Change

Change

It sometimes tip toes in 
It sometimes catches us by surprise 
But mainly it stops us and makes us pay attention.

I am adjusting constantly 
My body adjusts in microscopic ways unbeknownst to me
I adjust again 

A coffee sent me reeling 
A lack of in-home barista 
A lack of your presence 
I adjust again 

Reminding myself of your smile
Of the way my heart will flutter 
When you walk in the door 
I adjust again 

I wait 
Your presence a gift
I froth milk 
Reheat the coffee you left me 
I adjust again. 


~dfd


Shalom as we change with grace,

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Quick Apple Chicken Salad

Aunt Linda’s Chicken Salad Recipe


Sometimes a food will bring up nostalgic feelings, this salad always takes me back to a golden time in my life. A time of discovery, growing up, and lingering in the what could be. I loved sitting around Aunt Linda’s island chatting about school, she would check on our hearts, and together we wondered and dreamt about the future. Does food do that to you? I’d love it if you shared!

Today, I give you a snack that could also be used for lunch! Serve it over a bed of greens or on a veggie board along with humus and crackers. I hope you try it and then tuck it in to your go to recipes. You are going to love how it comes together quick and easy!

Ingredients:

12 oz shredded chicken (1 can)
2 green apples diced
1cup of raw almonds
1/4 cup mayo
1/2 tbsp of dry dill
salt and pepper to taste

Instructions:

1. Begin by gathering all the ingredients to your work space

2. mix all ingredients in a large bowl

3. Serve and enjoy!

4. Can be refrigerated for a day or so, may dry out but just add a bit of mayo to moisten!

La Ensalada de Pollo de Tia Linda

Ingredientes:

12 oz de carne pollo desebrada (una lata)
2 manzanas verde cortadas en cubitos
1 taza de almendras crudas
1/4 taza de mayonesa
1/2 tbsp de eneldo seco (dry dill)
sal y pimiento al sabor preferid

Instruciones 

1. Comienza recogiendo todos los ingredientes

2. agrega los ingredientes a un tazón y mezcla

3. listo! sirve y disfruta!

4. puedes guardar la ensalada en la refrigeradora por un día, si se seca le puedes añadir un poco de mayonesa!

Buen provecho,

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Ham Egg Cups

A Simple Recipe For An Easy Breakfast

These ham and egg cups have a way of making me feel prepared. Don’t you need that on Monday mornings, to just feel prepared? I sure do, so I wanted to share this little recipe with you. These ham and egg cups are simple and yet full of possibilities. Just try them and see for yourself! (p.s. let me know if you do!)

So, here goes a super easy one.

Ingredients

12 pieces of Ham (I love Applegate slow cooked Ham)
12 eggs
Salt and pepper to taste
Herbs de Provence about a teaspoon
Oil spray bottle

Supplies 

a muffin tin

Instructions 

1. Begin by gathering all the ingredients to your work space

2. Preheat oven to 350 degrees

3. Prep the muffin tin by spraying it with the oil 

4. Place the ham in each muffin tin space forming a pocket

5. Fill the ham pocket with the egg

6. Sprinkle with salt and pepper to taste

7. Sprinkle with Herbs de Provence

8. Spray the eggs with oil and place it in the oven

9. Cook for about 20 minutes

10. Serve warm and enjoy

Notas

They can also be stored in an air tight container for a week they reheat beautifully!

Take care to start with less salt if you are not using Applegate ham, I have found other brands of ham are more salty.

Buen provecho,

, ,

A Go to Guacamole

Guacamole delicioso y fácil

Easy guacamole to make with your kids.

Ingredients

3-4 ripe Avocados

21/2 white onion (or red)

2-3 Roma Tomatoes

1/4 cup of fresh cilantro 

1tsp of oregano

1/4 tsp cumin

1/4 tsp paprika 

1/2 tsp pepper

1/2-1 tsp of salt

Supplies 

A bowl with a flat bottom

A fork

A spoon

Knife

Cutting board

For Serving Choose any of these

Your favorite tortilla chips

Plantain chips

Cucumber, celery, and or carrots

Or just eat it by the spoonfuls

Instructions 

1. Begin by gathering all the ingredients to your work space

2. Dice onion and tomatoes and add it to the bowl

3. Halve avocados lengthwise removing the pits and set them aside for later. You can remove the pits easily by squeezing the avocado half gingerly until the seed pops out. 

