This is such an amazing community. I asked for support, and you went above and beyond in your answer. The emails, messages, comments… not only did they make me feel less alone, but they helped me believe that I could get through this mess. I’m still taking things day by day, but it’s starting to look just a little bit brighter.
I had a check-in call with the director of my holistic nutrition school which was supposed to be about a question I had on the quiz. But it turned into an amazing heart-to-heart session where we talked about the root cause of situational unhappiness. I realized that the situations themselves weren’t the entire reason I was feeling unhappy…. it was how I was treating myself in response. I’m having financial difficulties…. I’m a failure. Or, My relationship ended…. I’m unlovable. Really just a bunch of negative self-talk.
This is something I’ve written about on the blog before, and it’s a continual learning journey for me. Being kind to myself is so hard. I don’t know why it’s so hard but it’s pretty much the thing that I’m worst at. But the director of my school brought up a good point – how we talk to ourselves translates into how we talk to others, even if we don’t realize it. Getting into the habit of negative dialogue is something that permeates every aspect of how we communicate. And I realized that this was so true – all of the times I had spoken especially harshly to myself, I would also speak harshly around others.
That check-in was kind of a wake up call for me. I wasn’t entirely motivated to be nice to myself when it was just me involved, but knowing that it could affect others makes me really want to try harder.
But y’all will be very proud of me – I went to yoga this morning with my roommate, even though I’ve become terribly inflexible. But I didn’t put myself down once! I couldn’t fully do all the poses, but I just kind of breathed in the moment and did the best I could. And that’s such an important message – even if we’re not exactly where we want to be, just doing the best we can is all we can ask for.
I still don’t feel 100% back to normal, but I’m taking small steps. I’m embracing the little victories (like being nice to myself at yoga). And today I want to encourage all of you to celebrate YOUR small victories too!
Today’s recipe is one that I’m really excited about – CARBONARA!! I’ve seen vegan versions online before but they all seem to contain kala namak, a type of black salt that has an egg-y flavor. However, it’s really hard to find, so I experimented with other pungent flavors to get that egg taste. And lo and behold, truffle oil did just the trick!
I made this pasta for two non-vegan dudes and they absolutely loved it. There’s SO much flavor in here – the truffle oil, nutritional yeast, savory coconut bacon…. I know y’all are going to love it!!
If you make this recipe, be sure to tag the photo with #wellandfull so I can see!!! I love seeing my readers’ versions of my recipes.
A Really Good Vegan Carbonara
You won't believe this vegan carbonara is completely plant-based - the creamy, umami-rich sauce and crunchy coconut bacon will delight you!
- 12 oz Bucatini or Linguine or Spaghetti
- 1 Recipe Coconut Bacon
- 1/2 Cup Cashews soaked overnight
- 1/4 Cup Extra Virgin Olive Oil
- 2 Large Cloves Garlic
- 1 1/2 Tbs Nutritional Yeast
- 1/3 Cup Unsweetened Almond Milk
- 1/2 Tsp Pepper or more to taste
- 1 Tsp Salt
- 1-2 Tsp Truffle Oil
Start by cooking the pasta according to the package's instructions.
While pasta is cooking, make the recipe for coconut bacon.
To make the sauce, combine all ingredients into a high-speed blender. I would recommend starting with 1 Tsp of the Truffle Oil to start to see how you like the taste; if needed, add the second tsp. Blend on high until the sauce is smooth and creamy. Note - if you don't have a high-speed blender, you will need to blend for longer to make sure the sauce is creamy enough.
When pasta is done cooking, drain the water and return the pasta to the pot. Mix in the sauce, making sure all the pasta is evenly covered. Then, mix in about 3/4 of the coconut bacon (reserving some for garnish).
Serve pasta in bowls with extra coconut bacon and fresh cracked black pepper.
Quote of the Day:
Courage doesn’t always roar. Sometimes courage is the little voice at the end of the day that says, “I’ll try again tomorrow.”
– Mary Anne Radmacher
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)