It’s HERE … Get a little Plant-Powered Motivation for March!💖

And I’ll tell you about March's Cookbook too!

Hello, my friend! Are you ready for March?

If you’re up in the northern hemisphere like me, you’re reeaaaddddyyyyy for Spring. (I tend to get a little impatient this time of year. Goodbye, snow and cold!)

Last year at this time, we were flying off to warmer weather - Mexico for the month of March. My husband and I made a decision that would be our normal routine. But this year, my mom isn’t doing well, and with a bunch of health issues, I didn’t want to be that far away for a month. So we’re looking at smaller, more local trips that give me better access to a plane if I need it.

The decisions we make …

Just when you think you’ve got things figured out, life throws you a curveball. You have choices. You move forward just because. And that’s okay.

Because … self-care, right? We do the best we can do. And everything turns out okay.

So, I’m still pretty new here, trying to figure out how to navigate Substack and create meaningful posts.

Back in 2023, I started The Cookbook Club, and I loved it! (You can check it out on Instagram.) Every month, I posted a new cookbook I’d be relying on for the month. It brought me so much inspiration, and I have many more recipes I consider to be my “tried and true”.

When I started here on Substack in 2024, I decided to go a step further. I’ve been creating monthly videos to announce the cookbook of the month, along with tips and to-do items I was choosing to do during the month.

My goal is to continue inspiring you on your plant-based lifestyle journey. This month, I thought I’d combine video and writing, giving you multiple ways to view my tips. I’m organizing them into several categories - pick and choose what you need and want for your own life. (And let me know what you think!)

This is what I’m focusing on now. It’s what I’m using to keep myself on track. Plus a few recommendations and resources you might find of interest, too.

So, without any further adieu, let’s get started.

This month’s March Motivation will cover …

Cookbook Time!

March is a crazy month for me. I’m soooo ready for the winter to be done … and yet it rarely cooperates. Yet I love watching the days get longer, trees popping into life, flowers showing their first signs of life. We’re going in the right direction … I’m ready for summer!

Which means I try to find things to mix things up a bit. So I like to bring a little bit of “unusual” into my kitchen. Things I’ve never had before. Things I’ve never tried before.

How do you find all of that in a cookbook? I think I’ve found it this year …

A month or two ago, a cookbook author I follow commented on using a new cookbook she’d picked up. She loved his recipes and enjoyed the flavor. If it works for her, I knew I had to try it. I opened it, perused the contents, and knew it had to be my March cookbook.

Polish’d
By Michael Korkosz

Recipes have to resonate with me to try them. But I also like reading the author's words. I knew I found a friend as I read through his intro: “Cooking is not a test with right and wrong answers, it’s a playground.” Yes!

I truly believe that’s how we should look at our kitchen! At every meal! A playground of opportunity - not good or bad. Something to make you stand up and take notice. Which is exactly what I did as I flipped to the Table of Contents.

Instead of dividing it “breakfast, lunch, dinner”, he mixes it by food preparation, which is exactly how I often plan my meals. Because sometimes you want something fresh, raw. Other times, only comfort food will do. Setting it up this way gives you an easy way to find what you’re looking for.

Me? I’m starting with Steamed Eggplant Lettuce Tacos with Umami Bomb Sauce and Sesame Seeds. I can’t wait to try the Creamy Confit Tomato Soup. The Forever Green Lentil Cutlet sounds interesting. And the Crispy Brussels Sprouts with Miso Bagna Cauda, Lemony Parsley, and Panko sound devine.

That’s where I’m starting, how about you?

Plant-based Cheeesssssseeee!

I’m just going to say it - vegan cheese has always been … meh. I make homemade pizza on occasion, and always use plant-based mozzarella sparingly. It’s oily, bland, and rarely bakes well.

I will say that out of all plant-based brands I’ve tried, Miyoko’s has always been one of my favorites. The butter is creamier. The cream cheese is tastier.

But for some reason, I never paid much attention to the mozzarella. I watched a video a few weeks ago, and they were raving about the Pourable Plant Milk Mozzarella. What!?

How had I missed this?

