Before we get to this magical quinoa bowl, I want to talk to you about something.
I wouldn’t be here writing this blog if it weren’t for the numerous traumatic health experiences I’ve faced in the last 10 years of my life… Lord knows what I’d be doing if none of those experiences ever happened. I’d probably still be sitting in a cubicle working in a corporate office. I remember the first day all of this started. I was 25, my legs were filling up with a ridiculously crazy amount of fluid everyday and I didn’t know what the heck was going on since I didn’t have any other symptoms at the time. I went through my 20s feeling as if everything that was happening to me was my fault. I didn’t know where to turn, what doctors to listen to, what to eat, how to manage my medical bills and how to access the happiness and strength I knew I had inside me.
When I reached my 30s and things started to fall apart even more than they did in my late 20s (Lyme Disease, PCOS, Estrogen Dominance, Progesterone Toxicity, Adrenal Fatigue, etc.), I learned that all this was happening to make room for better things in the future. It wasn’t so easy to understand that while I was hooked up to IV’s, getting 20 vials of blood drawn every 2 weeks at cancer hospitals and working with 10 doctors at a time who all had a different conclusion and diagnosis. Once I quieted my mind, cleared my calendar of everything, sat in stillness, started meditating and reading spiritual books on inner happiness, I learned how to let my struggles guide me to a greater discover within myself that I never knew I had (aka helping y’all and writing this blog).
It’s easy to get caught up in the day to day to-do’s of life and I surely got caught up in that mumbo jumbo working at Ralph Lauren and Vogue Magazine in my 20s…. I never took the time to focus on my inner happiness and I looked outside of myself for things and other people to make me happy.
Once I got handed two big handfuls of illnesses, I taught myself how to approach my darkest, scariest moments (bone marrow biopsies, muscle biopsies, Mayo Clinic, etc.) with strength and resilience, something that was very easy to learn from experiencing chronic pain. I allowed myself to heal from within and look inside of myself for true happiness and joy and once I reached that place, even though I was still suffering from some health issues and aches n’ pains, I knew there was a light at the end of the tunnel. And I knew I was put here on this fabulous planet to help all of you and support you and guide you and teach you and help you and love you and hug you. AND of course make you laugh and giggle and smile, because life’s too short not to do all those things.
Whether you’re suffering from a chronic illness, autoimmune disease, trying to heal your gut, eczema, experiencing reoccurring colds or belly aches or muscle/joint pains – I feel you! You are not alone; you are never alone. But you must learn to look within yourself to find your happiness. I know this sounds easier said then done but it’s the answer to keeping you sane and happy and will help with your healing.
I’ve learned our whole world can come crashing down in the matter of a few minutes and it’s up to us to stand on our own two feet, be strong and carry on. Focus on you, take care of yourself with loads of self-love and self-care, smile and know that everything is going to be A ok! I’m a tough cookie and I’ve fought through years of medical mysteries and craziness. If I can do it, so can you. I believe in you…
(Big hugs from me to you! Now go enjoy this magical sweet potato quinoa bowl!)
Try to buy everything you need for this quinoa bowl organic. Here’s why: The Benefits of Eating Organic.
- 3 Tbsp. extra-virgin olive oil
- 4 medium sweet potatoes cut into 1/2 inch cubes
- 1 tsp. fresh thyme leaves
- sea salt and pepper
- 1 cup quinoa
- 1 large beet peeled and julienne or thinly sliced
- fresh lemon zest for garnish
- 4 Tbsp. chopped walnuts or pecans
- 2 large cloves garlic
- Juice of 1 large lemon
- 3 Tbsp. extra-virgin olive oil
- sea salt and pepper to taste
Preheat oven to 450 degrees F.
Toss sweet potatoes with olive oil, thyme, sea salt and pepper; transfer to a large rimmed baking sheet. Roast for 40 minutes or until tender.
Meanwhile, cook quinoa according to package directions.
For the dressing, process the garlic in a mini food processor, process the garlic until minced. Add lemon juice, extra-virgin olive oil, sea salt, and pepper; process until combined. Season to taste, if needed.
In a large serving bowl, toss quinoa, sweet potatoes, beets, lemon zest and walnuts (or pecans); drizzle with dressing. Gently toss to combine and serve warm.