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Food favorites

Bloganuary Day 18’s prompt is right up my alley: what’s your favorite food to cook or eat? My blog is about self-care, and cooking healthy, nutritious meals is one of my favorite expressions of self-care. My Haitian mom instilled the love of cooking in me, and I’ve run far and away with it. I don’t cook traditional Haitian meals often, but my Haitian roots and methods allow me to cook a variety of delicious food with a Haitian flare.

I have a wide palate, but as of late, my favorite foods to cook and eat are soups and stews. Yes, it’s the winter season, though here in Texas, the high will be 77 degrees today, but I eat soups year round. I’ve blogged about soups I’ve made in Soups On: Fall Favorites and Bring on the soups. All photos are taken by me.

In this post, I will share some of my most recent delicacies through my photos. I also blog about cooking as self-care to inspire others to prepare healthy meals at home. I’ve gone through periods of being vegan, but now I consider my preferences to be mostly plant-based and dairy free (mostly). To ensure I’m getting the proper protein and iron, I’m back to eating meat, which is OH SO good.

The act of cooking is soothing, allows me to be creative, and gives me something to look forward to because I know what I prepare will do my body good.

In the crock pot…Mushrooms, carrots, celery, onion,, and probably a hot pepper knowing me.
This Turkey and Gnocchi soup is a knock-off of an Olive Garden (restaurant) recipe. I used leftover smoked Christmas turkey, and it was absolutely DELICIOUS!
I rarely eat ramen, but I bought a case of it for my kids. After a busy day, I wanted something quick, so I pulled these together and OH MANNN!
This all veggie ramen hit the spot. I added sauteed peppers & onion, green onions, and finished with a dash of sesame oil. I threw the seasoning packet away.
This beef chili was amazing. I loved the salad too.
Sausage & shrimp gumbo with rice.
Not a soup, but a quick beef stew. I found a bag of frozen pearl onions at the bottom of my freezer so I added.
Beef stew with egg noodles. YUM YUM YUM!!!
I just wanted to share these delicious mushrooms I made as a side dish. 😋😄
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Giving Thanks

My Thanksgiving plate: smoked turkey, green beans, macaroni and cheese, mashed sweet potatoes, dressing, mixed greens (collard, mustard, turnip), potato salad, and cranberry sauce. I made all the sides, except for the greens beans (made by our friends). My husband smoked the turkey and a pork butt. Everything was delicious!

Last week we celebrated Thanksgiving in the U.S. and I’m carrying the gratitude with me into this week. It’s true there is something to be thankful for every single day, even every moment, no matter how small. The Thanksgiving holiday reminds me to slow down and count my blessings. Thanksgiving kicks off my favorite holiday season.

Last year we drove to Chicago and spent the time with our family. That was so special because our time together is precious especially after my mom passed away. I think we all sense our time on this earth is limited and so we’re more intentional about making the time for each other. I like to say that I’ve been fueled up (with love) after those visits.

My nieces, siblings, and kids. Thanksgiving 2021
My daughter, Elise, and I Thanksgiving Day 2022

This year, we celebrated the holiday with friends. So many people have moved to Texas from other places so it’s not uncommon to not have family near. I was excited about cooking for friends. And it dawned on me this would actually be the first Thanksgiving in our new home. Being in a new home is and of itself something to be thankful for. We moved into our freshly built home about a year and 8 months ago so I’m not sure how long I can call it new. Whatever the case, since the pandemic we haven’t really had people over.

I made things easier on myself by keeping the menu simple. My husband, Bryan, decided to smoke the meats (turkey breast, turkey legs, and pork butt), which means I was responsible for cooking the sides.

The PREP

We began prepping the weekend before Thanksgiving by taking the meats out of the freezer to defrost in the fridge. On Tuesday, Bryan seasoned the pork and brined the turkey parts. I chopped up all my vegetables for each dish and put them in baggies that I labeled. I also made a big pot of liquid gold aka turkey broth. I also roasted about 10 sweet potatoes for my mashed sweet potatoes and sweet potato pies. In my grocery shopping, I purchased some time saving items like preboiled eggs, herb croutons for the dressing, and cornbread mix. And something I’ve never done for previous Thanksgivings most likely because I didn’t have the space was use my CROCK POT. I had her set up on the island.

