Traveling to imaginary worlds is awesome, no passport required and you don’t have to worry about flight issues. Grab your favorite road trip snacks and journey to a variety of realms with me.

Series mentioned in this episode: Lord of the Rings by JRR Tolkien, The Hunger Games by Suzanne Collins, A Court of Thorns and Roses by Sarah J. Maas, Harry Potter by JK Rowling, and Fourth Wing by Rebecca Yarros.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

Good books, like good meals, take time to make and master author Amor Towles knows this better than anyone. Each of his books takes years of work and are oh so worth the wait. Dig into the feast of Towles’ novels and meet fabulous characters, engaging plots, and sharp, witty, beautiful writing.

Recipe: You will need 6 eggs, 1-2 cups of sliced mushrooms. A bunch of chopped asparagus (maybe 8-10 stalks), a couple handfuls of chopped spinach, ¼ cup of milk, salt and pepper to taste, and ¼ cup of shredded mozzarella cheese. You could also use cheddar or any type of cheese you like, and sub the asparagus for broccoli if you are not an asparagus fan. Preheat the oven to 350 and spray a 9-inch cooking pie or cake dish. Crack the eggs and whisk them with the milk until they are slightly frothy. Stir in the veggies, cheese, salt and pepper. Pour the whole mixture into the baking dish and pop it in the oven for 35-40 minutes until the top is nicely golden brown.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.

The Universe is a vast place with no shortage of books, foods, ups, downs, everything you can think of. It can all feel a bit overwhelming. But fear not! For all of the craziness and curveballs, the Universe also always has your back and will catch you if you let it. This book by Gabrielle Bernstein tells us how.

Recipe: You will need: a small yellow onion, carrots, a butternut squash, a cup of lentils, garlic, kale or spinach, 3-4 cups of water or broth, turmeric, curry powder, cumin, and something like paprika or chili powder if you want it to be a little spicier. You can also substitute sweet potato or a can of pumpkin for the butternut squash if you prefer. Other optional ingredients are cauliflower or a jalapeno pepper, again for some spice. Chop up the onion and carrot, and cauliflower and pepper if you’re using them and cube the butternut squash. Or buy it pre-cut from the grocery store as a major time saver! Put everything in the instant pot, pour in the water or broth, and sprinkle in the spices. I’m sorry I don’t have exact measurements but it’s roughly a tsp each of the turmeric, curry powder, and cumin. Give it a quick stir, close the instant pot, and pressure cook for 7 minutes. You can do a quick release or let it release naturally. Once you take off the lid, stir in the kale or spinach. This soup is so delicious and is perfect for cooler days.

Gabrielle Bernstein’s podcast and website for her guided meditations, books, and words of wisdom.

Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!

Artwork by @stephanieilana

Music: Clementi Sonatina No. 1 in G Major III

Editor: Alex Schmitz

Hosted on Acast. See acast.com/privacy for more information.