Home By Geneva: Spring Edition 2023

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Spring-ish Welcome

The Spring season is certainly taking its sweet time to fully bloom this year. Warm weather has finally arrived for most of the country – time to shake off the dinge of winter, do some spring cleaning (page 6), and get ready for a summer of fun!

Warmer weather is a perfect opportunity to explore some outdoor mental health activities (page 5) during mental health month – pair up with a friend for some of the suggested activities in our guide, or just let those you love know that you are there for them when they need.

Also, the homebuying season has officially begun! Check out 4 Tips for Making Your Best Offer on a Home (page 38), and don’t forget to get that pre-approval process!

For all our foodies, don’t miss the “Bowls” Special Section (page 10) featuring delicious bowl recipes from cultures and kitchens around the country.

Happy reading,

James Polinori Geneva Financial CMO Editor Home By Geneva

Tips to Support

YOUR MENTAL HEALTH

With more than 50% of Americans diagnosed with mental illness at some point in their lives, supporting mental wellness is more important than ever! That is why this May for Mental Health Awareness Month we have collected the top 5 tips for supporting your mental health.

Sleep Exercise

Getting the right amount of sleep for your body supports a healthy brain. Our brains use sleep and dreaming to organize information, solidify learning, and increase productivity. The average adult should get approximately 8 hours of sleep.

DO’S Maintaining a consistent sleep schedule is key to quality sleep.

DON’T’S More isn’t always better. If you’re sleeping more or less than you think you should be, consult with a doctor to determine what might be affecting your sleep.

Our bodies are meant to be active! Daily safe exercise can help improve cardiovascular health, hormone stability, and sleep.

DO’S Start light! If you haven’t exercised regularly for some time, start small. Physical health is a marathon, not a sprint.

DON’T’S Exercise isn’t meant to make up for a poor diet or years of unhealthy choices. Don’t use exercise to punish yourself, and instead use it to make your body stronger and feel better!

Diet

A diet is what you eat. Everyone has a diet and it is what you make it. Everyone’s body is different and it is most important that you eat well-rounded meals to support healthy brain function. Consult with a doctor to determine a healthy eating plan that is effective AND sustainable.

DO’S Eat foods that nourish your body and give it the energy it needs to live a happy life! What works for one lifestyle might not work for yours.

DON’T’S You can’t always trust diet advice from the internet. Be sure to do thorough research to ensure a change in diet won’t do more harm than good.

Meditation

Meditation is a great way to manage stress and improve emotional well-being! Different kinds of meditation can improve focus, reduce anxiety, and even balance blood pressure.

DO’S Experiment and be intentional with meditation. Your body is an incredible machine, but it needs rest.

DON’T’S It’s all too easy to get distracted. Don’t let your phone take away your focus! Short, more frequent sessions could be of greater benefit.

Acts of Kindness

What better way to feel better than by helping others? Doing small acts of kindness for others can improve selfesteem and release oxytocin, the feel-good hormone.

DO’S You don’t have to make any big grand gestures to do something nice for someone else. Sometimes small, unexpected gestures make a bigger impact on everyone.

DON’TS Don’t try to do too much. Mental health is about balance and you can’t pour from an empty cup.

Spring Cleaning

30-Day Spring Cleaning Checklist

Day 1: Dust

Day 2: Take Inventory of Your Clothing

Day 3: Clean Out Your Medicine Cabinet

Day 4: Sort Your Shoes

Day 5: Clean Small Appliances

Day 6: Clean Your Car

Day 7: Deep Clean Your Fridge and Cabinets

Day 8: Toss Clutter in the Bathroom

Day 9: Wash Household Linens

Day 10: Clean Your Electronics

Day 11: Remove Junk

Day 12: Clean Your Oven

Day 13: Clean Your Windows

Day 14: Toss Old Papers, Magazines, and Newspapers

Day 15: Wash Your Makeup and Hair Brushes

Day 16: Clean Out Your Plumbing

Day 17: Switch Out Seasonal Decor

Day 18: Vacuum Furniture

Day 19: Wash Your Bed Linens

Day 20: Clean Out Office Items

Day 21: Sort Your Mugs and Glasses

Day 22: Organize Bags

Day 23: Repair Broken or Damaged Clothing

Day 24: Organize Hobby Supplies and Other Collections

Day 25: Get the Kids Involved in the Cleaning

Day 26: Dust and Vacuum Some More

Day 27: Wash the Walls

Day 28: Clean Your Garage

Day 29: Sell or Donate

Unwanted Items

Day 30: Throw It Away

Spring has sprung, and for many it’s finally time to freshen up their home after winter. To keep this annual undertaking manageable, we’ve broken down our spring cleaning checklist room by room to follow over the course of 30 days.

