Author: B. Tiller

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Vegan Rotel Dip

                                                                                                     

Serves: 6-8

Time: 20-25 mins

Ingredients/Materials:

  • Baking Pan 
  • Large Pot
  • Wooden Spoon 
  • 2 packs of Simple Truth Meatless Crumbles (Kroger Bran) 
  • 2 can of mild Rotel tomatoes (10 oz) 
  • 1 jar Siete Mild Nacho Cashew Queso 
  • 1 jar Siete Spicy Blanco Cashew Queso 
  • 4 bags of Daiya Chedder Styles Shreds 
  • Season Salt 
  • Garlic Salt 
  • Jalapeños 
  • Vegan Butter 

Instructions: 

  • Preheat oven to 350 degrees 
  • Coat the bottom of your large pot with butter, so that the crumble won’t stick. 
  • Season your crumbles with season salt and garlic salt. 
  • Pour both cans of Rotel tomatoes into the crumbles and mix in evenly. 
  • The butter and tomatoes will probably make your crumbles look mushy. Don’t worry I have a trick that will fix it. Cook the crumbles for about 6 mins and stir so that it doesn’t stick to the bottom. 
  • Pour your “meat” mixture into the pan and spread it out evenly. 
  • Place your pan into the preheated oven for 10 mins. Take it out and stir at 5 mins. Place the mixture back in the oven until you see the mixture drying out. That’s a good sign! 
  • Take the pan out of the oven when the meat is dry and sit it to the side. 
  • Put your stove top on medium heat. 
  • Pour 1 jar of Siete Nacho Cashew Queso, 1 jar of Siete Spicy Blanco Cashew Queso and 4 bags of Daiya Chedder Style Shreds into the same pot ups used for your “meat” mixture. 
  • Add 1-2 cups of oat milk (until it is the consistency that you want) and stir until fully melted. 
  • Once your “cheeze” is melted, pour it into the pan with your “meat”. 
  • Make sure you mix it in evenly. 
  • Place your pan back in the oven for about 3-5 mins
  • Pair with chips and jalapeños  
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Sweet Thai Chili Salmon

                                              

Serves: 4-6
Time: 35 mins

Ingredients/ Materials:
  • Cast Iron Skillet
  • Spatula
  • Whisk
  • Pastry brush
  • Small bowl
  • Cookie sheet
  • Chick Fil La Polynesian Sauce (sold in the bottle) 
  • 4 lbs of Pink Salmon
  • Aji Nori Furkake seasoning  (this can be found at whole foods, amazon, or HEB)
  • Season Salt
  • Pinot Grigio (any brand will work) 
  • Thai Sweet Chili Sauce (medium heat)
  • Vegetable Oil

Sweet Chili Sauce Instructions:

  • Grab your small bowl
  • Pour the following ingredients into the bowl: 1/3 cup pinot grigio, 1 cup of Polynesian sauce, and 2/3 cup of sweet chili sauce.
  • Whisk ingredients together until smooth.
  • Sit your sauce to the side.
  • Grab your cookie sheet and cover the bottom with a few pieces of napkins. You will sit your fish on the sheet after it is seared. This will get the extra oil off of the fish.
  • Place your skillet on medium heat.
  • Pour enough vegetable oil in the skillet until the bottom is covered. Let your oil get warm while you clean your fish.
  • Clean all of your fish and season with Nori Furkake seasoning and season salt. Add how much seasoning as your heart desires.
  • Use your pastry brush to lightly brush the front and back of salmon (this is going to help your fish blacken).
  • Once your oil is ready, place two pieces of fish in the skillet at a time and let them sear. After your fish is blackened on each side, place the pieces on the cookie sheet. Brush the front and back with the sweet chili sauce! It’s going to be hard not taste test Lol!
  • BTW: If you try to flip the fish and it is soft, let it sear a little longer. You don’t want broken fish.
  • Repeat the step above until all of your fish is blackened and brush with sweet chili sauce.
  • Sprinkle Aji Nori Furkake seasoning on the top of each piece of fish.
Enjoy!
 

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Carnival Cruise Line Tips

                               
  • Parking is located on 23 33rd street (lot A or B). Fours days of parking is $45 dollars and goes up depending on the amount of days (leaving from Galveston, TX). 
  • Check in a few days prior and print all documents needed from your cruise account.
  • Put your own luggage tags on. Trust me it will make your check in faster.
  • Download the Carnival hub app ahead of time. You will thank me later! It is amazing!
  • There’s no iron in your room
  • There’s only one outlet
  • Bring your own toiletries 
  • Bring your own towels 
  • Use the towels in the room for outdoor activities ( you will need to use them for the seats outside)
  • AFT= back or the boat
  • MID= middle of the boat
  • FWD= front of the boat
  • The “fancy” food in the dining hall is nasty
  • Buffets and Guys burgers is good
  • There is unlimited ice-cream
  • The juice is nasty. It tastes like it is mixed with too much water.
  • If you want anything other than juice, tea or water you must purchase the “bubbly package” or the “unlimited beverage package”.
  • Bring your own blanket and pillow if you have sensitive skin.
  • There are hidden adult 24 hour “hot” pools.
  • The comedy show is funny. If you volunteer they give a lot of prizes! They have a PG version and rated R.
  • Bring your own iPad or tablet with pre downloaded movies (the tv in the room has like 5 channels)
  • Most kids stay in the pool for hours with no potty breaks equals one thing…. Which can only mean one thing… URINE!
  • Brunch is really good. I recommend the bagel and salmon with cheese eggs or the pancakes with hash browns/ bacon.
  • Cons: the pools are always full. Even the small adult whirl pools.
  • Be friendly you may get lucky and make friends with others that have a beverage package – Room cleaning is an extra change. Put the Snoozin sign out and you can avoid this!
  • Be mindful it’s a family cruise… leave your thongs at home lol. You will be surprised how many I saw.
Hope this helps! Have an awesome summer!
 
