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Audrey JoAnn | Content and Copy Writer

Compelling Copy for Female Founders

Citrus Avocado Salad + Lemon-Pepper Salmon Skewers

March 1, 2016

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Well, folks, I guess I’m just ready for it to be summer already. I blame Texas for the beautiful, sunny weather of late for putting me right in the midst of a midsummer headspace. I don’t hate it, especially because that means I have an excuse to make foods that remind me of bright skies, warm patios, and long, lazy days.

Enter this colorful and citrusy concoction of flavors. I am in love. I don’t even want to eat salmon anymore, unless it’s skewered and lemon-peppered. And this pretty-as-it-is-tasty salad complements the lemony flavors in the salmon with its own touch of tart.

(Recipes below!)

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Salad Ingredients:

  • 1 grapefruit, peel cut off and sliced
  • 2 oranges, peels cut off and sliced
  • 2 blood oranges, peels cut off and sliced
  • 1 avocado, peeled and thinly sliced
  • 1 shallot, thinly sliced
  • 2 jalapeños, sliced
  • 1/3 c. EVOO
  • 2 tbsp. white wine vinegar
  • 1 tbsp. honey
  • Freshly cracked pepper and sea salt
  • 1/4 c. mint leaves

Directions:

Combine all fruit and veggies in a large bowl and toss gently with a soft spatula.

Whisk EVOO, vinegar, and honey with salt and pepper in a separate small bowl until combined. Pour over salad.

Serve with mint garnish on top.

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Salmon Skewer Ingredients:

  • 1 fair-catch salmon filet, skin removed (the Whole Foods fish counter will do this at no additional cost!)
  • 2 lemons, washed and thinly sliced
  • 1/3 c. EVOO
  • 2 tbsp. white table wine (a fruity blend is best!)
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • A splash of white wine vinegar
  • 1/4 c. parsley, minced
  • 1 tsp. lemon pepper
  • 1 tsp. cayenne pepper
  • Freshly cracked pepper and sea salt

Directions:

Preheat the oven to 375 degrees F. If you’re using wood skewers, soak them in water for at least 10 minutes to avoid charred wood while they bake.

Chop the salmon up into small 1 x 1 inch pieces.

In a medium bowl, whisk the EVOO, wine, honey, lemon juice, vinegar, parsley, lemon pepper, cayenne, and salt and pepper together until well-mixed. (Pardon the humble brag, but this combo makes one of the best lemon pepper glazes I’ve ev-er tasted.)

Toss the salmon in the glaze mixture, and then place the salmon and the lemon pieces on your skewers alternating places.

Place skewers on a tin foil-covered baking sheet and bake for 15 minutes.

2 Comments in Food, Health

Lots in Ramen

January 26, 2016

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Nothing makes me much happier than eating rich, indulgent ramen soup—not the kind that comes in styrofoam cups, either, but the stuff that’s homemade with a poached egg to top it off. But up until a few months ago, I was certain I did not have half the culinary skill to make a batch of that kind of ramen on my own. It looks so complicated! What even is a poached egg? How do you get the complex flavors just right?

And then, as usual, Pinterest swooped in and saved my life with this recipe I found . Let me be clear from the get-go: this recipe is so easy. Time-consuming, yes, but not difficult at all. And I am a whiner when it comes to difficult tasks, so you can go ahead and trust me on this. I’ve thrown in a few of my own tweaks (including way more Sriracha sauce than the original recipe calls for and jalapeños to up the spice factor even more, because I’m a rebel like that), but all in all, this is one of my absolute favorite comfort meals. Plus, it makes enough to feed a small tribe—or me for, like, a week and a half.

So, go ‘head with your gourmet self, and cook this up to impress all the ramen-adoring people in your life like I do. Go on. I dare you.

