^{This isn’t your usual takeout recipe discover a wholesome, all-natural sweet & sour sauce and learn how to make spring egg rolls from scratch!}

Hi Readers!

Lately, I’ve been paying closer attention to what’s happening beneath the skin. Not just emotionally, but physically too. My body has been sending signals some subtle, some loud that something’s off balance. And while all the tests and labs came back showing only anemia, my gut (literally and intuitively) told me there was more to the story.

So, I’ve started listening.

I’m learning that our brain and our stomach are in constant conversation. When our mental health is off, our digestion often feels it. And when our gut is inflamed or depleted, our mental clarity and emotional balance can be a little wonky too. That’s a powerful connection and it’s teaching me that healing truly happens on both ends. As above, So below, right? So, it led me to a new theory. What’s the theory, you ask?

My New Theory:
If I feed myself better with real, whole, nutrient-rich foods I can nourish both my mind and my body at the same time.

I usually eat vegetarian. But last year, I switched to a vegan whole food lifestyle. I was able to lose 70 lbs., raise my numbers when it comes to my iron absorption and storage. I ate whole foods that were just slightly cooked (when absolutely, needed fully cooked), raw and juiced. I loved the way I felt and the results I was getting. My skin looked great and I had so much more clarity and energy. But I still wasn’t 100%. I had not fully recovered from traumas and stories that the world was telling me about myself. So, I created a guided journal to help me heal from that and connect to my true authentic self. And that’s when everything started truly aligning and I was feeling the most ME I’ve have ever ME’d lol! Well, as life goes, I fell off and I started feeling bad again because I started eating for convenience instead of with intention. So, I am beginning my journey AGAIN (and there’s nothing wrong with that, life moves in cycles and each cycle we go through, we grow from)! So, I am starting my healthy eating and lifestyle over again but with new perspectives and understandings.

HOWEVER, for the past two weeks I have been craving eggrolls! The crunchy chewy outer with a soft chewy enter filled with delicious vegetables! I turn into Homer Simpson drooling over pink donuts when I think about Egg Rolls. But I had vowed to myself to avoid my urge to indulge in my cravings. Usually, that craving would have sent me straight to the nearest takeout spot or drive thru. But this time, I paused.

As part of my self-care journey, I’ve committed to cutting out pre-made foods and fast-food runs. I wanted to take back control over what I was putting in my body, and let’s be real, eating out adds up so fast. I don’t know about y’all, but convenience comes with a cost. So, I decided to use my weekly grocery budget to buy whole food ingredients and make my own egg rolls and sauces at home. Also, if you are on SNAP you can satiate your cravings in a healthy way without dipping into your own personal budget. I know time is also an issue. For this recipe it took me about 30 mins from prep to completion. I pan fried my egg rolls and topped them off in the air fryer for an added extra crispness on the outside and chewy on the inside (which is my favorite mouthfeel).

Let’s get into it:

Now, my goal isn’t perfection. It’s progress. This recipe does use two pre-packaged items, but I chose them carefully after reading the ingredients list. Short, simple, and made with whole foods. That’s what I look for when I’m shopping, not fillers or preservatives and words that I couldn’t pronounce. What I love most about this process is that it became a moment of mindfulness. From picking the ingredients with intention to chopping the red peppers to stirring the sauce, I was fully present and intentional. I wasn’t just making food; I was making peace with my body.

Homemade Sweet & Sour Sauce (All-Natural, Pineapple Base)

Ingredients:

• 1 cup fresh or canned pineapple chunks (with juice)
• 1 small sweet red bell pepper, chopped
• 2–3 tbsp apple cider vinegar (or rice vinegar)
• 2 tbsp honey or pure maple syrup
• 1 tsp fresh grated ginger
• 1 clove garlic, minced
• 1–2 tsp coconut aminos (optional, for depth of flavor)
• Pinch of Himalayan pink salt

Note: If you choose Celtic Salt (full of minerals and electrolytes), go a liitle less than pinch as Celtic Salt is potent.

Instructions:

1. Add pineapple, red bell pepper, vinegar, honey, ginger, and garlic to a blender. Blend until smooth.
2. Pour into a small saucepan and simmer over medium heat, stirring often, for about 8-10 minutes.
3. Stir in coconut aminos and a pinch of salt. Taste and adjust (more vinegar for tang, more honey for sweetness).
4. Let cool before serving. The sauce thickens naturally as it cools.

Note: I didn’t strain the sauce it turned out rich and full-bodied without needing added thickeners or starch.

Homemade Spring Egg Rolls

Ingredients:

• 1 bag of your favorite Asian chopped salad kit or raw coleslaw (skip the add-ins/sauces for both packs)
• 1 tbsp avocado oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• Optional: cooked shredded chicken, shrimp, or tofu for added protein
• Egg roll wrappers (or rice paper if you prefer lighter)
• Small bowl of water for sealing

Instructions:

1. Lightly sauté salad mix with avocado oil, garlic, and ginger for 2-3 minutes to soften veggies and cook off moisture.
2. Let filling cool before wrapping.
3. Lay wrapper like a diamond, add 2 tbsp of filling, fold bottom corner up, tuck sides, and roll tightly.
4. Use a dab of water to seal the edge.
5. Check out this video for How to Roll your Egg Roll

Cooking Instructions/Options:

1. • Air Fryer: 375°F for 6-8 minutes, flip halfway.
2. • Pan Fry (with avocado oil): 2-3 minutes per side until golden and crisp.
3. • Bake: 400°F for 15-20 minutes, flipping once.
   Note: You can also deep fry if you prefer a classic texture. I just wanted to offer lighter, heart-healthy options for those on similar wellness journeys.

Serve warm with your homemade sweet & sour sauce and a sprinkle of sesame seeds or scallions on top.

Reflection

This recipe reminded me that self-care isn’t always spa days and journaling (though I love those too). Sometimes, it’s as simple as choosing ingredients with intention, as a way of saying:

“I’m worth the time it takes to nourish myself.”

Feeding my way to healing is a process, one that starts in the kitchen, flows through the gut, and radiates out into the mind.

One mindful meal at a time.

Selfie Care Challenge:

This week, choose one meal to make from scratch. Even if it’s something simple. As you prepare it, check in with yourself:

• What’s my body asking for today?
• How do I want to feel after I eat this meal?
• What emotions come up when I slow down and cook for myself?

Jot your reflections in your journal or even snap a photo of your plate and write one sentence about what nourishment looks like to you beneath the skin.

I love a good kitchen challenge. What craving or meal would you love to see recreated in a homemade, all-natural way? Tell me in the comments!

Until next time! ❤️