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Shredded Chick’n Tortilla Soup

Servings: Party Size!        
Time: Approximately 2 hours
 
Ingredients/Materials:
  • Large Pot
  • Metal Strainer
  • 4 cans of whole peeled tomatoes (14.5 oz)
  • 1 and a 1/2 bags of mild taco seasoning
  • 4 greens bell peppers
  • 2 red bell peppers
  • 1 large white onion
  • 3 cans of sweet corn (15 oz)
  • 4 cans of jack fruit (Found at Whole Foods: https://www.instacart.com/whole-foods/products/3241112-native-forest-organic-young-jackfruit-14-oz)
  • 1 can of diced green chilies (4 oz)
  • 1 and a 1/2 cans of black beans (27 oz)
  • 3 vegetable broth (32 oz)
  • Paprika
  • Cayenne Pepper
  • Season Salt
  • Onion Salt
  • Tortilla Strips (I used the southwest flavor)
  • Avocado
  • Dairy Free Sour Cream (Tofutti)
  • Cilantro (used as garnish)
Shredded Jack Fruit Instructions:
  • Open all four cans of jack fruit.
  • Place metal strainer in an empty sink
  • Pour all jack fruit into the strainer (make sure your hands are clean or wear gloves before the next step).
  • Use your hands to shred jack fruit inside of the strainer (jack fruit will be soft, so it wont take much for it to shred).
  • While shredding be sure to take out ALL of the seeds and throw them away.
  • Double check for seeds
  • Sit shredded jack fruit to the side.
Tortilla Soup Instructions:
  • Pour all vegetable broth into large pot on medium heat
  • Open cans of peeled tomatoes and chop them
  • Chop green and red bell peppers
  • Add tomatoes and bell peppers to pot with broth
  • Chop onion and add to the pot with other ingredients
  • Open cans of sweet corn, black beans, green chilies, add to pot and stir
  • Add shredded jack fruit and taco seasoning to pot and stir
  • Season to your linking with paprika, season salt, onion salt, and cayenne pepper (be sure to taste)
  • Let soup cook (still should be on medium fire) until all vegetables are soft. I usually let soup cook for about 45 mins to 1 hour. Be sure to check on soup periodically and stir, so that it wont stick to the pot.
  • Scoop an individual serving into a bowl
  • Top with cilantro, dairy free sour cream, tortilla strips, and avocado!
Enjoy! 
 
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Stuffed Portobello Mushrooms

                                    
                                                   
Serves: 4-8
Time: 25-30 mins
 
Ingredients/ Materials:
  • 8 Portobello Mushrooms
  • Large Pot
  • 2, 16 ounces of spinach (I use the clear boxes from HEB or Whole foods)
  • Minced Garlic
  • Pepper
  • Salt
  • 2 bags Vegan Mozzarella Cheese (Follow Your Heart )
  • Olive Oil
  • Baking Sheet
  • 1 Tomato
  • Bread Crumbs (white or Japanese)
Mushroom Steps:
  • Preheat oven to 350 degrees
  • Rinse mushrooms with warm water
  • Pour 1 tablespoon of olive oil on each mushroom
  • Rub oil on the inside and outside of each mushroom
  • Sprinkle sea salt and pepper on the inside and outside of each mushroom.
  • Place mushrooms in the oven for 10-15 mins.
  • Sit to the side to cool while making the stuffing.
  • Leave your oven on, you will need to use it again.
Stuffing Steps:
  • Add spinach to pot with 1/2 cup of olive oil (you may have to add a small amount of spinach until all spinach is sauteed)
  • Add 2 tablespoons of minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper to pot with spinach.
  • Add 1 & 1/2 bags of vegan cheese to sauteed spinach and mix together until ALL cheese is melted.
  • Make sure all ingredients are mixed into spinach evenly.
  • Add one cup of bread crumbs to pot and fold into spinach mix (bread crumbs will hold the stuffing together)
  • Stuff each mushroom with mixture.
  • Place stuffed mushrooms in the oven for 5 mins
  • Top with diced tomatoes

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Sweet and Spicy “Wingz”

                                                

 Serves: 2-3

Time: 30 mins

Ingredients/Materials :

  • Cauliflower (1 head)
  • Pepper
  • Sea Salt
  • Wheat flour
  • Almond Milk
  • Spray oil/ vegan butter
  • Baking Sheet
  • Sweet Baby Ray’s BBQ Sauce (Original)
  • Sweet Baby Rays Buffalo Sauce
  • Bowl

Instructions: 

  • Preheat oven 450 degrees
  • Cut cauliflower into bite size pieces
  • Add 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 & 1/2 cups of almond milk to a bowl (you can add more almond milk if needed)
  • Whisk until smooth
  • Spray baking sheet with spray oil/butter
  • Use your hands to dip each bite size “wing” into batter and place on baking sheet
  • Place “wingz” in oven for 20 mins
  • Take out of the oven and let cool for 5 mins
  • Rinse/clean bowl
  • Add BBQ sauce to the cleaned bowl, divide bites, place “wingz” in sauce, and toss until all “wingz” are covered evenly.
  • Clean the bowl and repeat with buffalo sauce
Place on a plate and pair with fries/salad!
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So now what?

Between the ages of 7-9 old I was molested. It was my first sexual encounter.

