musings of an anxiety ridden college student

currently working on that whole "self-love" thing

WE’RE GETTING EXCITED! #halfMARATHON

WE’RE GETTING EXCITED! #halfMARATHON

And we brought some friends! So excited to be able to run a half marathon with my best friend and have the support of our mommas there to cheer us on.  (at Kansas Colorado State Line)

And we brought some friends! So excited to be able to run a half marathon with my best friend and have the support of our mommas there to cheer us on. (at Kansas Colorado State Line)

WE’RE BAAAAAAAAACK!  (at Kansas Colorado State Line)

WE’RE BAAAAAAAAACK! (at Kansas Colorado State Line)

Missing my big beautiful girl lots  (at chasing squirrels )

Missing my big beautiful girl lots (at chasing squirrels )

We may be weird, dysfunctional, and kind of broken, but I still wouldn’t trade them for anything (at Wichta,Kansas)

We may be weird, dysfunctional, and kind of broken, but I still wouldn’t trade them for anything (at Wichta,Kansas)

Happy happy happy birthday to one of my two wonderful roommates. Here’s to the 22nd anniversary of your life, Taylor! I đź’ś U (at olive garden and hospital selfies)

Happy happy happy birthday to one of my two wonderful roommates. Here’s to the 22nd anniversary of your life, Taylor! I đź’ś U (at olive garden and hospital selfies)

vegan-recipes-for-me:

FALL SWEET POTATO AND KALE SUSHI

INGREDIENTS
-3/4 cup short grain brown rice
-1 Tbsp. rice wine vinegar + dash of salt
-1 1/2 Tbsp. olive oil
-7 cloves garlic, sliced
-1 jumbo bunch of kale, chopped
-1 Tbsp. soy sauce, or to taste
-1 medium sweet potato, diced and steamed in a steamer basket for 10 minutes, or until soft
-3 scallions, diced
-1 avocado, diced
-6-8 seaweed nori sushi sheets
-Handful of walnuts, optional
-Soy sauce with wasabi powder
INSTRUCTIONS
Bring 1 1/2 cups of water and rice to a boil. Add rice wine vinegar and a dash of salt, cover, and reduce heat to a simmer. Cook for 45 minutes, or until rice is soft and sticky.
Meanwhile, add oil to a large skillet. Saute garlic for 2 minutes, and then add 1/2 the kale. Use tongs to help it wilt, and then add the remaining kale to the pan. Saute 6-8 minutes, stirring frequently, or until kale is tender, adding soy sauce half way. Depending on how large of a bunch of kale you have, you may need to adjust the soy sauce seasoning, to taste.
When rice is finished, let cool until warm to the touch. Using a large cutting board or flat clean surface, lay out a nori sheet. (Place on top of sushi mat, if using, lining up the long edge of the sheet with the edge closest to you.) Fill a large bowl with water and set nearby.
Spread a thin, 3/4-inch wide layer of rice across nori sheet, lengthwise, leaving 1-inch border on side farthest from you. Add a single layer of sweet potato cubes, followed by a line of kale, sprinkle of scallions and avocado. Add walnuts, if using.
Grab hold of edge of mat closest to you with your thumbs and use your remaining fingers to hold veggie fillings in place as you fold mat over so that the upper and lower edges of rice meet. (If not using a mat, just gently roll with your hands, giving a good press along the roll as you make the first seal.) Give the rolled mat a gentle squeeze, open the mat, and then continue rolling. Dampen fingertips and seal the outer edge of nori sheet to the roll.
Place roll, seam side down, onto a cutting board. Using a sharp knife, roll in half. Cut each half in half. Finish by making a cut down the center of each individual piece of the roll. (It can help to wet the knife as you do this.)
Add wasabi powder to a small dish of soy sauce. Serve.
NOTES

Likely you will have extra kale leftover. Serve as a side and rejoice.

vegan-recipes-for-me:

FALL SWEET POTATO AND KALE SUSHI

INGREDIENTS

  • -3/4 cup short grain brown rice
  • -1 Tbsp. rice wine vinegar + dash of salt
  • -1 1/2 Tbsp. olive oil
  • -7 cloves garlic, sliced
  • -1 jumbo bunch of kale, chopped
  • -1 Tbsp. soy sauce, or to taste
  • -1 medium sweet potato, diced and steamed in a steamer basket for 10 minutes, or until soft
  • -3 scallions, diced
  • -1 avocado, diced
  • -6-8 seaweed nori sushi sheets
  • -Handful of walnuts, optional
  • -Soy sauce with wasabi powder

INSTRUCTIONS

  1. Bring 1 1/2 cups of water and rice to a boil. Add rice wine vinegar and a dash of salt, cover, and reduce heat to a simmer. Cook for 45 minutes, or until rice is soft and sticky.
  2. Meanwhile, add oil to a large skillet. Saute garlic for 2 minutes, and then add 1/2 the kale. Use tongs to help it wilt, and then add the remaining kale to the pan. Saute 6-8 minutes, stirring frequently, or until kale is tender, adding soy sauce half way. Depending on how large of a bunch of kale you have, you may need to adjust the soy sauce seasoning, to taste.
  3. When rice is finished, let cool until warm to the touch. Using a large cutting board or flat clean surface, lay out a nori sheet. (Place on top of sushi mat, if using, lining up the long edge of the sheet with the edge closest to you.) Fill a large bowl with water and set nearby.
  4. Spread a thin, 3/4-inch wide layer of rice across nori sheet, lengthwise, leaving 1-inch border on side farthest from you. Add a single layer of sweet potato cubes, followed by a line of kale, sprinkle of scallions and avocado. Add walnuts, if using.
  5. Grab hold of edge of mat closest to you with your thumbs and use your remaining fingers to hold veggie fillings in place as you fold mat over so that the upper and lower edges of rice meet. (If not using a mat, just gently roll with your hands, giving a good press along the roll as you make the first seal.) Give the rolled mat a gentle squeeze, open the mat, and then continue rolling. Dampen fingertips and seal the outer edge of nori sheet to the roll.
  6. Place roll, seam side down, onto a cutting board. Using a sharp knife, roll in half. Cut each half in half. Finish by making a cut down the center of each individual piece of the roll. (It can help to wet the knife as you do this.)
  7. Add wasabi powder to a small dish of soy sauce. Serve.

NOTES

Likely you will have extra kale leftover. Serve as a side and rejoice.

solar-citrus:

You would be surprised with how many people in your life could be going through depression at this very moment.  People hide it like a paper bag over their heads out of fear of being judged, made fun of, seen as weak, or just not taken seriously.  Depression should not be taken lightly, it holds us down from our purpose and potential in life.  Those who tell you that it doesn’t exist have never experienced depression in their life, therefore not understanding the symptoms and how it’s something that cannot be fixed in a day!  So if you think you are depressed or if you think you know someone else who is, please talk to a friend, a family member, or anyone else in your life that you trust - never overlook the possibility of seeing a doctor for more professional help!!  Your feelings are real, your feelings are shared upon millions.  Don’t hide it, talk to someone about it.  With the right help, you can rediscover your confidence and begin life anew with our undying love and support!

We are right here!!