Bittersweet goodbye and Fresh start

 

 

I swear to you, every year around this time my life goes through a shift. Like clockwork. Right around the beginning of the fall season  things start happening, changing, evolving.  I don’t know y’all, I might sound crazy, but I feel like you have to be just a little
crazy to get through life, no? 

I started writing this post over a few days ago. It was supposed to be a good-bye letter to the blog and to you, my faithful readers (are there any left?). However, the more I thought about it the more hesitant I grew about saying good-bye to my little corner in the web. I just couldn’t call it quits.

 
Through the years, this blog has grown alongside with me as I made my way through life’s many stages in my 20’s… life as a college student, moving across the country on my apartment, and my first real job in my field.
This place has served as a photo-journal to my everyday moments and once-in-a-lifetime adventures. A place for me to share my passions (food and travel) as well as my favorite memories alongside the ones I love most

I have now reached a point in my life where I don’t feel the need to be defined by any of those things. It has taken me a long time to figure out what exactly I want in my life and  wanted this little place of mine to be… I think I know now.

After a lot of work I am excited to announce that I’ll soon have a new home page. A page for my work as an aid worker/non-profit organization work.

I will be shutting this space down eventually, but I just don’t have the heart to do it just yet… too many memories attached to it. Thank you!

 

Love, Faduma ❤

Banana Bread

Best part working for home; getting to make yummy breakfast.

Ingredients:

  • 1 stick butter (1/2), softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. Salt
  • 1 cup mashed bananas (about 3)
  • 1/2 cup sour cream
  • 1 tsp. Vanilla
  • 1 cup walnuts, chopped (optional)

Directions:

•Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of butter
• In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
• Whisk together the flour, baking soda, and salt combine with the butter mixture.
• Add the sour cream, bananas, and vanilla; stir well.
• Pour into prepared pans and bake for 50-55 minutes
• cool for 10 minutes and then turn the loaf out onto a rack

Life happens

 

An iPhone note journal entry on survival/ changes. There’s this thing my brain does when things get hard or life throws something new and unexpected my way. I panic for maybe 5 minutes tops, and then, I go into survival mode. It’s almost robotic. What can be done? How can this be handled? I think it comes from not having the luxury to feel sorry for myself. It truly is a luxury to wallow, but I also wonder what softness I may have passed up to be this. I think to some it makes me insensitive. I don’t allow feeling sorry for myself, and I don’t feel sorry for others. I always use the empty pantry metaphor. I’m the person you want on your side when your pantry looks bare. We can’t cry because there’s nothing there — we might starve to death in the time it takes us to cry about it. Instead, let’s take stock of what we have and make it work. We can always make it work.

 

 

Find your zen, Darling

 

Hi, friends! Happy Summer. Thank you so much for stopping by to hear my heart today!


I’ve been working/traveling non stop lately so, I hardly have time to write anything now days. I never force a post. It has to be heavy on my heart and on my mind. Quality not quantity, my friends. I was on my way to meeting when I got the call that I didn’t have to come in until later today… let’s just say I was so happy and thankful I got a little extra time to myself

Today I was thinking about what to write about this week. There isn’t really a particular story I can tell you, or a recent situation that I want to vent about. Just a series of little things that add up to a conversation I wanted to have open up.

I have an unfortunately low tolerance for stress. I honestly shut down at the first taste of feeling overwhelmed… Just one of the many reasons I am so thankful to my family and girls. I’ve never seen anyone who can deal with so many issues at once, and still shine so brightly without dimming under pressure. I’m getting better at handling the feeling that I’ve disappointed someone, or the stress of learning how to handle money, work two jobs …  I know there’s so much more that a lot of you deal with on a daily basis, but just to be transparent here: most days I feel like I’m underwater.

When I was growing up, I never had pressure from my parents to be “perfect”. Never pressure from them, or friends. Just from myself. For some reason I operated under this microscope that I made for myself. It wasn’t until one random day, I realized I was actually dying under the hot lights of perfection I placed above me disguised as a halo.

I don’t know how this happened, but in my quest to please God, please my family, please these outrageous standards I’ve set for myself, I disconnected so much from not only myself, but from a lot of other things. I didn’t want anyone to know how much I was hurting on the inside, so I tried so badly to be happy and smile and make people laugh like normal. But in my private moments alone, I was so frustrated and displeased with myself that I would be surrounded by total darkness. I didn’t make room for the light of God but was still trying to be “salt and light” in front of others. You know what? The energizer bunny is a perfect example of what I was. I was running around, beating my drum trying to be adorable and loudly sweet to distract from the pain needing attention inside of my heart.

The light I was shining was temporary, it was synthetic and too bright to be real. For me to want everyone to think everything was perfect and sunny and happy all the time was the contributing factor to being burned out. I was constantly turning my light on for people and off when I was alone because I was trying to conserve the energy I had. Maybe you can relate to this, if not deeply then maybe just on those random days when you’re feeling low. But either way, I am typing this to tell you I’ve been there. Sometimes I still go there if I’m being real!

