In college, I once had a professor who said to my class: do you really think your feelings are so original that no one else in the history of the world has ever felt those feelings? Basically he was saying there is no such thing as original thought. When we go through an experience, we likely aren’t feeling brand-new-to-human-kind-feelings but they are new to us individually! Unique or not, our feelings—especially during trying times—matter.
What makes you think you and your feelings are so special?
I think there is this idea, particularly in the health community, that the more you know and the more you invest in experiences to grow yourself, the better you become. You can’t learn about what makes you feel good and happy and not want to pursue that. That’s self-development and there’s a special kind of confidence and power that comes with knowing yourself well enough to be able to identify what makes you thrive. The difficult part comes when you plateau or, worse, take a nosedive in the total opposite direction.
In my case, I can almost look back to a few months ago and remember feeling like I was at the top of my young adult game. Now, I feel anything but that. I asked myself: how did I get here? I was doing everything right. Yet, right now, I just don’t even know how to deal.
So how do we navigate the world of new feelings and new experiences?
We can get so used to the rising joy from checking off personal goals that we forget what it was like to not be able to accomplish things with such ease. We forget how, when we were younger, EVERYTHING was new and we had to just take a deep breath and begin.
As adults, our tendencies may not lean towards inventiveness. Rather, we think we know it all; or have at least experienced enough, to be able to maneuver new situations. Perhaps I should only speak for myself here but I got comfortable with being me. I was happy with me but I also hadn’t ever tried being me in the outside world.
Think of this: it’s EASY to make time for you and what you want if all you have to worry about is you.
When you throw other people, other commitments, and, let’s be real, other priorities into the mix, it is a rocky and convoluted road.
For the past two months I’ve been overwhelmed with the growing intensity of change in the air. One new experience: fine. Two: I’m managing. Three, four, five, and counting: it’s a struggle to keep head above water nonetheless understand the changes. That’s what we need to do, right? Figure out the change so that we can get past it?
No, on the contrary, I’d argue that we’re better off trading our focus from the change to the experience.
Again, these past two months, changes have been happening. I keep turning my head side-to-side, watching as what I thought I knew warps and transcends into something else, and clutching at the nearest something IN SEEK OF STABILITY. Stability that isn’t tangible because it resides inside us.
We can’t always have the luxury of time to come to understand a change. Many times, change just happens and we must adapt. But how?
What I can work on, and am currently working on, is coming to terms with is the experience. I remind myself of older, somewhat difficult experiences that I didn’t think I would be able to get through and eventually did. The getting through part is what’s hard.
For starters, I’m relearning what it means to give myself grace. To sit with the unpleasant emotions. I remind myself that IT IS OKAY to admit this current experience SUCKS. I am allowed to wallow in the discomfort so long as I need but this current situation IS NOT my everything.
Talk to someone. I know this isn’t as simple as it sounds. This was probably the HARDEST thing for me because I am such an isolated person and don’t let others in. Still, my family was there. Multiple friends noticed that I didn’t seem like myself either. It’s hard to let someone in, especially if that is the reason you feel hurt now. Though, even lighthearted conversation can do wonders for the soul.
Alternatively, writing is a wonderful tool. It has been really helpful for me to flesh out the swirling thoughts in my head. Sometimes I’ll write in letter-format (send or don’t send off—your choice), sometimes poems flow out of me, and sometimes I’ll just write down stories or memories so I can come back and remember what it was like to feel. I like writing lists, too. While I allow myself to write about what sucks, I’ll try to encourage myself to write at least one thing I’m grateful for, too.
Compile inspiration. In my journal, I’ve got several pages filled with quotes that I’ve heard or read or made up in my own head. It feels monumental to see a phrase that resonates with you on paper. Do you use Pinterest or WeHeartIt? If you’re not much of a writer, it can feel equally satisfying to create a board with a collection of images that match the aesthetic of your life. A mood board, if you will. Give it a try.