One month of easy-to-manage cleaning tasks can ensure a comfortable and organized living space, and protect the value of your home in the long run. We’re here to help you do that!

5 Things to Consider During Donate Life Awareness Month

Held during the month of April, Donate Life Awareness Month encourages people across the country to register for organ donation. Many people don’t recognize the impact that organ donation can have on the lives of recipients, so we have put together a list of 5 things everyone should consider during Donate Life Awareness Month.

Organ Donation Helps Other People It seems obvious but you may not know that one organ donor can save or dramatically improve the lives of up to 8 people.

The Waitlist is Long and There are Too Few Donors Each day there are approximately 107,000 people on a list waiting for an organ and only 3 in 1000 people die in a way that makes donation possible even if they were registered.

Tissue Donation is Also Important One tissue donor (someone who can donate bone, tendons, cartilage, connective tissue, skin, corneas, sclera, and heart valves and vessels) alone can impact up to 75 lives.

You Can Help Someone Through Donation While You’re Still Alive Living donors who donate a kidney or piece of their liver can continue their lifestyle after donation with very few restrictions.

The Clock is Ticking Each day 17 people die waiting for an organ.

Whether you want to be a living donor or commit to donating your organs after you pass, your choice to register as an organ donor can make all the difference to someone and their family. We hope you’ll consider these important statistics in your decision.

RICE BOWL WITH FRIED EGG AND AVOCADO

INGREDIENTS:

4 scallions, thinly sliced

2 c. cooked brown rice

1 tsp. red wine vinegar

Kosher salt, freshly ground pepper

3 tbsp. olive oil

4 large eggs

1 avocado, chopped Hot sauce (for serving)

DIRECTIONS:

Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.

Heat oil in a nonstick skillet over mediumhigh heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute.

Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

Divide rice among bowls; top with eggs, avocado, and hot sauce.

POACHED EGG BUDDHA BOWLS

INGREDIENTS:

3/4 c. wheat berries

2 tbsp. olive oil

2 tbsp. lemon juice

1 tbsp. thinly sliced fresh mint leaves

1/4 tsp. salt

1/8 tsp. freshly ground pepper

1/2 c. quartered cherry tomatoes

1/2 c. reduced-fat ricotta cheese

2 tbsp. sliced Greek olives

2 large eggs

Optional: Additional olive oil and pepper

DIRECTIONS:

Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.

Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.

To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water.

Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.

Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

AVOCADO BREAKFAST BOWLS

INGREDIENTS:

1 c. quinoa

2 c. sweet potato, peeled and chopped (about 2 sweet potatoes)

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

4 large eggs

2 c. baby spinach, chopped

2 small avocados, cubed

Everything Bagel Seasoning (optional)

1/4 c. your favorite cheese (optional)

DIRECTIONS:

COOK QUINOA: In a medium saucepan, combine quinoa and 2 cups water over medium-high heat and bring to a boil. Once boiling, reduce heat, and simmer, covered, until water is mostly absorbed, 15 to 20 minutes. Remove from heat and let quinoa cool 5 minutes before fluffing with a fork.

ROAST SWEET POTATOES: Preheat oven to 425º. On a large baking sheet, toss sweet potatoes and oil and season with salt and pepper. Roast until tender and golden, 20 to 22 minutes. Let cool.

HARD BOIL EGGS: Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes. Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.

ASSEMBLE BOWLS: Divide cooked quinoa, roasted sweet potatoes, hard-boiled egg, and chopped spinach and season with salt and pepper and everything bagel seasoning, if using.

Before serving, top each bowl with ½ avocado and 2 tablespoons of your favorite cheese, if using.

TRIPLE BERRY GRANOLA FROZEN YOGURT BREAKFAST BARK

INGREDIENTS:

2 4oz. packets unsweetened frozen acai puree

1 medium banana

1/2 c. blueberries

1 tbsp. honey

3 tbsp. granola

2 tbsp. pomegranate seeds

1 tbsp. unsweetened coconut flakes

DIRECTIONS:

Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet.

Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it's the consistency of a thick smoothie; transfer to a cereal bowl.

Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Then take a photo!

CALIFORNIA BURGER BOWLS

INGREDIENTS:

3 tbsp. fat-free milk

2 tbsp. quick-cooking oats

3/4 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. pepper

1 lb. lean ground turkey

4 c. baby kale salad blend

1 1/2 c. cubed fresh pineapple (1/2 inch)

1 medium mango, peeled and thinly sliced

1 medium ripe avocado, peeled and thinly sliced

1 medium sweet red pepper, cut into strips

4 tomatillos, husks removed, thinly sliced 1/4 c. reduced-fat chipotle mayonnaise

DIRECTIONS:

In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.

Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients.

www.playswellwithbutter.com

BBQ CHICKEN BOWLS WITH GRILLED VEGGIES & SWEET POTATOES

INGREDIENTS:

1 1/2 lbs. boneless, skinless chicken breasts or thighs

PWWB BBQ Dry Rub, below

2 bell peppers, sliced from stem into 3–4 flat planks

2 red onions, peeled & sliced into 1/8ths (with root end in tact)

1 large sweet potato, peeled & slice as desired

1 tbsp. avocado oil

kosher salt & ground black pepper, to season

1/2 c. BBQ sauce of choice

PWWB BBQ DRY RUB:

2 tbsp. packed brown sugar

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. mustard powder

1 tsp. onion powder

1 tsp. smoked paprika

1/4 tsp. cayenne pepper (optional)

DIRECTIONS:

Prepare the grill for medium-high direct heat grilling, 500-550 degrees F.

Mix the BBQ Dry Rub: Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside or store in an airtight container on your spice rack for up to 1 month.

Prep the chicken & vegetables: Place the chicken on a plate or small baking sheet. Season with BBQ dry rub, 1 1/2 teaspoons kosher salt, & ground black pepper as desired. Use your hands to rub the spices into the chicken. Set aside.

Place the bell peppers, onions, & sweet potato in a mixing bowl or on a small baking sheet. Drizzle with avocado oil. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Toss to coat. Set aside.

Grill the BBQ chicken & vegetables: Place the chicken & vegetables on the preheated grill. Grill the vegetables for 3-4 minutes per side, or until nicely charred. Grill the chicken for 4-5 minutes per side, or until nearly cooked through.

Brush the chicken with BBQ sauce & flip the chicken such that the BBQ sauce side is in contact with the grill grates. Cook 1 minute to caramelize the sauce. Repeat, brushing & grilling the second side of the chicken. Transfer the grilled chicken & veggies to a plate or small baking sheet. Once cool enough to handle, chop into bite-sized pieces.

Assemble the BBQ chicken bowls & serve: Serve the grilled BBQ chicken & vegetables over rice/quinoa & mixed greens, topping with grated cheese, avocado/ guacamole, cilantro, & additional BBQ sauce as desired.

CALIFORNIA ROLL SUSHI BOWL

INGREDIENTS:

2 cloves garlic

1 tbsp. olive oil

1/2 lb. ground beef

3 c. riced cauliflower

1-10 oz. can diced tomatoes with green chiles

1-15 oz. can black beans

1 tbsp. chili powder

1 tsp. smoked paprika

1 tsp. ground cumin

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

2 oz. cheddar cheese, shredded

1 avocado

1 tomato

1/4 c. finely diced red onion

1 handful fresh cilantro

DIRECTIONS:

SAUCE: Combine sauce ingredients in a small pot over medium heat. While continuously whisking, bring to a boil and reduce to a slightly syrupy consistency.

This will take approximately 3 minutes. Do not walk away as this can easily burn. Remove from heat and allow to cool while assembling sushi bowls.

SUSHI BOWLS: Combine all ingredients and top with a drizzle of soy sauce mixture.

EGG ROLL NOODLE BOWL

INGREDIENTS:

1 tbsp. sesame oil

1/2 lb. ground pork

1 tbsp. soy sauce

1 garlic clove, minced

1 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground turmeric

1/4 tsp. pepper

6 c. shredded cabbage (about 1 small head)

2 large carrots, shredded (about 2 cups)

4 oz. rice noodles

3 green onions, thinly sliced

Additional soy sauce, optional

DIRECTIONS:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes.

Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.

Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

CHICKEN QUINOA BURRITO BOWLS

INGREDIENTS:

BURRITO BOWL INGREDIENTS:

2 c. cooked quinoa*

1 batch taco-seasoned chicken

1 batch sautéed veggies

1 batch corn salsa

2/3 c. guacamole

1/4 c. crumbled cotija cheese

lime wedges (for serving)

TACO-SEASONED CHICKEN INGREDIENTS:

2 small boneless, skinless chicken breasts, pounded to even thickness

4 tsp. Old El Paso Taco Seasoning

1 tbsp. olive oil

SAUTÉED VEGGIE INGREDIENTS:

1 tbsp. olive oil

1 small red bell pepper, stem and core removed, then thinly sliced

half of a small red onion, peeled, then thinly sliced

CORN SALSA INGREDIENTS:

1-15 oz. can whole kernel corn, drained

1/4 c. finely-diced red onion

2 tbsp. finely-chopped cilantro

1 tbsp. lime juice

DIRECTIONS:

Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese. Serve immediately, garnishing each bowl with a lime wedge if desired.