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Ingredients:

  • 1 tbsp. sesame oil
  • 2 garlic cloves, diced
  • 1 inch of ginger root, diced
  • 2 c. green onions, sliced
  • 1 tsp. curry powder
  • 1 tsp. coriander
  • 1/2 c. Sriracha
  • 6 c. vegetable broth
  • 4 c. water
  • 12 oz. dry udon noodles
  • 1 tbsp. coconut oil
  • 2 c. baby bella mushrooms, sliced
  • 2 red bell peppers, sliced
  • 2 jalapeños, sliced
  • 1 c. steamed spinach
  • 4 eggs
  • 1/2 c. white vinegar
  • 1/2 c. cilantro, chopped

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Directions:

Heat sesame oil in large soup pot. Sauté garlic, ginger, and half of the green onions for 3-4 minutes. Add curry, coriander, and Sriracha and cook for 1 more minute.

Stir in vegetable broth and water. Let simmer, covered, for 20-25 minutes.

Add the noodles and cook until softened, about 7-8 minutes. They absorb liquid–quick–so add more water if they soak it up too fast.

In a large sauce pan, sauté the mushrooms, red pepper, and jalapeños in coconut oil over medium-high heat until supertender.

To poach the eggs, bring a pot of water to a boil. Add vinegar and continue stirring in a swift circular motion while maintaining a slow boil. (The water circulating in this circular motion will help keep the egg from dropping to the bottom and sticking to the pot.) As the water is still spinning, crack an egg into the pot. Cook for 2-3 minutes. Repeat for all eggs.

To serve: ladle noodles and broth into a bowl. Top with sautéed veggies, steamed spinach, a poached egg, fresh green onion, and cilantro.

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3 Comments in Food, Health

Healthier-Than-They-Could-Be Shrimp Enchiladas

December 4, 2015

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I can by no means call this recipe “healthy” in good faith, but they aren’t necessarily the worst enchiladas you could put in your body. I use fresh veggies, minimal oil, and no sodium-packed sauces – instead, I opt for a spicy verde salsa mixed with Greek yogurt to top the ‘chiladas, which ups the freshness and protein and downs the saltiness and preservative levels. And they’re still creamy and delicious.

I made these for the first time for John’s birthday this last June. We are both Tex-Mex fanatics; actually, that’s probably the largest attribute we have in common. Where he’s analytical and logical, I’m emotional and spontaneous. Where he’s what he considers a “collector” of special knick-knacks and momentous items, I’m what I like to call an “anti-hoarder.” I will give away anything that hasn’t been used in, oh, a month or so — maybe less — and I feel the sanest when my counters and other surfaces are completely without clutter. He likes golf, nature, and watching ESPN for hours; I like fashion, the great indoors, and watching Bravo for hours. But I think all of those things balance us out in a fun way. Plus, we still have the great almighty adoration in common: Tex-Mex.

However, he’s a much better cook than I am, so I knew for his birthday I really needed to step up my game in order to impress his fancy-schmance taste buds. That’s when these enchiladas came into play. I consulted with his mom, who gave me the idea to use the verde salsa and Greek yogurt combo for the sauce and a good veggie mix to put with the shrimp, as well as Pinterest, which is always a good source of food-spiration, in my opinion.

What came of all my sources were some of the tastiest homemade enchiladas I’ve – and he’s – tasted. That’s not even me just tooting my own horn. I can own when something I make isn’t the greatest (and that happens more often than not). But these things are amazing, a must-try for you and yours this holiday season whenever you’re not indulging in turkey and ham and pumpkin pie.

(Recipe below.)

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I thought my photographer (A.K.A. my boyfriend John) was getting me and the fresh veggies I just chopped in this shot, but alas, it’s just me, triumphant and sans veggies.

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Obligatory Dos Equis for the chef.

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Smother that dish real nice.

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Someone’s grumpy about getting no attention.

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So, they aren’t gorgeous on the plate. But, trust, they taste 100 times better than they look.

Ingredients:

1 lb. raw medium shrimp, cleaned, peeled, deveined, de-tailed, halved

1 medium white onion, chopped

1 c. white mushrooms, chopped

2 poblano peppers, chopped (John was convinced the ones we used here were Anaheims that were put in the wrong container at Whole Foods, but whatever. They still tasted good.)

