This Balance Life

When we self-reflect it helps us to ground ourselves and expand our awareness so we can continue to learn about ourselves. Every January I like to self-reflect on the prior year. I reflect on the things I learned about myself and what are the things I need to release to create space for infinite possibilities. We are forever evolving and learning different things about ourselves. But the things that you're learning about yourself, are you putting them to use to be your best ...version? I have a journal exercise for you! Please write down the following: Five or more things you learned about yourself in 2020. What is your vision and your intentions for 2021? What do you need to let go of? What are you grateful for? #selfcare #selfreflection #thisbalancelife #Journal #centering #gratitude #vision #intentions #awareness

I was happy to be able to visit Dr. King’s memorial a couple years ago. At the centerpiece of his memorial is Dr. King’s 30 foot statue. Cut sharply into the rock of the Stone is text from his I have a dream speech. When I visited Dr. King's memorial, I felt a peaceful energy surrounding me, and I felt the energy of his dream and hope. My life is a testament to his dream and proof there is love and light in this world. Happy Birthday Dr. Martin Luther King... #thisbalancelife #MLKDay

This tasty recipe is perfect for those cold nights when you want something warm & not heavy! You can keep this vegetarian recipe as is or add your favorite protein! Charred Vegetable Ragu Ingredients... 4 large portobello mushrooms, stemmed and quartered 1 garlic head 1 yellow onion, peeled and quartered 2 celery stalks, cut into thirds 2 carrots, peeled and cut into thirds 6 tablespoons extra-virgin olive oil, divided 8 ounces fresh cremini mushrooms, stemmed and quartered 1/2 cup tomato paste 2 teaspoons dried oregano 1/2 cup dry red wine 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for serving Directions Step 1 Preheat broiler to low with oven rack in middle of oven. Toss together Portobello, garlic, onion, celery, carrots, and 1 tablespoon oil in a large, rimmed baking sheet lined with parchment paper. Spread in a single layer. Broil in preheated oven until vegetables are charred in spots, about 20 minutes, rotating pan and flipping vegetables halfway through. Let cool 5 minutes. Squeeze roasted garlic out of skins, discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped, about 4 times; set aside. Step 2 Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until bottoms of mushrooms are browned, about 3 minutes. Stir and cook until browned on all sides, 5 to 8 minutes. Stir in tomato paste and oregano; cook, stirring constantly, about 1 minute. Add wine; cook, stirring constantly, until slightly thickened, about 1 minute. Stir in roasted vegetable mixture, season with salt and pepper. Remove from heat. Step 3 Bring a large pot of salted water to a boil over high. Cook pasta according to package directions for al dente. Drain, reserving 11/2 cups cooking liquid. Transfer cooked pasta to skillet with sauce and return to heat over medium. Add cheese and remaining 2 tablespoons oil. Stir in reserved cooking liquid, 1/2 cup at a time, until sauce is creamy, about 3 minutes. Season with salt to taste. Divide pasta among 4 warm bowls: top with grated cheese. Make Ahead Ragù sauce can be prepared, cooled completely, and stored in an airtight container in refrigerator up to 3 days. Notes To make this dish vegan, omit the cheese, or use vegan cheese. Recipe courtesy by Kelsey Youngman for Food & Wine Magazine