I Rolled My Eyes at Resolutions Until It Changed Everything + 2025 Goals
It's January, so I know you're being inundated with "New Year, New Me" posts all over social media.
Surprisingly, I'm thankful for this time of year.
It’s a fresh start that forces you to reflect on the good, the bad, and consider what you can improve in your life.
Typically, I'm the one rolling my eyes at these posts because I often felt regretful for not making a dent in my own goals.
Fortunately, I have a new perspective after achieving my big, scary goal for 2024.
In late December 2023, during a therapy session, I mentioned that I was thinking about going back to school. This wasn’t news to my therapist, but this time she encouraged me to go into details.
Even though I had only been seeing her for a couple of months (sometimes twice a week), it felt longer because she’s incredible. She asked how long it had been since I attended college and how much more time I needed to complete my associate’s degree.
In that moment, I realized a couple of things:
I hadn’t been in school since 2010.
Based on my mental math, I only needed about a year to complete my associate’s degree at the local community college.
I was embarrassed... how had I not finished yet?
My therapist helped me navigate my feelings, and we discussed steps to achieve this goal.
By the end of the session, I decided that my goal for 2024 was to complete my associate’s degree.
I was excited, nervous, and scared of failing.
I had all the feels, so we spent several sessions working through them (I know she was tired of me lol).
My motivation for 2024 was COMPLETION.
I desperately needed to prove to myself that I could actually achieve something I started.
And guess what? After three semesters of classes (including summer, chile) my associate’s degree in general studies happened!
So yeah, using January as a fresh start is a beautiful thing.
Here are a few of my goals for 2025:
Money Moves: Pay off over $10k in debt (not including student loans from years ago). I will work on my relationship with money (it’s toxic) by reading books, writing, and increasing my income.
Education: Complete eight classes (I go all year) toward my degree in English and begin weekly drills for the LSAT.
Be Intentional: Read instead of scrolling — When TikTok was banned last night, I felt a sense of panic. I wasn’t sure what to do because I was so used to spending my weekend laughing, watching recipes I will never cook, and listening to think pieces on trending topics.
This morning, without anything to scroll through, I read thirty pages of a book I’ve been wanting to start for weeks, finished this blog post, and wrote several pages in my journal.
The best part? I have tonight and tomorrow (holiday) to clean, do a little decluttering, and reduce my homework procrastination. So yeah, we need to break up real bad. I’ve got shit to do.
Health: Ditch the Alcohol — Typing this makes my nerves bad… but here it is: I have an unhealthy relationship with red wine. It beats me up daily, and it’s time to move on. The brain fog and laziness it causes are no longer worth the temporary escape I use it for.
I know that addressing my addiction will change my life for the better. The journey won’t be simple (it has been my staple for years!), but I’m committed to finding clarity and reclaiming my life.
Even though there were many lows (low low, chile) in 2024, I learned so much about myself, and I'm looking forward to an incredible 2025. It’s up, baby!
BTW, another goal I had for 2024 was to pay off my credit cards and personal loans.
Spoiler alert: I have MORE debt this year than last year. I'll share why that happened in a future post.
Let me know your goals for 2025 by clicking the little “talk bubble” below this post.
Thank you for being here. :-)
Finally Writing
It's been a long time coming...
For years, I told myself I would finally put pen to paper...or fingertips to keyboard.
Outside of my sporadic journal entries (I have to do better!) I avoided writing in general and especially publicly for years.
Until now, my blog was a collection of plant-based recipes and tips, but it lacked the personal touch of my thoughts and personality.
I was just a shell on this site - just smiling and shit not showing up the way I needed to.
I avoided writing publicly because this little voice always told me I wasn't good enough and no one cared about what I had to say.
This isn't just from my imagination, though.
I was behind in reading and writing - below grade level compared to my peers.
When we had to read aloud in elementary school, I'd panic and recite my paragraph silently until it was my turn so I wouldn't embarrass myself in front of the class.
This level of shame has followed me throughout life.
Instead of giving up, I eagerly read all through elementary and middle school. The joy of discovering new worlds and characters through reading was a constant source of inspiration for me.
