Tag: food

Chocolate Chip Banana Bread and Quiet Morning Memories
Recipes

Chocolate Chip Banana Bread and Quiet Morning Memories

Lulu LeeLeave a comment

Some cravings come out of nowhere. This morning, I woke up thinking about chocolate chip banana bread. Not just the taste of it, but the feeling attached to it. The warmth of it. The comfort. The kind of recipe that somehow carries memories inside of it.

That thought immediately made me think about my mom.

She was not a big baker, but banana bread was one of the things she made so well. Hers always had nuts in it, and it was honestly hard to stop eating once it came out of the oven. The smell alone could fill the entire house. Over the years, I tried to recreate that recipe, but one of my children has a tree nut allergy, so I had to make changes. Eventually, chocolate chips became the replacement, and somehow it turned into its own tradition. Different from my mother’s version, but still connected to her in a way that matters.

Today happens to be junk food night in our house, so I decided to lean into the craving and make a loaf for breakfast. Nothing fancy. Just comfort food made from what I already had sitting in the kitchen.

I used:

  • 6 very overripe bananas
  • 2 cups of flour
  • 3/4 cup of sugar
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of semisweet chocolate chips
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of vanilla extract
  • A dash of cinnamon
  • A dash of cloves

I also meant to add a teaspoon of salt, but completely forgot. Honestly, that happens sometimes when you cook from memory instead of from a recipe card. I figured I could always spread a little salted butter onto a warm slice and call it even.

The bread came out soft, sweet, and full of chocolate in every bite. Exactly what I wanted.

Right now, I’m sitting here with a warm slice and a cup of coffee while the rest of the house is still asleep. The kitchen is quiet. The sun is barely up. And for a moment, life feels still in the best possible way.

Sometimes healing looks complicated. Sometimes it looks like rebuilding traditions in ways that fit your current life. And sometimes it looks like standing in your kitchen early in the morning, making banana bread that reminds you of where you came from while creating something new for the people you love now.

There is something beautiful about recipes evolving through generations. A little bit of memory. A little bit of adaptation. A little bit of love in every version.

Almost Hits: Beet Pulp Vegan Brownies & Learning to Cook Differently
Recipes

Almost Hits: Beet Pulp Vegan Brownies & Learning to Cook Differently

Lulu LeeLeave a comment

There’s something oddly satisfying about making a recipe completely from scratch — especially when it starts with ingredients that most people would probably throw away.

Recently, I decided to experiment with a healthier vegan brownie recipe using homemade almond flour, homemade almond milk, and the leftover beet grounds from a batch of homemade fruit punch. I’ve been trying to find more ways to naturally incorporate iron-rich foods into our family’s meals without making every meal feel overly “healthy,” and honestly… this recipe landed somewhere between an almost hit and a full success.

The brownies came out soft, delicate, and more cake-like than fudgy. Considering I was working with homemade ingredients that tend to behave differently than store-bought versions, I was actually pretty happy with the outcome. I used homemade almond flour, applesauce, flaxseed meal as an egg substitute, cocoa powder, vanilla, sugar, and chocolate chips on top before baking everything at 350 degrees for about 45 minutes.

And surprisingly? It worked.

Now, did everyone in the family immediately fall in love with them? Not exactly.

Some people enjoyed them, while others were a little skeptical — which is fair. When people are used to rich, ultra-sugary brownies, healthier versions can feel a little different at first. But that’s part of this journey for me. I’m learning that healthier cooking doesn’t have to be perfect to still be worthwhile.

Sometimes the goal isn’t to recreate traditional comfort food exactly as we remember it. Sometimes the goal is simply finding better ways to nourish ourselves while still enjoying the process.

What I loved most about this recipe was the intention behind it:

  • Using beet grounds instead of creating food waste
  • Making homemade almond flour instead of relying on heavily processed ingredients
  • Using flaxseed instead of eggs
  • Finding simple ways to increase iron-rich foods in our daily meals

It reminded me that not every recipe has to be a viral masterpiece to be meaningful. Some recipes are stepping stones. Some are experiments. Some are “almost there.” And honestly, I think there’s value in sharing those too.

