🏃🏾‍♀️ Thanksgiving Traditions: Our Health & Fitness Update

December 8, 2025 Lulu LeeLeave a comment

This season has been full of gratitude, growth, and quiet victories — both on and off the pavement. By the time you read this, I will have crossed the finish lines of two meaningful races: the Turkey Trot I ran with my oldest daughter, and the Blue and Gray Half Marathon, which I completed just yesterday on December 7th.

This year’s Turkey Trot was more than just a race. It was a celebration, a tradition, and a moment of connection I’ll always hold close. Running it with my daughter made it even more special. She is one of the biggest reasons I strive to grow — emotionally, academically, and professionally. Sharing those early-morning jitters, the laughter, the determination, and finally the pride of reaching the finish line together reminded me why these moments matter.

Races like this aren’t just about miles or pace. They’re about memories. They’re about showing our children what resilience looks like. They’re about joy, community, and carrying traditions forward in ways that feel both familiar and new.

And then came the Blue and Gray Half Marathon — now in its 25th year. Yesterday was my first time running it, and it lived up to everything I had heard. There is a different kind of magic in running through familiar streets, surrounded by neighbors, friends, and volunteers who cheer because they recognize you, or simply because they want to see you win.

Completing this race also marks a personal milestone:
My first time finishing two half marathons in one calendar year.

I showed up yesterday with more confidence, more experience, and a deeper appreciation for what my body can do. Running has been an anchor for me in seasons when I needed strength, clarity, and a sense of grounding. And crossing that finish line reminded me, yet again, that I am capable of so much more than I often give myself credit for.

Every early morning run, every long training day, every mile logged led to that moment — and I’m proud of myself for trusting the process and honoring the journey.

December feels like a month of finishing strong, celebrating progress, and stepping into the new year with purpose.

5 Things I Learned from Racing This Year

1. My body is stronger than I thought.

Every race — from 5Ks to half marathons — revealed strength I didn’t know I was building. Growth often shows up at the finish line, long after the work is done.

2. Showing up matters more than speed.

Some days felt effortless; others were a struggle. But every time I laced up and stepped outside, that was the real victory.

3. Running with family brings a different kind of joy.

Sharing the Turkey Trot with my daughter reminded me that movement can be a source of connection, laughter, and memories that last long after the race ends.

4. Community energy is its own kind of fuel.

From volunteers to cheering strangers, the support along the course gives you a lift you didn’t know you needed — and carries you farther than you expected.

5. Every race teaches you something about yourself.

Each finish line offered a lesson — patience, resilience, self-trust, gratitude. The miles helped me see who I’m becoming and what I’m capable of.

As I close out this year, I’m already looking ahead to my 2026 race season — a year I plan to challenge myself in new ways. My goal is to complete two half marathons, one full marathon, one 5K every month, and three 10Ks within the same calendar year. I already have a few races in mind, and right now I’m focused on creating a realistic financial plan to make it all possible. Running has become more than a hobby for me; it’s a commitment to my growth, my health, and the example I’m setting for my children. Stepping into 2026, I’m excited to continue building consistency, discipline, and joy — one race, one mile, one moment at a time.

Recipes

🍪 Festive Family Cookies: A Sweet Twist on Prue Leith’s Iced Tea Biscuits

November 11, 2025November 11, 2025 Lulu LeeLeave a comment

Introduction

There’s something magical about baking during the holidays. Sweet aromas fill the kitchen. Laughter comes when flour dusts the counter. There is joy in creating something together as a family.

The kids and I decorated these while playing a musical trivia game.

This year, I wanted to try something a little different. I decided on a festive cookie that brings everyone to the table. It’s perfect for both baking and decorating. I was inspired by The Great British Baking Show and Prue Leith’s elegant Iced Tea Biscuits. I created my own version. It is a spiced, buttery cookie that’s crisp at the edges and soft in the center. It’s perfect for personalizing with colorful icing.

Ingredients

(Makes about 20 cookies)

For the cookies:

• 2 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ teaspoon ground cardamom

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

• ¾ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon lemon or orange zest (for a bright, tea-inspired flavor)

For the icing:

• 1 ½ cups powdered sugar

• 1–2 tablespoons milk (adjust for consistency)

• ½ teaspoon vanilla or almond extract

• Food coloring or edible decorations (optional)

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the Dough: In a bowl, whisk together the flour, baking powder, salt, cardamom, ginger, and cloves. In a separate bowl, beat the butter and sugars together until light and creamy. Add the egg, vanilla, and zest, then gradually mix in the dry ingredients until a soft dough forms.
Roll & Cut: Lightly flour your surface and roll the dough to about ¼ inch thick. Cut into festive shapes — stars, trees, hearts, or whatever brings you joy.
Bake: Place cookies on the prepared trays and bake for 8–10 minutes, or until the edges are just golden. Let them cool completely on a wire rack before decorating.
Decorate Together: While the cookies cool, mix the icing ingredients until smooth and glossy. Divide and tint with colors of your choice. Then gather the family, pour some tea or cocoa, and enjoy decorating together.