This Ninja cooked up my greens and smoked turkey like a charm.

It was certainly a blessing to serve a bounty of food and be surrounded with loved ones and friends. Growing up in poverty, I’m reminded of how far my family has come to make a better life for ourselves and our children. What we didn’t have in financial means, we were rich in faith, hope, and love. The part of Thanksgiving that I will take with me everyday is to often show appreciation to the people who love and show up for me, to extend extra care and grace to others, to be encouraging, to demonstrate compassion to myself (first) and others, to help where I can, and to reflect more on what I do have rather than what I don’t.

What are you thankful for?

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Soups On: Fall Favorites

It’s been a while since my last post, but rest assured, I’ve been busy doing the things that feed my soul (pun intended) and giving myself some extra grace. These last few months have been rough on my family. My beautiful mother in law passed away in September and my brother in law has been ill most of 2022.

Like many of you, I wear multiple hats as a working mom, wife, caregiver, sister, friend, boss, etc. Information on self-care is so prevalent nowadays and it’s no wonder because self-care is essential to mental well being. I believe this so much that my whole blog is about self-care. You may hear about common self-care activities: take a bubble bath, journal, go shopping, exercise, get a massage, get a manicure/pedicure, read a book, take yourself out to dinner, sleep, etc.

Self-care can actually be anything that fills you up rather than depletes you. You don’t have to do a bunch of things all the time. You don’t have to spend money you don’t have. Self-care is also not just about doing things which can be exhausting, especially when you’re under stress. Self-care can be about being: self-compassionate, authentic, aware, quiet, at peace, etc. Self-care can be about choosing one thing in a moment.

I personally have my “go to” self-care activities that fill me up (pun intended). One thing I love to do for self-care is cook. And I just don’t cook anything..I’m intentional about cooking healthy and nutritious food. It fills me up (pun intended) because I’m being creative, concentrating on the food rather than the problem, giving my taste buds and my family something to look forward to, and will be filling my body with a bountiful medley of deliciousness which will bring about a host of other benefits.

When we returned from Chicago in early October, I started a 10-Day Soup Challenge brought about by my favorite people at www.simplegreensmoothies.com.And this challenge couldn’t have come at a better time because I ate many of the calorie dense Chicago delicacies (pizza, Italian beef, Chinese food, gyros) and was in need of a reset.

Something different about this challenge is that I didn’t make it to all 10 soups. I was getting back to my home and work routine, so I was a little busy. In fact, I didn’t even do the challenge for the 10 days. I completed 8 recipes so that means there are still 2 recipes I didn’t get to. I started the challenge a day late and it probably took me 3 weeks to complete 8 recipes, BUT I DID IT. Now you get to enjoy my photos which I took myself. You can find the recipes on the http://www.simplegreensmoothies.com website. I blogged about my first soup challenge here: Bring on the soups

Keep in mind, I’ve modified the recipes in different ways and it’s been too long ago for me to remember what I modified for each one. My general approach to recipes is to use them as guides. You can do that when you know what you’re doing.

I hope these soups inspire you to cook more of your meals at home, try new recipes, and eat well.

  1. Potato Comfort Soup
  2. Spiced Lentil Soup
  3. Bieler’s Blended Vegetable Soup
  4. 1-Pot Vegetable Soup
  5. Vegan Tomato Soup
  6. Slow Cooker Minestrone Soup
  7. Thai Coconut Soup
  8. Vegetarian Tortilla Soup

