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The week can feel like a hurdle, especially after a relaxing weekend. But with the right mindset and a little motivation, you can turn that dreaded start into a launchpad for a productive, fulfilling week. Here are 10 motivational quotes to help you embrace the week and keep your momentum going. “Either you run the day or the day runs you.” — Jim Rohn “Before anything else, preparation is the key to success.” — Alexander Graham Bell “Definitions belong to the definers, not the defined.” ― Toni Morrison, “Beloved” “Courage is very important. Like a muscle, it is strengthened by use.” — Ruth Gordon “The road to success and the road to failure are almost exactly the same.” —Colin R. Davis “I love to see a young girl go out and grab the world by the lapels. Life’s a bitch. You’ve got to go out and kick ass.” — Maya Angelou “Always work hard and have fun in what you do because I think that's when you're more successful. You have to choose to do it.” — Simone Biles "Believe you can and you're halfway there." – Theodore Roosevelt "You don’t have to be great to start, but you have to start to be great." – Zig Ziglar “The plan is to fan this spark into a flame.” — Lin-Manuel Miranda “She was learning, quite late, what many people around her appeared to have known since childhood that life can be perfectly satisfying without major achievements.” ― Alice Munro "Don’t watch the clock; do what it does. Keep going." – Sam Levenson “If you want the rainbow, you have to put up with the rain.” — Dolly Parton “We must be willing to let go of the life we planned so as to have the life that is waiting for us.” — Joseph Campbell “The true meaning of life is to plant trees under whose shade you do not expect to sit.” — Nelson Henderson “Success is the sum of small efforts repeated day in and day out.” — Robert Collier "I will love the light for it shows me the way, yet I will endure the darkness for it shows me the stars." - Og Mandino “We cannot solve problems with the kind of thinking we employed when we came up with them.” —Albert Einstein “Success is not final; failure is not fatal: It is the courage to continue that counts.” —Winston Churchill “Experience is a hard teacher because she gives the test first, the lesson afterward.” ―Vernon Sanders Law “Concentrate all your thoughts upon the work in hand. The sun’s rays do not burn until brought to a focus.” —Alexander Graham Bell “Setting goals is the first step in turning the invisible into the visible.” —Tony Robbins “It is only when we take chances that our lives improve. The initial and the most difficult risk we need to take is to become honest.” —Walter Anderson “It took me quite a long time to develop a voice, and now that I have it, I am not going to be silent.” —Madeleine Albright “Nothing in the world can take the place of persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. The slogan ‘Press On’ has solved and always will solve the problems of the human race.” —Calvin Coolidge “If you were born with the weakness to fall you were born with the strength to rise.” —Rupi Kaur “The Sun will rise and set regardless. What we choose to do with the light while it's here is up to us. Journey wisely.” —Alexandra Elle “He who conquers himself is the mightiest warrior.” —Confucius “Take the attitude of a student, never be too big to ask questions, never know too much to learn something new.” —Augustine Og Mandino “Alone we can do so little, together we can do so much.” —Helen Keller Mondays may be tough, but with the right mindset and a little extra motivation, they can be the perfect start to a week filled with growth and opportunity. Use these quotes to fuel your energy and help you stay focused on your goals throughout the week. Remember: every Monday is a fresh start, so make the most of it!