(Insert your finished cookie photos here — include a mix of decorated and plain versions to show their natural beauty.)

Tips from My Kitchen

• These cookies taste even better the next day as the spices deepen.

• Let kids use piping bags or small squeeze bottles for creative designs.

• Store in an airtight container for up to a week — if they last that long!

Reflection

Baking these cookies reminded me that traditions don’t have to be passed down — sometimes, we create them from scratch. Whether it’s laughter over uneven icing or sneaking a cookie before the glaze sets, these moments are shared. They make the holidays special.

This recipe has officially earned a place in my family’s kitchen. It’s not just for its flavor. It is also cherished for the memories it helps make.

Recipes

Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee

October 27, 2025 Lulu LeeLeave a comment

🌿 Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmother’s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love — sometimes made with chicken, beef, or fish — depending on what was available that day. What made it special wasn’t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, I’ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting — a bridge between who I was and who I’m becoming.

🥣 Ingredients

2 cups precooked black-eyed peas
1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
2 large onions, peeled and chopped
2 bell peppers, seeded and chopped
1 large tomato, chopped
2 tablespoons tomato paste
½ cup olive oil (or palm oil, for a traditional flavor)
Seasoning salt, to taste
Cayenne pepper, to taste
Ginger and garlic, to taste

Like my grandmother, I rarely measure seasonings when I cook. I trust my nose, taste, and memory to guide me — that’s the soul of African cooking.

🍲 Directions

Prepare the soy strips.
Rehydrate 1 cup of soy strips in warm water or broth for 15–20 minutes. Once softened, squeeze out the excess liquid and set aside.
Blend the vegetables.
In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
Sauté the base.
Heat ½ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color — about 10–12 minutes.
Add the tomato paste.
Stir in the tomato paste and cook for another 3–5 minutes to deepen the flavor.
Add the soy strips.
Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
Add the black-eyed peas and simmer.
Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
Taste and adjust.
Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread — something that lets you scoop up every drop of that flavorful sauce.

💛 Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmother’s patience — how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though she’s no longer here. This dish connects me to where I come from, while also embracing how I’ve grown. It’s proof that you can honor your roots and still evolve in your own direction.

💭 Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe — or its memory — alive in your own kitchen?

Share your reflections in the comments — I’d love to hear the stories that feed your soul. 🌿

Recipes

🍩 African Cake Donuts

September 29, 2025 Lulu LeeLeave a comment

There’s something magical about donuts—the smell of warm oil, the golden crust, and that first sweet bite. But these African cake donuts are more than just a treat. They offer a little taste of tradition with a modern twist.

These donuts are made with creamy coconut milk. They have a touch of ginger and a hint of cardamom. They are light, flavorful, and irresistibly good. They’re easy to make, don’t require yeast, and will fill your kitchen with the most comforting aroma.

🥥 Ingredients

2 cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cardamom
2 large eggs
½ cup coconut milk (canned, well-shaken)
2 tbsp melted butter (or neutral oil)
Oil for frying

👩🏾‍🍳 Instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, ginger, and cardamom.
In a separate bowl, beat the eggs, coconut milk, and melted butter until smooth.
Combine wet and dry ingredients. Mix gently until a thick batter/dough forms. (Do not overmix.)
Heat oil in a deep pan over medium heat.
Drop small scoops of dough into the hot oil, frying in batches.
Cook until golden brown on all sides, turning as needed.
Drain on paper towels and serve warm.

📝 Recipe Card (Printable)

African Cake Donuts with Coconut Milk, Ginger & Cardamom
Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cardamom
- 2 large eggs
- ½ cup coconut milk
- 2 tbsp melted butter
- Oil for frying
Instructions:
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine to form dough.
4. Fry in hot oil until golden brown.
5. Drain and serve warm.

🌟 Why This Recipe Works

✨ Coconut milk makes the donuts soft and slightly rich.
✨ Ginger adds warmth and a gentle spice.
✨ Cardamom gives a subtle floral note that pairs beautifully with the sweetness.

💡 Tips for Success

Keep oil temperature steady (around 350°F / 175°C).
Fry in small batches for even cooking.
Dust with powdered sugar or drizzle with honey for extra flavor.

✨ Final Thoughts

These African cake donuts are easy enough for a weekday snack. They are special enough to share at family gatherings. They’re warm, sweet, and full of comforting flavors.