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Let's Talk About Fibroids

Let's Talk About Fibroids

September 16, 2020

Sweets

Breakfast, Sweets

Spiced Ginger Zucchini Bread

November 22, 2019

Cherry Jam w/ Whipped Cream & Pistachio Crust

July 30, 2019

Spiced Grilled Fruit w/ Vanilla Ice Cream

July 2, 2019

4-Ingredient Blueberry Yogurt Bark

May 17, 2019

Celebrate Almond Day & Valentine’s Day with These 5 Delicious Almond Pairings

February 11, 2019

Blueberry Basil Piraguas

June 19, 2018

Fudgy Black Bean Brownies

June 12, 2018

Chocolate Chip Oat Cookies

December 26, 2017

Cinnamon Nutmeg Spiced Nuts

September 20, 2017

3 Ingredient No-Churn Blueberry Coconut Ice Cream

June 14, 2017

Bite-Sized Vegan Blueberry Cheesecakes

May 17, 2017

Breakfast, Sweets

Walnut Oatmeal Banana Bread

May 9, 2017

We’ve been wanting to cover fibroids for the lon

We’ve been wanting to cover fibroids for the longest time, and specifically wanted to interview a black woman on this topic since African-American women have a higher prevalence of fibroids, and experience more severe symptoms and unique concerns. We were SO happy to find Dr. Soyini Hawkins @soyinihawkinsmd, a board-certified, fellowship-trained Minimally Invasive Gynecologic Surgeon.

In This Episode We’ll Cover:
• Whether or not black women have a higher prevalence of fibroids
• Symptoms of fibroids and how to find out if you have them
• Ways to manage fibroids via lifestyle changes and/or medical treatment
• How to decide when fibroid surgery is appropriate & MORE!

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I love saving mental energy by having dishes on ro

I love saving mental energy by having dishes on rotation that we make every week. My favorite is pizza. We have it every Sunday and keep it fresh by choosing a variety of seasonal toppings from week-to-week. We save time (& money) buy purchasing the pizza sauce and dough in advance (for the MONTH) then buying the cheese and toppings on a weekly basis. ⠀
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This week we partnered with our friends at @lightlifefoods #ad to make a Kale and Caramelized Onion Pizza with their Plant-Based Italian Sausage. OMFG. This was absolutely the best pizza that I’ve ever made -- my husband can attest to that. The sausage is made from only simple ingredients (like peas and beets!), it’s flavored SO well and paired perfectly with kale and onion. ⠀
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Here’s what you need⠀
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🍕 1 #lightlife Plant-Based Italian Sausage link⠀
🍕 1 lb of pizza dough⠀
🍕 ½ cup of chopped kale ⠀
🍕 ⅛ chopped onion⠀
🍕 ¾ cup of pizza sauce⠀
🍕 1.25 cups of cheese (plant-based or regular), divided⠀
🍕 2 teaspoons of olive oil, divided ⠀
🍕 1 tablespoon of chopped fresh basil ⠀
🍕 Optional seasonings: garlic salt, pepper, crushed red pepper flakes⠀
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Here’s what you do⠀
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Preheat the oven to 475F. Roll pizza dough into a circle and place on a baking sheet lined with parchment paper.⠀
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Chop the kale and onions. Remove the sausage link from the casing, then break off into ½ inch pieces. Heat 1 teaspoon of olive oil on medium-high heat then add sausage, cook for 3 minutes on each side or until brown. ⠀
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Remove sausage from pan and place in bowl, add onions into pan and cook until translucent (about 4 minutes, remember to stir). Add extra oil here if you need to. Add kale and cook for another 3-4 minutes. While the onions and kale are cooking, add pizza sauce to dough and then top with 1 cup of cheese. Line the edges of the crust with olive oil, so that it gets extra crispy⠀
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Cook for 7 minutes. Remove pizza from oven and add sausage, kale, onions and ¼ cup of cheese. Return to oven and cook for an additional 2-3 minutes or until cheese has melted. Once done cooking, let cool for a few minutes then slice. Top with fresh chopped basil, spices and an extra drizzle of olive oil. ⠀
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Enjoy!

Felt a slight breeze and drop in temperature, whic

Felt a slight breeze and drop in temperature, which is my cue to start throwing all foods in the oven lol Here are some herb roasted baby potatoes with feta and furikake. Swipe 👉🏽 for video action. Made this to enjoy for breakfast/lunch/dinner for the week. In the mornings I pair with a fried egg, and in the afternoons I’ll enjoy with fish or a tofu stir-fry.

For those of you not familiar with furikake, it’s a Japanese seasoning made with seaweed, sesame seeds, and salt. It pairs perfectly with rice, but I add it literally anything savory. They now have it in Trader Joes, and you can also get on Amazon. If you don't have any on hand, feel free to omit.

Anyways, enjoy the recipe! Also on the site. 💞 Wendy

4 servings

🥔 1 pound of small quartered potatoes or baby potatoes, skins on
🥔 1/4 cup vegetable oil
🥔1/2 teaspoon soy sauce
🥔1/2 teaspoon garlic powder
🥔1/2 teaspoon paprika
🥔Pinch of cayenne pepper
🥔1/4 teaspoon salt
🥔1/4 cup parsley
🥔2 scallions
🥔1/3 cup of crumbled feta and 1-2 tablespoons of furikake, for topping

Preheat the oven to 425F. Add the potatoes to a small oven-proof skillet or baking dish. In a small bowl, mix together the oil, soy sauce, spices, and salt. Massage the oil mix into the potatoes, and bake for 45-55 minutes, or until the potatoes are crispy and tender throughout. While the potatoes are roasting, add the parsley and scallions to a food processor and pulse until finely chopped. Once the potatoes are done, toss with parsley and scallion mix, feta, and furikake. Enjoy!