I battled back and forth how to say that, but it is simple, I was molested so many times I lost count. I remember thinking, what is going on? Is this normal? Is this what friends are for? Laying on back doing as I was told while she explored my body in ways I didn’t even understand. I couldn’t understand why my body was so fascinating to another human being. I wanted her to stop and questioned why we couldn’t just play? why was it she had to push my legs open?

 I wanted to tell my parents, but I stayed in trouble so I didn’t say anything. This was the same friend that convinced me to take my aunts cigarettes and smoke the whole pack in the back room of my paw paws house. My grandmother walked in and as smoke rushed out of the room she raised hell! I can never live that down. Instead, I opted out of family trips to Mississippi. I vowed to never go back. I would make up excuses. My dad never asked why, but accused me of not wanting to be around him or his side of the family. My mom never questioned because I think she was happy I wanted to be with her. Parents usually forget to ask questions when their at odds with each other. My life from that point on was never the same.

 That was a pivotal time in my life that shaped who I am as a woman. Being violated makes you question everything: friendships, relationships, family, appearance, thoughts, and the list goes on. My defense mechanism was to create a picture perfect image, so that no one could judge me and I could hide certain areas of my life. This helped me bury the thoughts so deep that I became a new person. I lost who I truly was or is it I never knew who I was? Can you imagine the type of people I attracted by doing this and the burden that I carried? I’ve even dated a narcissist! (I’ll save that for another day).

 In a way I think having the ability to bury things actually helped me. I knew I couldn’t live like that forever, but it was a temporary bandage. It lasted long enough for me to go to college, graduate, and embark on my career path. Of course, God said now it’s time to stop pretending. Now I’m going to force you to face this and you won’t have peace until you do. On top of it all I’m going to make you face your truths through your husband.

 After the narcissist I was afraid of men. I took time for myself. I got my own place, I talked to men, but nothing was serious. I had a no attachment rule and was up front about it! I had to find out what I wanted and what I thought I needed. I actually met my husband right after college while on a short stint working for Walmart in the managerial program. I knew of him, but we never really spoke. I knew working in retail was not for me, so I ended up walking into my purpose as a educator. I left and never thought of him or that job. While out for my friend’s birthday, I saw him in the club and he gave me a hug. Shortly after he contacted me and we became friends. At the time I was still happily single. I even joined the single ministry at church. LOL that didn’t last long. I realized people were there to hook up. I was just looking for God fearing friends!

 Even as friends he forced me to love myself. He was the ONLY person in my life I shared what happened to me. I remember the day I shared it with him. It was a very intimate moment. The images of being that little girl rushed back uncontrollably, and I knew he was my friend. Something in me said “share it with him”. The look in his eyes as I told him made me regret saying anything. I never wanted anyone to look at me like that again. It was a look of pain and sympathy. That’s exactly what I didn’t want, so I asked him to never speak of it again. He granted me that, but I think he found ways over time to push me to have to talk about it. He helped me to do things like set boundaries with people, not allow people to control my emotions, not sweat the small things, how talk to my mother and create a new relationship with her. He even helped me to not care about what the world thinks and stop trying to keep up with other people (this is still a struggle). He supports me without judgement. I don’t think he knows this but he does things and I watch him in awe. His spirit is genuine and self control is amazing. When I look into his eyes I know that God sent him and crafted him for me. He knows things that only God knows about me.

 I know that the journey is far from over, but I’m learning to face that I was molested and I will never get to ask why because she’s dead. I believe she accidentally shot herself. I don’t quite remember the whole story and try not relive any of it. I’m learning to face that my mom is sick, my father is dysfunctional, and the fact I was pregnant by a narcissist. There’s more but you get the gist.

 On the other hand, I’ve learned to embrace my blessings. Through it all God has led me, I graduated from college with a bachelors and masters degree, I have a great career, I mended my relationship with my sister, I have great friends and a phenomenal husband. This is what matters! The other things are apart of my testimony, but they don’t determine who I am today.

 It took me depending on God and no one else, separating myself from certain people, creating boundaries, depending on God some more, embracing Gods blessings, and facing my truths to me able to share my testimony.

                                                     God built me for this.
                                                 If I can do it you CAN too!
                                                  This is simply me loving
                                                          The Skin I’m In

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Loaded “Pulled Pork” Kimchi Fries

                                        Serves:1-2

Cook Time: 30-35 MINS

Ingredients:

  • Garlic Salt
  • Morning Star Vegan “Pulled Pork”
  • Mushrooms
  • Chipotle Vegan Mayo
  • Vegan Mozzarella Follow your Heart)
  • Kim Chee (Whole Foods)
  • Battered Fries
  • Jalapeños
  • 1/4 Purple Onion
  • Siracha Sauce
  • Vegetable Oil/ Olive Oil (depends on how much you are willing to spend or use on one meal)
  • Vegan Butter (Earth Balance)

Fries:

  • Pour oil into a medium/large pot. Fill the pot half way (you can add more oil if needed after we add the fries).
  • Allow oil to cook on a medium fire until you see small bubbles
  • Add 3 large handful of fries to the oil (be carful oil will burn you).
  • Cook fries for 5-10 mins.
  • Take fries out of grease and sit to the side.

Kim Chee/Mushroom/ Pulled Pork Mix

  • Add 2 cups mushrooms, 1 tbsp. of butter and 1 tsp of garlic salt to a skillet (medium fire)
  • Sauté for 4 mins.
  • Add “pulled pork” to the mix and sauté for another 5 mins (remember this is not real meat, so it doesn’t have to cook long).
  • Add Kim Chee to skillet and fold in all ingredients while cooking for 3 mins.

