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Food chronicles: November comfort

Yes, it is. This is the Sunday before Thanksgiving! If like me, home cooks from all over are thinking about, planning, and even prepping their Thanksgiving menu extravaganza. In my household, we’ve been talking about the Thanksgiving dinner since the beginning of November.

I made turkey broth with smoked turkey wings three weeks ago. I froze the delicious product. It occurred to me I may need another batch of broth since I make soups weekly and have been using up my stash. Therefore, I’ll be making another batch this Tuesday or Wednesday with the leftover roasted chicken we’ll have for dinner tomorrow. That’ll be the third batch of homemade broth I’ve made in November. My main motivation is the health benefit In case you don’t know, collagen (bone broth is a source) is amazing for hair, skin, and nails.

I wrote my Thanksgiving menu three weeks ago and reviewed it with my husband, Bryan. Since then, I’ve been strategically ensuring I have all of my ingredients. I’m not one to wait until the last minute for something this important.

Yesterday, I was so excited to pick up bags of sweet potatoes from my local grocery store at $0.14 cents per pound. Can you believe that? I bought 12 sweet potatoes for $2.10. The sweet potatoes were the only major ingredient where I waited to purchase because about a week ago a grocer told me that this deep discount was coming. We’re all looking forward to my sweet potato pies. I might do something different with the sweet potatoe side dish instead of making my usual scrumptious mashed sweet potatoes.

This year, possibly today if I’m up to it, I will do something different and make pumpkin bread. I have no idea if I have the right pumpkins considering we picked these up from our churches’ front lawn last month. No, we didn’t steal them. Our pastor told us to take them home.

Beautiful Sunday morning at church. LPC

I don’t want to waste the pumpkins, so I will make pumpkin puree for smoothies, bread, and whatever other ideas I conjure up.

Naturally, because this is turkey month, I’ve gotten caught up in sharing my ideas on the Thanksgiving meal when this blog post is REALLY supposed to be about the other comfort foods I’ve conjured up this month. You know I’ve been cooking up a storm.

I love fried plaintains, which is a Haitian staple. I don’t make them often and I’ve been thinking about why that is. It partly has to do with it being a fried food, which I tend to not consume often. And they are not just fried once, they are double fried. You fry them once, remove them from the oil, then smash them in the plaintain peel, and return them to the oil to fry again.

Plaintains are also in the carbohydrate family. I actually “googled” their health benefits recently, which caused me to gain more of an appreciation for them. They would probably be a regular part of my diet if I liked them boiled like my mom did, but I don’t. No bueno. Fried is best.

A few weeks ago, I decided to indulge and picked up two from the grocery store. I’m so glad I did.

Fried plantains or banan. LPC

Soup is the ultimate comfort food in my book. Last month, my daughter and I took a trip to an Asian Market. I stocked up on noodles and rice. The noodle prices were a bargain for the amount I purchased, but I didn’t think so much so on the rice. Regardless, I also purchased a large bag of brown jasmine rice.

Thai shrimp and noodles soup. LPC

My son and daughter loved this soup. I loved this soup. I woke up one Saturday morning with a taste and believed I could carry out a thai soup. I’m using the word “thai” loosely here, but it worked. I got to use my thai red chilli curry paste, which I’ve had for a while. It was also my first time cooking an egg in liquid. My homemade broth made this recipe SHINE.

I’ve learned the preferred method is to soak rice noodles in warm water instead of boiling them prior to adding to a dish. This epiphany has been “GAME CHANGING”!

My daughter could eat tacos everyday. She loves them. I’ve loved tacos since I was a little girl growing up in Chicago. We all love them and the combinations are limitless. In one week, I made sauteed chicken tacos with black beans, taco soup, and breakfast tacos with scrambled eggs and leftover chilli. All I can say is YUM, YUM, and YUM!!!

Sauteed chicken breasts for tacos. LPC

Sauteed chicken, black beans and pico de gallo. LPC

Finally, I don’t stray too far away from my Haitian roots and the dishes I grew up with. I pulled out my mortar and pestle or “pilon” to make rice and peas with oven fried chicken.