4. With a spoon scoop out the flesh of the avocado and place into bowl with a fork mash the avocados to chunky consistency. Add the lime juice directly on the mashed avocados then add it to the bowl with the other veggies.

5. Chop the cilantro and add it to the bowl

6. Add the spices and stir until well combined

7. Add 1/2 tsp of salt and taste. Then decide if you want to add more salt until you it is to your liking. Stir again adding the pits to help it stay fresh-then serve!

Buen provecho,

PIC Credit: Cameron Braun

Post also appeared in Eclecticshadesmagazine March/April 2019 Issue

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Easy Couscous Salad

Deliciosa ensalada de cuscús

A colorful, tangy, and crunchy couscous salad.

This salad reminds me of laughter and cool breezes while dining al fresco in Greece. My family and I traveled there during my college years and the texture and unbelievable flavor of the food has never left me. Another thing I remember is how the table was central to everyday life; people gathered, they shared good food, and lingered over heart connections. 

I invite you to gather your community, set the table, and enjoy deep Christ centered conversation together. This salad will help you do it easily and without much fuss. You can grill some chicken and use this salad as a side dish and Listo! you have a healthy meal to share! 

Ingredients

1 medium sized glass jar or food storage container
1 small red onion (or a half of a large red onion)
1/2 cup red wine vinegar
1/4 tsp oregano
1/2 tsp coarse sea salt
1/4 tsp cumin

1 cup of pearl couscous /(I used a tri-color Israeli toasted one)/ 

2 cups of cherry tomatoes /cut in half/

1 English cucumber /cubed into medium sized cubes/ 

1 can of garbanzo beans /drained and rinsed/

1/2 red onion /thinly sliced/

1 cup feta cheese 

1/4 cup of fresh parsley /chopped/

1/4 tsp cumin

1/4 tsp ground black pepper 

1/2 tsp sea salt

For the vinaigrette 

1/4 cup of olive oil + one tablespoon  to cut the tartness after you mix the ingredients 

1/4 cup red wine vinegar

1 lemon /juiced/

2 cloves of garlic /minced/

1stp dried oregano

salt and pepper to taste

Instructions

1. Begin by gathering all the ingredients to your work space

2. Thinly slice the red onion and put them aside

3. Take a quart sized pan and fill it with water, add salt and a splash of olive oil. (This step is flexible. Cook the couscous like you would cook pasta or follow the instructions on the package.)

4. Bring the water to a boil and then add the couscous simmer on medium until the couscous is “al dente,” not hard but not too soft. about 8-10 minutes. Then drain the couscous, rinse under cold water, and set in the refrigerator to chill. 

5. While the couscous is cooking, finish chopping the rest of the vegetables. (Keep your eye on the stove, anytime I cook pasta inevitably the water boils over.) 

6. While the couscous chills, mix the vinaigrette ingredients in a jar and shake vigorously until well blended. Taste to check the tartness and flavor. You may need to add the leftover olive oil or more salt and pepper. 

7. In a salad bowl, combine the cherry tomatoes, garbanzo beans, feta, cucumbers, red onions, and parsley. Then add the chilled couscous. 

