Monthly Archives: April 2020

WEEKEND NURTURING

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Weekends were special occasions in my childhood home in Cleveland, Ohio. They were simpler times, but definitely special in a unique way. Fond memories of my Mother nurturing us through food. I’m transported back to our living room on a Saturday night, getting ready to watch Love Boat and Fantasy Island, the popular television shows of the time. I can almost smell the delicious cakes my mother often baked. The scent of vanilla and cinnamon enveloped our humble environment and made home feel extra comforting. We may not have owned the fanciest of furnishings, but her food made our home a popular destination with all of our friends. There was always enough to share when they showed up on our doorstep, and show up they did. The way she nurtured all of us through her love of sharing what she did best has resonated with me throughout my years.

Sharing your gifts is an important virtue I’ve learned, as well as cooking and baking. I’m still friends with all of my childhood friends, and they too continue to share their gifts with others. In a time when we are focusing on a virus that multiples silently, I prefer to try to focus on how kindness multiples; kindness feels better than illness. Of course we are taking it seriously, praying for all and social distancing;  I just wish to redirect my energy in more positive pursuits. More joy and less worry. My anxiety needs a break.

Through this quarantine I’ve been cooking a lot more, and baking. Before the Pandemic began I often baked vegan goodies for my co-workers. There’s nothing like sharing your homemade creations and sharing smiles with those around you. Last week I baked a yellow cake, per request of James, and the scent of deliciousness brought me right back to those moments with Mom. He loves when I cook for him and I love nurturing him through food. These are the moments I’m trying to recreate and relish as we retreat within the safety of our four walls of domestic life. It’s these homebody moments that brought me back to my childhood. 

Going forward I plan to take some of what I’m doing and try to have more of a domestic life, even after the world opens back up. Slowing down had its benefits. I bought new bedding in December, nothing expensive, but I was saving it for the next move. I decided to do some spring cleaning this weekend, and make the bed to enjoy now. My dear friend Kristen gave me the loveliest set of dishes, I think I’m also going to unpack those. I’m going to make home as homey as it can be.  Get busy living, right? 

Of course I’m going to be cooking and baking healthier versions of treats, it’s too easy in quarantine to make unhealthy comfort foods, and I’m practicing portion control for those moments I do cook vegan splurges. Balance is as important as good health. Today is day three of starting my new wellness journey and I’m feeling very confident in my ability to go the distance again as we continue to social distance.  Stay home and stay safe!!
Love and Light and Happy Cooking And Baking, Rose

WW FOOD DONATION

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Happy Friday to all. I know, I know, every day seems like the day before. I sometimes forget what day it is. It’s like we are living through a scary version of Groundhog Day. I’m trying to go forward with positivity and focus on what I can do to better my health and life, and what I can do to help others during furlough and lockdown.

As I posted yesterday, I’m starting brand new. Back to WW online, eating clean vegan, and a brand new lockdown fitness routine. In the last two years I didn’t lose much, but I did lose 16 lbs of the weight I gained, and staying on WW earned me points that get converted to produce donations for families that are affected from Covid-19. I decided to donate my points to begin my brand new journey. If you have followed me I lost my weight helping charities with each ten pounds. Lockdown makes picking new charities a challenge, so the opportunity to donate food to those who need it through my WW points is the perfect way to begin my brand new weight loss journey. I have 35 lbs to go, to achieve my normal BMI at 140 lbs. That number seems so elusive to me, but I’m chasing my goals.

Yesterday I began my lockdown fitness journey with 3.1 mile walk/run in my apartment. I plan to do this daily, and go outdoors when there’s enough space to social distance. I’m planning the rest of my fitness goals and I will post the plan soon.

Today I’m visiting the clinic to follow up on my allergies and go forward. I’m starting to feel better but I want to be sure my allergies have not morphed into a sinus infection. I plan to really work on my health, and appearance will just be a positive bonus. Now, more than ever I recognize the importance of good health.

I send love and prayers to all who are suffering during these unprecedented times. Together we can get through this.
Love and Light to all, Rose 

 

 

 

QUARANTINE WEIGHT LOSS

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Happy Thursday to all. My quarantine started rocky in mid March when my allergies sent my health anxiety to new levels, coupled with a world pandemic. I had goals for the sequestered time, but all I did was worry and fear, and complain about my symptoms while watching Netflix with my hubby James. Ozark is really great btw, a world more messed up than the one we are living  through.

