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Monday, July 3, 2017

Fighting to Stay In Position

Fighting to Stay In Position
Monday, July 3, 2017
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“You are handling this with such grace.” 
“I am so proud of you- you are so strong.”

I am not. He is.

Every single sermon I have heard since my separation has told me one thing. DO NOT GIVE UP. Don’t give up before the victory. Keep fighting. During this week's message, I heard, “You are not getting in position to fight, you are fighting to stay in position.” 

It is easy to fight, to defend yourself. It is easy to say you are fighting for something. But are you? Should you? Maybe this isn’t our fight. Maybe we are not the ones who need to be fighting. Maybe we need to relinquish control, let Him handle our battles. I have given up control of my situation and can I just tell you- it’s been the most powerful and relieving thing I could have done. 

People give me the tilted head, "I'm sorry" look when I explain my situation. Don't be. God's got this. God's got my back, and my husband's, and my kid's, and that stranger's over there and the lady's I always see at Publix...and yours. Definitely, yours. He's got it.

I don’t need to fight for restoration. He will. And He will do a much better job at it than I ever could.

But I do fight every day.
I fight doubt.
I fight hope.
I fight faithfulness that God WILL restore what is broken.
I fight every single to stay in a position of surrender and faith. 

So, when I feel like I am not doing enough, questioning if I am really fighting - I am reminded that I am. Right now, my fight is this- DO NOT GIVE UP before you taste the victory.

God has put me on this path that looks like punishment. It is something that has happened to me. But what if it is something happening for me? What could He be working on? Our God is so huge that He does the unthinkable. So, I don’t know. But I trust Him.

Listen to this, close your eyes and lay it at His feet right now. 

Wednesday, April 5, 2017

Creamy Vegan Kale & Zucchini Soup

Creamy Vegan Kale & Zucchini Soup
Wednesday, April 5, 2017
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  • Bunch of Kale
  • 3 cloves of garlic
  • 2-3 Large zucchinis cut into chunks
  • 1 cup raw cashews
  • Garlic Powder
  • Liquid Aminos
  • Onion Powder
  • Mrs. Dash Salt Free Vegetable Seasoning


Soak cashews for about 30 minutes in a cup of water.
Steam Kale, Garlic + Zucchinis in a pot (I used my Instant Pot on the steam setting) with about 1 cup of water until veggies are soft.
Blend all the ingredients in a high powered blender (I did small batches with my NutriBullet & it worked great!) Make sure to blend it until SMOOTH.

Pour back into Instant Pot (or whatever pot you are using).
Keep over low heat.
Add Liquid Aminos + seasonings to taste.
Let simmer of another 5-10 minutes.

(You can add a little more water or some vegetable stock/broth if needed to loosen it up. Mine was perfect as is!)


Thursday, March 30, 2017

Vegan BBQ Sliders

Vegan BBQ Sliders
Thursday, March 30, 2017
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Parchment paper
1 medium spaghetti squash (about 3 lbs.)
2 Tbsp. olive oil, divided use
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
¼ cup Just Mayo (or any vegan mayo)
1 tsp. Dijon mustard
1 dash ground celery seed (optional)
1 dash ground white pepper (or ground black pepper)
1 medium onion, finely chopped
1 tsp. garlic powder
½ tsp. ground cumin
½ tsp. ground paprika
¼ tsp. crushed red pepper flakes (optional)
2 Tbsp. low-sodium organic vegetable broth
¼ cup all-natural smoked barbecue sauce, no sugar added
12 small whole-grain dinner rolls, cut in half lengthwise, toasted
24 thinly sliced pickles, low-sodium if possible.

1. Preheat oven to 375º F.
2. Line large baking sheet with parchment paper. Set aside.
3. Cut spaghetti squash in half lengthwise. Remove seeds and other stringy stuff (pretty sure that’s the name).
4. Place spaghetti squash, cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place cut side down.
5. Bake for 40 to 45 minutes, or until tender.
6. While spaghetti squash is baking, make coleslaw by combining green and red cabbage, Just Mayo, mustard, celery seed (if desired), and white pepper in a medium bowl; mix well. Refrigerate, covered, until ready to use.
7. Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
8. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
9. Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring constantly, for 2 minutes.
10. Add broth; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
11. Scrape spaghetti squash flesh into stringy noodles. Add to skillet; cook, over medium-high heat, stirring frequently, for 1 to 2 minutes, or until broth is absorbed.
12. Add barbecue sauce; cook, stirring constantly, for 3 to 4 minutes, or until well coated and heated through.

13. Evenly top each bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.

ENJOY! Feel free to pin or share for later below! XO
Wednesday, February 8, 2017

New Beginnings

New Beginnings
Wednesday, February 8, 2017
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I am writing this as I sit next to my sleeping toddler and I am alone with my thoughts. Yesterday I got the word that my daughter and I were approved to move into a condo. Just me and her. I had my doubts I would qualify for a condo on my own and part of me feels unworthy of such a beautiful space. And part of me wants to curl up in my mom's spare room forever. Ya know?

I'm going through a rough season of life right now. 

But today, I woke up with a new outlook on this whole adventure and with a new sense of ownership of this role of "single mom"-- a role that I didn't ask for and never expected.

But here we are. Single mom & a well loved kid. And the dog, of course.

Growing up, I went from my mom's house, to halfway house, a short-lived time with a roommate, to my home with my husband. It was never MY house. This is all very overwhelming, sad and liberating at the same time somehow. I am excited to show my daughter that this is what you do in tough situations, you handle it. You most certainly feel your feels and allow yourself to go through the emotions you need to in order to heal, but you don't let the world eat you up. When you get knocked down, no matter how many times, you get back up. Sometimes, you stay down longer than others--that's OK. But, you always, always get up. I will always be there with my hand out for her to grab when she needs a lift up just like my family has done for me time and time again. 

This might not be our situation forever. And maybe it will be. But for now...

This is me getting up. Again. 
Wednesday, February 1, 2017

Southwest Power Lunch

Southwest Power Lunch
Wednesday, February 1, 2017
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So, I'm sure you have seen these little colorful containers floating around somewhere by now. Well, let me tell you, when they showed up at my door over 2 years ago I just about threw them in the trash after I finished laughing at how small they looked. Well, don't be fooled by their size. This is coming from someone who can put some food down, okaaay?! 

Ok, so if you are using these containers already, here is a super simple power lunch that is easy to make and take to work or make ahead and keep in the fridge at home to grab during the day!

Southwestern Chicken and Quinoa Power Lunch
Use shredded rotisserie chicken breast and leftover quinoa to make this meal prep lunch in minutes.

  • 1 green: mixture of chopped green and red bell peppers and white onion
  • ½ green: sliced cucumbers
  • 1 purple: mango
  • 1 red: boneless, skinless chicken breast
  • 1 yellow: quinoa
  • ½ yellow: corn kernels
  • 1 blue: shredded cheddar cheese
  • Free food: cilantro, lime wedge (not pictured)

Combine the peppers and onion, chicken, corn, quinoa, and cheese for a bold and colorful salad — no lettuce or dressing needed. Tuck a wedge of lime in your lunchbox to squeeze over the mango and cucumber slices and give them a light dusting of chili powder, you can even mix them together!


Want the deets on these containers?
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