8. Serve immediately or place in the refrigerator for a few hours for the flavors to meld.

Deliciosa ensalada de cuscús

Ingredientes:

1 taza de cuscús de perla (yo use un cuscús de tres-colores)

2 tazas de tomates cherry cortados por mitad

1 un pepino cortado en cubitos medianos

1 una lata de  garbanzo escurridos y enjuagados 

1/2 una cebolla roja picada bien delgadita 

1 taza de queso feta 

1/4 taza de perejil picado 

1/4 cucharadita de comino

1/4 cucharadita pimienta molida

1/2 cucharadita de sal

 Para la  vinagreta 

1/4 taza de aceite de oliva + una cucharada para cortar la acidez después de mezclar los ingredientes 

1/4 taza de vinagre de vino tinto

El zumo de un limón

2 dientes de ajo picados

1 cucharadita de orégano seco

sal y pimienta a sabor

Instruciones 

1. Comienza recogiendo todos los ingredientes

2. Toma la cebolla y córtalas en rebanadas finas

3. Cocina el cuscús siguiendo las instrucciones del paquete, cuando el cuscús esté al dente, escurrirlo, enjuagarlo en agua helada, y ponerlo en la refri para que se enfríe. 

4. Mientras el cuscús se cocina termina de cortar el resto de los vegetales. 

6. Mientras el cuscús se enfría, mezcla la vinagreta en un frasco y agítalo vigorosamente hasta que esté bien mezclado. Pruébala para ver cómo está de ácido, podría ser que tengas que añadir más aceite de oliva o sal y pimienta. 

7. En una ensaladera, combina los tomates, garbanzos,queso feta, pepinos,cebollas rojas, y perejil. Después agrega el cuscús frío.

8. Sirve inmediatamente o ponlo en la refri un par de horas para que los sabores se mezclen. 

Buen provecho,

PIC Credit: Cameron Braun

Post also appeared in Eclecticshadesmagazine March/April 2019 Issue

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Create the Easiest Pickled Red Onions

take your power bowls and salads to the next level

Cebollas Rojas Encurtidas.


One of my fondest memories growing up in Honduras was spending time cooking with my aunt. She cooked outside on a mud stove that she herself remuded and took care of every day. She always had a pot of beans on the stove and mounds of tortillas handmade everyday. All of her delicious food was garnished with one kind or another with encurtido. On my travels to the Caribbean I rediscovered this childhood favorite and vowed to figure out how to make it at home! I asked my mom to give me her recipe because in Texas we kept a Texas-sized jar of vegetable encurtido on the kitchen counter too! Sabroso! As I’ve played around with my mom’s recipe my favorite encurtido to make is an easy pickled red onion recipe.

The total time for this recipe from prep to table is 20 minutes to 1 hour depending how long you want to let it marinade before you use it.
I make small batches so I use either a half of a large red onion or a small red onion and that makes about 8 servings. Each serving is about 1/2 a table spoon.

Ingredients

1 medium sized glass jar or food storage container
1 small red onion (or a half of a large red onion)
1/2 cup red wine vinegar
1/4 tsp oregano
1/2 tsp coarse sea salt
1/4 tsp cumin
1/4 tsp ground black pepper + 6 or so whole kernels of peppers
1 bay leaf

Instructions

  1. Begin by gathering all the ingredients to your work space
  2. Thinly slice the red onion and put them aside
  3. take the glass jar and and mix together the remaining ingredients
  4. add the onions and stir well. If you are using a jar you can give it a little shake
  5. Listo! let it sit for at least 10 minutes before you use it.
  6. Now garnish any meal especially a breakfast with a sunny side up egg!

Notas

*Making this recipe should feel very comfortable and organic for you. Do not hesitate to add more of any of the ingredients to make it to your taste.
*Sometimes my slicing is not equal and uniform and that’s ok! The sharper your knife the better your slicing technique will be.
*When I don’t have oregano I substitute Herbs de Provence instead-you will love this herb blend!
*if you would like to submerge your onions completely you can add a bit more of vinegar or even olive oil.

Enjoy,

PIC Credit: Cameron Braun

Post also appeared in Eclecticshadesmagazine March/April 2019 Issue

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A Recipe to Make Today

Crispy Carnitas

Make this recipe and make your life deliciously simple.

These crispy carnitas will not only become your favorite meal but they will also make your life easier! You can make a double batch and they will help meal  planning for the week easy peasy. You’re  welcome!

