“Livin’ life in color. Everything around me looks so beautiful and sweet.” — I Feel Good by Pink Sweat$
This spring, those lyrics feel like more than just a melody—they feel like a mindset. A choice. Each day, I wake up and decide to notice the color around me: the soft greens pushing through the earth, the golden light stretching a little longer into the evening, the quiet sweetness tucked into ordinary moments.
That doesn’t mean life is without its storms. There are still setbacks, missteps, and days that feel heavier than others. But even then, I remind myself that rain is not the opposite of beauty—it’s part of it. Without the clouds, there is no rainbow. Without the rain, nothing grows. Spring itself depends on both.
Lately, I’ve been reframing the way I see challenges. Instead of something to avoid or dread, I’m learning to see them as invitations—opportunities to grow, to stretch, to become a little wiser and a little stronger. The obstacles in front of us aren’t roadblocks; they’re stepping stones, shaping the path forward if we choose to walk it with intention.
One idea that has stayed with me is this: slow down to speed up. In a world that constantly urges us forward, there is quiet strength in pausing. In stepping back. In taking a breath before the next move. When faced with a challenge, I try not to react immediately. Instead, I pause. I breathe. I give myself space to think clearly.
It’s amazing what even twenty minutes can do—for your perspective, your problem-solving, and your peace.
So this season, I’m choosing to live in color. To embrace both the sunshine and the rain. To trust that every moment—easy or difficult—is adding depth, richness, and growth to the life I’m building.
Spring is in the air and so is the aroma of chocolaty, peanut buttery delight!
No-bake bird nest clusters are here!
These delicious morsels take a classic no-bake cookie recipe, give it a dairy-free twist, and transform it into the cutest little edible bird nests, complete with colorful eggs.
Ingredients:
• 2 cups sugar
• ½ cup unsweetened almond milk
• ½ cup coconut oil
• 3 tbsp cocoa powder
• ½ cup smooth peanut butter
• 3 cups rolled oats
• 1 tbsp vanilla extract
• 1 bag peanut M&M eggs
Directions:
In a large mixing bowl, combine the peanut butter, rolled oats, and vanilla extract. Set aside.
In a saucepan over medium heat, combine the sugar, almond milk, coconut oil, and cocoa. Stir continuously until the mixture reaches a rolling boil. Let it boil for 1 minute.
Carefully remove from heat and pour over the oat mixture. Stir until everything is well combined.
Drop the mixture onto a lined baking sheet and let cool for a few minutes. (Tip: pop the tray in the fridge to speed things up!)
Once cool enough to handle, shape into small circles and gently press the centers down to create a “nest” shape.
Fill each nest with colorful M&M eggs for that perfect spring touch!
Storage:
Store in an airtight container:
• Fridge: up to 2 weeks (best for keeping shape)
• Room temp: up to 7 days
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