Because real cooking — especially when you’re trying to feed your family healthier meals on a budget — is a lot of trial, error, adjusting, and trying again.

I’ll probably tweak this recipe next time by adding a little more healthy fat for richness and maybe reducing the bake time slightly for a softer center. But overall? I’d still call this one a win.

Not every healthy recipe has to fool people into thinking it’s unhealthy to be worth making.

And maybe that’s what this new series is really about:
celebrating the almost hits too.

 Simple Tofu Curry with Potatoes (Cooked by Instinct, Not Perfection)
Recipes

 Simple Tofu Curry with Potatoes (Cooked by Instinct, Not Perfection)

Lulu LeeLeave a comment

Some of the best meals don’t come from measuring cups—they come from instinct.

Today, I made a simple tofu curry with potatoes, using what I had in my kitchen and seasoning as I went. It’s one of those meals that doesn’t require perfection, just a little patience and a willingness to trust your taste.

Cooking Without Measuring

I’ll be honest—I rarely measure my seasonings.

I cook based on how things smell, how they look, and how they taste along the way. This dish was no different. Every step was about adjusting, tasting, and letting the flavors come together naturally.

Ingredients

1 block extra firm tofu (thawed, drained, and diced) 1 red onion (thinly sliced) Several sweet peppers About 6 spring onions 2 stalks celery (diced) 3 medium white potatoes (diced)

Seasoning & Base:

Vegan butter (used for browning tofu) 1 small can tomato sauce 1 can coconut milk 1–2 tbsp Jamaican curry powder 1 tsp turmeric Black pepper, salt, and vegan bouillon (to taste) ~1.5 cups water

How I Made It

1. Brown the tofu

I started by browning the tofu in vegan butter until it developed a nice color, then set it aside.

2. Build the base

In the same pan, I sautéed the sliced red onions until they softened. Then I added the sweet peppers, spring onions, and celery, letting everything cook together for a few minutes.

3. Add the seasoning

Next came the curry powder, turmeric, and the rest of my seasonings. I stirred everything together and let it cook for a few more minutes to deepen the flavor.

4. Bring it all together

I added:

coconut milk tomato sauce diced potatoes browned tofu about 1.5 cups of water

Then I lowered the heat and let everything simmer.

5. Let it simmer

I let the curry cook for about 45 minutes, checking it occasionally for:

flavor consistency

This is where cooking by instinct really comes in—adjusting as needed.

How I Served It

I had mine with a small bowl of rice, while my youngest enjoyed theirs just as it was.

That’s the beauty of this dish—it works either way.

Final Thoughts

This was one of those simple dinners that came together without stress.

It was:

filling flavorful and easy to make

And honestly, those are the meals I find myself coming back to the most.

🍲 30-Minute Seafood Paella (Real Life, Tired Mom Edition)
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🍲 30-Minute Seafood Paella (Real Life, Tired Mom Edition)

Lulu LeeLeave a comment

Some days, I have the energy to cook from scratch.

And some days… I’m tired.

Today was one of those days.

But instead of ordering out or skipping a good meal, I leaned into something simple that still felt like a real dinner—and honestly, it turned out better than I expected.

 I used a boxed seafood paella mix I picked up from the store last week and added a few small touches to make it feel more like my meal.

🌿 What I Used

Boxed seafood paella kit

1 small onion (chopped)

1 bell pepper (chopped)

1/8 cup olive oil

Fresh parsley

Cayenne pepper (to taste)

1/2 cup shelled edamame

1 3/4 cups vegetable broth

👩🏾‍🍳 How I Made It

I kept this super simple (because that’s all I had the energy for):

Heated olive oil in a pan Sautéed the onion and bell pepper until softened Added parsley and cayenne pepper and cooked for about a minute Mixed in: the canned seafood the rice mixture edamame vegetable broth Stirred everything together and let it cook on low heat for about 20 minutes

And that was it.