I used my brown jasmine rice, which entailed a longer cooking time and produced a softer texture than I’m used to, but the flavor profile was on point.

Oven fried chicken wings, rice & peas with salad. LPC

Light lesson: It just occurred to me that cooking is an expression of my creativity. I love to cook and being creative connects me to my divine source, which is probably why I enjoy being creative in this way so much. I can’t take credit for linking creativity to God because I’ve read about this before. To make this connection in my own life is reaffirming.

So what sides are you conjuring up this week for Thanksgiving. If not through cooking, how else do you express your creativity?

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It’s Finally Here!

Hi all! It’s finally here! Yippee! Fall in Texas finally came…even if for just a few days! See what I mean below. We’ll be hot again before you know it, but I’m going to enjoy it while it lasts. The weather unpredictability factor is pretty high this time of year. But I’m so happy the season has finally caught up with my meals because I’ve been cooking comfort foods for a while now. You can read more about my favorite comfort foods here and here.

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I was so excited to find canned organic pumpkin on sale for $1.50 at my local grocery store last week. I bought several cans so I can make my delicious pumpkin green smoothies. I’ve already enjoyed a batch of pumpkin/pineapple/spinach and pumpkin/mango/super greens. In all of my green smoothies, I add some power foods depending on my preference such as flax, chia, and/or hemp seeds. I choose a liquid depending on what I have a taste for such as brewed green tea, coconut water, coconut milk, almond milk or plain water. I wrote a post about my love of green smoothies a while back which you can read by clicking I love green SMOOTHIES.

In Chicago, I didn’t grow up eating pumpkins. Everyone I knew ate sweet potatoes, especially around Thanksgiving and Christmas. Over the years, I’ve become more interested in the nutritional benefits of certain foods. I’ve learned that pumpkins are very nutritious and have a high amount of Vitamin A, so when they are available at a reasonable price, I purchase them for smoothies.

I don’t remember eating sweet potatoes all year around in Chicago like I do now. I enjoy a plain baked sweet potato with a pinch of salt whenever I want – no butter and no sugar. On occasion, I also enjoy a sauteed sweet potato and onion hash as a breakfast side.

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Hardy breakfast: sauteed sweet potatoes, quinoa, eggs, & bacon. LPC

For the holidays in Chicago, family and friends made sweet potato pie and sweet potato casserole, which usually included marshmallows. We didn’t eat pumpkin pie. I do believe this is cultural because my inner circle consisted of Haitians and black or African American friends.

Sweet potato pie

My Sweet potato pie-LPC

In my first few months living in Texas as a new bride, I bought a Texas holiday cookbook. If the book weren’t so worn out, I’d share a picture. I never learned how to make the sweet potato casserole with marshmallows. My sister, Gina, makes a fabulous sweet potato casserole. I’ve had many a delicious sweet potato casserole. They tend to be really sweet as you can imagine. It’s almost like eating a dessert.

There is a recipe for mashed sweet potatoes in my Texas holiday cookbook that I’ve been making for 22 years. It’s so good, it will CHANGE YOUR LIFE! I always get compliments when I prepare it for potlucks or for my guests during Thanksgiving. It’s so simple, it’ll blow your mind. The secret ingredient that takes it over the top is brandy. Yes, indeed – ALCOHOL. The brandy allows the sweet potatoes to SHINE. Therefore, no marshmallows needed.

Thinking about my wonderful holiday recipes is making me excited for Thanksgiving, but we have a little ways to go before we get there. In the meantime, my weekends are spent prepping delicious meals for the upcoming week. I work to please my family’s palate as well as my own. Cooking is soothing for me. It is also gratifying knowing I’m doing something beneficial for my body by preparing healthy meals.

