New Story￨Facing Inner Blocks

We all love a good story, but sometimes the stories we tell ourselves aren’t very helpful. What tales have you been spinning? They might be old stories, new stories, but are they true stories? Sometimes our lives are dictated by false narratives that create limiting behaviors, ultimately dulling the magic within. Many of us carry these limiting narratives with us for decades! It’s time to write a new story, one that allows your brilliance to shine through. As we trek through the snow on this chilly morning, start to craft a newer, truer, and more magical chapter of your life.

What am I reading?

The Door-to-Door Bookstore by Carsten Henn
Forest Magic: Rituals and Spells for Green Witchcraft by Nikki Van De Car and illustrated by Elin Manon

What’s playing on repeat?
No Sleep Till Brooklyn by the Beastie Boys 

What’s for dinner?

Mashed Potato Bowls

5 lb bag potatoes 
4 tablespoons butter
Milk (enough to make potatoes creamy)
Salt and pepper 
Ground plant-based “meat” or ground chicken or beef 
1 onion
Garlic (as much as you want) 
8 oz mushrooms 
Worcestershire sauce (to taste)
Coconut aminos or soy sauce (to taste) 
Frozen broccoli 
Fresh Parmesan cheese

Instructions: Preheat oven to 400 degrees. Line cookie sheet with parchment paper, roast frozen broccoli for 15 minutes. Remove from oven, drizzle with olive oil, salt and pepper, roast for another 15 minutes. Peel potatoes, boil in salted water until fork tender. Coat pan in a tablespoon or two of olive oil, add the onions and sauté for 5 minutes, or until starting to soften. Add garlic, sauté another minute. Add mushrooms, sauté until lightly browned. Add “meat”, Worcestershire sauce and soy sauce, sauté until browned through. Mash or blend potatoes, add butter, milk, and salt and pepper to taste. Assemble bowls with a base of potatoes, top with “meat”, broccoli, and grated Parmesan cheese. Enjoy! 

Chocolate Covered Oranges

Ingredients:

• 4 clementines, peeled and separated into slices
• ½ cup dark chocolate chips, melted 
• 1 teaspoon coconut oi
• 2 tablespoons chopped pistachios

Instructions

• Line a baking sheet with parchment paper.
• Separate clementines into slices, removing any of the white stringy pieces.
• In a small microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30 second increments until chocolate is melted, stirring between each time interval.
• One at a time, dip each of the clementines into the melted chocolate until approximately one third to one half of the slice is covered. Place on the parchment paper and sprinkle with some chopped pistachios until the chocolate portion is lightly covered. Continue until all of the slices have been completed.
• Place the parchment lined baking sheet in the fridge until the chocolate has fully hardened, approximately 15-20 minutes.
• Eat immediately, or store in a covered container in the fridge to prevent the clementines from drying out.