TO MAKE THE TACO-SEASONED CHICKEN:

Rub 2 tbsp. of taco seasoning evenly over each chicken breast (on both sides).

Heat oil in a medium saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent. Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.

TO MAKE THE SAUTÉED VEGGIES:

Return the same saute pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Saute for 4-5 minutes until the veggies are cooked and softened. Remove from heat.

TO MAKE THE CORN SALSA:

Toss all ingredients together until combined.

SPICY CHIPOTLE BUDDHA BOWL WITH CAULIFLOWER RICE

INGREDIENTS:

1 head cauliflower

1 head broccoli

16 oz. white mushrooms

3 tbsp. olive oil divided

Garlic powder to taste

Salt & pepper to taste

1 avocado sliced

2 scallions chopped (green parts)

SAUCE:

1 c. plain Greek yogurt

1/2 can (or to taste) chipotle chili peppers in adobo sauce

Juice of 1/2 lime

3 cloves garlic minced

Salt to taste

DIRECTIONS:

Preheat oven to 450F. Move the rack to the middle. Add the Greek yogurt, chilis in adobo sauce, lime juice, garlic, and salt to a blender or food processor. Blend until smooth. Pour dressing into a jar and set aside until needed.

Cut the broccoli into bite-size florets. Cut the mushrooms into halves or quarters, depending on size of mushrooms. Add the broccoli and mushrooms to a baking sheet and toss with 2 tablespoons of the olive oil, the garlic powder, and salt & pepper. Roast for 15-20 minutes.

Meanwhile, cut the cauliflower into bite-size florets. Add the cauliflower to a food processor (you may need to do more than one batch), and process on low speed until the cauliflower resembles rice or couscous.

Add the cauliflower rice to a skillet with a tablespoon of olive oil and some salt to taste. Cook for 10 minutes (or until it's as tender as you like) on medium heat, covered, stirring occasionally.

Slice the avocado and scallions. Assemble the bowls and serve immediately.

GLAZED HOISIN AND SESAME SALMON BOWL

INGREDIENTS:

2 pieces (or one larger piece) fresh salmon

1/2 head cauliflower

1 tbsp. olive oil

Salt to taste

2 tbsp. hoisin sauce

Sesame seeds to taste

MARINADE:

2 tbsp. hoisin sauce

2 tbsp. soy sauce

Juice of 1/2 lime

1/2 teaspoon garlic powder

FOR SERVING:

1 large carrot spiralized (or ribboned or julienned)

1 avocado diced

2 scallions chopped (green parts only)

Lime wedges

Extra hoisin sauce (optional)

DIRECTIONS:

Add the marinade ingredients to a large ZipLoc bag along with the salmon. Marinate for 30 minutes.

When salmon is about half way through marinating, you can start to prepare the other ingredients. To make the cauliflower rice: add cauliflower florets to a food processor and process on low speed until it reaches the consistency of rice or couscous. Add to a skillet on medium heat with olive oil and a bit of salt. Cook, covered, for about 10 minutes (stir occasionally) or until it reaches your desired tenderness.

Start to prep the carrot, avocado, and scallions. You can finish prepping them while the salmon cooks.

To cook the salmon, turn your oven broiler on high and move the rack to the top. Line a baking sheet with foil for easy clean-up. Take the salmon pieces out of the marinade and discard it. Add about 1 tablespoon of hoisin sauce to the top of each piece of salmon (spread on evenly with a spoon), and then sprinkle each piece of fish with sesame seeds. Broil the salmon for 10-12 minutes or until it flakes easily with a fork. Timing really depends on the thickness of the fish, so be careful not to overcook it.

Once the salmon is cooked, assemble the bowls and enjoy immediately. Serve with lime wedges and extra hoisin sauce if desired.

BUTTERNUT SQUASH BURRITO BOWL

INGREDIENTS:

1-10 oz. package frozen riced butternut squash

1 tsp. olive oil

1 c. frozen corn, thawed

1 can (15 oz) black beans, rinsed and drained

1/3 c. water

1/2 tsp. chili powder

1/4 tsp. ground cumin

1/4 tsp. ground turmeric, optional

1 c. grape tomatoes, thinly sliced

1 medium ripe avocado, peeled and thinly sliced

2 green onions, thinly sliced

Optional: Salsa, sour cream and shredded Colby-Monterey Jack cheese

DIRECTIONS:

Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat.

Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric.

Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes.

Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.