I also spent summers writing short poems and hood fiction. lol
I was an avid reader and writer because I knew I was behind, but a beautiful side effect came from this - I fell in love with both.
So here I am...ready to share freely and allow others to join this journey of embracing my 'new' life as a writer.
It's a journey of personal growth, and I hope my experiences resonate with you.
This is the beginning of something special, and I'm excited to do it with you.
Creamy Vegan Pasta Recipe
Let’s get started with making this creamy pasta with plamt-based sausage, spinach, mushrooms, and bell pepper.
Ingredients
4 plant-based sausage links of choice (I used field roast sausage)*
1 tbsp oil (avocado oil is great)
1 medium onion, chopped
5 garlic cloves, minced
1 large red bell pepper, chopped
2 tsp Dash garlic & herb
2 tsp Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 teaspoon salt
8 oz bella mushrooms, chopped
3 cups vegetable broth
2 cans full fat coconut milk
1 lb farfalle/ bowtie pasta
2 tsp garlic powder
Salt to taste
Instructions
Saute the sausage for 5 mins on medium heat in a large skillet, stirring occasionally to ensure it doesn’t stick. Set aside for later.
Add your chopped onion, garlic, and bell pepper to the skillet and saute for 5 minutes.
Add your spices and salt, and stir.
Stir in your mushrooms and cook for about 6 minutes, occasionally checking and stirring.
Mix in your vegetable broth and coconut milk, bring to a boil
Once at a boil, add your box of pasta and additional spices and herbs.
Cover, reduce heat, and let set for 20 minutes, stirring occasionally.
Mix in three handfuls of spinach and cook it down
At this time, if you need more liquid, add in more vegetable broth, 1 tablespoon at a time.
Optional: make a quick vegan parmesan
In a food processor, combine nutritional yeast with roasted cashews and salt, pulse till you achieve your desired texture.
Plate and enjoy!
Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe
Whether you're trying to eat less meat (if you are, this is the spot for you) or simply looking for a filling and simple meal idea, this recipe has you covered.
Watch my YouTube video walking through this recipe step by step:
Ingredients
Mushroom Ingredients:
4 large portobello mushroom caps, stems, and gills removed
½ cup balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp Italian seasoning
4 tbsp spaghetti sauce
Herb Breadcrumb Topping:
½ cup unseasoned breadcrumbs (check ingredients to make sure it doesn't contain dairy)
2 tbsp fresh Italian (or regular) parsley, chopped
2 tbsp fresh basil, chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Spaghetti:
½ lb thin spaghetti noodles
1 small onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
2 tsp Italian seasoning
1 tsp salt
24 oz jar of spaghetti sauce (divided)
How To
Prep the Mushrooms
We're using the large mushroom caps to save time but feel free to use mini Portobellos.
Here's how to prep them:
Make sure your mushrooms are clean by using a mushroom brush or a damp paper towel to remove dirt
Remove the stems (just pop them off) and gills from the mushrooms using a spoon.
Marinate the Mushrooms
To infuse our mushrooms with even more flavor, we'll create a simple marinade. In a large Ziploc bag, combine:
½ cup of balsamic vinegar
1 tablespoon of extra virgin olive oil
One by one, place each mushroom cap into the bag with tongs (or your fingers) and coat each mushroom cap with the mixture. Then transfer them to a rimmed baking sheet.
Roast them for approximately 10 minutes at 425 degrees while we move on to the next steps.
Prepare the Spaghetti
While the mushrooms are roasting, let's get our spaghetti ready. Boil a pot of salted water, and cook your spaghetti noodles until they're al dente.
Enhance the Spaghetti Sauce
We’re using a store-bought jar of spaghetti sauce to save us some time for a weeknight meal.
To elevate your store-bought spaghetti sauce (I love a time-saving hack), sauté these ingredients in another pot:
1 small diced onion
4 cloves minced garlic
1 chopped green bell pepper
2 tsp italian seasoning
1 tsp salt
Black pepper
Saute the veggies for about 7 minutes, stirring occasionally.
