Luna, Beyond the Bar

LUNA is all about good food and good nutrition, but let’s face it: You’re not ONLY what you eat. Here we take a closer look at what feeds your strength. Whether you’re an athlete, an artist, a foodie or just plain awesome, we hope you’ll find something here for you.


Life after LUNAFEST: Jen McGowan
Life after LUNAFEST: Jen McGowan

Award-winning filmmaker Jen McGowan has quickly become one of the most on-the-rise directors in entertainment after several years of hitting the festival circuit with her critically acclaimed short films, including LUNAFEST back in 2011 with her film Touch. Through a producer she met at LUNAFEST, Jen was able to secure support for her first feature-length film. In March 2014, McGowan premiered her feature film directorial debut, KELLY & CAL, at the renowned SXSW Film Festival and received the Gamechangers Award - past recipients include Hannah Fidell (A Teacher, SXSW 2013), Megan Griffiths and Amy Seimetz (Eden and Sun Don’t Shine, both SXSW 2012) and 2014 Keynote Speaker Lena Dunham (Tiny Furniture, SXSW 2010).

Jen's latest film is about a punk-rocker turned suburban mom, Kelly (Juliette Lewis), who is nostalgic for a life she can no longer have and uncertain of a future she doesn't yet fit in. Seventeen-year-old Cal (Jonny Weston) is frustrated at his lack of control over the hand he's been dealt. When the two strike up an unlikely friendship, it's the perfect spark needed to thrust them both back to life. The film is being released by IFC Films and is hitting theatres across the country on September 5. Jen's unique storytelling, creativity, and boldness have allowed her to continuously develop films that will change the landscape of movie making in the years to come.

Her Story: Jane Park of Julep
Her Story: Jane Park of Julep

Jane Park is co-founder and CEO of Julep, the only e-commerce beauty brand that takes a full-stack approach to product development, testing, and distribution. Under Jane’s direction, Julep has raised $56 million in funding from top-tier venture firms and quadrupled revenues each year over the past few years. Prior to starting Julep, Jane was an executive at Starbucks, most recently serving as director of new ventures, and also worked at preeminent global strategy consulting firm The Boston Consulting Group. Jane was born in Seoul, Korea and grew up in Toronto, Canada. She received a BA in public policy and international affairs from Princeton University and a JD from Yale Law School.

If you could have lunch with any female figure, past or present, who would it be?
Kerry Washington.  She is so smart, insightful and funny!

Who is your most important inspiration? What feeds your strength?
My family feeds my energy and strength.  Parenting is a constant source of inspiration for leadership.

What LUNA flavor coincides with your personality?
Peanut honey pretzel.  A little salty, a little sweet, a little crispy.

As female entrepreneurs, what's the most important piece of advice you can impart to other women who want to build their dream businesses?
Building something is extraordinarily uncomfortable!  You’re always iterating and scraping together tiny pieces of success out of the chards of failure to build to the next level.

What Julep color are you currently rocking?
Princess Grace.  I walk more smoothly and have better posture when I wear this royal blue.  (At least in my head)

What's your personal style profile (classic with a twist/boho glam/modern beauty/bombshell/it girl)?
I was super surprised to find out through our quiz that I was a bombshell. I bought my first leopard print ANYTHING (a belt at J. Crew) after I got my style profile assessment.  It’s been life changing!

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Our Family Thanksgiving Recipes
Our Family Thanksgiving Recipes

Caron, Brand Manager: “I believe my grandmother intentionally left a few ingredients out of each of her recipes to make sure she was the keeper of all family recipe secrets.”


1 large chopped onion
1 bunch chopped celery
3 large chopped shallots Roasted chestnuts or pinenuts
2 beaten eggs
2 loaves day old dried bread (use combination of sourdough, French, egg, rye, etc.)
salt, pepper, George Washington, and Herbs de Provence to taste.