The holidays are fast approaching, and the season of giving is in full swing. Nothing evokes winter quite like the crisp chill in the air, cozy nights filled with classic Thanksgiving and Christmas movies, and the endless baking adventures happening in my kitchen. Add in a steaming mug of peppermint hot cocoa, and I’m in my happy place. The pinnacle of it all is when we begin decorating for Christmas—not long after Halloween, though the tree doesn’t go up until after Thanksgiving. I look forward to the celebrations that capture the essence of the season in small and meaningful ways. All these traditions bring a sense of warmth and belonging. There’s truly nothing like the joy of the holidays—but it makes me wonder: how can we extend these sentiments throughout the year? Although this season is traditionally celebrated as a time of selfless giving and compassion, the cultural tone has noticeably shifted over the years. What was once rooted in acts of kindness and communal spirit now often feels reduced to the transactional ritual of exchanging material gifts. The deeper meaning—connection, generosity of heart, and community—can easily get lost in the noise. While gift-giving tends to peak during this time, it’s worth pausing to reflect on why  we give—not just during Christmas, but as an ongoing expression of empathy and care throughout the year. Giving is more than a physical exchange; it is a mental, emotional, social, and spiritual offering. Whether it’s a tangible item or something as simple as shared time and presence, the heart of giving lies in thoughtfulness, love, and intentional connection. This is what makes the act of giving so powerful and enduring. To truly embrace its spirit, here are three core aspects of authentic giving that empower us all—beyond the holidays and into everyday life: 1. Give selflessly, without an agenda. In today’s world—where so much is publicized and acts of kindness are often performed for recognition—genuine giving can feel rare. But true generosity comes from a place of sincerity, not self-interest. The focus shouldn't just be on the act itself, but on how it is received and the impact it has. When giving becomes about optics or personal gain, it loses its essence and becomes a mere transaction. Authentic giving builds bridges of compassion and connection within a community—it should never come with strings attached. 2. Give without expecting anything in return. Real giving isn't about reciprocity; it’s about responsibility—social, communal, and human. Those with more have the privilege to uplift those with less, whether or not the gesture is ever repaid. In some cultures, there isn’t even a word for “thank you” because generosity is so ingrained—it’s simply a way of life. Growing up in a culture where kindness, sharing, and bartering are part of daily existence, I’ve come to understand that giving is the foundation of community—not a favor, but a shared understanding of support. 3. See giving as planting seeds.  Every act of giving is a seed planted, one that may bloom into a connection, trust, or a deeper relationship. Whether you're offering your time, attention, or even a simple gift, you’re creating space for something meaningful to grow . Often, it’s not the object or gesture itself, but the intention behind it that resonates. Giving is a way of saying, I see you, you matter,  and that kind of energy has the power to echo far beyond the moment. By keeping these three elements in mind, the art of giving becomes easier. At various points in life, we are all both givers and receivers, making it essential to adopt principles that nurture a mindset of generosity as a shared social responsibility, not just a kind gesture. While this may sound idealistic, consistently practicing these values can offer deeper insight into the true purpose of giving. There is joy to be found in giving—not in the reward, but in the connection it creates and the humanity it honors. Photo by  @krystynwhitty  via  Black Girls With Gardens

I sat on the Q train heading to work from my early morning math class. I get about half an hour to relax my mind before I get to work, so I either reflect on the things I can do to improve my life or blank out from my lack of sleep since July 2015 . Today, I was blasting some of my newly discovered musical artists, and I let my mind drift. As a mother of daughters, the universe gave me major blessings , because it knew all my life experience and wisdom could be passed down to my girls. Growing up, I have always had a very close relationship with my mother. She passed on so much wisdom to me , and one of the more important gems she passed on was learn to let people go, in her thick St. Lucian accent. At the time, I thought the advice was not exactly comforting, considering what I was going through. I was a teenager after all. I come from a culture where people are not too keen on mincing words, so her words may not always be what I wanted to hear at the time, but it was really what I needed. She jolts me back to reality during difficult circumstances even though all I want to do is sulk and be miserable for a couple of minutes. Sometimes, she is a little too much of an optimist I might say. Nonetheless, she simply wanted me to understand that everything and everyone has a season. It was up to me to determine how long the season would last . Even though I have always had a strong sense of self from a young age, her advice alone wasn’t enough. This was a lesson I could only learn through life experience and a journey could not avoid. One of the foundational elements of learning to let go—whether they left or you left—is knowing your self-worth. A breakup is always difficult, but you need to eventually see the opportunity you’ve been given when a partner or friend leaves. You go through the stages of grief quite like when a loved one passes away. Getting to acceptance can be long and hard, but being thankful for the time spent together and the lessons learned is genuinely one of the most healing parts of this process. You may not see it, but the universe may have done you a favor. When the school of life is your teacher, you cannot always predict the timing of these lessons and the severity of its impact. What you do have control of is your response to it. - Christopher Walken As time goes on, you can clearly define your expectations from others in a way that may even surprise you, but leaves you feeling more fulfilled. You gain a greater sense of what you're worth. Another important aspect I needed to learn on my own is certain people attract the brokenness in others. There tends to be the assumption that you attract what you give, but that is not necessarily always the case. Opposites attract for a reason, but you need to know, it is not your job to fix a broken person, because it eventually either depletes you or breaks you. It is these experiences that enhance who we are as people, because without adversity, what is there to learn? There are some lessons I wish I had been taught early on, like feeling comfortable articulating boundaries, learning to identify behaviors and personalities that can lead to toxic relationships, and learning to trust my gut a bit more, because not everyone deserves a seat at the table of your life. (Photo from Canva)