Then add a 24 oz. jar of spaghetti sauce, setting aside 4 tbsp for use later.
Simmer this sauce for about 10 more minutes, adding 1/2 cup of the spaghetti water before draining the noodles and mixing them into the sauce.
Create the Herb Breadcrumb Topping
While everything else is coming together, let's prepare the delightful herb breadcrumb topping. In a bowl, combine:
½ cup unseasoned breadcrumbs
2 tbsp fresh Italian (or regular) parsley, chopped
2 tbsp fresh basil, chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Mix this aromatic blend well; you can also save some leftovers to sprinkle on your spaghetti for extra flavor, which tastes SO good.
Assemble the Stuffed Mushrooms
We're almost there! Here's how to assemble the Mozzarella Stuffed Portobello Mushrooms:
Take the mushrooms out of the oven, and drain from the roasting pan the extra juice that cooked off.
Spread about one tablespoon of pasta sauce on each mushroom cap.
Sprinkle a dash of Italian seasoning for that extra zing.
Top it off with vegan mozzarella (either slices or shreds; see below for my recommendations); slice it up and layer it on.
Finally, generously add the herb breadcrumb topping to each mushroom.
Finish the Dish
Place the stuffed mushrooms back in the oven for about 6-7 minutes or until the cheese is melted and the breadcrumb topping turns a golden brown hue.
Dinner is served!
Easy Juice Recipes for Beginners and The Best Juicer For Easy Juicing
I used to go through phases of really relying on fresh juice every morning to start my day off right, to then falling off the wagon and making less healthy choices for months at a time.
Why?
I hated the mess and the clutter that my juicer made and I dreaded the cleanup so much that it often didn’t feel worth it to get my juicer out to make fresh juice at home.
Now, I’m not one to say that you need fancy equipment for everything, BUT…
A few months ago I upgraded from a Breville juicer to a Nama J2 Cold Press Juicer and it changed everything for me.
Why the Nama J2 Cold Press Juicer is the BEST Juicer:
You get MORE juice from your fruits and veggies
You don’t have to cut your produce up into tiny pieces so that the juicer doesn’t clog
It’s big enough to bulk juice, so you can make enough juice to last a few days at a time
It’s a hands-free machine. You can load it up and walk away, all while your fresh juice is being made for you.
~For a limited time, save $55 on your nama with my affiliate link~
If you want to check it out and get a discount on this game-changing juicer, you can find my personal link here.
You won’t regret it!
Check out my video with two easy juice recipes…
If you’re a juicing beginner, you might not be sure of what combinations are best to get started. I remember first trying out making fresh juice at home and making some horrible sludgy juices that didn’t end up tasting good. What did I learn? Keep things simple.
My favorite juice recipes usually combine fresh fruit with healthy greens, or a balance of sweet fruit with a tangy citrus. If you keep it simple, you’re more likely to get a final product that is healthy and tastes amazing.
Here are two beginner-friendly and easy to make healthy juices to help you get started.
Watermelon-Lime Juice
Watermelon is SO hydrating and helps lower blood pressure. Mixing this with lime gives it a huge kick of Vitamin C.
Combine 1 large watermelon with 1-2 limes in your juicer, and enjoy!
Spinach - Ginger - Pineapple
Spinach is rich in calcium and magnesium. Ginger is great for weight loss and immune system support.
This juice is PERFECT for picky eaters and kids because the sweetness from the pineapple and the kick from the ginger completely disguises any spinach taste. For kids, you can avoid any questions about the green color by putting it in a colored plastic cup–they will love the taste and not even know they’re getting so much nutrition.
In your juicer, combine 30 ounces of spinach, 1 medium pineapple, and 1 small knob of ginger (you can add more ginger if you want some real spice!).
Don’t have a juicer?
No problem! Cut up your fruit and produce into manageable chunks, throw them in your blender with a bit of water to help move it around, then strain with cheesecloth or through a strainer into a cup. You can compost the leftover pulp OR use it in a recipe.
If you are ready to invest in your health and juicing habit, for a limited time you can get $55 off the Nama J2 Cold Press Juicer by following my link here.