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Love, love, LOVE my simple salads. LPC

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The best mess. LPC

I had a taste for cashew cream, which is a versatile, vegan substitute for sour cream or whipped cream. It can be used for sweet or savory. I’ve come to really love cashew cream and have gotten quite good at making it. This last batch was the fluffiest I’ve ever made. I used it in my vegan Waldorf salad with apples, roasted walnuts, lemon juice, maple syrup, and cashew cream. I omitted the celery because I’m not a fan of it in the salad.

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Cashew Cream. LPC

I bet the cashew cream will taste delicious with my sweet potato pie and a dusting of cinnamon. I may try it this Thanksgiving. What do you think?

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I usually reserve stir fry for during the week because it’s quick to put together, but last Sunday, I made a scrumptious chicken stir fry with fresh pineapples and brown rice.

Mid week, I made crock pot chili before work. Here’s a funny story. I tasted all the ingredients before I left for work, so I knew it was going to be delicious after a 10-hour simmer. My trick is to layer the flavors. I was only missing the chili seasoning packet. I left a “honey do” list for my husband, Bryan, to pick up a packet at the grocery store along with hot dog buns for their chili dogs. Before I left the office, I had asked him to put a baked potato in the oven for me. I was looking forward to my chili cheese baked potato.

Of course, the chili was delicious. I grabbed my plate and loaded up my baked potato. I noticed the chili seasoning packet on the table. I asked Bryan if he bought more than one seasoning packet. He said no. I asked if he’d put the packet in the crock pot. He said no. He said I only told him to buy the chili mix, but he didn’t know I meant for him to put it in the chili. Really???

I have to admit my chili was seasoned so well I didn’t need the chili seasoning packet, but REALLY, Bryan!

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Sometimes a vegan

I borrowed the title for this post from a colleague at an office birthday party coordinated for our boss. I brought homemade “herbalicious” hummus and organic carrots and cucumber slices. She asked me if I was vegan (I often prepare vegan dishes for work events). After a moment of reflection, my response was, “Sometimes!” She said that should be the title of my next book…”Sometimes A Vegan”. I like it.

Homemade hummus.LPC

I paused when responding to her because I prepare and eat vegan dishes often. I do love meat, but I crave vegetables. I started off on my vegan journey with various detox cleanses that I would do a couple of times a year. What I loved about my vegan cleanses is that the food was filling. I was not hungry on any of the cleanses, plus I learned how to make amazing recipes, got the added benefits of improved sleep, mental clarity and glowing skin. I’ve written several posts about my cleanses.

When I think about it, my love of vegan food has progressed from an annual cleanse for a specified duration, to participating in cleanses a few times a year, to incorporating vegan dishes into my meal rotation regularly. I have even modified some of my Haitian recipes like beans and rice to make them vegan.

For example, my mom taught me to fry a few pieces of salted pork in my beans. I’ve even tried simmering my pot of beans with smoked ham hocks in the past. However, for the last couple of years, I’ve completely omitted meat from my beans. This happened organically over time, especially after my breast cancer diagnosis. I’ve learned to load up with flavorful spices and herbs. I don’t miss the pork.

Red beans and Rice. LPC

I purchased this book at the recommendation of my green smoothie Facebook group members. LPC

I’ve been doing research lately on perimenopause and the best food choices to help manage it. I’ve been reading about how this is the time in a woman’s life (my time) to be really vigilant about nutrition and being active. As you get older, it’s not as easy to lose weight, or maintain it, for that matter. I can attest to the fact that it’s harder for me to lose weight. I can tell my body composition is changing without much effort from me. I don’t need my butt or stomach to get much bigger than they already are, but they’re trying.

Is a vegan diet sustainable as I go through perimenopause? I don’t think it is for me. One issue is I developed anemia due to heavy blood loss during my periods. Just a few weeks ago, I think I hit a milestone in how much blood I lost during just the first two days of my period. It doesn’t happen every month, but when it does, it’s significant.

