Dinner with Lululemon


A night with Lululemon

April 29


Pinch me to tell me I’m not dreaming—

Last night was magical to say the least. I have dreamed of working with Lululemon since I first slipped into a pair of their perfect pants years ago, so when they called me to ask if I would be interested in catering a dinner, I screamed “YES!” before they could even finish their sentence. The event brought together leaders in the Texas fitness + wellness community for a dreamy night full of drinks, laughs & of course, DELICIOUS, healthy food. The recipes from last night’s event are just too good to keep a secret, so I figured I’d share a few of them for you to make for your next dinner party…or random Tuesday night— treat yourself!

My mission is to love, nourish & inspire people with food. Food is meant to be good for your body & your soul, and it’s meant to be shared around a table with people you love— a bottle of wine doesn’t hurt too :)

Ok, ok, ok. I’m done being mushy, so we can get to what you’re here for—RECIPES!

Ruby Slaw

Serves 10-15


For the slaw—

  • 1 head purple cabbage, shredded

  • 1/2 cup diced celery

  • 2 cups rhubarb, chopped

  • 2 granny smith apples, chopped

For the dressing—

  • 1/2 cup mayo

  • 3 tbsp red wine vinegar

  • 2 tbsp maple syrup

  • salt & pepper to taste

How to-

Add cabbage, celery, rhubarb, and apples to a bowl. In separate bowl mix mayo, red wine vinegar, maple syrup, salt, and pepper until well combined. Pour dressing mixture over slaw and toss until covered. For best results chill for 30 minutes before serving.



Dilly Dally Squash

Serves 10-15


For the squash—

  • 3 butternut squashes, cubed

  • 1/2 cup pepitas

  • 1/2 cup dried cranberries

  • 2 tbsp olive oil

  • salt & pepper to taste

For the dressing—

  • 1 cup plain greek yogurt

  • 1 tsp dill

  • salt & pepper to taste

  • chopped parsley

  • 2 tbsp lime juice

How to-

Preheat oven to 375 degrees. Add squash, oil, salt & pepper to roasting pan and toss. Roast for 20 mins or until fork tender. When cooled, toss with pepitas and dried cranberries. In bowl, combine yogurt, dill, salt + pepper & lime juice. Drizzle yogurt mixture over squash & garnish with chopped parsley.



Avocado Pudding

Serves 10-15


  • 6 avocados

  • 2 cans coconut milk

  • 1/2 cup cacao

  • 2/3 cup maple syrup

  • 2 tsp pure vanilla (not extract)

  • pinch of salt

How to-

Using a Ninja or Vitamix, puree the avocado and coconut milk until smooth. Add maple syrup, cocoa, vanilla, and salt and puree until smooth and the consistency of pudding. Refrigerate for 30 minutes before serving.

Thank you Brandi for being my right hand gal in the kitchen and for helping me bring this beautiful night to life. Thank you to Ana from Lululemon for reaching out about this amazing opportunity. Thank you again, Lululemon for inviting me to share my heart for food with you. I hope to making many more meals with you in the future!

with love,


Katie Dixon