Finally Writing

“Your story is what you have, what you will always have. It is something to own.”

— Michelle Obama

It’s been a long time coming.

For years, I told myself I would finally put pen to paper—or at least fingers to keyboard. Outside journal entries, I avoided writing publicly altogether.

For a long time, my blog was about plant-based recipes.

Helpful? Sure.

But it didn’t reflect me. I was showing up like a shell—smiling, sharing tips—but never really speaking from my heart.

The truth? I didn’t think I was good enough. I worried no one cared what I had to say.

That voice didn’t come out of nowhere.

Growing up, I was behind in reading and writing, consistently below grade level. I used to silently rehearse my paragraph in class so I wouldn’t trip over my words when it was my turn to read aloud. That kind of shame doesn’t just disappear.

But here’s what did happen: I became an avid reader.

I spent summers writing poems and short stories. I pushed myself to grow because I felt behind, and I fell in love with it somewhere along the way.

So here I am, showing up as a writer. Not a perfect one. Not a polished one. Just a woman who’s lived a lot of life and finally has something to say—and the courage to say it.

This is the beginning of something real, and I am so glad you’re here to witness it.

Creamy Plant-Based Pasta Recipe

Let’s get started with making this creamy pasta with plant-based sausage, spinach, mushrooms, and bell pepper.

Ingredients

• 4 plant-based sausage links of choice (I used Field Roast sausage)*

• 1 tbsp oil (avocado oil is great)

• 1 medium onion, chopped

• 5 garlic cloves, minced

• 1 large red bell pepper, chopped

• 2 tsp Dash garlic & herb 

• 2 tsp Italian seasoning

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon black pepper

• 2 teaspoon salt

• 8 oz bella mushrooms, chopped

• 3 cups vegetable broth

• 2 cans full fat coconut milk 

• 1 lb farfalle/ bowtie pasta

• 2 tsp garlic powder

• Salt to taste

Instructions

1. Sauté the sausage for 5 mins on medium heat in a large skillet, stirring occasionally to ensure it doesn’t stick. Set aside for later.

2. Add your chopped onion, garlic, and bell pepper to the skillet and saute for 5 minutes.

3. Add your spices and salt, and stir.

4. Stir in your mushrooms and cook for about 6 minutes, occasionally checking and stirring.

5. Mix in your vegetable broth and coconut milk, bring to a boil

6. Once at a boil, add your box of pasta and additional spices and herbs.

7. Cover, reduce heat, and let set for 20 minutes, stirring occasionally.

8. Mix in three handfuls of spinach and cook it down

9. At this time, if you need more liquid, add in more vegetable broth, 1 tablespoon at a time.

10. Optional: make a quick vegan parmesan 

    • In a food processor, combine nutritional yeast with roasted cashews and salt, pulse till you achieve your desired texture.

11. Plate and enjoy!

Easy Juice Recipes for Beginners and The Best Juicer For Easy Juicing

I used to go through phases of really relying on fresh juice every morning to start my day off right, to then falling off the wagon and making less healthy choices for months at a time.

Why?

I hated the mess and the clutter that my juicer made and I dreaded the cleanup so much that it often didn’t feel worth it to get my juicer out to make fresh juice at home. 

Now, I’m not one to say that you need fancy equipment for everything, BUT…

A few months ago I upgraded from a Breville juicer to a Nama J2 Cold Press Juicer and it changed everything for me.

Why the Nama J2 Cold Press Juicer is the BEST Juicer:

1. You get MORE juice from your fruits and veggies

2. You don’t have to cut your produce up into tiny pieces so that the juicer doesn’t clog

3. It’s big enough to bulk juice, so you can make enough juice to last a few days at a time

4. It’s a hands-free machine. You can load it up and walk away, all while your fresh juice is being made for you.

~For a limited time, save $55 on your nama with my affiliate link~

If you want to check it out and get a discount on this game-changing juicer, you can find my personal link here.

You won’t regret it!

Check out my video with two easy juice recipes…

If you’re a juicing beginner, you might not be sure of what combinations are best to get started. I remember first trying out making fresh juice at home and making some horrible sludgy juices that didn’t end up tasting good. What did I learn? Keep things simple.

My favorite juice recipes usually combine fresh fruit with healthy greens, or a balance of sweet fruit with a tangy citrus. If you keep it simple, you’re more likely to get a final product that is healthy and tastes amazing.

Here are two beginner-friendly and easy to make healthy juices to help you get started.

Watermelon-Lime Juice

Watermelon is SO hydrating and helps lower blood pressure. Mixing this with lime gives it a huge kick of Vitamin C.

Combine 1 large watermelon with 1-2 limes in your juicer, and enjoy!

Spinach - Ginger - Pineapple

Spinach is rich in calcium and magnesium. Ginger is great for weight loss and immune system support. 

This juice is PERFECT for picky eaters and kids because the sweetness from the pineapple and the kick from the ginger completely disguises any spinach taste. For kids, you can avoid any questions about the green color by putting it in a colored plastic cup–they will love the taste and not even know they’re getting so much nutrition.

In your juicer, combine 30 ounces of spinach, 1 medium pineapple, and 1 small knob of ginger (you can add more ginger if you want some real spice!).

Don’t have a juicer?

No problem! Cut up your fruit and produce into manageable chunks, throw them in your blender with a bit of water to help move it around, then strain with cheesecloth or through a strainer into a cup. You can compost the leftover pulp OR use it in a recipe.

If you are ready to invest in your health and juicing habit, for a limited time you can get $55 off the Nama J2 Cold Press Juicer by following my link here.

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Quinoa Salad Recipe with Black Beans, Corn & Avocado

This recipe was posted on 7/31/2019.

This plant-based quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but eating more plants will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

 Quinoa Salad with Black Beans, Corn & Avocado

Ingredients:

• 1 cup of quinoa, rinsed

• 2 cups of water or vegetable broth

• 15 oz can of black beans, drained and rinsed

• 1 cup corn, frozen or fresh

• 3/4 cup red onion, chopped

• 2 Roma tomatoes, chopped

• 2 avocados, pitted and diced

• Juice of 1 lime

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 1/2 cup cilantro, finely chopped

Instructions:

1. Combine quinoa and water in a small pot and bring it to a boil.

2. Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

3. Use a fork to fluff your quinoa, then transfer to a large bowl.

4. Mix in cumin, chili powder, cayenne, and salt.

5. Allow the quinoa to cool, then add in all the remaining ingredients and mix until well combined.

6. Adjust seasoning to taste (I usually add all the spices again to make sure the vegetables have flavor).

7. Cover and chill in the fridge or eat it at room temperature.

Note: I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover. Consume this dish within 3 days.

Enjoy!

Check out the full recipe video below…

Let me know what you think once you try this recipe. :-)

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