Toppings:

  • Dice 1/4 of purple onion and sit to the side.
  • Place Fries on plate
  • Drizzle Siracha sauce over fries
  • Warm 3 tsps. of chipotle mayo in microwave for 30 seconds and pour over fries.
  • Warm 1 Cup of mozzarella in microwave for 15-30 seconds (watch carefully) and pour over fries.
  • Add as much Kim Chee/Mushroom/ Pulled Pork mixture, onion, and jalapeños as you desire!    
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Queen Ifeyani Yearby

                     
Merriam-Webster defines “turning-point” as a point in which a significant change occurs. Significant changes have created the woman I am today. Changes in family, emotion, finances, and environment have molded me into Ifeyani Amal Yearby McLeod. My attitude is usually positive, my outlook is usually optimistic. My life has at times been anything but. Lacking beauty, positivity, and purpose. I continue to look at each turning point in my life to now create the beauty, positivity and purpose I desire.
 
Turning point #1: April 19th, 2004. My mother died. The woman who carried me in her womb, loved me unconditionally, and took me on trips around North America, ceased to exist. I was lost, confused and broken. I was thirteen and had no idea how I was going to deal with the journey ahead of becoming a woman. I became somewhat of a rebel, intentionally being combative with my father, who was also hurting, not trying in school, and desperately seeking acceptance from anyone. Throughout high school, I smoked, I drank, and looked for anyway to fit in or belong, much to my detriment. I hated being home so I stayed at school most days super late so I didn’t have to be at home with my father who usually turned to drugs and alcohol to soothe his grieving heart. I ran, I avoided, I denied a lot of what I knew was going on just to cope. I ran away in 2008 when I was blessed with an acceptance to Jackson State in Mississippi, but not before another turning point.
 
Turning point#2: Good ole’ Detroit violence takes away someone who was like family. My parents had no sons, but I was fortunate enough to grow up with three young men who were like my brothers that lived next door to me. In May 2008, one of them was murdered just a few blocks away from our home. He was about five years older than me and he and his oldest brother always treated me like his baby sister, and the youngest one and I were like two peas in a pod. I had not seen him in a few months, and remember speaking of him to his brothers. The week before he was killed he came to his grandmother’s house who lived next door to us, I ran up to him and we exchanged hugs. I asked him where he had been and what he had been up to? We had a brief conversation outside of my house and said our goodbyes. As he walked away, I distinctively remember telling my bestfriend who was there with me “Well, I’ll never see him again”. And I didn’t. I hated myself for saying that for a long time. I truly began to understand the term “speaking things into existence” at the young age of 17, and vowed I would start to speak more life into my world.
 
Turning point #3: June 2009. I was raped. I don’t remember the exact date, but I remember the Bet Awards were on TV and I had been watching all night. It was late and my dad asked me to run to Wendy’s and get us some frosties. I went . I was back from college for the summer and in some ways had forgotten where I was. I was in the drive-thru, when he approached my car, got in, and forced me to drive around for almost two hours with a pistol at my temple. I had an extremely small amount of money, seeing as though I was just going to get frosties, but that didn’t matter to him. Eventually he took me to an abandoned house, and forced me to have sex with him. After, he led me out of the house and forced me to continue to drive around the neighborhood until he finally decided to get out of my car and let me go. Surprisingly, during the time I spent with him I was calm. I just wanted to make it out alive, and I did. After that experience, I knew I wasn’t invincible.
 
Turning point #4: December 20,2008, My dad died. At this point, I knew I was alone. Before, I had feelings of loneliness, but this feeling was much more extensive. It didn’t matter who was by my side, who helped, who called, who worried, I was alone. I knew I had God, but I still felt more alone than I had ever felt. I questioned why was this my life, what the hell did I do to deserve losing so much in such a short life? Who would take care of me? I was barely 20, and even though I was an adult, I wasnt really ready to be an adult. But I had to, so I did. I adapted the attitude of “take care of yourself, because nobody else will”. I’ve grown since then and depend more on God, but that attitude is still there and just used as motivation to help take care of my family.
 
Turning point #5: Another brother dies. The youngest of the three brothers I mentioned earlier, was tortured and murdered in June of 2012. This broke me. He meant a lot to me and I hated that I couldn’t get him out of Detroit, before it claimed his life. The bond we had was special and I still think about him a lot. I learned to tell people how much they mean to you, now! Never wait.
 
All of these turning points were negative moments in my life that pushed me and molded me to become the person I am today. They were rough times, where I was forced to pray and keep God close in order to get through. They allowed me to see the world in more ways than I wanted to, but gave me the insight I needed to stay focused in this journey.
 
I am now a wife, mother of 2, entrepreneur, teacher, lover, fighter, and a comedian in the right room of people. I’m resilient, grateful, appreciative, prosperous and blessed. I’m grateful for life’s lessons, and appreciative for the people God placed in my life to guide me along the way even when I thought I was alone. As I move forward in building my business, Pretty Dope Beauty Co. , I pull on these turning points in my life for a reminder of the resilience God has given me before. I think back and thank him whenever I feel discouraged. Because of these experiences, I continuously speak life and prosperity over my family and my business. I believe that these milestones will forever make me and never break me.
 
Thank you for sharing your testimony Ife. We admire your courage and resilience!
 