½ c. green onion, chopped

½ c. cilantro, minced (to top)

1 c. tomatillo salsa

½ c. Greek yogurt

8-pack of flour or corn tortillas (we used flour)

2 c. mild cheddar & Monterey Jack cheese, shredded

2 tbsp. extra virgin olive oil

1 tsp. cumin

1 tsp. red pepper

1/2 tsp. salt

1/2 tsp. black pepper

Directions:

Preheat the oven to 350 degrees F.

Warm the olive oil in a large saucepan over medium heat. Add the white onion, mushroom, and poblano (or Anaheim). Season with cumin, red pepper, salt, and pepper and sauté veggies until they’re a light, golden brown. Add shrimp to the pan and sauté with the veggies until cooked through (about 7-10 minutes on medium heat).

In a medium bowl, mix together the salsa and yogurt. Spread some on the bottom of a large 9×13 baking dish (where you’ll put the enchiladas) until the bottom is coated. (This will make the bottoms of the enchiladas nice and moist and easy to scoop after baking.)

Scoop about ¼ cup of the veggie/shrimp mix onto a tortilla, along with a drizzle of the sauce and a sprinkle of shredded cheese. Roll into enchilada and place in baking dish. Don’t worry about squishing them to make them all fit; you want them nice and cozy.

After all tortillas are wrapped and in the dish, smother with the rest of the sauce, green onions, and cheese. Bake for 15 minutes or until the cheese is brown and bubbly.

Serve with fresh cilantro and remaining green onion on top.

Calories: 664 // Fat (g): 26.6 // Carbs (g): 61.4 // Protein (g): 42.5 // Servings: 4

Apron: Sur la Table (a sweet gift from John’s parents, and I am loving the vintage vibes it brings to my kitchen!) // Sweater: LuLu*s

1 Comment in Food

Welcome! I'm Audrey, and I adore connecting with female founders and telling their stories in a way that matters & lasts for years to come.

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audskelton

I used to hardcore resist SEO in my writing work. I used to hardcore resist SEO in my writing work. 😂 It felt formal and stuffy and forced, so I just sorta... ignored it. 

As someone who appreciates copywriting for the creative and storytelling sides of it, I have struggled with some of the technical pieces like search engine optimization. 🥴

But... my clients wanted SEO, and truthfully I know it *is* important, even if ~cReAtIvE writer Audrey~ wanted to pretend it wasn’t a thing.

I began paying more attention to how to do it in a non-icky manner and sort of backed into this simple method for incorporating SEO best practices in blog posts in a way that is natural (aka, doesn’t read like a robot wrote it). Here’s what I do!

• Google your topic/headline. It will help you find the most appropriate keyword to focus on in your post. Say the topic you want to write about is “how to get your newborn to sleep.” 🙃 Type it into Google, and see what kinds of content comes up on the first page.
• Pay attention to which keywords are repeated. For this one, “newborn sleep tips,” “baby sleep tips,” and “how to get your newborn to sleep” are all keywords used in multiple headlines. Also pay attention to the “People also search for” and “Related searches” lists that Google provides because those are keyword goldmines. 
• Pick ONE of these phrases to use as your main SEO keyword (and try to weave in a few of the other phrases throughout the post, but don’t worry too much about those other ones... it’s better to have one focused keyword). Make sure you choose one that you can organically use a few times in the blog post. (So not something like “best restaurants near me 2021”... that keyword stinks and will read like you’re trying to rank).
• Use the keyword you chose in your headline, 1st paragraph of the post, and at least one H2 or H3. It should be in the blog post at least 3-4 times. The best places are the intro paragraph, 1st header, and last paragraph. And aaaaalways the headline!!!
• Include the keyword in a meta description (or the summary Google will pull underneath your blog post’s headline).
• Finally, make sure the content is actually interesting. Because SEO doesn’t mean a dang thing if the content sucks. 🥵
Motherhood is the only time I’ve worked hard at Motherhood is the only time I’ve worked hard at something every day but haven’t been able to problem solve or research my way into feeling very much better at it.

I know what you’re thinking. It’s only been 6 weeks! You have a *lifetime* to keep learning. I KNOW. It’s ridiculous but this is how my brain works.