So I did a little investigation. This makes me happy. 💃

It’s organic. No palm oil. Only ingredients I can read.

You’ll find it in the chilled section next to other dairy-free cheese. It’s pourable, so you’ll find it in a bottle. Once your pizza crust is ready with sauce in place, you just pour it on.

It browns like cheese. And it wildly tastes like cheese. I love it! In fact, we’ve been having pizza night a little more frequently these days.

As a plant-based alternative, this one has zoomed up my list as my new fav. Have you tried it? If not, I recommend it. And let me know what you think.

Wellbeing starts with Joy

I’ve started a new book!

Joyful
The Surprising Power of Ordinary Things To Create Extraordinary Happiness
By Ingrid Fetell Lee

I’m the kind of reader who is either hooked by the book within a few pages, or I put it down and never return.

A few pages in, and I settled in, and couldn’t put it down. She had me at:

Joyful isn’t about seeking joy in the far-flung corners of the world. It’s about finding more joy right where you are.

Even in the first few pages, it brought back conversations I’ve listened to by Brene Brown.

I soooo resonate with this message.

Being grateful allows you to see the little things, appreciate every aspect of your life.

And yes, you have to be reminded of it. Again. And again. And again.

But as I make notes of what I’m grateful for, I notice more details in my life. I put more care into everything - what I cook, the way I present it. The way I set the table. A dessert I create for friends coming over. The reason I keep my house clean.

It’s because of joy …

I’m only in the first few chapters of Joyful, but I can already tell you it’s going to be a keeper. Because it’s what I’m trying to bring more of into my life this year.

Proaging

I’m a HUGE believer in proaging. We’re a culture that’s obsessed with youth, and it’s taking a toll.

As I stated in my article My Holistic Approach to Proaging:

We’re chasing youth when we should be chasing health.

I’ve long since been a health nerd, and listen to health podcasts for fun. Many experts now say 100 is more than doable, with 150 becoming more attainable as we learn more about aging. So I changed my mindset and put my 100th birthday in my sights.

But here’s the thing; I don’t want to merely survive. My goal isn’t to celebrate in a nursing home; I want to celebrate traveling the world and sharing it with family and friends.

I want to be healthy and happy on my 100th birthday.

And I’ve found lots of a-ha moments and action steps just by changing my questions.

So, I’m challenging you to change your questions. Let’s journal together and change your goals for aging well.

Start by downloading my free journaling guide.

Then watch my video and journal along with me. You’ll be glad you did - I know it’ll change the way you think about aging, too.

Kitchen Joy!!!

A few months ago, I started seeing mushrooms everywhere. I’m talking the decor kind. 🍄 They’re in kitchen stores. They’re all over my local nursery. But what really caught my eye was … a craft project.

People everywhere on IG were creating mushrooms out of oranges. I knew I had to try.

It’s easy.

🍊When you buy Cuties or the small oranges you feed your kids, pay attention to the peels. Cut the oranges in half, then carefully scoop out the orange. Reshape the peel to resemble a mushroom cap.

Place it on a baking sheet and bake in a 200 F degree oven for 35 minutes. Flip them over, and bake another 35 minutes. They should be dried and hold their form. Let them cool thoroughly.

Now it’s time to have some fun! 👩🏻‍🎨 Paint the tops in vibrant colors. Stick with earthy reds, oranges, and browns. Or liven it up and go with richer colors. Let dry, and dot the tops with white spots.

Use a little hot glue to attach cinnamon sticks. You can find tiny hooks in a craft store to place at the top. Attach with string to make a garland, or use ornament hooks to hang from a tree. I keep a small tree in my office to hang my ornament collection I’ve gathered from my world travels, and these mushrooms make a great addition!

I’m obsessed!

I literally have them all over my house!

I believe the kitchen is such a magical place. You can find inspiration in the tiniest of things - why let anything go to waste!?

If you want to be inspired in the kitchen, bring some joy into it. A big, beautiful bouquet on the counter. A pop of color in your pots and pans. Or mushrooms … bringing joy everywhere. 🍄

Whatever you choose to do in March, Make it Joyful!

Lori