Posted in family, Food, healthy meals, inspiration, life, mom cooks, Pioneer Woman Kitchenware, vegan

Reach for a Peach

Ingredients

Instructions

  • Chia pudding: combine the chia seeds, syrup, and almond milk in a bowl. Mix together, then refrigerate to set for 2 hours.
  • The middle crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes.
  • In a food processor, chop the toasted oats and pecans along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
  • The peaches: slice the peaches in half and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
  • Divide the chia pudding evenly among two Jason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble.
  • Sprinkle with a touch of crumble topping and enjoy!

©️Kalida Corner

Posted in Food, healthy meals, life, mom cooks, salad lovers, summer, writing

Bake & Toss

Serves: 4 servings

Ingredients

2 large sweet potatoes

1 medium red onion

15 oz chickpeas, rinsed and drained

½ cup olive oil

¼ cup lemon juice

2 tablespoons garlic, minced ( used garlic paste)

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne

Himalayan salt, to taste

Black pepper, to taste

3 oz mixed greens

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tablespoons dried cranberries (optional)

Directions:

  • Preheat the oven to 425ºF.
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion.
  • Add the chickpeas to the other half of the baking sheet.
  • In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender.
  • Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱

©️Kalida Corner

Posted in family, Food, healthy meals, inspiration, Journey, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Light Lunch

Ingredients:

For 4 wild salmon filets (6 oz each)

  • 1/4 tsp Himalayan salt (as desired)
  • 1/4 tsp black pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Parchment Paper sheet

For the basil bruschetta: (makes 2 1/4 cups)

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin oil
  • 1 tbsp  balsamic vinegar
  • Himalayan salt and fresh cracked pepper to taste ( as desired)
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, choppedKalida Corner

Directions:

  1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
  3. Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
  4. Drizzle olive oil on the filets, sprinkle with salt and pepper.
  5. Bake for 20 minutes. Remove from oven and let rest for 2 minutes
  6. Serve topped each with generous 1/2 cup basil bruschetta.
Posted in Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Kale Lovers

  • Ingredients

3 tablespoons of fresh lemon juice

2 tablespoons of extra-virgin olive oil

1/2 teaspoon of Himalayan salt (as desired)

1 bunch kale, leaves thinly sliced and ribs removed

1/4 cup dates

1 medium Honeybear Apple

1/4 cup slivered almonds, toasted Toast Almond Directions

1-ounce Pecorino, finely grated (1/4 cup)

Freshly ground black pepper

  • Directions

  1. Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
  2. While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
  3. Season with salt and pepper and toss well

Enjoy!

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Kale Salad
Posted in inspiration, Journey, life, Photography, Poems, Short Stories, writing

The Authentic Sound

 

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It is the authentic sound that should resonate in our hearts.

 

 

©Kalida Corner

Posted in Uncategorized, writing

Page 245

Our lives are like a book, with scrambled pages that we wrote while living. Every single page signifies our emotions, actions, and tones. Through these pages, we see for ourselves who we’ve become and who we want to be! Through these pages, we erase an experience and craft a better version of ourselves; through these pages, we can be where we want to be.

Approaching a new year, I flip through the pages of the aging one like I’m re-reading and analyzing a book; I grab my orange sharpie and start highlighting words that require replacement and striking out sentences that interrupt the reading pace, and foremost adding rhythm to every flipped page.

Moms. Dads. Family members. Workers. Single moms. Everyone. Applaud yourselves for your hard work this year. Look at the mirror, but this time for a significant purpose, that does not include shaving beard or putting make-up on. This time, wipe all the excess of your days and look through your eyes. Feel your heart beating. Listen to the sound of the air coming in and out of your nose while inhaling and exhaling. Gaze at yourself without thinking, just breathing and feeling and seeing who you’ve become.