From start to finish—about 30 minutes.

💭 Real Thoughts

I didn’t overthink this meal.

I didn’t try to make it perfect.

I just needed something:

warm filling easy

And it delivered.

Even better?

👉 My very picky eater loved it.

That alone made it a win.

And now we have leftovers for tomorrow, which means one less thing to think about.

🌱 Why This Matters (More Than the Recipe)

This is something I’m learning in this season:

Not every meal has to be from scratch.

Not every day has to be “high effort.”

Sometimes, taking a shortcut is taking care of yourself.

Because at the end of the day, it’s not just about the food—it’s about:

feeding your family conserving your energy and still showing up

And today, this was more than enough.

✨ If You Try This

Make it your own.

Add what you have.

Use what’s already in your kitchen.

Don’t overcomplicate it.

Because simple meals like this?

They’re the ones that actually get made.

Vegan Chocolate Banana Cake (Rich, Fudgy & Protein-Packed)
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Vegan Chocolate Banana Cake (Rich, Fudgy & Protein-Packed)

Lulu LeeLeave a comment

There are two kinds of baking moments in my house:

The planned ones.

And the “these bananas are about to turn” ones.

This cake was the second kind.

I had three very overripe bananas sitting on the counter, and instead of making the usual banana bread, I wanted something deeper. Richer. Chocolate.

And because I’ve been experimenting with incorporating more plant-based protein into our meals, I decided to blend in silken tofu.

What came out of the oven surprised me.

This isn’t light and fluffy.

It’s dense.

It’s fudgy.

It’s intensely chocolatey.

And it slices beautifully.

🍫 Ingredients

3 overripe bananas

1¾ cups flour

¾ cup maple syrup

3 tablespoons olive oil

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coconut milk

¼ cup applesauce

1 cup cocoa powder

1 package silken tofu

👩🏾‍🍳 Instructions

Preheat your oven to 350°F. In a blender or food processor, combine: Bananas Silken tofu Coconut milk Maple syrup Olive oil Applesauce Blend until completely smooth and creamy. In a separate bowl, whisk together: Flour Cocoa powder Baking powder Baking soda Slowly fold the dry ingredients into the wet mixture until fully combined. Do not overmix. Pour the batter into a prepared baking pan (an 8×8 pan works beautifully for this texture).

Batter poured into the pan (if available)

Bake for 30–40 minutes, or until the center is set and a toothpick comes out mostly clean. Allow the cake to cool completely before slicing. It firms up as it rests.

🍰 The Texture (Because It Deserves Attention)

First slice photo

This cake is:

Thick and moist Almost brownie-like at the base Deep and rich in chocolate flavor Slightly creamy from the silken tofu Naturally sweetened with banana and maple syrup

You cannot taste the tofu. What it does is add structure, moisture, and protein without changing the flavor.

It feels indulgent — but intentional.

🌿 Why I Bake This Way

I’m not trying to make dessert “healthy.”

I’m trying to make it balanced.

Adding fruit.

Adding tofu.

Using maple syrup instead of refined sugar.

It’s about making small shifts that add nourishment without removing joy.

And when a slice looks like this?

No one is asking questions.

Zone 7a Spring Garden Update: Starting Seeds Indoors & Preparing Raised Beds
Gardening · Gardening

Zone 7a Spring Garden Update: Starting Seeds Indoors & Preparing Raised Beds

Lulu LeeLeave a comment

There’s something about this time of year that feels full of possibility.

The air is still cool. The mornings are quiet. But underneath the surface, everything is preparing to grow — and so am I.

This week, I officially started seeds indoors.

And just like that, the planting season feels real.

🌿 The Indoor Seed Station Is Fully Operational


Wide shot of my full seed station with trays and grow lights

This year I expanded my indoor setup — multiple trays, labeled pods, grow lights positioned carefully, and even sweet potatoes sprouting below.