I’ve read that a vegan diet may be lacking in iron, which is what I need. Don’t get me wrong, it’s true: leafy green vegetables, lentils/beans, and other vegetables have iron. However, the best type of iron absorbed by the body is “heme” iron, which is found in meat sources. Since I learned about the anemia about 6 months ago, I’ve been focused on eating more iron rich foods.

Burger with cheese, sauteed onions, arugula, fermented pickles on naan bread.LPC

So what diet is the best diet for perimenopause? I’ve found compelling research that a low glycemic diet is the best diet. This is consistent with what my primary care physician told me in December 2018. She told me to replace the bad carbohydrates with good ones and to abstain from white rice, white floor, and sweets. Now, she made the recommendations because my glucose was getting a little high, but this diet seems to have multiple benefits. I’ve gotten my glucose down. I think my apple cider vinegar tonic helped.

Now, I realize I just used the words “good” and “bad” to describe food, which I prefer not to. It would serve us all better if we looked at food with a healthier mindset such as focusing on the nutritional benefits. Also, I’m not a “dieter”. I’m working on what food choices will be the most beneficial to me. I will work on my food narrative.

Mushrooms getting ready for the air fryer. LPC

My food journey has evolved over time and I’m ok with that. My main goal is to be healthy in mind, body, and spirit. I want to have a great relationship with food and it is getting better. Ideally, I don’t want to look at certain foods as bad. I’ve always adopted the mindset that moderation is the key. Over the years, I’ve become more mindful of the types of foods I put into my body.

What are your favorite foods? I’d love to hear from you!

Breakfast: sauteed sweet potatoes, quinoa, eggs, and bacon. This hardy breakfast held us for hours as we toured two museums on Saturday, 9/21/19.LPC

Blanton Museum of Art, 9/21/19. LPC

Blanton Museum of Art, Austin, Texas..LPC

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Satisfied

Do you know that feeling when you have the first taste of a delectable item you’ve been craving? And every bite that follows proves to be more and more pleasurable…? Then, you finish the dish completely satisfied and might even shout, “That hit the spot!” Well, I had this very feeling tonight after having dreamt about my meal all day. This post is just a little taste (pun intended😁) of my enjoyment.

On Sunday, 9/1/2019, I embarked on a 7-day vegan cleanse of all plant-based, vegan meals/snacks along with green smoothies. I’ve been craving ALL produce lately. Sunday seemed like the best day to start. I planned my meals and have been prepping my heart out. Read about it in my previous post here.

This is my 3rd day on the cleanse and I had a bit of a headache. It’s not uncommon to have some detox symptoms initially. The headache went away after I took an Alleve.

My main goals for this cleanse are:

  1. Better sleep
  2. Better digestion
  3. Feel lighter
  4. Eliminate sugar cravings
  5. Clearer skin
  6. Partake of as many vegetables as I want
  7. Lose a few pounds

Roasted vegetable medley with basil pesto. LPC

Season, season , SEASON the vegetables. LPC.

My main goal for this post is to inspire you to cook and eat more healthier foods at home because it does your body and wallet good. It’s easier than you think, especially when it becomes a habit.

I hope you enjoyed a little taste of my Tuesday evening. Ciao!

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Happy Self-Care Weekend

Just what I needed…a 3-DAY WEEKEND to rest and recharge. I’m taking advantage of every minute. The intensity has been high at work for a couple of months as we implement programs across the state. How fitting it is to AMP UP my self-care routine during Labor Day weekend! I’ve been working hard at work and home. I strive to be a shining example to my team, colleagues, and family of managing IT ALL while simultaneously taking care of myself. My constant reminder to my team is to “take care of yourself”.

Self-care entails so many different things, but in my blog site, I share what works for me. I like to keep it simple. I do things within my budget, if money is involved. I hope you pick up some of my ideas to create a self-care plan that works for you.