Weekends are for baking in my house and one thing I always have an excess of, is ripe bananas. Once they get to overripe, it’s banana bread time and we all love banana bread in our house. This is one baked good that never goes to waste. We make them into muffins or a full loaf. This is the only recipe I use when making banana bread. I got this banana bread recipe from Allrecipes.com and I make occasional tweaks which I will include. Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs beaten 2 1/3 cups mashed overripe bananas 1/3 cup rolled oats (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan . In a large bowl , combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Top with rolled oats. For a loaf bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack . For muffins, the batter can make 12 to 16 muffins. Bake for 25 to 30 minutes. Enjoy. Photo by Natalie/ Super Healthy Kids

Food is the great equalizer. We all have to eat and I believe if you love to eat, you should at least learn to make a few good dishes well. The pans are always clanking in my home, so here are five meals I made recently that I thoroughly enjoyed. 1. Fried ripe plantains and sautéed vegetables Fried plantains, a staple in the Caribbean is one of my favorite foods. The natural and sweetness and creaminess of plantains make them perfect for frying if you’re looking for a gluten free option. I am a savory breakfast person all the way, so I made this delicious plate of kale that I got from the community garden, mushroom and tomatoes, sautéed with diced pepperoni for flavor. Oh, it was so good. 2. Lettuce Wrap Can you ever go wrong with a lettuce wrap? If you are looking for a no fuss dinner that lets you use that lettuce in your refrigerator before it rots, this is a great meal. I used ground beef and some diced red pepper sautéed with coconut amino, a dash of salt and some chili pepper flakes for some heat and layered it on top of some jasmine rice. 3. Brown stew chicken, rice and plantains Now this right here is a more complex dish that may need a recipe later, but here is what you’re looking at. A brown stew chicken with lentils, with rice, fried plantains, and salad. The brown stew is something I grew up on as a child in St.Lucia and I love it. 4. Crêpes and sausages If you’re looking for a savory and sweet dish that loads on the mirepoix, go with this sausage and crêpes breakfast. 5. Sourdough toast and eggs Breakfast will always reign supreme for me, so making a spread of an egg sunny side up, toasted sourdough topped with avocado and zhoug sauce, with lettuce and strawberries is heaven for me on a busy morning. Share some of the best things you’ve made lately.