1. Potato Comfort soup with kale croutons- This is a favorite I’ve made many times and served with homemade garlic bread. The added cauliflower was pleasantly sneaky.
2.Spiced Lentil Soup – I first tried red lentils in last fall’s soup challenge and I’ve been hooked every since. Delicious.
3. Bieler’s Blended Vegetable Soup – This was a new recipe and it surprised me. Never have I ever blended zucchini, green beans, and celery with a few spices before. I served with a scrumptious salad on the side. This one was a favorite, along with the other 3 blended soups, particularly because I could sip from a mug and consume all the nutritious goodness rather quickly.
4 1-Pot Vegetable soup -This reminded me of the “vegan” chicken noodle from last November, no tofu in this recipe. It was very good.
5. Vegan tomato soup – This was a repeat recipe from last fall’s challenge and it was just as good this time. Pictured are the vegetables simmering before I blended them. I get excited thinking about all the nutrition in this pot: zucchini, carrots, onions, celery, garlic, tomatoes, and spices. This blended soup was another favorite.
6. Slow cooker minestrone – This was a new version of minesteone that pleasantly surprised me. The butternut squash added an irresistible sweetness.
7. Thai Coconut soup – This is an old favorite that I’ve made a few times over the years. However, this was my first time using frozen zucchini spirals. They made my life so much easier in that moment. Sometimes, you need a break. It was also very comforting.
8. Vegetarian tortilla soup – This was a new version of tortilla soup that surprised me. I’ve never cooked a soup with actual tortilla chips (used store bought) in the broth. This was the 4th blended soup that was one of my favorites. I topped it off with my homemade oven baked tortilla chips & a side of one bean taco.
Of course, I used my homemade liquid gold aka vegetable broth in each recipe, which added even more robust flavor and nutrition.
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Soup’s up

You know I love a good food challenge and it’s the perfect time to bring in the fall season with soups filled with bountiful ingredients. Last month, my friends at Simple Green Smoothies sent me an email with an invitation to participate in a free 10-day soup challenge.

I had so much fun last fall, I decided to do it again. Plus, it will be a great reset after a long weekend of visiting with family out of state. Since I’m on the road traveling back from Chicago to Austin, I might be a day behind, but I’ll be posting my luscious soups once I get set up.

In the mean time, you can read about all 10 delicious soups I prepared from the previous soup challenge Here.

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Food chronicles: Summer obsessions

When I tell you my creative juices have been flowing (pun intended😁), I mean it. Two things I’ve been into this summer are 1) propagating my plants (I’ll take a deeper dive in another post) and 2) pickling. I was inspired to try my hand at pickling cucumbers while doing one of my favorite past times: watching YouTube videos. The set of videos I was watching was either on meal prepping, vegan recipe ideas, frugal shopping tips, high protein meals, or all of the above.

Pickled red onions and cucumbers

I’m not sure why I’ve never thought to pickle anything especially when I learned how easy and inexpensive it is. All you need are common household items like vinegar (your choice on what kind), basic spices like pepper, herbs (if you have on hand), and the produce. I collect jars to store foods in (homemade smoothies, juices, broth), so I had a few to spare. I researched some recipes online to determine what appealed to me the most. I generally use recipes as guides and to give me ideas. When I’m baking, I’ll follow the recipe precisely because it’s backed by science.

Prepped vegetables for Pikliz, a Haitian condiment you eat with most anything, especially rice. Vegetables: habanero peppers (a substitute for the traditional scotch bonnet), mini red, yellow, & orange peppers, shallot, and cabbage.

I used the same liquid for the pickled cucumbers and red onions. I combined a recipe that called for vinegar, water, sugar, garlic, and peppercorns. I didn’t use as much sugar as the recipe indicated. The only difference is I added dried dill to the cucumber jars.

The liquid requires heating in a sauce pan over the stove until the sugar dissolves. I placed the vegetables in the jars and poured enough liquid to cover them. I let them cool down on the counter before sealing with the lids and placing in the refrigerator. I began enjoying the pickled onions the next day on my veggie burgers. I let the cucumbers marinate for 2 weeks and WHOILA, I had delicious pickles.

The Pikliz liquid didn’t require heating and only comprised of vinegar. An addition I made was added garlic to the jars. I used black pepper and thyme. I made a whopping 5 jars of that good stuff. I placed 4 in the refrigerater and one in the cabinet as a test. Some recipes didn’t require refrigeration. It’s been a week and I haven’t tried it yet. I’m looking forward to tasting.

Pickled carrots

Two wonderful things about pickling vetables are: the options are endless, from the vegetables, herbs, and spices; and you’re preserving vegetables which reduces food waste. It also presents a new way to eat them with the added probiotic benefits. This pickled carrot recipe was in the cookbook my son bought me for Christmas called Thug Kitchen… This recipe was particularly recommened for burritos and tacos.

