Natural Hair Week In Review

My transformation story has been 3 years in the making.  I’m a runner. I won my first trophy at 8 years old. I ran Cross Country in high school and ran on my own in college. Right after college, I became a mom, three times over, back to back to back.  Hence, the pic on the left.  In 2013, my life flipped like a pancake.  My husband and I decided that we had given our marriage all that we had, but it was not working. So we separated. One morning, I was about to have my daily pity party but I made up in my mind that ‘If I have the time to lie around thinking about what could’ve, should’ve, would’ve, then I have the time to put my shoes on and start walking….the pic of the right.

So this is the new me! I dropped 70 pounds but I didn’t lose my love for food.   I run three to four times a week in training for my first marathon.  My family is my heartbeat and my ultimate dream is to be a Fly Granny. Yes, grandmother! I have a while until that time, so until my grandbabies get here I’ll be doing all that I can to make sure that their granny is healthy, fit and fabulous!

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NaturallyCurly teamed up with BlackGirlsRun to help us reach our fitness goals.

 

“Cooking is about building flavor” is sticky note worthy from Chef Danielle Saunders.

 

FusionofCultures applies a deep conditioner before giving her tresses a trim.

 

DiscoveringNatural demos big and small cornrows for kids.

 

 

 

Natural Hair Week In Review: Baked Salmon and DIY Recipes, Summer Styles and Cocktails

On the night that I heard about Alton Sterling’s death, I cooked for my family like I hadn’t done in months….Steak, gravy with mushrooms, sweet potatoes, cabbage and rice.  I aimed to fill their bellies with warmth and love.

Natural Hair Vlogger, Honestly Chic shares her quick, go-to healthy recipe that she cooks at least once a week.  “I eat Salmon weekly because it has omega fatty acids which are great for the body and hair.”

Baked Salmon with Roasted Asparagus and Wild Rice Recipe

Servings 2-4pple

2lbs of Salmon or Wild Sockeye Salmon

1 Bunch of Asparagus

1 Box of Uncle Ben’s Wild Rice

¼ of Sliced Red Onion

1 Tablespoon of Capers

Old Bay Seasoning

EVOO (Extra Virgin Olive Oil)

Rosemary seasoning

Wild Rice

2 Cooking glass dishes

1 Pot

  • Preheat oven to 325 degrees.
  • Slice red onions into 2in slices.
  • Place salmon in glass dish. Place red onions in salmon and in the dish.
  • Follow the same steps with capers. Place capers in the salmon and in the dish.
  • Season salmon with old bay season.
  • Pour ¼ cup of water in dish and place salmon in the oven for 25 minutes without a cover.
  • Cut the ends of asparagus in a diagonal manner.
  • Place asparagus in a glass dish and lightly drizzle with Extra Virgin Olive Oil. Lightly season asparagus with salt, pepper and rosemary.
  • Place asparagus in the oven for 20min.
  • Follow the instructions on the Uncle Bens rice box. Place 2 ¼ cups of water in a pot, 1 tablespoon of butter and rice in the pot. Cook rice on medium heat until water is absorbed.
  • Immediately remove the salmon from the oven after twenty-five minutes, place the salmon on a plate and serve with the asparagus and rice.

 

Melissa Denise shares her DIY  hot oil treatment recipe and the benefits of adding  h.o.t. to our hair regimen.

 

“Big Sis likes Big Hair.” DiscoveringNatural gives her take on how to create quick summer styles for kids.

 

Summer cocktails aren’t just for a Friday night out with the girls.  Mo Knows Hair shows us how to treat our hair to a budget-friendly cocktail.

 

Summertime and weddings go hand in hand.  BlakIzBeautyful demonstrates how to transform a twist-out into a cascading style that can be worn at a summer wedding or any formal event.