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LETITOUT

We’ve all held in emotions and feelings that at some point bubbled up to the surface, created pressure and at some point ended explosively. Not only does this cause us mental anguish from mulling things over in our heads, it can start to collect, causing pollution of our minds, bodies and Spirit.

Join me in this video for some practical ways to let out pent up emotions in healthy, productive ways. Make this a regular practice and watch so much stress fade away.

 


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A good portion of my life was spent being extremely independent. This simply was not serving me. It took some major life altering circumstances to teach me a very valuable lesson about letting people in, asking for help and opening my life and heart up to let in the love and care from others that I was hiding from.

 

I hope this journey helps you on your path if you if you’ve ever found yourself trying to go it alone or having a hard time even accepting a compliment. When we start to recognize the helpful and meaningful gifts that others are ready and willing to share with us, we open ourselves up for so much more connection, less stress and more self-love.

 Ciao for Now!


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People often ask me, “Brooke, what’s your favorite thing to cook?” My answer is always, “I love to stuff things!” Whether it’s hot or sweet peppers, tomatoes, chicken, or squash blossoms, there’s a myriad of ways to stuff things and the flavor combinations are endless.

Today we are stuffing some big, meaty, savory Portobellos. They are one of my favorite mushrooms, I like to consider them a vegetarian steak. They are so good, I have even gotten many people to try them and love them when they thought they absolutely hated mushrooms. So, even if you’re a bit skeptical, give these a try, you just may be pleasantly surprised and super satisfied.

 

Here's the Wonderful Recipe!

4 large Portobello Mushrooms

2 Tomatoes-diced & salted

1 Bunch Spinach

1TBSP Ghee Olive or any high heat oil (grapeseed, sunflower)

3 Garlic Cloves

1 tsp Basil

1 tsp Parsley

6 TBSP Grated Manchego, Parmesean, Romano Cheese (your choice)

Salt

Heat oven to 350. Pop out stems and remove gills from Portobellos to make space for your stuffing. In a sauté pan on med-low heat 1 TBSP Ghee and add Garlic, cook for one minute and add Spinach and 1/4 tsp Salt. Cook until wilted, remove from heat. Dice Tomatoes, place in bowl to mix with Salt and Spices. Line Portobellos with Tomatoes and cover in Spinach. Top each one with Cheese.

Thanks for watching!

Ciao for Now!

 


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Not so long ago, I was paralyzed by fear and wasn't taking the actions I knew I needed to, to step into the next evolving phase of my life. Now, I have a thriving business and am walking my chosen path.

It seems to always be that first step that’s the hardest, but once you face your fear and just do it, you gain momentum and can really get things moving in your life. Join me for some practical tips to get you walking down the path you truly desire.

 

 


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