I decided this week as I am starting to feel better to get off my but and start blogging about my new quarantine weight loss journey. As many of you know I had weight loss and fitness success, and a few years later gained half after some personal losses. I’ve tried time and time again to start over and I dropped the ball. That’s the beauty with dropping the ball, you can pick it up again and try harder. That’s where I am now.

in the last month I ate more pasta than usual, and I didn’t even attempt to count my points. Today is weigh in and I currently weigh 175 lbs. Today is day one, I’m up 3 lbs. I’m hoping my allergies have cleared up so I can focus on all my goals, fitness, weight loss, wellness and creative goals. I plan to start fresh with the WW app (Weight Watchers) because I plan to incorporate the 80/20 rule. It’s always worked for me in the past. 80% of the time I will be eating clean vegan with low salt, sugars, and oils and 20% or less of the time I will count in occasional small splurges like vegan cream cheese on my toast. The idea is to eat highly nutritious vegan food but also enjoy in life’s little indulgences, counting them in as part of my daily points. I believe Friday we are grocery shopping to stock up for the week. I’m cooking a lot more these days. 

Tonight I’m making Split Pea Soup for dinner. I’m going to bake some vegan treats to enjoy with coffee or tea. I will be posting more about what I eat in a day, my grocery haul and my quarantine fitness routine. All things I’m doing to try to find wellness, joy and fulfillment during these unprecedented times. I’m making a commitment to myself and accountability to anyone who is reading my words. I’ve fallen before but I keep getting back up, bruised backside and all. There is no failure, only the fear to begin again, so just pick up where you left off. With love and light Rose Bruno Bailey

I will leave you with a few quotes about failure and starting over fresh by some very important historical figures.

 

“I have not failed. I’ve just found 10,000 ways that won’t work.”
― Thomas A. Edison


“It is hard to fail, but it is worse never to have tried to succeed.”
― Theodore Roosevelt

“Success is not final, failure is not fatal: it is the courage to continue that counts.”
― Winston S. Churchill

“Rock bottom became the solid foundation on which I rebuilt my life.” 

― J.K. Rowling

“It’s not how far you fall, but how high you bounce that counts.” 
― Zig Ziglar

 

 

QUARANTINE MUSINGS

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Hello everyone, Happy Saturday. it is Saturday, isn’t it? How is everyone doing during this strange and scary time. I know there are many ways of looking at this pandemic. Some are afraid of the disease and are taking social distancing precautions, and some just want life to go back to normal. I admit, I’m more cautious and fearful. My allergies have been bad for a month, I only have post nasal drip and some coughing from that, but it is annoying and it feeds my health anxiety. My allergies and my anxiety kept me from doing the productive things I hoped to do from this time. Fear can be incapacitating. I’m going to buy the allergy meds and move forward, eventually getting allergy tested. One thing I know is fact, the symptoms of my allergies are the same, nothing has become something more. Time to medicate a little, relax and do something positive with my time. In this challenging period my wish is to get reacquainted with my creative self. To restart my health journey now that my knee is healing. To start the groundwork for the life I wish to live. I’m going to let go and let god as far as worry and anxiety and life.

As I type this I’m drinking coffee on my balcony, surrounded my trees listening to the soothing sounds of a train nearby, awaiting the rain. In the past my poet self would have written a dozen poems by know. It’s time I go back there. Leaving LA and living after loss seemed to break me, and when I injured my knee in January I thought such negative thoughts. I believed my best creative self may have been in the past, I had doubts I could start again at a brand new journey. I complained about my work, my knee, and missing Los Angeles. Now in hindsight I regret any complaints. My wish is we can all heal collectively, stay healthy and eventually move the world forward. James and I continue to practice social distancing, the numbers are growing here in Texas despite loosening the reigns on the public. At this moment i will not complain any longer but pray for health for all.

We have been enjoying my vegan home cooking but Monday we are going to start eating more basic whole food and plant based, and less processed vegan foods. My weight is currently 172 lbs and my goal is 140 lbs.  During a global pandemic health is number one. Getting James to eat vegan is easier when I make the comfort foods he’s used to. I told him for now we can enjoy those ( with portion control) on weekend and eat clean vegan Monday through Friday. That’s a doable plan. I still have the WW app (weight watchers) and I plan to continue to exercise and run/yoga at home. More writing, organizing my work, studying my group exercise certification book, clean etc. I’m going to try to get out of the part of my brain that holds me back and think forward thinking, so when this thing is over I will be better then I was before. That’s not too much to ask, is it? I wish everyone health and wellness, with more joy and less worry. We are in this together, even if we support each other from the segregation of our imposed six feet separation.
With Love and Light, Rose 

THE BEST VEGAN LASAGNA

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Vegan Lasagna is a holiday go to in our household, when we don’t want the traditional vegan roast with all the trimmings. It’s super easy to make and it will leave you with leftovers for days, which is a quarantine win win. My hubby James said this Vegan Lasagna was my best ever. I hope you enjoy this recipe as much as we did. Feel free to email me @rosebrunobailey.com with any questions. You can also find me on Instagram @rosebrunobailey and Facebook @mychangeforaten and @rosebrunobailey. Manga.