I hope you’re inspired to try some delicious pickling recipes this summer. They will add an undeniable elevated flavor profile to your dishes.

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Feeding my soul: 6 months post surgery

Where has the time gone? It feels like a distant memory I had a hysterectomy on January 26th. And I actually started typing this post for a 4-month update, but I’ve finally gotten around to completing it. It’s been a very long 2 months since my last post because I’ve been so busy with life. Without fail, I’ve been consistently exercising, meditating, and eating healthy. My therapist calls these my ADLs (activities of daily living). If you’ve spent any time working with, or know people of the older generation, then you might appreciate the comparison.

I’ve provided several post-surgery updates in previous posts such as Day 1: Post Surgery, How it started vs how it’s going: 2 weeks post surgery , and 4 Week Post Surgery Update, to mention a few. In this post, I’ll provide some updates on what I’ve been up to and my recovery progress. In my very last post in April, I shared we had to put down our beloved kittie, Beignet. It was sudden and traumatic. His death occurred within days of me having to navigate through a difficult work situation that together put be in a high anxiety and depressing head space.

One thing about me and what I hope my readers glean is I ALWAYS turn the situation around to a “light lesson” that will not only propel me forward, but will hopefully help others. It’s simply changing my attitude about the situation. I do have a pattern of retreating to myself and not blogging when I’m embroiled in life challenges. It’s difficult for me to share when I don’t see the way out just yet. However, I’ve ALWAYS returned to blogging because it’s an integral part of my self-care. It’s an outlet for me to express myself.

The grieving process was difficult as you can imagine. I’ve never grieved so hard with losing a pet. My husband, Bryan, and our kids had a difficult time. We’ve since become more at peace and are thankful Beignet is no longer in pain. Beignet loved us with his whole little heart and we loved him with all of ours.

I’m not going to share the work situation because I’ve been actively working on a resolution. I may choose to reveal what it is once it’s settled. I can tell you it didn’t help my recovery one bit. I spiraled into a pattern of poor sleeping habits and eventually getting sick AGAIN. I saw a doctor in early June and this time, the diagnosis is along the lines of asthma likely brought on by allergies. I do live in the ‘Allergy Capitol’ of the United States.

There were some BRIGHTER moments in May such as celebrating Mother’s Day with my family and my birthday. I was initially sad on my birthday because I always think of my mummy who’s passed away almost 5 years ago. I cheered up eventually, especially after thinking about how blessed I am to make it to 49 years old.

We had a beautiful Mother’s Day service at church. I chose to wear my big, barely cream colored hat with the black bow along with my striped maxi dress. Bryan took us out for breakfast afterwards.
Enjoying the sun at the Lazy River on my birthday.
Birthday dinner!

For my mental and emotional health, I journal occassionally, practice mindfulness, am being intentionally self-compassionate, and do all the homework my therapist assigns. Homework usually pertains to exploring a thought through journaling, practicing a technique, completing some research, or following through on something that’ll make me feel better…it just depends.

Spiritually, I’ve doubled down on reading and meditating on the scriptures daily. I pray a lot more too. This year is the first year I’ve been consistent with meditation. I thank my FITBIT app for the variety of options on my phone which make it easy. I do a guided meditation at least five days a week, usually before bed. Bryan has gotten used to it too and now asks me to start it when he’s ready for bed.

For nutrition, I’ve gone back to eating meat though I still mostly eat plant-based. Some meals, or days, I don’t eat meat. I enjoy eating meat and realized after over 6 months of solely eating vegan and plant-based, that my body does so well without dairy. I was even eating plant-based cheese, but since I do not like the taste of most of these alternative cheese products, I decided to stop eating cheese altogether.

I named this post “Feeding my soul” because I feel like I’ve been attempting to bring myself back to myself, and a major way I do this, is through nourishing foods. In the cover photo, I enjoyed a plate of pinto beans and rice, smoked chicken, and collard greens. It was so yummy. I believe the foods I choose to eat keep menopausal symptoms at bay.

One day I even made an old school, delicious version of pot roast. Old school because I used a box of Lipton Noodle Soup mix….a recipe I learned from my mummy years ago.