About four years ago, I concocted a sugar free, matcha green tea latte cupcake recipe while my kids slept soundly. I needed something to focus on, other than keeping two people alive, so rather than take a nap like a normal parent, I decided to go slap around some sugar, eggs, flour and butter. Here is the end result of my neurosis. Matcha Latte Cupcakes: Cook Time: 18 minutes Yields: 12-14 regular cupcakes Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup honey 1/2 teaspoon vanilla extract 2 large eggs, room temperature 1 1/4 cups flour 1/4 cup matcha green tea latte mix 2 teaspoons baking powder 1/2 cup whole milk, room temperature For the frosting: From  All Recipes 2 3/4 cup confectioners sugar 6 tablespoons unsweetened cocoa powder 6 tablespoons butter 5 tablespoons evaporated milk 1 tablespoon vanilla extract Instructions Preheat the oven to 350 degrees and prepare one cupcake tin with liners. In the bowl of a stand mixer or a large mixing bowl, cream the butter and honey on a medium speed. Scrape the sides of the bowl, and add the eggs one at a time, beating in low until combined. Mix in the vanilla extract. This mixture will be very runny. In a separate bowl, combine the flour, matcha green tea latte mix, and baking powder. Stir on low until combined. Scrape the sides of the bowl. Scoop out mixture to fill the liners with about 2/3 mixture. Place in the center of the oven. When done allow the cupcakes to cool. For the frosting: To prepare the frosting, cream the butter in the bowl of a stand mixer. Add the confectioner's sugar, cocoa powder, and vanilla extract and mix on low. Add the evaporated milk a tablespoon at a time until incorporated. Increase the speed to medium until smooth and creamy. You can throw on some chocolate ganache if you’re in the mood, but they can stand on their own. Happy Tuesday. Give these cupcakes a shot and tell me what you think. Cheers.

My introduction to stuffed peppers was from a Ukrainian friend many years ago. It was simple, delicious and memorable. There are indeed many versions of this dish, but this one has done me well. This dish is not only gluten free, but iron rich with the inclusion of spinach. I hope you enjoy. Serving: 2-3 Ingredients 3 medium sized bell peppers 1 cup cooked white rice 1/2 - 3/4 pound ground meat 1 medium carrot, grated or shredded 1/2 cup chopped spinach, thawed 1 medium onion, diced thinly 2 garlic cloves, minced 1 tablespoon butter 3/4 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon smoked paprika For sauce 1 small onion, diced thinly 1 tablespoon butter 1/2 cup tomato sauce 3 cups beef broth Dash of smoked paprika Salt and black pepper Garnish with diced fresh parsley Instructions Preheat the oven to 375F. Prepare the peppers: take a sharp knife and cut around the top of the pepper, removing the core, seeds and white membrane. Next, prepare the mirepoix for the filling. Melt the 2 tablespoons butter in a large frying pan over medium heat. Add the grated or shredded carrots, diced onion and minced garlic. Saute the mixture, not browning, for about 5 minutes, until the onion and carrot is tender. Transfer the mixture into a large mixing bowl. Add the rice and spinach to the same mixing bowl. Add in the seasonings, spices and herbs. Follow with ground meat. Using your hands, mix all the filling ingredients together for a few minutes, until a uniform mixture forms. Fill the peppers with the prepared filling, compacting the filling into the bottom of the peppers first. Arrange the stuffed peppers in a baking dish. Next, prepare the braising sauce. Using the same frying pan , melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion and saute for 3 to 4 minutes until translucent. Deglaze the pan with a cup of beef broth, then add the tomato sauce and season the sauce with a generous amount of salt, black pepper, and a bit of smoked paprika. Bring the sauce up to a simmer and cook for a few minutes. Add the remaining 2 cups beef broth and bring to a simmer again. Pour the simmering sauce over the arranged stuffed peppers and sprinkle the top with more dill. The liquids will come up about a 1/3 to 1/2 way up the peppers; there is no need to add additional liquids. Cover the pan with a lid or foil and place into preheated oven. Bake at 375F for 1 hour and 30 to 45 minutes; baking longer will make the peppers softer. Allow the peppers to cool for about 15 minutes before serving. Bon appetite!