It may look simple, but this setup represents planning, learning, and commitment. I’m not rushing this season. I’m building it intentionally.

🌱 First Sprouts Under the Lights


Close-up of seedlings under grow lights

Watching those first leaves unfold under the glow of the grow lights never gets old. They may look delicate, but what’s happening below the surface is powerful.

Roots are forming.
Systems are strengthening.
Life is preparing.

This year’s indoor lineup includes:

  • Eggplant
  • Cayenne peppers
  • Bell peppers
  • Cauliflower
  • Broccoli
  • Basil
  • Marigolds
  • Sweet potatoes
  • Tomatoes

Peppers and eggplant need that early head start. The brassicas will transition outside earlier if the forecast cooperates. Basil and marigolds are part of my companion planting strategy — protection, pollination, and balance.

And the sweet potatoes? Those are personal. Watching them sprout reminds me that even something dormant can surprise you with life.

🪵 Preparing the Raised Beds


Photo of raised beds before cow manure

Outside, the beds are waiting.

I added more cow manure to enrich the soil and refreshed the raised beds in preparation for spring planting. The yard still looks winter-worn, but I can already see what it will become.

Healthy soil means stronger roots, better yields, and more resilient plants.

Soil first. Always.

🌽 The Future Corn & Peanut Patch


Outdoor patch photo where corn and peanuts will go

This is where the corn and peanuts will grow this year.

But timing matters.

I’m watching the forecast carefully, especially soil temperatures. Corn and peanuts need warmth and stability. I’m waiting until frost risk has passed and the soil temperature is consistently warm enough to support strong growth.

Gardening has taught me that patience protects your harvest.

📅 Zone 7a Planting Timeline (Quick Reminder)

Living in Zone 7a means our average last frost date typically falls around mid-April (April 10–20). That date guides almost everything I do this time of year.

Here’s how I’m planning around it:

6–8 weeks before last frost (February–early March):

  • Start peppers, eggplant, tomatoes indoors
  • Begin brassicas like broccoli and cauliflower

4–6 weeks before last frost:

  • Start basil and companion flowers like marigolds

2–3 weeks before last frost (weather permitting):

  • Harden off cool-weather crops
  • Transplant broccoli and cauliflower outdoors

After last frost (mid-to-late April):

  • Transplant peppers, tomatoes, eggplant
  • Direct sow corn
  • Plant peanuts once soil temperatures are above 65°F
  • Move sweet potato slips outdoors once nights are consistently warm

Gardening in Zone 7a is about watching the weather — not just the calendar.

📒 Systems Matter This Year

This year I have:

  • My gardening binder organized
  • Seed inventory tracked
  • Raised beds refreshed
  • A growing app helping me stay on schedule
  • Weather patterns monitored closely

It feels less chaotic and more strategic.

Preparation brings peace.

🌿 Planting With Purpose

Every year I garden, but this year feels different.

I’m not just planting vegetables — I’m building discipline. I’m practicing patience. I’m creating a rhythm that aligns with the seasons instead of rushing ahead of them.

Watching frost dates. Preparing soil before seeds go in. Starting early indoors but waiting wisely outdoors.

This garden is about more than harvest.

It’s about:

  • Teaching my children where food comes from
  • Building food security one bed at a time
  • Honoring agricultural roots that shaped generations before me
  • And trusting that steady preparation always produces results

The seedlings under my grow lights may look small now. The outdoor beds may still look quiet.

But I know what’s coming.

Because I’ve done the work.

And this season, I’m planting with purpose.

Vegan Egg Rolls (My First Time—and a Family Favorite!)
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Vegan Egg Rolls (My First Time—and a Family Favorite!)

Lulu LeeLeave a comment

This was my first time ever making egg rolls, and I’m still smiling about how well they turned out.

I’ve been leaning more into Asian-inspired flavors lately as part of my vegan journey, mostly because they feel flexible, bold, and fun to experiment with. This dish came together after work, without a ton of pressure, and ended up being one of those meals where everyone actually agrees: this is good.