FAJITA IN A BOWL

INGREDIENTS:

1 tbsp. brown sugar

1 tbsp. chili powder

1/2 tsp. salt

1 lb. beef flank steak

12 miniature sweet peppers, halved and seeded

1 medium red onion, cut into thin wedges

2 c. cherry tomatoes

2 medium ears sweet corn, husked

SALAD:

12 c. torn mixed salad greens

1 c. fresh cilantro leaves

1/2 c. reduced-fat lime vinaigrette

Optional ingredients: Cotija cheese, lime wedges and tortillas

DIRECTIONS:

In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak.

Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill.

Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes.

Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.

SLOW-COOKER AL PASTOR BOWLS

INGREDIENTS:

2-7 oz. cans whole green chiles

1-20 oz. can pineapple chunks, drained

1 medium onion, chopped

1/2 c. orange juice

1/4 c. white vinegar

3 garlic cloves, peeled

2 tbsp. chili powder

2 tsp. salt

1 1/2 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. ground coriander

4 lbs. boneless pork loin roast

Hot cooked rice

Optional toppings: Black beans, chopped avocado, corn, sliced radishes, lime and Mexican crema

DIRECTIONS:

Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture.

Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Serve pork in bowls over rice. Add toppings as desired.

THE BIG VEGAN BOWL

INGREDIENTS:

1 large sweet potato, chopped into 3/4-inch cubes

1-15 oz. can chickpeas, drained and rinsed

1 c. uncooked quinoa

1 large carrot, peeled & julienned

Purple cabbage or vegetable of choice, shredded

Couple handfuls of greens for the base

Lots of hummus

Sliced avocado

Hulled hemp seeds

DIRECTIONS:

Preheat oven to 400F and line two large baking sheets with parchment paper.

Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.

FOR THE ROASTED CHICKPEAS: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. I like to use garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/ medium and cover with lid. Simmer, covered, for about 1417 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.

ASSEMBLE THE BOWL: Add a couple handfuls of greens into a large shallow bowl. I had some leftover Best Kale Salad so I used that for my base. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. Serve immediately and enjoy!

SWEET POTATO TACO BOWL

INGREDIENTS:

2 tbsp. chili powder*

1 tbsp. sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)

1 tbsp. ground cumin

2 tsp. kosher salt

1 tbsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1/4-1/2 tsp. cayenne powder (optional)

1 lbs. sweet potatoes, peeled, copped, cubed

1 tbsp. vegetable oil

1 lbs. extra lean ground beef

1-14 oz. can black beans, drained and rinsed

1 c. corn

1 pint cherry tomatoes, halved

1 medium avocado, sliced

DIRECTIONS:

Preheat oven to 400° F.

In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans, fresh corn (if using kernels from a cob) and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans and corn are heated through. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.

BALSAMIC BLISS BOWLS

INGREDIENTS:

3 c. cherry tomatoes

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

Kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breast

1 tsp. Italian seasoning

1 c. brown rice

1 c. chopped fresh mozzarella

crushed red pepper flakes

Flaky sea salt

2 c. baby spinach

1 lemon, halved

Balsamic glaze, for drizzling

DIRECTIONS:

Preheat oven to 400°. On a large rimmed baking sheet, toss tomatoes with olive oil and balsamic vinegar and season with salt and pepper.

Season both sides of chicken breasts with salt, pepper and Italian seasoning. Nestle chicken breasts in tomatoes. Bake until the tomatoes are beginning to burst and the chicken is cooked through, about 25 minutes.

Meanwhile, cook rice according to package instructions.

Toss fresh mozzarella with enough olive oil to coat cheese and a pinch each of red pepper flakes and flaky sea salt.

Serve chicken and tomatoes over cooked rice with mozzarella and spinach. Squeeze fresh lemon juice over each serving. Drizzle with balsamic glaze.

SPICY CHICKEN TERIYAKI BOWLS

INGREDIENTS:

FOR THE CHICKEN:

1 c. low-sodium soy sauce

3/4 c. sugar

1/4 c. light brown sugar

4 garlic cloves, minced

1 tbsp. grated ginger

1/2 tsp. Freshly ground black pepper

1 tsp. cayenne pepper

1 lb. boneless skinless chicken thighs, cut into bitesized pieces

1 tbsp. cornstarch

2 tbsp. extra-virgin olive oil

FOR THE BROCCOLINI:

2 tbsp. extra-virgin olive oil

1 lb. broccolini, cut into 2" pieces

1 clove garlic, minced

2 tsp. sesame oil

kosher salt

Steamed basmati or jasmine rice, for serving Thinly sliced green onions, for serving Toasted sesame seeds, for serving Crushed red pepper flakes, optional

DIRECTIONS:

Make the chicken teriyaki: In a mixing bowl, combine soy sauce, sugars, garlic, ginger, black pepper, and cayenne and whisk until combined. Place chicken in a shallow baking dish and pour over half the sauce. Cover with plastic wrap and set aside.