Bubble bath

I kicked my Friday night off with a long soak in an Epsom salt and lavender scented bubble bath. I don’t know about you, but I’m achy all the time. I’m also very active with exercise. I don’t normally do bubble baths on Friday nights either. However, my body has been BEGGING for it. I have no idea why I haven’t had a bubble bath in a while (maybe 2-3 weeks), but if I had the time and energy (i.e., wash tub daily…no thank you), I would soak daily. Whatever the case, I was serious about getting some quality sleep of which I’ve been lacking lately. A nice warm bubble bath soothes my aches and sprains while setting the stage for some quality sleep. Speaking of which…

Sleep

As much as I try, I have a difficult time getting at least 7 hours of sleep per night. My average is about 6 hours per week night. On the weekends, I thought I was making up for it by sleeping in and taking naps, but I recently listened to a doctor indicate that the requirements for 7-8 hours of sleep account for daily sleep and not the “make up on the weekend” kind of sleep. I might be in trouble, but OH WELL. My goal this weekend was to take naps regardless. I took a 2-hour nap on Saturday and a 1 hour and 55 minute nap on Sunday. I’m still tired.

Unplug

I haven’t spent much time on social media this weekend. I’ve found that when I’m not feeling like my full self, I need to steer clear of social media. I’ve been concerned about my husband’s health lately and attempting to get some answers. Also, overall, I’ve been tired. I need to focus on nurturing myself and not reading about what other people are doing. I think it’s very healthy to pull back occasionally. As an introvert, I thrive on solitude.

Eat Well

I’ve noticed myself more freely accepting goodies at work. We had a retreat on Thursday and I WENT TO TOWN (expression meaning I overindulged)! I’ve done cleanses for several years now, a couple of times a year. I love the benefits of a cleanse: better sleep, better mood, better digestion, banish cravings for unhealthy foods, glowing skin, etc. With schedules being more structured now that the kids are back in school, this is the perfect time for a reset.

My reset means I’ll be doing a 7-day green smoothie and vegan cleanse. I wrote about my GLOW UP from the Fresh Start 21-Day Cleanse I’ve completed several times, which you can read about here. What I plan to do this week, starting on Sunday, is combine my favorite recipes from two cleanses (Fresh Start 21 and Thrive, courtesy of https://simplegreensmoothies.com/). I’ve written posts about my love of green smoothies and just overall eating well. You can read about them here and here.

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Reset Menu. LPC

I wrote out the recipes I plan to eat this week. I’ve since added a meal not pictured on my list: Vegetable Medley with Basil Pesto. I’ve already spent a good amount of time meal prepping, which is essential for a successful cleanse.

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Tamari Almonds. LPC

I forgot how much I love these Tamari almonds which are simple to make. Don’t believe me? Mix 1 cup of raw almonds with a tablespoon of Tamari sauce. Pour onto a baking sheet and bake for 10-15 minutes. Let cool. Eat. Whoila!

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A morning at the Farmer’s Market. LPC

On Saturday morning, my husband and I actually went to a Farmer’s Market. I haven’t been in over a year. I bought some apples, local honey, basil, and lemongrass. We enjoyed the experience.

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Farmer’s market basil freshly washed. LPC

I made the Basil Pesto this evening and it is amazing! I’ve also made cashew cream, Vegan Waldorf salad, strawberry herb dressing, and the Cauliflower Rice Bowl…on a plate (Ha! Cover picture). This dish was like a flavor BOMB in my mouth. It consists of sauted cauliflower rice with lime and cilantro, roasted sweet potato cubes, onions, and peppers, and pineapple salsa. What I love about my vegan recipes is they are very decadent and make me feel like I’m treating myself.

Pamper

Although I was up very late on Saturday night, I’m glad I invested the time to wash/set my hair and give myself a mani-pedi. I didn’t have the funds this month to make a trip to the salon like I did last month, but that’s not a big deal. On one level, it seems like polishing my nails is a small thing, but it’s amazing how it makes me feel so much more pulled together.