1. Dry bread and then soak with boiling water.
2. Squeeze out as much water as possible.
3. In a large frying pan, sauté onions, celery, shallots and bread in butter and oil over medium heat.
4. Cook until dried out and lightly browned (may take up to an hour and a half).
5. Put in a large bowl to cool.
6. When cool, add seasonings, nuts and beaten eggs and toss.
7. If mixture is too dry, add a bit of chicken broth.

Ally, Field Marketing: “This year I am most thankful for the people in my life who love and support me. I am so thankful to have such a supportive family and rich friendships. I am so excited to spend Thanksgiving with all of my favorite people!”

Yields 16 servings

1 1/2 cups chopped peeled granny smith apples (about ½ pound)
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries

1. Combine all ingredients in a medium saucepan.
2. Bring to a boil, reduce heat, and simmer until thick (about 15 minutes), stirring occasionally.
3. Cool completely and serve cold.


2 cups mini marshmallows
1 cup flaked sweetened coconut
2 cups peeled diced fresh oranges
2 cups canned cubed pineapple in juice, drained
1 (8 ounce) carton of greek yogurt

1. Combine all ingredients in a large bowl.
2. Cover and chill.

Heather, Communications


2 eggs
1 cup milk
1 cup flour
½ teaspoon salt

1. Heat oven to 450.
2. Grease 6 deep-sized popover cups or 8 medium-sized muffin cups.
3. Beat eggs lightly with a fork and add milk, flour and salt.
4. Beat mixture until smooth (be careful to not overbeat).
5. Fill popover cups ½ ful and muffin cups ¾ full.
6. Bake for 25 minutes then reduce oven temperature to 350.
7. Bake for an additional 15-20 minutes or until deep golden brown.
8. Immediately remove from cups and serve hot.

Melissa, Field Marketing: “This year, I’m most thankful for health and the people in my life who keep me healthy (mentally and physically).” 

Yields 6 to 8 servings

3 cups fresh corn kernels (from 3 ears of corn- boiled)
1 to 2 zucchinis, cut into 1/4-inch dice (1 and 1/2 cups)
1/3 cup all purpose flour
3 eggs
3 egg yolks
3 cups heavy whipping cream
2 teaspoons kosher salt

1. Preheat the oven to 375F with a rack positioned in the center. (If using a convection oven, cook at 350F.)
2. Place the corn and zucchini in a bowl and toss with flour to evenly cover.
3. In a separate bowl, combine the eggs and egg yolks. Whisk briefly, then add the cream and salt and whisk until fully incorporated.
4. Butter a 9-inch shallow casserole dish.
5. Evenly spread the corn and zucchini in the pan to 3/4 to 1 inch thick (if the pudding is too thick it will end up wet and eggy in the center).
6. Pour the batter over the vegetables.
7. Bake, uncovered, for about 1 hour. until lightly browned on the top. It should feel like a firm pillow to the touch.
8. Allow to cool for 10 to fifteen minutes before serving.

Following the recipe above, substitute these vegetables or try your own combinations: 3 cups diced zucchini with 1 cup sliced scallions; 2 large roasted, seeded, and diced poblano chiles with 3/4 cup minced green garlic; or 3 cups thinly sliced asparagus with 1 cup sliced green onion.

Yields 12 to 16 servings

Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.

2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total),
such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan Crust (recipe follows)
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular or light (neufchâtel),
at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Maple Cream (recipe follows)

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.

Cait, LUNAFEST: "I’m thankful for the men in my life – both furry and not so furry."

How to not lose your mind (and eat everything in sight) this holiday season
How to not lose your mind (and eat everything in sight) this holiday season

The holidays are always a tricky time of year when it comes to food.  We want to be healthy and “eat right” and we also want to eat lots of pie.  We’re torn between our “I should stay away from sugar” self and our “Just give me the cookies and fudge” self.  The back and forth is exhausting and after a while we just say “f*ck it” and eat whatever’s in front of us.

Meet Jamie Greenwood, coach and creator of Just F*cking Eat It, an online course that teaches you how to stop second-guessing your food and start trusting your body. 