Pour remaining sauce into a saucepan and simmer10 minutes. Combine cornstarch with 1 tablespoon water and stir into simmering teriyaki sauce. Continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Remove from heat.

Make the broccolini: In a large mixing bowl, combine olive oil, broccolini, and garlic. Place a large heavybottomed skillet over medium-high heat. Once skillet is hot, add broccolini and char until cooked through, 3 to 4 minutes per side. Set aside.

Return skillet to stove and add 2 tablespoons olive oil. Drain chicken and pat dry, then add to skillet. Cook until chicken is golden and no longer pink, 6 to 8 minutes. Remove from heat and brush teriyaki sauce all over chicken pieces until thoroughly coated.

Assemble bowls: Divide rice among 4 serving bowls and top with charred broccolini and spicy chicken teriyaki. Garnish with green onions, sesame seeds, and red pepper flakes, if using.

COCONUT LIME SHRIMP BOWLS

INGREDIENTS:

1-13.66 oz. can Thai Kitchen coconut milk

1/2 c. chopped pineapple

4 thin pineapple rings, cut into wedges

6 tbsp. lime juice

2 cloves garlic, roughly chopped

Kosher salt

McCormick ground black pepper

1 1/2 lb. medium shrimp, peeled with the tail on

2 c. jasmine rice

1/4 c. vegetable oil, divided

1/4 c. packed fresh cilantro, chopped

2 c. shredded red cabbage

DIRECTIONS:

In a blender, blend coconut milk until smooth. Remove 1 ¼ cups coconut milk and pour into a small pot and set aside.

To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.

Meanwhile, to the pot with coconut milk over medium heat, add rice, 1 ¼ cup water, and 1 teaspoon salt . Bring to a boil then reduce heat to low, cover, and simmer until rice is tender, 20 minutes. Remove from heat and keep warm.

In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro.

In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.

Serve shrimp over rice with pineapple, cabbage, and lime wedges.

MEDITERRANEAN QUINOA BOWLS WITH ROASTED RED PEPPER SAUCE

INGREDIENTS:

Roasted Red Pepper Sauce:

1-16 oz. jar roasted red peppers, drained

1 clove garlic

1/2 tsp. salt

Juice of one lemon

1/2 c. olive oil

1/2 c. almonds

Cooked quinoa

Spinach, kale, or cucumber

Feta cheese

Kalamata olives

Pepperoncini

Thinly sliced red onion

Hummus

Fresh basil or parsley

Olive oil, lemon juice, salt, pepper

DIRECTIONS:

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!

Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

SOUTHWESTERN QUINOA SALAD WITH BLACK BEANS

INGREDIENTS:

SALAD:

3/4 c. of dry quinoa

1 veggie bouillon cube

3/4 c. diced bell peppers

1/2 c. diced tomatoes

1/2 jalapeño pepper – finely diced

2 tbsp. minced red onion

2/3 c. of corn

1-15 oz. can of black beans

2 tbsp. cilantro – minced

2 oz. feta cheese – diced

DRESSING:

1/4 c. olive oil

2 tbsp. fresh lime juice

1/2 tsp. minced garlic

1/2 tsp. cumin

Black pepper and salt

DIRECTIONS:

Cook quinoa according to package instructions. At the start of cooking the quinoa, as the water begins to boil, I added one veggie bouillon cube. When the quinoa is done cooking, pour it out onto a baking sheet to let it cool slightly. This will help the quinoa to remain light and fluffy.

While the quinoa is cooking, prep the veggies. Dice bell peppers, tomatoes, red onion and jalapeño pepper and add to a large bowl. Add black beans and corn to the bowl. Stir to combine the veggies and black beans. Add slightly cooled quinoa to the veggies and stir to combine.

Make the dressing by whisking all the ingredients together. Add cilantro, feta cheese and dressing to the quinoa mixture and toss gently to combine.

TERIYAKI CHICKEN MEATBALLS AND RICE BOWLS

INGREDIENTS:

MEATBALLS:

1 lb. ground chicken or turkey

1/3 c. breadcrumbs

1 egg

1 tbsp. soy sauce or tamari

1 tsp. chili garlic sauce or sriracha

2 cloves minced garlic

1 tsp. minced gingerroot

2 green onions sliced

1/2 tsp. salt

TERIYAKI SAUCE:

1/4 c. hoisin sauce

2 tbsp. soy sauce or tamari

2 tbsp. honey

2 tsp. cornstarch

RICE:

1 c. white rice

1 1/2 c. water

1 tsp. butter

1 pinch salt

VEGGIES

1 tbsp. sesame oil

1 c. snap peas

1 c. carrot matchsticks

1 c. red cabbage thinly sliced salt & pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed. Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.

Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrots and cabbage, seasoning with salt and sauteing for 4-5 minutes until tender, then remove from heat. While cooking the veggies, add the teriyaki sauce ingredients to a large bowl, mixing well to combine. Microwave, covered, for 1 minute until the sauce thickens. Remove meatballs from oven and toss in sauce, then serve alongside rice and veggies. Enjoy!

CHOICES FOR ALL VOICES BUILDING AN EQUITABLE FUTURE

Fair Housing and What it Means for You

The passing of the Fair Housing Act was in April of 1968!

Fair housing is an essential protection for homebuyers, individuals, and communities to ensure equitable opportunity for homeownership. The Act prohibits discrimination through the sale, rental, or financing of housing based on race, color, national origin, religion, and gender.

The Act also provides protection throughout the loan process including prohibiting the following actions based on the above protected classes:

Refusal to make a mortgage loan or provide other financial assistance for a dwelling

Refusal to provide information regarding loans

Imposing different terms or conditions on a loan, such as different interest rates, points, or fees

Discriminating in appraising a dwelling

Conditioning the availability of a loan on a person’s response to harassment

Refusing to purchase a loan

Everyone deserves to feel safe and equally treated throughout the home-buying process. Discrimination of any kind interferes with the development of richly diverse communities and prevents vulnerable people from achieving their dreams of homeownership. Let’s all be good neighbors this month and be sure to spread awareness about this important Act!

One Major Benefit of Investing in a Home

One of the many reasons to buy a home is that it’s a major way to build wealth and gain financial stability. According to Freddie Mac:

“Building equity through your monthly principal payments and appreciation is a critical part of homeownership that can help you create financial stability.”

With spring approaching, now’s a great time to consider if buying a home makes sense for you. The best way to figure that out is to talk with a trusted real estate professional.

The Largest Part of Most Homeowners’ Net Worth Is Their Equity

You may be surprised to learn just how much of a homeowner’s net worth actually comes from owning their home. The National Association of Realtors (NAR) shares:

“Homeownership is the largest source of wealth among families, with the median value of a primary residence worth about ten times the median value of financial assets held by families. Housing wealth (home equity or net worth) gains are built up through price appreciation and by paying off the mortgage.”

In other words, home equity does more to build the average household’s wealth than anything else. And according to data from First American, this holds true across different income levels (see graph side):

Bottom Line

One of the biggest benefits of owning a home, regardless of your income level, is that it provides financial stability and an avenue to build wealth.

Tips for Making

4 YOUR BEST OFFER ON A HOME

Are you planning to buy a home this spring? Though things are more balanced than they were at the height of the pandemic, it’s still a sellers’ market. So, when you find the home you want to buy, remember these four tips to make your best offer.

1.

Rely on an agent who can support your goals. As Bankrate notes:

“. . . select the best real estate agent for your needs. They will be a critical part of your home buying process.”

Agents are local market experts. They know what’s worked for other buyers in your area and what sellers may be looking for in an offer. It may seem simple, but catering to what a seller needs can help your offer stand out.

3.

Think Through Everything Before Making an Offer

Today’s market isn’t moving at the record pace it did during the pandemic. That means you may have a bit more time to think before you need to make an offer. According to

Danielle Hale, Chief Economist at realtor.com:

“In general, you likely have more time to make an offer, although that’s certainly not a guarantee. If you’re on the fence about a home or its asking price doesn’t quite fit your budget, you might want to keep an eye on it, and if it doesn’t sell right away, you may have some room to negotiate with the seller.”

While it’s still important to stay on top of the market and be prepared to move quickly, there can be more flexibility today. Lean on the advice of your agent as you explore the options in your market.

2.

Know Your Budget

Understanding your budget is especially important right now. As Sandy Higgins, Senior Wealth Advisor at Capstone Financial Advisors, puts it:

“Understand your current budget … what are your expenses, how’s your spending, would you need to make changes?”

The best way to understand your numbers is to work with your preferred lender so you can get pre-approved for a loan. It helps you be more financially confident, and it shows sellers you’re serious. That can give you a competitive edge.

4.

Work with Your Advisor To Negotiate

During the pandemic, some buyers skipped home inspections or didn’t ask for concessions from the seller in order to submit the winning bid on a home. Fortunately, today’s market is different, and you may have more negotiating power than before. When putting together an offer, your trusted real estate advisor will help you think through what levers to pull.