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Wash Day. LPC

My urge to cut my hair has been growing recently. I went as far as to ask my niece, who is a hair stylist, to send me pictures of short hair styles that would look good with my face. Well, she sent me some lovely photos! She matched various pictures of me from the past to a similarly styled short cut. The pictures were side by side: the short cut option, next to a picture of me. All of the short styles were FABULOUS, but what I unexpectedly got out of it is that I loved my hair in the pictures.

I strive to be content with what I have, which we know is contrary to societal pressures to constantly “want more”, “be more”, and “consume more”. It occurred to me that maybe I’m getting close to a breakthrough with my hair length and I shouldn’t cut it yet. I’m also not ready for the maintenance required with shorter hairstyles.

Instead of cutting my hair, (not in my budget anyway), I treated myself to some new products (not all pictured), which my hair enjoyed. I’m still basking in the lovely scent of my products. I will add I purchase products with natural and organic ingredients, free of harsh chemicals. I’ve toned it down some, but I can be a product junkie. I wrote a blog post about my product junkie ways, which you can read about here.

Day 2 of 3 of my weekend has been great. If you do or don’t have an extra long weekend, I hope you are practicing self-care daily. And it’s the little things. It doesn’t have to be expensive or cost any money at all.  Call a friend. Go for a walk in nature. Write in a journal. Go to the doctor.  Make a cup of tea.  Take a deep breath.

Take care of yourself. Do it for you.

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Comfort

Last weekend, I found myself craving my favorite comfort foods, so I had to indulge. In Texas, we have at least another month or so of the hot heat, but that doesn’t stop my taste buds from wanting slow cooked soups, chilis, and stews, roasted meats, and other pots of deliciousness. My body knows we’re approaching the fall season.

In my first few years living in Texas, I would get tremendously homesick in September. The seasons are so distinct in Chicago and fall was my favorite. There really isn’t a fall season in Austin, Texas. December and January are more like fall to me. My body knows fall starts close to September.

August has been a stressful and busy month. Cooking my favorite foods is a way to sooth myself. Two of my favorite vegan soups are recipes from the vegan cleanse I do at least once a year: Fennel Lentil and Coconut Ginger Zoodles (I modified the recipe into a soup).

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Coconut Ginger Zoodles Soup. LPC

I even got the idea to cook a Haitian soup, or Bouillon, my mom used to make when I was growing up. It’s basically a beef soup with lots of vegetables including lots of watercress. I initially thought I would make it last weekend, but I spent that time gathering the ingredients from different stores. I’m still in need of a few more items.

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Malanga. LPC

I’ve only made this Haitian soup once since I’ve been living in Texas. I remembered that I found Malanga at one grocery store in Austin….Fiesta. Malanga is like a potato with a gummy texture….my favorite part of the soup followed by the broth and watercress. I was disappointed by the Malanga selection, but I still picked up a few. I had intended to pick up the watercress from the same store, but they looked more pitiful than the Malanga. I made a trip to Central Market to pick up the watercress.

I learned early on from my mom the importance of marinating meats. The foundation of a delicious dish is a well seasoned protein. In Cajun and Creole cuisine, there is a trio of flavor called “mirepoix”, which is celery, onion, and bell peppers. I do enjoy that combination, but I believe the “mirepoix” of Haitian cooking is parsley, green onions, and garlic. I make a marinade often that includes, parsley, green onions, garlic, a pepper of some kind (jalepeno, hatch green chili), olive oil, fresh lemon juice, apple cider vinegar, and salt and pepper. I made a large batch enough to marinade my chuck roast and cornish hens. By Sunday, I decided I’d make the Bouillon the upcoming weekend since I’d gone through so much trouble and still didn’t have all the ingredients. I still need to buy potatoes, plantains, and carrots. On Monday, I eventually put the chuck roast in the freezer.

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Roasted Cornish Hens. LPC

The cornish hens with rice and beans (not pictured) were delicious although I was disappointed I was the only one who ate Sunday dinner. My two teenagers had eaten fast food earlier and I don’t remember my husband’s excuse. However, he made up for it the following days because he did what he said he would do, “Since you made it, I’ll eat it!”