Ingredients

Rub:

  • 1 table spoon of dried oregano
  • 2 tsp of ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground chipotle (optional)
  • 1 tsp salt
  • 1 table spoon of Olive Oil, Avocado oil, or ghee

Crockpot or Dutch oven of pork shoulder:

  • about 3 lbs of pork shoulder, butt, or tenderloin
  • 3-4 garlic cloves minced
  • 1 onion chopped
  • 2 bay leaves
  • about 5 peppercorns
  • Juice of one orange
  • juice of one lime

For Serving

1 table spoon of Olive Oil, Avocado oil, or ghee

  • cilantro 
  • lime wedges
  • salsa
  • avocados
  • tortillas*  
  • rice*
  • Cotija Cheese*
  • cauliflower rice
  • pickled red onion
  • a greens blend 

Instructions

  1. Begin by gathering all the ingredients to your work space and prepping the vegetables. Prepare the meat by cutting it into about 4 in cubes and pat dry with a paper towel and place in crock pot or dutch oven. 
  2. Combine rub ingredients  and rub all over the meat.

For Crockpot

  • Prepare the Vegetables.
  • With your hands add rub to the meat covering the cubes on all sides. Then top with the prepared vegetables and remaining ingredients . Make sure to include the juiced orange and lime rinds . Cover, cook on high for four-6 hours or on low for 6-8 hours. When done you will find the meat separates very easily with two forks and will be very tender.
  • Once Cooked remove the meat from the crock pot place it a bow allow the meat to rest about 10 minutes.  Remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.

For Dutch Oven

  • Preheat the oven to 300 degrees and place the oven rack in lower middle position. 
  • Prepare the vegetables. 
  • Once you’ve added rub to the meat  top with prepared vegetables the remaining ingredients. Make sure to include the the juiced orange and lime rinds.  Cover and cook.
  • At 1 hour check the meat to ensure you have enough juices rendering if you find that its gotten dry you can add a 1/2 cup of broth. 
  • Cook for another hour to 2 hours until meat is tender and falls apart easily or internal temperature is at least 150 degrees.
  • Remove from oven and allow the meat to rest about 10 minutes in Dutch Oven, remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.

To Serve

  • Heat a drizzle of olive oil ( or preferred oil) in a medium skillet. Without overcrowding the meat cover the surface of the skillet and add a little of the carnitas’ juice. Brown just until the juice has almost evaporated and then flip them and cook a bit more. Make sure to not let them get too dry.
  • You can store the remaining meat in an air tight container and repeat these browning instructions when ready to use the left overs.
  • Use any of the sides or toppings listed above to serve. Enjoy!

Notas

  • Whole 30 approved casava tortillas 
  • Omit rice and cheese if whole 30 

Enjoy,

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Learn Together

5 Easy ways to learn together during National Black History Month
You can checkout the Bravery Magazine Collection here.

February is one of my favorite months! Not only because it’s my birthday month, although that plays a big part in it being my favorite, of course but also because I feel hopeful in this month. There’s a hope found in February that I don’t see in any other month, its almost like it marks a crossroads for the rest of the year. It is as if the hope of Spring and the Winter unseen growth seem to collide full force into February creating a catalyst for love to win over apathy.

This year, we don’t want to pass up the opportunity to grasp all the hope available in February when it comes to Black History Month. We want to gather cozy and use our family time to also include learning together. I’m excited to share with you five cozy ways to do this as a family while using your senses to enjoy it all. Will you join us in celebrating Black History Month in a new way?


Watch


Netflix is offering these beautiful read aloud read by influential black people who continue to use their voice with courage and give us opportunity to listen to black voices that lead us well. Here‘s the trailer. Your kiddos will enjoy it alongside you and one will not be enough! I especially love this series because it highlights the talent and skill of Black writers reminding us that we don’t only have to learn about their history through books about civil rights but we can also see into their souls as they write about the experiences they have had in their own skin. This is not the only thing you can watch, there are so many good movies and documentaries to prick from as well.