That alone felt like a win.

I didn’t follow a strict recipe — I adjusted, swapped ingredients, and trusted my instincts. And honestly? I’m so glad I did.

What I Used

Filling

  • 1 block firm tofu, crumbled
  • 2 tbsp olive oil
  • 1 tbsp freshly grated ginger
  • 1 tsp garlic
  • 1 tsp turmeric
  • 1 tbsp low-sodium soy sauce
  • ½ red onion, thinly sliced
  • Sweet peppers, sliced
  • Shredded sweet potatoes (instead of carrots)
  • 4 scallions, chopped

For Wrapping & Frying

  • Premade egg roll wrappers
  • Oil for frying

How I Made Them

1. Prepare the Tofu

I crumbled the tofu and cooked it in olive oil with the ginger, garlic, turmeric, and soy sauce. I let it cook until it reached the texture and temperature I wanted — slightly firm, well-seasoned, and flavorful.

2. Cook the Vegetables

Once the tofu was ready, I cooked the vegetables separately on medium heat for about 5 minutes, just until they softened but still had a little bite.

3. Combine & Cool

I added the tofu back into the pan with the vegetables and cooked everything together for another 5 minutes. Then I removed the mixture from the heat and let it cool to room temperature before wrapping.

(This step really matters — warm filling can tear the wrappers.)

4. Wrap & Fry

Using premade egg roll wrappers, I wrapped each egg roll individually and fried them for about 8 minutes, turning as needed, until they were golden and crisp.

5. Serve

I served them with a homemade soy sauce dipping mixture, and that was dinner.

Where I Bought My Ingredients (Weis Markets)

These are not affiliate links — just sharing what worked for me and how I keep vegan meals flavorful, nourishing, and affordable.

Why This Recipe Is a Keeper

What made this meal special wasn’t just the flavor — it was the feeling. Trying something new, trusting myself in the kitchen, and watching my family enjoy it made the whole process feel rewarding.

The tofu held up beautifully, the sweet potatoes added warmth and balance, and the banana peppers gave just the right kick. For a first attempt, I couldn’t have asked for better results.

Looking Ahead

This recipe definitely opened the door for me. I’m excited to keep experimenting with more Asian-inspired vegan dishes — not just to keep things fresh, but to remind myself that this journey can be creative, joyful, and full of new favorites.

If this was my first attempt, I can’t wait to see what comes next.

Garden Update: Ready to Grow, Learning to Wait
Gardening

Garden Update: Ready to Grow, Learning to Wait

Lulu LeeLeave a comment

Right now, my garden feels like it’s holding its breath — and so am I.

I have my seeds.

I have my starter pods.

I even have the garden layout mapped out and ready to go.

And yet… I’m pausing.

As excited as I am to start my seeds, I’m being intentional about when I begin. Living in a climate where late frosts are still a possibility, I’ve learned that starting too early can undo weeks of careful planning. Losing seedlings to an unexpected cold snap is frustrating — and avoidable — if you’re willing to wait.

This season, I’m choosing patience

Why I’m Waiting to Start My Seeds

Seed starting is one of the most exciting parts of gardening. It’s where hope takes shape. But timing matters just as much as enthusiasm.

Right now, my hesitation comes down to one thing: our last frost date.

Even with grow lights and starter pods ready, planting too soon can mean:

weak seedlings that outgrow their containers stressed plants when it’s time to transplant or worse — losing them entirely to cold temperatures

I’ve learned that starting seeds at the right time is just as important as starting them at all.

What I’m Doing Instead (And Why It Still Counts as Progress)

Even though seeds aren’t in the soil yet, the work hasn’t stopped.

Here’s what I have been doing:

Reviewing my garden diagram and spacing plans Organizing seeds by indoor vs. direct-sow crops Prepping starter pods and trays Refreshing my memory on frost dates for my zone Making a short list of which plants truly benefit from early starts

This stage of gardening — the quiet planning — sets the tone for the entire season.