Breakfast food is my favorite. I can have it anytime of the day and I will never be tired of it. So whether you’re making this for breakfast, brunch, lunch or dinner, do me one favor, sit and enjoy. Breakfast 1 An open-faced sandwich is always a treat. Toasted sourdough bread topped with a bed of sliced cucumbers, avocados, and tomatoes and a sunny side up egg. Sprinkle some of the Trader Joe’s Everything but the Bagel seasoning on top. Place a side of grapes and strawberries. Breakfast 2 Keeping with the theme of sourdough, another great choice is buttered sourdough toast and boiled eggs sprinkled with paprika. That can be served with a side of Greek yogurt topped with fresh mangoes—my favorite fruit—and sliced strawberries. I love drizzling it with a little honey. Breakfast 3 At this point, you can see another trend. Lots of vegetables. This beauty is piled high with tomatoes, avocados and spinach on top of eggs and toast. This is one of my absolute favorites, A dollop of spinach dip and everything is topped with a homemade lemon vinaigrette. Breakfast 4 Another favorite is corned beef, which was a childhood treat. I enjoy it every chance I get. I use canned corned beef, heat it up on medium for a few minutes and top it with some mustard. I add two slices of delicious brioche, a side of sautéed spinach with sweet peppers and mandarins. Never goes wrong. Breakfast 5 And finally tuna salad. Tuna salad on toast with avocado, spinach and cheese will always be a hit. Plate with a side of fruit and you’re set to go. Keep those fruits vegetables coming in as many breakfasts meals as possible. (All ingredients from Trader Joe’s except the corned beef)

I will start by saying that Trader Joe’s has almost 10 years of commitment from me, so I know just about every ingredient in that store. I’m not stopping any time soon, even though their 19 cent bananas have now gone up to 23 cents. I noticed it as soon as the change was made and before the 20 percent uproar, but like every committed Trader Joe’s shopper, “Imma stick beside them.” I will say this, no matter what Trader Joe’s I enter, the cashiers and staff are all kind. I’ve never had a bad interaction and I always kept an eye out for a few people. Kindest staff ever and you can always get help. With that said, let’s get into this meal. Like I have pointed out in prior posts. You’re in luck today, I have portions to my ingredients. Ding, ding, ding! Serving: 4 Time: 30 minutes Ingredients 1 packet penne rigate or rigatoni 1 or 2 container(s) of sweet Italian sausage (depends on how much meat you like) 2/3 medium sliced sweet peppers Handful or more of spinach 1 tbsp oil 1 cup pasta sauce 1/2 cup dairy heavy cream/vegan heavy cream 1/2 cup milk 1/2 cup pasta water Shredded cheese *optional and if your choice Directions Start cooking pasta per the instructions on the package. Stop the boiling 3 minutes prior to the recommended time. If 12 minutes is suggested for cooking, cook for 9 minutes. Always set a timer. While the water is boiling, slice the sweet peppers and remove the casing from the sausage. Heat a medium/large pot on medium to high heat. Pour in oil and place the sausages in the pot. Use a fish slice to separate the meat to create a slightly finer texture. Mix when necessary to prevent sticking to the pot. When all the meat is brown, add in the sweet peppers and spinach. Mix it in and allow to cook to the desired texture. By then the pasta should be done and drained saving about 1/2 - 1 cup of the water. Add in the pasta sauce, heavy cream, milk and the pasta water to the sausage mixture. Mix thoroughly. Then add the pasta and allow to cook for 3 minutes covered or to your desired texture. Allow to cool. Serve and grate cheese if desired. Bon appetit!

Potatoes will always stand tall in my book. Fry it, boil it, bake it, mash it, scallop it, roast it; no matter how potatoes are made, I will enjoy it. We eat potatoes at my house at least once every week and we enjoy it, so when there is left over mash, I look forward to indulging for breakfast. Here is a quick go to breakfast recipe with mashed potatoes. Ingredients Left over mashed potatoes Baked beans (optional) Sunny side egg Avocados Salt Pepper Old Bay seasoning Then layer as you would like and enjoy. Enjoy in bed for more comfort.