If we’ve spent any time together, you’ve heard me emphatically announce my gratitude for the opportunities the Nashville community has provided me. The women of Hadassah, WES Sisterhood, BCON, Music City Pickleball, Today in Nashville, and Local on 2, to name a few, have offered me a village that allows me to not look back at challenges, mistakes, or opportunities missed. These women I've been blessed to now call friends stand by my side with words, gestures, and guidance that support me - the new girl from California - who talks a lot with hand gestures and has never had a Sonic milkshake; to not look back and to keep on believing in tomorrow.
“Why not think about times to come? And not about the things that you've done. If your life was bad to you, Just think what tomorrow will do.”
Fleetwood Mac’s iconic song, “Don’t Stop,” is about perseverance and determination. It’s easy to get discouraged if we don’t see results immediately. However, the song is a reminder to “keep on believing,” and that success will eventually come. It also emphasizes the importance of never giving up, no matter our obstacles. This is an important reminder for those striving for a healthier lifestyle, career growth, or relationship fulfillment. We have to stay motivated, even when it’s hard. We must keep pushing ourselves forward and never lose sight of our goals. Ultimately, “Don’t Stop” is an excellent reminder that with a little perseverance and determination, we can reach our goals and lead healthier, happier lives.
Last night while crisping up some Halloumi for one of my favorite salads, I said, “Alexa, play Fleetwood Mac.” Singing along, internalizing the lyrics, “yesterday's gone, yesterday's gone," allowed reflection on my personal history and how it shaped my life. The chorus's words, "light up the fire and don't look back, " are a reminder to keep my energy in the present, stay positive, never give up, learn from the past, and take action now.
Ingredients for “fried” halloumi citrus salad
● 1/4 cup extra virgin olive oil (dressing)
● Juice of 1 medium lemon (dressing)
● 2 Tbsp freshly chopped dill (dressing)
● 2 Tbsp chopped mint (dressing)
● 1/2 tsp each sea salt & black pepper (dressing)
● 1 bulb fennel (thinly sliced)
● 1 can chickpeas (rinsed and drained)
● 2 cups arugula
● 2 tbsp extra virgin olive Oil
● 1 navel orange (cut into segments)
● ½ avocado (cubed)
● 8 ozs Halloumi (cut into small pieces)
● 1 cup brussels sprouts (shaved)
● 1 whole wheat pita (torn in pieces)
● 1 tsp ground sumac (for pita)
● In a large bowl, whisk together all dressing ingredients and season to taste with salt and pepper.
● Add chickpeas, fennel, and brussel sprouts to bowl with dressing and toss to combine.
● In a large skillet over medium heat, heat 1 Tbsp oil. Add halloumi and cook until charred and golden on both sides, about 4 to 6 minutes total. Remove cheese to a large plate.
● In the same skillet over medium heat, add remaining oil. Add pita, sprinkle with sumac and toast until golden and crisp, about 4 minutes. Remove to a plate with halloumi.
● Add arugula, halloumi, and pita to the bowl with chickpeas, fennel, and sprouts, toss to combine. Add orange segments and avocado slices and toss very gently until combined. Season to taste with salt, pepper, and red pepper flakes, and serve.