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Cocoa Peanut Butter Smoothie

                                                         
 
Servings: 1
Time: 10 mins
 
Ingredients:
  • Almond Milk
  • Raw Almonds
  • Cocoa (unsweetened)
  • Creamy Peanut Butter
  • Chocolate Protein Powder (Garden of Life Vegan Protein)
  • Ice Cubes
  • Banana Chips
  • Frozen Bananas
  • Blender
Steps:
  • Add the following to a blender (I own a Oster Classic Series blender):
  • 1 cup of almond milk (I used Silk Milk)
  • 3 table spoons of creamy cocoa almond butter (I used my homemade almond butter)
  • 2 tablespoons of creamy peanut butter
  • 1 frozen banana (cut into three)
  • 1/2 cup of chocolate protein powder (Garden of Life Vegan Protein)
  • 10 ice cubes
  • BLEND all ingredients until smooth (you may need to add more ice to thicken)
  • Top with banana chips and unsweetened cocoa powder.
This smoothie is packed with protein and tastes just like a Reese’s Peanut Butter Cup !! 

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Fried Mushrooms

 
                                                        
 
Servings: 2
Time: 15-20 mins
 
Ingredients/Materials:  
  • Medium size pot
  • Olive or Vegetable Oil
  • Garlic Salt
  • Onion Salt
  • Paprika Garlic
  • Japanese Bead Crumbs
  • Whole white mushrooms (Bella)
Instructions:
  • Wash mushrooms with warm water. Make sure you clean them thoroughly (DO NOT dry the mushrooms. You will need the water to help the seasoning and bread crumbs stick).
  • Season with paprika, garlic salt, and onion salt.
  • Sprinkle bread crumbs over each mushroom (make sure entire mushroom is coated with bread crumbs).
  • Pour oil into pot. Fill pot half way.
  • Place oil on medium (you can test the water by sprinkling water into the pot. If you hear a sizzle, it is ready).
  • Place each mushroom in the pot and allow to fry until brown.
  • Once one side is brown, flip to the other side until brown.
  • As you take mushrooms out of the oil, place them on paper towels. The paper towels will soak extra oil. 

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Crock Pot Vegan Chili

                                                        
 Servings: 8-10
Time: 3 hours 
 
Ingredients/ Materials
Instructions:
  • Place crock pot on high (click the link above to see the brand I used)
  • Chop green peppers, red peppers, and onion.
  • Open can of whole peeled tomatoes and chop them.
  • Open can of Hunts Chili Tomato sauce
  • Add chopped bell peppers, onion, tomatoes, and tomato sauce to crock pot and stir together.
  • Add all ingredients from the 2 alarm chili box to crock pot ( red pepper, corn masa flour, cumin/oregano, ground chili peppers, onion/garlic, paprika, and salt)
  • Stir all ingredients into mix
  • Add 2 & 3/4 cups of water and stir
  • Add 1 bag of beef crumbles and fold crumbles into mix ( it may seem like a soup, but don’t worry)
  • Let mix cook for 2 hours and 30 mins.
  • Be sure to check on mix and make sure it’s not sticking or burning (You may have to turn your crock pot down. All crock pots heat differently).
  • Add 2nd bag of beef crumbles and mix in evenly (now chili wont seem like soup)
  • Season to your liking with garlic salt, cayenne, onion salt and season salt.
  • Turn crock pot on low and cook for another 1-2 hours (it is done when all chopped ingredients are soft).
  • Be sure to check on chili and make sure it’s not sticking or burning (remember all crock pot’s heat differently)
  • Serve over white rice, brown rice, or quinoa and top with vegan cheese !!
Enjoy! 
 
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Crispy “Mushroom Steak” Tacos

                                                    
Servings: 4-8
Time: 30-35 mins
 
 
Materials/Ingredients:
Crispy “Mushroom Steak ” Instructions: 
  • Preheat oven to 450 degrees.
  • Wash mushrooms thoroughly
  • Slice mushrooms long. They should resemble pieces of steak.
  • Spray baking sheet with oil
  • Place mushroom slices on baking sheet and spread them put .
  • Place mushrooms in the oven for 5-10 mins (mushrooms will produce water)
  • DO NOT dry mushrooms. Water will help bread crumbs stick.
  • Take mushrooms out of the oven and pour bread crumbs evenly on both sides of each slice.
  • Place mushrooms back in the oven until bread crumbs are brown
  • Take out of the oven and flip mushrooms.
  • Place back in the over until other side is brown.
  • Take out and place to the side.
Taco Filling Instructions: 
  • Chop two bell peppers and 1/2 onion
  • Place oven on medium heat.
  • Add three tablespoons of butter to medium pot and allow to melt
  • Add bad of chopped salad to pot (DO NOT use the sauce that comes in the bag).
  • Add corn, black beans, chopped bell pepper and onion to pot.
  • Allow mix to simmer and stir until all ingredients are cooked
  • Add taco seasoning and fold seasoning into mixture
Creating Crispy “Mushroom Steak” Taco Instructions: 
  • Peel romaine lettuce and rinse clean
  • Dry eight lettuce pieces and place on plate. This will be your shell.
  • Fill each lettuce shell with taco filling
  • Top with chopped tomatoes, sour cream, salsa, jalapenos, and 1/2 crispy mushrooms.
Serve with Spanish rice!
 
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Young, Black and Married

 
                                                     
Marriage: My husband and I got married in a “nontraditional way”, but it was our way and I wouldn’t change it for anything. No one was there except for me, him, a photographer and the judge. It was the most magical day of my life. About a year and a half ago, at 26 years old we knew we wanted to get married, so we planned it. When I say we planned it, I mean we called the courthouse, got the marriage certificate, and he set the date for the actual ceremony. I ordered my dress for $100 dollars (that was including shipping) and lost weight to fit into it!
 