And some days I just thank God over and over for a beautiful and healthy and good baby. Like, I still can’t believe he’s real. Then... there are times I just need a quick sob on the floor (😂😅) because he won’t nap longer than 20 minutes. It’s a real ride, over here. 

Most days I’m in leggings and the only thing on my face is coconut oil. I usually don’t get to brush my teeth until 10 a.m. or later. I want to cry every time he cries and I can’t figure out why.

It’s this constant mix of feeling unproductive because I’m literally not producing or accomplishing anything most days, let alone getting dressed (a la this photo), and feeling the most productive I’ve ever been because... I’m keeping this tiny being alive! (Using my boobs! That is insane, no? Why don’t we talk about this??)

Anyway. That’s the end of my jumbled rant on 6 weeks of parenthood that no one asked for. 😂 I just hope Wally knows how infinitely loved he is, always and forever. Even when I can’t figure out if it’s witching hour or sleepy cues or just gas.
Little valentine, thank you for being mine. ♥️ Little valentine, thank you for being mine. ♥️

#valentinesday #valentinesbaby #6weeksold #babyboy #boymom #valentine #babyoutfit
It’s the hands and the half smile for me. 🤗 It’s the hands and the half smile for me. 🤗

One month old tomorrow and I *can’t* believe it! 🎉 He’s the sweetest babe, loves bath time, sleeps in 3.5-5 hour stretches at night (for now...), responds to smiles, and is already here for a good book, much to both of his parents’ satisfaction! We love you, Wallace. 🤎
Who do you think was more excited about this day t Who do you think was more excited about this day trip out to the coast... us or Wallace? 😅😂 I love them. Also, I can’t get over the burp cloth on John’s shoulder. Ya know, just in case. #newparentlife
One hour, just us two in our backyard with a big c One hour, just us two in our backyard with a big charcuterie board, a deck of cards, a couple glasses of rosé, and no baby monitor. 🤎

The first week of Wallace’s life? I ached even being in another room from him (#hormones). I was a wreck of emotions and had legitimate baby tunnel vision... preeeetty much nothing else mattered. But things have been balancing out this past week, and today was so needed.

My mom is in town all month and watched Wally for us so we could have some time just us two—yep, in the backyard because of shelter in place restrictions from COVID. (Plus let’s be real... I’m not quite ready for an out-of-the-house date yet anyway. 😂)

As much as I desire to be a present + loving mama and ambitious business owner, it’s just as important to me to prioritize our marriage with little moments like this to just be in each other’s presence (and not just talk about burping and swaddling and bedtime routines, like most of our recent convos).

Here’s to (almost) 2 weeks of being parents, @the_beermonger. I think we’ll do okay.
My two favorite guys in the world. 🤍🌎 My two favorite guys in the world. 🤍🌎
Me, trying to figure out what to do with my hands Me, trying to figure out what to do with my hands without a bump. 👐🏼 Wallace, trying to figure out what we’re doing out of the house. 🤨

First family walk in the books! All of 10 minutes. 🤪 (Also, does anyone else notice the rainbow over Wally?... My heart. 🌈🥺)
1 week old. 🤎 The hardest, most emotional & mos 1 week old. 🤎 The hardest, most emotional & most rewarding week of my life. Babies’ sleep schedules, y’all. They are not for the faint of heart.

Wallace is hitting all his milestones, has learned the alphabet, and is picking up Latin. Just kidding. But he CAN poop 3 times in an hour and a half 😎, and he eats like a champ, is so strong that we prefer to tag team diaper changes for now, and makes the sweetest, cutest noises all day long. (And night.) Like even his cry is cute. 😩

One of my friends called this time the “wet weeks”: urine, breast milk, spit up, night sweats, tears, blood, more tears. It’s a lot, and it’s temporary. So even in the hard moments, we are reminding ourselves that the hardest things are often the best things. 

And this really has been the best thing.

So, so thankful for a hands-on husband who’s been so involved in everything... there’s something indescribable about watching your partner care for your child and step into a big, new role like this so gracefully. And we are thankful for ALL of the support, near and far (... mostly far), from our family and friends and coworkers. What a week... here’s to continuing to figure it all out together as a family. 😌
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