As I’ve noted earlier in terms of my mental, emotional, and spiritual health, I’ve been nourishing by mind, body, and spirit with activities that help me feel good, relaxed, calm, and hopeful. I’ve incorporated more stretching into my exercise routines (I’ve done more downward facing dogs this year, than I ever have.) Through life’s normal challenges, such as helping Bryan navigate his mom’s and brother’s declining health and family situations, I attend to ADLs because they keep me grounded and sane.

In terms of recovery post hysterectomy, I’m doing well. I’ve educated myself to the nth degree on all things hysterectomy and menopause. Education is another line of defense I use to demystify a topic that can feel overwhelming, especially when it’s personal. Below are some highlights of what I’ve experienced with the disclaimer some of the information may be TMI or for mature audiences.

Surgical Recovery. The four scars on my abdomen are healed although sometimes I can feel a tug on any one, or all of them, when I do too much activity like gardening. I had a follow up appointment with my gynecologist at 8 weeks, and after her exam, she said I was doing very well. She encouraged me to not delay having sex with my husband. I’ve been nervous about it. We tried shortly after and the first time was uncomfortable for both of us. For me because my body had gone through a traumatic experience and was out of practice in that regard. For him because I was jumpy, which made him jumpy. Initially, it was a bit painful. After a couple of times, we were back at it like riding a bike. I’m so delighted I can still orgasm with no problem. I’m relieved we get to continue to enjoy each other in this way.

Menopause Symptoms. There are many symptoms of menopause, but the hallmark symptoms mostly discussed are hot flashes, night sweats, cloudy thinking, weight gain, mood swings, and irritability. I’ve not had much of the symptoms noted except cloudy thinking, weight gain, and slight shifts in mood. The tricky thing about the cloudy thinking is that I’ve had that for years as I’m sure it’s a symptom of perimenopause too. What I’m not happy about, but am living with is weight gain. I know my body is a different body in post menopause because I’ve done nothing out of my normal to put on weight. This is an act of my body not having any estrogen, which is a major hormone that regulates so much in the body. In the big scheme of things, it’s not a lot of weight, but it definitely landed in my already large stomach area and a little bit in my hips. Not only is the scale a bit higher, but some of my clothes fit tighter. I’m glad I still have many options of clothes to wear. I’ve been practicing more self-compassion while continuing to double down on nutrition, weight training, and reducing stress. Sleep is another area I’m working on.

General Health. I met with my oncologist earlier in June for my routine 6-month visit and he always makes me feel like I’m doing something right. It’s been 5 years since my breast cancer diagnosis and I’m still in treatment (oral medications). The doc said my bloodwork was on target (although I thought my glucose was slightly higher than my normal). He said I was doing great and looked great. We discussed a different medication regimen since I’m now post-menopausal. He’s going to run some tests on my old tumor to determine if I even need to continue with treatment since it’s been 5 years. I’ll return to his office in early August for the results. This is exciting news. And I mentioned earlier, a doctor told me I have asthma likely as a result of allergies. He did refer me to a pulmonologist (who I see this week) because of my history of experiencing pneumonia out of the blue last year and bronchitis the year before that.

What’s next. I have so many blog posts topics in my mind. In fact, that’s how they all start…in my mind. My plan is to share them. I will work on getting on a more regular schedule with my blogging. Bare with me because I don’t know what it will look like yet. In the meantime, I have so much existing content on my blog. I appreciate all the new viewers to my page. Feel free to peruse at your leisure and I hope you learn something new or get inspired along the way.

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Did somebody say SALAD and CHA-LUNGE in the same sentence?

March was a busy month. I returned to work after 5 weeks of recovery from my hysterectomy in January. 2022 definitely seems to be another year of firsts for me. Never have I EVER thought someone would think of a CHA-LUNGE that involved salads! REALLY? If you’ve been following me, then you know that eating healthy is my ultimate form of self-care and this blog is all about self-care. I decided to eat about 90% vegan/plant-based from July 2021-Janauary 2022 in an effort to prepare my body for menopause and to just generally eat more plants and clean. I’ve slowly been incorporating more fish and meats because I like them, but it’s still mostly (70/30) a plant-based lifestyle for me.