Being the thoughtful person that he is, my husband wanted to propose to me even though we knew we were getting married… TWO days later! He decided to take me to a park that had a beautiful waterfall, got on one knee, and asked for my hand in marriage! I remember people walking around the track recording it and putting it on snap chat lol. I had on my work shirt, jeans and highlighter green huaraches (the outfit was awful, but I didn’t care). Afterwards, we ate sushi and then went to church.
 
Why the courthouse? Because we knew we had to do what was best for us. No big wedding, no family fighting, and no spending money we didn’t have just to make everyone else comfortable. It didn’t matter who had something to say because in a marriage you make decisions together. You quickly learn everyone will have an opinion, but your marriage is no one else’s business. Go to God with ALL of your concerns and decisions. He will direct your path! I try to stay away for asking for people’s opinions when it comes to my marriage because people love to see you unhappy, and often to push their insecurities off on you. I pray everyday that Josh and I remain faithful to God first and then to each other.
 
Foundation: Now a days, I look at marriages and I don’t see foundation. I don’t see enough couples willing to do the work. Marriage takes hard work, and that hard work is very rewarding. I was a woman before my husband, but I wasn’t at my full potential and vise versa. He helped me get to the point where I am now, and continues to push me daily. He encourages me to face situations and trauma that I have occurred in my life. Now I speak my truth and I don’t care who doesn’t like it!
 
I can be the most dramatic yet nonchalant person at times depending on the day. He looks at me calmly, says a few words and makes me realize that I’m over thinking things, doing the most, or when things are my fault … We are truly equally yoked. That does not mean we are perfect, we argue sometimes, we have debt/financial situations, things from our past, etc. We knew ALL of these things could occur before we said “I do”. The important thing is that we communicate. We also became best friends and we have a mutual respect for each other. Communication and respect in relationship goes a long way.
 
Foundation is also figuring out what you want your life to look like as a unit. We create our own traditions, and ways of doing things. For example, I am reading the bible from the beginning and he is reading the bible from the end, so that we can meet in the middle. We share stories and interpretations that fascinate/grabs our attention. We have a plan to actually read the missing books too! We want to know things for ourselves and not hang on to what was told to us. These are things we will instill in our children when God blesses us to have them. BTW: I want twins so bad!! My husband thinks I’m crazy.
 
As a young, black, married couple, it is important to show each other that we are a Kings and Queens because society sees us a threat. 
 
It is important to show that black love, foundation, and respect still exist!
 
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Crusted Egg Plant Parmesan

 
Servings: 4-6
Time: 30-40 MINS
 
Materials/Ingredients:
  • Medium Pot
  • Deep dish large pan
  • 2 bags of vegan cheese (So delicious/ Follow your heart Mozzarella)
  • 1 bag of spinach
  • Mrs. Dash herb seasoning (original blend)
  • Tomato Basil Marinara (large jar)
  • Italian Bread Crumbs (Progresso)
  • Coconut Oil Spray
  • Grated Parmesan Cheese (Go Veggie)
  • Asparagus
Egg Plant Instructions:
  • Preheat oven to 350 degrees
  • Clean and slice eggplant into circular pieces
  • Spray pan with coconut oil
  • Place eggplant slices flat in the pan (it is okay if some of them overlap)
  • Pour marinara sauce over all pieces evenly
  • Sprinkle entire bag of cheese evenly on top of eggplant and marinara sauce
  • Place in oven for 15 mins
  • While the eggplant is in the oven, you will prepare sautéed spinach topping.
  • Place stove on medium heat.
  • Spray pot with coconut oil.
  • Pour bag of spinach into pot and season lightly with salt and pepper (do not over season).
  • Cook until spinach is completely sautéed.
  • Sit to the side until eggplant is done.
Eggplant Parmesan Instructions:
  • Take eggplant out of the oven
  • Sprinkle second bag of cheese over the top
  • Sprinkle with grated parmesan
  • Sprinkle bread crumbs over cheese
  • Place in the oven for another 15 mins (be sure to keep an eye on it).
  • All cheese should be melted.
  • Eggplant should be soft but not mushy.
  • Bread crumbs should be brown and crispy.
  • Place as many eggplant pieces on a plate, top with sautéed spinach, and sprinkle with Mrs. Dash seasoning!
This dish is great with asparagus.
 
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Use Old Breast Milk?

                                                      
Have you ever thought about what you could with old breast milk? 
 
Before doing research, I was throwing all of my milk out (I know I can’t believe it either)! I knew normal breast milk had healing properties in it, but I did not know about repurposing old breast milk.
 
Old breast milk can actually be used to heal a baby’s diaper rash, eczema, psoriasis, and cradle cap.
 
Lately Bailey has been getting these awful rashes. The most recent one got so bad her skin was raw and swollen. New born babies tend to poop/urinate a lot, and their skin can be extremely sensitive. We were prescribed nystatin, but I couldn’t wrap my mind around applying something four times a day. Don’t get me wrong the cream worked, but I wanted to find a way to heal the rash naturally. She didn’t seem like she was in pain, but it looked really bad. As a mom, I felt there had to be something I could do.
 
I began by saving the old breast milk. We make about 3 ounces of milk in each bottle and depending on the time of day or how she’s feeling she may/may not complete the bottle within the allotted time. Once I collect enough milk, I fill the sink with water and pour it in. She loves the water! I wish I would’ve taken a picture of her asleep a few mins after the picture above was taken!
 
Let your baby sit in the water for 10-15 mins. DO NOT bath them during this time. Distract them by playing or watch them fight sleep because the water feels good. You don’t want to add in any soap until the milk has had time to work. Repeat this process as needed during bath time until the rash clears.
 