At this point, I don’t have the answers. I’m in the midst of the discomfort and struggle but I’m optimistic that I won’t always feel like this. On a final note, I found this video by Kayln Nicholson on YouTube to be extremely helpful. It is about how to let go of toxic things. The title may sound a little extreme but she talks through the beginning steps, the working-through steps, and the steps for how to actually move on. Check it out for some added pep, inspiration, and motivation to give yourself what you need during difficult times.
I’m just a girl who is in pain and is remembering that my new feelings stem from a place that maybe isn’t so new. All I can do is navigate this one step at a time. If you’re also going through something, try any of my recommendations in the post. If nothing else, please reach out! You might be surprised at what someone else can offer that you didn’t know you needed yourself.
Have you ever wondered how to make your smoothies ultra thick and fluffy but just end up with a flat fruity liquid? Stay tuned for my top fluffy smoothie tips!
As I write this, I’m currently at home, in my comfy clothes, and with a mouth full of stitches. Okay, that sounds dramatic but, with all seriousness, I did just get my wisdom teeth removed. I know the thought of dentists and teeth weirds some people out so go ahead and skip to the bottom if you’re just here for the recipe.
Ever since November of last year, I knew 2018 was going to be the year I would get my wisdom teeth removed. My dentist has been telling me they were surfacing and close to pushing on my other teeth. So, after my last dental check-up, I just bit the bullet and made an appointment.
I’ve never had cavities or any big problems with my teeth so I can’t say I had too many concerns going in. Obviously the pain was concerning. Also, the fact that I would need to take some days off of work for recuperation was concerning (since I’m currently on my first year probationary period). Though, the real fright came the day of my wisdom teeth extraction when I got some news sprung on me.
While I was prepared to get all four of my teeth pulled out, I was not prepared for was the information my dentist gave me that day. Apparently, my two bottom teeth were literally grazing the top of a very sensitive nerve canal in my jaw. Basically, my dentist said, if the nerve gets damaged during the extraction, I could end up with numbness for a few weeks, months, or even a lifetime.
Perfect timing to break this to me, doc.
The chances were super slim. Apparently 99% people who have that occur will regain feeling within six months. So, I mean, my wisdom teeth were still wreaking havoc in my mouth… I figured I just needed to go through with the procedure as planned.
Thankfully, I’m here three days later and I’m okay. My cheeks are super swollen but I hardly have pain so that is good. I was even able to eat some solid (but soft) food today! Yay!
Let’s keep up the spirit of celebration by talking about this Sweet and Fluffy Smoothie Bowl, yeah?
Sometimes a drinkable smoothie is good. Sometimes a thick frozen puree is calling my name. And sometimes, I’m craving a fluffy cloud for breakfast. Anyone else?
If you have trouble getting your smoothie fluffy, use these ingredients:
Frozen banana – a usual suspect in smoothies but undeniably the best creamy and naturally sweet addition.
Chia seeds – add a tablespoon to your smoothie liquid (milk or water) to soak before adding the rest of your ingredients. Trust me. The soaked chia makes ALL the difference.
Ground flaxseed – follow the same method for the chia seeds for an easy, nutritious way to add body to a smoothie.
Frozen mango – serves to add thickness and fluff, and sweetness, just like banana.
Frozen cauliflower – the trendy fruit-free smoothie thickener. When mixed with other berries, spices, or flavored powders, it will remain unrecognizable in your smoothie. Try my Sweet Potato Cinnamon Peach Smoothie!
Frozen zucchini – you’ve seen me use this in previous smoothies like my Green Banana Tahini Shake and Zucchini Smoothie Bowl. I love using this light and easily digestible vegetable to give my smoothie some body.
Protein powder – it’s hard to get a fruit-only smoothie to be fluffy but add in some protein powder and suddenly it becomes a thick shake-like texture.
And for a new fluffy smoothie ingredient discovery of mine…oat milk!
Oat milk – make your own by soaking half a cup of dry rolled oats in 2-3 cups of water. Blend and strain as you would nut milk (reserve the oat pulp for overnight oats!). The starchiness from the oats releases into the water which helps add incredible thickness to any smoothie.
