Hey! How’s your April going. Mine has become a hectic month. I’m getting ready to record a music video, while we are quarantined. Which means there’s only two people doing the job of a whole team. Which means: Stress levels going up. 

 

 

But I must say, I’ve been training for this kind of situations. Not quarantines. Working more than I should has always been one of my traits, but what I’ve been training for has been staying chill no matter what.

 

 

 

Do I always achieve that? Hell no! Actually, I get as stressed as I used to a couple of years ago. The main difference is how I deal with the post-stress situation. Now I can unplug easier and get to other activities, like cooking, without overthinking about all the work I have to do. 

 

 

Stress management is key in my life, and it should be in everyone’s life, I believe. Stress brings disease, and that’s not a good thing to bring to our lifes. 

 

 

That’s why I always make a priority eating at the right times for my body (except when I’m touring, that I need a little bit more fuel during the night) As a way to compensate for the extra stress my body might suffer, I adapt my schedules to whatever I am doing. That varies drastically in my case, depending if I am travelling for work, if I am recording an album, a music video, if I am touring, if I am promoting our album and visiting TV sets, radio stations, etc. Schedules are kind of a big deal for me. It’s actually a big deal for everyone. Circadian rhythms are so important for good health that it has become a mild obsession in my life. Why? Because in my case, they are always changing.

 

 

That’s why sometimes, I can’t keep up with the blog as much as I wished. Whenever the food is ready, I serve it and eat it. If I don’t have the time to take a pretty picture to show you, I just don’t. And that is what happens most of the times. 

 

 

I want to clarify that I never “cook for the blog”. I mean, I sometimes think: “Oh, I want to do this specific recipe for the blog” I just make my menu plan and try to stick to it as much as possible (never works and I change recipes all the time, seriously…I can’t argue with creative Sílvia, she’s become a monster 😂)

 

 

I have a lot of passions, but I always try to adapt them in order to be attuned to my core values: I try to spread optimism and love in everything I do, I don’t waste food and I focus on my health when cooking.

 

 

That’s why I prioritize whole foods, plant-based and nutrient dense ingredients. I also try to buy all the food that I can in bulk to avoid plastic, which has become a great deal with the pandemic because I can’t access some of my favourite shops.

 

 

 

But I keep making wholesome recipes everyday, even if I don’t take photos of every single one of them 🙂

 

 

 

This pumpkin recipe, by the way, is one of those “not-from-the-menu-plan” examples. I just changed the plan and started creating. And that, my friends is the story of how I cooked this pumpkin. Have fun and keep fooding.

 

 

 

Don’t go yet! You can check another pumpkin recipe (Vegan Mac&Cheese) here and one more stuffed pumpkin here

 

 

And one of my most popular vegan recipes: Vegan Callos

 

 

 

 

Thanks!🥰