The reality is, sometimes we feel so deprived of true joy, true friendship and light and we don’t know “what’s wrong with us”. Especially women, I find us giving out so much. Taking care of so many. Being married, working jobs, going to school, holding our families together … We don’t realize that we’re living off of batteries instead of being connected to the source of eternal. I was definitely living off of batteries, just like that energizer bunny. So temporary, an external connection rather than an internal relationship.

It wasn’t until I connected myself to God not just in my deeds, but in my faith. It was then that I was able to actually leave the lights ON. Instead of flipping them off and on to conserve what was left of myself for other’s. When you realize that your identity is in Him, you don’t lose yourself in the pressure of perfection…Because God is perfect. You can leave the lights on not just to shine bright for other’s but in your privacy with God… He sustains you. His source never gives out, it never dims or dilutes. So it’s not your energy that keeps the lights on in your heart, but HIS presence that does.

This is just a reminder today to stay plugged into the Source, give up the batteries and pressure and fear of being “on” for everyone else. 

Be Brave. Live Bright

 

Love Faduma 

Healthy Breakfast

Darlings,

Seriously, who doesn’t love breakfast? I love to cook and I could eat breakfast food everyday. But the worst part of breakfast is most of the time I don’t want to cook as soon as I wake up in the morning. I’m usually rushing to meetings or pretty tired. 

Here are some delicious breakfast, I made over December break.



 

 

 

 

  

vegetarian quesadillas

Darlings,


What do you when you’ve super low white blood cell count,
Stuck at home, avoiding human contacts?
Create and practice recipes duh…
It is no secret that I love spicy food! I love that hot-mouth, runny-nose, starting to sweat a little type spice. I always order hot peppers on my food when there’s the option, I load foods up with red pepper flakes, and Siracha is frequently the final topping on most all of my meals! So of course I was all over this week’s vegetarian quesadillas using raw jalapeno peppers.
This time around I decided to go with a classic approach, and of course that means Mexican!
And what is one of the best Mexican dishes out there?
Why, quesadillas, of course!

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But not just any quesadillas, these ones are sweet potato black bean quesadillas!
Does anyone else think that sweet potatoes and black
beans are the perfect combination?
The creamy sweet potato and cool avocado are the perfect contrast to the spiciness of the jalepenos, and the slightly mashed black beans give them a robust and hearty texture to make it a meal.
And of course, ours were rounded out with a sprinkling of cheddar cheese!
You may adjust the amount of jalepenos according to your desired level of spiciness, but if you’re like me, you won’t hold back

Spicy Sweet Potato Black Bean Quesadillas

Prep time: 10 min
Cook Time: 5 min
Serves: 2

Ingredients:
1 c. cooked black beans
1/2 large sweet potato, cooked and mashed
1 c. prepared salsa
1-2 jalepeno peppers, seeded and diced
1c. spinach, loosely packed
2 tbps finely chopped cilantro
1 green onion, chopped
1 tbsp lime juice (optional)
2 10-inch whole wheat tortillas
1/2 an avocado
1/3 c. grated cheddar cheese (or cheese substitute)
Directions:
In a medium-sized bowl, roughly mash the black beans, leaving some whole beans to retain the texture. Add the next eight ingredients and mix until fully combined.
Spray a large frying pan with cooking spray and heat over medium-high heat. Place one tortilla on the frying pan and spread half of the black bean mixture onto half of the tortilla. Top with avocado slices and sprinkle with cheese. Fold the other half of the tortilla over, and repeat with the second tortilla. Cook for 1-2 minutes, or until lightly browned, then flip and cook on the other side for another 1-2 minutes.
Serve with more salsa and a dollop of plain yogurt if desired.

Love,

Faduma

Pumpkin spice latte

I love love love Starbucks pumpkin spice latte. While I’m loyal customer, I often like to experiment in my own kitchen at home. Don’t get me wrong the Pumpkin Spice Latte at Starbucks can be fairly healthy (Steamed Milk , Espresso and Pumpkin syrup topped with optional Whipped Cream and Pumpkin Spice) however I knew I could replicate the recipe with an even healthier twist.

Ingredients:

• 2 cups non-dairy milk (I prefer Almond milk, but soy milk works well)
• 1/2 cup canned pumpkin
• 2 tablespoon cocoa powder
• 1 teaspoon pumpkin pie spice (or All Spice)
• 1/2 teaspoon vanilla extract
• Optional: Stevia or another sweetener to taste
• Optional: ½ tsp of instant coffee mixed with 4 tbsp. hot water

Instructions:

• Combine all ingredients except sweetener in blender.
• Blend at medium speed until smooth.
• If the sweetness is not to your liking, add sweetener to taste and blend until combined.
• Pour into a saucepan and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.
I thought this recipe was all too perfect… latte to wake up to. Why not add more pumpkin? 