This list of ingredients is not comprehensive but it does include my go-to choices for making a delicious, thick smoothie. Tinker around with whichever ingredients sound good to you. Mix one or two with your favorite fruit or greens and let me know what you think!
If you want a little inspiration for how to combine some of these fluff-boosters then look no further.
The addition of Minimalist Baker’s Rawnola, bee pollen, and ground flax make this breakfast bowl a real treat.
Sweet and Fluffy Smoothie Bowl
Recipe Type: Breakfast
Cuisine: Vegan
Author: Melanie
Prep time:
Total time:
Serves: 1 bowl
I use a combination of my top fluff-boosters to make this ultra creamy, dreamy, and fluffy smoothie bowl!
Add ¾ cup of the milk and frozen goods to the blender. Process until everything is nice and smooth.
Add the protein powder and, if needed, the remaining milk to the blender.
Let the blender run for at least a minute. The longer it blends, the more the ingredients get whipped (aka FLUFFY).
Once your smoothie is sufficiently fluffed, pour it into a bowl and add whatever toppings you like. I’ve been loving rawnola and bee pollen lately but coconut or fresh fruit would also be good! Enjoy!
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Thanks so much for reading! I am living off of pureed soups and smoothies these days but you definitely don’t need to have your wisdom teeth pulled out to enjoy this baby. If you give it a try—or if you try using any of my favorite fluff-boosters—let me know what you think! xoxo
Move over taco Tuesday because tostadas are here and they’ve brought company (aka nopales)!
My Mexican roots involve a lot of delicious food…much of which I no longer eat. I grew up on tacos, posoles, combination plates, and, many times, meat plays center stage. I won’t even get into the different ways meat is prepared but it is a staple in Mexican cuisine! Luckily, there are meat-free options that can be made with little to no effort.
I’ve got to first and foremost give credit to my mama for this Nopales Salad. My mom would make this all the time while I was growing up and on a recent occasion she made it I was excited to think there is still a childhood food that I could eat 🙂 I can’t say that happens to often so it makes me feel connected to my heritage to enjoy dishes like this one.
You might be thinking: wait, so what are nopales??
Nopales are the Spanish term for cactus. Mexicans might have some cactus growing in their backyard which they can chop and prepare but, this recipe is made EASY thanks to a jar of nopales. You can find tender cactus slices in the Hispanic food section at you grocery store. I use the Dona Maria brand but any should be fine as long as there aren’t any added flavorings.
Make this salad when you’re craving a light, fresh meal or enjoy it as a side to barbecue dishes!
Nopales (Cactus) Salad
Recipe Type: Side Dish
Cuisine: Mexican
Author: Melanie
Prep time:
Total time:
Serves: 4 servings
A fresh nopales salad perfect for enjoying on its own or as a side dish to any Mexican food.
Ingredients
1 30oz jar of nopales
½ large white onion, chopped
4 small roma tomatoes, diced
Juice of one lemon, more to taste
¼ tsp garlic powder
¾ tsp dried oregano
Salt and pepper, to taste
Tostadas, for serving
Instructions
Before beginning the salad, clean the nopales. Add the nopales to a colander and rinse them in cool water. Shake off as much water as possible and add them to a bowl.
Chop the onion and tomatoes and add them to the bowl with nopales. There should be an even distribution of each ingredient. Season with lemon and the spices and your salad is ready!
Notes
I like to make this ahead of time because the nopales get a chance to marinate and there is no worry about the ingredients getting mushy or soggy. Two hours should be fine but you can also make it a day ahead!
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Let me know what you guys think if you give this simple recipe a try. I would also love to hear what some of your childhood foods are from your cultural background.
It’s funny to think of how nothing in our world is one set way. I used to think challenges were a necessary part of anything I would embark on. Yet, I also believe the total opposite. There is something to be said for the times when things fall into place so effortlessly that you wonder how sane or safe the situation is. I used to wonder if the latter case meant the universe is playing a trick on me.
I am not one for games and I don’t think the universe is either. It is my belief that we are led to where we need to be as long as we keep our eyes open. The signs are here amongst us but we need to know what to look for. Signals can be confusing, especially when our lives are oftentimes so busy, but that is why I find it essential to recognize how I feel.
