I made this recently and had to share with you all. If you’re looking for a simple, nourishing, and satisfying meat alternative, this one may be a great option for you. It’s packed with plant-based protein, healthy fats, and flavor, while still feeling light and supportive to your body. Perfect for tacos, nachos, salads, or however you want to get creative in the kitchen. Here's the recipe: 1 cup uncooked French green lentils (you will use 1 ¾ cups cooked lentils) 1 cup walnut pieces, toasted 1 ½ teaspoons dried oregano 1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder ½ teaspoon fine grain sea salt, or to taste 1 ½ tablespoons extra-virgin olive oil 2 tablespoons water Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined. To save time, you can use one (15-ounce) can of lentils (drained and rinsed) instead of cooking the lentils from scratch. Enjoy!!!!

Hey ya'll. I made a Greek Salad last night and wanted to share the general recipe in case anyone wants to make it. It turned out great. Ingredients Dressing: ¼ cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 garlic clove, minced ½ teaspoon dried oregano, more for sprinkling ¼ teaspoon Dijon mustard ¼ teaspoon sea salt Freshly ground black pepper For the salad: 1 English cucumber 1 green bell pepper 2 cups halved cherry tomatoes 5 ounces feta cheese, (I used a vegan feta option) ⅓ cup thinly sliced red onion ⅓ cup pitted Kalamata olives ⅓ cup fresh mint leaves Adjust amounts as desired. Enjoy!!!!

Happy Sunday, beautiful souls!!! Today is the last day of the month; a perfect moment to pause, breathe, and honor everything you moved through, learned, released, or simply survived. You made it here and that alone is worth celebrating Before we step into a new month, ask yourself: What am I proud of from this month? What can I gently let go of? What energy do I want to carry forward? Let today be a soft closing: a moment to return to yourself, reset your spirit, and create space for what’s next. Share one thing you’re releasing… and one thing you’re calling in for the new month.

Sometimes the simplest things are the most satisfying….like a pot of homemade stovetop popcorn made with love. 😍 All you need is: 🥥 Organic coconut oil (Costco for the win!) 🌽 Quality popcorn kernels (I love these Black Jewell kernels! I ordered on Amazon!) 🧂 A dash of herbed sea salt Pop it on the stove, let the aroma fill your kitchen, and enjoy a light, nourishing snack that feels warm, grounding, and delicious. Popcorn is actually a great option when you make it yourself. What’s one of your favorite healthy snacks when you want something tasty but still mindful?

Happy Tuesday, beautiful souls!!! Today’s reminder: what you feed your body feeds your energy, focus, and mood. Food isn’t just fuel; it’s information for your cells, your spirit, and your emotions. Here’s your Tasty Tuesday practice: --Choose one meal or snack today that’s colorful, fresh, and full of life. --Slow down. Taste every bite. --Take a deep breath before eating and silently say: “This meal is nourishing my mind, body, and soul.”