Myself. Self-work is not done. I’m still in the process of fathoming life. I’m still an avid learner who believes that applying what I’ve learned is the challenge. As I look at myself, I see a self-healing and demanding deeper change. A self-healing, demanding her own image to apply uplifting changes, which are personal for each one of us, yet alike —

Yesterday, as I opened 2017 book and flipped to page 245, I realized what I’ve crafted with my own hands on a rainy day. I crafted an iron mask around my own heart, and I detached it from my body: without arteries to carry blood away and let go of the pain and loss and tears. Yes, I admit it: It hurts.

Being moms, we feel the need to manage our feelings against criticism of life and raw dialect; we feel the need to be role models to our children and teach them about life that “we” parents are still learning about; we feel the need to stay strong to the ones we love and lost because that’s what they’ve taught us and aimed us to be.

Yes, on page 245 is where you find orange highlights everywhere, fragmental writing structure, erased events, and serious tone. It’s a page in my book that I re-opened before 2017 comes to an end, and set my heart free and far away from mourning for her absence in my life. She is the woman who taught me not to follow her foot steps in life and solely follow God. She’s the woman who gave me the courage to open my ears to the resonance of his voice inside of me and gently move my lips to vibrate hearts with words of faith and love. She’s the woman who taught me to take care of my well-being and appreciate sorrow as much as happiness.

As a fresh year arrives, I skim through the last pages of the year and seal off traces of grief; I seize a brand-new book entitled “2018”, with 365 empty pages, and upheld by a humble, grateful, and motivated being.

Posted in Poems

🍂Fall🍂

 

the magical season is here –

a season expressing an evolution;

a season calling for a solution.

rustling leaves.

dancing trees.

raining hail.  

hiding birds.

wind howls:

stop! stop!

fire smokes:

burn high.

 

the modest season is here –

a season revealing a flaw;

a season giving a cause,

a law.

naked trees.

injured branches.

crushed leaves.

ripped roots.

thunder strikes:

act

appreciate

unite!

 

the nutritious season is here –

a season to revive the sun

a season to strive the wind

and shut the gun.

nutmeg.

cloves.

cinnamon.

allspice.

fall’s pure flavors united

to boost souls.

 

fall is fall

for it renders the world.

after every goodbye, it evolves.

after every beginning, it arises anew.

 

fall is here-

for the world

to change!

©Kalida’s Corner

 

Posted in Food

The Taste of Fall

 

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2 cups of unbleached flour, 2 large eggs, 2 cups of sugar, 3/4 cup of unsalted butter
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1 tsp baking soda, ground cinnamon, salt, & nutmeg. 1/2 tsp ground cloves & baking powder
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1 – 1/2 cup of homemade pumpkin puree
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1. Combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set them aside. 2. With an electric mixer, beat sugar and butter on a medium speed. 3. Add the eggs. 4. Beat until light and fluffy. 5. Add pumpkin and beat for another minute until soft and juicy. 6. Add the flour and mix on low speed until combined. In 2 greased 8×4 inch loaf pans, evenly pour the batter. Bake for about 55 minutes in a convection oven preheated to 325 °F. ** Optional : you can add 1/2 cup of chocolate chips or Golden Raisin to the batter.
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Voila!  ~The Taste of Fall ~

 

Posted in Food

Kalida’s Lentil Soup

Kalida’s Ingredients :

3 tbsp extra virgin olive oil

1 cup of chopped onions

1/2 cup of chopped celery

1/2 cup of chopped carrots

2 tsp himalayan salt

1 lb organic lentils, washed and rinsed

1 cup of peeled and chopped tomatoes

8 cups of organic vegetable broth

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp black pepper

1/4 tsp cardamom

1 tsp of dried ginger or 1 small dried root ginger

2 small dried bay leaves

1 package of Saltine cracker

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Spices Jars
Kalida’s Spices Jars

Kalida’s Course:

In a 5 qt Dutch oven, place oil and set over medium heat. Once hot, add onions, celery, and salt and cardamom. Stir for about 6 minutes. Add the lentils, tomatoes, broth, bay leaves, coriander, cumin, and ginger, and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender at about 35 minutes.

Serve immediately with a side of Saltine cracker.

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just to a boil