Hopefully it works for your baby!
 
Remember, it takes a village. Moms are a force to be reckoned with when we work together.
 
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Veggie Masala

                                             
Serving Size: 5-7 people
Time: 35 mins 
 
Materials/Ingredients:
  • 7 Idaho/Russet potatoes
  • 2 cans of baby corn (15 oz)
  • 2 jars of 12.5 oz Tikka Masala (Maya Kairal, this sauce has dairy)
  • 3 zucchinis
  • 2 squash
  • 1/4 curry powder
  • 2 tablespoons of butter (earth balance)
  • 1/8 minced garlic
  • 1 cups of green onion
  • large pot
  • strainer
Potato Instructions:
  • Peel and slice all potatoes.
  • Place them in large pot and fill with water until all potatoes are covered.
  • Bring potatoes to a boil and add 2 tablespoons of earth balance butter.
  • Allow potatoes to a boil until soft but not mushy.
  • When potatoes are done, pour them into the strainer and sit to the side until later.
Masala Mix:
  • Slice 3 zucchini and 2 squash and place in the same pot the potatoes were in.
  • Pour both jars of masala mix into pot and both cans of baby corn.
  • Cook on medium
  • Fold vegetables into sauce until covered evenly
  • When the mix is warm, add 2 tablespoons of butter, 1/4 cup of curry powder, 1/8 cup of minced garlic, and fold into mix evenly.
  • Cook for 10-15 mins. Vegetables should be soft but not mushy.
  • Add potatoes to pot and fold in carefully (be sure not to mash potatoes).
Plating:
  • Scoop into bowl, top with green onion, and sprinkle with curry powder.
Enjoy our Vegetarian Indian Masala!
 
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Cajun Vegan Nachos

Servings: 2-4     

Time: 35 mins 

Ingredients:

  • 2 bags of Cheddar Jack vegan cheese (7 oz bags)
  • 1/2 cup of minced banana peppers
  • 1/2 cup of diced red peppers
  • 1 cup of almond milk
  • Umami sliced Mushrooms (6 ounces)
  • Pickled Jalapeños
  • 1 can of black beans (17 ounces)
  • 1 large avocado
  • 1 stalk of green lettuce
  • 1/2 large tomato
  • 8 oz of crab meat (pescatarian option)
  • Green salsa
  • Vegan sour cream.
Veggie Instructions:
  • Dice 1/2 large tomato
  • Chop and clean stalk of lettuce
  • Sauté mushrooms: place in pot with 1/3 olive oil, everything bagel seasoning, and sea salt on medium heat. Allow mushrooms to sauté until soft.
  • Rinse, drain, cook black beans. Mash bean with a fork after they are complete. They will look like refried beans.
Queso “Cheeze” Instructions: 
  • Place 1 cup of almond milk into deep skillet on low heat.
  • When milk is warm add in bags of vegan cheddar jack cheese
  • Stir until cheese is melted completely
  • Add in crab meat (pescatarian option)
  • Season with sea salt, onion powder, slap yo mama, cayenne pepper, and garlic powder (Season until your heart tells you to stop!)
  • Remove skillet from heat
  • Add in minced peppers and minced banana peppers
  • Fold peppers into cheeze evenly
  • Place cheese back on heat on low for 3 min 
Add what your heart desires tortilla chips, cheese, lettuce, black beans, mushrooms, diced tomatoes, sliced avocado, jalapeños, green salsa and sour cream.
 
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Vegan Pot Pie

Serving: 4-6 

Time: 45-60 mins

Ingredients:
  • Mixed vegetables
  • Idaho potatoes
  • Unbleached Flour
  • Baking Powder
  • Pink Himalayan salt
  • Almond milk
  • Vegan butter
  • Water
  • Vegetable Broth (paste)
  • Garlic powder
  • Bay leaves
  • Garlic Salt
  • Rosemary
  • Thyme 
Preheat oven to 350 degrees
 
Potato Instructions:
  • Put 5 Idaho potatoes into a pot with water and boil until soft.
  • Peel potatoes
  • Dice potatoes and sit to the side.
Biscuit Instructions:
  • Pour the following ingredients into a bowl: 1 cup of flour, 2 teaspoons of baking powder, 2 tablespoon of Himalayan salt, 2 cups of almond milk, and 1/4 cup of melted vegan butter.
  • Mix on low until smooth. Ingredients will seem loose. Its okay I promise!
  • Continue to mix and lightly shake 1&1/2 cups of flour into mix. Stop mixing when dough is smooth.
  • Make sure you get all of the dough off of the mixer!
  • Melt a small amount of butter and brush the baking sheet, so that biscuits don’t stick.
  • Scoop a generous amount of dough onto the baking sheet. You should be able to make 5 large biscuits. Don’t worry about the dough being uneven or pretty. You may need two baking sheets depending on the size.
  • Place baking sheet into the oven for about 13 mins on 350 degrees.
  • Take biscuits out of the oven, grab your melted butter, and brush the top of each biscuits.
  • Raise the oven temperature to 450 degrees and bake biscuits for another 7mins/ until light brown.
  • Take out of oven and sit to the side.
Filling Instructions: 
  • Place cast iron skillet on medium heat.
  • Allow 3-5 mins for skillet to warm.
  • Pour 8 ounces/ 1 cup of water into the skillet, scoop 1 tablespoon of vegetable broth paste into water, and lightly whisk.
  • Repeat: Pour another 8 ounces/1 cup of water into skillet, add 1 tablespoon of vegetable broth paste into water, and lightly whisk until paste is dissolved.
  • Add 3 bay leaves to mixture.
  • Gently pour 1 cup of flour into mix and continue to stir with whisk. Your mix should look light brown and thicker.
  • If your filling is too thick, add in another cup of water. Make sure there are no lumps.
  • Add 6 cups of mixed vegetables to the mix and use a spoon to stir. Make sure mix doesn’t stick to the skillet.
  • Cook until vegetables are cooked thoroughly.
  • Add in potatoes and fold into filling evenly.
  • Season filling with a small amount of garlic powder, salt, thyme, garlic salt, and stir.
  • Heads Up: If you are transferring ingredients to a smaller pan, you can cut your biscuits in half and use half of them on the bottom of the pan. Then pour your filling and use the rest of the biscuit halves on top. Lastly, garnish with rosemary.
  • If you are leaving the dish in the skillet, move to the next step.
  • Place biscuits on the top, and garnish with rosemary
 