I enjoy cooking and eating delicious and healthy food. It makes me happy. I also find cooking stress relieving.

I can’t wait to let you know how the Bouillon comes out. I took the marinated chuck out of the freezer to dethaw. I’m looking forward to my Saturday dinner!

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Spice in my life

I was tickled reading my blog post from back in March 2018 called Spicey Escapade. I love being able to find the lesson in any story, even in one about an ordinary trip to the grocery store. I hope you find a lesson in this post about using spices to create delicious food.

I debated about sharing this picture because, as you can see, some jars have labels, most don’t. A couple of jars have torn labels from the packaging I bought them in. Some jars are stained. It’s on my to do list to buy a package of labels for uniformity and run the jars through the dishwasher, but I haven’t gotten to it yet. My spice rack isn’t perfect, but it’s beautiful to me because I love my spices. I’ve filled these jars many times over the years. This spice rack is one of my favorite purchases from IKEA.

Although this post is about spices, I will take the opportunity to share a light lesson pertaining to perfectionism. The significance of me posting this imperfect picture points to my progress with releasing the desire to be perfect. Don’t get me wrong I still struggle and suffer because I’m constantly fighting the ideals and pressures to be perfect. There is a lot of pressure to be perfect….Period.

Our culture seems obsessed with everything “looking” perfect: perfect produce, perfect meals, perfect houses, perfect bodies, perfect hair, perfect cars, perfect children, perfect relationships, etc. Trying to be perfect kept me in bondage for many years, but not anymore. If I continued to wait for perfection, I would never be able to share my stories through my blog posts. I’d be too consumed with perfect grammar and perfect pictures. Since I’m more concerned about sharing a piece of myself through my blog site, you get to see my imperfectly labeled spice rack with the knowledge that I intend to buy labels in the near future.

Purchase from my “spice run” earlier in the week. LPC

My love for spices has surpassed the amount of jars on my spice rack. The cover photo shows the extension of spice jars in my spice cabinet. I do love a couple of spices from Trader Joe’s. Another money saving tip I use is to repurpose the Trader Joes spice jars, once used up, for other spices. This allows me to expand my spice collection.

The benefit of buying spices in bulk is that you purchase only what you need, which helps reduce wastes. When I learned that spices have a shelf life and lose their potency after a while, I invested in a spice rack and only bought what I needed. This is another tip to ensure I’m optimizing my grocery budget. There are a few spices I buy in large quantities because I use them often in my cooking: salt (my new favorite is Himalayan), black pepper, and taco seasoning.

Shrimp Stir Fry. LPC

Technically, I don’t think I can call this dish a stir fry because I used a cast iron skillet instead of a stir fry pan, I didn’t use traditional stir fry vegetables, and I used creole seasoning on the shrimp. The creole seasining is a blend created by the store where I buy my spices. It’s delicious!

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For a dish with multiple components, I season every layer. For example, I roasted the broccoli and cauliflower with a sprinkling of spices, I marinated the shrimp in creole seasoning and other spices prior to sauteing, and seasoned the other vegetables as they were sauteing. I taste constantly to ensure everything is on track to taste amazing, then I add salt at the end. I served the shrimp stir fry dish with jasmine rice.

Warm spiced almond milk. LPC

Warm spiced almond milk is a soothing “must have” at the end of a busy day. It’s a daily habit I’ve carried over from my vegan cleanse. I’ve given the drink my own flare by steeping a cinnamon stick in the liquid and adding turmeric (if I feel like it). The other basic ingredients are maple syrup to sweeten, ground cinnamon, ground ginger, a pinch of cayenne, and a tablespoon or two of almond butter. Once warmed, you can blend these ingredients in a blender. I tend to omit the almond butter and blending. It’s a soothing night cap.

I encourage you to experiment with spices. It will change your life! Spices will take a simple dish like stir fry to another level…I promise!

As an extra side note, don’t let the impossible goal of being perfect stop you from achieving your goals!