The moment when we give up and eat everything on the buffet table is what Jamie calls “a case of the f*ck its.”

So how can we avoid losing our minds and eating everything in sight while also not getting crazy restrictive, which we know, only makes us want cookies more?

Here are Jamie’s top 4 tools that will help you Just F*cking Eat It and enjoy the holidays with ease.

1) YOU CAN HAVE WHATEVER YOU WANT, WHENEVER YOU REALLY WANT IT: The key is having that pie when your body asks for it.  Say yes to pie when you want it from that place of pure joy, when it’s the only thing in the world that you can imagine eating, RATHER than stuffing your face with something sweet because your mother said something hurtful or because your in-laws have again asked why you aren’t starting a family.

2) CHOOSE YOUR WELLNESS: Both cookies and kale fall under wellness in my book. Wellness is that THING that makes you feel best both in the moment and after.  I’m sure there have been times when all you wanted was ice cream but you ate kale instead because it was the more “responsible” choice. How did you feel after? Proud yet unsatisfied? Antsy and looking for something else?  When we can let go of black and white thinking around our wellness (kale is good, ice cream is bad), we open ourselves to the possibility that everything is wellness and our best choice simply depends on where we’re at in that particular moment.

3) DITCH THE GUILT: There are countless studies to tell you sugar’s bad.  And as health conscious people we want to live as long as possible, which naturally leads us to feel GUILTY every time we eat a “bad” food. And yet we also have stories of grandparents living until 93 while enjoying daily danishes and cups of coffee with cream.  The moral of the story?  When your body says YES to dessert, enjoy it without the guilt.  When your body says no to dessert, honor that without tripping on, “But the holidays only happen once a year so I should eat it NOW.”  Nothing sucks the joy out of food quicker than guilt.  And nothing feels worse than eating something you really didn’t want.  Choose your wellness, whatever it may be, and own it, guilt-free.

4) TRUST YOUR BODY: Trusting your body means checking in with what’s most real from that nugget of knowing perched in your gut. Your body knows when she requires pie. She also knows when she requires tenderness and compassion. This is not about supreme willpower. If your body wants cake, eat cake. However in tapping into what it feels like to eat cake and have it sit in your tummy, make sure you wait to hear that yes from your body and trust her signals.

Here’s the deal: Saying yes to yourself and to what your body wants is no small thing so be gentle in this grand experiment. See if you can choose your wellness from what your body wants rather than letting old stories, fear of weight gain, fear of missing out and food rules hijack the situation.

Let go of guilt. Trust yourself and this holiday season, just f*cking eat it.

Jamie Greenwood wants to live in a world where truth is spoken, bodies are trusted, and dancing is a daily ritual.

For the last 7 years Jamie has helped women address their big WHY: Why do we believe our worth is based on how “healthy” we are, the size of our thighs, the kale or cookies we eat, the miles we run or how “productive” we are today? Jamie’s unique approach allows women to uncover and heal their WHY, creating a sense of peace and giving voice to the deeper truth that’s been living in their bodies all along. As an expert in women’s relationships to their bodies, she’s been featured on MindBodyGreen, The Huffington Post, and Martha Stewart Radio. When she’s not writing, speaking or coaching, you can find her cooking, listening to salsa, laughing hard and shaking it all out in her living room.

Fueling Up and Staying Healthy in College
Fueling Up and Staying Healthy in College

Keeping up with nutrition while also balancing a full schedule, studying for midterms and a busy social agenda isn't the easiest thing to do as a college student. LUNA nutritionist Sarah-Jane Bedwell has some easy-to-follow tips to make sure you ace your personal nutrition this year. Check out the preso and download your 5-day Meal Plan here.

Sarah-Jane Bedwell is a national speaker and media personality, Sarah-Jane has educated and entertained hundreds of different corporate and community groups as well as professional associations. Her mission is to help people achieve a higher quality of life through food and nutrition. As the official "Eat Like Me" food and nutrition blogger for SELF Magazine, a national women's health and fitness magazine, she has a valuable platform in which she can share the information that she is both knowledgeable and passionate about.

