Irene Sleight

Spicy Chinese Red Chili Oil 🌶️

Spicy Chinese Red Chili Oil 🌶️ LAY HO MA (how’s it going in Cantonese!) – Compliments of Yeung Man Cooking!(His YouTube video is meditative—definitely worth a watch!) This smoky, spicy, ruby red Chinese-style chili oil brings the heat—think ghost pepper level! It’s perfect for stir-fries, sauces, salad dressings, or even drizzling over hummus. 🌿 Ingredients:

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Stop Buying These! Easy-to-Make Items You Should Never Get at the Store 🛒🌿

We’ve all done it—grabbed that $8 bottle of almond milk or a fancy jar of salad dressing without thinking twice. While some store-bought items are worth the convenience, others are not only overpriced but often packed with preservatives, added sugars, and other ingredients we could do without. The good news? Many of these products are surprisingly easy to make at home—and taste a lot

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When Life Gets Too Quiet: Coping with Loneliness as We Age 🪟🌿

Loneliness can sneak into your life unexpectedly, especially with shifts that change the rhythm of daily life. It often becomes more pronounced during major life’ing transitions—like aging parents, grieving loss, relocating (which is so different than an adventure in your 20s), or when friends move away. The familiarity of old connections and routines can fade, leaving you feeling untethered. Then

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Roasted Vegetables with Garlic 🥦🌶️

 Roasted Vegetables with Garlic🥦🌶️ This simple roasted vegetable recipe highlights the natural flavors of broccoli, cauliflower, and red pepper with a touch of garlic and herbs. It’s a perfect side dish that’s both healthy and delicious! 🌿✨ Ingredients: 2 cups broccoli florets 🥦 2 cups cauliflower florets 🤍 1 red bell pepper, sliced into strips

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Mediterranean Quinoa Bowl with Sautéed Chickpeas 🌿

Mediterranean Quinoa Bowl with Sautéed Chickpeas 🌿 A nourishing and satisfying bowl packed with protein, fiber, and Mediterranean flavors—perfect for lunch or dinner! 📌 Ingredients: (Serves 2) For the Quinoa: 1/2 cup quinoa, rinsed 3/4 cup bone broth (or low-sodium vegetable broth) 1/4 tsp salt For the Sautéed Chickpeas: 1 can (15 oz) chickpeas, drained

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