Trusting the Process

Gardening has taught me that rushing doesn’t lead to better results. The soil warms when it’s ready. The seeds sprout when conditions are right. And sometimes, the most responsible thing a gardener can do is wait.

I’m excited. I’m prepared. And when the timing is right, I’ll be ready to move quickly and confidently.

For now, I’m honoring the pause.

What’s Coming Next

Once we’re closer to our last frost date, I’ll be:

starting select seeds indoors hardening off seedlings slowly preparing beds for transplanting and sharing updates on what’s thriving

This season already feels promising — and it hasn’t even started yet.

Sometimes growth begins long before anything breaks the surface.

Vegan Stewed Black-Eyed Peas with Tofu (A Family Favorite)
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Vegan Stewed Black-Eyed Peas with Tofu (A Family Favorite)

Lulu LeeLeave a comment

Some of my favorite meals are the ones that come together quietly — no measuring cups everywhere, no rushing, just cooking by feel and adjusting as I go. This vegan version of stewed black-eyed peas is one of those dishes.

I’ve been making some version of black-eyed peas for years, but recently I started experimenting with tofu as a protein swap — and to my surprise, my family really loves it this way. The tofu soaks up all the flavor from the stew, the peas make it hearty and comforting, and the whole dish feels both familiar and new.

This is the kind of meal I make when I want something filling, nourishing, and deeply satisfying — without meat.

Ingredients

  • 1 block firm tofu
  • 1 cup uncooked black-eyed peas
  • Oil (for frying and for the stew)
  • 2 onions
  • 1 bell pepper
  • 1 steak tomato
  • ½ tube tomato paste

Seasoning Mix

(I cook by instinct, so adjust these to your taste)

  • Chili pepper
  • Garlic powder
  • Onion powder
  • Ginger
  • Turmeric
  • Salt
  • Cayenne pepper

Instructions

1. Prepare the Base

  • Rinse and cook the black-eyed peas in water on medium heat for about 30 minutes, or until they begin to soften. Set aside.
  • Cube the tofu and fry it in oil until lightly golden. Remove and set aside.

2. Build the Stew

  • In a food processor, blend the onions, bell pepper, and tomato until smooth.
  • In a pot or deep skillet, heat oil and add the blended vegetables.
  • Let the mixture cook for about 10 minutes, stirring occasionally, until it thickens and the raw tomato flavor cooks down.

3. Season & Simmer

  • Add your seasoning mix and let it cook for another 5 minutes, allowing the spices to bloom.
  • Stir in the tomato paste until fully combined.
  • Add the cooked black-eyed peas and the fried tofu.
  • Lower the heat to low–medium and let everything simmer for about 30 minutes.

During this time, taste and adjust seasoning as needed. You’re looking for tender peas, well-seasoned sauce, and tofu that’s fully infused with flavor.

How We Serve It

This stew is hearty enough to stand on its own, but it also pairs beautifully with:

  • rice
  • crusty bread
  • or a simple side of steamed greens

Leftovers taste even better the next day, once the flavors have had time to deepen.

Cooking by Instinct

I don’t measure my spices because every pot tells me what it needs. Some days it wants more heat, other days more warmth. That freedom is part of what makes cooking feel grounding to me — especially as I continue exploring plant-based versions of dishes my family already loves.

This one is definitely staying in our rotation.

If you try it, feel free to make it your own. That’s the beauty of a good stew.

Closing the Year with Intention: A Reflection on 2025 and What’s Coming in 2026
Health & Fitness · Health & Fitness

Closing the Year with Intention: A Reflection on 2025 and What’s Coming in 2026

Lulu LeeLeave a comment

As the year comes to an end, I’ve been taking time to slow down, breathe, and look back at everything 2025 brought into my life — the growth, the challenges, the small joys, and the big victories. This year has been a season of showing up for myself in deeper, more intentional ways. It has been a year of rediscovering my voice, nurturing my creativity, strengthening my body, and creating traditions that reflect who I am becoming.