Bottom Line

When you buy a home this spring, be sure to connect with a mortgage professional to guide you on your homebuying journey

FINANCIAL LITERACY

We put together a checklist with some essential steps you can take toward financial literacy and security.

1. INCOME

First things first, it is essential to track and document all forms of income including wages, gifts, allowance, garage sales, any type of income routine or not. It can be helpful to track your financials on a spreadsheet or through an app like mint. There are several free budgeting resources online that are super easy to use and can be very helpful for those on a tight budget.

2. EXPENSES

This is an important one, and one many don’t like to think about. If money is leaving your account, it’s an expense. This can include living expenses, school expenses, recreation, leisure, and more. Color coding your expenses can help visualize where you’re spending your money and where you may be able to cut back. Consider having 3 categories like ‘essential’, ‘should pay’, and ‘nice to have’ that you can track and compare. And always keep an eye out for more affordable substitutes.

3. SAVING

The purpose of saving is often misunderstood. Saving isn’t about putting all of your excess funds into a savings account for a rainy day, it’s building a “backstop”, an emergency fund to protect you from life’s uncertainties. That kind of account should have enough to cover 3-6 months of expenses to keep you afloat should anything unexpected happen.

Never dip into these savings unless it is an emergency. So often people will get into a difficult financial situation trying to pay for a minor expense with their emergency funds and when a real emergency arises, that safety net is no longer there. Once your emergency fund is established, consider putting any additional income to work through

investing. Note: If you leave your earnings under your mattress you could actually be losing money through inflation!

4. CREDIT AND DEBT

A credit score is a value placed on you as a borrower determining your trustworthiness to pay back a loan based on previous behavior. You need credit and a good credit score to take on debt. Not all debt is a bad thing and small amounts of debt can help you build your credit so you can make bigger purchases in the future. Just be sure to make your payments regularly and on time because a low credit score can really damage your purchasing power. A general rule of thumb is to use between 5% and 30% of your available credit to build your creditworthiness.

5. INVESTMENTS

Investments come in all shapes and sizes and can be paired to all levels of risk tolerance including stocks, bonds, funds, and yes, real estate. It’s important to consult with a financial advisor on the best kinds of investments for your situation. A diverse investment portfolio, education, and investing early are all keys to growing a self-sustaining source of income for your future!

6. RETIREMENT

For 3 out of 5 Americans, retirement is a big financial concern. With many companies moving away from pensions, individuals looking to save for retirement need to consider transitioning to a defined contribution plan like a 401k. A good rule of thumb is to save 10-12 times your expected annual income at the time of retirement. Be sure to account for wage changes, inflation, and lifestyle when calculating how much you think you’ll need. Different people have different ways to save, but a diverse investment portfolio could give you the passive income necessary to support your lifestyle in the long run.

Financial literacy is more a marathon than a sprint. We hope this checklist is a helpful introduction to the wild world of personal finance. Be sure to consult with an expert to see what financial next steps are right for you.

WAYS TO SUPPORT THE AUTISM COMMUNITY 7

We are all about spreading awareness and acceptance of those with Autism in our communities and across the country. If you are curious about what you can do, check out these meaningful ideas below!

DO YOUR RESEARCH

The first way you can start to spread awareness is by learning and understanding better yourself. Be sure to source your research from reputable sources like the National Database for Autism Research.

SPEAK WITH SOMEONE IN THE COMMUNITY

There is no better way to learn about the community and their experiences than a first-hand account. Be sure to hear from multiple people. They all have wonderful stories and no two people in the community are the same, so don’t generalize anyone’s experiences.

ADVOCATE AND LIFT UP VOICES IN YOUR SOCIAL GROUPS AND COMMUNITY

Many times the real voices of the Autism Community get overlooked. Talk with your friends, family, and neighbors about Autism and encourage them to continue learning as well.

LEARN MORE ABOUT ASAN

The Autistic Self Advocacy Network (ASAN) is run by and for individuals on the spectrum to include them in important decisions that affect their community like legislation, services, and accuracy of media depiction. This is an incredible organization that empowers people in the Autism Community.

FOLLOW AND SUPPORT AUTISTIC CREATORS, ARTISTS, AND BUSINESS PEOPLE

Following your favorite Autistic creators on social media or choosing to support their businesses can make a huge impact on awareness.

ENCOURAGE ANTI-BULLYING INITIATIVES

Individuals with Autism are disproportionately affected by bullying behavior. Supporting your local anti-bullying initiatives can help protect those individuals and spread a message of kindness and inclusivity.

FUNDRAISE

It’s as easy as a bake sale or a car wash. Raising money for the Autism Community can help fund important initiatives, care, and education for local families. Do your research to see the best places to donate near you!