                                                                                                    
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Postpartum hair loss tips

Top Images: Still Breast Feeding              Bottom Images: August 2020 vs. December 2020

Like me I know a lot of women deal with postpartum hair loss. I am here to tell you it is not fun to literally hold chunks of hair in your hands!

I remember barely combing my hair or trying to braid it and watch hair fall out.

I got my hair straightened twice while pregnant and my hair stylist warned me about postpartum hair loss, but of course I didn’t listen. My hair was so beautiful while I was pregnant. It was shiny and strong. I felt there was no way It could just fall out. To my surprise it didn’t happen immediately. Honestly, it took awhile before it started falling out. I believe it took so long because I breast fed for 8 months.

A few months after I stopped breastfeeding, my hormones started shifting and the hair loss started. The summer of 2020 it got so bad that a lot of my hair was the length of my pinky finger. On August 1st I made the decision to cut it! I stood in the mirror as my husband cut it even. Yes, that’s right I said my husband. No, he’s not a hair stylist, but who better than my bestfriend?

I made a conscious decision to learn more about my hair. I’ll share some tips for postpartum hair loss that helped my hair grow in 4 short months!

  • Utilize YouTube and IG University!
  • Learn what type of hair you have. I have 4C low porosity hair. Remember, what works for one persons hair may not work for yours. 
  • I learned that products with NO sulfates or parabens dried my hair out. It dries it out so much that it literally breaks off! I know shocking right. A lot of huge companies market “no sulfates or parabens”. It was literally killing my hair.
  • I started using TRESemme’ Moister Rich shampoo and conditioner. I never thought this would work for me, but boy it did it change the game.
  • I also started following directions on the bottle. If the bottle says only condition for 10 mins, I did just that. 
  • Buy a deep conditioner if you want to deep condition. I try to stay away from deep conditioning because too much protein makes my hair brittle.
  • Outside of washing and conditioning my hair, I kept my hands out of my hair as much as possible. I started off by washing my hair every two weeks or in between hair styles. I stopped manipulating my hair everyday. No twist outs, clip ins, wash and go’s. This was a hard one for me because I was finally getting comfortable with my natural hair.
  • I started getting light weight protective hairstyles. Knotless braids are awesome!
  • After wearing braids for a few months, I invested in a few wigs! They give me the ability to wash my hair every 6-7 days and braid it in order to keep my hands out of it during the week.
  • I make sure I keep my scalp clean and my ends cut.
  • Last but not least, be positive and patient.  

My hair has grown so much and still thriving! 

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Heal the Little Girl

Recently, my grandma died (yep during a damn pandemic). My dad and I actually had a conversation that was needed in order to finally kill this chapter of my life. That’s right I said kill. It is exhausting to carry this type pain for 20 years.

On the way to the funeral home to make the final arrangements for my grandmother, my dad and I stopped at Lucy’s (its a cafeteria kitchen here in Texas that is delicious by the way). We decided to eat in the parking lot because we didn’t have much time before our appointment. We ended up talking about the conversation I was able to have with my grandmother right before she died. We brought up the trips we use to take to Mississippi, and the girl’s name came up. I instantly started getting nervous.

My dad spoke candidly and confessed that the girls “dad” was raping her! Some of my family also thought he may have had something to do with her killing herself. In that moment, I knew I had a small window to tell him what happened to me. Because of the toxic relationship we have had, I never felt I could tell him. After saying it out, I could see the pain on his face. He was already hurting because his mom died, but now his oldest child dropped a bomb. I know some may not understand why I said something, but I felt it in my spirit that he needed to know. He asked why I didn’t I say something before? I explained “Dad I was so young and scared. I didn’t know if anyone would believe me. Thank God her dad never touched me while I was at their house. But now I see why she did what she did to me”.

After I told him, we drove in silence for the next 20 mins. We haven’t brought I up since and to be honest we don’t have to. A sense of understanding came over me. I feel like God gave me the answer to my last question. Why did she do this to me? It helped me to understand that she was in pain. She was hurting. That in no way excuses what she did, but it did give me room to extend grace and allow her to Rest In Peace.

Forgiveness is an amazing feeling! This was very important to healing this little girl you see here. By the age of thirteen I had been through so much trauma. As I got older, I decided to take responsibility of my own healing and it has been a rocky journey. Almost four years later I am finally getting to smoother grounds.

Through prayer, therapy, readings, journaling, vulnerability, and a lot of boundaries I have been able to start healing. I am not complete, but I am excited to start feeling like the person God ordained me to be. I am here to let you know healing isn’t easy but it is necessary. Stop hurting people because you refuse to heal. It is necessary to heal, so that you can be the best woman you can be for yourself and those around you.

I am living proof! You are are not alone in this.

 

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