigrette
Pineapple and Strawberry Shortbread Tart with Almond Strawberry Curd (no picture)
White Sangria with fresh pineapple, berries and tangerines

Kinda annoyed I didn’t take a good picture of the salad but after all the work i do taking pictures is hardly the priority, I need a photographer but anyway…

I have to say the salad was the most simple delicious thing. Tangerine and parsley along with lovely subtle white balsamic and extra virgin olive oil you have to try it, I think you’ll love it. The creaminess of avocado and the raw white zucchini marinated in the dressing a little ahead of time really makes for something wonderful but different.

White Zucchini, Organic Red beet, and Avocado Baby Spring Mix salad with White Balsamic Tangerine Vinaigrette

Slice 1 white zucchini which is also called Mexican zucchini, I like this particular kind because it doesn’t taste bitter like Italian zucchini tastes sometimes, into pieces that are long and skinny but pleasant to eat
1 avocado ripe sliced
2 hand fulls of spring mix
1 beet boiled and peeled then sliced into thin circles

Juice of 1 tangerine
about 3 tablespoons white balsamic
extra virgin olive oil to your preference
1/2 teaspoon minced parsley

Dressing needs to be done with your taste in mind, so put it all together and season!

Mix the zucchini sticks with about 1/2 the dressing or enough to coat and let sit for about 15 minutes, it pickles them a little and makes the dressing stick add the avocado to the mixture when ready to serve and  toss together

plate mixed greens and beets arranging as you’d like, then toss with a little more dressing and top with avocado and zucchini

Easy light simple salad.

I hope you enjoy

I’m so tired I think i could sleep all day. I knew i was gonna be tired tomorrow so i put a roast in the slow cooker for tomorrow :) always thinking ahead.

Remember about the Online Bake Sale For Japan

here’s the link to my auction items that I’ll be supporting the cause with!

Twitter and Foodbuzz