Back to the salads. My favorite people at Simple Green Smoothies had the audacity to come up with a 10-Day Salad Challenge and it was absolutely FREE. Spring is in full swing here in Texas and I’m more than happy to get ready for lighter eating. I signed up for this CHA-LUNGE on the spot. I received the recipes, including the shopping lists in an email. Initially, I had planned to just use what ingredients I had and modify the recipes as needed. Experienced home cooks like me know that recipes serve as guides. I was mostly ready, but then something happened….My niece visited from Chicago on Day 1 of the CHA-LUNGE. She blessed us for 6 days straight and we blessed her mostly every day with the Austin, Texas food faves.

That didn’t stop me though because I made 6 of the salads and am still going. Of course, I captured every salad in my own personal photos. I also attached the actual recipes/pictures from the CHA-LUNGE. And the salads are out of sequence because I made them when I could. I hope this post gets your mouth watering. LET’S GO!

My version of Strawberry Mixed Greens: Two plates because one was for my niece. I omitted the green apple because I didn’t have one and used a herb salad blend. Fun and scrumptious.
The Sweet and Crunchy Salad: My version did not have pepitas and I used the herb mix again. The dressing on this one was my FAVE!
Bright Berry Salad: This was REFRESHING! I hadn’t eaten grapefruit in years due to my medications, but I thought what the heck, I’m going to commit to this CHA-LUNGE. I’m so glad I did. I missed grapefruit.
Vegan Potato Salad: This version surprised me! I omitted the black olives because I didn’t have any. I probably would not have added them anyway. I served with a side of homemade fried shrimp.
Healthy Pasta Salad: This was the leftovers I served with half a leftover fish wrap. I used leftover garbanzo beans, red pepper, cucumber, and carrots from the Sweet and Crunchy salad recipe. I’m not wasting any food around here. I subbed green olives for black and red onions for green onions and vegan parm for feta. I completed forgot to add the herbs! It was still DELICIOUS and quick to assemble. I made it on my lunch break.
Kale Caesar: Made with no kale in sight. I had romaine lettuce that I didn’t want to go back plus traditional caesar salads are made with romaine, right? I had some produce I didn’t want to waste, so the only thing I followed in this recipe is the dressing ingredients and the addition of garbanzo beans. It was yummy!
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Feeding a healthy obsession

We all have our obsessions and something I learned about my husband, Bryan, over the last couple of months is he LOVES egg rolls. I typed “love” when I jokingly think it’s bordering on obsession. It tickles me every time we, or he, makes a trip to the HEB Plus supermarket, he feels compelled to go to the sushi counter to pick up a pack of egg rolls. In fact, whatever supermarket we go to, he’s checking out to see if there are egg rolls. If we’re eating out, he will order egg rolls at any Asian or non-Asian establishment that sells them.

We may not be able to financially afford this emerging obsession, so over the holidays, I decided to purchase the ingredients to make them myself. After all, it’s more cost effective to cook at home and it will also be healthier depending on the ingredients you choose. Cooking allows me to be creative and since I’m a seasoned home cook, I let my taste buds help me visualize in my head what ingredients I wanted to incorporate. I didn’t use any particular recipe, but I did follow the instructions on the wrapper package for folding the egg rolls. Spoiler ALERT: They were delicious!

I put my mandolin to use and shredded cabbage and carrots. I actually cut myself pretty badly by not using the other gadget that came with the mandolin. Lesson learned. With the cabbage and carrots, I sautéed onion, minced garlic and ginger, edamame, and lots of spices.
I set up my station on the island. It took me a few tries to fold the egg rolls just right.
Whoila! Egg rolls ready for frying in a shallow pot of grapeseed oil.
Vegan wrappers for my vegetable filling was a PLUS!!!

Our love for egg rolls started when we were growing up in Chicago, Illinois where there are many authentic Chinese restaurants around town. In fact, there is an actual China Town in Chicago and the food is amazing. There are also more authentic Chinese restaurants in Houston, Texas. The Asian restaurants in Austin, Texas aren’t necessarily Chinese, which makes a huge difference.