I entered this year wanting stability and connection — and I’m ending it feeling grounded, hopeful, and proud.

Here is a look back at the year through each of the four corners of this blog: health & fitness, reading, gardening, and recipes — the spaces where so much of my growth took root.

💪 Health & Fitness: A Year of Movement and Milestones

This year, I ran more races than I ever have before — and I pushed myself farther than I knew I could go. From the Turkey Trot I ran with my daughter to the Blue and Gray Half Marathon, each finish line taught me something new about my resilience, discipline, and joy.

I set personal records. I found strength in early mornings and in quiet miles. I learned to trust my body again. And perhaps most importantly, I found confidence — the kind that comes from showing up even when you’re tired, overwhelmed, or unsure.

Running became a reflection of my healing: slow, steady, and deeply personal.

📚 Book Club: Choosing Courage, Creativity, and Connection

My book of the month, Year of Yes by Shonda Rhimes, could not have been more timely. Reading it reminded me to stretch, to take up space, and to lean into the opportunities that make me feel alive. Her voice pushed me to say “yes” to myself — yes to rest, yes to creativity, yes to courage.

And that energy followed me straight into my writing.

Book Two of my Tidewalker series began taking shape in new and exciting ways. I made progress on Ezra’s internal journey, deepened Grandmother Fatu’s backstory, and built the tension between the two worlds in ways that feel richer and more purposeful.

This was also the year I became more consistent with my blog — saying “yes” to sharing my voice, my journey, and my creativity with others.

🌱 Garden: Lessons from the Soil

My garden was one of my grounding spaces this year. From planting collards that ended up on our Thanksgiving table to experimenting with new vegetables and learning more about what my soil needs, gardening reminded me to slow down, stay patient, and trust the process.

Some plants thrived, some didn’t, and all of it taught me something.

Next year, I’m excited to bring the garden back to life in the spring — with new layouts, new crops, and a renewed appreciation for what grows when you nurture it with intention.

🍽️ Recipes: A Year of Flavor, Culture, and Tradition

Cooking has always been a form of connection for me — to my family, to my culture, and to my creativity. This year, I shared some of my favorite recipes, from sweet potato pie to sweet potato rolls (the only version my youngest gladly accepts!).

Food remains a place where tradition meets innovation in my home — a way to honor my Sierra Leonean roots while creating new memories with my children.

In 2026, I’m planning to share more dishes inspired by Mama Africa, more home-baked favorites, and possibly a cultural cooking series that highlights flavors from across the continent.

✨ Looking Ahead: What’s Coming in 2026

As I step into the new year, I’m carrying a deep sense of clarity about what I want — and what I’m ready to grow into.

Here’s a preview of what’s ahead:

📘 Book Two Release Timeline

I’ll be sharing more concrete updates early in the year, including sneak peeks, character insights, and details on when you can expect the next Tidewalker installment.

🌿 A New Garden Season

I’m already planning my spring planting: herbs, collards, vegetables, and maybe a few new experiments.

🍲 New Recipes + A Cultural Cooking Series

2026 will bring new flavors to the blog — including traditional dishes, West African favorites, and original recipes inspired by my roots.

📝 2026 Blog Themes

Next year, I’ll continue rotating through Health & Fitness, Book Club, Gardening, and Recipes — with a deeper commitment to consistency, reflection, and creativity.

❤️ Personal Goals

Above all, 2026 will be a year of:

  • emotional wellness
  • rest
  • travel
  • continued healing
  • and choosing courage, both quietly and boldly

Thank You for Being Here

Ending this year with gratitude feels right. Thank you for reading, for showing up, and for taking this journey with me. Whether you’re here for the recipes, the reflections, the stories, or the updates — I’m truly grateful.

Here’s to a year of growth behind us, and a year of intention ahead.

See you in 2026. 🌿✨