Another good one for your kiddos to watch alongside you is found on Prime Video. Or just to watch on your own and put yourself in the shoes of a Black child in the time around the Civil Rights Movement and gain more insight for how Black children today are asked to take on life so differently then most of us have to. An American Girl Story-Melody 1963: Love Has to Win. They do a beautiful job of depicting

Listen

Music is an easy way to enjoy the amazing talent of Black musicians. Through their words, rhythm, and powerful compositions we can learn more about how they have been shaped by their own history and see how important it is for us to know that history in general has been shaped by them as well. Here are a few of our favorite play lists from different places on the inter webs. Check out this playlist on Prime. Here’s our new favorite one on Apple Music.

https://music.apple.com/us/album/remember-me-to-harlem-ep/1549821910

A free play list on on You Tube.
An Afro-latino play list by Spanish Mama

Read

This is one of my favorite ways to learn and also enjoy the Black culture so close to us and so available to us we just need to make time to immerse ourselves in it. The kids and I are reading Brown Girl Dreaming by Jacqueline Woodson. This is a beautiful book, a memoir written in poetry form.

A reading

We are also reading through our Bravery Magazines, we are reading about Maya Angelo and working through the activities in the magazine. We are learning about poetry, caring for each other, and how two creatively connect with others realizing we all have more in common than we think. The kids then sent their friends electronically their about me questionnaire and asked their friends to fill out a blank one and send it back to them to see how much they have in common.

Taste

Of course we needed to include food, because well I love food. Celebrating Black History Month requires food indeed. I want to share with you a recipe that I want to try and one we already love and how food connects us through even when we live across the world from each other.

Picture by Chocolate for Basil

I can not wait to try this Peanut Stew. My friend from Central African Republic makes a delicious meat dish with peanut butter, this recipe reminds me his dish.

As I wrote this article I learned about the “after-chop” dessert course of Western Africa high lighting the fruit salad. Giselle loves making fruit salads and I am so excited to try a African fruit salad with her. One of the most interesting things about this fruit salad is that they add avocado to it. I found this list of ingredients, on kidactivities.net “A fruit salad can be made from just three or four of the ingredients listed below.
.Any of the following (fresh or canned): avocado, banana, grapefruit, guava, mango, melon, orange, papaya, peach, pear, pineapple, tangerine, juice of one lemon, crushed mint leaves, grated coconut, or chopped roasted peanuts, sugar or honey.”

Support

I have been meditating on this verse recently, especially when it comes to how and where I spend my money.

‘For where your treasure is, there your heart will be also.

Matthew 6:21

So, as a family we want to make a more conscious effort to support local businesses especially those owned by people of color. I especially want to take great care to not always lean to convenience but to choose a small business over next day shipping. One of the places I want to support more this year are the small black owned book stores. I love books and this year I want to support small book stores over the convenience of Amazon.

What about you? In what ways are you celebrating Black History Month? What ides from the five listed above will you implement?

Gracefully,

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Butternut Squash Soup

Do you have a soup on your thanksgiving menu? If you don’t, I think this soup will change that real fast. This soup will make you feel cozy and thankful with its sweet notes that are enhanced by savory spices.

Here in Ohio, I savor watching summers fade into fall with annual anticipation. This is the golden time of year for me. Each dreamy fall day has marked my soul with their invitation to relish the beauty, to remember cycles and traditions, to let some things go. So, this Thanksgiving week as we let go of discontentment make this soup to nurture your soul. Wether it makes it on your Thanksgiving meal or for an easy meal after the celebration, I promise you will be glad you did. I invite you to set your table, light a candle, and let your tables nurture your health and open your heart to give thanks as you break bread together.