Ingredients and instructions for Vegan Bolognese Sauce

Two large cans crushed tomatoes. One can diced tomatoes. One large onion, diced. 10 cloves of garlic. ( we like a lot of garlic, you can use as much as you like). Two packages of lightlife grounds ( or gardein) dried basil, dried oregano, salt, pepper, extra virgin olive oil. Splash red wine( optional).  In a large pot add about 4 tbs olive oil and heat, add diced onions and sauté, half way through add garlic and season with salt, pepper, dried basil and dried oregano. I don’t measure, and I’m generous with the herbs.  Sauté and add two cans crushed tomatoes, one can diced tomatoes, and mix and add two containers vegan grounds. Stir well and again season with salt, pepper, oregano and basil. Add splash of red wine if desired. Cook on high for five minutes, stirring and turn flame to low and simmer uncovered for an hour and a half, stirring frequently. Let sauce sit for a bit before building lasagna. You can make this the night before. It’s a delicious rich red sauce you can use often. It’s our go to sauce for spaghetti.

Ingredients for Tofu Ricotta  

Two packages of firm tofu, drained. No need to press. 1/3 cup unsweetened plain soy milk, or a generous splash. Juice of one lemon. Salt, Pepper, Nutritional Yeast, Dried Basil, Dried parsley.  In a large bowl crumble two packets of firm tofu with a fork, breaking it down. Add juice of one lemon, splash of soy milk and mash and blend well until you get a ricotta cheese like consistency. Season with generous basil and parsley and nutritional yeast. Salt and pepper and keep mixing. It should look just like ricotta cheese.

Ingredients for Vegan Lasagna.
One pot of vegan Bolognese. ( see above), Vegan Ricotta (see above). Two packages of No cook Vegan Lasagna Noodles. ( look for no egg). Daiya Vegan Mozzarella cheese. Olive oil spray for pan. Tin foil.  I used a long deep lasagna pan and lined it with foil. Building Vegan Lasagna. Line your pan with Foil covering all sides, and spray with olive oil spray. Preheat oven to 400 degrees Fahrenheit. Add a generous later of vegan bolognese sauce to bottom of the pans. Start lining up no boil lasagna noodles, covering the whole bottom of pan. I broke pieces to keep the whole bottom of the pan covered in noodles. Start layering vegan ricotta on top of the noodles and spread evenly. Repeat sauce, noodles, vegan ricotta cheese over and over til you build a high lasagna. As you get to the top of the pan add a final layer of sauce and dust with nutritional yeast. Cover with foil and bake 35 minutes. Remove foil and add a generous layer of Daiya Mozzarella and bake an additional 10 minutes. Let sit 10 minutes or more before cutting. We love this, it’s easy and tastes very much like the Lasagna I grew up with. I think you will love it. I hope everyone is safe and I send prayers to everyone who needs it now. These are unprecedented times, a little vegan comfort food is soothing for the soul.
Happy Eating!! Love and Light,

Rose

 

 

 

 

 

 

 

UPDATE

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I hope this post finds everyone safe from this world pandemic. I send love, light, healing and prayers to all. When I hurt my knee I felt like everything was unraveling, I never dreamed we would ever be living through a world pandemic, it’s frightening to say the least. My struggles paled in comparison to what’s going on now. I regret ever complaining.

My quarantine time began in fear in mid March, bad allergies and health anxiety ruled my mind. I couldn’t sleep, and I was living in fear. I’m starting to feel better now, keeping news to a minimum and trying hard to focus on positivity of being at home. My knee is finally healing. We rarely go out, only once a week for groceries and we wear masks. I’m working out and running in my apartment, and I will be sharing what I’m doing to get through this stay at home time. I also plan to share some recipes that I’ve been cooking. We do mostly healthy vegan food and I cook vegan comfort food on the weekends. For Easter I made a tofu lasagna, a banana bread and vegan chocolate cake. All recipes I will post this week.

My website was down but I’m grateful to tech support for getting me back up and running. I will post what I’m doing for wellness, creativity and finding joy in the time of Coronavirus. We will get through the financial struggles, my first wish is we all stay healthy, and soon they will come up with ways to fight this terrible disease. In the meantime I plan to use my time a little bit more wisely, with less worrying.
Sending love and light to all.

Rose