Her Story: Chantal Pierrat of Emerging Women
Her Story: Chantal Pierrat of Emerging Women

Chantal’s passion is to empower women through feminine leadership. In September 2012, she founded Emerging Women and Emerging Women Live in order to support the integration of consciousness and business. Chantal’s ultimate vision is to help create a world where women have a strong voice in the shaping of our future. She’s also the creator of SoulSweat™ a dynamic, transformative dance fitness program. When she is not dancing or working, Chantal enjoys family time with her husband and two sons in Boulder, CO.

If you could have lunch with any female figure, past or present, who would it be? 

Martha Graham - she was cutting edge in her field of dance and as a performing artist.  She took risks and never compromised her creative expression.  She danced and choreographed until well into her 90’s - she was graceful and full of passion and fire at the same time.  Above all else, she encouraged others to live their fullest and express their uniqueness with unbridled passion.  She represents everything Emerging Women stands for.

Who/what is your most important inspiration? Who/what feeds your strength? 

I am most inspired by being in the company of courageous women who are emerging into their truth and who are helping other women to do the same.  Women helping women - that is incredibly inspiring to me.

What do you hope attendees to the Emerging Women LIVE take away with them? 

Insights into new leadership models that promote a new paradigm for success.  Real connections with other powerful women looking to make a difference through the work that they do.  The courage and voice to create change in their own lives, and the lives of others.

As a female entrepreneur, what's the most important piece of advice you can impart to other women who want to build their dream businesses?

Believe in yourself and others will believe in you.  When you are aligned inside, everybody can feel it, and this will be your compass as you navigate the uncharted waters of your business as it grows.  

Be persistent in taking steps toward your vision - especially when you lack confidence or in the face of setbacks.  Steps forward, no matter how small, keep the energy flowing in the direction of your dreams.  This will help you to stay focused, but also increase the likelihood of synchronicities and beneficial collisions with the universe.

Finally, and perhaps most importantly, set up a peer mentoring group for yourself as a new CEO.  Ask women in your network to support you by lending their time in scheduled, focused meetings - and provide lunch!  The feedback, information and support you will gain in these meetings will be priceless.

There seems to be a new definition of "feminist" emerging daily. What's your definition?

I believe the new feminist movement to be genderless, but reliant on the power of the rising feminine paradigm to bring balance and peace to our nation and world.  This 4th wave of feminism is not based on policy so much as it is rooted in a feminine consciousness.  As feminists, we women (and men!) want to encourage society to see feminine traits, such as compassion, intuition, connection and collaboration - even beauty, as powerful forces to be integrated into the leadership structures that have become overly masculine and out of balance over time.  

What LUNA flavor coincides with your personality?

Lemon Zest - always has been and always will be my favorite.

What is your power song when you do SoulSweat?

Ah - now we are getting to the real stuff!  I love tribal electronica music because it really helps to ground me, connect me to the earth, and keep me out of my head - but there is nothing like old skool Janet Jackson to make me feel like I can walk through fire!


Team LUNA Chix

Team LUNA Chix brings together women interested in learning new sports, staying active and inspiring others to do the same. TLC consists of 26 Local Teams, including women at all levels and the Pro Team which includes 10 of the country’s most amazing (and winning) professional athletes. Together the teams train, compete and support each other, while also fundraising for the Breast Cancer Fund

Connecting Women Through Film

LUNAFEST is a traveling film festival of award-winning short films by, for, and about women. Every screening raises funds and awareness for local women’s nonprofits and LUNA’s beneficiary, the Breast Cancer Fund.

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Causes We Support


Only 1 out of 10 women with breast cancer have a genetic history of the disease. Breast Cancer Fund is working to find and eliminate environmental causes of breast cancer.



Educates parents, supports protective policies, and engages communities to create healthy environments where children and families can flourish.