Ingredients

2 strips of bacon*
1-2 tbsp of olive oil or ghee*
1/2 of a shallot, chopped
1 onion, chopped
2 cloves of garlic, coarsely chopped
5 carrots, peeled and cubed
1 green apple, cubed
1 butternut squash, peeled and cubed
1/2 tsp oregano
1/2 tsp of smoked paprika
1/4 tsp cumin
1/2 tsp fennel seeds
1/2 tsp coarse sea salt
1/2 tsp ground black pepper
1 bay leaf
1 can of fire roasted tomatoes (28 oz)
1 can of Whole fat unsweetened Coconut milk
2 cups of chicken broth
1/2 cup of boiling water

For Serving

Shaved parmesan, manchego, or your favorite aged cheese
Pumpkin seeds
Crusty bread and a favorite salted butter

Instructions

Begin by gathering all the ingredients to your work space and prepping the vegetables.

  1. Even as your are chopping and prepping, heat a large pot on medium heat and cook the two slices of bacon. Let the bacon get crispy but be careful it doesn’t burn. When the bacon is cooked to your liking remove it and set it aside, it will crisp up even more as it cools.
  2. Add the tablespoon of olive oil or ghee to the pot. Then add your shallot and onion and let it cook, about 5 minutes, until it becomes translucent and smells divine.
  3. Add the garlic and sauté for about 1 minute. Do not let the garlic brown too much or it may turn bitter.
  4. Add the cubed vegetables, carrots, squash, and apple. At this point you may need to add more olive oil or ghee* depending on how big your butternut squash is. As they sauté add the spices and let it all sauté for 15 minutes.
  5. When the vegetables start to soften add the can of fire roasted tomatoes. Pour the half cup of boiling water in the empty tomato can to get all the sauce out, then pour it into the pot. Add the bayleaf and the two cups of chicken broth and let it simmer on medium for 20-25 minutes until all the vegetables are soft. Do not let all of the water boil down. It should have lots of broth.
  6. Heat up the oven and prepare the bread you want to serve. Cut up the crispy bacon and put in a bowl, set out a bowl of the cheese, and a bowl pumpkin seeds.
  7. When the vegetables are very tender, taste it, you may need to add more salt and pepper. Add the can of coconut milk and let it simmer for a few more minutes maybe 4 or 5. Remove the bayleaf and transfer the soup to the blender, blend it until smooth. You can also use an immersion blener for this step.Serve immediately with warm crusty bread topping the soup with bacon, cheese, and pumpkin seeds.

Notas

Making this recipe should feel very comfortable and organic. Do not hesitate to add more of any of the spices to make it to your taste.
*Ghee is a clarified butter that you can find almost in any store now. I love to sauté and roast with it but you can also substitute butter or olive oil.
*When I don’t have oregano I substitute Herbs de Provence instead – you will love this herb blend!
*You don’t have to use bacon if you want to keep this recipe vegetarian.
*This soup tastes even better when shared with friends.

I pray Thanksgiving Blessings over your family,

Psalm 100 Booklet

A beautiful interactive booklet to help you store His word in your heart this Thanksgiving alongside your children. 

Get your copy delivered straight to your inbox here.

A ThankFull Home Playlist

Plus a Free Thanksgiving gift

Almighty God to you all hearts are open

Search and know our thoughts and anxious fears

Wash us in the fountain of your mercy

Come with your light, we cannot hide from you

–Almighty God by Sandra McCracken

Open Hearts, ThankFull Hearts

Thanksgiving Day is just around the corner and although this year may look different around the table we still need to cultivate a thankful heart. I am once again pausing with the liturgy of the year, this holiday marking a moment for me to be still. To open our hearts can be difficult but one of the ways I find this practice easier is through music. Music is a beautiful usher, it leads my soul to deeper communion with my Creator. I have done the hard work for you and curated a play list that will usher your heart to open up in with thanksgiving!

I invite you to join me to listen to play list below exhale the tension out and inhale in hope. Be blessed.



Psalm 100

A Psalm for giving Thanks.

I created a beautiful booklet for you and one for your kiddos so that together you can take some time to slow the hustle and rest together. This booklet will walk you through Psalm 100, gives space for coloring and doodling as well. While you read it and memorize together you will have the opportunity to add color and even write a thanksgiving prayer. You can find more information here on how to get it delivered straight to your inbox.

So, let’s open our hearts and give thanks,