There is an authentic Chinese restaurant in Midlothian, Illinois Bryan introduced me to while we were dating over twenty years ago. We’ve eaten there many times before we moved to Austin, Texas. The owner visits China several times a year and would tell us about it. Upon a visit to his restaurant after we had already moved to Texas, we described to him the difference in the foods. He told us the reason for the difference is because Chinese people aren’t operating the restaurants. There are people from other areas of the world, with different cultures and influences, operating Asian restaurants, which is why it’s more lumped together as “Asian” cuisine.

I’ve made egg rolls several times over the holiday break and since the new year because they’re delicious and easy to make. With each time, I’ve been perfecting the recipe. This post has got my mouth watering and stomach growling to the point I’m comptemplating making another batch for dinner tonight. I like to STAY READY so I have all the ingredients on hand. I don’t think it will take much for me to talk Bryan into shredding the vegetables on the mandolin. That’s the hardest part.

Fried won tons and egg rolls. Yum!
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Bowls of self-care

We are living in strange times indeed. The COVID-19 pandemic is one for the history books. The silver lining to me is we’re being forced as a human race to collectively slow down and rethink how we go about our lives, which I hope allows for lots of self-care.

My type of self-care is nourishing myself with nutritious foods. Three of the four people in my household are high risk if we somehow catch this virus. I’m focusing on our health.

The epitome of comfort in my book is a bowl of soup.  As I’ve written many times, the activity of cooking is soothing to me. Here are two nutritious and delicious soups I’ve made often for my family: chicken tortilla and black bean soup. I used to make chicken bone broth every weekend but I’ve switched to vegetable broth since nowadays I eat mostly vegan/plant-based. My pantry and freezer staples always help me rise to the occassion.

Black bean soup. LPC

I hope you make time for self-care and whatever that means for you. I’ll continue to cook and share, hoping you get inspired by my recipes and even share some of your self-care ideas with me.

What steps are you making to care for yourself?

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Bring on the soups

It’s soup season and last month, I decided to join a 10-day soup challenge brought to you by Simple Green Smoothies. These are my favorite green smoothie people but they also have loads of plant-based recipes for breakfast, lunch, dinner, snacks, and desserts. Throughout this process, I definitely sharpened my soup-making chops. Of course, I took all the photos myself which enhanced the experience.

The not so secret to stress free cooking is prep.

For me, the ultimate form of self-care is cooking healthy, nutritious meals. I’ve been eating about 90% vegan and plant- based since June 2021. I love comforting foods such as soups which you can read about in my previous posts such as Food chronicles: November comfort and Comfort.

Most of the soups started with this trusty trio of celery, carrots, and onions.

I find cooking to be therapeutic and rewarding. Through cooking, I also remain connected to my mom who passed away 4 years ago because she taught me how to cook. I’ve ventured into cooking different cuisines beyond the Haitian dishes my mom taught me, but she would still be proud. I was fortunate enough to cook for her many times on her visits to see me and my family in Texas.

When you see me, you see my mom. This is me in my oldest sister’s beautiful kitchen in a south suburb of Chicago. On this visit early in November, I made her family the Red Lentil Curry Soup which they loved.

My hope for this post is that you are inspired to cook more meals at home. The more you practice, the easier and more second nature it becomes. You will become more creative. The more home cooked, healthy meals you consume, the better off you’ll be.

Day 5: Ultimate Detox Soup
Day 6: Paprika Corn Chowder
Day 9: Vegan Chicken Noodle Soup
Day 10: Carrot Ginger Soup

Looking at these pictures again is making me hungry. I loved that each soup was unique and opened me up to interesting flavor combinations.

The fun thing about this challenge was that I participated in a live Facebook group where we shared our versions and pictures of our soups. Like many great cooks, I use recipes as a guide and will tweak the recipe according to my taste. I also got some ideas from other participants from all over the world.

Every soup was delicious and I’ve not only made a few of them several times already, I’ve also frozen about 6 of the recipes so I can enjoy later.

I imagine many people in the states are still enjoying Thanksgiving leftovers. Not us though because we had Thanksgiving in Chicago with our family. If you want something different, I highly recommend any one of these recipes, some of which you can find Here.