I’m not frequently introspective but simply taking note of how things make me feel is a game-changer. It sounds obvious, like, of course I know how things make me feel. Though, I’m talking about on that deeper level of recognizing when a person, topic, or situation affects you.
People in your life that support and inspire you are worthwhile and necessary. People that don’t make you feel good don’t have to be in your life—adjust accordingly. Ideas that make you uncomfortable may be sore spots to work out. When the thought of something fills you with emotion, consider how that serves you. Life, months, weeks, and days are filled with situations. Short and longer term situations are experiences if we can only see the avenues for expansion.
I feel that, once you take the time to learn about yourself in that way, life just begins to flow. My life isn’t perfect but it is flowing right now. I’m not even close to where I am meant to be and there is still so much more I hope/plan to do but I’m thankful that I can see that.
This is a bit of a different and, perhaps, odd post but I hope sharing my thoughts can resonate with you if you wonder about how to tap into those universal signs. Check-in with yourself OFTEN and A LOT and there is no limit to the possibilities that may unfold.
Have you ever tried Shakshuka? Basically, it is a sharing dish, usually served at breakfast or brunch with a slice of crusty bread if you know what’s good for ya.
I don’t have any Middle Eastern cuisine restaurants in my city but I have tried making variations of Shakshuka at home. Traditionally, Shakshuka involves tomatoes, chili peppers, onions, and cumin. I’ve seen recipes that call for anything and everything from potatoes to eggplant to bell peppers. The latter ingredient is how I first tried it. Bell peppers make for a zesty Shaksuka so I’m using them in today’s recipe!
As summer tomato season starts to roll in, you might also find yourself with extra tomatoes on hand. Typically, a can of diced or crushed tomatoes helps bring the ingredients together but I find this recipe to be an excellent use for those tomatoes that are past their prime.
#NoFoodWaste HOORAY!
I’m on an egg kick these days. If you missed my last post, click here to see my favorite Egg, Zucchini, and Pesto Tacos! It feels good to experiment in the kitchen so I hope you guys like these egg recipes as much as I do! Let me know if you give them a try! Comment below or tag me on Instagram @melaniemakesithappen!
Fresh Shakshuka for One
Recipe Type: Entree
Cuisine: Middle Eastern
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
A fresher take on the classic Middle Eastern Shakshuka with ingredients you probably have in your fridge right now!
Ingredients
Olive oil
1 ripe medium-to-large heirloom tomato or two small romas, chopped*
¼ cup chopped red onion
¼ cup red bell pepper
1 clove of garlic
Salt and pepper
1 tbsp chopped parsley
1 tbsp cilantro (or more parsley)
5 Kalamata olives, sliced into fourths
2 eggs
Optional: tortillas or crusty bread, for serving
Instructions
In a stainless steel or metal pan, warm a tablespoon of olive oil over medium heat.
Add the onion, bell pepper, garlic, and a nice pinch of salt. Sauté until translucent and then add the chopped tomatoes. If your tomato/tomatoes are watery, go ahead and add that to the pan, too! Give the ingredients a good stir, mash, and another pinch of salt. Don’t skimp here! Cook for about 3 minutes until the ingredients thicken and combine.
When the mixture begins to boil, add in your eggs. If possible, try to create a little nest in the tomato sauce for the eggs to sit. Turn the heat to a medium-low temperature and cover with a lid.
The eggs are basically poaching in the tomato sauce so keep an eye on them! They cook to over-easy runniness in as little as two minutes.
When the eggs are done to your liking, use a spatula to slowly scoot or spoon the shakshuka into a serving bowl. Sprinkle with fresh herbs, Kalamata olives, and some freshly cracked black pepper.
Notes
*I haven’t tested this with firm tomatoes. Ripe tomatoes are juiciest and that extra liquid helps make the shakshuka sauce. Chop the tomato finely for best results.
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I feel like tomatoes are a staple in many dishes but few times do ripe tomatoes have value in recipes. How do you guys use tomatoes? I’d love to hear your recipe ideas in the comments 🙂
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